Gourmet Show

The XXIV International Gourmet Show, meet until the next day 15 to more than 1,300 exhibitors displayed the latest European innovations to some 80,000 culinary professionals with a special role in this issue of wine.

This is a major European fairs and delicatessen products that buyers will come from five continents with a global purchasing power exceeding 500 million euros, according to the organizers.


Products from 16 countries, and increasingly large presence of foreign exhibitors endorse the international character of the Salon de Gourmets.

Oils, smoked and salted meats, coffee, tea and tea, canned meat, fish and vegetables, foie gras and duck and goose derived from dairy products, vegetables and pastas, honeys and jams, cakes and chocolate, ready meals, fresh produce, cheeses, sauces, vinegars and spices. In the chapter on beverages, spirits and liquors, water, sparkling wines and champagnes, beers and juices, plus a large group of wineries present their products and new wine. Several publishers, home furnishings and accessories complete the range of products exhibited at the fair.

One of the major stakes this year is the Wine Forum XII, which will include lectures, tastings of the latest wine-making and activities on the marriage between food and wines and a tasting conducted by the best wines of Spain.

There are wineries present D.O. Valdeorras.

"Fiesta" of Seadur's Caves (Valdeorras)

Seadur, in the municipality of Larouco, held a year Route das Covas, a traditional feast around a total of 16 wineries that the villagers made available to participants at this conference, and has already become a call about drinking good wine and widely supported by residents of the environment.

Sources estimate that the organization sold approximately 1,200 cups with which to taste the wines from the wineries, a figure that gives an idea of what it was a busy route that did not have the cooperation of the weather.

Despite the bad day, who pushed for closer to this town had the opportunity to enjoy an afternoon in which there was no longer present the music. Different bands and pipe bands enlivened the day.

The figures are expected to participate in subsequent calls to continue increasing the number of wineries open their doors at this event.

12. SQUID IN ITS INK

NAME OF THE RECIPE: SQUID IN ITS INK

NUMBER OF COMMENSALS: 8

INGREDIENTS:

- 3 kg. clean squid and stuffed with their feet
- 4 onions
- 3 ripe tomatoes
- 3 red peppers
- 4 cloves garlic
- 1 large bread crumbs, soaked in a glass of red wine quality
- 250 dl. white wine
- 1 sprig of parsley
- Salt
- 10 peppercorns
- 6 sachets of squid ink


VARIETY, BRAND AND VINTAGE WINE:

Mencia, Medulio, 2008.

Godello, Silviña, 2008

STEPS:

1.Peel the tomatoes. Remove the seeds and tiny diced going basis. Peel the onion, starting open sides and half the layers are released very finite heading into strips.
2. Peel garlic and break into small pieces. In a pot put olive oil and poached onion and garlic. Add salt and let it heat for five minutes over low heat. Add the tomato, parsley and peppercorns. We mix it all and let it simmer for 5 minutes.
3.Add the bread crumbs soaked in red wine and leave another five minutes without moving. Added the red peppers, white wine and squid ink. We leave it cook for another 5 minutes.
4. Beat the sauce, have to make very thin. Take the squid. The cooking will be covered for 20 minutes over low heat. Next comes the cooking 10 minutes uncovered.


PRESENTATION OF THE PLATE:

We serve it with white rice and a few small eggs of quail.



MARTA, MADRID, SPAIN

11. STEAMED MUSSELS

NAME OF THE RECIPE: STEAMED MUSSELS

NUMBER OF COMMENSALS: 4-6

INGREDIENTS:

- 1,500 kg live mussels
- 2 cloves garlic
- Olive oil
- 300 dl. Godello white wine
- 1 lemon


VARIETY, BRAND AND VINTAGE WINE:

Godello, Viña Treval, 2007

STEPS:

1.Clean mussels, beards, and scrape up po.
2.After wash them in cold water.
3.The running a pan put oil and a pair oliva garlic frying. When they are very hot add the mussels are a couple of laps and we covered him.
4.Open and add the white wine and we will close until the end of cooking, a couple of minutes. That's it.


PRESENTATION OF THE DISH:

Place the mussels in a dish and served with lemon.



MARTA, MADRID, SPAIN