A can made in Tazones (Asturias) crab and spider crab meat It is taken from the inside of the body, legs, cars and corals of these delicious crustaceans. This is the new product Sea of Bowls Lasts until Monday, September 26 7. Atlas Gourmet Meetinga bite devoid of flavor rich eggs of females Satisfying the most demanding palates and connoisseurs of the good reputation of crabs from the Asturian coast.
The biennial gastronomic event will bring together the TeatroGoya space in Madrid in multiple locations. 40 premium food and wine brands as well as attracting major catering companies approaches stores in smaller formats, The most exclusive bakeries and ‘boulangeries’ in Spain.
Atlas Gourmet, a company dedicated to the search and distribution of high-end products in gastronomy for over two decades, benefits from this edition. The pull of the ‘foodie’ movement to show off the most elegant and new details that will fill the gourmet’s pantry. this fall.
Purchasing managers in major hotels, catering establishments, gourmet shops, and select markets can try out special lines from major brands such as: Rougie, Bridor, Caviaroli, Cascajares, Abuela Cándida, Masdeu, Traiteur de Paris Chocovic or Ponthieramong more than forty suppliers that will be available from ten in the morning until nine at night this Monday.
they have been added new stamps from manufacturers and craftsmen companies that offer their creations in smaller formats to facilitate their sale to the public in retail stores.
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In this issue of Atlas Gourmet, besides the flavor of canned Asturian spider crab meat, Wild bluefin tuna from Tarifa hooked, smoked and sliced of the JC Mackintosh brand.
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Asturian company pesticide, Connoisseurs of canned tuna from the north of the season, bought under the rule of Gijón and Avilés, are expanding their portfolio a box of sea urchins made from sea urchin eggs, It was collected from the cliffs, pedreros and sea beds of the Cantabrian Coast.
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prestigious brand canned catalina It continues its dedication to Santoña (Cantabria) anchovy. It is one of the few companies to offer smoked anchovy and has a premium series that matures for 24 months.
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It comes from Hondarribia (Guipúzcoa) itsasoko, 100% Cantabrian origin with products derived from sea, fish and shellfish in the Basque Country.
- smoky will fill your stand with packed or sliced fillets Eel and other smoked products from the Ebro Delta Deltebre (Tarragona), such as mackerel, sea bream, horse mackerel, sea bass, octopus and salmon.
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Since Cedillo of the Tower (Segovia) Moncedillo comes an artisanal cheese factory producing Churra sheep’s milk cheese and yogurt. presents semi-soft unpressed cheese with a ripening period of about 40 days; another refined with paprika; blue sheep’s milk cheese, aged for two months; and one last pressed pasta in two formats: recovered (four months) and aged (nine to 12 months).
- caviarfrom his hand Albert AdriaShows his laureate Liquid Green Olive, A sauce made from pickled green olives to flavor Mediterranean cuisine.
Another innovation of the VII Atlas Gourmet Gathering is that it is held outside TeatroGoya in an open air space of more than 1,000 square meters. Green space in the center of Madrid. “This new meeting of Atlas Gourmet is very important to the company for many reasons. The most obvious is a return to normalcy for everyone after the health crisis. We don’t just have the largest number of brands To date, however, thanks to the spaciousness of the TeatroGoya garden, it will be the most cooking and therefore the most interactive version”, George Vincent‘product manager’ of Atlas Gourmet.
Also, the NGO stopan organization with social inclusion projects is collaborating in this edition to offer ice creams Made in an artisan ice cream workshop in Colmenar Viejo With milk, cream, yoghurt and fruit from various farms in Madrid.
Source: Informacion
