Food-Drink

Cantabrian Cheesemakers Shine at the World Cheese Awards 2024

In a significant accolade for the region's dairy industry, Cantabrian cheesemakers have made a stellar impression at the prestigious World Cheese Awards 2024. This year, an impressive ten cheesemakers from Cantabria have been honored with awards, highlighting the region's growing reputation for producing some of the world's finest cheeses.

A Region of Rich Dairy Tradition

Cantabria, a coastal region in northern Spain, has long been renowned for its rich dairy traditions and high-quality cheese production. The recent awards are a testament to the dedication and expertise of local cheesemakers who have perfected their craft over generations.

Cantabria Aims to Become the Pizza Capital of Spain

In a bold and delicious endeavor, the region of Cantabria is setting its sights on becoming the premier destination for pizza in Spain. This ambitious project is driven by a passion for culinary excellence and a desire to showcase the unique flavors and ingredients that Cantabria has to offer.

The Visionary Behind the Movement

At the heart of this initiative is a group of local pizzerias and culinary enthusiasts who are determined to elevate the status of Cantabrian pizza. One of the key figures in this movement is Juan Gómez, a renowned pizzaiolo (pizza maker) from Santander, the capital city of Cantabria. Gómez, known for his innovative pizza recipes and commitment to using local ingredients, has been a driving force in organizing workshops, tastings, and competitions to promote Cantabrian pizza.

Santander Foodie 24 Returns: A Celebration of Cantabria's Culinary Excellence

A Gastronomic Delight for Expats and Locals Alike

Santander, the capital of Cantabria, is gearing up to host the highly anticipated "Santander Foodie 24" event, a culinary extravaganza that showcases the region's rich gastronomic heritage. This year, the event is set to take place on December 7 and 8, 2024, promising an unforgettable experience for food enthusiasts, including expats living in Spain.

A Showcase of Local Cuisine

"Santander Foodie 24" is more than just a food festival; it is a celebration of Cantabria's diverse culinary traditions. The event will feature a wide array of local delicacies, from traditional dishes like 'cocido lebaniego' and 'sorropotún' to fresh seafood and artisanal cheeses. Participants will have the opportunity to sample these flavors at various food stalls and restaurants across the city.

II Alubiada Solidaria: A Heartwarming Initiative in Favor of the Food Bank

This Saturday, the II Alubiada Solidaria, a poignant and community-driven event, will take place in the Arco de la Bahía area, aiming to collect essential items for the local Food Bank. This initiative is a testament to the solidarity and generosity of the community, particularly during a time when many are in need.

The Event Details

The II Alubiada Solidaria is scheduled for this Saturday, and it promises to be a day filled with community spirit and altruism. The event will be held in the Arco de la Bahía, a scenic and central location that is easily accessible for participants. The organizers have meticulously planned the event to ensure maximum participation and efficiency in collecting donations.

Rising Costs of Iberian Ham: What Expats in Spain Need to Know

As the holiday season approaches, many expats in Spain are preparing to indulge in one of the country's most beloved delicacies: Iberian ham, or jamón ibérico. However, recent reports from the Spanish consumer organization OCU (Organización de Consumidores y Usuarios) highlight a significant increase in the prices of this luxury food item.

Factors Driving the Price Increase

The price of Iberian ham, particularly the highly prized jamón de bellota, has seen a substantial rise due to several key factors. One of the primary reasons is the strict breeding and feeding requirements for Iberian pigs. Hams labeled as "de bellota" must come from pigs that have been fed a diet of acorns and grass during the montanera phase, a period that typically lasts from October to February. This diet, combined with the pigs' slower growth rate and smaller litter sizes, significantly increases production costs[3].