In her memories we can find fresh raw milk, bread, butter and cheese aromas from Asturias, mixed with vanilla and coco from her parents’ biscuit factory , with a learning spirit looking for notes from the French cuisine
She has always been in a relationship with food. But I was surprised to know about her passion for food from the point of view of a young housewife looking for the best ingredients for her family:
“We are what we eat”
With this philosophy the third generation is learning about food from the beginning. It is not common to have a grandma with a Michelin Star.
The Michelin Star gave her the freedom to develop, invent, investigate… but this freedom is always based on a premise: the authentic food of the Mediterranean diet, built by the farmers, the producers, obtaining the raw material, the ingredients .
La autenticidad de la dieta mediterránea, el origen de los ingredientes; los agricultores, los productores, que obtienen la materia prima, y los ingredientes de calidad con los que luego se construye en la cocina.
That’s what will turn into the brightness for the whole process.
This recipe wouldn’t be complete without a finishing EVOO on top. She is our best; the ambassador for the Spanish EVOO.
Ella es nuestra mejor, la embajadora del AOVE español.
Mediterranean diet, EVOO, olives… “We are what we eat.”
We met her a few years ago in San Francisco, and she was impressed with our display.