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espinaler.com

Espinaler

Meet Espinaler gourmet products. Come, enjoy and share! Cook your recipes with Espinaler products! Know the history of Espinaler since 1896 …. Meet our gourmet baskets. DISCOVER SOME OF OUR PRODUCTS. Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled , size selected and hand packed. Mussels are picked up from Arosa estuary trays and they are fried in extra ****** olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected. Clam c...

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CONTACTS AT ESPINALER.COM

F. Xavier Mauricio

F. Xavier Mauricio

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F. Xavier Mauricio

F. Xavier Mauricio

els ta●●●●●●rs, 16

CA●●LS , 08348

SPAIN

3463●●●●0355
xm●●●●●●@yahoo.es

View this contact

F. Xavier Mauricio

F. Xavier Mauricio

els ta●●●●●●rs, 16

CA●●LS , 08348

SPAIN

3463●●●●0355
xm●●●●●●@yahoo.es

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Espinaler | espinaler.com Reviews
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Meet Espinaler gourmet products. Come, enjoy and share! Cook your recipes with Espinaler products! Know the history of Espinaler since 1896 …. Meet our gourmet baskets. DISCOVER SOME OF OUR PRODUCTS. Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled , size selected and hand packed. Mussels are picked up from Arosa estuary trays and they are fried in extra ****** olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected. Clam c...
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2 facebook
3 instagram
4 youtube
5 foursquare
6 tripadvisor
7 who we are
8 history
9 espinaler timeline
10 la salsa
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Espinaler | espinaler.com Reviews

https://espinaler.com

Meet Espinaler gourmet products. Come, enjoy and share! Cook your recipes with Espinaler products! Know the history of Espinaler since 1896 …. Meet our gourmet baskets. DISCOVER SOME OF OUR PRODUCTS. Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled , size selected and hand packed. Mussels are picked up from Arosa estuary trays and they are fried in extra ****** olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected. Clam c...

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espinaler.com espinaler.com
1

Cookery book Archivos - Espinaler

http://www.espinaler.com/category/cookery-book

Puerros en vinagreta de vermut. Los aperitivos pueden ser tan originales y sabrosos como queramos. Esta vez preparamos una receta diferente y muy, muy rica! Los protagonistas de hoy son […]. Toast with white tuna belly and anchovy. It tastes specially good. Without any doubt, this combination of Cantabrian products is one of our favourites. Espinaler Premium white tuna belly is one of […]. Ensalada templada de alcachofas. El maridaje ideal: tapas y vermut Espinaler. Salmorejo con ventresca de atún. Qué m...

2

Mussels - Espinaler

http://www.espinaler.com/producto-espinaler/mussels

Canned fish and seafood. Mussels are picked up from Arosa estuary trays and they are fried in extra virgin olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected. From Galician Rias in Pickled sauce. Ref ESPINALER MUSSELS OL-120 4/6. From Galician Rias in Pickled sauce. Ref ESPINALER MUSSELS OL-120 6/8 Premium. In pickled sauce from Galician Rias. Ref ESPINALER MUSSELS OL-120 6/8. From Galician Rias in Pickled sauce. Ref ESPINALER MUSSELS OL-120 7/9. Canned fish and seafood.

3

La salsa - Espinaler

http://www.espinaler.com/who-we-are/la-salsa

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler. When his wife, Ventureta Roldós. Created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’. Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals. With ‘calamares’ in batter. And even in red vermouth. And a long so on….

4

Espinaler

http://www.espinaler.com/es

Espinaler en los medios. Prepara recetas con productos Espinaler! Conoce la historia de. Espinaler desde 1896…. Descubre nuestros lotes gourmet. DESCUBRE ALGUNOS DE NUESTROS PRODUCTOS. El berberecho se reproduce en la Ría de Noya. Tras unas horas en agua de mar para que libere la arenilla, se cuece, se selecciona por tamaño y se envasa a mano. Es el condimento ideal para todo tipo de conservas, patatas y aceitunas. La fabricamos desde 1960 con la misma receta: una fórmula única, exclusiva y familiar.

5

Espinaler

http://www.espinaler.com/ca

Cronologia de l’Espinaler. Prepara receptes amb producte Espinaler! Coneix la història de. L’Espinaler des de 1896…. Descobreix els nostres lots gurmet. DESCOBREIX ALGUNS DELS NOSTRES PRODUCTES. L’escopinya Espinaler es cultiva a la Ria de Noia. Després d’unes hores en aigua de mar per a que tregui la sorra, es cou, es selecciona per la seva mida i s’envasa a mà. La tonyina viu a les aigües de mars tropicals i subtropicals de tot el món. Les seves qualitats saludables fan que sigui un menjar molt val...

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Inici

http://www.piri.cat/index.php/batac-inici

Mapa per venir a animar. Vine amb un pa a sota el braç. Vine a córrer o a animar a la Burriac Atac amb un pà sota el braç! La Burriac Atac 2016! Ha tornat a engegar la campanya "Vine a córrer o a animar amb un pà sota el braç" amb la finalitat de. Llegir-ne més: Vine amb un pa a sota el braç. Si tens entre 0 i 14 anys d'edat i tens ganes de participar a la Marrec Atac, inscripcions a partir del 4 de juliol per Internet.No badis perquè les inscripcions només es poden fer per.

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barcelona | wineterview

https://wineterview.com/tag/barcelona

Wine of the week. Manuel Poveda/ Compania de Vinos Tricò, Albariño 2011/ Barraca. Manuel Poveda e vengo dalla Galizia. Sono laureato in agricoltura e scienze ambientali. Ho avuto un’esperienza di lavoro presso una azienda vitivinicola, ma tre mesi fa ho deciso di trasferirmi a Barcellona e ora lavoro come cameriere nel ristorante Barraca a Barceloneta. Whats your wine of the week? Compania de Vinos Tricò, Albariño 2011. Prodotto nella zona D.O. Joaquin Lopez / Bodega Ramon Ramos La Muntanya / Xarcuteria ...

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giugno | 2015 | wineterview

https://wineterview.com/2015/06

Wine of the week. Manuel Poveda/ Compania de Vinos Tricò, Albariño 2011/ Barraca. Manuel Poveda e vengo dalla Galizia. Sono laureato in agricoltura e scienze ambientali. Ho avuto un’esperienza di lavoro presso una azienda vitivinicola, ma tre mesi fa ho deciso di trasferirmi a Barcellona e ora lavoro come cameriere nel ristorante Barraca a Barceloneta. Whats your wine of the week? Compania de Vinos Tricò, Albariño 2011. Prodotto nella zona D.O. Joaquin Lopez / Bodega Ramon Ramos La Muntanya / Xarcuteria ...

wineterview.com wineterview.com

hotel | wineterview

https://wineterview.com/tag/hotel

Wine of the week. Vaja Davitadze/ Marani Satsuri / Marani Hotel Batumi. What’s your wine of the week:. Il vino è una bevanda dell’amore, dell’amicizia, della saggezza, una bevanda che ci unisce e ci protegge. Sono felice, con l’aiuto del governo georgiano, di partecipare al programma di recupero di Satsuri (o Satsuravi) è un vitigno autoctono dimenticato nel tempo e quindi molto raro. Marani Hotel Satsuri. Cantina dell’Hotel Marani a Batumi. Mi chiamo Sonya Ribelles, sono di Barcelona, ma negli ultimi an...

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Meet Espinaler gourmet products. Come, enjoy and share! Cook your recipes with Espinaler products! Know the history of Espinaler since 1896 …. Meet our gourmet baskets. DISCOVER SOME OF OUR PRODUCTS. Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled , size selected and hand packed. Mussels are picked up from Arosa estuary trays and they are fried in extra virgin olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected. Clam c...

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