The white monkfish -also called sea frog- (there are also red monkfish) can be found in the Mediterranean, the Atlantic, the Black Sea and the North Sea. We prefer the North Sea, in cold waters. It is a fish without scales, with sharp teeth and a consistent texture that lives hidden under the sandy seabed. […]
A lover of good weather and its sudden rise, the king egg has an ephemeral life and can sprout throughout the summer, although the end of August is the season. It can be harvested as an egg (when it is still closed and when it is most appreciated) or when it has already unfolded its […]
It is a mollusc of rocky and sandy areas close to the coast and found between 0 and 200 m depth. It has a soft, balloon-shaped body and a robust, muscular mantel, and it appears grey, yellow or reddish-brown. It has a low fat and calorie content.
The most eagerly awaited announcement of spring is the arrival of morels. As strange as they are exquisite and delicious, morels have a varied repertoire: in rice, omelettes or stews, but also sautéed with wild asparagus or stuffed (if they are large enough). Empty on the inside and wrinkled on the outside, forming labyrinthine ridges, […]
The most common and most appreciated pea is known as the Garrofal pea, and although it is a little smaller than the common pea, its distinguishing feature is its great sweetness. It is sown in October and the harvest begins in March. We serve it with the most traditional recipe, smothered with pork ribs and […]
Located in the CENTRAL HIGHLANDS (Perthshire), an area of great valleys where the distillates are smooth, light-bodied, fruity, sweet and fragrant, contrasting with a dry finish. L'Aberfeldy 12 Years Old is a relaxing, silky and uncomplicated Single Malt. Ideal as an introduction to the world of whisky.
Discovered in Valls in the 19th century, the calçot is a very tender, white and sweet onion that has the IGP "calçot de Valls" seal of approval. February and March are the best time to eat them, although they can be eaten from the end of November until April. They are traditionally eaten in "calçotades" […]
We are excited and determined to incorporate this sumoll from the Pla del Bages DO. A wine with volume and structure, but which respects the freshness of the variety. We thank and value the noble work of the Fundació Ampans, and at the same time we are working on a new wine reference of our […]
