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НОВОСТИ

We received the Innovation Award from the Superior School of Olive Oil

02 Август 2019

It is an honour for us to inform you that last May we received the Innovation Award from the Superior School of Olive Oil in Valencia for our new oils Arbequina&Harissa... Read more

We cooperate with the Oleicum Cooking School

25 Июль 2019

We have signed a collaboration project with the Oleicum  Cooking School . This is an Integral Training Centre for hotel and catering professionals, with a global educational offer for new students and professionals seeking specialisation and learning in the world of Tourism and Hospitality through private and official training. This project is such a great value for our Corporate Social... Read more

El Descorche: obligatory stoppage if you go to Zaragoza

19 Июль 2019

No plans for the weekend yet? If you go to Zaragoza we recommend you to visit El Descorche. Located in Andador Gutiérrez Mellado street, this restaurant has the perfect conditions to enjoy a tapa, a portion or even menus! Elaborated with traditional techniques and incorporating ingenious novelties of modern cuisine, for which your cook uses exquisite seasonal foods, among which is currently... Read more

We are pioneers in adhering to the ONU Global Compact

17 Июль 2019

Castillo de Canena Group adheres to the 10 Principles of the Covenant on Human Rights, the Environment, Labour Rights, Sustainability and the Fight for Corruption. We embrace these principles as the foundation of our strategy, culture and daily business activity, as well as getting involved in corporate projects that contribute to achieving greater objectives already set by the United... Read more

Crayfish tartar, Caviar Paris 1925 and our Arbequina&Co

12 Июль 2019

It's Friday and we present a new recipe with caviar, very simple and original to prepare this weekend!! INGREDIENTS 1 ripe avocado 8 medium crayfish (previously frozen one hour before to peel them better) 2 limes Extra virgin olive oil Arbequina&Co 02 Salt Maldòn Chives Caviar Paris 1925 Rocket PREPARATION Peel the avocado and cut it into small cubes 0.5 cm thick.... Read more


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