Tendency Autumn 2021, a journey through the protected seal of each land, Hotel H10 Villa de la Reina





Autumn tables are the products that give the land identified by its protected seal as a synonym for quality

The Denomination of Protected Origin (DOP), Geographical Identification Protected IGP or a Geographical Traditional Speciality (ETP) are already imposed by acknowledging food excellence at the international level by increasing their interest at times when we still do not know what we eat. It is a necessary guarantee and if we add another recent message from the Minister of Agriculture, Fisheries and Food, Luis Planas, on the new Common Agricultural Policy (PAC): “Starting a competitive and sustainable food farming sector”, we conclude. To the thread of which,l HotelH10 Villa de la Reina de Madrid y la Periodista y Escritora, PilarCarrizosa, presents dishes with a particular DNA designed by executive chef Gonzalo Vargas, showcooking made in this Temple of well-being, certificate “Stay green”, in the heart of the capital: Aperitivo: Rocas de Parmigiano Reggiano. Pepper ceviche in its three textures- Gold bonds and scales of Parmigiano Reggiano with Iberian- Humus of chickpeas in rain of pimentón de la Vera with pistachios and Aove.- Aliste calves in black pepper crust accompanied by mini cabbage, wine pears, mushrooms and potato gratin.


The evening took place in a 20th century building, whose organic gastronomy with regular gluten-free and dietary options are enjoyed in a space where the terraces of the rooms connect with the triangle of art. The Lobby Bar La Villa, amazed by its menu of Iberian selection tables accompanied by Foccacia to the rosemary, Wines of Madrid and the traditional “Vermut de la Reina”, the hotel’s identity stamp: one of the most chaste drinks and exclusive recipe to sophisticate the classic drink and make it an original cocktail. It consists of mixing vermut with natural orange juice, gin and narrowness.” All without forgetting the times of COVID-19 where H10 Hotels is distinguished by a rigorous protocol of cleaning and safety working in partnership Preverisk Group and Bio 9000 leaders in food security, hygiene and health following WHO recommendations. (www.hotelh10villadelareina.com).

Rumbos of sustainable origin in 6 jumps:

1.Extremadura ( Berlanga-Badajoz). Oleum Eight Ecological Eyes. Modern olive. Arbequina. Top technology but of centuries-old tradition. Aceituna occurs following traditional and ecological processes taking care of each process and respecting the ecosystem. Soft and sweet juice that combines with an aroma of banana and almond. The Green Berlangueña. The oil Pico LimónOf millennial origin and 7,000 ha of cultivation in Spain focuses on the Sierra de la campiña sur, an idyllic landscape, in which a small exploitation of scarce 70 hectares of exclusively ecological olive, give this exceptional juice of Sabor bitter, spicy and slightly sweet. Here the AOVE Pico Limón, of limited production, delights with its aroma and balanced nuances of freshly cut grass fruit, green tomatoes and fresh grass and mint. www.todoaceite.com


2. Almeria. Sweet Palermo Chocolate. The only chocolate pepper.Tasting panel: Highlights its visual appearance, taste, texture and smell. It provides the palate with a unique sensory experience. Although it seems spicy or salty, it brings a sweet and subtle taste. Soft and juicy texture, it barely has any nuggets. Conical shape with thin skin easy to peel. Organoleptic properties: make it superfood as it provides 3 times + Vitamin C that an orange (mg A.A. /100 g dried), is source of folic acid, potassium and calcium; antioxidant and rich in Licopenos (Licopenos)help prevent the oxidation of bad cholesterol), Carotenos, providing vitamin A and Flavonoids, that help prevent coronary diseases.2021: “Sabordelaño” in Spain, according to consumers; 2020 Superior Taste Awards (Brussels), 3 stars award to the best flavor of the world, awarded by a jury of more than 200 professional chefs; 2018 Award Almería Gourmet; 2018 FICA Summer Event The Netherlands; 2015 Product of the year at the Polish Fresh Products Market Fair; 2012 Best pepper in the Netherlands, New Fresh Foodlog category. Sweetpalermo.launioncorp.com Trucos de los Sims 4

3.Italy. Parmigiano Reggiano DOP. A cheese, a territory. Eis one of the oldest cheeses in the world linked to the territory where it occurs: a total of 10,000 km2 formed by the provinces of Parma, Reggio Emilia, Modena, and a small part of Mantua and Bologna. It was the Benedictine monks who first produced it in the Middle Ages, when they sought a cheese that had a long duration in time. Since then, he is one of the most appreciated in the world, not in vain the Boccaccio himself summons him in his masterpiece, ‘El Decamerón’. Today it is still being developed as for nine centuries, in a traditional and natural way, without additives or preservatives, only with milk, cuajo and salt. It can only be used raw milk of cow that occurs exclusively in the production area that is not treated thermally, so it maintains the wealth of natural dairy ferments. The minimum healing is 12 months, although it is 24 when it reaches its maximum expression. In addition, it is a naturally lactose-free dairy, so it is suitable for intolerants. https://www.parmigianoreggiano.com/

4.Garbanzo Madrileño. 100% Madrid, certified with the M PRODUCTOCERTIFICED warranty brand. What makes it unique is that it increases more than double its size after cooking, does not lose its skin in the process and presents a smooth and whitenish untuosity inside it, which makes it key to the traditional Madrid cook, for its stubbornness and properties. It stands out for its small size and orange colour, although it should not be confused with the pedrosillan chickpea. The Garbanzo route, organized by the association ‘La Garbancera Madrileña’, is composed of farmers from western Madrid municipalities such as Brunete, Navalcarnero, Sevilla la Nueva, Villaviciosa de Odón, Boadilla del Monte, Villanueva de Perales, Villamantilla, Villamanta, Quijorna, Villanueva de la Cañada, Villanueva del Parmendillo, Valdemorillo, Navalagamella Legumes, due to their nutritional qualities, are a great source of proteins of vegetable origin, fiber, minerals (calcium, iron, magnesium and zinc) and vitamins (niacin and folic acid (the chickpea reduces fat accumulation). Also, as they do not contain gluten, they are suitable for celiacs. www.legumbresmiau.es

5. Jaraíz de la Vera (Cáceres) CRDOP. Pimenton de la Vera

The Pimentón de La Vera is produced in the municipalities of the natural districts of La Vera, Campo Arañuelo, Valle del Ambroz and Valle del Alagón, in the North of the province of Cáceres. It is obtained from the grinding of the dry peppers after the collection of totally red fruits, of the varieties of the group of the “Ocales” (Jaranda, Jariza and Jeromín), and of the Bola variety, belonging to the Capsicum annum L. and Capsicum longum L. species, and dried with oak wood and/or oak, by the traditional system. Its smoky aroma and flavor is due to the process of drying the smoke to which it is subjected to peppers. Color: intense red. Soft flavor that can be Sweet, Agridulce or Picante, depending on the variety used. The Pimentón de La Vera is characterized by its great color stability, which makes it very appreciated by the chacinera industry. www.pimentonvera-origen.com

6. ZAMORA. Regions of Aliste, Sayago and Sanabria, I.G.P.Ternera de Aliste. 75 family farms registered in the IGP Registers, base their production on the use of natural resources producing young cattle meat (between 8 and 12 months). The distinction of beef with IGP Ternera of Aliste is largely due to the physical environment. The product itself has its own specific qualities due to the particular methods of breeding, based on the breeding of the calf from breastfeeding, coupled with its sacrifice at early ages, which result in a meat with its own and distinctive characteristics, which stand out for its characteristic light pink color to pink, a soft taste and a cherished juice and tenderness with a white and nacarated fat, of firm consistency. Color: characteristic light pink to pink, a soft flavor and a appreciated juice and tenderness, with a white and nacarated fat, with firm consistency. www.terneradealiste.es

Tendency Autumn 2021, a journey through the protected seal of each land, Hotel H10 Villa de la Reina

Tendency Autumn 2021, a journey through the protected seal of each land, Hotel H10 Villa de la Reina

Autumn tables are the products that give the land identified by its protected seal as a synonym for quality /COMUNICAE/ /COMUNICAE/






Tendency Autumn 2021, a journey through the protected seal of each land, Hotel H10 Villa de la Reina
Tendency Autumn 2021, a journey through the protected seal of each land, Hotel H10 Villa de la Reina

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