Agua de Benassal participates in the 18th Conference of the Spanish society of hypertension

Agua de Benassal (Benassal water) was invited as a collaborating entity to the 18th National Meeting of the Spanish society of Hypertension – Spanish League for the Fight against High Blood Pressure / arterial hypertension (SEH-LELHA).

The meeting took place at Valencia Conference Hall from March 6 to 8; the scientific program was addressed to all healthcare professionals involved in the care of cardiovascular risk, bringing together the best specialists in the national sphere as speakers, moderators and participants.

Within the program it is necessary to highlight the seminars and training courses aimed at the collective of community pharmacists, nursing (EHRICA) and researchers in vascular physiopathology (RIFV).

Agua de Benassal wanted to show its support for these groups of vital importance for the society and to inform all healthcare professionals about the fact that its usual consumption may have beneficial effects for the health due to their chemical composition. It’s a water with low mineralization with many diuretic properties that benefit people with high blood pressure, heart problems and kidney disease.

For more info: http://www.aguabenassal.com/

Facebook:  https://www.facebook.com/aguabenassal

Twitter: @aguabenassal

Source: http://www.seh-lelha.org

Agua de Benassal company receives a quality and taste award from the most prestigious chefs and sommeliers in Europe

The International Institute of Taste and Quality (iTQi) awarded Agua de Benassal company the exclusive Crystal Taste Award at its annual awards ceremony, held on the 31st May in Brussels. This award is reserved for products that obtain the top of three stars of the Superior Taste Award for 3 consecutive years, from 2010 to 2012.

The iTQi is an independent organization of chefs and sommeliers dedicated to tasting and promoting food and drinks with the highest international quality. The  jury is composed of representatives of the 13 most prestigious culinary institutions in Europe, as Maîtres Cuisiniers of France and Belgium, Culinary Acadamy of Arts, Chefs Federation of Spain, Federazione Italiana dei Cuochi, Jeunes Restaurateurs d'Europe, Hellenic Chef's Association, Verband der Köche Deutschlands, Euro-Toques or the Association of Sommellerie Internationale (ASI).

The Crystal Taste Award is an exclusive award shared only with three other Spanish brands in the last years: the 5J Sanchez Romero Carvajal pure Iberian ham, Lacturale milk and Mondariz mineral water. All these products have been assessed for three consecutive years by three different juries with a score above 90%, which means a consistent test of excellence.

Based on its traditional historical prestige: Agua de Benassal water has been declared medicinal mineral water since 1928.
More info: www.aguabenassal.com

Visit Agua de Benassal booth at Globbarea Virtual Fair

THIERRY PUISSANT: BELGIAN PASTRY WITH MEDITERRANEAN INFLUENCES

Thierry opens his "atelier" to share recipes, trends, food pairings and other oddities of gastronomy. This is a sweet, healthy and fresh space with entertainment and fun proposals to "taste".

Thierry Puissant are gourmet high quality homemade sweets, made of the mix between the finest Belgian pastry tradition and the most demanding avant-garde Mediterranean cuisine, creating a new concept to understand pastry.

Thierry Puissant also offers fantastic recipes for making the most tasty and delicious sweet delicacies, being the pride of the company. Thierry Puissant gourmet pastry covers from traditional chocolates and sweets to haute cuisine cakes and pies.

Among Thierry Puissant sweets they should be highlighted the superb Belgian pralines; one the traditional Belgian products that in Thierry Puissant’s hands have a new meaning.
Its gourmet offer is always under renovation and expansion.

The exceptional results achieved with every product are the fruits of his labour, his continuous experimentation with new formulas and recipes and the influence of the excellent Mediterranean cuisine.

Direct link Globbarea: www.globbarea.com

MIELSO AND BELLUGA GOURMET AWARDED PRIZE BY CASTELLÓN CHAMBER OF COMMERCE

Last 19th July the Castellon Official Chamber of Commerce awarded its Export, Tourism and Accord prizes 2011.

MIELSO obtained one of the Export Prizes and BELLUGA GOURMET was awarded one of the Tourism Prizes.

MIELSO, an experienced century-old company, is nowadays the leader company in the apiculture sector in Spain, being the first Spanish company certified with ISO norm in its sector. Mielso started its exporting activity during the 1960s and has gradually increased its exports figures to the point of being considered as a referent worldwide. Mielso sells its brands “Floresta” and “El Brezal” in more than 25 countries.

More info:  www.mielso.es
Direct link Globbarea: www.globbarea.com

SEGORTUR – BELLUGA GOURMET is a young family-owned company which was born to operate the Belluga Building. This ancient building hosts the Segorbe Olive Oil Museum, the Belluga rural apartments and Belluga Gourmet Shop, selling a wide range of regional first quality gourmet products such as olive oil, olive pâté, jams and preserves, as well as olive oil cosmetics.

More info: www.bellugagourmet.com/ 
Direct link Globbarea: www.globbarea.com

Segorbe Nostrum the best ingredients from the Mediterranean Diet

Segorbe Nostrum chooses the best ingredients from the Mediterranean Diet and brings them to your table. The traditional methods of production used by Segorbe Nostrum allow them to preserve all the nutritional value of their products, letting you enjoy the full Mediterranean taste in your home:

• Olive oil: The extra virgin olive oil Segorbe Nostrum is obtained from the limited production of producers, who harvest the olives manually. 
• Vinegar: Wine vinegar of high quality.
• Olives: A selection of the best Mediterranean olive varieties jarred in a traditional style.
• Honey: Monofloral natural honey that is obtained from bee hives located in different parts of the Sierra Espadán. Because of its high purity and concentration it solidifies at low temperatures. To make it easier to use, it can be warmed up in a bain-marie.
• Jam: 100% traditional, natural jams; due to their high fruit content and the use of the alga Agar Agar as a natural thickening agent, they may appear slightly liquid. Interesting combinations are: tomato jam with goat’s cheese; onion jam with foie gras; black fig jam with black pudding.

Direct link Globbarea: www.globbarea.com