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Last May, we presented a cutting edge scientific technology… The Foodpairing

Foodpairing analyzes the molecular structure of Castillo de Canena Arbequina and Picual EVOOs. They then match them with a database of over 1,300 foods and drinks, selecting those with common aromatic components to create revolutionary pairings.

This has been a source of creative inspiration for the world’s top chefs.
THANKS to everyone and especially to Bernard Lahousse for this great day

You can find more information in the following link: Foodpairing and in our Facebook.

árbol Foodpairing

Bernard Lahousse

Bernard Lahousse y Rosa Vañó

Santiago Botas, Fernando Yustas y Laura Calvo

Cheeses from Poncelet

Bizcochos foodpairing
Andrea tumbarello, chef
Bloody Mary con Gin Mare y Reserva Familiar Arbequino
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