by Taste the Can | Feb 22, 2019 | Curiosities, News |
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...
by Taste the Can | Feb 20, 2019 | Curiosities, News |
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...
by Taste the Can | Feb 18, 2019 | Curiosities, News |
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...
by Taste the Can | Feb 15, 2019 | Recipes |
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...
by Taste the Can | Feb 12, 2019 | Curiosities, News |
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...
by Taste the Can | Feb 8, 2019 | Recipes |
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)...
