DOCSLIB.ORG

Spanish Breakfast

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Spanish Breakfast sr) CM O SPMFood, Wine & Travel MagazinGOMETOUe R E o g CO CL CO E o J— in "O O O 5 5 DOCa Priorat. Nature's Mosaic Rice and Shine Spanish Breakfast DO Rueda. Reviving Verdejo 85 May-August 2012. 6 € n the Mediterranean we eat supper not when the hands on the cloch SOL) Its time, but when our bodLj tells us we are hungr Borges Extra Virgin Olive Oil t There is no set time to eat because we have quite another concept Mediten-aneaji taste. Bor^es taste. of time. It Is a time rooted tn the senses, but also in nature. Like knowing that it is the right time to collect the best olives, which, when blended together, will produce a lighter, purer and more balanced oil. A healthier oil. Borges Extra Virgin Olive Oil. Here to show you that mealtime is the start of a different kind of time: a time to live as they do in the Mediterranean. New times, new approaches... And here at Spain Gourmetour we can't—and won't— get left behind. After 26 years of publishing the paper version of our magazine, we're moving with the times and preparing to channel our energies into reaching our readers more nimbly, quickly and comprehensively online via the www.foodsfromspain.coin portal (page 4). In this, our final printed issue, we look at products that are notable for their enduringly deep attachment to their origins and tradition, products such as bread and rice, which have undergone a clever process of renovation with end results that will appeal to our readers all over the globe. This issue serves as a lirik between the present and the future, specifically the dynamism of content that www.foodslromspain.com represents. Our aim is for it to be readily accessible to all our readers and use this online platform to extend our catchment even further. In- depth reports on products and chefs, up-to-the-minute news and items of Spanish relevance from all over the world, and the gastronomic gen, hot from Spain, that will give your visits there that e.xtra edge... .All in all, quite a menu: it's accessible from wherever you are and designed to cater to your appetite for knowledge. So let's raise our glasses to the future, with a true Verdejo or a rich Priorat. red to mark the occasion in style. We look forward to your visits to the portal where, more than ever, your comments and input to www.foodfromspain.com will be most welcome. It's a resource that is as much yours as ours. Spain Gourmetour [email protected] [email protected] Editor-in-chief Advertising Awards Subscription: Cathy Boirac CEDISA Gold Ladle in Ihe Best Food Spam Gourmetour is a publication of the Span.sh Institute for Foreign Publication Coordinators [email protected] Magazine category, al Itie 2010 Le Cordon Bleu World Food Trade (ICEX) of the State Secretary Almudena Martin Rueda D.L: M-45307-1990 Media Awards for T'ade and Tourism. Ministry of Almudena Myyo ISSN: 0214-2937 Communications Award Industry, Tourism and Trade, Photographic Archive "Besi Journalistic Work" The magazine is issued three times NlPO: 726-12-008-5 a year In English, French. German MaCiel Manso from Alimentos de Esparia. and Spanish, and is distributed f'ee Editorial Secretary Cover 2006. Ministry of the Environment Toya Legido/aCEX of cfiarge to trade pfofessionals. Angela Castilla and Rural and Manne Affairs. If •)'OU vwant to subscribe to Spain Design and Art Direction Information and Publisher Marques de Busianos Award Gourmetour, please contact the Manuel Estrada De.s>gn ICEX from the Royal Spanish Academy Ecorxxnc and CommerciEi Offices at the Embassies of Spain Layaout State Secretary lor Trade, of Gastronomy. (see list on page 92). Chema Berme;o Ministry of Economy and "La Gula y Bachiller en Fogones Co.Tipetitiveness 1998" Award 'rom El Woevo Lunes, Maps The opinions expressed by www.icex.es a Spanish uveeWy economic putilrcation. Javier Belloso the authors of the articles are Oesign Award from the Spanish not necessanly shared by Color Separations Association of Design the Spanish Institute for Foreign Rasiercolof Professionals (AEDP). 1995. Trade (ICEX). which cannot be held responsible for any Printed in Spain Spanish Food Journalism Award. omissions or errors in the text. Artes GrSficas Pa:emio 1990. Min'Stry of the Environment and Rural and Marine Affairs. Special Gastronomy Award Printed on PEFC-cenified paper to promote the from the Fine Cuisine Association responsible management ai>d Itie Royal Spanish Academy of our forests. o( Gastronomy. 1988. SPAIN GOURMETOUR May-August 2012 No. 85 ^wv-.•^uoL'ST2^)i2 SR\IN GOURMETOL'S Editorial 1 Food Basics Colophon Rice. Rice and Shine 42 Have a Spanish Break! www.foodsfromspain.com Recipes 52 Rodolfo Gerschman from Click to Taste 4 Mexico Cily 84 Bread, Upper Crust 58 Recipes 68 Colors Regular Features Lasting Impressions 86 Breakfast. Wakey Wakey! ...8 Close-up Ad Index 88 Jose Luis Ungidos. Exporters 90 Julio Restaurant 72 Spain Overseas 92 Wines Credits 96 DOCa Priorat. Business Watch Natures Mosaic 20 DO Rueda. Salinas de Fuencaliente. Rewnng Verdejo 32 A Harvest of Salt from the Canarias 80 M^V-AUGUST 2012 SPAI.N GCltRME fOUR Text Translation Rodrigo Garcia Fernandez/©ICEX Jenny McDonald/©ICEX www.foodsfromspain.com An a la carte menu, superb ingredients, delectable treats and other delicacies in the form of news and feature articles, gastronomic routes, upcoming events, blogs, videos, and more. ICEX {Spanish Institute for Foreign Trade) has launched in March its new Spanish Gastronomy Portal (www.foodsfromspain.com), providing users with full, up-to-date information on Spanish foods, a sort of virtual sampler menu. FOODS HOME SPAIN » REGIONS DOING BUSINESS CNCFS S TRAllMllvlG PBOOUCTS S RECIPES Us been seven years now since the requirements: to provide all the openness of the internet allows us digital version of Spain Gourmetour latest on Spanish foods in a to reach all sorts of users. made its first appearance—seven reliable, thorough way with Each section covers a different type years since the publication, which contemporary eye-catching visuals. of content, with many cross-references. aims to promote Spanish food Creativity and graphics are The homepage includes several sub- products abroad, decided lo trademarks of the new ICEX homes as well as direct links to the showcase itself on the internet. And Gastronomy Portal. The design is latest news, blog.s, digital fora and a with time, the possibilities of the fresh and crisp, with a selection year-long food calendar marking all world wide web have multiplied even of photos, videos and illustrations the gastronomic events in Spain and further, with a revoluiion in online reflecting the wide-ranging flavors the rest of the world, communication resulting in concepts and aromas of Spanish food products liui she backbone of the Gastronomy such as the Web 2.0, based on user and gastronomy. And users are able Portal is the Products & Recipes section. participation and fast, effective to find out all they need from This area provides detailed fact sheets information sharing. the articles, facl sheets on products on the main Spanish food products, Considering how powerful the grown and made in Spain, interviews including all those having a quality seal internet has become as a tool for with well-known chefs, traditional guaranteed by the European Union, communication and promotion, and signature recipes, gastronomic specifically Protected Designation of we at Spain Courmctour decided itineraries covering many of the Origin (PDO), Pi-otected Geographic our web site needed to grow, mature regions of Spain, and suggestions on Indication (PGI) and Traditional and bear juicier, more appealing where products can be bought and Speciality Guaranteed (TSG). fruit. So 20n, the second year of tasted in Spain and abroad. Alongside this basket of products a new decade in the Western full of quality and flavor are calendar, marks the start of a new recipes—traditional ones from all the stage for www.spaingourmetour.cam. A well-fed website regions of Spain, and new ones— After almost three years of careful Although the new portal mainly with tapas and signature dishes preparation, ihis new platform addresses professionals—food devised by some of Spain's top chefs, has been unveiled, sharing with its importers, chefs, retailers, hospitality illustrating the giant strides of avant- printed "sister" both goals and schools, the media, etc.—the garde cuisine in recent years. — to taste and cutling-edge culinary lechniques small but comprehensive encyclopedia Ideas, advice.,. used in their restaurants. Users will with collections of articles, the library Where is Spain? How many regions also be able to take note of the dates of Spain Gourmetour's printed edition, are there? These and many other and venues of the most important a who's who of the most important questions are answered in the section gastronomy congresses. people on the Spanish gastronomy Spain & Regions, a user-friendly .source scene, videos, interactives. a shelf full of information about the couniry, .. .and plenty of of books, a gastronomic glossary, etc. with data on economic, social and Behind all this content is a team cnccultural aspects and full information surprises Kcommitted to the task at hand and to on regional gastronomy. Are you planning a gastronomic tour the goals of the Gaslronomy Portal. The Doing Business section is a juicy of Spain? Do you need In addition to the coordiniition and source of data for commercial users. recommendations for places to eat in editorial team in Madrid, we have A calendar features all the main food San Sebastian or Seville? Or maybe a network of colleagues and trade fairs where you can contact you live in New York or Melbourne correspondents in different Spanish Spanish producers, with a full list of but want to eat out Spanish-style or cities and in the main Spanish food all legislation on the production and buy ingredients for a tapas meal at expon markets, helping us keep sale of Spanish products, directories home.
Load more

Recommended publications
  • Bovale 2014 Winery: Isaac Fernandez Seleccion Region: Utiel-Requena D.O
    Bovale 2014 Winery: Isaac Fernandez Seleccion Region: Utiel-Requena D.O. Grapes: 100% Bobal Winery: Isaac Fernandez Selection is the newest venture of the famous winemaker, Isaac Fernandez, who has spent more than 25 years producing some of the best wines in Northern Spain. He seeks to respect the identity of each vineyard and to nurture wines that balance power, finesse and purity with the capacity to age. power, finesse and purity with the capacity to age. Wine: The name Bovale comes from the Latin word for shape of the Bobal grape bunch, similar to a bull’s head. Bobal is known to have one of the highest levels of anthocyanin (col- or) of any red wine grape. This wine is produced from vines aged 60 years and older. They are planted to mainly flat vineyards, at high elevations with the vines growing in brown limestone and clay soils. Vines are trained to wires to allow optimal control of ripening. Grapes were hand harvested and brought to the winery. After destemming the grapes underwent alcoholic and malo-lactic fermentation in stainless steel tanks. Following fermentation the wine was aged for 6 months in a combination of 70% French oak and 30% American oak barrels. Reviews: Silver Medal 3rd Asia Wine Trophy, Daejeon Korea “Opaque ruby. Hints of mocha and licorice emerge slowly, complementing smoky, spicy ripe blackber- ry and mulberry aromas. The palate presents ripe dark berry and floral pastille flavors, with a peppery nuance adding back-end lift and cut. Plush but lively, the finish has good thrust and smooth, easygoing tannins.
    [Show full text]
  • Agricultural and Horticultural Halls and Annexes
    www.e-rara.ch International exhibition. 1876 official catalogue Agricultural and horticultural halls and annexes United States Centennial Commission Philadelphia, 1876 ETH-Bibliothek Zürich Shelf Mark: Rar 20263: 3-4 Persistent Link: http://dx.doi.org/10.3931/e-rara-78195 Spain. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement.
    [Show full text]
  • Pliego De Condiciones - Vino De Pago Vera De Estenas
    PLIEGO DE CONDICIONES - VINO DE PAGO VERA DE ESTENAS 1. Denominación que debe protegerse “Vera de Estenas” 2. Descripción del vino o vinos a) Características analíticas Analítica vinos tintos Analítica vino tinto de gran reserva Parámetros Límites de aceptación Tolerancias Grado alcohólico adquirido mínimo (% vol.) 12,50 Grado alcohólico total mínimo(%vol) 12,50 Azúcares totales expresados en termino de ≤4 glucosa y fructosa (g/l) Acidez total expresada en a. Tartárico (g/l) 5 ± 1,5 Acidez volátil máxima expresada en a. Acético 0,95 (g/l) SO2 total máximo (mg/l) 140 Índice de polifenoles totales (IPT) ≥55 Intensidad Colorante (DO420, DO520 y ± 5 11 DO460) Analítica vino tinto de reserva Parámetros Límites de aceptación Tolerancias Grado alcohólico adquirido mínimo (% vol.) 12,50 Grado alcohólico total mínimo(%vol) 12,50 Azúcares totales expresados en termino de ≤4 glucosa y fructosa (g/l) Acidez total expresada en a. Tartárico (g/l) 5 ± 1,5 Acidez volátil máxima expresada en a. Acético 0,95 (g/l) SO2 total máximo (mg/l) 140 Índice de polifenoles totales (IPT) ≥55 Intensidad Colorante (DO420, DO520 y ± 5 12 DO460) Analítica vino tinto de crianza Parámetros Límites de aceptación Tolerancias Grado alcohólico adquirido mínimo (% vol.) 12,00 Grado alcohólico total mínimo(%vol) 12,00 Azúcares totales expresados en termino de ≤4 glucosa y fructosa (g/l) Acidez total expresada en a. Tartárico (g/l) 5 ± 1,5 Acidez volátil máxima expresada en a. Acético 0,95 (g/l) SO2 total máximo (mg/l) 140 Índice de polifenoles totales (IPT) ≥55 Intensidad Colorante (DO420, DO520 y ± 5 10,5 DO460) Analítica vino tinto madurado en barrica Parámetros Límites de aceptación Tolerancias Grado alcohólico adquirido mínimo (% vol.) 12,00 Grado alcohólico total mínimo(%vol) 12,00 Azúcares totales expresados en termino de ≤4 glucosa y fructosa (g/l) Acidez total expresada en a.
    [Show full text]
  • El Territorio Que Configura La DO Montsant Resta Delimitado Por Un
    DO MONTSANT Consell Regulador Plaça Quartera, 6 43730 Falset Tel. 34 977 83 17 42 · Fax: 34 977 83 06 76 · Email: [email protected] www.domontsant.com D.O. MONTSANT INFORMATION DOSSIER INTRODUCTION The D.O. Montsant (Designation of Origin or wine appellation), despite being a recently created wine appellation, has years of wine-making history to its name. Wine experts and press consider it to be an up and coming region and prestigious magazines such as “The Wine Spectator” have declared it to be “a great discovery”. The quality of Montsant wines is key to their success, as too is their great value for money. The prestigious Spanish wine guide, “Guia Peñin” agrees that “the quality of Montsant wines and their great prices make this region an excellent alternative.” In the United States, “Wine & Spirits” magazine have stated that “Montsant should be watched with interest”. Montsant wines appear in some of the most prestigious wine rankings in the World and they always tend to be the best priced amongst their rivals at the top of the list. The professionals and wineries behind the DO Montsant label are very enthusiastic. Many wineries are co-operatives with important social bases and the winemakers who make Montsant wines are often under 40 years old. We at the DO Montsant believe that youth, coupled with a solid wine-making tradition is synonymous of future, new ideas and risk-taking. To conclude, this is the DO Montsant today: a young wine appellation with a promising future ahead of it. 1 THE REGULATORY COUNCIL The wines of the DO Montsant are governed by the Regulatory council or body.
    [Show full text]
  • Catalonia Accessible Tourism Guide
    accessible tourism good practice guide, catalonia 19 destinations selected so that everyone can experience them. A great range of accessible leisure, cultural and sports activities. A land that we can all enjoy, Catalonia. © Turisme de Catalunya 2008 © Generalitat de Catalunya 2008 Val d’Aran Andorra Pirineus Costa Brava Girona Lleida Catalunya Central Terres de Lleida Costa de Barcelona Maresme Costa Barcelona del Garraf Tarragona Terres Costa de l’Ebre Daurada Mediterranean sea Catalunya Index. Introduction 4 The best destinations 6 Vall de Boí 8 Val d’Aran 10 Pallars Sobirà 12 La Seu d’Urgell 14 La Molina - La Cerdanya 16 Camprodon – Rural Tourism in the Pyrenees 18 La Garrotxa 20 The Dalí route 22 Costa Brava - Alt Empordà 24 Vic - Osona 26 Costa Brava - Baix Empordà 28 Montserrat 30 Maresme 32 The Cister route 34 Garraf - Sitges 36 Barcelona 38 Costa Daurada 40 Delta de l’Ebre 42 Lleida 44 Accessible transport in Catalonia 46 www.turismeperatothom.com/en/, the accessible web 48 Directory of companies and activities 49 Since the end of the 1990’s, the European Union has promoted a series of initiatives to contribute to the development of accessible tourism. The Catalan tourism sector has boosted the accessibility of its services, making a reality the principle that a respectful and diverse society should recognise the equality of conditions for people with disabilities. This principle is enshrined in the “Barcelona declaration: the city and people with disabilities” that to date has been signed by 400 European cities. There are many Catalan companies and destinations that have adapted their products and services accordingly.
    [Show full text]
  • Tarragona, Spain Europe 2010 Th Th 6 -8 May 2010 Official Language La Pineda, Vila-Seca the Official Language of the Congress Is English
    www.lasereurope2010.com LASER General Information Venue LASER Europe 2010 Gran Palas Hotel ***** Sequia Major, 5 43481 La Pineda, Vila-seca Tarragona, Spain Europe 2010 th th www.hotelgranpalas.com 6 -8 May 2010 Official Language La Pineda, Vila-seca The Official Language of the congress is English. th th Simultaneous translation will be provided (English-Spanish-English) 6 -8 May 2010 Tarragona, Spain Registration (VAT included) in www.lasereurope2010.com La Pineda, Vila-seca Fees (in Euro) Until 29th March 2010 From 30th March 2010 On site ELA sister society members* 300.00 360.00 390.00 Tarragona, Spain EMLA and DGLM members 300.00 360.00 390.00 Non-members 380.00 460.00 500.00 Residents and trainees 200.00 260.00 280.00 Convened by Accompanying person 70.00 70.00 70.00 European Laser Association * SELMQ (Spain), BMLA (UK), ESLAS, DALA (The Netherlands), CSLUM (Czech Republic), ALTEC (Portugal), SFLM (France) and Hi Tech Dermatology (Italy). Registration Fee includes Attendants: Entry to all congress scientific sessions but not courses, entry to exhibition hall, programme and abstracts book, morning & afternoon coffee breaks, cocktail lunches on 7th & 8th May & Hosted by certificate of attendance. Accompanying persons: Entry to exhibition hall, morning & afternoon coffee breaks, cocktail lunches on 7th & 8th May & excursions: guided tour to the city of Tarragona on 7th May and visit to the docks and boat trip of the port and coast of Tarragona on 8th May. Castells.- Human towers traditional of Hotel accommodation Tarragona representing strength, balance, Sociedad Española de Láser To reserve accommodation please visit: www.lasereurope2010.com courage and good sense of individuals Médico Quirúrgico working towards a common goal.
    [Show full text]
  • Interlinkages Between Forest Governance and Social Capital Chapter 2
    Social capital in rural areas and governance of economic instruments for Non-Wood Forest Products: the case of mushrooms in Catalonia Elena Górriz Mifsud http://hdl.handle.net/10803/669188 Social capital in rural areas and governance of economic instruments for Non- Wood Forest Products: the case of mushrooms in Catalonia està subjecte a una llicència de Reconeixement 4.0 No adaptada de Creative Commons Les publicacions incloses en la tesi no estan subjectes a aquesta llicència i es mantenen sota les condicions originals. (c) 2017, Elena Górriz Mifsud DOCTORAL THESIS Social capital in rural areas and governance of economic instruments for Non-Wood Forest Products: the case of mushrooms in Catalonia Elena Górriz Mifsud Memory presented to opt for the Doctoral degree by the University of Lleida and University of Padova PhD supervisors Dr. José Antonio Bonet Dr. Laura Secco 2017 DOCTORAL THESIS Social capital in rural areas and governance of economic instruments for Non-Wood Forest Products: the case of mushrooms in Catalonia Elena Górriz Mifsud Memory presented to opt for the Doctoral degree by the University of Lleida and University of Padova Doctoral programme in Multifunctional Management of Forest Areas PhD supervisors Dr. José Antonio Bonet, Departament de Producció Vegetal i Ciència Forestal, University of Lleida Dr. Laura Secco, Dipartimento Territorio e Sistemi Agro-forestali, University of Padova 2017 ACKNOWDLEGEMENTS /AGRADECIMIENTOS How your network helps you in achieving your personal projects has been evident in the attainment of this thesis. Conceptualising the doctoral work as an initiation, I had the pleasure to be embedded in a wide, demanding and heartening “tribe”, and I’m grateful to all of them (even if not all listed down below).
    [Show full text]
  • Chorological Notes on the Non-Native Flora of the Province of Tarragona (Catalonia, Spain)
    Butlletí de la Institució Catalana d’Història Natural, 83: 133-146. 2019 ISSN 2013-3987 (online edition): ISSN: 1133-6889 (print edition)133 GEA, FLORA ET fauna GEA, FLORA ET FAUNA Chorological notes on the non-native flora of the province of Tarragona (Catalonia, Spain) Filip Verloove*, Pere Aymerich**, Carlos Gómez-Bellver*** & Jordi López-Pujol**** * Meise Botanic Garden, Nieuwelaan 38, B-1860 Meise, Belgium. ** C/ Barcelona 29, 08600 Berga, Barcelona, Spain. *** Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals. Secció Botànica i Micologia. Facultat de Biologia. Universitat de Barcelona. Avda. Diagonal, 643. 08028 Barcelona, Spain. **** Botanic Institute of Barcelona (IBB, CSIC-ICUB). Passeig del Migdia. 08038 Barcelona, Spain. Author for correspondence: F. Verloove. A/e: [email protected] Rebut: 10.07.2019; Acceptat: 16.07.2019; Publicat: 30.09.2019 Abstract Recent field work in the province of Tarragona (NE Spain, Catalonia) yielded several new records of non-native vascular plants. Cenchrus orientalis, Manihot grahamii, Melica chilensis and Panicum capillare subsp. hillmanii are probably reported for the first time from Spain, while Aloe ferox, Canna ×generalis, Cenchrus setaceus, Convolvulus farinosus, Ficus rubiginosa, Jarava plumosa, Koelreu- teria paniculata, Lycianthes rantonnetii, Nassella tenuissima, Paraserianthes lophantha, Plumbago auriculata, Podranea ricasoliana, Proboscidea louisianica, Sedum palmeri, Solanum bonariense, Tipuana tipu, Tradescantia pallida and Vitis ×ruggerii are reported for the first time from the province of Tarragona. Several of these are potential or genuine invasive species and/or agricultural weeds. Miscellane- ous additional records are presented for some further alien taxa with only few earlier records in the study area. Key words: Alien plants, Catalonia, chorology, Spain, Tarragona, vascular plants.
    [Show full text]
  • Maize Flour Parameters That Are Related to the Consumer Perceived
    a Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.6674 Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread Bruna CARBAS1, Maria Carlota VAZ-PATTD2, Maria Rosário BRDNZE2,3,4, Andreia BENTD-DA-SILVA2, Maria João TRIGD1, Carla BRITES1* Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture. Keywords: broa; maize; bread; consumer parameters; sensory analysis. Practical Application: Maize landrace flours have a narrow particle size distribution and a positive impact on broa bread quality. 1 Introduction Portugal was one the first European nations to adopt maize A general consensus has been reached regarding the (Zea mays L.) in its agricultural system more than five centuries classification of breads according to the degree of hydration of ago (Vaz Patto et al., 2009).
    [Show full text]
  • Variedades En Alza Lbariño, Bobal, Tenerife, Burdeos 2008 Burdeos Bobal, Tenerife, a Lbariño, De La Supernariz Catas: El Mito VI
    2011 mayo - marzo E- 80 E- marzo 2011 - mayo 2011 80 LA REVISTA EUROPEA DEL VINO WWW.OPUSWINE.ES PRECIO: 6 R Autóctonas de moda lbariño, Bobal, Tenerife, Burdeos 2008 Burdeos Bobal, Tenerife, lbariño, a Variedades en alza Los supertalentos: variedades en alza Islas de Vino VI. Tenerife El mito de la supernariz Catas: de la supernariz Catas: El mito VI. Tenerife en alza Islas de Vino variedades supertalentos: Los La Supernariz El mito, resuelto Vinum 30 años Anuncios ganadores ENTREVISTA Rafael del Rey, Islas de Vino VI. Tenerife director del OeMV “Venimos de un sector El despertar de la isla que no ha valorado al consumidor” vinum marzo/mayo 2011 3 editorial Sin retorno l pasado mes de diciembre, Vinum estuvo de a día, contra viento y marea, que la calidad de nuestro cumpleaños, 30 añadas desde su primera edi- trabajo nada que tiene que envidiar al de los hombres, Eción internacional. Y en este número también poco a poco las mujeres nos hemos incorporado al podríamos celebrar otro acontecimiento: por primera mundo del vino con voz y cierta relevancia en el ám- vez en la historia de Vinum, tres mujeres llevan las bito público. Hemos dejado de ser invisibles y nuestro riendas de sus respectivas ediciones: Britta Wiegle- trabajo es respetado. Ya podemos confirmar que no mann (Alemania), Barbara Meier-Dittus (Suiza) y la es cierto lo que decía aquella famosa frase publicitaria que firma este editorial en España. de la no menos famosa bebida: “Cosa de hombres”. En realidad, siempre ha habido mujeres trabajando en pro Antes de que alguien interprete estas palabras como del vino; unas pocas, relevantes y con fuerza, y la gran “otra mujer reivindicando el papel de la mujer”, incluso mayoría, en tercera o cuarta división, con un indis- alguna mente, más bien corta, piense en feminismos pensable trabajo en la sombra.
    [Show full text]
  • Havana Wine List
    wine Havana’s Wine List - Winner of Wine Spectator’s “Best of Award of Excellence” 2004-2020 (Only one of three restaurants in Maine with this award!) WHITE WINES for the Summer of 2021 FEATURED WHITE WINES BY THE GLASS glass bottle WHITES Chardonnay Catena - Mendoza, Vista Flores Vnyrd, Argentina ‘17 $9.95 $39 A great California style Chardonnay . but from Argentina Terrien - Sonoma Valley 2013 $13.95 $52 ... yes, 8 year old Cali chard - high acid, perfect balance, Meursault like in many ways Viognier/Marsanne D’Arenberg, The Hermit Crab” - Australia 2018 $10.95 $42 Lobster - perfect. Other seafood - perfect too Riesling Loosen Brothers, “Dr. L.” - Mosel, Germany 2020 $10.95 $42 Kabinett level, which is dry, crisp and delicious Sauvignon Blanc Joel Gott - California 2019 $9.95 $39 Focused is the word, along with bright. Classic Sauv. Blanc Rhone Blend Tablas Creek, “Patelin” - Central Coast, Cali. 2018 $13.95 $52 Pear, white peach, medium to full bodied, a delicious wine ROSÉ Bieler, “Sabine”, Pere et Fils - Provence 2020 $9.95 $39 SPARKLERS Cava - Mas fi, Brut Nature - Spain NV $8.95 $39 All served in 3.5 oz. pours Rose Cava - Miquel Pons, Brut Nature - Spain 2018 $9.95 $45 Moscato d’Asti - Maragliano, “La Caliera” - Italy 2018 half btl. $8.95 $29 Wild Blueberry - Bluet, Brut - Maine 2017 $8.95 $39 A fantastic, super-dry Maine sparkler SAMPLE ANY 3 WHITE OR RED WINES - $12.95 - 2 OZ. OF EACH Maine State law allows you to take your partially finished bottle of wine home with you! Signifies a wine grown and made biodynamically Signifies a wine grown and made organically Signifies a wine grown and made naturally In this case the grapes were usually grown either organically or biodynamically but the wine is usually fermented using naturally occurring wild yeast, and usually unfiltered with no additives whatsoever.
    [Show full text]
  • BUBBLES Bottle
    Bottle BUBBLES FRANCE NV JP CHENET, BLANC DE BLANCS BRUT SPARKLING Southwest, France 23 Fresh and refined with a good persistence. Gently golden, with small and numerous bubbles. Fruity with white peach and apricot. Hints of brioche with a very clean and bright finish. Chardonnay, Colombard NV KRAEMER VIN MOUSSEAUX, BRUT ROSÉ SPARKLING France 24 Salmon pink color, with an intense nose of red berries. Delivers lovely red berry flavors in a soft and elegant style. Bobal NV HUBERT MEYER, CRÉMANT D’ALSACE ROSÉ SPARKLING Alsace, France 33 The color is a gorgeous pink. The bubbles are elegant and constant, expressing beautiful finesse. Bright red fruits along with persistent acidity provides a long finish. Pinot Noir NV LE VIGNERONS DE MANCEY, CRÉMANT DE BOURGOGNE RESERVE BRUT SPARKLING 31 Burgundy, France Elegant with structure, finesse, and body. Slightly floral nose with notes of apple and lemon. Vibrancy on the palate, balanced by a touch of fruit. Chardonnay NV LAURENT- PERRIER, LA CUVÉE BRUT CHAMPAGNE Champagne, France 33 Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s 375 ml complexity is eXpressed in successive notes like vine peach and white fruits. A perfect balance between fresh- ness and delicacy with fruity flavors present on the finish. Chardonnay, Pinot Noir NV CHARLES DE CAZANOVE, BRUT ROSÉ CHAMPAGNE Champagne, France 53 This rosé has a lovely salmon-pink color and delicious candied fruit and rose petal aromas. There is volume, full- ness and strength on the palate, with good substance. Pinot Noir, Pinot Meunier, and Chardonnay.
    [Show full text]