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.