On the occasion of the Region of Murcia Day, we propose a tour of twelve representative recipes that reflect the depth and variety of Murcian gastronomy. A repertoire that includes everything from iconic tapas to stews that preserve the rural essence of the region.

The most emblematic dishes of Murcian cuisine

What makes Murcian cuisine unique within Spain?

The uniqueness of Murcian cuisine lies in the combination of local ingredients and cultural heritage manifested in dishes like the marinera, prepared with a Murcian-style Russian salad, quality anchovy, and a crunchy ring-shaped bread. This dish, despite its apparent simplicity, is a symbol of the region that stands out for the balance of its flavors and textures.

Crespillos, for example, demonstrate the artisanal diversity of Murcian bread; made with paprika, white wine, and oil or butter, each oven leaves its personal mark, creating an addictive and crunchy product that accompanies any meal.

Why do these recipes matter to today's reader?

Understanding these preparations offers a glimpse into a gastronomy that, although from a single province, provides a surprising number of traditional dishes. Dishes like summer black pudding, a vegetable picadillo with eggplant and oregano, or the Murcian rin ran, where cod and a simple combination of ingredients create an intense and fresh appetizer, are examples of the richness local cuisine can bring.

Moreover, these recipes offer authentic and accessible alternatives for those who want to explore flavors beyond the most crowded gastronomic circuits.

Recipes that tell the culture and orchard of Murcia

How is the Murcian orchard expressed in traditional dishes?

Murcian cuisine is a celebration of its orchard, as shown in the Murcian salad, where quality canned tomato and olive oil are protagonists. This recipe is a clear example of how a simple ingredient can elevate the entire preparation when treated with respect.

Zarangollo, a dish based on zucchini, onion, and eggs, reflects the tradition and historical influences that have permeated the region, keeping alive a recipe that naturally combines flavor and history.

Which dishes best explain Murcian culinary tradition?

Turkey or chicken stew with pelotas (dumplings) is a festive dish that brings families together around the table. This dish stands out for its combination of local sausages such as red longaniza and Murcian morcón, which provide a deep and characteristic flavor.

On the other hand, michirones is probably one of the most hearty stews, capable of turning a simple package of legumes and sausages into a meal for eight people, demonstrating that Murcian cuisine masterfully combines simplicity and intensity.

Sweets and tapas: the final touch of Murcian cuisine

What tapas and sweets define Murcia’s gastronomic identity?

Paparajotes are an emblematic sweet, a lemon leaf covered with a crunchy batter and sprinkled with sugar and cinnamon. This dish is not only a gastronomic treat but also a cultural element with which Murcians often troll outsiders, since the leaf is inedible.

The Murcian tortilla, with its mix of potatoes, onion, and summer vegetables like eggplant and pepper, exemplifies the creative and flavorful use of the local orchard to reinvent classic recipes.

How can these recipes enrich readers’ culinary repertoire?

These preparations offer an opportunity to introduce variety and authenticity to the table. Dishes like garlic cabañil chicken, which combines simple ingredients such as garlic, oil, and vinegar, show how Murcian cuisine can transform the everyday into a memorable meal.

Recipes like these are ideal for those seeking to explore deep and traditional flavors and can enrich any menu with dishes that have history, flavor, and a strong connection to the land.

If you want to try more healthy or sweet options at home, we also recommend exploring 5 healthy and quick recipes or the most innovative pastry recipes to surprise at the table.

The reality is that Murcian cuisine is not only a culinary heritage but also an invitation to rediscover little-known flavors that deserve a prominent place within Spain’s gastronomy.

The combination of ripe banana, pure cocoa, and almonds offers an intense flavor and a smooth texture with a crunchy touch. Additionally, its preparation method avoids long processes and specialized equipment.

Why should you try this flourless and oven-free cake?

What makes this recipe so practical and healthy?

When looking for a healthy snack, we often encounter complicated preparations or hard-to-find ingredients. This cake, however, requires only five main ingredients: ripe banana, egg, unsweetened cocoa powder, almonds, and a natural sweetener. This makes it a quick and accessible dish for everyone.

By not using wheat flour or any type of refined sugar, the result is a product with fewer calories and suitable for people with dietary restrictions. The texture is moist and the flavor intense, thanks to the pure cocoa, which provides antioxidants and minerals.

How does it adapt to different diets and needs?

The cake is ideal for low-carb and gluten-free diets, since it contains no flour or artificial sugar. Moreover, the banana offers fiber and potassium, while the egg provides complete protein and the almonds healthy fats. It is a balanced snack that provides energy without excess.

Key steps to prepare the chocolate almond cake

How is this oven-free snack made?

First, the ripe banana must be mashed until a homogeneous mixture is obtained. Then, the egg, cocoa, and chosen sweetener, such as honey or stevia, are incorporated. Finally, chopped almonds are added to provide texture.

The mixture is placed in a microwave-safe container, where it is cooked for two or three minutes depending on power. The result is a soft cake that can be eaten hot or cold, according to preference.

What variations can you try to personalize it?

If you want to give it a different touch, you can add other nuts like walnuts or pistachios, or pieces of dark chocolate to intensify the flavor. The sweetener is also adaptable according to taste, allowing you to adjust sweetness without losing the healthy profile.

Nutritional benefits and suggestions to enjoy it

What nutrients does this healthy cake provide?

Pure cocoa is a source of antioxidants such as flavonoids, beneficial for circulation and cardiovascular health. It also provides minerals like magnesium that support muscle and brain function. Almonds offer essential unsaturated fats, while banana and egg complete a balanced nutritional profile.

These combinations make it suitable for a complete breakfast or a healthy snack that maintains energy without loading the diet with sugars or refined flours.

How can you serve it to maximize the experience?

It is recommended to consume the cake right after making it to preserve the original texture. Accompanied by fresh fruit or natural yogurt, it becomes a full and flavorful breakfast. Additionally, it is a practical option to take to work or enjoy at any time of day.

According to nutrition chef Marta Puig (2025), "these types of recipes are key to providing real alternatives to traditional pastries, which are often heavy and unhealthy." Furthermore, the current market is seeing an increase in recipes featuring chocolate as a central ingredient but with a healthy focus, as explained by the project that introduces chocolate with cocoa butter cultivated in the laboratory.

The reality is that this oven- and flour-free cake is a simple, tasty solution adapted to current needs. A snack that proves healthy baking can be quick and delicious without complications.

In this experiment, several common products from the shopping list were selected to compare the prices of the two most popular supermarkets. The final result is surprising and challenges some preconceived ideas about which one is really cheaper.

Comparison Methodology

Product Selection

For the comparison, a varied list was chosen that includes basic and common products: sandwich bread, hake, chorizo, avocado, kiwi, pork loin, onion, blueberries, butter, cleaning vinegar, and sweet corn. This selection aims to reflect a usual and balanced shopping.

Aspects Evaluated and Discarded

The study focused exclusively on the price of the products, leaving aside quality, origin, or specific brands. This is done to provide an objective comparison based on pure household economy, without entering personal preferences.

Price Results and Analysis

Differences in Key Products

Prices were not uniform between the two supermarkets. For some products, such as bread and chorizo, Mercadona offered more competitive prices. On the other hand, Carrefour stood out with promotions and lower prices on others like pork loin or cleaning vinegar.

Total Purchase and Partial Conclusions

The total cost of shopping at Mercadona was €79.96, while at Carrefour it reached €83.20. This difference of just over four euros may seem insignificant, but if multiplied by several purchases a month, it becomes a considerable amount.

Implications and Final Verdict

Perception vs. Reality of Prices

Many people believe that Mercadona is more expensive due to the quality it offers, but the study questions this idea: there are products that are cheaper at Carrefour and others at Mercadona. Furthermore, promotions and occasional offers can make one supermarket more advantageous than the other at certain times.

Consumer Tips

To save money, it’s not just about choosing a fixed supermarket, but about comparing specific products and taking advantage of offers. With the constant rise in prices, tracking expenses and being flexible can mean significant savings.

The reality is that prices vary depending on each product and supermarket. There is no absolute winner; rather, consumers must be aware that costs are a sum of details and that, with a little attention, they can save significantly.

The Organization of Consumers and Users (OCU) has warned about the notable differences between traditional bonbon-type ice creams and those currently sold in supermarkets, where the ingredients and flavor are far from what is expected of a classic, artisanal product.

Key differences in the composition of bonbon-type ice creams

The substitution of dairy fats with vegetable alternatives

One of the most striking findings is the almost total absence of dairy fats such as butter or cream, which traditionally provide flavor and texture to the ice cream. Most of the ice creams studied use vegetable fats from coconut, palm, or sunflower to reduce costs, but this radically changes the organoleptic experience.

That is, if you expected an ice cream with the intense taste and creaminess of butter and cocoa butter, you may end up with a product that does not resemble it at all.

The use of sugars and additives instead of natural ingredients

It was also detected that traditional sugar is replaced by a mixture of sugar, glucose, and fructose, which not only affects the cost but also diminishes the product's quality. Furthermore, the presence of an average of eight additives per ice cream shows that many of these ingredients serve to deceive the palate and compensate for the lack of natural ingredients.

Among the additives that raise the most concern are E-442, E-476, and E-471, the latter present in all the analyzed ice creams and questioned by various European organizations regarding its safety.

Ratings and recommendations according to the OCU study

Ice creams with the best and worst scores

The study included a blind tasting conducted by a group of pastry experts, among whom were Marc Vidal and Clara Ribas, respected professionals in the sector. The results were quite revealing: half of the products received mediocre scores, especially private label brands such as Alipende, Alteza, and La Sirena.

In contrast, ice creams like Carrefour Extra Black and those from El Corte Inglés stood out in the dark chocolate bonbon category. In the almond version, the Magnum Collection Frac led the ranking, although at a price nearly double other options.

Advice for the conscious consumer

The OCU recommends limiting the consumption of these ice creams due to their high caloric value — an average of 319 kilocalories per 100 milliliters — and choosing smaller formats, about 41 milliliters, to better control energy intake.

Additionally, they invite you to use their application, OCU Market, which allows you to evaluate the nutritional quality and price of products by scanning the barcode, a useful tool to avoid traps and make more informed purchases.

How to interpret the label and avoid surprises

Keys to detecting ultra-processed ice creams

If when reading the ingredient list you see many hard-to-pronounce names, such as emulsifiers or stabilizers with E codes, you can already suspect that it is a product with a high presence of additives. These substances often replace original elements like egg yolk or cocoa butter.

It is also common to find colorants and flavorings that imitate vanilla or other flavors but contribute nothing more than an artificial taste.

Practical comparison of composition and price

As can be seen, price does not always guarantee quality, but there is a clear trend that products with better ratings combine dairy fats with fewer additives.

Canned anchovies not only have an intense flavor and delicate texture, but they are also a versatile ingredient that can transform everyday dishes into unique experiences. But, what if I told you that lemon is not the best option to enhance them? Here’s the explanation.

Why chefs avoid lemon for canned anchovies

The acidity that alters the flavor

Very often, lemon accompanies anchovies, especially in traditional cuisine. But, according to gastronomy experts, the intense acidity of lemon can mask the authentic umami flavor of anchovies, preventing full enjoyment of their marine taste and fine texture.

Alternatives with more nuances

Instead of lemon, chefs prefer ingredients that bring a different complexity. Some suggest using a touch of fruit, such as a bit of orange or apple, which adds mild sweetness without hiding the main flavor. Mayonnaise, Tabasco pepper, or pickled cucumber are also recommended, each with its own profile that enriches the preparations.

How to improve canned anchovies with original ingredients

Reinvented pinchos and taste of the sea

A Mediterranean cuisine expert proposes an original pincho where a small cucumber is filled with a base of mayonnaise, an anchovy, and a bit of tuna. To finish, a touch of fresh parsley, minced garlic, and a drizzle of extra virgin olive oil is added. The result? A simple bite full of contrasts that highlights the best of each ingredient.

Emulsions and creams with truffle

Another option is to combine anchovies with black truffle. To do this, an emulsion is prepared with mayonnaise and grated truffle, or butter mixed with black truffle oil. This cream serves as a base on which to place the anchovies, creating a dish with a perfect balance between the marine flavor and the earthy truffle.

Practical tips for anchovy dishes beyond lemon

Salads with special sauce

A highlighted recipe consists of preparing a sauce for a salad that avoids lemon but maintains an intense flavor. Whole grain bread pieces are toasted with oil, romaine lettuce is cleaned, and a mixture of salt, pepper, and capers is made, which is crushed along with dry anchovies. The vinaigrette is made with egg yolk, mustard, oil, Tabasco, lime juice, and grated Parmesan, resulting in a sauce that harmoniously combines the flavors.

Surprising pairings and combinations

According to a recent study by gastronomy experts, canned anchovies benefit greatly from unexpected combinations. Fruits like orange or apple add a sweet touch that balances saltiness, while spicy ingredients like Tabasco add an extra layer of intensity without overpowering the dish. These proposals allow exploring new ways to enjoy them, beyond the classic lemon.

Perhaps you are now wondering: if lemon is rejected, what is the key to getting the most out of anchovies? The answer lies in the combination of balances and contrasts that know how to enhance their flavor without masking it.

Canned anchovies cease to be just another ingredient to become the hidden gem of many dishes, thanks to these secrets and tricks that you now have at hand. Don’t miss out and dare to try new ways to enjoy them!

Between 12 noon and 10 p.m., the fish market will become a stage where the Palamós shrimp will be the main star, with a variety of exhibitors challenging culinary imagination and the deepest-rooted tradition.

The Palamós Shrimp Fair returns: a well-established gastronomic event

History and relevance of the fair

With eleven editions, the fair has become one of Palamós’ major gastronomic events, with participation that in the last edition exceeded 500 kilos of shrimp served. Organized by the City Council, the Fishermen’s Guild, and the Promediterrània Foundation, the event highlights the quality of this local product, backed by the Palamós Shrimp Guarantee Brand.

According to Joan Martí, a local fisherman: “The fair reflects our passion and tradition, a way to make the Palamós shrimp visible on the gastronomic map.”

Complementary activities at the fair

During the day, visitors can enjoy guided tours of the trawler boats and the fish auction, all free but with prior reservation in some cases. The Fish Space will offer showcooking sessions where shrimp will be the common thread, providing a fresh and educational perspective.

Chef Lluís Serra comments: “The demonstrations are an opportunity to discover the versatility of shrimp, from the traditional canana stew to the most avant-garde proposals.”

Tasting and innovative proposals with Palamós shrimp

Traditional recipes that keep the essence

Fans of classic cuisine will be able to taste dishes like rice with shrimp, toasted noodles, or canana stew, the recipe that has been in the gastronomic memory of the Empordà coast for decades.

The aroma of the sofrito and the crispy texture of grilled shrimp will be present in every corner of the fair, offering a direct journey to the heart of seaside cooking.

Creativity that surprises: shrimp ice cream and cookies

Despite the tradition, the fair is not standing still and presents proposals such as shrimp ice cream, chocolate shrimp cookies, or croissants with tartare that challenge the boldest palates. These creations clearly show that shrimp can transcend the usual dish.

One of the exhibitors confessed: “We wanted to offer an unexpected experience, so we thought of an ice cream that retained the authentic flavor of shrimp.”

Practical information to enjoy the fair

Ticket purchase and access

Tasting tickets can be purchased in advance at the tourist office and the Fishing Museum, as well as on the day of the fair. Complementary activities are free, but some require prior reservation.

This system makes it easy for both locals and visitors to organize their experience without complications.

Location and schedule

The fair will take place at the Palamós port fish market, an intimate and emblematic space that connects directly with the fishing and gastronomic tradition of the town. The hours will be continuous from 12 p.m. to 10 p.m., allowing a comfortable and flexible visit.

A detail that reinforces the proximity to the sea and the local fleet that ensures the shrimp maintains its unique quality.

With the Palamós Shrimp Fair, a classic essential is revived that combines memory and innovation in every bite. Neither the canana stew nor the shrimp ice cream is missing, a contrast that reflects the richness of this local product and the creativity of its people.

Perhaps it is time to visit Palamós and let yourself be captivated by the shrimp that has made history and continues to reinvent itself. And if you have already seen how the gaze turns to current events, the 14th Vehicle Fair in Valls also awaits with surprises and authenticity.

The celebration remains alive, an example of how a fruit can become a central element of local identity, while maintaining the essence of a community that values its tradition and its environment.

History and evolution of the cherry festival

From wine to cherry: a change that saved the local economy

Before the cherry prevailed, vineyards dominated the territory, being the main economic engine. However, the phylloxera plague at the end of the 19th century destroyed this model and forced farmers to adapt quickly. The cherry, which adapted perfectly to the land and climate, became the new agricultural treasure, thus saving the economic sustainability of the town.

From agricultural gathering to festive benchmark

This year, the 44th edition of the festival consolidates its modern and touristic character. The program, promoted by the City Council and the Farmers’ Association, combines tradition and leisure with activities for all audiences. The medieval town of El Papiol dresses up elegantly to welcome thousands of visitors and showcase its agricultural and cultural richness.

The importance of local agriculture and the landscape

The Farmers’ Association and the commitment to Collserola

Despite the progressive reduction in the number of farmers, the El Papiol Farmers’ Association keeps alive a local agriculture model. This model guarantees the quality of the products and respect for the environment, being key to preserving the green landscape of Collserola and ensuring the continuity of agricultural tradition.

The medieval castle as an emblematic setting

The old medieval castle from the 12th century dominates the main events, with an exhibition of the best fruits of the season. The local folklore, with sardanas and castells, fills the streets with joy and makes the festival a complete cultural experience within the old town.

Programming and attractions for all visitors

Family and gastronomic activities

The program includes the famous fruit stone throwing contest, workshops for children, and wine tastings for adults. The local gastronomy is a star, especially at the traditional community dinner in the Church Square, which unites residents and visitors under the starry sky.

Natural environment and tourist opportunities

Located at the foot of the Collserola mountain range and near the river, El Papiol is an excellent spot for hiking. Destinations such as the Escletxes or Puig Madrona offer unique panoramas. Its proximity to Barcelona makes it perfect for a weekend getaway, combining nature and heritage.

The town and its festival are an invitation to rediscover the relationship between the land and local culture, with the cherry as the undisputed protagonist.

Looking ahead, the festival faces challenges such as climate change and economic transformation, but the residents’ commitment to their most cherished fruit ensures that this tradition will remain alive, maintaining and projecting the agricultural and cultural essence of El Papiol.

The residents of the Santa Eulàlia neighborhood may have entered without knowing that some of the foods displayed for sale had already passed their expiration date. Furthermore, the lack of visible information about product prices meant that only at the checkout could the actual cost be known, leaving little room for decision or complaint.

Complaint against a Santa Eulàlia supermarket for expired food and lack of prices

The ongoing operations under the Nautilus plan in L'Hospitalet aim to ensure that establishments comply with regulations; but this is not always the case. In the latest inspection, officers found expired foods that could be dangerous to customers. This irregularity not only violates health regulations but also breaks the trust of local consumers.

Another serious deficiency detected was the absence of price tags for products, forcing buyers to discover the cost only when already at the checkout, a practice that hinders commercial transparency. There were also no official complaint forms available to customers, limiting the possibility of reporting or expressing grievances.

Serious deficiencies in safety and labor regulation

The problem is not limited to selling expired food and price unawareness. Inspectors found fire extinguishers with expired inspections, a significant risk in case of fire inside the establishment. Additionally, the supermarket did not have liability insurance covering possible damages to customers or workers.

Labor violations and lack of mandatory visible labeling were also detected, elements that further complicate the situation of the premises. All this has led to a formal complaint against the supermarket, which will have to correct all these deficiencies if it does not want to face a possible closure.

Repercussions and current regulations in supermarkets

This case highlights the need to increase monitoring of food sales establishments, especially in busy areas like L'Hospitalet. According to sources from the Urban Guard, the goal is for residents to shop with absolute guarantees. These controls have been intensified and are routine, but the recurrence of complaints indicates there is still much to be done.

At the same time, other initiatives from the supermarket and commercial establishments in Catalonia seek to break away from unclear practices, offering clear information and fresh products.

The importance of transparency in pricing and food safety

Visible prices for consumers

The fact that many products did not have visible prices creates confusion and distrust among the public. This practice is regulated so that customers have the right to know the cost before buying, avoiding surprises at checkout and possible complaints.

The local administration insists that supermarkets must place clear and updated signs in aisles and shelves. This becomes especially crucial when dealing with products that have promotions or temporary offers.

Safety and hygiene as a priority

The presence of expired food and fire extinguishers without inspection shows a lack of internal control in this supermarket. Safety and hygiene are obligations that establishments must fulfill to prevent health risks and accidents.

Those responsible must ensure that all personnel follow the rules and that safety equipment is in perfect condition. For this reason, periodic inspection is key to detecting and sanctioning irregularities.

Measures and sanctions planned after the complaint

Obligations for the complained establishment

The Santa Eulàlia supermarket must immediately correct all detected deficiencies, including removing expired foods, updating fire extinguishers, and installing signs with correct prices.

It is also essential that it has the necessary legal documentation, such as insurance policies and complaint forms, to comply with current regulations and avoid more severe sanctions.

Impact on consumers and neighboring businesses

Consumers in L'Hospitalet expect this case to serve as an example so that other supermarkets comply with minimum safety and transparency standards. Trust in local commerce depends on these controls.

In this regard, supermarkets in other cities are also adapting to current demands to offer clearer and safer experiences to customers.

The reality is that selling expired products and the lack of clear information are practices that not only violate the law but can put public health at risk. Controls and inspections must be routine to ensure that such situations do not happen again.

With few steps and accessible ingredients, the result offers a creamy texture and a very balanced tropical flavor. It’s the kind of dessert that disappears from the plate before you can ask for a second serving, especially on hot days or family gatherings.

Ingredients for making piña colada carlota

The essentials from the list

For four people, the recipe calls for a can of pineapple in syrup, a jar of evaporated milk and another of condensed milk, a jar of half and half or unsweetened coconut cream, half a glass of lime juice, and 190 grams of cream cheese. Maria cookies, preferably coconut-flavored to enhance the taste, and about 100 grams of shredded coconut complete the list.

The secret touch

Lime juice not only brings freshness but also helps thicken the cream, providing a velvety texture that defines this carlota. This makes the result much more than a simple cold cake.

The process for the piña colada carlota

Preparing the base cream

Place in the blender the coconut cream or half and half, the cream cheese, evaporated milk, condensed milk, one cup of drained pineapple, lime juice, and half of the shredded coconut. It should be blended for one or two minutes to achieve a fine, homogeneous, and creamy texture, without lumps or large pieces.

Forming the layers

In a rectangular mold, place a first layer of Maria cookies. Cover them with a uniform layer of the prepared cream. Alternate layers of cookies and cream until the mold is filled, finishing with a layer of cream on top. This structure is based on the combination of textures: the softness of the cream and the light crunch of the cookies.

The final touch and resting

Decoration that makes a difference

Finish by decorating the surface with pieces of pineapple and toasted coconut. The latter not only provides an attractive aesthetic but a crunchy contrast that elevates the sensory experience of the dessert. Toasted coconut works as a perfect counterpoint to the smooth texture of the carlota.

Refrigeration time

Cover the mold and let it rest in the refrigerator for at least one hour. But if you can wait between four and six hours or even overnight, the texture refines, hardens slightly, and the flavors integrate better. This patience is rewarded in every bite.

According to local chef Montserrat Pujol (2026), “the key to this dessert is combining quick preparation with the intensity of flavor that the pineapple in syrup brings, which acts as a discreet protagonist.” Likewise, sommelier Joan Martí highlights that “the carlota, with its creamy texture and freshness, is perfect to accompany a poorly served cava or simply to refresh any summer meal.”

If you prefer lighter preparations, you can try a fresh salad in 5 minutes as a single dish that complements very well after this dessert.
Also, for other local curiosities, you can read about Josep Pallarès who will continue as rector for six more years, an example of perseverance just like you in the kitchen when preparing memorable dishes.

With this recipe, you have at hand a dessert that is not only a classic of adapted Mexican gastronomy but also a demonstration of how a dish can be both simple and spectacular at the same time. Whether you prepare it for a family celebration or a weekend of rest, piña colada carlota with canned pineapple in syrup will be your ideal ally.

The result is a creamy, fresh dessert with a tropical touch that requires little effort but guarantees success. An option that not only satisfies the palate but makes preparation as enjoyable as the moment of enjoying it.

The journey of this recipe has been marked by authenticity and quality, with a star ingredient that has elevated the stew to a superior gastronomic level. But, what exactly does this Extremaduran delicacy served today by the most prestigious restaurants hide?

The lamb stew: history and tradition of shepherds

The pastoral origins of the dish

For centuries, the stew was a subsistence food for the shepherds of Extremadura. They needed a hot, nutritious, and easy-to-prepare dish after a day in the dehesa. This recipe essentially consists of lamb cut into pieces, sautéed with onions, garlic, pepper, bay leaf, paprika, and a mortar mix that gives body to the sauce.

Although the base is consistent, the traditional stew admits variations depending on the area, incorporating ingredients such as liver, fried bread, or spices, thus reflecting the subsistence cuisine and the ingenuity of the shepherds to make the most of what they had at hand.

From simple dish to gastronomic benchmark

Over time, the stew has ceased to be just a humble dish and become a recognized and appreciated delicacy. The boost of the Protected Designation of Origin for Extremadura lamb has increased its popularity and prestige, motivating the region's restaurants to reinvent it and offer it as a star of their menu.

This transformation has allowed the stew to be not only a tradition but also a gastronomic attraction that seduces locals and visitors alike.

Protected Designation of Origin: the value of Extremaduran lamb

What does the PDO mean for Extremadura lamb?

Extremadura lamb enjoys a Protected Designation of Origin that guarantees its quality and connection to the territory. This certification ensures that the meat comes from lambs raised in the Extremaduran dehesa, with rigorous control over the conditions of production and marketing.

One of the most notable characteristics of this lamb is that the young remain with the mother until the appropriate age, which influences the tenderness and flavor of the meat, resulting in a pale pink, lean, and very smooth texture.

Impact of the PDO on quality and local gastronomy

The PDO not only protects a product but also drives the local economy and Extremadura’s image as a benchmark of quality gastronomy. The best Extremaduran restaurants have incorporated the lamb stew with PDO lamb into their menus, offering versions that respect tradition but with a contemporary touch.

Thus, the stew has gone from a shepherds’ stew to a dish that challenges the entire regional gastronomy with a unique identity.

Other PDO foods that mark territory and tradition

The torreznos of Soria: an example of culinary identity

The stew is not the only PDO product derived from traditional cuisine. The torreznos of Soria are another emblematic example that reflects the shepherds’ need to preserve parts of the pig effectively.

These torreznos are recognized for their quality and link to Soria province, where strict criteria are respected in raw materials and production, ensuring a product with personality and intense flavor.

The importance of PDO recognition in Spanish gastronomy

Labels like the PDO have become a seal of guarantee that protects the tradition and quality of local products, making it easier for dishes like lamb stew or torreznos to remain alive and recognized beyond their original area.

These labels also allow consumers to clearly identify the authenticity of the foods they choose, adding value to the gastronomic experience.

The fame of Extremaduran PDO lamb and its presence in high-level restaurants highlights how a humble dish can become a symbol of regional cuisine and a key element of Spanish culinary identity.

You can also discover what happens when you charge your phone all night, but that is another story.

The stew, then, is more than a stew: it is a journey through the culture, nature, and cuisine of Extremadura that continues conquering palates year after year.

Zucchini spaghetti is a proposal that perfectly fits the hottest season of the year. Unlike traditional pasta, they are much lighter and healthier, ideal for those who want to stay fresh without giving up flavor. Joan Roca, with his 3 Michelin stars at El Celler de Can Roca, recommends this dish as the best way to enjoy zucchini during the summer.

Dani García, with 2 stars for the Smoked Room, adds that these spaghetti do not require prior cooking and can be dressed just like conventional pasta, offering a quick and delicious alternative that fits any seasonal menu.

If you have ever considered making a change to your diet and introducing more vegetables, now is the time. Zucchini spaghetti is a fantastic resource for summer nights, bringing freshness and texture without complications or excess calories.

How to prepare zucchini spaghetti

Making spaghetti with zucchini is surprisingly simple. You can use a spiralizer, a device that transforms the vegetable into thin, elongated strands, or resort to household tools like a peeler to obtain thin slices that you will then cut into strips. You can also use the thick part of the grater, as Joan Roca recommends, if you don’t have other tools available.

Once cut, the zucchinis should be salted and allowed to release excess water for about 10 minutes in a colander. Optionally, they can be lightly blanched, but the charm is to preserve their fresh and crunchy texture, a characteristic that makes this dish so attractive in summer.

Joan Roca’s recipe: classic pesto and burrata

Joan Roca emphasizes that zucchini, with its high water content, is perfect for light and digestible dishes. His proposal combines zucchini spaghetti with a traditional mortar-made pesto, where garlic, basil leaves, pine nuts, Parmesan cheese, and extra virgin olive oil are mixed.

The pesto, with measured quantities, is emulsified until it achieves the ideal texture to accompany the vegetable. The spaghetti is mixed with this sauce and served with half a burrata, dressed with more pesto, Parmesan, and chopped walnuts, bringing creaminess and contrast to every bite.

Dani García’s recipe: avocado and caramelized tomatoes

Dani García adds a more modern and mild touch with an avocado sauce that blends raw pine nuts, fresh basil, lemon juice, olive oil, and salt, blended until achieving a light cream which can be thinned with water if needed.

To complement, caramelize cherry tomatoes in a pan and toast a little more pine nuts, which add texture and intense flavor. This combination is mixed with zucchini spaghetti for a fresh and original dish, with the same ease and versatility as traditional pasta.

This recipe is further proof that zucchini spaghetti can accompany any usual sauce, from the traditional tomato to more elaborate versions like Bolognese or carbonara. A simple and healthy way to introduce more vegetables into the diet, especially for those who are not very fond of them.

Tips for enjoying zucchini spaghetti during the summer

Tricks for cutting and preparing zucchini

Using a spiralizer is the fastest and cleanest way, but if you don’t have one, a peeler and a good knife work perfectly. The key is to obtain thin, elongated strips that resemble pasta texture, not too thick to avoid them being too wet after salting.

Letting the zucchini sweat is essential to prevent the dish from becoming watery. You can also briefly blanch it to soften the texture, especially if you prefer a less crunchy sensation.

Dressings and combinations to vary

Zucchini spaghetti is a base that accepts various aiolis and sauces. You can make a classic pesto like Joan Roca’s or opt for an avocado cream as proposed by Dani García. A good natural tomato, a light cheese sauce, or even a citrus vinaigrette also work very well to add freshness.

For a heartier version, add ingredients like burrata, walnuts, caramelized cherry tomatoes, or even pieces of chicken or shrimp, depending on your taste and availability.

Zucchini spaghetti at the service of summer

Ideal for light menus and healthy diets

Zucchini spaghetti not only brings freshness but is an ally for low-calorie diets or for people looking for alternatives to regular pasta without giving up the pleasure of eating a flavorful and well-presented dish. Its digestion is light thanks to the high water content, making it especially suitable for hot summer nights.

The simplicity of the recipe is also a key factor: summer | and the need for quick-to-prepare dishes have made this spaghetti a common option at many tables.

An alternative that adapts to any kitchen

Whether you are an expert or a beginner, preparing zucchini spaghetti is an affordable task. The ingredients are accessible and versatility means you can invent sauces and aiolis according to what you have on hand. A recipe that combines Italian tradition with Mediterranean freshness, perfect for summer.

If you are looking for ideas for a seasonal menu, you might be interested in this light and nutritious dish which also fits the healthy cooking philosophy that many chefs like Dani García value today, especially during the summer season.

The reality is that zucchini spaghetti is a smart and tasty way to refresh your menu while enjoying Mediterranean cuisine with a contemporary touch.

This technique, which may seem counterintuitive, is gaining recognition among food experts and scientists. Indeed, the key to perfect rice pudding lies in the way the rice is cooked, an ingredient that seems humble but hides a fascinating chemistry.

Why cooks recommend cooking the rice first in water

Food science explains that rice contains two main types of starch: amylose and amylopectin. These starches are responsible for the dish’s characteristic texture. When the rice is hydrated first in water, this process facilitates a uniform gelatinization of the starches, which makes the texture smoother and creamier.

According to several Asturian cooks, starting the cooking in water allows the rice to open up and the starch to be released gradually. Only afterwards is the milk added, which brings fat and flavor without hindering the internal cooking of the grain. This method contrasts with other recipes where the rice is cooked directly in milk, often resulting in a less homogeneous texture.

The chemistry behind the cooking

Food technology experts explain that water facilitates the initial hydration of the grain before the milk adds proteins and fats. Thus, the cooking is more balanced and the final result, creamier.

A traditional Asturian method

Many traditional Asturian recipes begin with a brief cooking of the rice in water and then incorporate the milk, often flavored with cinnamon and lemon. This practice has been defended by cooks generation after generation, and now science supports this method.

By the way, if you are interested, you can read why anyone who knows what they are cooking values which cooks are right in other classic recipes.

The key moment to add sugar and other details

Asturian cooks also agree on another point: the sugar is not added from the start. Adding it too early can slow down cooking because it hinders the rice’s absorption of liquids.

Generally, sugar is added when the rice is almost cooked, ensuring it dissolves without affecting the grain’s texture or the overall creaminess of the dish.

Cooks’ tips

• Add sugar when the rice is almost cooked.
• Stir constantly to prevent sticking and to help release the starch.
• Caramelize the top layer with sugar to get that slightly burnt texture typical of Asturias.

The importance of patience

In many Asturian homes, preparation can last more than an hour, with slow and constant cooking while stirring to achieve the ideal texture. This practice, although laborious, makes the difference between any rice pudding and an emblematic dish.

You can also find a surprising comparison between the Asturian tradition and other experts, such as the Alicante experts agree: the timing of the cooking and the ingredients that make the dish unique.

The type of rice recommended by cooks for perfect rice pudding

Not all types of rice work the same. Specialists recommend using short-grain rice, especially varieties with a high capacity to release starch, like the round rice used in many traditional Spanish dishes.

Varieties with more amylopectin offer a creamier and more smooth sensation, while those with more amylose tend to be drier and firmer. For this reason, cooks discourage the use of long-grain rice like basmati or jasmine for this dish.

Characteristics of short grain

• Greater capacity to release starch.
• Smoother and creamier texture.
• Ideal for the slowness of traditional cooking.

Recommended varieties in Spain

Round rice, such as that from the D.O. Valencia or other regions, is the most used due to its texture and absorption capacity, key elements for the dish’s success.

A dessert in constant evolution

The classic Asturian rice pudding is not immutable. Many modern cooks have developed contemporary versions incorporating ingredients like butter, cream, anise, or condensed milk to enhance creaminess.

There are also interpretations with cardamom, vanilla, white chocolate, or caramelized fruits, and in some high-end restaurants, the risotto technique is applied, adding the milk little by little to control the texture.

The tradition that persists

Despite innovations, the principle of properly cooking the rice before adding the milk remains firm. This shows that the essence of the dish lies in the perfect texture of the rice, a fact recognized equally by cooks and scientists.

Current consumption and presentation

Although traditionally it was a dessert for cold months, rice pudding is now consumed year-round. Chilled versions are very popular in summer, and many master pastry chefs note that the dessert improves after a day resting in the fridge, when the flavors integrate and the texture thickens.

The reality is that behind a dish as humble as rice pudding lies great knowledge and respect for the technique, where Asturian tradition and food science agree on a simple yet powerful secret: cooking the rice first in water.

Her trick lies in reserving an ingredient that everyone throws away and that, in reality, gives all the flavor to the dish. Although it seems too simple, the secret is in the desalting water. Want to know how?

Alfonsa’s trick for cod with potatoes with intense and natural flavor

The desalting and the water that changes the recipe

Cod needs desalting for about 7-8 hours, with periodic water changes to remove the salt. But the last soaking water becomes a culinary treasure: it keeps all the essence of the fish and is the base of the stew.

According to Alfonsa, reserving and using this water instead of tap water is the key to achieving an intense flavor without adding salt. Moreover, this step brings a traditional touch that recalls classic stews.

The aromatic base that makes the difference

Heating the desalting water to near boiling and adding basic ingredients like garlic, onion, bay leaf, green pepper, and a nyora pepper makes the broth start to come alive. A touch of extra virgin olive oil and two tablespoons of crushed tomato, along with paprika and saffron, strengthen the aromatic profile.

The combination of these elements creates a liquid sofrito that, after 8 minutes of cooking, receives the sliced potatoes. These need about 20 minutes to become tender and full of flavor.

How to cook the cod so it doesn’t fall apart and retains its texture

The key moment to add the cod

A common mistake is cooking the cod for too long, which causes it to fall apart. Alfonsa recommends adding the desalted cod only when the potatoes are already tender, letting it cook just 3-4 minutes to keep its consistency and integrate with the other flavors.

The final touch that balances the dish

Once off the heat, the stew should rest a few minutes. To finish, Alfonsa adds half a hard-boiled egg per serving, bringing a texture and consistency that make the dish a complete and balanced option.

Tips and curiosities to perfect this simple classic

Respecting the times is key

Respecting the desalting times, the cooking of the potatoes, and the cod is essential to not lose texture and flavor. Patience is an ally, not an enemy, in this recipe.

An oil and a salt that are not needed

Thanks to using the desalting water and the aromatic base, there’s no need to add extra salt, nor to overuse quality oil. This makes the dish healthier while maintaining all the traditional essence.
It is also interesting to mix oils to intensify aromas without overwhelming the palate.

Alfonsa reminds us that making good cod with potatoes is not about complicating things, but about respecting each ingredient and letting tradition speak.

This dish, as simple as it is wise, is a tribute to family stews and a ritual of flavor and patience. Its success lies in the sobriety of the preparation and the intelligent use of the simplest resources.

If you dare to follow this method, you’ll discover that no more is needed to make cod with potatoes full of taste and character.

They chose local products, avoiding turning their bakery into just another tourist attraction in the city center. Thus, they maintain a direct relationship with small producers and defend that behind every product there is a story and a responsibility towards a smaller economy.

The focaccia and the bomba: tradition and innovation in balance

The focaccia with an Italian soul and Catalan taste

Among their specialties, focaccia occupies a privileged place. Forno Bomba was among the first to introduce this authentic recipe to Barcelona, slightly adapted to local palates, especially with preparations that include different types of cheese.

 

 

 

 

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According to Francesco, "quality ingredients make the difference and, even if this means a higher price, customers appreciate it and choose us for that."

A bomba with history and an unexpected decision

The cream-filled bomba and the pistachio bomba were bakery classics. But the decision to remove the pistachio bomba caused more than a few surprises. Pistachio, a nut of Italian origin that they included in their menu, had growing demand among the public.

But Alberto and Francesco paused to analyze the context: "Pistachio is exceptional, but what the industry has done to it doesn’t convince us. Its popularity has impacted sustainability and fragile economies, and we don’t want to be complicit in that."

Giving up trends for coherence and sustainability

The cost and impact of pistachio in the industry

In recent years, pistachio prices have risen significantly. At Forno Bomba, although they had always worked with a trusted Italian producer, they decided that the pistachio trend had become more of a problem than an opportunity.

Their reflection went beyond the product: "We don’t want to fall into the marketing trap that pushes products just because they’re fashionable. It’s an ingredient that has lost its original meaning within our philosophy."

Looking to the future with ecological awareness

Despite the removal, they don’t rule out bringing back the pistachio bomba. Currently, they are exploring the possibility of collaborating with producers from Lleida who work in a diversified and responsible manner.

As they explain, "growing pistachios is not the solution to climate change. We must preserve soil quality, recover old varieties, and protect biodiversity." Their commitment is clear: gastronomy with values that respects the environment and local culture.

Forno Bomba: a project with soul and values

A bakery that respects the neighborhood and Catalan culture

From the beginning, Forno Bomba chose Sants to stay true to their values. They did not want a place for tourists, but a space that respected Catalan culture and was integrated into the neighborhood.

Their honesty has been recognized by customers, who value the combination of Italian tradition and respect for locality and sustainability.

A commitment to quality and social responsibility

Their collaboration with small local producers and the demanding selection of ingredients are the foundation of their success and coherence.

This philosophy has led to difficult decisions like removing pistachio, but also to a solid reputation as references in a sector often dominated by fleeting trends.

As they reflect, "what we do goes beyond a product: it is a commitment to the land, the people, and the culture we want to preserve." This approach positions them as a reference within Barcelona’s gastronomy and an example to follow for other projects that want to be authentic.

If you want to learn more about their philosophy and commitment, Forno Bomba is a must-stop to understand that gastronomy can be much more than a passing trend.

You can also discover more details about their trajectory and values through the Catalan Society of Philosophy, which emphasizes responsibility and authenticity in food.

Forno Bomba demonstrates that giving up a trendy ingredient does not mean giving up success, but quite the opposite: gaining dignity and respect in a market saturated with trends.

From June 22 to August 30, a total of 320 Mercadona supermarkets located in coastal destinations and high-traffic areas will open with extended continuous hours, a move that changes the chain’s usual routine. But where and how? Let’s take a closer look.

Mercadona summer hours: what changes and where

The affected supermarkets are located in well-known municipalities such as Ibiza, Marbella, Lloret de Mar, Salou, and Sanxenxo, along with key spots on the Valencian coast like Benidorm, Cullera, Tavernes de la Valldigna, Benicàssim, Oropesa del Mar, Peñíscola, Dénia, and Jávea. In these locations, the model adapts to the needs of tourists and residents during the busiest months.

During this period, supermarkets will be open continuously from 9:00 a.m. to 10:00 p.m., half an hour longer than the usual schedule. In addition, unlike the rest of the year, opening on Sundays until 3:00 p.m. is allowed, an exception to the company’s traditional Sunday rest policy.

Impact on customers and tourism

The decision to extend hours responds to a clear need: to facilitate access to products at a time when demand grows exponentially. Visitors can better organize their shopping without having to rush against strict clocks or day limitations, while residents see improved convenience in access.

Differences from the usual schedule

Mercadona’s usual model maintains hours from 9:00 a.m. to 9:30 p.m. with strict closures on Sundays and holidays to guarantee staff rest, a measure that is now relaxed in tourist areas during the summer but remains in force across the rest of the network.

How to know if your Mercadona changes its hours

With more than 1,600 supermarkets throughout Spain, not all adapt to this extension. For this reason, the company has enabled a search tool on its official website that allows you to check the specific schedule and calendar for each store, avoiding confusion and facilitating shopping planning.

This tool is key for those living in or visiting coastal zones, as it allows detailed consultation of exceptions and confirmations of schedules, ensuring no one ends up disappointed because they don’t know when stores open.

Functionality and access to the search tool

The search tool is presented as a simple and direct solution for an audience that values real-time updated information. With just a few clicks, you can find out if the supermarket has joined the summer schedule or keeps the usual closure.

Prospects for future extensions

This trial with summer hours and Sunday openings could also set a trend if the public response and the effect on the store network are positive, a fact monitored by the chain’s management. For now, it remains a punctual and geographically limited measure.

Mercadona’s rest and work-life balance policy in contrast

The chain has always stood out for a strict rest and work-life balance policy, closing all its stores on Sundays to guarantee staff well-being. This summer exception therefore represents a notable shift affecting only areas with strong tourist demand.

This temporary change is understood as a response to market reality and the need to adapt to seasonal shifts, while maintaining the spirit of worker protection outside tourist areas.

Balance between service and rest

Ensuring that employees can rest is a key point in Mercadona’s corporate culture, a factor that makes this Sunday opening exceptional and not general. This maintains a balance between customer service and work quality.

Reactions from consumers and workers

Consumers in tourist areas have welcomed the extension positively, valuing the convenience it brings. On the other hand, among the staff, the measure has generated some debate, but with the clarity that it is a temporary and geographically specific situation.

Regarding the data, Mercadona launches a summer schedule that could mark a before and after in its time management.

Thus, in peak season and with growing demand, Mercadona adapts. Opening until 10 p.m. and on Sundays until 3 p.m. in 320 supermarkets in tourist areas is a clear bet to stay close to customers and tourism, facilitating access to basic products when they are most needed.

With more than 100 stores in Spain, this chain not only focuses on quantity but also on strategy: varied products, competitive prices, and a presence that keeps growing, especially in the south of the country. But what makes Acció different and already puts giants like Mercadona and Carrefour on edge?

Acció in Spain: unstoppable expansion

The commercial strategy of the Dutch chain

Acció presents itself as a Dutch multinational dedicated to retail offering a wide range of products at very competitive prices. Among its categories are home, decoration, DIY, cleaning, personal care, pets, and some non-perishable food products. The key to its success lies in its business model based on volume and constant promotions: over a hundred products discounted weekly, a formula that attracts shoppers eager to save.

Territorial presence and new establishments

Currently, Acció has 109 stores spread across Spain: 20 in Andalusia, 23 in Catalonia, 19 in Madrid, and more than 20 in the Lleure area. This expansion includes novelties such as the planned opening of a 1,100 m2 store at the Plaza de Armas Shopping Center in Seville on June 6, which will reinforce its presence in the south and consolidate its commercial offering.

The key role of Plaza de Armas Shopping Center

Revitalization of an emblematic space

The former train station of Seville, known as Plaza de Armas, has undergone a transformation aimed at recovering its prominence as a shopping and leisure center. With the support of Adif and the consultancy MVGM, the focus has been placed on brands and activities that attract a diverse audience and stimulate the local economy.

Acció, a driver of change in Seville

The incorporation of Acció into Plaza de Armas is seen as a "turning point" in the revitalization of the shopping center, according to MVGM officials. In addition, other major firms are expected to join soon to complete an offering that already includes establishments like McDonald’s, Décimas, and Odeón Cinemas.

Direct competition with major chains and challenges

The low-cost model gaining ground

Contrary to what might be expected, Acció competes not only on price but also on variety and proximity. The medium-sized store format and extended hours (from 09:00 to 21:30) allow customers to shop at any time without rush or classic supermarket queues.

Challenges and opportunities for the Spanish market

The emergence of Acció poses new scenarios for Mercadona, Carrefour, and other major chains, which will have to refine their strategies to maintain consumer loyalty. All this happens in a context where consumers look for low prices but also practical and engaging shopping experiences. Meanwhile, a new supermarket creates excitement and generates employment: if you want to learn more, you can check the report on this new supermarket in Calafell.

At the same time, to see how the sector evolves, it is interesting to observe the movements of supermarkets in other areas, which also seek to capture demand and adapt to new trends.

The reality is that Acció is not just another supermarket, but a clear example of how a different model can expand and compete in an apparently saturated market, offering low prices and variety amid territorial growth. Its presence in key locations like Plaza de Armas confirms that this is just the beginning of an ambitious strategy that is changing the Spanish commercial landscape.

Despite the apparent simplicity of this dessert, the technique for a perfect result is not so obvious. And it’s not only said by local cooks, but also supported by scientific studies that explain why cooking in water before milk is key to success.

Why cook the rice first in water?

The Asturian tradition and its method

Asturian cooks work the rice with a simple but precise method: the grain is first cooked in water flavored with cinnamon and lemon until the water is almost gone, usually about 20 minutes. This process allows the rice to absorb liquid and soften before adding the milk, preventing the cereal from being hard or insufficiently integrated.

Once the rice is well cooked, milk is added and it is cooked over low heat for about 30 minutes, until achieving the characteristic creamy texture. Sugar is only added at the end to prevent it from blocking starch hydration and gelatinization during cooking.

The role of science in cooking

Studies carried out by gastronomy experts explain that rice starch needs to be fully hydrated before sugar interferes in the process. When rice is cooked directly in milk with sugar, water penetration into the grain is slowed down, resulting in undercooked grain and a less homogeneous dessert.

Therefore, starting the cooking in pure water is essential to achieve rice that is completely cooked, soft, and integrated. Only afterward can the texture be enriched with milk and butter, and sugar added at the end to give it just the right sweet touch.

Secrets and challenges of the traditional recipe

The late addition of sugar

Adding sugar at the final moment is a detail many recipes forget and it marks the difference between an ordinary rice pudding and one that enchants with its texture and flavor. The presence of sugar from the start blocks the proper gelatinization of starch, causing the rice not to soften properly.

This observation is not only anecdotal: it’s the basis for recipes that want to control texture precisely and that use science to improve tradition.

Use of key ingredients

For a good rice pudding, the type of rice is as important or more than the technique. A short grain rice rich in starch is recommended, as it facilitates a creamy and homogeneous texture.

Additionally, slow cooking with milk, along with aromas like cinnamon and lemon peel, contributes to a deep and balanced flavor profile that makes this dessert a benchmark in many kitchens.

Comparisons with other methods and recipes

Cooking in a pressure cooker

An exception to the rule of cooking the rice first in water is the rice pudding recipe in a pressure cooker. In this case, the combination of all ingredients—rice, milk, and sugar—is done at the same time, and the pressure facilitates uniform and quick cooking that leaves the grain just right.

However, this technique is neither the most common nor the one that maintains the traditional texture sought by Asturian cooks and lovers of this classic dessert.

Parallels with other cuisines

Interestingly, other specialists and Italians coincide on the importance of texture and proper cooking of cereals before combining them with other ingredients. Also, experts from Alicante agree: the care in cooking rice is key to the success of the dish.

This coincidence between tradition and science reinforces the idea that the key to a good rice pudding lies in the pause and respect for the basic cooking processes.

Finally, the recommendation for those who want to try it at home is clear: cook the rice first in water until it is very soft, then add the milk and only when the dish is almost ready, incorporate the sugar. Thus, the result will be an incredibly creamy rice pudding, with the grain integrated and a texture that invites seconds.

Since March 1, a new food regulation aims to bring order and make labeling more transparent. Now, everything must be more precise, from the exact type of fish to the type of oil accompanying the product.

Fish preserves: real names and more clarity

One of the most visible novelties is that commercial names must correspond exactly to the species inside the can. For example, the word “sardinillas” can only be used for the species Sardina pilchardus, with very specific size and weight measurements. No generic names or ones that seem attractive but are not precise.

Another example is cockles, which must now clearly indicate if they are common cockle, green, Greenland, dentate, or the king of New Zealand. This detail doesn’t change the nutritional value much but does affect the flavor and price, making the ingredient list more reliable than the big words upfront on the can.

Species with clearer identity

The new rule seeks to avoid confusion between very similar species but with very different market prestige. Northern bonito, mackerel, Atlantic chub mackerel, and different types of anchovies must be well identified.

Thus, for example, labels must make it clear if the product is European anchovy, Peruvian anchoveta, or Argentine anchoveta, avoiding the usual confusion that made people think they were interchangeable.

More transparent covering liquid

Regarding the oil that accompanies preserves, the law states that if it says “in olive oil,” exclusively that oil must be used, without mixing other vegetable oils. Additionally, it distinguishes between refined olive oil and extra virgin olive oil, the latter being of higher quality.

In contrast, when “vegetable oil” is mentioned, the range is wider and can include sunflower, rapeseed, or other varieties of oils.

Other products with label changes

In addition to preserves, the regulation covers other common foods.

Official turkey ham

A product that until now had popular but unofficial usage is turkey ham, which must now be labeled as such, without confusion.

Control on olives and cookies

Stuffed olives may only indicate the name of the main ingredient that provides flavor if it is a paste. And cookies see some mineral residue limits removed, allowing new less refined and more whole recipes.

When will we see these changes in supermarkets?

Although the regulation has been in force since March, products with old labels can still be sold for up to a year to allow existing stock to run out.

During this transition, old and new labels will coexist on shelves, but the key will be to focus on the exact denomination and ingredients, not just the big words on the front.

For example, when choosing a product, knowing the difference between a bonito and a mackerel can make a big difference in taste and price. That’s why it’s useful to try to interpret labels better.

By the way, if you’re interested in exploring the world of preserves with a critical eye, you can see discover the labels more critically and how they affect the real quality of the products.

Recipes to make better use of preserves

The regulation not only aims to improve information, but also helps to cook wisely. Clearly differentiating ingredients can make simple dishes with preserves much tastier and aligned with what we want.

• Cottage cheese and anchovy pâté: a quick and intense appetizer made with only two ingredients using well-identified anchovies to guarantee authentic flavor.
• Vol-au-vents with puff pastry, seafood, and avocado: a fresh and festive combination that uses cockles and other preserves with clear labeling.
• Toast with sardinillas, cheese, and olives: a simple Mediterranean dish that highlights sardinillas with precise designation and typical accompaniments.

The new regulation doesn’t complicate shopping, but it does require looking more closely and knowing what we’re really buying. This translates to higher quality and tastier dishes, as well as prices more aligned with reality.

Without the need to introduce complications, this proposal adapts to the needs of those looking for a dish that combines freshness, ease, and a distinctive touch. Cherry tomatoes, corn, and a sweet hint of strawberries give color and flavor to this salad that challenges the classic idea of a summer dish.

Summer salad with gnocchis and surprising ingredients

A refreshing dish without lettuce

The main protagonist is the absence of lettuce as the usual base. Cooked gnocchis provide texture and body, making the salad not just a light appetizer, but a complete dish. The preserved fish, with 250 grams of bonito or tuna, acts as a protein source that balances the proposal. This combination of carbohydrates, protein, and vegetables makes the salad as satisfying as it is original.

The sweet-salty contrast of fruit and vegetables

The use of fresh strawberries, along with cherry tomatoes and corn, creates a contrast that breaks the monotony of typical salads. The fruit adds an unexpected sweet touch that, well combined with the saltiness of preserved fish, makes each bite a diverse and refreshing experience.

The vinaigrette that works magic

Basic ingredients, powerful flavor

Simplicity in preparation does not mean losing flavor complexity. The vinaigrette is made with a drizzle of extra virgin olive oil, lemon juice, and a spoonful of grainy mustard. With salt and pepper to taste, this blend unites all the elements without overpowering them, letting each one shine on its own.

Possibility of personal adaptation

Furthermore, the recipe allows room to add spices and herbs according to preferences, which enables adapting the salad without changing its essential structure. Thus, you can play with a spicy or aromatic touch without losing the dish’s identity.

The ideal salad for hot days

A complete and light dish

Ideal for quick meals, this salad combines elements that provide color, flavor, and quick preparation. It’s perfect for those looking to escape the cliché of the usual salad and want a dish that satisfies without feeling heavy.

Context and trends in summer gastronomy

In the warm months, the demand for fresh and healthy foods increases, but so does the need for dishes with personality. The combination of gnocchis with preserved fish and fresh fruit reflects this trend, offering an alternative that fits current preferences.

Another interesting element is the possibility of preparing this salad with recognizable ingredients that require no special kitchen skills, making it accessible to everyone. This approach is gaining ground on social networks and culinary trends, where simplicity and effectiveness are key.

Furthermore, the combination of fresh and preserved ingredients takes advantage of the best of each, showing that a good recipe does not need complications or lengthy preparations.

By the way, if you happen to pass by Robert street, don’t forget that gastronomic proposals can also be innovative without great pretensions.

And if you are more into cinema than cooking, you can always remember the great Robert de, who knows how to react to unexpected situations, just like this salad surprises in its simplicity.

The reality is that this summer salad proposal not only satisfies the palate but also embodies what many seek in gastronomy: efficiency, flavor, and a touch of originality that transforms a common dish into a pleasant and fresh experience.

The move affects up to 320 establishments spread across emblematic towns such as Cullera, Benidorm, Salou, or Lloret de Mar. But, how will this schedule change? And what does it imply for customers and workers? Will we have to hold back the urge to shop at a time that was previously usual?

Mercadona adapts the summer schedule to key tourist areas

From June 22 to August 30, Mercadona will implement the new summer schedule for the 320 stores located in areas with high tourist influx. This schedule extends opening hours until 10:00 p.m., with continuous service from 9 in the morning, a significant change from the usual closing at 9:30 p.m.

Areas and towns involved

The affected towns, in addition to Valencian ones such as Tavernes de la Valldigna, Peñíscola, Dénia, or Xàbia, include tourist spots throughout the country like Ibiza, Marbella, Salou, and others. This broad range reflects the company's decision to adapt to summer consumption demand in areas where schedules and shopping habits vary notably.

Schedule and special openings consultation

To avoid confusion, Mercadona has enabled a search tool on its official page where each customer can check the specific schedule of their nearest supermarket, including which ones open on Sundays until 3:00 p.m. during the season.

Usual schedules and the philosophy of rest

Outside of summer, operation returns to normal with hours from 9:00 a.m. to 9:30 p.m. and closures on holidays, a decision aligned with Mercadona’s desire to guarantee its workers' work-life balance and avoid openings on holidays.

Commitment to employees

Mercadona has recently reinforced its labor policy, with the addition of one more week of vacation for employees and a variable remuneration system that in 2025 distributed 780 million euros in bonuses for objectives, according to internal company sources.

Impact on clientele and sales

This change coincides with a sales record for Mercadona last year, with an 8% increase reaching almost 42 billion euros, an indicator that demonstrates the brand's strength, especially in the high season, when presence in tourist areas is key.

The new summer schedule: how does it affect your shopping?

With extended hours until 10:00 p.m. and uninterrupted service, customers will be able to do their shopping with more flexibility, an advantage for tourists and residents who see the schedule adapt to summer life.

What changes in the stores?

• Opening from 9:00 a.m. to 10:00 p.m. without intermediate closures.
• Supermarkets in selected tourist areas, including coastal towns of the Valencian Community and other parts of the country.
• Special Sunday openings until 3:00 p.m. in some towns.

How to check and prepare your visit

To avoid surprises, it is advisable to consult the official Mercadona search tool, where schedules by supermarket are detailed. This tool is especially useful for residents and visitors who want to make the most of their time and avoid queues or unexpected closures.

The reality is that Mercadona adapts its offer and schedules to the rhythm of the tourist season, a move that reflects both the evolution of consumption and internal management focused on work-life balance and customer satisfaction.