The two-day event dedicated to the art of creating fine Iberian cured meats, featuring Daniel Collazo and Blazquez, was successfully completed.
The two-day event dedicated to the art of creating fine Iberian cured meats was a unique experience for all of us who are passionate about gastronomy. Featuring exceptional Iberico pork cuts by Daniel Collazo and the company Blazquez, we discovered new techniques and secrets that make these cured meats so distinctive. During the event, we […]
The two-day Workshop held at the Metropolitan auditorium on the subject of Garum and Koji was completed with great success.
The two-day Workshop held at the Metropolitan auditorium on the subject of Garum and Koji enjoyed very high attendance and outstanding success. Participants had the unique opportunity to explore and deepen their knowledge of the world of garum and the koji fungus through innovative techniques that combine culinary tradition with modern creativity. Through hands-on applications […]
The two-day Workshop by John Stone Beef, the first company in the world to apply the Dry Ageing technique, was successfully completed!
The two-day Workshop by John Stone Beef, the first company in the world to apply the Dry Ageing technique, was successfully completed. During the Workshop, Jonathan Cahill and Tim Stone, son of the owner of John Stone, presented not only the Dry Ageing technique itself, but also the philosophy behind the high standards that distinguish […]
