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5 ways to eat octopus in Galicia

5 ways to eat octopus in Galicia

by Taste the Can | Feb 22, 2019 | Curiosities, News | 0 comments

In this place is called “polbo” and is one of the products that perfectly define the Galician gastronomy and, today, we will tell you 5 ways of eating octopus in Galicia. If you have never tasted it, what is the best preparation to initiate us with? As the...
Scallops: symbol of a way and a gastronomy

Scallops: symbol of a way and a gastronomy

by Taste the Can | Feb 20, 2019 | Curiosities, News | 0 comments

  The scallop shell is known worldwide as an emblematic symbol of the Pilgrim’s Way to Santiago. Is used, along with the yellow arrow, to guide pilgrims along its different routes. It is said that the scallop shell is a metaphor, its lines represent the...
In the canning sector we say yes to the Multi-r criterion

In the canning sector we say yes to the Multi-r criterion

by Taste the Can | Feb 18, 2019 | Curiosities, News | 0 comments

  Rethink, redesign, remanufacture, repair, redistribute, reduce and reuse. And all this in the design and manufacture of a product. It is called the Multi-r criterion, the basis of the circular economy. To establish the model, the Department of Environment of...
Squid in its own ink with Milanese risotto

Squid in its own ink with Milanese risotto

by Taste the Can | Feb 15, 2019 | Recipes | 0 comments

Ingredients Squid in ink (1 tin) · Rice Carnaroli (200 gr) · Onion, finely chopped (30 gr) · Olive oil (30 cl) · White wine (1 glass) · Saffron (to taste) · Poultry stock (50cl) · Butter (20 gr) · Grated Parmesan (30 gr)     Preparation Prepare the risotto...
Shell fisherwomen on foot: the Galician warriors

Shell fisherwomen on foot: the Galician warriors

by Taste the Can | Feb 12, 2019 | Curiosities, News | 0 comments

Galician shell fisherwomen have been tracking beaches for centuries in search of clams and cockles. Thanks to them, shellfishing on foot survives, an ancient fishing gear threatened today by biological control and the threat of poachers. A work that revolves around...
Light tuna Nigiri with rocket and grapefruit

Light tuna Nigiri with rocket and grapefruit

by Taste the Can | Feb 8, 2019 | Recipes | 0 comments

Fusion cuisine between Japanese gastronomy and our Spanish canned product.   Ingredients: Yellowfin tuna in olive oil (1 tin) · Sushi rice (100 gr) · Water (150 ml) · Vinegar (10 ml) · Salt · Sugar (1 tbsp.) · Rocket leaves · Grapefruit zest (or other citrus)...
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DISCOVER IN THIS VIDEO THE ORIGIN OF THE BEST CANNED SEAFOOD IN THE WORLD

The best canned seafood in the world from Cata la lata - Taste the can on Vimeo.

DESCUBRE EN ESTE VÍDEO EL ORIGEN DE LAS MEJORES CONSERVAS DE PESCADO Y MARISCO DEL MUNDO

Las mejores conservas de pescado y marisco del mundo from Cata la lata - Taste the can on Vimeo.


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