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From the Heart of Cava Country

on Monday, 14 May 2018. Posted in Newsletters

From the Heart of Cava Country

Agustí Torelló Mata Spanish Cava Wine Vinegars

Great wine vinegar starts with great wine, and Agustí Torelló Mata Cava Vinegars are made with some of the best (some of their cava wines were served at El Bulli!). These exceptional vinegars are estate-made with Agustí Torelló Mata's distinctive cavas and barrel-aged for 18+ months. 

Spanish Potato & Cod Salad

on Thursday, 10 May 2018. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes

Spanish Potato & Cod Salad
This tapas-ready salad is inspired by a tuna and potato salad that Kitty Keller—founder of KL Keller Foodways and importer of some of our favorite Spanish products—enjoyed during her travels around Spain. Make it a tapas party—just add some Spanish cheeses, sliced meats, a plate of stuffed...

The Essential Spanish Spice

on Monday, 07 May 2018. Posted in Newsletters

The Essential Spanish Spice

Meet Pimentón de La Vera DOP

Introducing NEW Las Hermanas Pimentón de La Vera DOP. This quintessential smoky spice from La Vera in Extremadura, Spain is one of the building blocks of many of Spain's most classic dishes (think Paella, Patatas Bravas and Galician-Style Octopus).

Organic Saragolla Rigatoncini with Grilled Branzino & Capers

on Thursday, 26 April 2018. Posted in Pasta & Grains, Recipes, Main Course

Organic Saragolla Rigatoncini with Grilled Branzino & Capers
This 6-ingredient pasta dish celebrates two of 2018 sofi™ Award winners: Organic Saragolla Rigatoncini and IASA Grilled Mediterranean Sea Bass in Olive Oil (Branzino Grigliato).  The subtle smokiness of the grilled branzino plays beautifully with the delicate earthy flavor of the pasta,...

What in the World is Saba Balsamic Dressing?

on Friday, 20 April 2018. Posted in Newsletters

What in the World is Saba Balsamic Dressing?

Plus 6 Ways to Use It

Saba Balsamic Dressing starts with Trebbiano and Lambrusco grapes that are slowly cooked in open copper vats, reducing the grape must to a sweet concentrate. The grape must is then aged for four years in wooden casks, resulting in a complex condiment that elevates any food it touches.

Chickpea "Egg" Salad Tartines

on Wednesday, 04 April 2018. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes, Main Course

Chickpea "Egg" Salad Tartines
These picnic-ready sandwiches will be a hit with vegans, vegetarians and omnivores alike. Chopped chickpeas mimic the egg while vegan mustard seed aioli gives the salad a kick of bright wasabi-like heat and silky, unctuous texture. The topping choices are endless from thinly sliced radishes and...