Andalusia flavor
Our fresh algae are cultivated under 100% natural standards, where the sun of the Costa de la Luz and the nutrients that the Atlantic Ocean brings with each high tide prevail; that turn this raw material into top quality edible algae, free of any type of preservative or additive of chemical synthesis.
In addition to the fresh product, we will take with us the dehydrated product, our sea spices and Sea Lettuce salt. All the products derived from seaweeds that we make in La Huerta Marina have in common a drying process under controlled conditions where they are monitored temperature, relative humidity and drying time. Low temperature dehydration allows us to preserve a unique flavor and aroma in our products.
Along with the edible algae we will take with us the Salicornia; a halophyte plant with a crunchy texture and a marine flavor, which is shown as an ideal ingredient for any type of preparation prepared with fish or scrambled with a touch of the sea.
Hand in hand with the star chef michelín Javier Olleros, from Culler de Pau, we will have the privilege of presenting our products at the 2017 event.
Andalucía Sabor is a fair aimed at professionals in the sector, who have the opportunity to learn about the reality of the Andalusian agri-food industry and the quality of its products.
In addition, those who visit Andalucía Sabor can attend and participate in a wide range of activities that range from tastings, pairings or tastings to ham cutter competitions, as well as live cooking samples.
Andalucía Sabor is the official appointment of a leading agri-food and fishing power. A professional and monographic meeting that every two years concentrates the entire food supply of Andalusia to strengthen its presence in the national and international market. All professionals in the food and haute gastronomy sector meet at a summit that enshrines the leadership of Andalusia’s agribusiness beyond its borders. In September 2017, the sixth edition of Andalucía Sabor is held, which began its journey with the exceptional success of previous editions.
Agri-food companies and Regulatory Councils, distributors, hotel and restaurant operators, managers of chains and purchasing centers, gastronomy professionals … Andalucía Sabor convenes all operators in the agri-food and fishing sector and allows them to take part in the new trends to renew and consolidate the different lines of business. The Fair in 2017 will have the presence of importers from the main world powers, who will reinforce the international projection and commercial nature of the meeting.
Exhibiting companies and visitors participate in a complete program of activities, made up of tastings of extra virgin olive oil, Iberian ham, pairings between wines and gastronomy, ham cutting, tapas and dessert competitions, round tables, presentations by Regulatory Councils and private firms, etc. The combination of disciplines guide this unique gastronomic summit, which has the best chefs on the international scene to rediscover the excellence and crossbreeding of Andalusia through its cuisine.
Huelva chef Paco Pérez will close the congress on September 27 with the conference ‘Andalusian Landscapes by Paco Pérez’.
This chef has five Michelin stars in the restaurants ‘Miramar’ in Llançà (Girona) (two stars), ‘Enoteca’ in Barcelona (two stars) and ‘Five’ in Berlin (one star).
