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On Monday, May 07, the 32nd edition of the Salon de Gourmets, an unmissable appointment to discover the latest news on the gastronomic market. We were there and selected for Summum the ten most exquisite, original and groundbreaking delicatessen of that event.
What better way to celebrate spring than by renovating your pantry?
With a sparkle of black truffle
Pafritas is a Riojan company with more than twenty years of existence. Their specialty is French fries. In Spanish olive oil and with a special twist. The novelty that this year brings to Gourmet Lounge They are potatoes with black truffle, for which selected potatoes of the sour variety cooked at a low temperature and then naturally cooled are used, olive oil, Torrevieja sea salt and, of course, black truffle sprinkles.
The most sophisticated salt
Another novelty is the caviar salt marketed by Pyrenees. Dark gray in color and with a double texture – that of the grains of salt and that of the dried sturgeon roe – this condiment is designed to season low-temperature fish, tartares, ceviches and, why not, a fried egg.
This delicatessen is the fruit of a complex manufacturing process: first the roe are saturated with salt until they lose water and then they are mixed with the oil with which the caviar cans are impregnated. Packaging, in black and gold, it is also an ode to exclusivity.
Yuzu oil, the most exotic dressing
Young, but with tradition. That’s how it is O-Med, Granada company devoted to the production of premium olive oils. He has just released the one he claims to be the first and only olive oil flavored with yuzu skin, the Japanese citrus that has been going strong.
The result is a very delicate dressing, with the warmth of Andalusian olives and an exotic and unexpected touch. A bottle of this oiland it costs 15 euros. In order not to waste the yuzu, which is grown in Andalusia, an interesting jam is also made.
All the colors and flavors of citrus caviar
About us Gourmet Garden, specialized in exotic citrus fruits, has been a pioneer in publicizing the finger lime in the catering sector of this country. A delicious ingredient, of Australian origin, but also very delicate and very perishable. To obviate this inconvenience and after a long research process, this brand has managed to package fresh citrus caviar and make it affordable for all palates.
Playing with different varieties of this fruit and different stages of maturity, he has launched three types of finger lime, with a different degree of acidity and color.
Turmeric, honey and pepper
No gastronomic event that is respected can now do without superfoods and the attractiveness they exert. The product range of Wisenature seems to be designed to raise the passions of the foodie public who, in addition to enjoying food, loves to take care of themselves.
Among the novelties is Curccumel, a honey with turmeric, the super trendy ingredient, cinnamon and pepper perfect to tackle the golden milk from a different perspective. Or to spread a toast in a different and nutritious breakfast.
Moringa, the new trendy superfood
If the benefits of turmeric are no longer a secret, it is less known the moringa. Originally from India, this superfood is rich in vitamins, minerals, proteins, essential amino acids, and antioxidants, among others. It can be added to hot and cold salty and sweet preparations to enhance its nutritional contribution.
Regional Co., an Alicante company with almost a century of history, markets, among other spices and salts, this valuable ingredient, in powder and organic farming. The ground amla It is another novelty from India, where beneficial properties for hair and nails are recognized.
Customizable cones
The idea is simple, the result is great. The Cone Lab. produces a range of minicucuruchos designed for us to notice the “Wrapper” as much as in the filling.
Olive oil, tomato and oregano, pepper and Ras el Hanout (mix of spices) and cookie with chocolate chips, chocolate and speculoos (spiced cookies) are the respectively salty and sweet varieties of this invention. They combine with almost any ingredient and the range can be extended at the customer’s request. The finger food reinvents itself.
In the clouds
Chocolates, honeys, seaweed teas, cookies, pasta, candies … Young and BeautiFood is to make available to the most demanding foodies authentic sweets with one of the most careful and award-winning packaging in the sector. They do it so well that even some chicharricos (fried pork rinds) shine in a garish pink tube as the finest morsel.
The novelty that the brand boasts in this edition of the Gourmet Lounge are a three flavor clouds: strawberry, mango and lemon. The packaging, impeccable and sensual.
Like a work of art
Pineapple and ginger, green tea with roses, Gin and tonic, apricot and honey with lemon. These are some of the suggestive combinations of the chocolates in the series Art of Belenguer, Aragonese pastry with exactly one hundred years (and three generations) of travel.
These artisan chocolates have the characteristic of being hand painted. Everybody shine like jewels under the light, but neither looks the same as the other. A box of twelve units touches the 17 euros.
A unicorn on the table!
It does not exist in reality, but little seems to matter to us. The Unicorn it is the fashionable animal. In clothing, decoration and also in gastronomy. It is the symbol of one of the most captivating products of the liquor brand Habelas Hailas. It is a cream cloud flavored with berries, banana and strawberry and mango and coconut. It is made with a base of pomace and Galician milk. A most fanciful drink to close a meal.
La cloud cream It is available in three flavors: berries, banana and strawberry, and mango and coconut.