APPETIZER

WINE FROM THE LAND COAST OF CANTABRIA

Grape varieties:  Albariño (60%), Chardonnay (40%)

Fermentation:  Stainless steel tanks at 17 ºC.

Alcoholic grade:  12% Vol.

Gastronomy:  Perfect accompaniment to all kinds of fish and shellfish.

Tasting:  Bright yellow color with greenish tones. On the nose it presents fruity and citrus aromas. Fresh on the palate, balanced in body and acidity. Harmonious and long on the palate. It evolves well in the bottle Serving temperature: 12 ºC.

Operating temperature:  12ºC.

PRIZE

“THE 1ST IN THE ENOBAR”. MADRID FUSION 2013

CANNED EMILIA

It is a family business, founded in the late 1980s, thanks to the entrepreneurial spirit of Ms. Emilia Fuentes Ruiz, a veteran worker in the canning sector, who knew  the secrets of craftsmanship from a very young age. The creation of Conservas Emilia responded to the need to relaunch the traditional artisanal manufacture of Cantabrian anchovies in order to offer a final product of the highest quality. With this purpose, Doña Emilia, supported by her sons and daughters-in-law, launched what is today a company of recognized prestige and one of the largest canning companies in Santoña.

CANTABRIAN ANCHOVY, GOLD SERIES

The Oro anchovy is the highest quality with a selected spring season fish caught in the Cantabrian Sea, an excellent anchovy made with the greatest care by our artisans.

The Cantabrian Anchovy ORO Series won the award for "Best Tasting Anchovy 2019" by the Cantabria Anchovy Brotherhood.

100% Cantabrian anchovy and made in Santoña in an artisanal way.

RABBIT PATE

Due to its creamy texture it is perfect  as a base for canapés, fillings and other appetizers.

Sun ingredients: Scorpion fish, egg, milk, tomato, olive oil and salt.

THE HISTORY

The history of this company dates back to 1917 when Pasiega Brígida Ruiz came down from the slopes of Peña Pelada to Rubalcaba (Liérganes) to sell the cheeses she made herself. The flavor of these cheeses has endured in history. And they are today their great-grandchildren  who continue the work in a modern factory in La Cavada where the cheeses are made  with the same recipes  with which Brígida elaborated. 

LA PASIEGA PDO CREAM CHEESE

Made with pasteurized Friesian cow milk, it is characterized by its natural, slightly yellow, smooth rind, soft and creamy.

The Protected Designation of Origin endorses the flavor of Cantabria and the quality of this essential part of national cuisine.

SANTANDER IN BOGA, due to its history closely linked to the sea, rescues this traditional formula for making this ideal boat bread for making small canapés.