Summary

Edited by LANDALUZ, Certified Quality Business Association Editorial Board LANDALUZ, Certified Quality Business Association D. Manuel Jurado Toro D. Ángel Gómez Esquinas D. Álvaro Guillén Benjumea D. Jesús Barrio Rubio D. Alfonso Hidalgo Romero D. Francisco Artacho Sánchez

General Secretariat D. Juan de Porres Guardiola D. Santiago Urquijo Ruiz-Giménez D. Pedro Parias Jiménez Dña. Mariella Cingolani Coronel D. Miguel Angel Jiménez Segador D. Armando Dávila Miura D. Felipe Toro Benjumea D. Ignacio Gavilán Begines 44 Smells Celia Jiménez, Editorial Coordination and Design a woman with a star GLOBAL PRESS Carlos Javier Aguilar Galea Paloma Rodríguez Rodríguez Rocío Manteca Medina Avda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª - Mód. 7, 41018 Sevilla Tel.: +34 954 92 32 33 - +34 954 70 24 50 Fax: +34 954 92 29 65 [email protected]

Photography Miguel Ángel Cano Pérez, Landaluz´s archive, Extenda, Miguel Ángel Cárdenas´s archive.

Translation Arual & Company, traducciones corporativas.

This magazine has the support of EXTENDA, Trade Promotion 52 Routes Agency of Andalucia. Barroque Écija, the city of the sun

LANDALUZ, Certified Quality Business Association Avda. de Grecia 8 - 41012 Sevilla Tlf: +34 954 23 48 49 -+34 954 29 63 19 Fax: +34 954 62 32 06 [email protected] www.landaluz.es

We would like to thank: Ángel León, Celia Jiménez, Bodegas Campos, Miguel Ángel Cárdenas.

Depósito Legal: SE-0181-06

4 ANDALUSIAN FLAVOUR Summary

Summary...... 4 Words Editorial...... 6 Trade Promotion Agency of Andalucía...... 8 Landaluz Best novel cook of the year...... 12 Flavours Foods to make life easier...... 22 Puerto Escondido Ángel León...... 40 Smells Celia Jiménez...... 44 58 Ideas Routes Barroque Écija...... 52 Cárdenas Livestock Cárdenas Livestock Raising...... Raising Ideas 58 Etc. Cárdenas, Caballos y Casa...... 68 Pause San Marcos Castle...... 70 New Features...... 78 We are...... 84

MISPRINT IN PREVIOUS ISSUE: In our last issue an error occurred in the article written on Fino . We clarify the mistakes by noting the following considerations. Wine production is mainly based on two varieties: the “ fino” and “Pedro Ximénez” varieties. Both are cultivated in the Jérez Region, the first being the predominant in Jerez, while the second is a variety almost exclusively cultivated in the Montilla-Moriles Region. The which are recollected in Jérez have a potential content of around 12-13%, while the grapes in Montilla-Moriles usually reach 15-16% during grape . This difference in alcohol content which is achieved in recently fermented, makes unnecessary the fortification (encabezado – addition of wine alcohol) in the Montilla-Moriles wines, while in Jerez it is common practice. With respect to the flor de velum, the yeast is developed from the wines nutritional components such as and glycerine. It is referred to as aerobe aging, where the flor de velum protects the wine from oxidation. The transformative 40 Puerto Escondido effect which the flor de velum exercises over the base wine is remarkable, creating scores of new compounds which were Ángel León not present in the original wine.

ANDALUSIAN FLAVOUR 5 Words Manuel Jurado Toro

6 ANDALUSIAN FLAVOUR Words

Dear Friends,

It is with great pleasure that I contact you once more with this 10th edition of Andalusian Flavour, in which healthy nutrition and the Mediterranean diet play centre stage as synonyms for Andalusian agro-food production.

For many years now, and as part of their Leading chefs play a central role in R + D commitment to offering a wider range of activities within the large food industries, and better services to the consumers who visit their talent, coupled with their creativity and their client’s shops, Andalusian industries knowledge of these companies’ sensibility to have been dedicated to innovation and the innovation, opens up an infinity of development of new products which can be possibilities: new forms, textures and tastes adapted to the new consumption models serve to enliven dishes, just like a meal evident in this era in which less time is which drifts over a monochrome taste reserved for cooking. If we unite these two panorama and those individuals who spend variables of healthy nutrition and time, we their lives over stoves, looking for new are presented with what we like to call fast solutions in a space in which quality and good and slow food. excellent service are of fundamental importance. In this occasion, we would like to This enriching collaboration between chefs offer you a wide and industries has been mutual, bringing selection of creativity, innovation and a scene worthy of products, which the finest theatres, whilst achieving quotas as you can see, which, until now, had been completely are united under inconceivable. I hope you enjoy the very our exciting new best that has to offer just as much LANDALUZ as we did. promotional campaign, called It would be impossible to end here without the Nouveau thanking all those individuals and institutions Chef of the Year that have made this possible, including the – ANDALUSIAN Andalusia Regional Ministry of Agriculture TASTE. and Fishery, which once more offered our organisation its unconditional support in the A new concept promotion of Andalusian companies and has been born: R brands which possess the renowned + D + C QUALITY CERTIFICATE. We would also (Reserch + like to thank our trip organisers, and the Development + Associations of Seville for demonstrating Cooking). It has their confidence in LANDALUZ and its officially become attempt to provide both the agro-food, reality, a range of hotel and catering industries with such a chefs and valuable tool for promoting the industries have consumption of Andalusian tourism, decided to work gastronomy and of course, its products. together to identify values and solutions to

Editorial ensure mutual improvement.

ANDALUSIAN FLAVOUR 7 8 Words ANDALUSIAN FLAVOUR Extenda Trade Promotion Agency of Andalucía as, Brandy, Liquor, Tinto andWhiteWine producers. Sierras deMálagaD.O., CondadodeHuelvaD.O., aswell Brandy deJerezD.O., Montilla-Moriles,D.O., Málagay Jerez andManzanilladeSanlúcarDesignationofOrigin, The conferencewasattendedbythirty-five wineriesof invited bytheVinoble08Fair organizers. importers, aswellteninternationaljournalists (Cadis) hostedonthe23 The VictoriaMonasteryin“ElPuerto de SantaMaría” thirty-five participatingAndalusianWineries. outlets interestedintheofferspresentedby fifteen countriesandteninternationalmedia received thisyearoverthirtyimportersfrom Chambers ofCommerceJerezandCadis, Andalusia (Extenda),incollaborationwiththe through theInternationalPromotion Agencyof organized bytheDepartmentofTreasury The IVAndalusianWineConference, The agendaincluded,onMay24 enterprises andmetwithallofthemonanindividualbasis. andwineriesofsometheparticipating Furthermore, theinternationaldelegationvisited Singapore andVietnam. Japan, Mexico,Poland, Portugal, ChecRepublic, Russia, Argentina, Belgium,Chile,China,UnitedStates,Hungry, gathered importersanddistributorsfromGermany, international level.To thatend,theRegional Government business opportunitiestotheAndalusianwineriesat bi-annual event,whosemainobjectiveistooffer rd and 24 th th , thevisitofanotherforty of Maythis Rives Pitman). González ByassWinery, OsborneWinery, Valdivia , HuertadeAlbaláand Winery, Ximénez-Spínola Winery, Wine Producer andDistiller, DelgadoZuleta, Winery, Rey Fernando deCastillaWinery, Tradición Winery, Williams &Humbert Gitana,LaColosía, Hidalgo-La CigarreraWinery, J.Ferris Winery, Pedro Romero Domecq, 501delPuerto Winery, CésarFloridoWinery, EmilioLustau, Gutiérrez In addition,theeventwasalsoattendedbybrandsfromCadis(Aecovi,Álvaro Winery). (SeñoríodeNevadaWinery andPago deAlmaraes)andHuelva(Infante Moreno PLC,Robles Winery, AragónandCompanyWinery andPérezBarquero), González Palacios Winery, andColoniasdeGaleónWinery), Córdoba(Alvear, andWinery andCortijolosAguilaresFarm), Seville(Fuente Reina Winery, The participatingcompaniescamefromMálaga(Friedrich SchatzWinery, ElChantre ANDALUSIAN FLAVOUR Words 9 IV Andalusian wine conference Words

Andalusia and the international wine market

Andalusian wines reached international sales of over 114 million Euros in 2007. The main purchasing countries of the regions wine exports during the last financial exercise were, in this order, United Kingdom, Netherlands and Germany. By product type, wines from Jerez cornered 46% of the regions total in international sales.

The IV Andalusian Wine Conference coincided with the celebration of Vinoble 08, the VI International Fair of Noble Andalusian Wines of Jerez, which took place from the 25th to the 28th of May in Jerez de la Frontera, allowing the free exchange of professionals attending both events.

The Agriculture and Fisheries Council present at VINOBLE 2008

The Department of Fish and Agriculture participated in the events held at the VI International Fair of Noble Wines with an exhibition stand of 8x6 meters located in the San Fernando del Alcázar patio in Jerez de la Frontera, venue selected by the organizers as the Vinoble 08 exposition hall.

The Agriculture and Fisheries Council in close cooperation with all the Andalusian Wine Regulating Councils as well as some whose products are associated with the Council´s Certified Quality label took part in the events. The companies present at the fair along with the Regulating Councils noted their presence with a broad display of products in the exhibition hall. Therefore, the Councils institutional stand congregated in Jerez de la Frontera a wide range of wines in which we found many types of Noble wines produced in Andalusia, as well as “generosos” (fortified), “licorosos” and sweet varieties.

Throughout the four day celebration of the 6th edition of Vinoble, the Agriculture and Fisheries Council stand hosted several parallel presentations in collaboration with the Andalusian companies in attendance and the Designation of Origin of Andalusia Wine-Vine Growing Regulating Councils. Thereby, the goal was to further foment the already noted presence of Andalusia in the wine sector as well as to propagate the great quality of Andalusian wines between the numerous guests; an event which brought together a great diverse group of professionals in Jerez de la Frontera. Extenda Trade Promotion Agency of Andalucía Promotion Trade

10 ANDALUSIAN FLAVOUR Words Vinoble

ANDALUSIAN FLAVOUR 11 Landaluz

The Hotel Alfonso XIII hosted the event, where the eight finalists assembled from all over Andalusia to compete for the title of “Best Novel Cook of the Year”.

LANDALUZ - Certified Quality Business Association-, the Seville Area Hotel and Hospitality Business Association, and the Association of Chefs of Seville, celebrated last April 28th a new edition of “Best Novel Cook of the Year – Andalucía Sabor” in collaboration with the Andalusian Department of Fish and Agriculture. Demonstrations of high end cuisine were created by the prestigious Andalusian Chef´s Dani García, Angel León, Willy Moya and Kisko García.

The jury, presided by Juan Robles, Seville Area Hotel and Hospitality Business Association president, selected, after a long and heated debate, Ángel Mª Taboada as Best Novel Cook of the Year, for his dish “caldillo de perro con papilló de lubina con tallarines de cítricos” (light hake sauce with sea bass with papillote accompanied by citrus pasta).

A total of eight up-and-coming chefs, all from Andalusia, competed for the title in a day filled with excitement, and where they had to show their abilities in the elaboration

12 ANDALUSIAN FLAVOUR Landaluz r a e y e h t

2008 f o r o k b a o S

o a í c C u l

a l d e n v A o N t s e B ANDALUSIAN FLAVOUR 13 Landaluz

14 ANDALUSIAN FLAVOUR Landaluz

of a uniquely styled dish with surprise as the base for the Gala Dinner offered after the ingredients supplied by the member companies awards ceremony. The first prize, bestowed of LANDALUZ, Certified Quality Business with 3,000 euros, this grants the winner the

Association, under what is named the Iron Chef opportunity of representing the Autonomous L Kitchen modality. Region of Andalusia in the Young Chefs Nationals to be celebrated this year.

The young Chefs had two hours to prepare the The second prize went to Joaquín Márquez a dish where the judges mainly evaluated aspects Leal, native of Seville, for his “lubina a

such as skill and technical ability, work temperatura baja con caviar de berenjena y n distribution, as well as presentation and tasting gazpachuelo de pimientos” (low temperature of each dish elaborated. cooked sea bass with eggplant caviar and red

pepper potatoe fish soup –gazpachuelo-). Lastly, d While the competition took place in the kitchens the third and final prize was for Rafael Arroyo of the Alfonso XIII, five of the greats of Spanish Martínez with “presa a la Naranja con Ensalada regional and national cuisine as Dani García, de pimientos rojos” (Orange Iberian pork with a Willy Moya, Angel León, Kisko García y Rafa red pepper salad).

Morales, delivered live presentations on high l end cuisine, in the presence of numerous One more year, the events goal was to u business and gastronomy personalities, as a way promote the hospitality and restoration industry of supporting the up-and-coming Andalusian of our autonomous region guided by talents. All of the dishes were elaborated with LANDALUZ, Certified Quality Business z products of LANDALUZ, Certified Quality Association. Business Association members and they served

Native from Jerez de la Frontera, Ángel Mª Tabadoa, 24 years old and at the present time works as chef de partie (station chef) at La Sal Restaurant in the Hotel Talahasia of San Pedro de Pinatar.

ANDALUSIAN FLAVOUR 15 Landaluz

16 ANDALUSIAN FLAVOUR Landaluz

ANDALUSIAN FLAVOUR 17 1 8 ANDALUSIAN FLAVOUR Best new andalucian chef of the year and eggplantcaviar. Hereheforgottheartichoke chips… of Málaga:aproperlycooked seabasswithanicegazpachueloofredpepper The secondprizewasgivento JoaquínMárquezoftheescuelaLa Cónsula, low temperature?Itinvolved the hallstaffandamusedtableguests,but… The papillottereturns.Butwhat wasthesignificanceofusingemptybagsand why wouldonemixlowtemperature,aswasannounced, withthepapillotte? with citrusinagar-agar: Inthiscase,thedefectwasincooking.Exactly, Pinatar, Jerez). Papillotte with“caldillodeperro”,sea snailsandsmallclams winner, AngelMaríaTaboada (Rest. La Sal,HotelThalahasia,SanPedro del We sawsomewell-integratedbulli-styletechniqueslikeinthecaseof the casehere. dish oneistryingtoexecutelacksacentralidea.But,indeed, thatwasnot secondary elementsor“decorations”attimesonlymakes it obviousthatthe vinegar). Using brushes ofsauce(whichultimatelyreplacedthecordsjuice orreduced in adish,wehadtoknowWHICHONEandWHY)withoutexcessive inevitable ivorypalm),withoutsproutsindiscriminatelyplaced(ifonewasput The testwastoshowthattheycouldcookwithoutflowers(andthe one singledish. type ofcompetitionwherethecooktriestoshowoffallhisculinaryskillin the mostpartavoidedculinarybaroquenessverycommonlyseeninthis of theseyoungpeople.Delicious,well-prepareddishes,somelively, thatfor forgetting aningredient,werenotseriousenoughtoovershadowthemerits These littledefects,someincooking,othersamatterofseasoningor every dayinsomeofourestablishedrestaurants. construction werenomoreshockingthanwhatweareaccustomedtoseeing young peopleintheexecutionoftheirdishes,concept,techniqueor The levelofcookingwasquitehigh.culinaryerrorscommittedbythese minutes beforethetest. with otheringredientsfromwhichtheyhadtochoosejustamerefew dish ofeitherseabassorIberianporkinjusttwohours.Theywereprovided over theAndalusiaregion,werepresented.Theirchallengewastomakea The final8contestants,allofthemyoungerthan25yearsoldandfrom (association ofqualitycertificationinbusiness). the September2007congress,AndalucíaSabor, andsponsoredbyLandaluz The firsteventorganizedbythecompanyGSR-Andalucía afterthesuccessof Seville, April28,2008. Landaluz

By Philippe Regol. Gastronomy critic and Jury Member.

The third place was awarded to the dish of Rafael The gastronomic level of Andalucia is rising. The young Arrayo (Rest. El Claustro del Hotel AC. Santa Paula de generation undoubtedly has an example to follow in Granada), noted for his perfect execution of the Iberian Dani Garcia. Ángel León, Kisko García, Celia Jiménez, pork with a red pepper, olive and orange salad. The who got her star at the restaurant El Lago de Marbella, sauce was spectacular, powerful, brilliant, and rich, with now in Bodegas Campos, etc. They are also saying very traces of sweetness. It was a shame that the orange did good things about José Luis Navas of la Espadaña de not have more of a presence. Perhaps just a bit of Jaén. orange zest at the moment of the showing? In any case, Rafael Arroyo, at just 19 years of age, certainly proved The businesses and institutions are knocking each other that he knows how to cook. over in this gastronomic movement. The young people were packed on the steps of the Seville conference last But perhaps the most interesting dish for me (if not for September, showing their enthusiasm and desire to the other members of jury) was that of Ana Gonzalez advance to a modern way of cooking that respects the (Rest. La Abadía in Úbeda). An Iberian “ravioli”, made of wonderful produce of the region and its rich culinary just beef, heavily salted and dried, but bathed in a tradition. But we see a part of the region’s gastronomic splendid pork sauce and an ethereal and refreshing establishment, the most traditional, that is hastily jumping tomato cluster. Let’s imagine that the ravioli was of on the bandwagon, rather than to Modernity. Not authentic pasta, or rather, “a meat without meat”. Only everything that is presented in the gastronomic the juice and the soft cluster! Without the splintering conferences that are sweeping the land is valuable. At fiber of the beef. It’s perfect summer meat to end the times it is difficult to have a filter. sampler menu. While the competition was going on, in an adjacent hall The cooking of Dani Garcia or Angel Leon questions the Dani García, Ángel León, Rafa Morales of la Hacienda more conventional culinary practices that are very Benazuza, Kisko García (Rest. Choco of Córdoba), negative at times: methods of cooking; heavy, greasy young hopeful from the Cordoba kitchen, and Willy cooking; exaggeratedly sweet desserts; repetitive taste Moya, the chef from Seville who advises the lovely combinations; etc. We have seen, even in the New restaurant Abades Triana, with impressive views of the Chef competition, that the new generations are river and of the Torre del Oro, presented their cooking preparing themselves for this great place in the day of creations, sponsored by Landaluz. Andalusian cooking. We hope that the aforementioned establishment and the Just a couple of comments. We are starting to see many conservatives of the Andalusian public don’t discourage cooking competitions in Spain. In San Sebastian, in Bcn these hopes and that the praises towards the young Vanguardia, in the Salón del Gourmet. Some magazines chefs are not limited to the self-obliging discourse like Descubrir Cuina, etc…The term “Best Chef” has normally heard at these types of events. become a somewhat devalued term. It would not be a bad idea to organize a “Super Cup” of the cooking Internet blog contests with the winners of the last two years, for http://observaciongastronomica.blogspot.com example.

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range th Mediterranean diet, linked to healthy dietary models, requires a slow cooking “a la chup-chup”, process which has become surmountable. Nowadays, we find foods where preparation us in requires little time and help the elaboration of our traditional dishes and others with simply or heating them up in the oven microwave allowing one to all enjoy an excellent meal with latter its nutritional benefits. The ones, designated 5 products, have experienced as of late a very strong surge. These new culinary products are recommended by many experts as a way to solve time issue problems while maintaining a healthy diet. The new foods- product line has revolutionized time and product preparation, and although it entered Spain with more than a decade behind other European countries, presently it is one of the fastest growing markets. The

Foods to make life easier ANDALUSIAN FLAVOUR 2 Flavours 2 ANDALUSIAN FLAVOUR 23 24 ANDALUSIAN FLAVOUR Flavours

Andalusian agri-food industry is directing many of its efforts towards consume. These types of products do not require the introduction of modern technologies in the prolonged cooking time needing less than 15 minutes elaboration process which would adjust to the demands between heating and consumption. of newer consumer models. These important changes which originated on the demand side, has changed The commercial life of these products is low for various production more towards prepared foods; this being the reasons. Firstly, they are not sterile food products, and main reason behind the continuous development of the secondly, the idea is to preserve its nutritional and Andalusian agri-food business, with new products organoleptic (sensory) properties, which requires its appearing in the market, innovative packaging and new fairly quick consumption, maintaining constant consumption models. refrigeration.

Not only do consumers greatly benefit from the new One consider the bright future of these products, culinary tendencies, but also the Hospitality and as they offer delicious flavours, a pleasant texture and Restaurant sectors, which can offer healthy foods and great nutritional quality, with positive effects on the con- save valuable time. Nowadays, the consumer demands sumer’s health. foods which help them improve their quality of life, with all the health and nutritional balance guarantees. Meals Quality Pre-Cooked Meals prepared for consumption, with very little preparation All prepared foods are elaborated with fresh vegetables, time or food products which help us elaborate our own subjecting the product to a cooking and packaging recipes. We offer pre-elaborated “sofritos” (sautéed process free of preservatives and artificial colourings, vegetables), traditional roasted peppers (to season or which extends the shelf life up to three months. dress to taste), tomato sauce, and even our tasty “gazpacho” and “ajo blanco” (chilled almond soup) with It is not a raw product but a previously cooked food, very high quality standards and guarantees. which has undergone a more or less intense heating process. Generally, this type of raw foods must be of the In this manner, aside from assisting people whose busy highest quality and maximum security to avoid schedules gives them little time to prepare a meal, fifth unnecessary risks to the consumer. range foods resolves the dietary unbalances of those who require quick meals but do not want to resort to Fifth range foods or those offering less of a preparation the traditional fast foods such as hamburgers and fries. process guarantee their excellence based on the quality raw materials used, and the companies associated with For this reason, fifth range products are the best Landaluz deliver such superb features. alternative to fast foods. They are previously prepared products, with a short shelf life and ready to consume, CAMPO RICO: natural, healthy and ready to eat which need to be heated, generally in the oven or CAMPO RICO, company founded in 1998, is a three microwave, with very ittle manipulation involved. way partnership whose members originated from the These types of foods arise because of consumer fruits and vegetables sector who are able to see the demands. When little time is available, the consumer no market potential in the development of the -ready to longer is satisfied with “eating whatever”. In these cases, eat- fresh and traditional foods products, beginning with a more or less complex dish may be elaborated, at the roasted peppers where we have an already enrooted industrial level, to later market them refrigerated, tradition especially in Southern Spain. normally in modified atmosphere packaging and ready to

ANDALUSIAN FLAVOUR 25 Flavours

At the present time, CAMPO countries; in any case, it is innovative and quality product. RICO has an 80% market share of noteworthy to mention the ZURITA no longer functions only at the prepared foods available on the strategic alliance formed with the a regional level but demonstrates a Spanish market –mainly roasted French company Lunor, the clear vocation towards becoming a peppers, artichokes in olive oil, European pioneer and absolute company of National and “escalibada”(grilled vegetables) and leader in fifth range products with a International projection; Innovation traditional “pisto” (ratatouille), all turnover of more than 100 million has become the company´s this is a clear shift towards Euros. Lastly, CAMPO RICO competitive strategy. innovation, the reinvention of the pursues a culture of absolute quality Presently, it owns two production traditional preservation methods, so as to posses the most prestigious plants: the meat processing plant, with natural, healthy and ready to certifications, such as IFS, BRC, located in Albolote (Granada) since eat products. FDA, ISO 9001, and presently 1986, and the prepared foods owning the sectors most plant, located in Santa Fe CAMPO RICOS´ success is due to technologically advanced plant in (Granada), which produces since the service and distribution Europe. 2005 the company´s line of bread departments pursuit of excellence and wrap based products. in its offer of traditional, fresh, CÁRNICAS ZURITA, strategic Since its creation, the company has quality products, ready to eat and innovations been characterized by its energetic, which fit the new social tendencies creative and innovative character. to improve one´s standard of living, CÁRNICAS ZURITA The creators of the product known meaning people with little time for INDUSTRIES, PLC is a family run as Rosca, have been pioneers in cooking but demand high quality business founded in 1970, in which the development of bread and and healthy foods without sacrificing we find today three generations wrap based elaborated dishes, in flavours and favoured traditional working together, with the main which they lead the market. dishes. objective being the consolidation of CÁRNICAS ZURITA Industries has its business project and at the same also developed an important The products main preservation time continue with the steady presence in the international feature is with no doubt its growth the company has market, in such countries as preformed plastic trays, with a 5 experimented over the last few Germany, Denmark, Italy, Belgium, month shelf life, with ready to eat years, placing them in a privileged France, England and products, vegetables, free of position within the pre-cooked Holland.CAPARRÓS GROUP a artificial colourings and preservatives dishes sector at the National and carousel of natural flavours and which pass through a International Levels. CÁRNICAS sterilisation process. Their natural ZURITA offers the client In 2006, the CAPARRÓS GROUP roasted pepper is with no question innovative culinary solutions, easy expands its initial project offering the most sought after product. to prepare, healthy having high the consumer new agrifood fifth quality, and under the scope of a range gourmet products under the At the present time CAMPO RICO great brand you can trust. A very brand named “Home-Made exports to France, United States, important year for this company preserves -La Gergaleña”. Result of Mexico, Italy, Germany, Holland was 1995, being the time where a a meticulous investigation process and Switzerland continuously and new strategy was adopted: a and the desire of presenting to the sporadically to other clear bet towards an outstanding, public with products of Almería

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ANDALUSIAN FLAVOUR 27 Flavours

(Andalusia) crafted phrase: “A good prod- traditionally, which during uct is a company’s best the last stage of the ambassador”. elaboration process only The MATA Family automatic packaging, understood this concept sterilization and labelling a long time ago, always machines are utilized. meditating on the The company´s ephemeral but philosophy is based on unforgettable pleasure quality, traditionally crafted provided by Habas foods and the use of natural MATA, while closely products to produce them, overseeing the whole without artificial colourings process to maintain its and preservatives, like quality and efficiency. good old home Because of their exquisite cooking. and delicious taste, Habas Fritas Baby is We also find as part of the unique and unequalled, new project, high quality becoming a point of vegetables grown on the reference for the skilled CAPARRÓS Nature Farms gourmet. –which are located in an excellent area with perfect Despensa la Nuestra: Traditional home cooking climate conditions-, and the knowledge brought to the kitchen by Antonio Gázquez and his team. Applying his Envasados Lola, PLC is a company founded in 1996 most refined kitchen techniques to give each “La and solely made up of women workers. Its products are Gergaleña” product its particular and perfectly cooked sold under the brand “DESPENSA LA NUESTRA” and point. are defined by being pre-cooked dishes (ready to heat and serve) of the highest quality, completely elaborated From the traditional vegetable coal roasting fires, which and crafted in the traditional ways, with raw materials provide the peppers, pepper´s trilogy and salads with from the fields of Córdoba and Mediterranean Cuisine the unmistakable flavours of grandmas´ homemade recipes, rescuing in this manner the culinary traditions of cooking, to the most sophisticated atmospheric vapour Andalusia. cooking system which gives the sauces (tomato, mousse, cream and “fritada” –mixed veggies-) a spectacular The products of Despensa, la Nuestra can be found in carousel of natural flavours. Lastly, traditional oven several countries such as, Germany, Austria, France, roasting methods are also used, where the freshly Switzerland, Holland, United States, Belgium and picked eggplants are slowly roasted to bring out that England. special aroma and taste. The raw materials used are of premium quality in which extra virgin olive oil is the most highly prized and MATA Products, fifth range pioneers indispensable ingredient. Following the strict health and hygiene guidelines, all products are manipulated by The origins of MATA Products dates back to the year hand, without the addition of any additives, preservatives 1897, offering more than a century of quality and or colourings. Once cooked, they are packaged in glass performance. It was around 1932 when the acclaimed jars and subject to a thermal treatment (the traditional Habas Fritas (fried broad beans) of the MATA Company “Baño María” treatment) which system guarantees a shelf hit the market for the first time, becoming the first life of several years without refrigeration just as prepared dish created in Spain which with time became home-made preserves. The result is a range of the absolute number one, essential on the menus of the products ready to heat and eat, elaborated with best restaurants and specialized food shops and traditional recipes and conserving the same attributes in delicatessens. respect to health and quality of those meals prepared at The Baby Habas Fritas is a variety developed throughout home. the years, grown on their lands and harvested with great care, have managed to set the delicatessen guidelines ALSUR, the best harvest of Europe in Spain. A slogan which could be summed up in one Vegetable Products ALSUR are synonymous to quality

28 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 29 30 ANDALUSIAN FLAVOUR Flavours

thanks to the company´s firm consumer demands, of which products exists in any form, from business objective: seed, cultivate, stands out their meat elaborated the smallest flask to largest harvest and package the majority of recipes. The company is foodservice containers. its production in its local installa- characterized by their security tions. All of this due to the great cli- measures to ensure quality and YBARRA: Just like home made mate conditions and fertile traceability of all their commercial grounds found in the heart of products. COVAP has at its In keeping with the latest consumer Andalusia: Antequera. ALSUR offers disposal the most advanced habits, where the oven is becoming the best harvest of southern technology in product processing the star of the kitchen, YBARRA Europe. and production. presents four recipes that turn cooking into something easy and ALSUR produces beans, broad Pre-cooked meals convenient, where all you have to beans, garlic stems-sprouts, do is put the tray into the oven asparagus, cauliflower, leeks, celery, With the goal of responding to new preheated at 200º for just 10 “piquillo” peppers… an endless list market trends and client and minutes. YBARRA offers an original of vegetables, the main products consumer demand, COVAP gourmet recipe, where the which evolve the healthy and continues to advance in its blending of its ingredients and their balanced Mediterranean diet. expansion project with the creation sophisticated preparation make and launch of the pre-cooked meal their dishes an easy and quick way Aware of the acceptance of its units: COVAP COCINA to enjoy meals with a home-made products, ALSUR faces the modern MAESTRA. This centre of taste. challenges of the 21st Century with gastronomic production intends to its technologically advanced diversify and use productive Also, the selection of all the installations. The quality of the raw synergies, with traceability as the ingredients and careful their material in conjunction with the cornerstone of their business preparation has made it possible for packaging process creates a high philosophy. Ybarra to offer the consumer grade of consumer satisfaction and crunchy, flavourful baguettes that has become a household brand in COVAP COCINA MAESTRA is a are ready in just 10 minutes. homes worldwide. production centre that uses the YBARRA emerged in the Andalusia COVAP: Quality and technology latest technology to guarantee food business scene in 1842 with the safety and is able to satisfy the idea of commercializing family The Cooperative Association increasing demand of 4th and 5th products. With a tradition of Valle de los Pedroches of range foods in quality, volume and exporting that goes back to their Andalusia, is formed in 1959 and flexibility with great inception, YBARRA currently presently has more than 15,000 versatility. exports its products to five partners from Valle de los continents, comprising 72 countries. Pedroches (Córdoba), Valle de la ÁNGEL CAMACHO: Personality Serena (Badajoz), Valle de la Alcudia and tradition HERBA: a BRILLANT idea... (Ciudad Real) and the province of Huelva. Its turnover in 2007 was of In 1897 the CAMACHO family HERBA’s commitment to quality 268 million Euros. started a family tradition in olive oil starts with its own rice fields. It has a milk processing plant, production. Since then, the family There, every day, teams of involved in the pork business has turned into a agricultural engineers, biologists and industry, with bovine and lamb prestigious conglomerate rice cultivation experts investigate homologation centres, meat recognized worldwide, with and supervise the growth and processing plant and marketing all sales in over 80 countries. development of the current and of its products under the brand Fragata is a brand of the company new varieties, always looking for COVAP: milk, cheese, Iberian with its own unique personality and the best quality and . cured jams and sausages, veal and perception of quality, tradition and The result of this continuous search lamb. reliability. This is the flagship brand and perfectionism is used for a full series of specialty especially evident in large grain A new Prepared Meals plant foods. The different range of Indica rice varieties that were recently opened, adapting to new

ANDALUSIAN FLAVOUR 31 revolutionary, first, because it was the first time that these varieties of large rice were able to be produced in Europe and, second, because the rice enjoyed extraordinary acceptance within the counties of the European Community.

Vessels of Brilliance

Quick: 1 minute in the microwave, fastest on the market. Convenient and easy: convenient to serve, no refrigeration required, lasts 1 year. For children and family: rice is one of the most widely accepted products, useable by practically any consumer. Pure: for a quick and nutritionally balanced garnish. Quality: Herba vacuum seal technology maintains the natural texture of the ingredients to attain a quality never before achieved in rice.

J. GARCÍA CARRIÓN: the best of the Mediterranean diet

J. GARCÍA CARRIÓN (JGC) is the leader in wines and juices on the Spanish food market, available in 10 d’Origine.

Premium materials are skilfully selected in order to choose the best garden vegetables and greens to prepare the homiest and most delicious meals of the most acclaimed Mediterranean kitchen.

JGC, under the Don Simón brand, chooses the best garden vegetables and greens, to prepare the homiest and most delicious meals of the acclaimed Mediterranean kitchen, with a rigorous preparation process for its natural creams. A product ready to serve that is kept refrigerated in order to preserve all its flavour and nutritional value.

JGC has chosen the ingredients most used in your homes: Courgette, Greens, Carrots and Vichyssoise, to make it easier to feed your whole family and provide vitamin-rich meals for the children.

In addition to the natural creams, Don Simón offers a wide variety of ready-to-serve products, such as authentic natural broths with Jabugo ham in three varieties: Chicken, Stew and Vegetables, offering a unique and exclusive flavor experience. You can have it by itself or with noodles or toast…You can also use it in the preparation of your favorite dishes, stews, rices, etc.

The Don Simón gazpacho combines all the goodness of the Mediterranean diet in a single product, prepared with the best fresh vegetables cultivated in our exceptional Andalusian land and extra virgin olive oil. Low in calories. A healthy 100% natural food that saves you time and money when preparing that first dish.

32 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 33 Fast good COVAP www.covap.es

FRIED PRIME BABY PORK TOP LOIN WITH BROAD BEANS SAUCE AND In olive oil. Broad beans, VEGETABLES salt and citric acid. Old-Fashion stew recipe, Extra-high quality. meats slowly cooked garnished with vegetables.

IBERIAN PORK CHEEK STEW Juicy meat with high gelatine content. Prepared with sweated vegetables, lightly spiced.

MATA FRIED TOMATO SAUCE Grandmother´s old -fashion recipe. IBERIAN PORK LOIN Tomatoes are seeded and PRESERVED IN LARD skinned fried with olive oil, Traditional pork loin recipe salt, sugar and spices. prepared in a clay pot, select Ready to use with your pieces fried over a low flame favourite dishes such as in extra virgin olive oil and eggs, rice, fish, meat and preserved in lard. all sorts of stews. www.productosmata.com

IBERIAN“PLUMA” PORK BELLY PRESERVED IN LARD Same clay pot recipe as before, but this piece holds a higher fat content, attaining a more fibrous and delicious CAMPO RICO texture. www.huertacamporico.com

ROASTED PEPPERS ESCALIVADA ROASTED WHOLE RED ROASTED RED AND SLICED IN STRIPS (Grilled Onion, Pepper and AND GREEN PEPPERS GREEN PEPPERS SLICED eggplant). IN STRIPS

34 ANDALUSIAN FLAVOUR Flavours our selection

ROASTED EGGPLANT PEPPER COULIS GERGALEÑA SALAD “FRITADA” GERGALEÑA Artisanal oven Coal roasted peppers. With Coal roasted tomatoes and Fried onion, courgette, pepper, roasted eggplant. Excellent as an Extra Virgin Olive Oil “Castillo peppers. With finely chopped olive oil, sugar and salt. Ideal as an appetizer, salads, de Tabernas”. Great as base onion. Great for appetizers, appetizer, stuffing, garnishing, etc. garnishing, etc. Preservative and (lining) for dishes such as fish, starters, salads and garnishing. Preservative and additive free. additive free. meats and as an appetizer. LA GERGALEÑA www.lagergalena.com

TOMATO MOUSSE COAL ROASTED PEPPERS FRIED TOMATO SAUCE PEPPER´S TRILOGY With Extra Virgin Olive Oil. Ideal as an appetizer, salads, Special base sauce for pasta, Coal roasted peppers. Great as base (lining) for dishes garnishing, rice and stews in fish, meats, eggs, etc. Ideal as an appetizer, such as fish, meats and as an general. salads, garnishing, etc. appetizer. ÁNGEL CAMACHO www.acamacho.com

CHINESE SALAD TROPICAL SALAD THAI SALAD 13 servings, convenient 13 servings, convenient 14 servings, convenient packaging. No cuts, no packaging. No cuts, no packaging. No cuts, no breakage. breakage. breakage. Ingredients: Bean sprouts , Ingredients: water, sweet Ingredients: water, baby corn, water, white cabbage, baby corn kernels, celery, bean sprouts, bamboo, black corn, bamboo, black fungus , pineapple, black fungus, fungus, carrot, red pepper, carrot, red pepper, sugar, salt, carrot, red pepper, sugar, sugar, spirit vinegar, salt, aroma. (Contains wheat and spirit vinegar, salt, aroma. aroma. celery).

ANDALUSIAN FLAVOUR 35 Fast good ALSUR www.alsurvegetales.com

CARDOONS IN ARTICHOKES “A LA WHITE ALMOND MONTILLANA” SAUCE This dish is exquisite served as This product, result of a it is, however it allows to be fine elaboration process, served as garnish or lining with is ready to heat and eat. shrimp and diced cured It is also quite good “Serrano” ham. served with clams.

PIQUILLO PEPPERS SALAD Ingredients: piquillo peppers, onion, sugar, vinegar, salt and acidifier, citric acid.

ANDALUSIAN “AJO BLANCO” - WHITE GAZPACHO ALMOND GAZPACHO One of the most symbolic Quintessential Mediterranean products of the Andalusian beverage, nutritious and cuisine. Artisanal preparation refreshing. Garnish with diced www.envasadoslola.com DESPENSA LA NUESTRA and following the traditional apple or grapes. recipe. Great during the summer. WILD GREEN ASPARAGUS SLICED AND FRIED IN OLIVE OIL Ingredients: green asparagus, olive oil, salt and acidifier, citric acid.

CORDOBAN CORDOBAN SALMOREJO ORGANIC TOMATO RATATOUILLE One of the most popular dishes of SAUCE All the ingredients are from the Cordovan cuisine. It allows serving Organic tomato sauce is a fields of Córdoba, immediately as a cold soup as well as side dish. Mediterranean product, cooked right after being completely natural and FRIED BABY BROAD harvested. Exquisite as a first cooked over low flame. BEANS – first quality course dish being able to be Ingredients: broad beans, olive oil, served also as a side dish. salt and acidifier, citric acid.

36 ANDALUSIAN FLAVOUR our selection

HAM AND CHEESE CURED IBERIAN HAM KEBAB PEPITO WRAP CHAPATINA ROSCA Pita bread filled with Pack of two wraps filled with Pack of two crispy Chapata A crispy sandwich chicken and yogurt sauce. pork loin, bacon and cheese slices (thick crusted rustic deliciously filled. Ready in 3 minutes. spread. style bread) filled with an exquisite sauce topped off with sliced ham and cheese. ZURITA

COUNTRY WRAP CURED HAM “SERRANO” PORK LOIN, BACON New flavour, pork loin, AND EMMENTHAL CHEESE AND ROQUEFORT (BLUE mushrooms, ham and cream ROSCA CHEESE) ROSCA sauce. Ready in 7 minutes. A crispy sandwich deliciously A crispy sandwich www.iczurita.es filled with the ingredients deliciously filled with the mentioned. three ingredients.

NEW! PORK LOIN AND CHEESE CHICKEN, BACON AND CURED HAM “SERRANO” CHICKEN, BACON AND ROSCA WITH SAUCE EMMENTHAL CHEESE ROSCA AND CHEESE MINI-ROSCA CHEESE MINI-ROSCA Pork loin and cheese rosca (ring-shaped A crispy sandwich A crispy sandwich A crispy sandwich deliciously bread loaf) with the incentive of further deliciously filled with the three deliciously filled, one or two filled with the three ingredients. enriching its juiciness, once the rosca is ingredients. servings. baked, by adding the barbecue sauce and fried onion, which come in separate pouches to preserve all of their aroma and flavour.

ANDALUSIAN FLAVOUR 37 Fast good

IBERIAN BAGUETTE LOIN BAGUETTE Ready in 8-10 minutes. Heat in AND CHEESE WITH RED oven at 200ºC. Parma ham, PEPPERS sausage, bacon, salami and cheese. Ready in 8-10 minutes. Heat in CREAM OF COURGETTE oven at 200ºC. Microwaveable. Low in calories. Ready in 2 minutes.

AU GRATIN AU GRATIN Eggplant and tomato. With potato, Mushroom and bacon. With base of potato, béchamel and cheese base. 10 minutes in béchamel white sauce and cheese. 10 minutes in STEW WITH JABUGO the oven. Ready in 10 minutes. the oven. Ready in 10 minutes. HAM Ready to serve. Low in fat. J. GARCÍA CARRIÓN www.donsimon.com

AU GRATIN AU GRATIN With shrimp and spinach. With York ham and cheese. With potato VEGETABLE BROTH WITH potato, béchamel and cheese base. and béchamel base. 10 minutes in JABUGO HAM Ready after 10 minutes in the oven. the oven. Ready to serve. Delicious, delicious…

BACON BAGUETTE, YORK HAM AND CHEESE WITH OREGANO BREAD Ready in 8-10 minutes. Heat in oven at 200ºC.

YBARRA

GAZPACHO ANDALUZ GAZPACHO TRADICIONAL Low in calories. 100% natural. Contains 1.5 l. of fresh www.ybarra.es Serve cold. vegetables. Natural, just like home-made.

38 ANDALUSIAN38 FLAVOURANDALUSIAN FLAVOUR our selection

ROUND RICE BASMATI RICE One minute. Suitable for vegetarians. For Microwaves. Ready in one minute. Traditional flavour. Suitable for vegetarians. CREME OF CARROT Low in calories. Keep refrigerated. 100% natural. Microwaveable.

WHOLE GRAIN RICE LONG GRAIN Ready in one minute. Ideal as garnish. Ready rice. Ready to eat. One minute

CREME OF VEGETABLE Low in calories. Shake, remove top and place in microwave.

LONG GRAIN & WILD WHOLE GRAIN BROWN RICE-FINE HERBS RIC E One minute. Ready to serve. Fully cooked rice. One minute. HERBA

FISH AND SEAFOOD BROTH Fish, seafood, onion, carrot and www.herba.es leeks. Low in fat. BASMATI RICE Ready to serve. One minute.

PAELLA Rice express. Microwave 2 minutes.

PENNE CARBONARA No colourings or artificial flavours. Ready in two minutes. CHICKEN BROTH WITH JABUGO HAM TOMATO AND With natural vegetables. Ready to MOZZARELLA SPIRALS serve. Low in fat. Heat on low fire Express. Ready in two minutes, or microwave. Delicious. ANDALUSIAN FLAVOUR 39 León One understands the increase in these salads occupy more space than types of foods is mainly due to the vegetables and fruit. It has become an limited amount of time we have element that goes beyond fast food available in our modern lifestyles. establishments or the catering Schedules are so tight that we find business, and has transformed itself little time for everyday chores, and the into an item typically found in any traditional, home cooked meals hardly shopping basket. have room on these agendas. Some of the most popular fifth range foods are It is important to highlight that dried fruits; pre-cooked vegetable production techniques have stews; vegetable stir-fry based on progressed notably in respect to Chinese culinary recipes (woks), Hindu product performance. We see many or Arabic; vegetable chips as a snack; cooks working for these types of battered vegetables; individual rice or companies, who share their pasta dishes; microwavable meat hors knowledge with research laboratories d´oeuvres ready in two minutes and to further advance techniques in skewed vegetables. The market is pasteurization, thermal sealing, etc. quickly adapting to the new consumer Improvements have been made in

Ángel trends, which demand the least product quality, but we should not use possible time invested when preparing them exclusively in our kitchens as a meal. There are supermarkets in their main function is to complement Great Britain where pre- packaged not substitute.

Practical Data: Restaurant Aponiente

Address: c/ Puerto Escondido, 6 Rivera del Marisco, 11500 El Puerto de Santa María (Cádiz) Tel: +34 956 851 870 www.aponiente.com 40 ANDALUSIAN FLAVOUR

A poniente

42 ANDALUSIAN FLAVOUR BABY BEANS WITH EGG AND CURED IBERIAN HAM

• 1 Egg • 1 Jar of Baby Beans • Cured Iberian Ham • 3 garlic cloves

Preparation

• Place the egg inside the Roner (Bain Marie low constant temp. cooker) and cook at low temperature; this is the only step in the elaboration which could be different from preparing it at home. Therefore you may boil the egg the traditional way or cook it in them in the oven...

Recipe We open the jar of baby beans and lightly sautée them with garlic, followed by finely diced Cured Ham.

Plating-up

• We place the beans with the cured ham in the centre of the plate. Next, shaping it like a Donut, we hollow out the centre by pushing the beans towards the edge of the plate. In the empty space left, we will set the low temperature cooked egg. by Ángel León

ANDALUSIAN FLAVOUR 43 4 4 ANDALUSIAN FLAVOUR

Celia Jiménez, a source of pride for Andalusian cuisine Earlier this year, from January 29th to February 3rd, I had the honour of participating in the Signature Cuisine Workshops organized by Celia at the Lago de Marbella Restaurant. Throughout the conference I was able to gain a deeper insight into this excellent cook; the greetings I received was wonderful and the exchange of ideas was a very enriching experience. Celia´s serious, high quality cuisine and very refined techniques demand perfection from her team, but she also has a very high understanding of the importance of maintaining a unified group, which makes her one of the top Chefs in Andalusia.

Presently, she has left Marbella and returned to her hometown, Córdoba, at the hands of Bodegas Campos. We as Andalusians, sooner or later tend to return to our origins, our land, and many do, as was Celia´s case and my own. She is a remarkable person and a source of pride for the Andalusian cuisine.

ANDALUSIAN FLAVOUR 45 4 6 ANDALUSIAN FLAVOUR Celia Jiménez a woman with a star Smells

Celia Jiménez is a down-to-earth woman, a bit shy and above all fortunate, not all of us can define ourselves in such absolute terms: “I am a person who truly does what she loves, I have been lucky to be able to accomplish my life’s dream, becoming a cook”. In the world of high-end cuisine, dominated by names with a clear masculine accent, Celia stands out for her character and talent, but most of all for the implacable weapon which makes her immune to any defensive stance: sincerity.

The Beginning comfortable, serving a creative cooking line, contemporary and modern in style, whatever you I began my career in the catering industry working for would like to name it. In 2005 the Star prize is won, this Bodegas Campos at quite a young age, somewhat by meant the team’s ultimate reward in recognition for all chance. While studying, I worked on weekends to make its years of hard work. a little extra money to help with expenses, and although I always enjoyed cooking, never did I envision it as a When we received the Michelin Star I did not know career, it was more like a hobby. how to react, we had never expected it. As time passed I finally did become quite happy to have obtained the Based on my first experiences in the catering field, very honour, but at the precise moment all I could think hard work to which I did not mind dedicating my time, I about was looming ahead. Suddenly our patrons were made the decision to begin my culinary studies. There coming with very different expectations, very high ones, was no culinary school in Córdoba, which is why in the they wanted to be constantly amazed at every turn, it year 2000 I moved to Málaga (Andalusia) to begin my was a crazy year, tremendous hard work: people from formal training at the “Cónsula” (it had been mentioned all over Andalusia came to eat at our restaurant, seeing to me as one of the best schools available). people from all over the world with “the guide” under their arm... Little by little, as time passed, things began to When I completed my studies, I received an offer in return to its normal pace. This whole experience lead Marbella and decided to stay for a few years, never me to mature professionally; sometimes I feel that if I thinking that it would be so many; at the end spending have received the award at the present time I would ten years of my life there. I admit that I have always have been much more capable of its enjoyment in a yearned to return to Córdoba, even though I knew it different way. had to be to a job which I really wanted to develop, since Córdoba, compared to Malaga is somewhat A new adventure behind in reference to gastronomy. I was quite comfortable in Marbella until up towards the Michelín Star end of last year, during a visit to Córdoba, Javier, of Bodegas Campos, spoke to me about a new project he I have spent ten years on the coast, the last six at the “El had in mind. Lago” Restaurant (since 2004 as Head Chef). In 2005 the restaurant was awarded a Michelin Star, which I am In 2005, Bodegas Campos builds its Production Logistics very proud of (acknowledging it was not just my doing, Centre and a culinary department; in other words, a but a group effort). research centre, and they are looking for someone to lead the team. Determined to make a decisive move in “El Lago” opens its doors in the year 2000 and joining my professional career I made the decision to return to them in 2002. When we were awarded the star I had Córdoba. been part of the team for some time then, a team which has believed in this project from its conception; also, at a Up to that moment, I had been in charge of a kitchen time when Marbella had lost its quality gastronomy, we working the burner’s every day. This new occupation is decided to develop a different kind of restaurant, where much more relaxing, without the added stress of service would be informal, and where people could feel customer service and the long hours this means. I found

ANDALUSIAN FLAVOUR 47 Smells

it very interesting; they also asked is that my contribution can be Women at the top for my collaboration with the beneficial to the school based on Catering and Restaurant School. I my personal experience. Recently I At this time, there are few women had never been in the educational joined the staff and slowly but working due to the difficulty of field at a culinary school before. surely I am developing a taste for it. balancing work with family life. And to be honest, thinking of The students are quite happy and I Restaurant and Hospitality business Córdoba´s future, I felt the look forward to turning the has always been hard, working on necessity of forming part of this Cordovan Hospitality and weekends, at night... only a small project. Restaurant School into a culinary number of women opted to point of reference-as was the case become a cook or banquet hall I+D+C with “Cónsula” at its time, which waiting staff. When I am asked, I continues to this day-and bet for a state that things are changing, Scientific terminology is finding its high quality cuisine for this city. because when I was in school there way into the kitchen. The kitchen were many more boys than girls, has always functioned on a Andalusia but at the school where I teach I trial-and-error basis, and from a see that the number of men and research and development centre, I think Andalusia is in a very women is starting to balance out. our intention is that all the important position at the culinary processes followed in food level; many up-and-coming cooks Sincerity elaboration are not trials and are working towards a new errors; in other words, every step Andalusian cuisine, as was the case What I have always wanted to which you are taking follows certain with the Basque Country or transmit with my cooking is guidelines. overlooking at the recent sincerity. Sincerity in our actions, past. the product, and the way we work. We intend, on the one hand, to I think we had (I am speaking about document all work performed and, Even though Andalusia is enjoying a “El Lago” Restaurant, since I have on the other, our research. Our good moment, it still has a way to only been at Bodegas Campos two plans are to collaborate with the go, mainly due to the fact that not months) a confusing period where University of Córdoba, with whom all the provinces find themselves at dishes became over-elaborated, we already have several projects the same level. There are many when dish decoration was more based on Cordovan cuisine and young people who are doing quite important than the product or the also with COVAP (focusing on their well, such as Dani García, dish concept itself. It was a stage we meat products). This is the line of Andalusian professional, considered all went through. work we are developing at our today one of our best research centre. up-and-coming cooks. The main characteristic of the cuisine we have created is its Training Little by little, Andalusia will find its simplicity, with many Andalusian rightful position. Andalusian cuisine traditions and with the highest What has made Córdoba fall is very rich in its menus, with an quality in the products used for behind on the culinary scene with ample collection of recipes and elaboration, so when the patron is respect to Málaga or other products of extraordinary quality. in front of the dish he can actually Andalusian provinces, has been the Furthermore, with the new culinary know what he is eating. We have lack of existing schools where techniques, and with formal opted to make the cooking process people can receive formal training. training, Andalusian cuisine will soon quicker, also because the client Being trained solely in a kitchen is occupy a top position at the demands this service, and always no longer enough for me. Córdoba National level. working with local products. needs formal training and my belief

48 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 49 This is the line we would like to follow: a well the people who dined this evening at the restaurant ate elaborated cuisine, with the best technique possible, well, enjoyed the moment, and left completely satisfied. using our local products and where there will be no doubts, a dish in which the client always knows what he Aspirations has before him. Since I just recently joined the Bodegas Campos, I hope The Greatest Satisfaction to meet the objectives which are expected of me; to carry out all the projects which have brought me to this I do not believe that the greatest satisfaction for a Chef is company once again. the recognition or the awards. Your greatest satisfaction comes when you return home after a hard day’s work On the other hand, I hope to be able to convey my when you know that your patrons have enjoyed their ideas at the catering school, to be able to renovate and meals, the service has gone without incident, and no improve this great culinary contribution and make a dishes have been returned. connection with all the young cooks that work in Córdoba. We are creating a space, not only for young It is not only the fact of being sometimes difficult to cooks, but also for bringing together the general public accept criticism, but that I am the type of person who and the professionals in the sector. I would like to be puts herself in the patron’s position and this philosophy able to lead that happening and be the liaison. is what I wish to transmit to those I work with: think about what you would like to find if you came to dine to Inspiration this restaurant, how you would like to be treated, how would you like the dish presented, and what would you Inspiration comes while working. Practice on the spot is like to eat... the only way to learn. You start to work and you begin to acquire knowledge and a time comes when things The greatest satisfaction is to end the day knowing that appear with much more ease.

50 ANDALUSIAN FLAVOUR Practical Data: Bodegas Campos Restaurant Address: c/ Lineros, 32, 14002 Córdoba Tel: +34 957 49 75 00 www.bodegascampos.com

ANDALUSIAN FLAVOUR 51 Routes

Écija is known as the city of the sun or as the frying pan of Andalusia, due precisely to the hot summers it endures, which exceeds 40º Celsius (104º Fahrenheit), where popular culture assures us that it is possible to fry an egg out in the sun. True or not, in Écija one cannot deny as fact the old saying which states: “those who venture to Andalusia/may they sleep the days and walk the nights”. On the other hand, any time of the year is perfect to roam the streets and discover its monuments, where we find its Churches with their famous towers; eleven towers the traveller discerns in the distance welcoming one to the city with their splendour and history. barroque Écija The city of the sun

52 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 53 54 ANDALUSIAN FLAVOUR Routes

The 18th Century is considered “Écija´s Golden Age” for its In turn, the original tower of the Church of Santa Ana fertile soils as well as for the perfect balance between belongs to the 18th Century Baroque period, very the various Noble families which inhabited the area and ornamental with glazed tiles and carved bricks. The the cultural might of the Clergy. It is a glorious epoch of church is designed with one nave containing exquisitely growth with the construction of buildings and churches crafted pulpits and a dome built in the 17th Century. closely tied to the concentration of property by the The “Hermandad de la Yedra” (Fraternity of the Ivy) was Clergy and Aristocracy – in fact, during this period forty established here and the image of the Christ belongs to Noble Titles were registered in the city, thirteen of them the Juan Martínez Montañes Studio (18th Century). considered the “Distinguished of Spain” -. Ecija´s Historic Quarters is one of the best preserved On the apse of the Church of Victoria we find the architectural legacies found in Andalusia and, probably original manufacture of the Chapel of St. Francisco de within the entire Iberian Peninsula: palaces, churches Paula, founder of the Order of the Minims, along with (with the towers which have made the city famous), the resting place for the Marquises of Peñaflor. This monasteries and convents, public buildings and luxurious tower of unique design is linked directly to the “Victoria homes, along with its personal estate (chattels) collection de Estepa” tower (18th Century). The portals are carved and the vast document archives, constitute an out in marble belonging to the Baroque style of the 18th exceptional historical heritage. Century. The church interior is of simple architecture in a Greek The City of Towers cross layout belonging to the 20th Century. Of the altar pieces we highlight as most important, one coming from If there is a famous place in Andalusia for its towers with the 17th century, presided by the “Virgen de la Victoria” no doubt that city is Écija, also known as the City of and the Most Holy “Cristo de Confalón”. Towers. The reason behind the cities` amount of towers dates back to a wonderful legend. They say that The Church tower of “Nuestra Señora Del Carmen” is Écija was a beautiful and ambitious woman which designed in the Baroque style of the 17th Century and a desired it all and to feel she could reach the Sun. To portal with large tapered columns was added in the 18th obtain her desires she made an agreement with the Century. The “Royal Fraternity of the Santo Entierro” devil, who built twelve towers in exchange for her soul. resides here. The 15th Century image of the “Cristo But as the twelfth tower rose, God sent a lightning bolt Yacente” (Laying Christ) is displayed in a large decorated and destroyed it, dissolving the woman´s covetous pact. glass urn finished in silver and tortoiseshell (18th Curiously, and this is an historical fact, a lightning bolt Century). destroyed the tower of Santa Barbara in the year 1892. All the towers are in the Baroque style and point out the The towers known as the “Twins”, together with the location of each church. Santa María stands out with its main portal, are the only architectural remnants left of bell tower which closely resembles the Giralda of the old Convent of the “Concepción”. Seville. It is sheltered under a very high arch, producing an amazing effect, giving rise to one of the most original The “San Gil” Church tower offers a well balanced displays of Andalusian Baroque in the 18th Century. architecture and decorative content, with finely crafted The Church of Santiago has been declared a National stonework, carved brick and glazed tiles. A. Matías Monument with a state standard of “Point of Cultural Figueroa and A. Caballero designed and constructed this Interest”. It is considered the most interesting famous tower which is considered the most elegant ecclesiastical representation of Ástigi (old name of Écija) example of the Baroque style found in Écija. Historical Landmarks, being one of the exceptionally The master builders Lucas de Bazán and Antonio elegant churches found in Andalusia as part of the Corrales constructed during the first half of the 18th Gothic-mudéjar style of the 15th Century. Century the tower of San Juan, the most symbolic one, full of colour and unique accents, extravagantly

ANDALUSIAN FLAVOUR 55 Routes

decorated with glazed tiles, pinnacles, undulated forms interior, as well as the main 15th Century Gothic style and crowned by an angel shaped wind vane holding the portal of the church. Order of Malta banner as it overlooks the impressive skyline shaped by the towers of Écija. The main altarpiece is considered one of the best representations of Écija´s 17th Century Baroque. The The “Main Santa Cruz Church” at one time housed the “miradors” (balconies) of San Francisco are the most main Mosque of Écija, later becoming a church of picturesque in the “Plaza de España”, of which the gothic-mudéjar architecture. The tower belongs to the architecture reminds us of similar Castilian constructions. Renaissance period, whose completion is attributed to Hernán Ruíz II, and where we observe similar Crossroad paths architectural details also found on the Giralda of Seville. Crowning its top, we find an angel shaped wind vane The city, an important crossroads path point, achieved th holding the “Cruz de Cristo” (True Cross). its splendour, as we have pointed out, during the 18 Century. And a good example is the Benamejí Palace – historical-artistic monument – built of brick, of which As you enter the Church of San Francisco one is stands out its portal-altarpiece with the balcony of the marvelled by the wide “compass” (curved form), which “Aparición” (Apparition), from which important starts with two semi-circular arches supported by a personalities would appear. Until 1995 it was the Military granite roman shaft. The small chapels enrich the Command headquarters and today it houses the Routes

Historical Museum. We can find in its interior significant (Sacred Art), located in the “Parroquia Mayor de la Santa Roman pieces collected in the excavations which were Cruz” (Church of the Saintly Cross), which houses carried out during many years in the “Plaza de España”, several interesting relics (a piece of the cross and shroud where in past times a temple dedicated to Helios remnants belonging to St. Peter), religious paintings, existed. chasubles made with Manila shawls, an archangel depicting Saint Rafael and an impressive ivory sculpture The Amazon Warrior of Christ circa 17th Century.

Between its pieces we highlight the sculpture of the The titles and honours of Écija Amazon (only four remain intact: New York, Berlin, Rome and Écija) and splendid mosaics such as the In 1402 Écija was reinstated with the title of “city”. Many “Triunfo de Baco” (Baco´s Triumph). Another Royal favours followed: Charles V added the title of magnificent palace is the Peñaflor building, which “Very Loyal” to the existing “Very Noble” already held preserves some interesting paintings on its façade and is by the city of Écija. Philip V awards the city the popularly known as «la casa del balcón largo» (the house appointment of “Constant, loyal and faithful” in 1710. of the long balcony), due to its 59 meters in length. Also Spoiled by royalty, in 1880 Alfonso XII awards the city´s of interest are the palaces of “Garcilaso” and “La Palma”. town hall with the title of “Most Honourable”. Even Lastly, it is worth visiting the Convents and Monasteries, during the 20th Century, Écija receives in 1996 a well such as the “Teresas”. Also the museum of “Arte Sacro” deserved honour: “Historical-artistic Landmark”. 58 ANDALUSIAN FLAVOUR Ideas Cárdenas Livestock Raising s n o i p m a h c

We f are welcomed by a road lined by luxuriant trees. A

southern spread which lives and breathes horses in its o purest form, with a capital H... The estate lies serene,

several horses move calmly with elegance and poise through a nearby meadow. A one-hundred and

seventy-three acre ranch, in Écija (Seville); a perfectly y managed environment where one can learn the t history of old glories or the present equestrian

champions. We are greeted by our host Miguel Ángel s Cárdenas, a true gentleman who, after an hour plus interview, I find cordial, receptive, and sensitive, with a passionate personality which shines through with a every word, as he relates his many anecdotes. He is candid, in no rush -he does not once look at his n watch- even though he is quite a busy man. An enthusiast and an expert on Spanish full breed horses, whose goal has never been to follow the path already y trod, but to forge his own way in the creation of the only horse stock-breeding ranch in the Spanish Equestrian History and have its stallions win the d

Championship of Spain nine times and its mares five times. a

ANDALUSIAN FLAVOUR 59 Ideas

It was during the 1940´s, when was able to convince them into opinions based on what I had Miguel Ángel de Cárdenas selling him one, Bilbaíno III. This learned from my father, and by Llavanera, father of the present was a beautiful, genetically observing the mares and the owner of the Cárdenas lineage, impressive horse, which ended up stallions”. began the difficult and noble task of being a great “raceador” stallion raising a horse stock-breeding endowing the colts with beauty and After his father’s death, Cárdenas ranch which with time would tremendous class, while our mares and his brother continued in a become an essential point of provided strength. He remained community property arrangement, reference for all Spanish the ranches´ sole stallion for but with the death of their mother, thoroughbred enthusiasts and fourteen years and towards the end they decided to divide the followers. Renowned crop farmer of his breeding years, my father, my thoroughbred breeding ranch. “I and daring stock-breeder, his brother and I selected two young understood the business better, my innovative efforts lead him to horses to continue as studs: Vasallo brother asked me to create two purchase magnificent mares and an II and Valido. The first one gave us lots which would be raffled exceptional horse: Soberbio, “the fantastic mares, while the good between us. At the end, I bought stallion with which it all began; most stallions came from Valido”. some mares from my brother´s lot of the mares which I have today which turned out to be excellent, come from this source”, sates Even though he studied law and changed my ranche´s brand and Miguel Ángel Cárdenas. began his professional career began a new path on my own”. exploring other avenues, Miguel And thus were bred a long line of An important turning point Ángel Cárdenas remained closely champions and magnificent occurred in the 50´s. “One day, as tied to the Equine world by taking specimens, amongst which is Fuego we headed towards Cádiz we saw advantage of any opportunity he XII who will participate in the 2008 two carriages pulled by some had to help his progenitor. “The Beijing Olympic Games in the outstanding horses, they were family business was always on my category of Dressage. Descarado II and Bilbaíno III, which mind, I was quite devoted to it belonged to Fernando de Terry, even at a young age, I always kept What makes a Cárdenas horse both of them raised by Roberto in touch with my father and brother stand out from the rest? Osborne. My brother and I to see how the breeding was going, pestered our dad to buy one of which stud were they paring up What separates Cárdenas them and after quite some time he with which mare, etc., and gave my Thoroughbred´s from the rest is

60 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 61 62 ANDALUSIAN FLAVOUR Ideas

how things are done, the workmanship, the special Africa and Arabia it suffered from poor nutrition and attention given to all their horses. Each livestock- excessive consanguinity. Europeans imported these breeding ranch has its distinct trademark. Those horses and in countries such as Spain, Poland, and proficient in the art can distinguish them perfectly. From France they were able to improve a breed known the very beginning, Cárdenas horses, from the time of for its beauty, with its concave facial outline, a breed Bilbaíno III, have characterized themselves for their recognized for its great resistance, but quite nervous exceptional beauty, very long swan-like necks, for their and not as noble as the Spanish. lively expression, being almost all are of dappled grey colour. I insisted that my father purchase Bilbaíno III as I The Spanish horse is also a very old breed, dating from had seen two of his offspring at the “Yeguada Militar” the time of Felipe II. Felipe II was a hard working king, (Military Stallion Ranch) observing that its movement very detail oriented and thought to unify the horses seemed to barely touch the ground. This was exactly which were found in Spain as a breed recalling those the horse we were looking for. Cárdenas horses are reproduced in the works of Roman painters, sculptors, part of a very distinct lineage, different from the rest, and and he did so. The Spanish horse descends from this as the years pass by they have maintained their beauty, epoch as do, probably, the Cárdenas. nobility and resilience. The Spanish horse is of extraordinary nobility, never The main reason why most of our horses are “tordos” kicks, a friend to humans, they will always approach you (dapple-grey) is because my father preferred them in this to be petted or even caress you, very intelligent, learn way. Today you see more “castaños” (chestnut-brown) very quickly before any others… having some also in the ranch, as long as they are of quality and maintain the thoroughbred traits typical of a Presently, with the operation and care of all of these Cárdenas: beauty, joyfulness, nobility and functionality. characteristics, the Spanish Full breed (PRE –Pura Raza All of this does not occur by chance. Many hours of Española) has positioned itself in the European elite of hard work and observation are behind our success. I am Dressage and my intention is to elevate them to the constantly observing. From the moment of the foal´s best in the world; being my desired objective. With birth, I listen closely to the “yegüero” (horse care-taker), Fuego XII I have achieved this, almost without thinking, who knows them all perfectly and we keep a concise since everything transpired so quickly, he is still a very list. I observe the foal daily, with a more thorough young horse with a long sporting career before him. I check-up every 15 days, constantly monitoring its did not raise him, but I already have his offspring and I evolution. Once the birthing process is over, I make a am hoping that one of them will take after his father. mental selection of certain studs and mares. Normally you do not make a mistake but, just in case, you must What is the relationship between a stockbreeder and follow up by observing closely those which have been his horse? chosen. The one with the best progression and which stands out from the rest is the young studs you set aside I cannot picture myself without my horses. I visit them for breeding and do not sell. Good observation consists daily and if I am away I phone everyday to be informed of: First you must observe that it is has a perfect shaped of how the mares are doing, if they give birth or if one is structure, the Spanish breed has a sub convex face, in heat I am immediately informed and decide which swan-like neck, a good short back and loin, well stud must it be paired up with. They are constantly rounded croup, high elevated movements and must present on my mind and in my heart. adequately walk, trot and gallop. Once all of this is decided we keep the chosen for engender our next Which is harder, to reach the top or to maintain generation of thoroughbreds. one´s position?

What makes the Spanish Full breed an exceptional It is quite difficult to get there and also to maintain one´s and unique horse? What traits must it posses? position, but both have great incentives. The ones whose objective is to reach being one of the best as There are various important breeds in the world: the much as those already established will find many Arabian horse, for example, is an ancient breed which obstacles along the way. There is a lot of competition, improved when brought to Europe. In Northern especially today. I have been in this business for many

ANDALUSIAN FLAVOUR 63 years, and I have not changed my philosophy. I simply choose the ones I think to be best. What has kept me going and sustained me has been and will always be the passion I feel for the Spanish breed horse.

In a champion, how much is due to the rider and how much to the horse?

It is always binominal. In Dressage you must never change riders. Without a good horse, it really does not matter how good the rider is and vice versa. It must be an equally In balanced relationship. the mid 40´s our stock-breeding ranch began For the last six years we have been working extremely hard branding with an iron designed by Miguel in preparation for the 2008 Beijing Olympics. It has not Cárdenas Llavanera, Miguel Ángel Cárdenas´ been a road strewn with roses; quite frankly, it has been father. difficult and costly, even though what, what truly matters is not the money involved. What I want to achieve is that the The design was the result of the unification of Spanish Full bred (PRE) reaches the Olympics obtaining an an ancient iron in the shape of an anchor with a honourable position, and if it is one of mine, so much the yoke, this last was an idea which he obtained better. from his father-in-law’s brand, composed of two juxtaposed yokes, which in this pattern What are your plans for the immediate future? represented the union of both families.

Presently, and by inheriting the family brand My immediate goal is that Fuego XII performs well at the from my younger brother, Pedro, adding myself Beijing 2008 Olympics and to continue in this line with him, afterwards the “C” of Cárdenas, to be able to as well as, his offspring. Fuego has about a six year dressage differentiate them. I have also registered under peak left; during these years we should be able to train one my name the old anchor brand which inspired of its offspring into a champion. They are still young, three my father, but was inherited by my uncle. years old, but next year we have to start breaking them in, When my uncle died leaving no heirs, I spoke measure their strength, health, and see how they react to with the whole family and none were opposed so much travelling. All are very important details which to rescuing the historical anchor iron brand. I must be addressed. think this is important to note, since there are quite a few people in and out of Spain who ask Is Andalusia the cradle of the world’s best horses? me about the letters which make up our marketing symbol. I must inform them all that Of course, the Spanish horse is Andalusian, it has always they are not letters, but the already been raised on Andalusian pastures, and this mentioned half anchor united with is its natural environment. But being the yoke and wrapped within such a beautiful and attractive my family’s initial, which I animal, it has nowadays spread added to distinguish it from my brother’s iron its breeding to the rest of marketing symbol. Spain, from Catalonia to the Vascongadas, passing On the other hand, through Castilla, Valencia... we must remember which is why today it is that since 1992 all referred to as the Spanish the specimens of the horse. All based on a Cárdenas Lineage healthy diet and a well carry after their programmed health plan. names the acronym This is how the Spanish MAC, which simply Thoroughbred (PRE) is The fire brand means Miguel Ángel acknowledged Cárdenas. worldwide. 64 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 65 Ideas

the anecdote

Genil, first Spanish Champion of ACCE (now the ANCCE) Championship, was a horse of incredible beauty. A photograph was taken which later appeared in many Miguel Ángel Cárdenas, Spanish thoroughbred Equestrian magazines (PRE) horse breeder. worldwide. I even received calls from a Mexican gentleman 10 QUESTIONS interested in its purchase. For A place where you would to be quite a long time I insisted it lost. was not for sale and with each 1 call he raised the amount until The Granada I experienced as a he reached such a figure that I student. could cover the ranch´s cost for two years. The Mexican An exquisite meal. breeder was Federico Jiménez The homemade “ensaladilla” 2 Sáenz, with time we became (Spanish potato salad). intimate friends. Many years later I arrived in Mexico with A special drink. the Revision Commission, in The” Fino” we age at La Retamosa. 3 Villahermosa, where Federico has his ranch. A memorable evening. 4 The experience in the Albaicín. We witnessed a magnificent horse exhibition with Genil A unique festivity. performing last. Loose and 5 A good “rejones” (lancer-horse without a single whip he mounted bullfighter) bullfight. demonstrated an incredible trot, a marvellous gallop, it A unique monument. stood on its hinds, circled, it 6 The church Santiago of Écija. neighed, it was quite a performance. We were in the A interesting route. stands at about the height of 7 The Camino of Santiago (the famous the horse’s head and suddenly Christian apostle pilgrimage route). as he passed close to our position, he looked at me A historical moment. straight, smelled, and came to a 8 The birth of Christ or discovery of halt walking slowly until he was the American continent. able to caress me. Everyone there was so impressed emotionally that tears were A wish. witnessed by many at this Good health to enable to continue 9 event. It had been ten years managing my cattle and since I had sold that horse. He stockbreeding farm die. recognized me, something which has never happened to Andalusia in one word. me previously and I do not 10 Tremendous. You have it all. expect it easy to ever happen to anyone.

66 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 67 68 ANDALUSIAN FLAVOUR T Robert Vavra be captivatedbythebeautyof this stunningbook. lovers andadmirersofbeautiful housesareguaranteedto from theprofessionalworkof Wayne Chasan.Horse Micek andTill Leeser. Theinteriorphotographcomes other photographers,suchasThomas Kilper, Tomas For thefirsttime,authoralsoincludes imagestakenby Andalusia. houseattheheartof splendour oftheirowner’s beauty ofthehorses,butalsoconveyintimacyand wife Carmen.Thebook’spagesnotonlyunveilthetrue owned byVavra’s friends,MiguelÁngelCárdenas andhis fantastic book.Theprotagonistsarethehorsesandmares once moretobringusalittlecloserhorseswiththis most renownedhorsephotographerintheworldreturns

h Ed. Almohade 2004, S.L. e

ANDALUSIAN FLAVOUR Cárdenas 6 9 Horses and Home 70 ANDALUSIAN FLAVOUR Pause

San Marcos Castle

San Marcos Castle is one of Puerto de Santa María’s (Cádiz) most emblematic landmarks. Its towers and battlements form the city’s skyline, creating an unmistakable and probably one of the most ancient images of the archaeological and historical landscape of “El Puerto”. The ancient enchantment

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Situated in the Alfonso X “El Sabio” (The Wise One) Plaza, it was first conceived as a watchtower in the 10th century, only to be transformed into a mosque till the mid 13th century, when it was then converted into a Christian sanctuary led by the “Order of Santa María” of Spain. Later, in the 14th century, after an extended period of reconstruction, this church-fortress became the San Marcos Castle. Its evolution went hand in hand with local urban development, becoming a symbolic landmark throughout the ages, and as a result what we see today is the product of a great amount of transformations.

The Muslim temple has a three nave layout divided into four segments: yard, minaret/ tower, and the castle´s main wall also named the “Kiblah wall”, where we find the sacred niche, the Mihrab or Midrib. Both the Kiblah wall and the Midrib have been preserved as part of the modern update of the layout. The second phase pertains to its transformation into a Christian sanctuary, achieved in the mid 13TH century and linked to the regional conquest at the hands of Alfonso X “The Wise One”.

The occupation by Alfonso was closely tied to the area’s strategic location, magnificently situated, which enabled him to defend the entire region and create a supply centre for the Castilian Fleet’s numerous expeditions. Sometime after 1270, it is believed it might have undergone further renovations during the construction of a defensive wall around the city. The date that the Order of Santa María of Spain settled within the castle walls has been estimated around 1272 as a quite possible fact.

ANDALUSIAN FLAVOUR 73 Pause

S The Santa María church-fortress, from the 14th a and 15th centuries onwards, became known as the San Marcos Castle. Reformations began n during the years of Castilian occupation and soon the Castle grew into an important pilgrimage centre which would rise as a unique symbol with M the populace. a When the Christian monarchs transferred the r complex to the La Cerda family, the Duke of c Medinaceli promoted new castle reformations. o The city itself experienced a significant growth under Noble jurisdiction and the building would s continue to shine as a point of reference for its people, functioning as the city´s town hall up until 1729 when the Puerto de Santa María became C part of the Crown of Castile. a In the 19TH century the complex would once s more be employed as a church, later adapting its t structure for housing. Currently, it is owned by l Bodegas Caballero and continues to hold its age old mystique, which transformed the castle into e the city´s main attraction, and unequivocal symbol of “El Puerto”.

Officially declared in the 1920´s as a Monument of Historic-Artistic Value, as well as a Cultural Site of Interest, also achieving the qualification by the Spanish Cultural Heritage Foundation as one of the Spain´s Historical Monuments.

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New Features

OLEOESTEPA

OLEOESTEPA OBTAINS SECOND PLACE IN THE CATEGORY OF “SWEET FRUITY GREENS” AWARDED TO THE BEST EXTRA VIRGIN OLIVE OILS OF SPAIN

he Inmaculada Concepción TCooperative (La Roda de Andalucía), associated with the OLEOESTEPA Group and guaranteed by the Denomination of Origin seal, received second best in the category of “sweet fruity greens” at the Annual Best Extra Virgin Olive Oils Awards organized by the Rural and Marine Environmental Ministry.

This award further acknowledges the excellent trajectory of renowned quality of the extra virgin oils from OLEOESTEPA, which adds to its impressive list of honors achieved at National level. On this occasion, the

Features “Inmaculada Concepción Cooperative” was the one recognized for its extra virgin oils, which have been described as:

“Fruity green olive of medium-high intensity. Discerning green apple, leaves, herbs, stems and azolla tones, all of them well balanced. Sweet attack to the palate, with a slightly spicy and bitter medium-light intensity, and azolla almond like flavours”.

Furthermore, it is necessary to highlight the fact that the same olive producers recently received the Best Extra Virgin Olive Oil Award in the Province of Seville, presented annually by the Regional Council of Seville. Without a doubt, these honors firmly certify the commitment of all the organizations which form part of the OLEOESTEPA family, and find themselves under the rigorous quality standards of the Estepa Denomination of Origin seal. New

78 ANDALUSIAN FLAVOUR New Features

AECOVI IN THE UNITED STATES

ECOVI-Jerez company participated in the “Spanish and Pantry 2008” exhibition Aheld on the 22nd and 24th of April in the United States, the event was organised by ICEX in New York city and San Francisco, california, held with the objective of presenting to the Eastern and Western Food areas, as well as, within their Wine Markets its wide range of fine wines and vinegars of Jerez origin.

This year, forty-three Spanish wineries coming from twenty-five Designation Origin areas and fourteen food sector companies participated in the events by showcasing products such as olive oils, canned goods, cheese, olives confectionery and baked goods, vinegars and sauces. The only vinegars and sauces present in this edition were precisely from the AECOVI line of products FERIANES: with the appearance of “ Jerez Vinegars” (having the traditional and Pedro Ximénez Blend) and “Arrope”.

A wide range of professionals from the industries belonging to different sectors related were present at this year´s “Spanish Pantry 2008”: importers, agents, distributors, retailers and journalists.

GUIDED VINEYARD TOURS HOSTED BY AECOVI AS PART OF THE INTERNATIONAL FAIR OF NOBLE WINES

s part of VINOBLE, the VI International Fair of Noble Wines, organized jointly by AECOVI and AEXTENDA, with the collaboration of the Jerez Chamber of Commerce and the Cádiz City Council. A luncheon was offered in honour to the international buyers and attending the fair.

The luncheon was held at one of the typically traditional and artisan vineyards owned by cooperative partners of AECOVI coursed a path to “bring the wines from Jerez closer to the vineyards”. Two of AECOVI´s partners had the honour of greeting the guests at the vineyards` entrance and, methodically introduced those assisting to the event towards the singularities grown within the vineyards of Jerez.

ANDALUSIAN FLAVOUR 79 New Features

ÁNGEL CAMACHO ALIMENTACIÓN, S.L. FRAGATA FOODSERVICE & INNOVAL 2008 The wide spread popularity of Mediterranean cuisine & lifestyle is deeply rooted in its culinary traditions and a general joy of life ! In the spirit of true Mediterranean beliefs, one should frequently enjoy a relaxed, laid back meal of traditional dishes prepared with natural ingredients, accompanied by family or friends and a glass of wine.

“FRAGATA” MEDITERRANEAN OLIVES MIX

Welcome into the world of Mediterranean life!

consumption. Relying on fresh & natural ingredients, “Fragata” has created a delicious marriage or mélange of pitted green olives with fragrant herbs & rom March 10-14th 2008, the spices like oregano, fennel, Spanish company ANGEL thyme, basil, rosemary, laurel FCAMACHO ALIMENTACIÓN S.L. and parsley. and its flagship brand “Fragata” participated in the 6th edition of The Spanish-, French-, INNOVAL 2008, the innovation show of Italian- and Greek style ALIMENTARIA held at the Fira seasoned olives present both a Barcelona’s Montjuïc venue. This event, genuine and exquisite flavour that brings together the élite and the profile, associated with some of prestige of the agri-food business, acts the most popular evoted Mediterranean as a real support for brands and the food food lovers agree on Mediterranean cuisines, as well industry, one of the most dynamic Done thing: table olives as an appetising product look. industries that considers innovation as a should be part of most eating key element for international growth and occasion. In many countries The 4 unique Mediterranean competitiveness within the global adjoining the Mediterranean olive mixes are each packed in market. Sea, where olives are a major an appealing, amphora-type component of agriculture and glass jar (290g/314 ml), INNOVAL has esteemed the innovating gastronomy, the fruit of the reminiscent of ancient spirit of ANGEL CAMACHO ancient olive tree has Mediterranean civilizations that ALIMENTACIÓN S.L., a Company that historically been and is today a used characteristically shaped has always relied on new ideas and popular snack or “tapas” and a ceramic vases for storing olives, investments in R&D&i. Within the customary accompaniment to olive oil, wine and other “Foodservice” category, INNOVAL has meals. commodities. presented the latest product launchment of this Company strongly committed with Fragata Mediterranean style “Fragata” invites you to try all innovation and the development of seasoned olives 4-specialty items today and customer solutions: a wide range of capitalize on consumer trends salads, pickles & olives packed in an “Fragata” welcomes you into by gaining a competitive innovative packaging type and size the world of Mediterranean life advantage on the shelf ! (PP/EVOH/PP jar), ideal for foodservice and invites you to join the rich and food industry applications. Mediterranean tradition of olive

80 ANDALUSIAN FLAVOUR

New Features

DANIEL ORTEGA

THE DANIEL ORTEGA COMPANY RECIEVED HIGH HONOURS AT THE LAST EDITION OF THE GRAND TASTE AWARDS

he Pan de Higo (fig bread) presented by Daniel Ortega S.L, Thas become a very popular product in Great Britain. As a result, the company received a golden star at the last edition of the Grand Taste Awards organized by the Fine Foods Guild. The English import company, “Tastes of Andalucía”, received in Daniel Ortega´s name the honour which is considered the Oscar of the British Food Industry. The company, located in Manchester, is specialized in the distribution of fine select products throughout restaurants and delicatessen shops all over Great Britain, and was one of the first to supply the exquisite Pan de higo (fig bread) produced by an Andalusian company. “Our clients particularly enjoy the aroma and taste of this bread”, says Cheryl Holden, founder of the company.

82 ANDALUSIAN FLAVOUR New Features

ÁNGEL CAMACHO FOODS COMMENDS LEADERSHIP OF THEIR NEW PRODUCT LINE TO THE MANAGEMENT OF WILLY MOYA

he brand “Fragata”, part of Ángel Camacho Foods Company, commends the TFOODSERVICE AND HORECA (Hospitality, Restaurant Management and Catering)restaurant chain under the direction of Chef Willy Moya as spokesperson for its product line. Moya has created two recipes with company products to demonstrate their magnificent attributes: format accessibility, advantages in food preservation as well as the fantastic quality of all its products.

ÁNGEL CAMACHO´s objective with this Product Line is to make the cooks’ work easier”, giving his precise details at the “Solutions and Innovations for Foodservice in the Hospitality and Restaurant Industry”. “In reference to this factor, 90% of my recipes are created with Ángel Camacho products in an attempt to show people that the Fourth and Fifth Range (pre-elaborated dishes) are suitable for high volume restaurant service, for catering and the fine Morón de la Frontera, is an expert in HORECA dining experience”. In Moya´s opinion, “the use of (Hospitality, Restaurant Management and Catering) these products saves time, work and money”. and High Volume Retail, offering a complete family of products under its brands “Fragata”, “La Vieja The speech in question took place during the Fábrica” y “Susarón” and also store brands. Aside celebration of an event held at the Alfonso XIII from olives, we find a wide range of products which Hotel, where the Best Up-and-Coming Cook of the are packaged and commercialized: olive oil, Year was chosen, organized by Landaluz, Certified marmalades and honey, pickled vegetables, salads Quality Business Association, Hospitality and Seville and condiments, as well as infusions (herbal teas). Province Restaurant Association and the Cooks Directors Association. At the conference, ÁNGEL Willy Moya CAMACHO ´s sales manager, Jorge Mañas, highlighted the new line of products and packaging Willy Moya is a perfect example of eclecticism, due format especially designed for this Line, pointing out as much to his diverse training as to his active role in all of the characteristics and benefits for its the modernization of Andalusian Cuisine. His work is implementation in the traditional, as well as, the based on a central theme immersed in years of modern Hospitality and Restaurant Industry. tradition and history: the Fine Andalusian Cuisine which, -as the chef himself would say- respectfully ÁNGEL CAMACHO Foods is one of the top leans on tradition to obtain the richness and depth, distributors of olives in the world, with consolidated on Andalusian products as a path to knowledge, sales of 145 million euros, an annual production of values, imagination and feeling; a way to transform 45,000,000 kilos (99,225,000 lb.) and sales to over matter into spirit and enjoy its exquisite pleasures. 80 countries. The Sevillian company, located in

ANDALUSIAN FLAVOUR 83 We are

ACEITEX S.L. Sector: OIL C/ Federico Mendizábal, 5 - 1º. 23003 JAÉN +34 95324 31 95 - 19 01 49 [email protected] / www.aceitexp.com

ACEITUNAS GUADALQUIVIR Sector: OLIVES Camino Alcoba s/n. 41530 Morón de la Fra. (SEVILLA) +34 955 85 47 10 / 607 41 38 10 Fax: +34 954 85 25 13 [email protected] / www.agolives.com

AECOVI-JEREZ Sector: WINE Urb. Pie de Rey bloq. 3 - bajo izq. 11407 Jerez de la Frontera (CÁDIZ) +34 956 18 08 73 - Fax: +34 956 18 03 01 [email protected] / www.aecovi-jerez.com

AEPSA Sector: OIL Ctra. Fuente Tojar s/n. Apdo. de Correos 14812 Almedinilla (CÓRDOBA) +34 957 70 34 61 Fax: +34 957 70 34 45 [email protected]

AGUA MINERAL NATURAL SIERRA DE CAZORLA - Explotaciones Inter. Acuíferas S.A. Ctra. del Tranco, km. 18. 23330 Villanueva del Arzobispo (JAÉN) +34 953 12 82 44 - 12 81 17 Fax: +34 953 12 81 17 www.aguasierracazorla.com

AGROALIMENTARIA VIRGEN DEL ROCÍO Sector: WINE Avda. de Cabezudos, 2. 21730 Almonte (HUELVA) +34 959 40 61 03 - 40 70 52 [email protected] / www.raigal.com

AGROLACHAR Sector: CANNED VEGETABLES Avda. de Andalucía s/n. Apdo. Correos 18327. Lachar (GRANADA) +34 958 45 74 32 Fax: +34 958 45 74 24 [email protected] / www.agrolachar.com

AGROPECUARIA Y AVÍCOLA S.A. Sector: EGGS Apdo. de Correos 1154. 41080 SEVILLA +34 954 69 07 17 - 69 19 08 [email protected]

AGROSEVILLA We are We Sector: OLIVES & OIL Avda. de la Innovación, s/n. Edif. Rentasevilla, pta. 8. 41020 SEVILLA +34 902 25 14 00 Ext. 8607 Fax: +34 954 25 10 71 [email protected] / www.agrosevilla.com

ABASA S.A. AHUMADOS UBAGO DENMARK S.L. Sector: OIL Sector: SMOKED Avda. de Alemania, s/n. Apdo. Correos 32 C/ Charles Darwin, 3. Parque Tec. de Andalucía. 14850 Baena (CÓRDOBA) 29590 Campanillas (MÁLAGA) + 34 957 67 04 00 - 67 04 01 +34 952 01 04 70 Fax: +34 952 10 31 60 [email protected] [email protected] / www.ubago.com

ACEITES DEL SUR S.A. (Guillén) AL-ANDALUS DELICATESSEN S.C.A. Sector: OIL Sector: HONEY AND MARMALADE Ctra. Sevilla-Cádiz, km. 550,6. C/ Caño de las Eras, 9. 41700 Dos Hermanas (SEVILLA) 18429 Lanjarón (GRANADA) +34 954 69 09 00 - 68 91 98 - 69 04 50 +34 958 77 22 28 Fax: +34 958 77 21 11 [email protected] / www.acesur.com [email protected]

ACEITES ATENEA ALIMENTOS “LA PEDRIZA” S.L. Sector: OIL Sector: LEGUMES Polígono Ind. Nº 8, 9 y 10. Alameda de Solano, 16. 23191 Cárcheles (JAÉN) 11130 Chiclana (CÁDIZ) +34 953 30 24 92 - Fax: +34 953 30 24 92 +34 956 53 19 29 - 53 44 34 [email protected] / www.aceitesatenea.com We are

ALMENDRERA DEL SUR BODEGAS CAYDSA Sector: NUTS & HONEY Sector: WINE Camino de la Almendrera s/n. C/ Puerto, 21. 29580 Estación de Cártama (MÁLAGA) 11540 Sanlúcar de Barrameda (CÁDIZ) +34 952 42 00 20 - 42 08 25 +34 956 36 14 91 - 47 Fax: +34 956 36 83 79 [email protected] / www.almensur.com [email protected]

ALVEAR S.A. BODEGAS DELGADO S.L. Sector: WINE Sector: WINE Avda. María Auxiliadora, 1. C/ Cosano, 2. 4500 Puente Genil (CÓRDOBA) 14550 Montilla (CÓRDOBA) +34 957 60 00 85 - 60 45 71 +34 957 65 01 00 Fax: +34 957 65 01 35 [email protected] [email protected] / www.alvear.es www.bodegasdelgado.com

ANDALUZA DE CAFÉS BODEGAS DE FUENTE REINA S.L. Sector: COFEE Sector: WINE Pol. Ind. Calonge, parcela 18. 41007 SEVILLA Apdo. 363. 41450 Constantina (SEVILLA) +34 954 35 70 50 - 35 23 04 +34 955 95 40 26 - 610 28 41 13 [email protected] Fax: +34 955 88 00 17 - 943 31 16 55 www.catunambu.com [email protected] / www.tintoandaluz.com

ANDALUZA DE MIELES S.L. (DORAY) BODEGAS JOSÉ ESTÉVEZ S.A. Sector: HONEY Sector: WINE Camino del Pulido, 11. 41807 Espartinas (SEVILLA) Ctra. Nacional IV, km. 640. +34 954 11 30 32 - 571 02 68 11408 Jerez de la Fra. (CÁDIZ) [email protected] +34 956 32 10 04 - 34 08 29 www.andaluzademieles.com [email protected] / www.grupoestevez.com

ÁNGEL CAMACHO ALIMENTACIÓN S.L. BODEGAS LAMA Sector: OLIVES AND OLIVE OILS WINEHONEY AND MARMALADE Avda. del Pilar, 6. C/ Dr. Fleming, 4. 14860 Doña Mencía (CÓRDOBA) 41530 Morón de la Fra. (SEVILLA) +34 957 67 60 16 - 67 60 23 +34 955 85 47 00 - 85 01 45 [email protected] [email protected] / www.acamacho.com

ANGULO GENERAL QUESERA S.L. BODEGAS PÉREZ BARQUERO S.A. Sector: CHEESE Sector: WINE Genal, 8. Pol. Ind. El Fuerte. Avda. de Andalucía, 27. Montilla (CÓRDOBA) 29400 Ronda (MÁLAGA) +34 957 65 05 00 - 65 02 08 +34 952 18 70 18 - 18 70 17 - 87 67 72 [email protected] [email protected] www.perezbarquero.com / www.ecovinos.com

ANISADOS ZARZA MORA BODEGAS F. SALADO Sector: LIQUEUR Sector: WINE Cinta Zarza. Ctra de San Juan, 50. C/ Mérida, 14. 21600 Valverde del Camino (HUELVA) 41806 Umbrete (SEVILLA) +34 959 55 00 73 - 55 36 92 +34 955 71 56 01 Fax: +34 955 71 56 01 [email protected] [email protected]

ARAGÓN Y CÍA S.A. CAMPO DE TEJADA S.C.A. Sector: WINE Sector: CHICKPEAS Camino de la Estación s/n. C/ Luis Montoto. Ctra. de la Estación, s/n. 4900 Lucena (CÓRDOBA) 21870 Escacena del Campo (HUELVA) +34 957 50 00 46 - 50 29 35 +34 959 42 32 11 - 42 31 61 [email protected] / www.aragonycia.com [email protected]

ARODENT, S.A.T. CAPARRÓS NATURE S.L. Sector: Oil Sector: CANNED VEGETABLES Apdo. de Correos 219. Ctra. Níjar, km. 8,400. 04130 El Alquian (ALMERÍA) 14800 Priego de Córdoba (CÓRDOBA) +34 950 60 02 31 / 60 02 15 +34 957 72 01 20 Fax: +34 957 72 01 43 [email protected] [email protected] / aroden.com www.caparrosnature.com / www.tomateraf.com / www.tomatetigreverde.com / www.lagergalena.com BERRAL ZURITA ABBIC, ALIBÉTICA S.L. CELESTINO GÓMEZ PARRA S.A. Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS Apdo. de Correos, 77, Feria 38. Pol. Ind. “El Caño I”, s/n 14220 Espiel (CÓRDOBA) 14520 Fernán Núñez (CÓRDOBA) +34 957 36 41 28 - 36 41 90 +34 957 38 10 51 Fax: +34 957 38 11 98 [email protected] [email protected] / www.berralzurita.net www.celestinogomezparra.com

BODEGAS ANDRADE S.L. CERVEZAS ALHAMBRA S.L. Sector: WINE Sector: BEERS Avda. de la Coronación, 35. Avda. de Murcia, 1. Apdo. 92 21710 Bollullos del Condado (HUELVA) 18012 GRANADA +34 959 41 01 06 - 41 13 05 +34 958 18 50 50 - 80 87 60 [email protected] [email protected]

BODEGAS BARBADILLO S.L. CESURCA Sector: WINE Sector: CANNED VEGETABLES C/ Luis Eguilaz, 11. Ctra. de la Estación, s/n. 11540 Sanlucar de Barrameda (CÁDIZ) 18360 Huétor-Tajar (GRANADA) +34 956 38 55 00 - 38 55 29 - 38 55 01 +34 959 33 20 20 - 33 23 52 - 33 25 22 [email protected] / www.barbadillo.com [email protected] / www.faecagranada.com We are

CHIPIFRUIT S.L. DANIEL ORTEGA S.L. Sector: SWEET POTATO Sector: NUTS C/ L. Ricardo Naval, 4. Ctra. de Alcalá, s/n. 23660 Alcaudete (JAÉN) 11550 Chipiona (CÁDIZ) +34 953 70 80 90 - 56 03 30 +34 956 10 92 10 Fax: +34 956 37 25 04 [email protected] [email protected] / www.chipifruit.com www.danielortega-sl.es

CÍTRICOS DEL ANDÉVALO, S.A. DESPENSA LA NUESTRA Sector: JUICE AND CANNED VEGETABLES ENVASADOS LOLA S.A. Camino de Lepe “Finca la Dehesilla” Caminos de las Cuevas, s/n. 21540 Villanueva de los Castillejos (HUELVA) 4710 Villarubia (CÓRDOBA) +34 959 38 52 36 +34 957 45 88 71 [email protected] / [email protected] [email protected] / www.envasadoslola.com

COPRODUR, S.L. DOÑA JIMENA Sector: POTATOES Sector: CHRISTMAS SWEETS Ctra. Nacional IV, km. 630 Ctra. de Alcalá, s/n. 23600 Alcaudete (JAÉN) 11407 Jerez de la Frontera (CÁDIZ) +34 953 56 02 33 - 56 02 34 +34 956 18 68 40 Fax: +34 956 18 68 36 [email protected] [email protected] www.donajimena.es

CORSEVILLA EL TÍO DE LAS PAPAS Sector: CHEESE & IBERICO PRODUCTS Sector: POTATOES Ctra. de Guadalcanal, km. 1. 41370 Cazalla de la Polig. Indust. Ctra. Martin de la Jara C/ Sabadell, Sierra (SEVILLA) Apdo. de Correos 40 29328 Sierra de Yeguas (MÁLAGA) +34 954 88 42 86 Fax: +34 954 88 34 06 +34 952 74 65 71 Fax: +34 952 74 65 71 [email protected] / www.corsevilla.es [email protected]

C.O.V.A.P. EMBUTIDOS CARCHELEJO, S.L. Sector: DIARY AND MEAT PRODUCTS Sector: MEAT PRODUCTS Avda. del Gran Capitán, 46 - 4º, oficina 6. Avda. de España, s/n. 23192 Carchelejo (JAÉN) 14008 CÓRDOBA +34 953 30 20 55 Fax: +34 953 30 22 66 +34 957 47 30 35 - 47 99 24 [email protected] [email protected] / www.covap.es www.embutidoscarchelejo.es

C.R. CABALLA Y MELVA DE ANDALUCÍA EMBUTIDOS CORDÓN, S.A. Sector: CANNED FISH Sector: MEAT PRODUCTS Glorieta del Agua, 4. Edif. Aljama Center 2º plta. Ctra. Córdoba-Jaén, km. 49,500 41940 Tomares (SEVILLA) 14660 Cañete de las Torres (CÓRDOBA) +34 954 15 18 23 Fax: +34 954 15 18 23 +34 957 18 32 50 Fax: +34 957 18 34 71 [email protected] www.precocinadoscordon.com

CRISMONA S.A. EMBUTIDOS JABUGO Sector: OIL, VINEGAR, MEAT PRODUCTS AND WINE Sector: IBERICO PRODUCTS C/ Baena, 25. 14860 Doña Mencía (CÓRDOBA) C/ Marqués de Aracena, 78. +34 957 69 55 14 Fax: +34 957 67 63 42 21360 El Repilado-Jabugo (HUELVA). [email protected] +34 955 63 02 63 Fax: +34 955 63 04 34 www.crismona.com www.embutidosjabugo.com

D.O. EMBUTIDOS MORENO PLAZA Sector: VINEGAR AND WINE Sector: IBERICO PRODUCTS Avda. 28 de febrero, s/n. 21710 Bollullos Par del Pol. Ind. La Rosa, parcela 7-15. Condado (HUELVA) +34 959 41 03 22 29120 Alhaurín el Grande (MÁLAGA) Fax: +34 959 41 38 59 [email protected] / +34 952 59 57 87 - 59 44 36 www.condadodehuelva.com [email protected]

COMERCIALIZADORA LOS TITOS S.L. E. MORENO S.L. Sector: IBERICO PRODUCTS Sector: CHRISTMAS SWEETS Pol. Ind. Cárnico, s/n. Avda. de Andalucía, 65. 41560 Estepa (SEVILLA) 14440 Villanueva de Córdoba (CÓRDOBA) +34 955 91 26 96 - 91 29 08 +34 957 12 14 15 - 12 19 29 [email protected] [email protected] / www.tioeusebio.com www.emoreno.com

CONDE DE BENALÚA FAMADESA S.A. Sector: OIL Sector: MEAT PRODUCTS C/ Puente del Ventorro, s/n. Camino Santa Inés, 71. 18564 Benalúa de las Villas (GRANADA) 29590 Campanillas (MÁLAGA) +34 958 39 04 02 Fax: +34 958 39 00 78 [email protected] +34 952 43 30 50 - 43 30 76 www.condedebenalua.com [email protected] / www.famadesa.es

CONSERVERA CÁRNICA DEL SUR FRANJUBA PAN, S.L. Sector: CANNED MEAT Sector: BREAD Ctra. Añora-Dos Torres. km 0,5. Newton, 1, Parque E-Jerez Añora (CÓRDOBA) 11407 - Jerez de la Frontera (CÁDIZ) +34 658 82 53 50 +34 956 18 41 01 Fax: +34 956 31 30 90 [email protected] [email protected] / www.franjuba.com

COPROHNIJAR S.C.A. CORP. ALIMENTARIA PEÑASANTA S.A. Sector: VEGETABLES Sector: CHEESE C/ Olivar, s/n. Ctra. Madrid-Cádiz, km. 535. 41020 SEVILLA 04006 San Isidro-Níjar (ALMERÍA) (YOGAN)+34 954 51 47 11 +34 950 36 60 15 - 36 60 89 (Carmona): +34 954 14 13 34 [email protected] www.capsa.es We are

FRIOSEVINATURAL S.L. (FLANELA) HIJO DE RAFAEL REYES S.A. Sector: ICE CREAM Sector: LIQUEUR Ctra. Isla Menor, km. 0,5. Pol. Fuente del Rey, nave Paseo del Fresno, 7 1D 41700 Dos Hermanas (SEVILLA) 14960 Rute (CÓRDOBA) +34 954 68 91 13 - 68 08 13 +34 957 53 80 40 - 53 85 85 [email protected] [email protected] / www.machaquito.com

GOMEOLIVA S.A. HNOS. RODRÍGUEZ BARBANCHO S.L. Sector: OIL Sector: IBERICO PRODUCTS Avda. de Granada, s/n. 14800 Priego de Córdoba C/ Marqués de Santillana, 141 (CÓRDOBA) +34 957 70 05 84 - 54 29 59 14270 Himojosa del Duque (CÓRDOBA) [email protected] - [email protected] +34 957 14 02 44 - 14 06 65 www.gomeoliva.com [email protected]

GONZÁLEZ BYASS, S.A. HUERTA CAMPO RICO S.L. Sector: WINE Sector: CANNED VEGETABLES Manuel Mª González, 12. P.E. Cuarto de la Huerta, s/n. 114003 - Jerez de la Frontera (CÁDIZ) 41220 Burguillos (SEVILLA) +34 956 35 70 00 Fax: +34 956 35 70 43 +34 955 73 89 80 [email protected] www.huertacamporico.es

GRACIA HNOS. S.A. IBEPA 375 S.L. Sector: WINE Sector: IBERICO PRODUCTS C/ Marqués de la Vega de Armijo, 103. Avda. de las Lonjas, s/n. Mercacórdoba, mod. 12 polivalente. 14550 Montilla (CÓRDOBA) C/ Blas Infante, 29. 14280 Benalcázar (CÓRDOBA). +34 957 65 01 62 - 65 23 35 +34 957 75 27 11 - 14 16 92 - 670 59 86 90 [email protected] [email protected] / www.bodegasgracia.com www.dongutierre.com GRUPO GARVEY IND. ALIMENTARIAS DE MONTILLA Sector: WINE AND BRANDIES Sector: SNACKS Ctra. Circunvalación, s/n. Complejo Bellavista Ctra. Córdoba-Málaga, km. 43,70. 11407 Jerez de la Frontera (CÁDIZ) +34 956 31 96 14550 Montilla (CÓRDOBA) 50 - 31 98 24 [email protected] +34 957 65 06 22 - 65 10 27 www.grupogarvey.com [email protected] / www.pmonti.com

GRUPO YBARRA IND. CÁRNICAS ZURITA S.A. Sector: OIL AND OLIVES Sector: MEAT PRODUCTS Ctra. Isla Menor, km. 1,8. Pol. Ind. Juncaril, parcela 236 C/ M 41703 Dos Hermanas (SEVILLA) 18220 Albolote (GRANADA) +34 955 67 50 60 Fax: +34 954 72 28 66 +34 958 46 62 20 - 46 50 53 [email protected] / www.ybarra.es [email protected] / www.iczurita.es

GRUPO INÉS ROSALES INDUSTRIAS ESPADAFOR S.A. Sector: SWEET OLIVE OIL TORTAS Sector: SOFT DRINKS Parque Empresarial s/n. Avda. de Andalucía s/n. 41830 Huévar (SEVILLA) 18015 GRANADA Tel: +34 954 75 64 27 - Fax: +34 954 75 63 35 +34 958 80 03 04 - 80 04 05 [email protected] / www.inesrosales.com [email protected] / www.espadafor.es

GUIPÁN S.L. JAMONES Y EMBUTIDOS JABUGO S.A. Sector: SNACKS Sector: IBERICO PRODUCTS C/ La Rosa, 23, C/ Marqués de Aracena, 98. 11002 CÁDIZ 21360 El Repilado, Jabugo (HUELVA) +34 956 21 20 78 - 29 22 20 - 28 51 41 +34 959 12 26 78 Tfno. - Fax: +34 959 12 28 00 [email protected] / www.guipansur.com [email protected] / www.jabugo-sa.com

HEINEKEN ESPAÑA JAMONES JAROTE S.L. Sector: BEERS Sector: IBERICO PRODUCTS Avda. de Andalucía, 1 Avda. del Matadero, 40. 41007 SEVILLA 14440 Villanueva de Córdoba (CÓRDOBA) +34 954 97 99 99 - 97 98 51 +34 957 12 08 34 Fax: +34 957 12 17 41 [email protected] / www.cruzcampo.es [email protected] / www.jamonjarote.es

HERBA NUTRICIÓN JAMONES LAZO S.A. Sector: RICE Sector: IBERICO PRODUCTS C/ Real, 43 Avda. de Portugal, 6. 41920 San Juan de Aznalfarache (SEVILLA) 21230 Cortegana (HUELVA) +34 954 58 92 26 - 76 95 79 +34 959 13 15 60 - 13 18 69 [email protected] / www.herba.es [email protected] / www.jamoneslazo.com

HERMABAR NUEVA S.L. J. GALLEGO GÓNGORA S.A. Sector: SNACKS Sector: WINE & BRANDIES Autovía A92, km. 46,2 C/ Stmo. Cristo de la Vera Cruz, 59. 41610 Paradas (SEVILLA) 41808 Villanueva del Ariscal (SEVILLA) +34 954 84 91 49 Fax: +34 955 84 41 84 +34 954 11 37 00 - 11 32 39 [email protected] / www.saladitos.com [email protected] / www.bodegasgongora.com

PESCADOS CONGELADOS HERMANOS MOY, S.A. JOLCA Sector: FISH Sector: OLIVES Mar Banda, 6. Autovía Sevilla-Huelva, km. 22,5. Apdo. de Correos 11500 El Puerto de Santa María (CÁDIZ) 13. 41830 Huévar del Aljarafe (SEVLLA) +34 956 56 08 95 Fax: +34 956 56 08 61 +34 954 15 40 32 Fax: +34 954 15 16 89 www.moyseafood.com [email protected] / www.jolca.es We are

JUAN RUBIO, S.L. (EL MIMBRE) MORENO S.A. (MUSA) Sector: BREAD Sector: SAUCES AND MAYONNAISE Graham Bell, 6 P.T. Andalucía. Fuente de la Salud, 2. 19590 - Campanillas (MÁLAGA) 14006 CÓRDOBA +34 952 02 86 02 Fax: +34 952 02 02 19 +34 95776 76 05 Fax: +34 957 27 99 07 [email protected] / www.elmimbre.com [email protected] / www.morenosa.com

LÁCTEA ANTEQUERANA LA VEGA S.L. MUELOLIVA S.L. Sector: DAIRY PRODUCTS Sector: OIL Avda. Romeral, parcelas 3,4 y 5. P.I. de Antequera. C/ Ramón y Cajal , 85. 29200 Antequera (MÁLAGA) 14800 Priego de Córdoba (CÓRDOBA) +34 952 84 27 00 - 84 52 73 +34 957 02 72 00 - 70 02 60 [email protected] / www.la-vega.net [email protected] / www.mueloliva.es

LA ABUELA CARMEN MUÑOZ VERA E HIJOS S.A. Sector: GARLICS Sector: OIL C/ La Vega, s/n. Pol. Ind. Horcajo. Ctra. Doña Mencía s/n. Apdo. de Correos 131. 14548 Montalbán (CÓRDOBA) +34 957 31 04 52 - 14940 Cabra (CÓRDOBA) 31 04 45 [email protected] +34 957 52 92 00 Fax: +34 957 52 21 16 www.laabuelacarmen.com [email protected] / www.mvera.com

LA ESTEPEÑA NAVISA S.A. Sector: CHRISTMAS SWEETS Sector: WINE Camino de las Peñas, s/n. Ctra. de Montalbán, s/n. 41560 Estepa (SEVILLA) 14550 Montilla (CÓRDOBA) +34 955 91 26 48 - 91 36 15 +34 957 65 04 50 - 65 17 47 [email protected] / www.laestepena.com [email protected] / www.navisa.es

LA FLOR DE RUTE S.L. NUÑEZ DE PRADO C.B. Sector: CHRISTMAS SWEETS Sector: OIL C/ Blas Infante, 20-22 (Ctra. Lucena-Loja) Avda. de Cervantes, 15. 14960 Rute (CÓRDOBA) 14850 Baena (CÓRDOBA) +34 957 53 86 61 - 53 86 34 +34 957 67 01 41- 67 00 19 Fax: +34 957 27 99 07 [email protected] / www.laflorderute.es [email protected]

LEGUMBRES BAENA S.L. OLEOESTEPA S.C.A. Sector: LEGUMES Sector: OIL Ctra. Córdoba-Málaga, km. 34 C/ Olivo s/n. Polígono Industrial Sierra Sur. +34 95733 21 45 - 615 32 65 17 41560 Estepa (SEVILLA) Fax: +34 957 33 21 47 [email protected] +34 955 91 31 54 - 91 35 37 www.legumbresbaena.com [email protected] / www.oleoestepa.com

LEGUMBRES PEDRO OLEOQUIVIR S.A. Sector: LEGUMES Sector: CHIPS FRIEDS IN OLIVE OIL Avda. de los Alcornocales, 14. Dir. postal: Apdo. de Correos 7040. 41005 SEVILLA Alcalá de los Gazules (CÁDIZ) Dir. fiscal: C/ Alfareros, 16. 41710 Utrera (SEVILLA) +34 956 42 01 26 - 42 00 07 +34 955 86 78 11 Fax: +34 955 86 77 38 [email protected] www.oleoquivir.com

LICOR “MIURA” ÓLEO MÁGINA, S.L. Sector: LIQUEUR Sector: OIL C/ Virgen del Monte, 54. 41370 Cazalla de la Sierra Ctra. A-401, km. 42. 23568 Bélmez de la Moraleda (SEVILLA)+34 954 88 40 13 - 563 11 52 - 88 31 07 (JAÉN) +34 953 39 40 50 - 39 40 12 [email protected] - [email protected] [email protected] - [email protected] / www.caballero.es www.oromagina.com

MARTÍNEZ BARRAGÁN S.A. PASCUAL NATURE Sector: IBERICO PRODUCTS Sector: MINERAL WATER Avda. de Carlos III, s/n. 14120 Fuente Palmera Avda. Manoteras, 18. 28050 MADRID (CÓRDOBA) +34 957 63 80 39 - 63 84 10 +34 91 203 55 00 Fax: +34 91 767 08 79 [email protected] [email protected] www.martinezbarragan.es www.lechepascual.com

MATADERO DE LA SIERRA MORENA S.A. PESCADOS Y MARISCOS DEL MAR DE LA Sector: IBERICO PRODUCTS LÍNEA, S.A. Sector: FRESH MUSSEL Avda. García Morato 9, Edfi. Gilaresa, of. 9. C/ López de Ayala, 8 - Entreplanta C. 41011 SEVILLA +34 954 88 98 16 - 22 92 56 11300 La Línea (CÁDIZ) Fax: +34 954 88 98 15 [email protected] +34 956 64 31 94 Fax: +34 956 64 30 60 www.sierradesevilla.com [email protected] / www.mardelalinea.com

MATADEROS IND. SOLER S.A. PIONONO.ES Sector: IBERICO PRODUCTS Sector: SWEETS Pza. de Prolongo, 1. Avda. de Andalucía, 9. Urb. Parque Luz Edif. venus, 29580 Cártama-Estación (MÁLAGA) local 13. 18014 GRANADA +34 952 42 00 00 - 42 01 15 +34 902 17 20 20 Fax: +34 958 20 12 93 [email protected] / www.prolongo.es [email protected] / www.pionono.es

MONTERO ALIMENTACIÓN S.L. PROASAL SALINERA DE ANDALUCÍA S.L. Sector: DESSERTS Sector: SALT A. Severo Ochoa, 62. 29590 Campanillas (MÁLAGA) Ctra. de Bonanza a Monte Algaida, s/n. +34 952 20 05 02 Fax: +34 952 29 57 77 11540 Sanlúcar de Barrameda (CÁDIZ) [email protected] +34 956 36 07 19 - 36 27 89 www.monteroalimentacion.es [email protected] / www.proasal.es We are

PRODUCTOS MATA S.A. SOC. COOP. AGR. AND. “SAN FRANCISCO” Sector: CANNED AND SWEETS Sector: OIL C/ Muralla s/n. Ctra. Córdoba-Valencia, s/n. 23660 Alcaudete (JAÉN) 23330 Villanueva del Arzobispo (JAÉN) +34 953 56 00 75 - 56 12 02 +34 902 19 79 55 - 953 45 12 56 Fax: 953 45 19 31 [email protected] [email protected] / www.sierralasvillas.com

PROGUISO SOLA DE ANTEQUERA S.A. Sector: WINE Sector: CANNED VEGETABLES C/ Vivero, 35. (Ciudad Sto. Domingo) Ctra. Córdoba, km. 520. 28120 Algete (MADRID) 29200 Antequera (MÁLAGA) +34 91 623 86 07 - 623 81 97 - 954 53 10 85 +34 952 84 07 62 - 84 06 24 [email protected] [email protected] / www.alsurvegetales.com

PROMECKS INDUSTRIAL S.A. UBAGO GROUP MARE Sector: WINE Sector: CANNED FISH Ronda Canillo, 4. 14550 Montilla (CÓRDOBA) C/ Huéscar, 9 - 1ª plta. Ed. Galaxia. +34 957 65 12 50 Fax: +34 957 65 36 19 29007 MÁLAGA [email protected] +34 952 39 83 38 - 10 3160 www.bodegascruzconde.es [email protected] / www.ubago.com

PULEVA FOOD S.A. U.S.I.S.A. Sector: DAIRY PRODUCTS Sector: CANNED FISH Camino de Purchil, 66. C/ Martínez Catena, 35. 18004 GRANADA 21410 Isla Cristina (HUELVA) +34 958 24 01 64 - 24 01 99 +34 959 34 35 00 - 33 10 72 [email protected] / www.puleva.es [email protected] / www.usisa.com

REY DE OROS S.L. UNIOLIVA Sector: CANNED FISH Sector: OIL Fdez. de los Ríos C/ 11 de marzo, 8. 11160 Barbate C/ Córdoba, 9. 23400 de Franco (CÁDIZ). +34 956 43 00 01 - 43 00 05 Úbeda (JAÉN) [email protected] / +34 953 75 68 40 - 75 43 46 www.reydeoros.com [email protected] / www.unioliva.es

RIVES-PITMAN S.A. VALLE GALBARRO S.L. Sector: SPIRITS, SCHNAPPS & CORDIALS Sector: LEGUMES & CEREAL C/ Aurora, 4. C/ Río Guadalete, 10. 41760 El Coronil (SEVILLA) 11500 El Puerto de Santa María (CÁDIZ) +34 95583 01 60 - 616 99 71 30 +34 956 85 41 11 [email protected] [email protected] / www.rives.es www.legumbres.com

SADRYM S.A. VENCHIPA, S.L. Sector: OLIVES Sector: OIL Ctra. Madrid-Cádiz, km 550. Avda. de Mijas, 27. 41700 Dos Hermanas (SEVILLA) 29640 - Fuengirola (MÁLAGA) +34 954 69 00 50 - 69 00 66 +34 952 47 40 94 Fax: +34 952 58 36 86 [email protected] / www.sadrym.com [email protected] / ww.omedoil.com

SALAZONES HERPAC, S.L. VINAGRES DE YEMA S.L. Sector: CANNED FISH Sector: VINEGAR C/ Hermanos Romero Abreu, 3. C/ Alvareda, 5 (Apartado 324). 11160 Barbate (CÁDIZ) 11500 Puerto Santa María (CÁDIZ) +34 956 43 13 76 / 19 08 / 07 46 Fax: +34 956 43 35 20 +34 956 86 01 34 - 87 48 66 [email protected] / [email protected] www.vinagresdeyema.es

SALYSOL VINÍCOLA DEL CONDADO S.C.A. Sector: NUTS & SNACKS Sector: WINE Pol. Ind. Fridex, c/ 4 - parcela 79. C/ San José, 2. 21710 Bollullos del Condado 41500 Alcalá de Guadaira (SEVILLA) (HUELVA) +34 959 41 02 61 - 41 01 71 +34 955 63 10 13 - 63 01 79 Fax: +34 955 63 05 95 [email protected] [email protected] / www.salysol.es www.vinicoladelcondado.com

S.A.T. 1941 SANTA TERESA VITAFRESH Sector: OIL Sector: CITRICS & VEGETABLES JUICES C/ Lantejuela, 1. Ctra. Almonte - El Rocío, km. 9,5. 41640 Osuna (SEVILLA) 21730 Almonte (HUELVA) +34 954 81 09 50 Fax: +34 955 82 06 21 +34 959 45 01 26 Fax: +34 959 45 12 12 [email protected] / www.1881.es [email protected] / www.vitafresh.es

SIERRA DE JABUGO, S.L. WILLIAMS & HUMBERT Sector: IBERIC PRODUCTS Sector: WINE Ramón Talero, 14 21360 El Repilado-Jabugo Ctra. N-IV, km. 641,75. 11408 Jerez de la Frontera (HUELVA) (CÁDIZ) +34 956 35 34 00 - 35 34 12 +34 959 12 28 68 Fax: +34 954 64 93 86 [email protected] [email protected] www.williams-humbert.com

SIERRA RICA, S.L. ZUMOSOL S.L. Sector: IBERIC PRODUCTS Sector: JUICES C/ F 13-14, Pl. Cantalgallo. 21200 Aracena (HUELVA) Avda. Manoteras, 18. 28050 MADRID +34 959 12 73 27 - +34 617 432 379 +34 91 203 55 00 Fax: +34 91 767 08 79 Fax: +34 959 12 73 28 [email protected] [email protected] / www.sierrarica.com www.lechepascual.com