siete bis - landaluzlandaluz.es/uploads/revista/37-pdf-siete_bis.pdf · 4 andalusian flavour...

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Edited by LANDALUZ, Certified Quality BusinessAssociationEditorial BoardLANDALUZ, Certified Quality Business AssociationD. Manuel Jurado ToroD. Ángel Gómez EsquinasD. Álvaro Guillén BenjumeaD. Jesús Barrio RubioD. Alfonso Hidalgo RomeroD. Francisco Artacho Sánchez

General SecretariatD. Juan de Porres GuardiolaD. Santiago Urquijo Ruiz-GiménezD. Pedro Parias JiménezDña. Mariella Cingolani CoronelD. Miguel Angel Jiménez SegadorD. Armando Dávila MiuraDña. Eloísa Barros Guerrero

Editorial Coordination and DesignGLOBAL PRESSCarlos Javier Aguilar GaleaPaloma Rodríguez RodríguezRocío Manteca MedinaAvda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª -Mód. 7, 41018 SevillaTel.: +34 954 92 32 33 - +34 954 70 24 50Fax: +34 954 92 29 65 [email protected]

PhotographyMiguel Ángel Cano Pérez, Landaluz´s archive, Extenda,Valle del Este, Pionono.es.

TranslationArual & Company, traducciones corporativas.

This magazine has the support ofEXTENDA, Trade PromotionAgency of Andalucia.

LANDALUZ, Certified Quality Business AssociationAvda. de Grecia 8 - 41012 SevillaTlf: +34 954 23 48 49 -+34 954 29 63 19 Fax: +34 954 62 32 [email protected]

We would like to thank: Ángel León, Patronato deTurismo de Jaén, Valle del Este Golf Resort, HaciendaBenazuza, Ferrán Adriá.

Depósito Legal: SE-0181-06

18 FlavoursSweet sweet Andalusia

54 SmellsHacienda Benazuza

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Summary

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Words Editorial........................................................6Trade Promotion Agency of Andalucía.........8

Landaluz Andalusia in Italy

The Netherlands welcomes andalusian products...........12Flavours Sweet sweet Andalusia .............................18Puerto Escondido Recipe...................................44Routes Baeza, silents streets and golden stones.......48Smells Hacienda Benazuza........................................54Ideas Ferrán Adriá.....................................................60Pause Valle del Este Golf Resort...............................64Etc. Andalucía..........................................................70New Features............................................................72We are...............................................................80

48 RoutesBaeza, silents streets

and golden stones

64 PauseValle del Este Golf Resort

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Dear friends,

As the holiday season approaches, in which gradual excesses against aesthetics are committed all over theworld, we would like to share with all of you an essential part of our gastronomy that provides severalvalues beyond those with regard to calories.

Christmas sweets in Andalusia, and by extension Spain, maintain their most traditional value, dating backto the preparation in most cases to the fifteenth and sixteenth centuries where the cultural mix of theMuslim, Jewish and Christian faiths consolidated a richness and diversity with regard to products thatrange from our most traditional mantecados to our most exquisite alfajores.

This tradition is combined with a modern and dynamic sector which in most cases has consolidated withchocolate companies that have managed to break with the seasonal implications of their products.Innovation is a common denominator in all of them, creating alternative products for those consumersthat are intolerant to animal fat and/or sugars. Likewise, we must not forget the liqueurs that are so commonly enjoyed during this season that are furthermore an equally unforgettable experience.

Through its articles, this magazine has grown to become one of the best menus presenting Andalusiaabroad. Over time it aims to be a consistent and durable vehicle for the many opportunities our countryoffers the citizens of the world.


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roUnder this maxim and with the utmost zeal possible, wewould like to permanently draw you closer to what our regionhas to offer as regards to; tourism, gastronomy and, of course,products, with one sole intention: obtain faithfulness fromthose who are already familiar with us and perhaps encouragethose who have yet to decide to sample the wide array of ourregion’s excellence.

Proper evidence of this lies in our two promotional endeavours which we have carried out recently with the distribution chains Carrefour and Metro, from Italy and TheNetherlands, respectively, wherein more than 60 companieswere able to offer their products, clear proponents of theMediterranean diet, within more than 15 supermarkets.

From our standpoint, we would like to encourage all of thosechains that have yet to decide upon hosting a sample ofSpanish and Andalusian products at their stores, to do so, aswe consider it to be an incredible resource for motivating salesamong their consumers. Offering healthy and safe food products are inarguably sufficient motives to commit to the initiative.

I do not want to pass up the opportunity proffered by thesewords to wish you happy holidays in advance and, if possible,and if they are within your reach, enjoy them with some ofour Christmas sweets; you will not regret it, regardless of theconsequences.

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More than fifty food andagricultural productsfrom 22 Andalusiancompanies were promoted in two Jumbohypermarkets located inthe Portuguese cities ofFaro and Almada untilthe 14th of October.This campaign wasorganized by theMinistry for Tourism,Trade and Sport throughthe Trade PromotionAgency of Andalusia(Extenda) and theAndalusian BusinessAssociation for QualityFood and Agriculture(Landaluz).

Participating companies fromthe autonomous communitydisplayed their product references in specially decorated corridors and handed out approximately125,000 promotional leaflets.In addition, they held dailytastings featuring theAndalusian products.

The Andalusian companiesthat partook in this campaigncame from Jaén (EmbutidosCarchelejo, AceitesGuadaletín), Cádiz (Guipan),Seville (Oleoquivir, InésRosales, E. Moreno-LosArtesanitos, Ángel CamachoAlimentación, HuertaCamporico and Salysol) and

Málaga (Naetura Trade CO.and Ubago).

Other Andalusian companiesthat exhibited their brandscame from Córdoba (Covap,Fine Tapas Olive Oil andVinegar, Productos Musa, DonGutierre, Celestino Gómezand Despensa La Nuestra),Huelva (Mariscos Mendez,Cuyar, Conservas Jabugo andUsisa) and Granada (IndustriasCárnicas Zurita).

22 ANDALUSIAN FIRMS PROMOTED IN JUMBO STORES IN PORTUGAL

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A total of 30 restaurants and five representatives from the Japanese pressattended a tasting of Andalusian wines inTokyo, organized by the Ministry forTourism, Trade and Sports through theTrade Promotion Agency of Andalusia(Extenda). Six firms from the AutonomousCommunity participated in this event, whichwas hosted in collaboration with theAssociation of Japanese Chefs (AJCA).

During this event, a seminar on the characteristics of Andalusian wines was givenby Yoshiko Akehi, a journalist specialized inSpanish wines and the Japanese representative of the Regulating Council ofWines from Jérez. Likewise, the participatingwineries had the opportunity to individuallypresent the characteristics of the seven typesof wines, followed by selecting a match ofthe wines with different dishes.

The participating wineries came from Cádiz(Maestro Sierra, José Estévez, Hidalgo laGitana and Williams&Humbert), Málaga(Bodegas López Hermanos) and Córdoba(Alvear). The types of wines featured were:white wine, Manzanilla, Amontillado,Oloroso, Médium, Moscatel and PedroXiménez.

In 2006 Andalusia exported 118.96 millioneuros in wine, and Japan is 10th on the listof destinations. According to reports by theMinistry, the region has very competitivewines which have great potential in Japandue to the increasing popularity of Spanishgastronomy and the introduction of Iberianpork products. In the last ten years, thepresence of Spanish wines in the Japanesemarket has increased considerably.

THE AUTONOMOUS GOVERNMENTPRESENTS SEVEN ANDALUSIAN WINES TO 30 JAPANESE RESTAURANTS


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OVER FORTY FIRMS FROM POLAND AND HUNGARY LEARN ABOUTTHE FOOD AND AGRICULTURAL PRODUCTS FROM ANDALUSIANCOMPANIES

A total of 42 importers and distributors from Hungry and Poland learnedabout the quality products offered by a delegation formed of eightAndalusian food and agricultural companies during a forum organized bythe Trade Promotion Agency of Andalusia (Extenda). The sessions wereheld in Budapest and Warsaw.

The object of this mission has been to reinforce the presence of thisregion’s products in these areas of Central Europe. In order to meetthese goals, the Autonomous Government has organized a series of bilateral meetings in addition to visits to a wide range of companies.During their stay in Poland, the Andalusian producers visited Bronisze, thecountry’s largest wholesale market and its logistical center for horticulturalproducts.

The Hungarian itinerary included visits to the headquarters of differentimport cooperatives as well as meetings with Hungarian importers.

The following regional associations from the Autonomous Community ofAndalusia participated in this event: Aeca and the North African TradeCompany, from Córdoba; Agrocarchuna and Miguel García Sánchez andSons, from Granada; Agrogades, from Cádiz; Caparrós Fruits and theDaza Palmero Brothers, from Almería; and Cítrica, from Seville.

Markets: Hungary and Poland

The food and agriculture industry in Hungary had exports totaling over12.1 million euros in 2006, and annually spends more than 75 millioneuros on importing products from this sector. As a result, theAutonomous Government of Andalusia predicts a growth margin forAndalusian food and agricultural products, with a principal focus on itemssuch as lettuce, onions, cucumbers, tomatoes, peaches, plums and strawberries.

With regards to the Polish market, Spain has been its main supplier offruits and vegetables since 2002, and Poland is the net buyer of Andalusianproducts, given its non-existent production. In 2006, the AutonomousCommunity’s exports to Poland were valued at 57.9 million euros in foodand agricultural products, converting it into the eleventh most importantdestination for our products.

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Andalusia in Once again, Andalusia and its companies went abroad through thework of the Regional Department ofAgriculture, Fisheries and CarrefourSpain, with the aim of disseminatingand promoting the excellent qualityand richness of their food products,their gastronomy and their culture.

Over 15 Andalusian companies representing the main Spanish foodsectors brought a portfolio of morethan 45 product references, takingover the shelves a the Carrefour centres in Milan and Turin.

Italian consumers were able to enjoya complete and choice selection ofthe best products that comprise theMediterranean diet, recognisedworldwide by experts for its beneficial health qualities .

Food items such as olive oil,sausages, canned fish and vegetables,sweets and of course our wine,which became treats to Italian consumers.

This action is encapsulated inLANDALUZ’s commitment to theinternationalisation of its companiesand its close collaboration withEurope’s main distribution chains inorder to place its quality Andalusianproducts on their shelves.

The Corporate Business AssociationQuality Standards Certification(Asociación Empresarial de la CalidadCertificada), LANDALUZ, is an entitythat joins over 120 companies in the Andalusian agro-food sector whose main goal isto promote and disseminate excellence in quality Andalusianfoods. Andalusia is one of Spain’s topregions as regards importance in theagro-industrial sector, representing15% of agro-food sales in Spain, providing employment and obtaininga positive market balance as a resultof the large volume of exports.

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More than 125 references and products representing the mainAndalusian trademarks participated inthe first promotion of Andalusianfoodstuffs in The Netherlands, thanksto a mission that the CorporateBusiness Association QualityStandards Certification (AsociaciónEmpresarial de la Calidad Certificada)LANDALUZ and the AndalusianAgency for Foreign Promotion(Extenda), an entity affiliated with the RegionalDepartment of Tourism, Trade andAthletics, have organised in collaboration with Holland’s MAKRO.

For yet another year Andalusia and itscompanies go abroad through thehelp of its international promotionbody, EXTENDA, with the aim ofdisseminating and promoting theexcellent quality and richness of theirfood products, their gastronomy andtheir culture. The more than 20companies in the Andalusian agro-food sector which participatedbrought a complete and diverseselection of their best products.Therefore, CERTIFIED QUALITY,the seal with which the RegionalGovernment of Andalusia acknowledges products of superiorquality, continues to make its wayonto the European market.

Bear in mind that between themonths of January and February2007, the commercial balance ofAndalusian agro-food productsobtained a surplus of 606.2 millioneuros, resulting from exports carriedout amounting 978.4 million euros,indicating a significant endeavour progressively undertaken by companies in our community toreach foreign markets.

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The origin of the mantecado can betraced back to the 16th century to agrain and pork lard surplus in thispart of Andalusia. According tosome, it first originated in Estepa andto others in Antequera...butnotwithstanding this debate; thetown of Estepa is one of the sweetest hamlets in Andalusia and isfamed for being the world’s birthplace of mantecado due to itspioneering role in the commercialisation and expansion of this product.

Unlike marzipan, mantecadoimmediately became one of themost popular Christmas confections, appealing to all socialclasses. The first records referringto the elaboration of these sweets inEstepa date back to the 16th

century, and allude to the thousand-year-old pastry-makingtechniques inherited from the Arabs.

The land in and around Estepa wasideally suited for the cultivation of grains, and the abundant wheat harvest in turn

Andalusia is the birthplace of mantecado, a traditional Spanish crumble cookie and the most emblematic of all Christmas sweetsgiven that this singular confection is present on every holiday tableand in every Christmas gift basket. In Andalusia, the Route of theMantecado invariably begins in Estepa (Seville), and then continueson through Rute (Córdoba), and Antequera (Málaga), before finallyculminating in Alcaudete (Jaen). The mantecado, which without adoubt has a significant role in the gastronomic culture of Andalusia,has created an industry shaped by tradition through recipes thathave been handed down for centuries.

became excellent flour, ideal for baking.Additionally, the meadows and groves ofoak trees were rich in grasses for grazing aswell as acorns, which were consumed bythe numerous herds of Iberian pigs, fromwhich the fresh and very high-quality Iberianpork lard was obtained. The lard waskneaded together with the flour into dough,to which later sugar, cinnamon, sesamewere added, before the mixture was bakedin the oven.


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These “tortas de manteca” or lardcakes, were the original mantecados. The recipes of oldand the baking techniques werethen handed down from generationto generation. It was not until the19th century however, that themantecados and polverones thatwe know today were first made,soft on the inside and crunchy onthe outside.

As the story goes, it was a womanfrom Estepa, Micaela Ruíz (betterknown as “La Colchona”), who revolutionised the history of themantecado in that area in 1870. A housewife, she took advantage ofthe fact that her husband transported goods from Estepa toCórdoba to sell her homemadeconfections along the way. In orderto make the sweets last longer andsurvive the journey, she had thebrilliant idea to dry them out insuch a way that the mantecadoswere preserved as if they had justcome out of the oven.

The formula was such a successthat in no time the mantecadoswere not only well-known inCórdoba and the surroundingareas, but they were also beingconsumed all over Spain. In 1934there were already approximately15 houses in Estepa that had beenconverted into small factories andthat had stepped up production in order to sell thesweets to the neighbouring markets to thesouth.

Today, some of the streets ofEstepa have names thatevoke this unique product,such as Avenida del

Mantecado (Mantecado Avenue),Calle Ajonjolí (Sesame Street), CalleAlmendra (Almond Street) andCalle Azúcar (Sugar Street). Inaddition to their names, the streetsare filled from August to Decemberwith aromas of cinnamon, toasted almond, etc...

With time, the range of mantecadoshas broadened, as has the mechanisation that is now used fora large part of the productionprocess. Companies that makemantecados are now at the centreof the local economy and promotethe creation of other auxiliary industries, such as flour mills orindustrial machinery destined to beused in the production of thesesweets. When speaking about themantecados of Estepa, one is invariably speaking of La Estepeñaand E. Moreno, two of the sector’sleading companies, in which experience and quality go hand inhand to guarantee the finest ofproducts.

Naturally, the mantecado hasevolved over time. For ManuelSalas, a representative of theAssociation of Mantecado Makersof Estepa (AFAMES), “a man-tecado maker from Estepatakes care that his productsare faithful representatives ofthis Christmas tradition thathas grown to include multiple varieties; where

the almond, chocolate and virginolive oil are constantly gaining importance in a series of productsthat we can refer to as traditional(mantecados, polvorones, roscosand alfajores), and specialty products (all of those products witha chocolate and almond base inmore or less percentage).”

According to Manuel Salas, “theseproducts are very closely linkedwith Christmas and we haveabsolutely no intention of breakingthese ties. It would be somethingsimilar to denaturing them toinclude them in a pastry item thatwould end up diluted among theample selection offered in this sector”.

The Production of mantecados andsimilar products in Estepa reachesover 20 tons annually and theindustry employs more than twothousand people during productionmonths. On a curious side notewith respect to the work force, atleast in Estepa, 90% of the workersare female.



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With the goal of protecting thequality and singular nature of theChristmas sweets produced inEstepa, AFAMA has solicited recognition as a ProtectedGeographic Indication for the mantecados, polvorones, roscos devino and alfajores produced here.The petition considers that whilethis is not the only place wherethey are produced, it is in factresponsible for the largest part ofproduction for the entire country.

With regards to export, the figures,compared with national sales, areinsignificant from a quantitative pointof view – approximately 5% of the20 tons that are annually producedfor national consumption – butqualitatively, they are important.Exports are also linked to the coldest months of the year, giventhat much of outside consumptionfollows the same traditions as inSpain.

According to Manuel Salas, “Thoseproducts that integrate chocolate asone of their most important ingredients sell very well in thosecountries where they are morefamiliar with our upper tier traditional products, as is the casewith the United States and theEuropean Union”.

Alcaudete the smell of Christmas

Although it is hard to believe, summer in Alcaudete smells likeChristmas. A sweet aroma creepsinto one’s nose while strollingthrough the streets of this town ofthe Sierra Sur – especially whenwandering the streets found inclose proximity to the factory thatmakes Productos Mata. It is a suresign that the Christmas campaignhas begun in this company. Therace began on September 1st and

as the year progresses, the rhythmof the factory accelerates so that bythe Christmas time, all of theirproducts can be on the tables allacross Spain. For this company, themajority of the items produced willbe its best seller the Hojaldrinas, aproduct whose name and design isregistered for exclusivity by Mata.The Hojaldrina is a small baked puffpastry made with fresh oranges andthe aroma of wine, giving it anunbeatable flavour.

In order to produce the hojaldrinas,in addition to all of the otherChristmas sweets, the companymust double its number of employees. This is because Mataworks year round, not only seasonally. It needs the workers totake care of its other product line:delicatessen quality canned vegetables, for example broadbeans, tomatoes, asparagus, thatare served on the tables of some ofthe country’s most prestigiousrestaurants, such as those ofBerasategui and Adriá.

In actuality, the immense majority ofthe employees are women that thecompany already knows. This isdue to the fact that Christmas confections have become a tradition in Alcaudete and practicallyall of the women who work at thefactory have been doing it for years,in fact, some of them have takenover the positions once held bytheir mothers.

This is understandable; Mata hasbeen making Christmas sweets forover 109 years. It all began as afamily business that has little by littleevolved into what it is today, a largecompany that sells both nationallyand internationally, but at no timeforgetting its roots.

Mata is the first Christmas confectionary to be given theCertified Quality classification.Quality is the first and utmost concern of this company, a qualitythat has already brought fame andprestige to Mata by following thepurest traditional artisanship.

When speaking of Andalusiansweets, we absolutely cannot forgetto mention one of the region’smost traditional: the pionono.Originally from Santa Fe, Granada,the pionono is a biscuit that hasbeen moistened in syrup, and thentopped with cream and a toastedcrown representing the silhouetteof the head of Pope Pio IX, a veryimportant figure at his time especially after the establishment ofthe Immaculate Conceptiondogma. Although it is a sweet thatis eaten every day in Granada, inother areas it has come to be considered a treat for bon vivantsand gourmets. The goal ofPionono.es has been to give accessto this magnificent sweet to everyone in Spain. An innovativecompany, it uses the Internet tosend the sweets throughout thecountry and in the near future tothe rest of Europe.

Within the same region, it is alsoimportant to point out IndustriasEspadafor, one of Granada’s mostrecognized companies due to itsextensive line of non-alcoholic beverages that are made in accordance with the highest standards of quality. Among itsproducts is Champín, a unique, funand festive non-alcoholic drink thatis especially suited for celebrations.

Rute, liquors and anisette

Christmas season is not only a timefor having traditional sweets on the


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During the Christmas holidays there is a tendency to overeat, and as a digestif, to consumemore alcohol than usual. Despite the natural ingredients, inclusion in the Mediterraneandiet, and small size, mantecados are very high in calories. In addition, one should take

into account the fact that they are so exquisite that it is impossible to eat just one.

Along these lines, and of course wanting to satisfy the demands of consumers, the makers ofmantecados have carried out various market studies to help them to launch new innovativeproducts. Hence the birth of the mantecados made with olive oil as a substitute for the mantecade cerdo (pork lard) which they are named after. In addition, for the past few years we havebeen able to enjoy the polvorón “light”, a version in which vegetable shortening is substituted forpork lard, sweetener for sugar and whole-wheat flour for regular white flour. The confectionprocess remains the same, and while the sweets have a different flavor, they are quite similar.

table, but also for the liquors and anisettesthat accompany the mantecados, alfajores orroscos de vino. Rute is known for itsfamous anisettes, eau-de-vie and artisanalliquors, as well as for the production ofChristmas confections, mantecados, hojaldres and piononos.

Visitors to Rute are welcomed by the aromaof anisette, and in this sense the distilleries ofRute share in the long-standing and historictradition of the town. The anisette or liquor,dry and sweet, made completely naturally inthe distilleries, is the most authentic productfrom Rute. Other exquisite liquors that arealso made here are pacharanes, licor deguindas, and rosolí, all of which can be tasted in any of the town’s distilleries. Themost famous brand of anisettes and liquorsin Rute is Machaquito.

Of course we cannot forget the Christmascandies that are made in Rute, thanks to twocompanies associated with Landaluz, La Florde Rute and Doña Jimena, both of whichboast excellent reputations within and out ofAndalusia. The painstaking selection of theraw materials and careful preparation makethem deserving of the prestige that theyenjoy within the Christmas sweets market.

In the days leading up to Christmas, Rute fillswith visitors anxious to get their hands onthe precious products that are so treasuredat this time of year.

The miners´ basin

There is however another area in Andalusiathat is famous for its anisettes and liquors,one whose history is interwoven with itscustoms and traditions. It is none other thana mining towns in Huelva. While theseliquors have always been referred to asaguardientes, this word is registered as aDesignation of Origin for the distilled orujosmade in Galicia.

In Valverde del Camino, since 1820, thistradition has had a name: AnisadosZarza-Mora S.L., a company that continuesthe tradition of a very slow and meticulouspreparation process.

The town of Puerto de Santa María alsoboasts its own distilled liquors which are verypopular through out the Christmas season.Since 1880, the company Rives Pickmanhas dominated the sector. Rives is a leaderin non-alcoholic liquors and concentratedfruit juices. The wide range of Rivesproducts deserves a special mention of itsown, but as an after-dinner drink toaccompany a copious Christmas supper, oras a complement to an excellent mantecadoor polvorón, we recommend the herballiquor known as El Monje, an excellentaguardiente de orujo (distilled graperesidue), a digestif after a wonderful meal.For a non-alcoholic beverage, one might tryone of the company’s most characteristicliquors, the Amaretto sin or the green appleliquor. “Good appetite”.


“Light” mantecados

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The mantecado is sweetened dough whose mainingredients include flour, pork lard, cinnamon, almondsand/or ground hazelnuts, and sesame seeds. Theseingredients are made into a dough which, when baked inthe oven, acquires a medium bodied consistency.

The primitive mantecado has been a starting point fordeveloping diverse methods of elaboration, which taketheir name from the method of production, ingredients,and geometric shape. The most representative exam-ples of them are the following:

Mantecado típicamente artesano (typically handmade). Handmade and covered in silk paper, theyare usually topped with sesame seeds.

Mantecado típicamente industrial (typically industrial).Made on an industrial level with the use of machinery,they are usually wrapped in transparent cellophane.

Mantecado de almendra (almond), substitutes part ofits flour with ground or powdered almonds.

Mantecado de avellana (hazelnut), uses hazelnutrather than almond

Mantecado de canela (cinnamon), incorporates cinnamon in the dough

Mantecado doble de canela (double cinnamon). Thisis a traditional mantecado that is typical of Antequera,hand made with cinnamon essence as an ingredient. It iscalled “double” because it looks like two pieces wrappedtogether.

Mantecado de limón (lemon), with grated lemon rindfor flavor

- Mantecado de coco (coconut), with grated coconut

- Mantecado de chocolate uses chocolate as an essential ingredient for colour and flavour.

Mantecado de aceite de oliva (olive oil), replaces themanteca (pork lard) that these products are named after

Polvorón. It’s a specialty that falls close to the mantecados, using the same characteristic ingredients ofmantecados, but always adding some quantity ofalmonds depending on its category (extra, supreme,etc.). In addition, they are longer and more oval inshape than mantecados and are covered with very fineor powdered sugar.

Rosco de vino o de anís. Also made with almondsand infused with the aroma of anis or wine, they areshaped like doughnuts and covered in powdered sugar.

Cortadito de almendra. Contains finely groundalmonds and ground cinnamon.

Bola de coco. This sweet is characterized by the contrast in flavours between the chocolate outside andthe coconut centre.

Alfajor. This Persian sweet was brought to Spain by

the Arabs in the 8th century. Made with a base of purehoney, toasted ground almonds, hazelnuts, flour, breadcrumbs, sugar and spices (cilantro, clove, anis, sesameseeds and cinnamon), it is shaped like bugle, and tasteslike nuts and honey with a lightly spiced aroma and sugarcoating.

forms and Flavours


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Productos J. Jiménez S.L.is a family-owned companythat was founded in 1961 in asmall “pueblo” in the provinceof Jaén, Alcaudete, located inthe heart of Andalusiabetween the provinces ofGranada, Cordoba and Jaén.The name Doña Jimena is areminder of Spanish History,Culture and Tradition.

Doña Jimena has facilities witha surface area in excess of30,000 square metres, and isfurnished with the best technological conditions for

manufacturing sweets andchocolates. Each productionand packaging line is equippedwith the most advanced toolsin order to ensure maximumproductivity and the quality ofits products.

Over the first 30 years of theiroperation, Doña Jimena manufactured typicalChristmas products: turrón,mazpan, marquesas, puff pastries… and all kinds ofemblematic goods derivingfrom the almond.

Seeing the potential that thechocolate sector offered, theydiversified their range of products in 1991. The company launched a full lineof bonbons, chocolate snacks,boeros and Belgian chocolatesfor Christmas that they wouldsoon aim to sell year-roundon both the national and international markets. Theythereby managed to strengthen and diversify a production method that haduntil then been only seasonal.

The range of products is sufficiently broad as to satisfyall kinds of clients and markets.It includes traditional SpanishChristmas specialities, bonbons and chocolates forChristmas, Easter orValentine’s Day and also anextensive line of products forthe impulsive channel.

Currently, Doña Jimena, isone of the most prestigiousproducers on the Spanishbonbon market and inChristmas specialities. Itexports to more than 70countries in all of America,Europe, the Middle East andthe United States.

Doña Jimena has attained alarge presence in the world,taking the taste of Christmasand the best chocolates to themost little known parts of theworld.

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The confectionary tradition of thisfamily company began well over acentury ago, although the companywas not founded until 1960 when J.Rafael Garrido went out on his ownand founded a small workshop in thecity center of Rute. It later moved tothe current installations which occupyover 2,000 m2.

Throughout these many years, thecompany has continued to rely onthe finest traditional recipes andselect ingredients in order to integrate the use of modern technology and rigorous quality controls within this artisanal tradition,making this company a point of reference for quality within theChristmas candy market. As a testament to this dedication, it holdsthe ISO 9001:2000 Certification forits production methods.

The characteristic that most likely puts La Flor deRute in a category of its own is its dedication toexcellence with regards to the quality of itssweets, resulting in its becoming the first company of its kind to receive the quality distinction of Landaluz.

Over 30 different varieties of Christmas sweetsare prepared in the ovens of La Flor de Rute:from the traditional sesame mantecados to thosemade with olive oil, in addition to turrones,chocolates, maza0.pan etc. They are available ina variety of sizes and styles, including assortedboxes of sweets, wooden boxes, decorative bagsand ceramic dishes.

An extensive range of flavours and varieties thathave become an absolutely integral part of theChristmas holidays, these sweets have a limitedproduction and are based on the traditionalcraftsmanship of over four generations.

The service and quality of these Christmas confections are worthy of distinction thanks to the careful selection of their ingredients and thecare put into their production and distribution.

The best testament to this is the inclusion inLandaluz, the Premio del Fomento al Trabajodistinction awarded to Villa de Rute, and aboveall, the loyalty of its customers, year after year.

Since 1996, La Flor de Rute has boasted aMantecado Museum that has an exclusive permanent exhibition called “Andalusia in sugarand chocolate”. In addition, it includes a uniquespace where visitors can taste the products, aswell as a store. It is a different type of museum,thanks to its reproduction of an old-fashionedmantecado production process, a journeythrough the history of Christmas sweets. It is aplace that brings together many items, all of thema reflection of the care and dedication of La Florde Rute.

La Flor de Rute,

an emblem

of qualityw

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E. Moreno was founded by EnriqueMoreno Gámez in 1945 in the very heart ofAndalusia, Estepa. Since that time, the artisansof E. Moreno have lovingly cared for its ovensand ingredients, choosing only the bestalmonds and cinnamon, the finest sugar, andthe very best flour… in order to provide everyhome with the most welcome gift, that of awide variety of sweets capturing the delightfultaste of Christmas.

From the authentic polvorones of El Ruiseñor,to the delicious cinnamon mantecados, theroscos de vino and the endearing alfajores, theconfections are presented in assortments, witha new design that reflects both their quality andtradition mingled together with bright colorsand a delightful presentation of these tastytreats, wrapped in a cheerful variety of papers.

In addition, the traditional products of ElRuiseñor are presented in bulk boxes, carefullypackaged and individually wrapped, sometimes

by hand, in containers where they can bedistinguished by the wide array of colors.

The sweets are also arranged in Christmasassortments, where one can sample aselection of the specialty Christmas confections, chocolate assortments, themost enticing pastries dipped in chocolate,and the assortment of Specialty Sweets andChocolates, which brings together the verybest of both products. Los Artesanitos arean authentic work of traditional confectionary art that make up a top qualityline of products: from the traditional mantecados and polvorones made ofalmonds, to the chocolate bites, this selection offers a long tradition of specialtytreats made with the very best and richestalmonds, finest chocolate, and the mostexquisite natural ingredients carefullyselected for the quality and flavor that putsthem in a category above all others.

E. Moreno is also known for another typical Christmas treat, one that is famous

all over the world: turron. Today, the traditional turrones of E. Moreno are top ofthe line in terms of being able to compete inthe market both due to their prices and especially in terms of their exquisite quality.They are carefully and lovingly prepared usinglarge amounts of honey, almonds, egg, chocolate and fruit – all natural products of the utmost quality.

These confectionary works of art are complemented by hand crafted almondsweets, ecological products, mazapan and turrones. All of the products are guaranteedby diverse certifications: UNE-EN-ISO9001:2000 and as Certified Quality products.

E. Moreno uses 100,000 kg of almonds percampaign, 12 kg of cinnamon and 3,000 kg ofextra virgin olive oil. 95% of its 300 employees are women, the true bearers ofthis artisanal tradition.

E. M

oren

o,pure craftmenship

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La Estepeña was founded in 1958. It started asa small sweets shop in the centre of Estepa.Over the years it grew and became increasinglypopular and its exquisite products graduallybegan to spread throughout the national andinternational market.

We could say that the modern history of LaEstepeña began in 1986 with the construction ofthe current factory, equipped with industrialpremises for manufacturing, climate controlledwarehouses, control laboratory and officeswhere the new automated production lines areprovided with the most up-to-date technologicaladvances

La Estepeña is constantly conducting researchand follows the European Union’s regulations ofcertified quality. If we add to this its artisticapproach, “since the quality of a product is theresult of a slow and delicate process where themain enemy is haste”, La Estepeña is therebytransformed into a leader in the baked goodssector, occupying an indisputably strong place atits forefront. In this regard it has evolved withcurrent trends, developing new lines of productsand adapting to consumers’ demands.

La Estepeña allocates 90% of its production tothe national market as it entails a product linkedto Spanish tradition, although, thanks toimmigration, mantecados may also be found inArgentina, Mexico, Puerto Rico, Australia andSwitzerland.

The Museum

Like a moment in another era, the Museum ofLa Estepeña is a faithful reproduction of an oldbakery. Inside they demonstrate the craft andprocess of preparing products at the end of the19th century. The raw materials, which wouldeventually become the heart and soul of themantecados and polvorones, were preparedentirely using crafted techniques and rudimentarytools. Syrups were made with firewood stoves,almonds, cinnamon and sugar were milled with astone mortar and pistil.

All the ingredients were mixed in an earthenwarerecipient such as lard, cinnamon, sugar, flour andso forth, and they were kneaded by hand untilthe mass achieved the desired texture.

Once the mass was prepared, it was placed on amarble table, typical of that era. Elongated stripswere created with the mass and then they werecut in pieces with a knife, visually determining theweight of each piece. Each piece was given theshape of a hand which were then put in cans andplaced in the oven.

The fire in a wood stove such as the one inquestion gave the polvorones and mantecadosthe desired level of toastiness, leaving thembrowned, smooth, intense and tasty.

Once the products had cooled they were manually and individually wrapped in tissue paper,characteristically in the shape of a double bow.

The already wrapped product would then bepackaged in wooden boxes, the only kind ofpackaging of the time, and were now ready tobe distributed and sold.

the sweetest m

useum

La Estepeña

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Flavours


Prod

ucto

sM

ata,

wor

king

for Founded in 1897, Productos Mata is a family

business that relies on the daily care and devotion of its employees to safeguard its mostimportant treasure, the quality of its products.In 1897, the Alcaudete native Leandro MataCarrillo opened a confectioner’s workshop.Little did he know that his humble venturewould plant the seed that would later grow intoa prosperous nationwide business. LeandroMata Carrillo began by making roscos de vino(ring-shaped biscuits flavored with aniseed) andother exquisite pastries that he sold from storeto store. He soon discovered the commercialpotential of the Christmas holidays and decidedto introduce a line of crumble cookies known asmantecados and polvorones that little by littlebecame famous throughout the area. However,these products, precursors to the ProductosMata (products) of today, would not have beenas successful without the help of his wife, MaríaBurgos Salazar, who was better known by thename “Tía Mariquita” (Aunt Ladybug). Shemade the roscos de vino with her own handsand polished them with sugar.

The advent of the 20th century brought with it agenerational change which had lasting effects onthe “Productos Mata” of today. With the deathof its founder, one of his sons, Carlos MataBurgos, who was only 17 years old at the time,began to see the immense commercial potentialof the mantecados and polverones on a nationallevel. However, since Estepa and Antequerawere already well known all over Spain forthese confections, the company understood thatit was necessary to add something novel andunique to these Christmas sweets, in order totransform them into the sector’s top brand.This motivated the company to begin usingnatural aromas such as lemon, strawberry,vanilla, chocolate and coconut in the sweets, togive their products different flavours, thusachieving one of their first great successes.

1949 saw another big commercial success withthe launch of the Christmas sweet that soon

became popular under the name of Hojaldrina,which, together with the habas fritas (cannedbroad beans), is still the most famous of theMata products today. The hojaldrina – aregistered name – was completely differentfrom any of the other sweets that were availablein the market at that time. It was a unique treatthat was immediately the subject of numerousattempts at imitation by other companies,although never successfully. In addition to itscentury of experience, Mata is characterised byits know-how and the balance that it achievesbetween technology, patience and care, alldedicated to delighting the most discerningpallets. Mata has never presumed to be thebest, but we can guarantee that the Mataproducts are in fact very unique.

The truly important thing about ProductosMata is the unique way in which it combinestradition with the company’s own philosophy,which is “always use quality as a frame for anyaction¨. It recently received the ISO9001:2000 Certification.

“Productos Mata” can be found in the finestspecialty shops and delicatessens in Spain. All oftheir products reflect the enduring pride of thisfamily company, the care that is put into thework and the spirit of service that relay satisfaction to its customers on a daily basis.

exquisite palates

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In a privileged geographicalenvironment, amid the mountains that surroundGranada and its neighbouringvillages, among which Santa Festands out, where the imposing Sierra Nevada can beseen so white during half theyear, with the verdant shawl ofits fertile plain, just a stroll awayfrom the shore…the authenticPionono of Santa Fe may besavoured and put your sensesto the test.

Pionono.es is a companycomprised of young entrepreneurs from differentbackgrounds and united by acommon passion: the authenticpiononos of Santa Fe(Granada). The pionono is athin layer of cake rolled up in asumptuous and seductive texture that is crowned intoasted cinnamon and creammeant torepresent the silhouette ofPope Pius IX(from whom itsname derives). Itsfully handcraftedpreparation lendsthis confectionary speciality its inim-itable quality.

Pionono.es sellsits products onthe internet andsends them anywhere inSpain although itplans to extendits market toEurope. This

young company has alsolaunched a version of thisexquisite snack in cyberspace.

Pionono.es may not be ableto bring the Alhambra, or theSierra Nevada, or the ocean toyou, but it can bring the sweetwhich is so carefully preparedin this area: the Pionono. Amorsel of Granada, artisticallycrafted, following a confectionary tradition, whichis the result of the many cultures with which this landhas been graced|.

The pionono is a work of artfor this company because it isartistically prepared and therecipe is authentic, a productof cultural heritage from thisarea and only an artist thatknows how to craft it wouldhave the skills to bake it. Thepionono is a healthy sweet as

all of its ingredients are naturaland selected from the best,such that, in addition to beingan exclusive product, it is goodfor you.Pionono.es helps us to createproper healthy habits and thatis why it is recommended tofamily, friends and colleagues,especially at breakfast or anafternoon snack, as desserttogether with a cup of coffeeor tea, or however you fancy.In short, whenever you mostcrave it.

They only ask one thing: enjoyit as something unique, withyour eyes closed as though itentailed a tasting. Search forthe flavours of each ingredient,the scents it suggests,savouring it and holding on toall the emotions you feel inorder to not forget thatmoment.

tradition and cyberspace

Pionono.es

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Flavours


Around 1846, Rafael Reyes Rodríguez, thegrandfather of the current owner and great-grandfather of the current Chairman ofthe Board of Directors, began to modestly distilin his own home, carrying out duties such assales, distribution and payment collection andentering the market under the trademark ANÍSNUEVA ESPAÑA.

In 1876 he officially incorporated a company,gaining his first employees as a pioneer in hisregion as he managed to sell and transport hismerchandise to Madrid using donkeys.

At the time, due to the impurities of alcohol,and since quality was always the companymotto, it began to doubly distil the product andadding aniseed in both distillations so that, inaddition to acquiring a very fine distillation, itwould be very rich in pure anis flavour. Thus, it

would not be manufactured if the qualityof alcohols and other raw materials at thetime were not the levels he required,such that he began to attract very faithfulclients.

His heir, Rafael Reyes Jiménez, inheritedhis character, faithfulness to the client, hisimpulse…becoming the number 76exporter in Spain.

In 1915 and due to his close friendshipwith one of the best bullfighters in history,Rafael González Madrid “The NumberThree Caliph Bullfighter of Cordoba”,“MACHAQUITO”, who assigned his nickname as a the brand for his products.

Improving the quality of the material evenfurther, the current managers of the“fourth generation” company and theirpredecessors decided to maintain thedouble distillation for reasons mentionedabove.

The fourth generation, which currentlyadministers the company, continues touphold the philosophy of their

great-grandfather’s business. They respect itand if they are not content with it, theyimprove it and exceed its foundations since, inthe words of Manuel Reyes Delgado, the firm’sManaging Director, “We think it is the only wayto remain in the market. Therefore, we decided, among other matters with regard tothe company’s professionalism, currently managed by Antonio García Arcas, to which wetransfer our concerns, to improve the quality ofMachaquito through triple distillation, creating avery smooth product that’s pleasing to thesenses of smell and taste, despite its 55 proofalcohol content, of which we only produce6,000 bottles a year”.

Nowadays Hijo de Rafael Reyes, S.A exportsto Mexico, the European Union, Japan,Australia....

Hijo

de

Raf

ael R

eyes

,

excellence and beyond

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33

Industrias Espadafor, a company inGranada located in the foothills of theSierra Nevada, began its business trajectory more than 80 years ago withthe preparation and bottling of regionalwines. Over time it began to specialise innon-alcoholic beverages and it is currently becoming one of the leadingSpanish companies in this sector.

Industrias Espadafor is known andrenown for its extensive range of non-alcoholic beverages, which are created by following the highest standardsof quality and by always respecting itsclients’ wishes.

Advanced technology and strict preparation methods that are applied to acareful selection of raw materials ensurethe finest quality of Espadafor products.

On a plot measuring 25 m2, IndustriasEspadafor has a highly modern food and

beverage complex with fully automatedfacilities, permitting it to handle orders ofany size, anywhere in the world.

The rigorous controls of their Researchand Analysis laboratories provide anexhaustive quality control of the finalproduct by adapting it to the specificationsof each client.

The range of Espadafor products isbroad, yet one sole and original productstand out among them all: Champín, asparkling, non-alcoholic refreshmentswhich is extraordinarily flavoured withwild berries. It is prepared using naturalfruit such as strawberries, raspberries andblackberries and is offered in two sizes,0.75 cl. and 0.20 cl. Therefore it’s a fun,festive, special drink for children’s parties.

ANDALUSIAN FLAVOUR

Champín, Industrias Espadafor´s original beverage

www.espadafor.es


Flavours

Destilerías de Cazalla S.A. is a part of theCaballero Group, which was created in 1830between El Puerto de Santa María and Jerez dela Frontera. It fully carries out its activities whichinclude cultivating and tending to vineyards,preparing and ageing wines, liqueurs andbrandies, as well handling their marketing anddistribution.

Over their 175 years of experience, theCaballero Group has been strengthening itsposition at the peak of the top-shelf, qualityalcoholic beverage sector with an extensiveselection of brands that represent us in allcategories of wine and spirits, both in Spain andabroad. Their sales volume reaches an excess of20 million bottles.

The Caballero Group’sprimary activity is thepreparation of wine andspirits, Ponce Caballero beingthe most emblematic productthat uses the family andcompany name.

Likewise, it has a broad rangeof liqueurs, brandies and otherspirits.

With regard to wine, productsfrom Jerez (sherry) aretraditionally prepared andbottled, and boast severalrecognitions of quality andprestige. Later on the Groupbegan to prepare differentwines bearing the designationof origin (denominación deorigen) of Vinos Tranquilos.

Destilerías de Cazalla is located in the heart ofthe Sierra Norte of Seville. The secular traditionof this rich region is even reflected in classicalliterature where references of the stews fromthis area abound. The flavourful fruit whichgrows in the rain and the sun is maceratedthrough a painstaking and crafted process andproduces delicious liqueurs, the most famous ofwhich is the genuine and original Crema deGuindas.

Des

tiler

ías d

e C

azall

a,

delicious and y original liqueurs

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Established en 1820, as indicated on its bottle,ZARZA-MORA is the oldest Liquor Distillery. Ithas a silver medal awarded for exhibiting wine andliqueurs in Seville at the Universal Expo held inSeville in 1929.

ZARZA-MORA products, which have thedistinctive Seal of Quality of Andalusian Foodproducts (Calidad Alimentos de Andalucía) have along history rooted in thecustoms and traditions ofthe coalfields of Huelva.

This liquor is traditional,as its composition andpreparation have beenpassed from generationto generation.

The founder, EugenioZarza Domínguez, wassucceeded as the head ofthe business by his sonPedro Zarza Batanero,who in turn was succeedby his sons Juan ZarzaMora and IldefonsoZarza Mora, from whomthe product gets itsname. It has nothing todo with the plant or bushof the samedenomination. In 1956,the following generationcreated ANISADOSZARZA MORA, S. L.,with Pedro ZarzaVizcaíno as the head ofthe company.

This firm exclusively manufactures liqueurs ofvarying alcoholic content. Its anis flavour isincreased or decreased in accordance with thegreater or lesser amount of aniseed that is placed inits boilers.

It used to be known as “aguardiente”, however thisword cannot currently be used as it has beenregistered with a designation of origin for distilledproducts containing orujo from Galicia.

In the past they manufactured cognac, mistelas,muscatels, amontillados, olorosos, sweet anis,mint...

The current varietyof ZARZA-MORAproducts iscomprised of: 45proof liquor slightlyflavoured with anis(red cork); 50ºproof liquor slightlyflavoured with anis(red cork) which isconsumed inValverde delCamino.Consequently it isknown as “pueblo-variety”liquor. Drunk with amixture of freshwater in a small cubthat was originallymade of clay, it wasknown as“puchero”. 50.1proof liquor, highlyflavoured with anis(blue cork) and 55proof liquor, highlyflavoured with anis(blue cork) are the

most popular products outside of Valverdeparticularly in the coalfields of Huelva where it isconsumed in the same manner, the only differencebeing that the glass that is used is older and it isknown as “manguara” or “palomita”.

Zarza-Mora, the distillery

with the m

ost tradition

Flavours


Rive

s Pi

tman

, mor

e th

an

one hundred years of traditionIn 1880, AugustoHaupold, one of thepioneers of the Jerez brandwineries, founded Pitman,focusing its activity on thepreparation of wines andbrandies from the region.Its constant dedication andendeavours managed toestablish roots that haveallowed the company, aswell as its range ofproducts, to grow as weknow it today.

1965 meant a change forRives. It was the year inwhich Augusto RomeroHaupold, the grandson of the company’sfounder, rose to its general management. Hisconcern and goals focussed on reinforcing theimage and philosophy of an old-fashioned andfamiliar winery into a modern and highlydeveloped company with a new marketingpolicy. The marketing, advertising anddistribution techniques, which hail fromNorthern Europe and the United States, havetransformed Rives Pitman into one of the mostrelevant companies in Andalusia and the sector.

RIVES always searches for the maximum qualityand therefore it chooses to manufacture its ownproducts. Its Gin Rives is the leading nationaland international gin product. Vodka VonHaupold is triply distilled using traditionalmethods pertaining to the best Russian vodkaswith an image that perfectly adapts to markettendencies. And, of course licores de fruta,using natural juice bases catapulted RIVES as theabsolute leader in this category.

The 80s were comprised of a decade of successfor RIVES. It was around this time when itcreated Licores sin alcohol Rives and bebidas

refrecantes “TROPIC RIVES,using natural raw materials fromthe best international markets:Kiwi from New Zealand, Limeand Passion fruit from Brazil,Grenadine from Murcia andBananas from the Canary Islands.

As a result of the increasedconsumption of Dark Rum inrecent years, Rives Pitman, S.Abegan importing and distributingConde de Cuba, a vintage rumfrom Santo Domingo, with aseven-year base that ages againin the barrels of it cellars, yieldingthe “Añejo” (Vintage) and “7años” categories as well as a third

which, with a special hint of Pedro Ximenez,creates a sweet rum liqueur known as “Elixir delCaribe, Conde de Cuba”.

Likewise, and in accordance with demands andnew trends, RIVES has entered the world ofenergy beverages. “Locura” currently has animportant share of the market.

Rives Pitman is currently the leader on thenational market with non-alcoholic beveragesand “Fruit Liqueurs” (“Licores de frutas”). Thepositioning of its spirits varies according toregion and classification. Gin Rives is of coursea top-shelf brand and it is leadership in vodkas,which Red Rives Roter has on the SpanishMediterranean Coast, is also noteworthy.

For years now they have been present on theinternational market in Greece, Poland, Italy, theUnited Kingdom, Equatorial Guinea and CaboVerde. Additionally, they are currentlydistributing in countries such as Mexico, Cuba,Panama, Honduras and Russia, however, wherewe expect them to have the most success is inChina, where Rives products are very wellreceived. w

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Delicia de mazapán. Marzipan treat.

Hojaldrinas. Small baked puff pastry with fresh orange juice and essence of wine.

Pastel de Ángel. Home-made marzipan served au gratín.

Figurita artesana de mazapán. Home-made marzipan figurine.

Rosco de anís. With anis and glacesugar.

Mantecado de chocolate. Loaded with chocolate flavour.

Mantecadito de limón. Lemon crumble cake.

Polvorón artesano de almendra.Prepared following traditional medievalrecipes.

Polvorón selecto. Traditional tailoredrecipe retrieved by a Master PastryChef.

Polvoroncito de chocolate. Smallchocolate dustcake

Mantecado de aceite de oliva. Gloria de coco. Coconut ball dipped inc chocolate.

Turrón artesano duro. Hard almond nougat

Polvorón artesano de almendra. Home-made almond dustcake

Cordobesas. Home-made chocolatebonbon with hazelnut.

Alfajor artesano. Home-made cookiesandwich with filling.

Caserito de canela. Home-made cinnamon cake.

our selection

Mantecado artesano de almendra.Home-made almond crumble cake.

Hojaflor. Sweet puff pastry covered inglace sugar.

Crujiente de chocolate. Chocolatefilled with puffed rice.

Polvoroncito de almendra. Smallalmond dustcake.

Bombón tutti fruti. Marzipan with preserves, dipped in chocolate.

Gloria de Trufa. Exquisite bonbon filled with cognac-soaked truffles.

Ruteñito. Stuffed with egg.

Pionono sin azúcar. 100 g, 81 Kcal.(sugar free).

Mantecado de ajonjolí artesano.Pionono con azúcar. 100 g, 214 Kcal.

our

sele

ction

Mantecado de Ajonjolí y Canela.Traditional sweet.

Polvorón. Traditional Christmas sweet.

Turrón artesano blando. Soft almond nougat.

Alfajor de almendra. Toasted almondpraline with glace sugar.

Rosquito de vino y almendra. Small,ring-shaped donut made from wine andalmonds.

Polvorón de almendra artesano. Bombón navideño.

Licor de Hierbas El Monje. Herbliqueur made from original recipe from the 16 Century.

Celebración White Grape.No alcohol.

Sweet anise Macahaquito.Licor de avellana. Liquor of hazelnut. To consume very coldly.

Celebración Blue. Refreshing, aromatic beverage with sugars and sweeteners.

Gin Rives Tridestilada Especial.Extraordinary and uniquely flavoured gin.

Distilled anise extrasecoZarza-Mora.

Celebración Apple. No alcohol.

our selectionCrema de Guindas. Exquisite liqueur prepared with wild cherries soaked in very fine anis distilled in Cazalla.

Champín. Non-alcoholic beverage for children’s parties. A great way to have big fun.

Ponche Caballero. As singular as its bottle.

Celebración Red Grape. Refreshingfruit juice. No alcohol.

Amaretto Sin. Non-alcoholic beverageobtained by distilling sweet and bitteralmonds .

Manzana Verde Sin. Fresh appleflavour with character


Aponiente

Recip

e

by Ángel León

Ingredients for 8 person

• 250 g. of lard• 250 g. of flour• 250 g. of sugar• 75 g. of toasted and ground

almonds, 1 egg, glace sugar.• powdered cinnamon, salt

Ingredients for 8 person

• 200 cl.. of orange juice• 50 cl.. of ponche• 30 g. of sugar• 75 g. of glucose• 10 cl.. of orange blossom

of flower water• 1ll. of mineral water

Preparation

• Place the flour on a baking panand toast it a bit. Then, transfer it to a smooth surface, shaping it into a circle, where you will place the lard, the sugar, the almonds, the egg, some cinnamon and a dash of salt. Mix it until you obtain a homoge nous mass.

• Next, grab a bit of the mass androll it into the shape of a ball which you will flatten slightly in order to mould the mantecado. Proceed to do this with the rest of the mass until you have used it all up. Once the mantecados have been formed, place them in a baking pan and bake them on low for 30 minutes. Once they are baked, take them out of the oven and let them cooland powder them with glace sugar.

• These mantecados will be good for several days if kept in a tin that protects them from the humidity.

Preparation

• Make a syrup with the juice, water and sugar and once it is about to boil, add the orange blossom water and the glucose.

• Remove from the heat and let it set.Strain it through a chinois colander when ready for serving.

• Make a crumble with the manteca do, adding dried nuts andcocoa powder. Finish the dish with the orange ice cream and rosemary flowers.

MANTECADO POWDER

PONCHE AND ORGANGE ICE CREAM

SELECTED SERVING SET-UP


The mantecado’s origins date back to the 16th century, favoured by a surplus of cereals and

lard available in that a particular part of Andalusia. Some say it was in Estepa whilst othersay Antequera...

Mantecados originated in Andalisa (Antequera or Estepa) and, surprisingly,they do not have Muslim origins, essentially because the maincomponent is lard. Although there is a bit of controversy among thedifferent regions as regards to where it started, what is inarguable isthat it began to be marketed in the city of Estepa.

At that time, “tortas de manteca”, or butter cakes, were beingprepared in village homes and at the Santa Clara Convent, accordingto their historical archives which mention the recipients they used toprepare them.

The famous polvorón, or dustcake, with regard to the above definition and some recipes, is made in the samemanner, save for its shape and the fact that it contains powdered sugar. It is thereby classified as a variety ofmantecado.

Practical Data:Restarutant Aponiente

Address: c/Puerto Escondido, 6Rivera del Marisco, 11500 El Puerto de Santa María(Cádiz)Tel: +34 956 851 870www.aponiente.com


Routes

Silent streets

Baez

aIts fertile lands and privileged location havebestowed the city with the role of historicalcrossroads, both between the GuadalquivirValley and the Levante, and uniting the centerand eastern portion of the peninsula withAndalusia.

Located in the middle of the region known asla Loma, the city is surrounded by theGuadalquivir and Guadalimar Valleys. Its landscape is dominated by olive groves andfields of grain, and in the south one can makeout the blue mountains of the Sierra deMágina National Park. Its olive grove

landscape inspired the poet Antonio Machadoin more than one of his most beloved poems.

Visiting Baeza is like traveling several centuriesback in time: its urban layout, its palaces, itschurches, its squares...

A city as powerful and important as Baezaonce was, and with such a rich history,naturally still holds many remnants of its pastsplendor – splendor that can not only beperceived in the architectural beauty of itspublic and administrative buildings, but also inthe elevated sense of dignity with which theywere built.

and golden stones


The World Heritage City of Baeza (Jaén) is a place where history, time and arthave come together to create a city that is not only rife with splendid monuments, but one that is also in possession of all the characteristics necessary to be considered one of the most beautiful cities in Spain. Togetherwith the lovely and unique city of Úbeda, Baeza is considered to be the cradleof the Spanish Renaissance.

At the entrance to Baeza, when coming from Jaén,there is an interesting group of monuments that formthe Plaza de los Leones (Lion’s Square), which isframed by the 16th century building known as theAntigua Carnicería (Old Butcher Shop); the beautifulplateresque Audiencia Civil y Escribanías Públicas (CivilAudience and Notary Public) building, which is alsoknown as the Casa Del Populo and currently housesthe Tourist Offices; the Arco de Villalar (Villalar Arch)and the Fuente de Los Leones (Lion’s Fountain),thought to be a remnant of the Roman city of Cástuloand whose feminine figure is thought to represent theIberian Princess Imilce who was Hannibal’s wife.

Nearby, the large, porticoed square of the Old Markethas been the heart of the city centre since the 16th

century, and still preserves the names of the oldworkers’ guilds that were located here. This has servedas the site of bull fights, cañas, fireworks etc..., all ofwhich were observed by dignitaries from the Balcóndel Concejo (Council Balcony), part of a Baroquebuilding built in the early 18th century. Today, itswelcoming colonnades offer a pleasant place forstrolling and relaxing.

Not far , after passing under the Arco del Barbudo(Arch of the Bearded Man) and the remains of theso-called Puerta de Baeza (Gate of Baeza), the OldUniversity building is located. In 1979 it became theseat of the summer university programme, affiliated tothe international classes at the University of Granada.This noble Renaissance building was the site of theFrench grammar course that was taught by AntonioMachado from 1912 to 1919, the poet whoimmortalized in his verses Los Grises Olivares and LosAlegres campos de Baeza (The Gray Olive Trees andThe Happy Fields of Baeza).

Although Baeza is principally Renaissance in style, it isthe site of a wide range of architectural influences, suchas the Santa Cruz Church, which is late Romanic orearly Gothic in style, and across from it is theJabalquinto Palace, which is a beautiful example of thecivil architecture from the blazing Gothic style.

The nearby Santa María Square is the location of aseries of important monuments that are testament to aflourishing, rich and cultural Baeza. In its centre standsthe original and artistic Fuente de Santa María fountainfrom the mid-16th century and the solemn Seminary,which was founded by Saint Philip Neri in 1660.

The space next to the Cathedral is occupied by thebuilding that was once the Cabrera family ancestralhome, one of the city’s most characteristic and historicbuildings. The Cathedral finishes off the large artisticarea that makes up the historic Plaza de Santa María.


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Built on top of the old aljama mosque, it has gone through manytransformations, the most important of which took place in the16th century, leaving behind the Renaissance style which today stillgraces its main facade. The building’s western exterior containsthe monument’s oldest relics in the form of the 13th-centuryGothic Mudejar Puerta de la Luna (Gate of the Moon) and the

magnificent 14th-century Gothic rose window that sits above it.The south wall opens at the Puerta del Perdón (Gate ofForgiveness), a Gothic construction that dates to the 15th century.

Between the cobblestone streets and whitewashed houses, thePuerta de Úbeda (Úbeda Gate) and the Torre de los Aliatares(Aliatares Tower) make up the final remnants of Muslim Baeza.Its walled enclosure, presided over by the Alcázar (fortress-palace), opens at a number of different gates: that of the Alcázar;the Azacaya; the Cañuelo; the Postigo, with its correspondingtowers Fuensanta and Aliatares; as well as the “Torrico” of theÚbeda Gate.

The City Hall, or Ayuntamiento, is located on Cardenal BenavidesStreet, and was once the Jail and Courthouse. Declared anational monument, this palace is one of the most original andpriceless examples from the Andalusian Plateresque movement.

Wandering through the streets of Baeza means discovering itsinterminable historical and monumental structures over and overagain: the churches of San Pablo, San Ignacio, and the GothicMudejar El Salvador. Another of these is the church San Andrés,with its beautiful entrance from the first plateresque movementand collection of priceless Gothic pieces from Seville from thesecond half of the 15th century; the Convento de la Magdalena(Magdalena Convent); and the city’s splendid palaces and ancestralhomes...all perfectly complemented by the quiet and shady streets– the golden-hued stones preserving its intense history and hintingat the fascinating legends that are interwoven throughout thisancient and noble city.

As a whole, Baeza boasts a splendid and unique wealth ofmonuments that are set among silent streets and golden stones,where art and history have left magnificent examples of their finestwork. Beginning with its ancient origins, Baeza bears the footprintof the Iberian, Roman, Visigoth and the Muslim cultures.



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The Hacienda Benazuza is an Arab alquería from thetenth century which Fernando III gave to his son Alfonso XThe Wise in the eleventh century. Subsequently it belongedto the religious order of Santiago, in the fifteenth century. Itsfortification dates back to this era which has given it; itscurrent imposing appearance. One century later, Carlos Isold it to Francisco Duarte, a Spanish official of Portuguesedescent who gave it its present day form with Renaissance


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style details, such as the Italianpatio, thereby losing its military character and transforming itinto premises designated forrelax and enjoyment.

It would later come to beowned by several noble families, honoured with the titleof Counts of Benazuza. Lateron… a Biscayan family wouldacquire the alquería and transformed it into the currenthotel is today, based on theoriginal architecture blueprintplans.

This meticulous and delicaterenovation changed a beautifultenth-century country houseestate into a magnificent five-starhotel. Its modern facilities,designed to please the mostdemanding clients, harmoniouslyblends with Benazuza’s historicaland cultural heritage.The hallways and bedrooms are decorated with works of art andlovely antiques reminiscent ofthe past.

The bedroom chambers aredecorated with antiquities andworks of art. Some even have aprivate garden and whirlpoolbathtubs. The bulwarks of theera in which the hacienda was

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fortified still dominate the front entranceporch and the inspiration for the designof the key rings and logo was taken fromthem. It has five private halls of varyingcapacities. All of these are diverse andmay be set up and decorated accordingto the client’s needs. There are Arab-Andalusian gardens accented withpalm trees, fountains, waterfalls, reservoirs and ponds. Furthermore, thefacilities include a dance hall, a library, asmokers’ salon, tennis and racquetballcourts and pools equipped withwhirlpools. They also have a laundry, tailor, babysitting and chauffeured luxurycar services. Guests have the option ofrenting horses, visiting properties allocated for raising bulls with the possibility of organising bullfight-relatedevents such as the “tentadero” and“capeas”, in addition to other huntingevents, hot air balloon trips, helicopterrentals and trips to Seville and “The cotode Doñana” which top off this extensiveoffer.

Hacienda Benazuza, one of the mostmagical hotels in the world has decidedto become doubly special by having twostrong attractions. It offers its ownenchanting architecture with exquisiteand renowned service, plus a vibrant anddelicious gastronomic food selection thatis modern and trendy. These two concepts have merged and makeHacienda Benazuza a truly unique place.

Ferrán Adriá’s restaurant, “El Bulli”, manages the kitchen at the Benazuzahotel under the supervision of thekitchen chef Rafael Morales, carrying outan exclusive restaurant service whichallows sophisticated clientele to enjoy avery particular cuisine in an enchantingplace. This is a gastronome’s Mecca. It isnot simply the three Michelin stars(although only three other Spanish

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restaurants have this distinction) or thehigh classification received in the mostinfluential guide for Spanish food thatmakes this restaurant so special. Thecomments from other chefs are astonishing. He is the best chef on theplanet, in the words of the world-famousFrenchman, Joel Robuchon, whoreceived similar critiques. Juan MariArzak, a three-star chef who is considered the father of the new Spanishcuisine has referred to Ferrá as the mostimaginative chef throughout history.

Chef Rafael Morales

Rafael Morales arrived at El Bulli inSeptember 1994. Since 1998 he was incharge of the well-known restaurantFerrán Adriá. In 2000 he left for Sevilleto become the head chef at HotelBenazuza, El Bulli’s first hotel venture.There he developed the gastronomicphilosophy of the restaurant in Girona,adapting it to traditional Andalusiancuisine, designing a menu with aselection of the finest dishes createdthroughout the history of el Bulli.

All of the above transforms HaciendaBenazuza into a calm and discreet placeto let oneself unwind within Andalusia’smagical glow.

www.elbullihotel.com

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Ferrán Adrià Acosta (born 14 May 1962 atHospitalet de Llobregat, in Barcelona,Spain) is a Spanish chef. He is the headchef and owner of the restaurant El Bulli,located in Cala Montjoi, in Rosas(Gerona), which has been awarded threeMichelin stars. His is currently consideredby many specialists to be the world’s bestchef and no one disputes his talent,creativity and power to revolutionisecuisine. This is true now more than ever,particularly in light of the 18 pages which“The New York Times” Sundaysupplement has dedicated to him.

As a great public figure, he is considered a culinary artist,having introduced new techniques, such as “deconstruction”where he de-contextualises this art world concept (consisting ofisolating various ingredients from a usually typical dish andreconstructs it in an unusual way such that the result is acompletely different aspect and texture whilst the flavour remainsunaltered); foams (which he creates by using siphons);“spherification” (which implements alginates to form small ballscontaining liquid), as well as the use of liquid nitrogen.

Ferrán Adrià’s national and international impact is huge andincomparable to any other Spanish chef. The admiration that thischef inspires has resulted in a genuine wave of imitators whoemulate the techniques and dishes of El Bulli with greater or lesssuccess.

The vast international success of his restaurant, combined withthe fact that it is only open half the year and only offers oneround of meals a day makes it extremely difficult to reserve atable.

First of all, we must mention the famous eighteen pages whichthe New York Times supplement dedicated to you bearing in

Ideas

A place where you would to be lost. Maldives.

An exquisite meal. Whatever you fancy at anygiven time.

A special drink. Sherry.

A memorable evening.In El Bulli.

A unique festivity.Carnival in Rio de Janeiro.

A unique monument. Seville within itself.

A interesting route. Doñana.

A historical moment. As regards cuisine, thecenturies in which the Arabs were in Spain, one of the most importantfacts in culinary history due to its vast influence on European cooking.

A wish. Happiness without wars.

Andalusia in one word. It cannot be explained.

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mind that this newspaper has neverpaid so much attention to a chef, letalone a Spanish chef.

It’s been very positive and itbroadens our possibilities for thefuture. It’s clear that in my life thereis a before and an after to this. It isvery important for my team and it’simportant for my cuisine. Peoplewill come more often; they will getto know our traditional cuisine, ourproducts. We are certainly one ofthe first countries in the world to bein the culinary field. There are fewcountries that have products,traditional cuisine and contemporarycuisine. There are countries thathave the first two, but lack the third.It is important for people tobecome more involved ingastronomy that they not see it asan elite commodity, but as the peakof a pyramid known as “food” andthat, lest we forget, it promotes25% of the gross domestic product.Even when we are creatingexperimental cuisine, little by little itwill reach more social strata. I thinkthat for a country to be modern,experimental cuisine in necessary,but it must also take care to notlose traditional cuisine which formsa part of our history and culture.Both are equally important.

How does it feel to be the bestchef in the world?

I don’t think of myself as the bestchef in the world, but clearly it’sbetter for people to tell you thatyou’re handsome rather than ugly. Itry to handle it the best way possible and in a balanced manner.

When and how did the project for

Hacienda Benazuza in Sevillearise?

In 1998, when we took on theHacienda Benazuza project, ourintention was to transfer thephilosophy of El Bulli to therestaurant at this hotel in Sanlúcar laMayor, near Seville. From the onsetwe have carried out the task ofproviding advice on all the food andrestaurant services, that is, themenu for the restaurant La Alqueríaas well as the breakfasts, which thenbecame one of the distinguishingmarks of the Hacienda. Later weextended our participation to thehotel group and two otherrestaurants, La Abacería and LaAlberca, were added among others.The success of this service offeringhas been endorsed in recent yearsas it’s been given several awards,including two Michelin stars. This isa project that greatly excites us andinto which we have beenincorporating our philosophy. Thedream is to transfer the 3 hours ofenjoyment which we want toprovide at a dinner to the 24 hoursof one’s stay at the hotel.

What is the flavour and colour ofAndalusia?

The flavour is the olive and a colourwhich could define it is red.

Traditional or avant-garde cuisine?

One cannot exist without the other.There is no need for a warbetween the two. This is a matterthat does not need to becontroversial; we do not have tointroduce a war between modernityand tradition. Both are necessary.



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Atrocities are carried out in bothfields. We all have delightful memories of our Spanish potatoomelettes, of our fricassee…. It’sdifficult for me, for instance, to findgreat omelettes. You go out and itis not easy to find the best slices ofbread and tomato, which can bemade anywhere… Within this controversy one must understandthat whoever does not like traditional cuisine should avoid itand the same goes for individualswho dislike the avant-garde cuisine.I don’t see a problem with that.The margin of freedom has beenextended.

Is it possible to ask a chef whathis favourite restaurant inAndalusia is?

Never. There are so many, eachwith their own style. Furthermore,they’re all friends.

Of your creations, what do youconsider your star dish?

Our star dish is the excitement wehave provoked in so many people.That’s the recipe of which we aremost proud.

Is hotel cuisine in style?

It’s not in style; it is an incrediblysignificant social fact. What has happened is that years ago peopledidn’t have money to go or toestablish these restaurants. For thefirst time, in the world where people eat, because there is a largepart of it that does not eat, food is asocial and cultural event. However,we are just starting up and we stillhave a lot to cover.

www.elbulli.com


Valle del Este plays with advantages: Vera, in the heart of thewarm eastern province of Almería, thelandscape, the natural resources, theclomate, the services and fundamentally,the valley´shuman resorces, a cordialand enterprising population.

Maintaining your swing is a challenge while you enjoythe landscape or magnificent sunsets on Valle del Este´sGolf Course. Currently, it´s the only place in Europewhere you can play golf in a native desert landscape.Located at Andalusia´s eastern edge in Almería province,the area undoubtedly benefits from the best climate inEurope.

The Golf Course in Valle del Este is reminiscent of golfcourses in the deserts of Arizona and Texas; the courseis fully incorporated into Almería´s native landscape, andit has been designed with the deepest respect for theenvironment.

Environmental commitment

This course es designed for people to enjoy this sport ina unique way. The course´s concept itself makes itunique and innovative with a distinct, attractive design ina setting of a great environment has accompained theidea from the beginning, adding respect and strength tothe natural possibilities.

The water desalination plant for irrigation and theexquisite landscaping, based on native flora, areexamples of this commitment. The project´s key to

65ANDALUSIAN FLAVOUR

Valle Golf Resort

del Este

playing golf in the desert

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success has been to care for the landscape´senvironment, and integrating the course and buildingsinto the existing environment.

Amidst a fantastic landscape, with views of theMediterranean, to the 1st, 9th, 10th and 18th holes aswell as to the golf school; is the Valle de Este Golf Spa &Beach Hotel.

With 142 rooms, of which 6 are suites and 4 are juniorsuites with convention halls, a swimming pool, a spawith countless health programmes and beauty treatments, a gym and multitude of services to makeyour stay here unforgettable.

Beside the hotel is the Valle del Este shopping centrewith shops, cafés, restaurants…

The golf course occupies 45 hestares of land, approximately half of which receives water: the fairways,greens and tees. In the half that receives no water -the rough- the natural vegetation has been left alone, andhas been supplemented with native vegetation.

The course, designed by José Canales, spreads 18 holes(par 71) around wild roughs, greens that look over theedge of natural ravines, and the dry riverbed of theNuño River.

An authentic challenge

Generally speaking, the course is generously wide in thefairway, with a lot of sand, fairly large bunkers andextensive greens. At almost every hole, there are fourtee surfaces, including six at some, in order to play withdistances as much as with angles. Their strategic

The course´s concept


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placement, almost all of them high, makes the course anauthentic challengue for novices as well as experts.There are three lakes on the course, including one verylarge and scenic lake, along with various waterfalls. Locatedin the fairways, they delight aficionados who take risks toimprove their scores.

The beach portion of Valle del Este Golf Resort is destined for the Beach Club, located on Vera´s Playazoseafront, where wide-ranging leisure facilities are available.

The originality of this course in Almería has given a magnificent impression to player that have already enjoyedit. There is a word that they repeat constantly when defining it: “spectacular”.

www.valledeleste.es

itself makes it unique

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Hole # 1-par 4, 389 metersEl Trozo del Cojo

Dog leg to the left to start, their uphilllies afford a magnificent view fromthe hole, encouraging the long hittersto tee off despite the presence of astrategically-placed bunker on theright side of the fall line. Its veryample green should be no problemfor the average player, as it is anattainable par for starters.

Hole # 2 –par 2, 186 metersCabezo la Piedra

This long par 3 on a slight incline surrounded by spot bunkers will bethe first challenge of the course. Onlya long climb will assure them makingpar.

Hole # 3 – par 4, 353 metersLos Algarrobos

Dog leg to the left, where the strategy “Golf is in your head, not inyour hands,” will be key. The properplacement of the tee off will be fundamental, since the lake located tothe right of the fairway and its green,very well protected by the majesticwaterfall, will definitely give one theadvantage of making par.

Hole # 4 – par 5, 476 metersCortijo de Buba

One of the key holes on the courseboth for its beautiful landscape as wellas for the demand and challenge itwill mean for the player. The holeruns along a straight line and at aslight incline. The uphill lies offer aspectacular perspective of the fourthhole, encouraging players to tee off.Only the great long hitters will becapable of reaching the green in two

strokes and, with that, the option fora birdie. For the average player, thestrategy will consist of placing the second shot on one of the tworeceiving areas, the choice willdepend the placement of the drive.The player will also be challenged inmaking the putt as a result of theposition and undulation of the green.

Hole # 5 – par 4, 287 metersLas Isabelitas

Short par 4 where the large lake thatruns along the entire right side of the5th hole will make up for its shortdistance. The two choices of the falllines will determine the game strategy. Only the breathtaking viewsof the Cabrera Mountain Chain willbe able to distract the player.

Hole # 6 – par 3, 149 metersLa Mina

On a slight incline with its greenstrongly protected by bunkers. Thispar 3 should not cause any seriousproblems for the player.

Hole # 7 – par 4, 349 metersPeñicas Negras

Typical flat, wide and natural hole,where players will be able to take a

break from the pressure. Watch outfor the strategically-placed bunkers!.Extensive and pleasant green.

Hole # 8 – par 4, 290 metersLa Cueva del Pastor

Another of the holes placed in amemorably beautiful setting. Slopingdownward, uphill lies and anentrance onto a green that willsurprise you. A challenge for theplayer’s imagination.

Hole # 9 – par 5, 503 metersLa Parrica

A double dog leg to the right, aheadof the Hotel Casa-Club. Uphill lieswill look inviting to the player,although the first fall line has its problems. The fairway begins to rise


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starting from the first fall line. A greatlong hitter will opt to come fromnumber two to a well-protectedgreen and with an enormous piano.

Hole # 10 – par 5, 425 metersBarranco Ventura

Lovely par 5 gently going downhill, asa spectacular brook runs along theentire right side of the hole, makingfor a natural obstacle and closing theentrance to the green. The left area

is flanked by a spectacular group oflakes, waterfalls and streams. Thelong hitter will be tempted to reachthe green from number two.

Hole number 11 – par 4, 324metersLa Cárcava

Another lovely enclave for a golfhole. Uphill lies, medium-sizeswatercourse and the Nuño Riverwatercourse that runs along theentire left side of the hole. Thescratch golfer will have a range ofoptions at his disposable despite awell-protected green.

Hole # 12 – par 3, 150 metersLos Espartos

Its difficulty lies in the need to let the

ball fly over the watercourse of theNuño River, which might intimidatethe player. The green, however, willnot present any problems.

Hole # 13 – par 4, 338 metersEl Olivar

Descending gently, hole #13 runsparallel to the side of the NuñoRiver’s dry watercourse. The uphilllies offers a spectacular view of thehole, surrounded by old olive groves.

Although the fall line is straight forward, the bunkers located on theleft side might intimidate the player.The green, well-protected by olivetrees, will have to be approachedfrom above.

Hole # 14 – par 3, 131 metersLa Tortuga Mora

The hole is up-hill with an imposingbunker at the entrance of the green.It will all depend on choosing theproper club.

Hole # 15 – par 4, 399 metersEl Mirador

We return to our uphill lies, one ofthe constant features of the links.Slight dog leg on the right, thebunkers situated on the entire left

side of the fairway will establish thefinal result.

Hole # 16 – par 4, 357 metersLos Palmitos

It runs in a straight line following theside of the Nuño River watercourse,located on the extreme right side ofthe fairway. The green rises slightly,the bunkers situated on both sides ofthe fairway will force the player toadjust his shots.

Hole #17- par 4, 324 metersRío Nuño

Slight dog leg to the left. The firstshot will oblige the player to fly overthe watercourse, which will have tohappen. Making par depends on thepositioning of the tee off.

Hole #18 – par 4, 321 metersLas Cascadas

We return home with an imposingpar 4 on an incline. A stream dottedwith lakes and waterfalls runs alongthe left side of the hole. The green iswell protected by water in the front,side and back which will require awell-placed shot and accuracy.

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Etc.

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In geographical terms, Andalusia isnot what we mught call a naturalregion. Neither is it population a homogeneous whole. We cannot eventalk of a historical region with unitaryfetures. Andalusia is probably no morethan an idea, the dream that, as LuisCernuda says, some Andalusians carryin teir hearts. How then may we bringunder one interpretative prism such avariety of superimposed factors thatmerge in this South of the Peninsula?The only thing that could be pinpointedas common to all is the Andalusian goal,the general awareness of belonging to aSpanish region which, in keeping with ahost of different circumstances, hasgradually been shaped into a highly distinct entity.

The passage from the rugged SierraMorena to the Mediterranean coastlineof Málaga, from the desert regions ofAlmería to the fertile Guadalquivirvalleys, from the Alpujarras of Granadato the Alajarafe of Seville, is like sampling all the scenic variants that maywell typify the region´s inhabitants.What has a Cordovan uplander in common with a fisherman from Cádiz,an olive harvester from Jaén with aMalagan vintner, a Huelvan minerwith a Granadan reaper, or a Sevillianfrom the marshes with a market gardener from Almería? Even accentand dialectical peculiarities differ fromone to the other. Not even etnographycould endow them with some exclusive identification. The only,unquestionable alliance is that they allfervently sensethemselves to becountrymen, because that is what history and political frontiers havetaught. And because the Andalusianwant it that way.


New Features

New

Feat

ures Castillo de San Diego from the

winemakers of Bodegas Barbadillo,was recently awarded the silver

medal in the 2007 edition of theprestigious Vinalies Internationalescompetition organised by the French Unionof Enologists in Paris. With this award,Castillo de San Diego has assumed theposition of the top wine from the Tierra deCádiz, thanks to this internationalrecognition.

This competition consists of the winemakers defending the unique and special characteristics of their wines duringa series of tastings done in the presence ofa panel of 137 international experts.

According to the tasting note for the 2006vintage of “Castillo de San Diego”, it is acrisp and translucent wine, and pale strawin color.

Its aromas are predominantly reminiscentof fruit, with soft notes characteristic of ripefruits and summer flowers woven togetherwith delicate pastry-like aromas.

On the palate it is crisp and flavourful, lacking in acidity, and possessing an opulentstructure and optimum balance. A velvetywine that also ages well.

The spring rains have contributed to thefluid equilibrium between the plants andalbariza soils, acting as an important waterreserve against the hot winds of Levante,on the west coast of Spain. The carefulfermentation of the free-run juice hasresulted in a light, fruity, and verybalanced wine.

CASTILLO DE SAN DIEGO AWARDEDWITH THE “SILVER MEDAL” IN THEPRESTIGIOUS VINALIES 2007 COMPETITION


New Features

COVAP PRESENTS THE IBERIAN JAM WITH DESIGNATION OF ORIGIN LOS PEDROCHES

In October, COVAP presented its first seasonunder the Designation of Origin los Pedroches atthe Club del Gourmet of the Corte Inglés at

Serrano in Madrid.

The Deputy Manager of Food, Planning and Controlfrom the Ministry of Agriculture, Fisheries and Food,Isabel Pombal, sponsored this act, having beenaccompanied on behalf of El Corte Inglés by MrSanrromán, Manager of the Centre; on behalf ofCOVAP, its General Manager, Miguel Angel DíazYubero; on behalf of the Designation of Origin, theSecretary-General, Juan Luis Ortiz; and lastly, thejournalist José Oneto.

They highlighted this product’s qualities and theenhancement which the placement of a Qualitytrademark in cured Iberian products entails inAndalusia as well as the institutional support thesekinds of promotional initiatives provide.

This first season was exclusively allocated for the 61Clubs El Gourmet of the national chain, distributedamong 24 provinces. The goal of this step is to associate two quality trademarks in an ideal andexclusive space with a demanding client that is surrounded by a high-end line of products.

Since it was founded in 1959, the Andalusian agricultural and livestock-raising company hasdemonstrated its “know-how” in the preparation oftraditional Iberian products and its skill in adaptingnew technologies to its processes and facilities, maintaining its home-style character. Today, COVAPis proud to present the public with cured Iberianproducts which categorically flaunt the ability andmastery of its place of origin. Hams bearing the designation of origin from Los Pedroches are of theutmost quality and have fully exceeded the strictquality controls which certify it. They possess anintense aroma, a reddish purple colour, a texture thatis not too fibrous, rose-coloured fat and its flavour ismagnificent, exquisite and inimitable.


New Features

GRUPO ANGEL CAMACHO,S.L. and the US companyWESTIN FOODS (Omaha,

Nebraska) have announced a merg-er of their respective subsidiaries,A.CAMACHO INC. and MARIOOLIVE COMPANY, therebycreating a new company MARIOCAMACHO FOODS, whosecapital will be equally distributedbetween both companies. Theunion of the two leading companiesin the US table olive market wascarried out through thecontribution of their respectiveportfolios of clients, products andlogistical coverage that will pave thepath for a new company MARIOCAMACHO FOODS, with an initialturnover of 110 million dollars.

A.CAMACHO INC -a subsidiary ofthe Sevillano Group since 1977- isa US leader in the distribution ofgeneric or MDD brands and one of

the main suppliers of table olives fortheir food service industry. MARIOOLIVE CO -a subsidiary of the UScompany WESTIN FOODS- is oneof the leading companies in theagro-food sector in the UnitedStates. It is a family ownedcompany, with over one hundredyears of experience and itstrademark MARIO is one of themost well-known and fastestgrowing brands on the US tableolive market.

The new company MARIOCAMACHO FOODS, a fullyindependent company, will maintaintheir providers and carry out anactive purchasing policy in Spain inaddition to other olive-producingcompanies. Their main providersinclude INTERNACIONALOLIVARERA (INTEROLIVA),ÁNGEL CAMACHOALIMENTACIÓN S.L., as well as

providers of Californian, Greek and many other suppliers. Ángel Camacho Perea, theManaging Director of GRUPOANGEL CAMACHO explainedthat through this transaction “weare uniting a leading trademark inthe American market, MARIO, witha leading trademark in distributionand the experience and innovativecapacity of different companies inthe Spanish olive sector”.

The Managing Director of the newcompany MARIO CAMACHOFOODS, the North American, A.Milligan, lastly added that “ourintention is to continue to developrelationships with current providersin addition to initiating relationshipswith Spanish suppliers who arecommitted to quality, service andadded value, such as ÁNGELCAMACHO and INTEROLIVA”.

New leader in table olives in the United States

ANGEL CAMACHO GROUP AND MARIO OLIVE COMPANY MERGE THEIR SUBSIDIARIES IN THE UNITEDSTATES AND CREATE A NEW COMPANY


New Features

ANGEL CAMACHO GROUP ANNOUNCES A NEWSALES STRATEGY FOLLOWING THE ACQUISITIONOF STOVIT SPÓLKA Zoo

Ángel Camacho Group has announced a “new salesstrategy” after acquiring the Polish jam manufacturerStovit Spólka zoo, one of the leading companies in the

jam and manufactured fruit sector. In so doing, the companyis reinforcing the company’s position in the food andagriculture industry and increasing the Stovit’s sales abroad, acompany which boasts over 260 product references;thereby strengthening its position among the EasternEuropean countries.

Luis Camacho Perea, the Export Manager, explains that “thisacquisition will mean taking another step towards the growthof the Group internationally, where we have been apioneering company in the export sector backed by ahundred and ten years of history”. The company has hadsubsidiaries in Florida since 1977, in addition to corporateoffices, installations and warehouses distributed throughoutthe United States, and another affiliate in the UnitedKingdom, from which sales to this market are carried out.

As part of this new sales strategy, the Ángel CamachoGroup will provide the “know-how” through its internationaldistribution network, which will help it to expand the sales ofits products from Poland abroad, and especially to borderingcountries such as the Czech Republic, Hungary, Germany,Russia, Lithuania, Estonia, Latvia, etc. According to LuisCamacho Perea, “All in all, it will help us to open new foreignmarkets for its products and exchange experience andknowledge.”

Specifically, the jam and jelly sector in Poland and borderingcountries such as the Czech Republic, Hungary, Germany,Estonia and Latvia, currently offer the potential for importantopportunities. In fact, the Polish consumer has long beenfamiliar with Ángel Camacho Group’s products (oils, olives,pickles, and jams) under the name “Fragata”, a well knownbrand in this region and one that has been well-positioned inthis market for over a decade.


New Features

In its eagerness for its wines and Sherry vinegars,together with its most recent syrup, to occupy aprestigious place in high-quality cuisine, AECOVI

decided to put the presentation of its products in thehands of two of the most well-known youngAndalusian chefs, Kisko García from Córdoba, of ElChoco restaurant, and Ángel León from Jerez, of APoniente restaurant in the “Puerto de Santa María”, achef who has already scored innumerable victories inthe realm of haute cuisine, where he is often known asthe Chef of the Sea.

The dishes selected for this presentation already formpart of the carefully elaborated menu of Ángel Leon’srestaurant in the Puerto de Santa María (A Poniente),and serve as clear examples of the versatility of thesetwo products that, when used together can give aspecial touch to countless dishes. This can be observedin their live preparation, in which Syrup and Sherryvinegar are used in both savoury creations anddesserts.

The two Chefs prepared different dishes, Andalusianregañá (thin, flat cake) with a casserole of sardines,

onions and peppers, dressed with syrup and Sherryvinegar. This was then followed by dish which fusedproducts from both the sea and the mountains with abase of marinated melon with Sherry vinegar and place

stuffed with Iberianham. The third dishcombinedempanadas withquince pureedecorated with pureeand finished it offwith a large oysterwith a gelatin madeof syrup, vinegar andMoroccan lemon.Lastly was a dessertcoated in chocolatewith syrup and freshmilk foam.

TWO GREAT CHEFS FROM ANDALUSIA, ÁNGEL LEÓN AND KISKO GARCÍA, PRESENT VINAGREDE JEREZ AND ARROPE FERIANES FROM AECOVI

AECOVI


New Features

The presentation of the AECOVI products took placeduring the activities thatoccurred parallel to the Fair, atotal of 20 during the three-day period. For thisoccasion, AECOVI chose to present its qualitycondiments –Sherry Vinegar and syrup – togetherwith its wines, accompanied by four dishes preparedlive by Kisko García and Ángel León, who was alsoresponsible for the Fairs most important luncheon, atypical Cádiz-style meal for a select group of 50international chefs such as Ferrán Adriá, Juan MariArzak and the French chef Pierre Gagnaire. Thispresentation was testament to the infinite possibilitiesof the FERIANES Sherry Vinegars and syrup, in highlevel creative cuisine.

Other events organised by the cooperative

AECOVI began the commercial bottling of wines andvinegars a little over a year ago, starting with theoldest and most personal wines from its fourassociated cooperatives and putting in motion a line ofresearch for diversification in the cooperative’sproduction. One of the results of this research in thefield of R+D was the aforementioned SYRUP, a sauceused by the finest chefs and made from winereductions and that AECOVI is currently putting onthe market, bringing together the traditions of syrupand the latest technology.

All of the products sold by AECOVI, made with amixture of traditional craftsmanship and a commitmentto new technology and a modern image, are derivedfrom grapes that come from more than 1,200 smallviticulturists which are considered associates – theirvineyards cared for using environmentally-friendlytechniques and possessing the certification of theAutonomous Government of Andalusia:INTEGRATED PRODUCTION.


New Features

PÉREZ BARQUERO

“LA CAÑADA” PEDRO XIMÉNEZ, from PÉREZ BARQUERO, WINNER OF THE INTERNATIONAL WINE COMPETITION – ANDALUSIA 2007

The Andalucía Sabor Fair was the site chosen toannounce the wines and wineries proclaimedwinners of the International Wine

Competition – Andalusia 2007.

Among the 500 international wines entered in thecompetition, from Europe (Italy, Spain, France, Portugal)and from the principal Latin American winemaking coun-tries (Mexico, Argentina, Chile, Peru and Uruguay), thehighest marks of 100 out of 100 points were awardedto La Cañada Pedro Ximénez from the winery PérezBarquero of Montilla.

The competition was judged by a first rate panel ofwhich 80% of the participants were foreign wineconnoisseurs: technicians, enologists, and sommeliersfrom Canada, England, France, Puerto Rico, Indonesia,Peru, Switzerland, Thailand, and Argentina; while the

other 20% was made up of Spaniards for a total of 25internationally-renowned wine experts.

The wines were judged on a 100-point scale inaccordance with the norms for blind tasting approved bythe International Wine Organisation and the InternationalUnion of Enologists.

This new award servesto re-affirm thepositioning of PérezBarquero as anoptimum reference forquality in aging andmaturing Pedro Ximénezwines, currently the bestand most valued sweetwines.

La Cañada is a PedroXiménez matured andaged for more than 25years in the century-oldwineskins of BodegasPérez Barquero; atreasure that is bothevocative and perfumedwith fragrances of old, aresult of the inheritanceof knowledge andflavour of our lands.


New Features

To celebrate its launch at thelatest edition of the AndalucíaSabor Fair, we presented the

all new flavour of Andalusia SEVILLEORANGE BLOSSOM HONEY,“GOLDEN SELECTION DORAY”.

This honey comes directly from thetreasured Sevillian orange blossomand is not only known for its softdelicacy, but also for its characteristicpale amber hue and the orangeblossom aroma that perfumes thestreets of Seville.

Andaluza de Mieles is a familycompany dedicated to bottlinghoney. It is located in Espartinas,just a few kilometres away fromSeville.

From its earliest beginnings, thecompany has dedicated itself tooffering a wide range of products inaccordance with current demands.

It brings its customers the qualityproduct that they deserve, both interms of the type of honey and theexcellent value for money.

Our bottling process is strictlymonitored for quality, and combinesthe latest technology with theexperience and tradition acquiredthrough more than thirty years inthe world of beekeeping.

SEVILLE ORANGE BLOSSOM HONEY

“GOLDEN SELECTION DORAY”

ABASA S.A.Sector: OIL

Avd. de Alemania, S/NAptdo. Correos 32

14850 Baena CÓRDOBA+34 957 67 04 00 - 67 04 01

[email protected]

ACEITES DEL SUR S. A. (Guillén)Sector: OIL

Ctra. Sevilla-Cádiz, km. 550,641700 Dos Hermanas SEVILLA+34 95 469 09 00 - 468 91 98

469 04 [email protected]

http://www.acesur.com

ACEITES ATENEASector: OIL

Polígono Ind. N.º 8, 9 y 1023191 Cárcheles (JAÉN)

+34 953 30 24 92 - Fax +34 953 30 24 [email protected]

ACEITEX S.L.Sector: OIL

C/ Federico Mendizábal, 5 – 1º 23003 JAÉN+34 953 24 31 95-19 01 49

[email protected]://www.aceitexp.com

AGUA MINERAL NATURAL SIERRA DECAZORLA

Explotaciones Inter. Acuíferas, S. A.Ctra. del Tranco, km 18 -

Villanueva del Arzobispo - 23330 JAÉN+34 953 12 82 44 - 12 81 17.

Fax.:+34 953 12 81 17www.aguasierracazorla.com

AEPSASector: OIL

Ctra. Fuente Tojar s/nAptdo. Correos 14812 Almedinilla CÓRDOBA

+34 957 70 34 61 Fax: +34 957 70 34 [email protected]

ACEITUNAS GUADALQUIVIRSector: OLIVES

Camino Alcoba s/n41530 Morón de la Frontera (Sevilla)

+34 955 85 47 10 / 607 41 38 10Fax: +34 954 85 25 [email protected]

www.agolives.com

AGROALIMENTARIAVIRGEN DEL ROCÍO

Sector: WINEAvda. de Cabezudos, 2

21730 Almonte (HUELVA)+34 959 40 61 03 - 40 70 [email protected]

www.raigal.com

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AGROLACHARSECTOR: CANNED VEGETABLES

Avda. de Andalucía s/n. Apdo. de Correos 18327Lachar (GRANADA)

+ 34 958 45 74 32 Fax: 958 45 74 24 [email protected]

www.agrolachar.com

AGROPECUARIA YAVÍCOLA S.ASector: EGGS

Apdo. Correos, 115441080 SEVILLA

+34 95 469 07 17 - 469 19 [email protected]

AECOVI-JEREZSector: WINE

Urb. Pie de Rey Bloq. 3. Bajo izquierda11407 - Jerez de la Frontera (Cádiz)

+34 956 18 08 73 - Fax: +34 956 18 03 [email protected]

www.aecovi-jerez.com

AHUMADOS UBAGO DENMARK S.L.Sector: SMOKED

C/ Charles Darwin, nº 3 Parque Tec. de Andalucía29590 Campanillas (MÁLAGA)


www.ubago.com

ALIMENTOS “LA PEDRIZA” S.L.Sector: LEGUMES

Alameda de Solano, 1611130 Chiclana (CÁDIZ)

+34 956 53 19 29 - 53 44 34

ALMENDRERA DEL SURSector: NUTS & HONEY

Camino de la Almendrera s/n29580 Estación de Cártama (MÁLAGA)

+34 952 42 00 20 - 42 08 [email protected]

http://www.almensur.com

AL-ANDALUS DELICATESSEN,S.C.A.Sector: HONEY AND MARMALADE

C/. Caño de las Eras, 918429 Lanjarón (Granada)

+34 77 22 28 Fax +0034 958 77 21 [email protected]

ALVEAR S.A.Sector: WINE

Avd. María Auxiliadora, 114550 Montilla (CÓRDOBA)



We are

ANDALUZA DE MIELES S.L (DORAY)Sector: HONEY

Camino del Pulido, 1141807 Espartinas (SEVILLA)+34 95 411 30 32 - 571 02 [email protected]

ÁNGEL CAMACHO ALIMENTACIÓN, S.L.Sector: OLIVES AND OLIVE OILS

Avda. del Pilar, 6 41530 Morón de la Frontera (SEVILLA)+34 95 585 47 00 - + 34 95 585 01 45

[email protected]

ANGULO GENERAL QUESERA S.L.Sector: CHEESE

Genal, 8. Polígono Ind. EL FUERTE29400 Ronda (MÁLAGA)

+34 952 18 70 18 - 18 70 17 - 87 67 [email protected]

ANISADOS ZARZA MORA S.L.Sector: LIQUEUR

Cinta ZarzaCtra. de San Juan, 50

21600 Valverde del Camino (HUELVA)+34 959 55 00 73 - 55 36 92

[email protected]

ARAGÓN Y CÍA S.A.Sector: WINE

Camino de la Estación, s/n 4900 Lucena (CÓRDOBA)

+34 957 50 00 46 - 50 29 [email protected]

www.aragonycia.com

BODEGAS ANDRADE S.L.Sector: WINE

Avd. de la Coronación, 3521710 Bollullos del Condado (HUELVA)

+34 959 41 01 06 - 41 13 [email protected]

BODEGAS BARBADILLO S.L.Sector: WINE

C/ Luis Eguilaz, 1111540 Sanlúcar de Barrameda (CÁDIZ)+34 956 38 55 00 - 38 55 29 - 38 55 01

[email protected]

BODEGAS DELGADO S.L.Sector: WINEC/ Cosano, 2

4500. Puente Genil (CÓRDOBA)+34 957 60 00 85 - 60 45 [email protected]

http://www.bodegasdelgado.com

BODEGAS JOSÉ ESTEVEZ S.A.

Sector: WINECtra. Nacional IV, Km. 640

11408 Jerez de la Frontera (CÁDIZ)+34 956 32 10 04 - 34 08 29

[email protected] www.grupoestevez.com

BODEGAS DE FUENTE REINA, S.L.

Sector: WINEApdo. 363

41450 Constantina (SEVILLA)+34 955 95 40 26 - 610 28 41 13

Fax: +34 955 88 00 17 - 943 31 16 [email protected] www.tintoandaluz.com

BODEGAS CAYDSASector: WINEc/ Puerto, 21

11540 Sanlúcar de Barrameda (Cádiz)+34 956 36 14 91 / +34 956 36 14 47

Fax: +34 956 36 83 [email protected]

ANDALUZA DE CAFÉS Sector: COFFE

Pol. Ind. Calonge, parcela, 1841007 SEVILLA

+34 95 435 70 50 - 35 23 [email protected]

www.catunambu.com


We are

C.O.V.A.P.Sector: DAIRY PRODUCTS AND MEAT PRODUCTS

Avd. del Gran Capitán, 46 – 4ºOficina, 6 - 14008 CÓRDOBA+34 957 47 30 35 - 47 99 24

[email protected]

BODEGAS LAMASector: WINE

Dr. Fleming, 4 - 14860 Doña Mencía (CÓRDOBA)+34 957 67 60 16 - 67 60 23

[email protected]/bodegaslama

BODEGAS PÉREZ BARQUERO S.A.Sector: WINE

Avda. de Andalucía, 27 Montilla (CÓRDOBA)+34 957 65 05 00 - 65 02 08

[email protected] www.perezbarquero.comwww.ecovinos.com

CAMPO DE TEJADA S.C.A.Sector: CHICKPEAS

Luis Montoto Ctra. de la Estación, S/N21870 Escacena del Campo (HUELVA)

+34 959 42 32 11 - 42 31 [email protected]

CONSERVERA CÁRNICA DEL SURSector: CANNED MEAT

Ctra. Añora - Dos Torres, km. 0,5Añora (CÓRDOBA)

658 82 53 [email protected]

CRISMONA, S.A.Sector: OIL, VINEGAR, MEAT PRODUCTS

AND WINEC/ Baena, 25

14860 Doña Mencía (CÓRDOBA)+34 957 69 55 14 - Fax +0034 957 67 63 42

[email protected]

CONDE DE BENALUASector: OIL

Puente del Ventorro s/n18564 - Benalúa de las Villas (Granada)


www.condebenalua.com

D.O CONDADO DE HUELVASector: VINEGAR AND WINE

Avda. 28 de febrero, s/n21710 Bollullos Par del Condado (HUELVA)+34 959 41 03 22 - Fax +34 959 41 38 59

[email protected]

EMBUTIDOS CORDÓN, S.A.Sector: MEAT PRODUCTS

Ctra. Córdoba-Jaén, Km. 49,500 14660 Cañete de las Torres (Córdoba)

+34 957 18 32 50 Fax:+34 957 18 34 71http://www.precocinadoscordon.com

EMBUTIDOS MORENO PLAZASector: IBERICO PRODUCTS

Pol. Ind. La Rosa, Parcela 7 al 1529120 Alhaurín el Grande (MÁLAGA)

+34 952 59 57 87 - 59 44 [email protected]

EMBUTIDOS JABUGO Sector: IBERICO PRODUCTS

C/ Marqué de Aracena, 7821360 El Repilado -Jabugo- (Huelva)

+34 955 63 02 63 - Fax +34 955 63 04 34Apto. de correos 8810, 41080www.embutidosjabugo.com

EMBUTIDOS CARCHELEJO, S.L.Sector: MEAT PRODUCTS

Avda. de España s/n.23192 Carchelejo (JAËN)


www.embutidoscarchelejo.es


We are

CESURCASector: CANNED VEGETABLES

Ctra. De la Estación, s/n18360 Huétor – Tajar (GRANADA)

+34 958 33 20 20 - 33 23 52 - 33 25 [email protected]

http://www.faecagranada.com

COMERCIALIZADORALOS TITOS S.L.

Sector: IBERICO PRODUCTSPol. Industrial Cárnico, s/n

14440 Villanueva de Córdoba (CÓRDOBA)+34 957 12 14 15 - 12 19 29

www.tioeusebio.come-mail: [email protected]

UBAGO GROUP MARESector: CANNED FISH

C/ Huéscar, 9 - 1ª Planta Edificio Galaxia29007 Málaga

+34 95 239 83 38 - 210 31 [email protected] www.ubago.com

COPROHNIJAR S.C.A.Sector: VEGETABLES

C/ Olivar, s/n +34 950 36 60 15 - 36 60 89

04006 San Isidro - Nijar (ALMERÍA)[email protected]

CORP. ALIMENTARIA PEÑASANTA S.A.Sector: CHEESE

Ctra. Mádrid-Cádiz, km. 535. 41020 Sevilla

(YOGAN) +34 954 51 47 11Carmona +34 954 14 13 34

www.capsa.es

CORSEVILLASector: CHESSE & IBERICO PRODUCTS

Carretera de Guadalcanal km 1.41370 Cazalla de la Sierra (SEVILLA)

Apartado de Correos 40+ 34954 88 42 86 Fax +34 954 88 34 06

[email protected] www.corsevilla.es

LICOR “MIURA”Sector: LIQUEUR

Virgen del Monte, 54 41370 Cazalla de la Sierra (SEVILLA)

+34 954 88 40 13 - +34 955 63 11 52 - 88 31 [email protected] - [email protected]

www.caballero.es

DESPENSA LA NUESTRAEnvasados Lola, S. A.

Caminos de las Cuevas, s/n.+34 957 45 88 71

4710 - Villarubia (CÓRDOBA)[email protected]

DOÑA JIMENASector: CHRISTMAS SWEETS

Ctra. de Alcalá, s/n 23600 Alcaudete (JAÉN)

+34 953 56 02 33 - 56 02 [email protected]

www.donajimena.es

PROGUISOSector: WINE

C/ Vivero, 35 (Ciudad Sto. Domingo)28120 Algete (MADRID)

+34 91 623 86 07 - +34 95453 10 85 - 623 81 [email protected]

CELESTINO GÓMEZ PARRA S.A.Sector: IBERICO PRODUCTS

Pol. Ind. “El Caño I”, s/n14220 Espiel (CÓRDOBA)

+34 957 36 41 28 - 36 41 [email protected]

www.celestinogomezparra.com

CERVEZASALHAMBRA S.L.

Sector: BEERSAvd. de Murcia, 1 - Apartado 92

18012 GRANADA+34 958 18 50 50 - 80 87 60

[email protected]


We are

E. MORENO S.L.Sector: CHRISTMAS SWEETS

Avd. de Andalucia, 65 41560 Estepa (SEVILLA)

+34 95 591 26 96 - 591 29 [email protected]

www.emoreno.com

FAMADESA S.A.Sector: MEAT PRODUCTS

Camino Santa Inés, 71. 29590 Campanillas (MÁLAGA)+34 95 243 30 50 - 243 30 76

[email protected]

FRIOSEVINATURAL S.L. (FLANELA)Sector: ICE CREAM

Ctra. Isla Menor, km. 0,5Pol. Fuente del Rey nave 1-D

41700 Dos Hermanas (SEVILLA)+34 954 68 91 13 - 68 08 13

[email protected]

GRACIA HNOS. S.A.Sector: WINE

C/ Marqués de la Vega de Armijo 103 14550 Montilla (CÓRDOBA)+34 957 65 01 62 - 65 23 35

[email protected]

GOMEOLIVA S.A.Sector: OIL

Avd. de Granada, s/n 14800 Priego de Córdoba (CÓRDOBA)

+34 957 70 05 84 - 54 29 [email protected] [email protected]

www.gomeoliva.com

GRUPO GARVEYSector: WINE AND BRANDIES

Ctra. Circunvalación, s/n Complejo Bellavista 11407 Jeréz de la Frontera (CÁDIZ)

+34 956 31 96 50 - 31 98 [email protected]

www.grupogarvey.com

GRUPO YBARRASector: OIL AND OLIVESCtra. Isla Menor km. 1,8

41703 - Dos Hermanas (Sevilla)+34 955 67 50 60 - Fax: +34 954 72 28 66

[email protected]://www.ybarra.es

GRUPO INÉS ROSALESSector: CAKES OF OIL

Pol. Ind. El Manchón41830 Huévar (SEVILLA)

+34 95 475 64 27 - 475 63 [email protected]

www.inesrosales.com

HERMABAR NUEVA, S.L.Sector: SNACKS

Autovía A92 km. 46,241610 Paradas (Sevilla)


http://www.saladitos.com

GUIPAN S.L.Sector: SNACKSC/ La Rosa, nº 23

11002 (CÁDIZ)+34 956 21 20 78 - 29 22 20 - 28 51 41

joseguillé[email protected] www.guipansur.com

HEINEKEN ESPAÑA S.A.Sector: BEERS

Avda. de Andalucía, 141007 Sevilla

+34 954 97 99 99 - 97 98 [email protected]

www.cruzcampo.es

HERBA NUTRICIÓNSector: RICEC/ Real, 43

41920 San Juan de Aznalfarache (SEVILLA)+34 954 58 92 26 - 76 95 79

[email protected]


We are

J. GALLEGO GÓNGORA S.A.Sector: WINE & BRANDIES

C/ Stmo. Cristo de la Vera Cruz, 5941808 Villanueva del Ariscal (SEVILLA )

+34 954 11 37 00 - 11 32 [email protected]

www.bodegasgongora.com

JOLCASector: OLIVES

Autovía Sevilla-Huelva Km. 22,5Apartado de Correos, número 13

41830 Huévar del Aljarafe (Sevilla)+34 954 15 40 32 - Fax: +34 954 15 16 89

[email protected]

INDUSTRIAS ESPADAFOR S.A.Sector: SOFT DRINKSAvd. de Andalucía, S/N.

18015 GRANADA+34 958 80 03 04 - 80 04 05

[email protected]

IND. ALIMENTARIAS DE MONTILLASector: SNACKS

Ctra. Córdoba-Málaga, Km. 43,7014550 Montilla (CÓRDOBA)+34 957 65 06 22 - 65 10 27

[email protected]://www.pmonti.com

IND. CÁRNICAS ZURITA S.A.Sector: MEAT PRODUCTS

Pol. Ind. Juncaril, parcela 236 C/ M 18220 Albolote (GRANADA)+34 958 46 62 20 - 46 50 53

[email protected]://www.iczurita.es

JAMONES Y EMBUTIDOS JABUGO, S.A.Sector: IBERICO PRODUCTS

C/ Marqués de Aracena, 9821360 El Repilado (Jabugo) (HUELVA)+34 959 12 26 78 - +34 959 12 28 00


JAMONES LAZO S.A.Sector: IBERICO PRODUCTS

Avd. de Portugal, 6 21230 Cortegana (HUELVA)+34 959 13 15 60 - 13 18 [email protected]

www.jamoneslazo.com

LÁCTEA ANTEQUERANALA VEGA S.L.

Sector: DAIRY PRODUCTSAvda. Romeral, parcelas 3, 4 y 5

Pol. Ind. de Antequera 29200 Antequera (MÁLAGA)+34 95 284 27 00 - 284 52 73

[email protected]. www.la-vega.net

HIJO DE RAFAEL REYES S.A.Sector: LIQUEUR

Paseo del Fresno, 714960 Rute CÓRDOBA

+34 957 53 80 40 - 53 85 [email protected]

http://www.machaquito.com

HNOS. RODRÍGUEZ BARBANCHO S.L.Sector: IBERICO PRODUCTSC/ Marqués de Santillana, 141

14270 Hinojosa del Duque (CÓRDOBA)+34 957 14 02 44 - 14 06 [email protected]

IBEPA 375, S.L.Sector: IBERICO PRODUCTS

Avda. de las Lonjas, s/n.Mercacórdoba, Mód. 12 Polivalente.

C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA)Tel.: +34 957 75 27 11 / +34 95714 16 92

+34 957670 59 86 [email protected] www.dongutierre.com

HUERTA CAMPO RICO, S.L.Sector: CANNED VEGETABLES

P.E. Cuarto de la Huerta s/n 41220

Burguillos (Sevilla)+ 34 (955) 73 89 80

www.huertacamporico.es


We are

LA FLOR DE RUTE S.L.Sector: CHRISTMAS SWEETS

Blas Infante, 20 – 22(Ctra. Lucena-Loja)

14960 Rute (CÓRDOBA)+34 957 53 86 61 - 53 86 34

[email protected]://www.laflorderute.es

LA ESTEPEÑASector: CHRISTMAS SWEETS

Camino de las Peñas, s/n41560 Estepa (SEVILLA)

+34 95 591 26 48 - 591 36 [email protected]

http://www.laestepena.com

LEGUMBRES PEDROSector: LEGUMES

Avda. de los Alcornocales, 14Alcalá de los Gazules (CÁDIZ)+34 956 42 01 26 - 42 00 [email protected]

LA ABUELA CARMENSector: GARLICSC/ La Vega, s/nPol. Ind. Horcajo

14548 Montalbán (CÓRDOBA)+34 957 31 04 52 - 31 04 [email protected]

MATADERO DE LA SIERRA MORENA, S.A.Sector: IBERICO PRODUCTS

Avda. García Morato, 9 Edif. Gilaresa. Oficina 9 41011 Sevilla

+34 954 88 98 16 - + 34 954 22 92 56 Fax +34 954 88 98 15

[email protected]

MATADEROS IND. SOLER S.A.Sector: IBERICO PRODUCTS

Plaza de Prolongo, 129580 Cártama-Estación (MÁLAGA)

+34 95 242 00 00 - 242 01 [email protected]

www.prolongo.es

MARTÍNEZ BARRAGAN S.A.Sector: IBERICO PRODUCTS

Avd. de Carlos III, s/n 14120 Fuente Palmera (CÓRDOBA)

+34 957 63 80 39 - 63 84 [email protected]

LEGUMBRES BAENA, S.L.Sector: LEGUMES

Ctra. Córdoba - Málaga, Km. 34+34 957 33 21 45 / +34 615 32 65 17


http://www.legumbresbaena.com

MORENO S.A. (MUSA)Sector: SAUCES AND MAYONNAISE

Fuente de la Salud, 214006 - Córdoba

+34 957 76 76 05 Fax. +34 957 27 99 [email protected]

www.morenosa.com

MUELOLIVA S.L.Sector: OIL

C/ Ramón y Cajal, 85.14800 Priego de Córdoba (CÓRDOBA)

+34 957 02 72 00 - 70 02 [email protected]://www.mueloliva.es

MUÑOZ VERA E HIJOS, S.A.Sector: OIL

Ctra. Doña Mencía, s/n. Aptdo. Correos 13114940 Cabra (CÓRDOBA)

+34 957 52 92 00 Fax +34 957 52 21 [email protected] www.mvera.com

MONTERO ALIMENTACIÓN, S.L.SECTOR: DESSERTS

Avda. Severo Ochoa, 62 PTA. 29590 Campanillas (MÁLAGA)

+34 (952) 20 05 02 Fax: +34 952 29 57 77 [email protected]

www.monteroalimentacion.es


We are

PRODUCTOS MATA,S.A.SECTOR: CANNED AND SWEETS

C/ Muralla s/n. 23660Alcaudete (JAÉN)

+34 (953) 56 00 75-56 12 [email protected]

SADRYM S.A.Sector: OLIVES

Ctra. Madrid-Cádiz, km. 55041700 Dos Hermanas (SEVILLA )

+34 954 69 00 50 - 69 00 [email protected] http://www.sadrym.com

PROMECKS INDUSTRIAL, S.A.Sector: WINE

Ronda Canillo, 4.14550 Montilla (CÓRDOBA)

+34 957 65 12 50 Fax +34 957 65 36 [email protected]

PESCADOS Y MARISCOS DEL MAR DE LA LÍNEA, S.A.

Sector: FRESH MUSSELC/. López de Ayala, 8. Entreplanta C.

11300 La Línea (CÁDIZ)+34 956 64 31 94 Fax +34 956 64 30 60

[email protected]

PULEVA FOOD S.A.Sector: DAIRY PRODUCTS

Camino de Purchil, 66 18004 GRANADA

+34 958 24 01 64 - 24 01 [email protected]

www.puleva.es

REY DE OROS S.L.Sector: CANNED FISH

Fdez. de los Ríos C/ 11 de Marzo, 811160 Barbate de Franco (CÁDIZ)

+34 956 43 00 01 - 43 00 [email protected]

www.reydeoros.com

RIVES-PITMAN S.A.Sector: SPIRITS, SCHNAPPS & CORDIALS

C/ Aurora, 4 - 11500 El Puerto de Santa María - CÁDIZ

+34 956 85 41 11 [email protected]

www.rives.es

DANIEL ORTEGA S.L.Sector: NUTS

Ctra. de Alcalá, s/n23660 Alcaudete (JAÉN)

+34 953 70 80 90 - 56 03 [email protected]

http://www.danielortega-sl.es

NÚÑEZ DE PRADO C.B.Sector: OIL

Avd. de Cervantes, 15 14850 Baena (CÓRDOBA)

+34 957 67 01 41 - 67 00 [email protected]

OLEOESTEPA S.C.A.Sector: OIL

C/ El Olivo, s/n Pol. Ind. Sierra Sur 41560 Estepa (SEVILLA)

+34 95 591 31 54 - 591 35 [email protected]

OLEOQUIVIR S.A.Sector: CHIPS FRIEDS IN OLIVE OIL

Dir. Postal: Apdo. 7040 41005 Sevilla

Dir. Fiscal: C/ Alfareros, 1641710 Utrera (SEVILLA)

+34 955 86 78 11 Fax: +34 955 86 77 38www.oleoquivir.com

NAVISA S.A.Sector: WINE

Ctra. de Montalbán, S/N14550 Montilla (CÓRDOBA)+34 957 65 04 50 - 65 17 47

[email protected]


We are

PROASAL SALINERA DEANDALUCÍA S.L.

Sector: SALTCtra. de Bonanza a Monte Algaida, s/n.11540 Sanlúcar de Barrameda (CÁDIZ)+34 956 36 07 19 - +34 956 36 27 89

[email protected]

U.S.I.S.A.Sector: CANNED FISHC/ Martínez Catena, 35

21410 Isla Cristina (HUELVA)+34 959 34 35 00 - 33 10 72

[email protected]://www.usisa.com

SOLA DE ANTEQUERA S.A.Sector: CANNED VEGETABLES

Ctra. Córdoba, km. 52029200 Antequera (MÁLAGA)

+34 95 284 07 62 - 284 06 [email protected]

http://www.alsurvegetales.com

TEC. AGRÍCOLAS ECOLÓGICASE INTEGRADAS

Sector: OILCtra. Úbeda-Iznalloz, km. 86

Bélmez de la Moraleda (JAÉN)+34 953 39 40 50 - 39 40 12

[email protected] www.oromagina.com

SOC. COOP. AGRA. AND. “SAN FRANCISCO”

Sector: OILC/ Fuensanta, 58.

23330 Villanueva del Arzobispo (JAÉN)+34 953 45 12 56 - 45 19 31

[email protected]

UNIOLIVASector: OIL

C/ Córdoba, 9. 23400 Úbeda JAÉN+34 953 75 68 40 - 75 43 46

[email protected]://www.unioliva.es

S.A.T. 1941 SANTA TERESASector: OIL

Lantejuela, 141640 Osuna (Sevilla)


http://www.1881.es

SALYSOLSector: NUTS & SNACKS

Polígino Industrial Fridex, calle 4, parcela 7941500 - Alcalá de Guadaira (Sevilla)

+34 955 63 10 13 / +34 955 63 01 79Fax: +34 955 63 05 95

[email protected]

VINÍCOLA DEL CONDADO S.C.A.Sector: WINE

C/ San José, 2 21710 Bollullos del Condado - HUELVA

+34 959 41 02 61 - 41 01 [email protected]

http://www.vinicoladelcondado.com

VALLE GALBARRO S.L.Sector: LEGUMES & CEREALS

C/ Río Guadalete, 1041760 El Coronil (SEVILLA)

+34 95 583 01 60 - 616 99 71 [email protected]

www.legumbresvalle.com

VINAGRES DE YEMA S.L.Sector: VINEGAR

C/ Alvareda, 5 (Apartado 324)11500 Puerto Santa María (CÁDIZ)+34 956 86 01 34 - 956 87 48 66

www.vinagresdeyema.es

VITAFRESHSector: CITRICS & VEEGETABLES JUICES

Ctra. Almonte - El Rocío, Km. 9,521730 - Almonte (Huelva)

+34 959 45 01 26 - Fax: +34 959 45 12 12 [email protected]://www.vitafresh.es


We are

New members:

We

are

PASCUAL NATURESector: MINERAL WATER

Avda. Manoteras, 1828050 - Madrid


www.lechepascual.com

PIONONO.ESSector: SWEETS

Avda. Andalucía, 9 Urb. Parque Luz Edif. Venus,Local 13,

18014 - GRANADA+34 902 17 20 20 - Fax: +34 958 20 12 93

[email protected]

AGROSEVILLASector: OLIVES & OIL

Avda. de la Innovación, s/n. Edif. Rentasevilla, pta. 841020 - SEVILLA

+34 902 25 14 00. Ext. 8607 - Fax: +34 954 25 10 [email protected]

BERRAL ZURITAABBIC, ALIBETICA, S.L.Sector: IBERICO PRODUCTS

Apartado de Correos, 77Feria, 38

14520 - Fernán Núñez (CÓRDOBA)+34 957 38 10 51 - Fax: +34 957 38 11 98

[email protected]

JAMONES JAROTE, S.L.Sector: IBERICO PRODUCTS

Avda. del Matadero, 4014440 - Villanueva de Córdoba (CÓRDOBA)+34 957 12 08 34 - Fax: +34 957 12 17 41

[email protected]

ZUMOSOL S.L.Sector: JUICES

Avda. Manoteras, 1828050 - Madrid


www.lechepascual.com

WILLIAMS & HUMBERT Sector: WINE

Ctra. N-IV, km. 641,75 11408 Jeréz de la Frontera - CÁDIZ

+34 956 35 34 00 - 35 34 [email protected]://www.williams-humbert.com

siete bis - landaluzlandaluz.es/uploads/revista/37-pdf-siete_bis.pdf · 4 andalusian flavour...

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