Few other foods are as iconic to Spanish cuisine as Jamon Serrano or Serrano Ham. Salted, cured and dried, this ham from the mountainous regions of Spain is often served in thin slices as a jumble on a plate, on tomato-rubbed crusty bread, or in sandwiches. But Serrano ham is also used in many dishes throughout Spain to accent other great ingredients that the country has to offer. In this video-based Seminar, learn how easy it is to utilize this unique ingredient which is readily available throughout the U.S. Also, learn the basics of what is Serrano ham, and why it so special. Then discover what to look for when buying Serrano Ham. Photo by Juan Ramón Yuste ©ICEX
The region of Castilla-La Mancha is located near the center of Spain, and encompasses a large area with varied terrain. Most famous for Manchego cheese, lamb and saffron, Castilla-La Mancha also has great olive oil, wines, and produce. In this video-based seminar, you'll learn about Manchego cheese, the region's most famous food export, as well as many other products the area has to offer. Come learn about the bounty of Castilla-La Mancha!
Spain is the worlds largest producer of olive oil, and of some of the highest quality oil in the world. Once thought of only as a vehicle for dressing raw foods or for sautéing, chefs are now taking this ingredient into directions never seen before. Learn all about Spanish olive oil and join Chef Dani Garcia as he demonstrates some of the new textures and combinations that olive oil is capable of.
In the north of Spain, tapas are known as pintxos…. and the tapas crawl is known as the Txiquiteo, named after the squat cylindrical glasses used in these parts called Txiquitos. More often than not, the contents of that Txiquito will be Rioja… In this seminar, learn about Spain's rich tapas culture, and how to pair different kinds of tapas with Rioja wines.