EDIT

Editor-in-chiefCathy Boirac

Publication CoordinatorsAlmudena MuyoAlmudena Martn Rueda

Photographic ArchiveMabel Manso

Editorial Secretaryngela Castilla

Design and Art DirectionManuel Estrada, Diseo Grfico

LayoutChema Bermejo

MapsJavier Belloso

Color SeparationsEspacio y Punto

Printed in SpainArtes Grficas Luis Prez SA

AdvertisingCEDISATel: (+34) 913 080 644Fax: (+34) 913 105 141pcyc@retemail.es

D.L.: M.45.307-1990

ISSN: 0214-2937

NIPO: 705-08-037-7

PublisherICEXState Secretary for Tourism and CommerceP de la Castellana, 1428046 MadridTel: (+34) 913 496 244Fax: (+34) 914 358 876www.icex.es

CoverAlfredo

Information and Subscription:Spain Gourmetour is a publication of theSpanish Institute for Foreign Trade(ICEX) of the State Secretary for Tourismand Commerce to promote Spains foodand wines, as well as cuisine and culture.The magazine is issued three times a yearin English, French, German and Spanishand is only and exclusively distributed,free of charge, to trade professionals,specialized journalists, chefs, cookingschools and other food and wineprofessionals. For more information,please contact the Economic andCommercial Offices at the Embassies ofSpain (see list on page 136).The opinions expressed by the authors ofthe articles are not necessarily shared bythe Spanish Institute for Foreign Trade(ICEX), which cannot be held responsiblefor any omissions or error in the text.

The disparaging reputationfull of garlic, too much oilgiven to Spanish food by

the Romantic travelers of the 19th-century is now well and truly a thing of the past.

This year, 14 young chefs from Germany, Denmark, the US, Japan and Switzerland

were thoroughly won over by the freshness of our products, the creativity and

enthusiasm of our chefs (their teachers), and the astonishing diversity of our cuisine.

Twenty-one new recruits are expected in Septemberthree of them from Chinaall

of which are sure to become persuasive ambassadors of Spanish gastronomy, just

like the women chefs in our Over a Hot Stove series, more of whom are featured

in this issue (see Pots, Pans and Pizzazz). Meanwhile, our survey of 21st-century

DOs focuses on Castile-Leonfamous wine territory, and steeped in history.

Join us on our bikes for the last leg of our exploration of secret Spainthose

unspoiled places that not many people know about. Perhaps the Romantic writers

did us a favor after all! And we have further revelations: cider is not a drink that

many readers will associate with Spain Normandy, yes; Somerset, of course; but

Spain? Come with us to Asturias. Where do most of the worlds artichokes come

from? Meet Blanca de Tudela. And can you name a hard cheese from Spain other

than Manchego? Our report The Hard Stuff brings you up to speed.

Enjoy!

Cathy Boirac

Editor-in-chief

A Sure ValueRioja From The Heart

In the first part of this

report we talked about

the newest Designations of

Origin in the Castile-La Mancha

world of wine. This time we

turn north, to the rich lands of

Castile-Leon, with incursions

into a tiny vineyard in the

Basque Country that unex-

pectedly turns its back on the

coast, and parts of Catalonia

and eastern Majorca that have

a clear Mediterranean heritage.

21st-CENTURYDOs

Revivals and Renovations

(II)

Some are the doyennes of their profession, some are at their personal and creative peaks,and some are applying their top-notch training in restaurants in hopes of becoming thegreat chefs of the future. As a group of professionals, they are playing an important role inthe evolution of cuisine in Spain on the Mediterranean side of the country. Though theirculinary philosophies are similar because of their devotion to local recipes and ingredients,each has her own personal style. Watching them work, its clear that there is no differencebetween them and their male colleagues.

Carme Ruscalleda

(II I)

VERDESsloping olive groves, the uncontested kingdom of the Picual. It also offers us some of the mostmagnificent vestiges of the three cultures that left their legacy here. From there we will head northwestto reach the Va Verde de las Vegas del Guadiana y las Villuercas covering part of Badajoz and Cceresin Extremadura. It will take us across a wide variety of landscapes from the age-old dehesa (a mlangeof woodlands and meadows), through rice fields and orchards to the rock rose-covered, bee-buzzinghills of the Sierra de Guadalupe.

Nely Concheiros Ramn Pea preserved seafood from the Ras of Galicia are changing the way gourmets

and gastronomy experts think about delicacies from the sea. Chefs around Spain, from Pontevedras

Pepe Solla to Barcelonas Quim Prez of the legendary Quimet & Quimet tapas delicatessen, to Juanjo

Lpez of Madrids La Tasquita de Enfrente, have all rhapsodized about Lnea Gourmet (the gourmet

line) for the sheer qualitythe taste, texture, and presentationof the morsels that emerge from the

handsome Ramn Pea gold-and-black packages and disk-shaped cans.

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