by Taste the Can | Oct 25, 2016 | News |
The gastronomic applicability of canned goods and new processed food is granted in the Forum, since during the four days of the fair several tastings of these products will take place The Chef Lucia Freitas showed her great culinary proposals with fish and...
by Taste the Can | Oct 25, 2016 | News |
Canning industry is a sector constantly looking for efficiency and sustainability,and we are not talking here about economics or personnel. We mean environmentally, in the whole sense. The sector has a firm commitment with the sustainability and rational use of the...
by Taste the Can | Oct 18, 2016 | News |
Today, ANFACO-CECOPESCA and Consellería do Mar from Xunta de Galicia (Galician RegionalGovernment) together with the Ambassador Mr. Ramón de Miguel are hosting a reception from 07.00pm. People attending will taste diverse canned fish and seafood preparations,...
by Taste the Can | Oct 17, 2016 | Recipes |
Ingredients: ½ kilo of mushrooms, 3 cans of squids in olive oil, 25 grams of butter, 1 tablespoon of flour, ½ litre of broth, white wine, 1 garlic clove, chilli, parsley, olive oil and salt. Preparation: Lightly wash, cut and sauté the mushrooms in a frying pan with...
by Taste the Can | Oct 11, 2016 | News |
Once again, the canning industry is at the head of the technological evolution. In the quest for the maximum efficiency and quality, and the minimumenvironmental impact, canneries are evolving to this so called industry 4.0. Robotics and R&D experts working...
by Taste the Can | Oct 4, 2016 | News |
In Spain we are used to eat canned fish and seafood at home and in the bar as tapas, too. We even have restaurants with a long menu based in dishes with canned fish and seafood. Luckily for you (and for us) conservas are now trendy and restaurants all around the world...
