As every year, at Exquisitarium we try to expand our offer by launching new references. Our experience as specialists in the food sector combined with constant innovation allows us to meet the needs of our customers.
As summer comes to an end, we find ourselves in mushroom season. Mushrooms are a part of our diet and are the stars of the menu in many restaurants. There are many varieties of mushrooms with various flavors and uses, which give characteristic features to our recipes or are served alongside salads, meats or vegetarian dishes.
Mushrooms have many properties that are beneficial to our health that should be taken into account: they are a seasonal food and are rich in fiber, phosphorus, iodine, magnesium, iron, calcium, etc. They are high in good quality proteins, low in fat and have a rich water content. In short, they are a perfect food that is suitable for everyone.
FINE FOOD BUSINESS FORUM
is a business event organized by PRODECA and ACCIÓ that brings FINE FOOD producers and exporters together with importers and distributors from third countries.
Their main purpose is to create connections that can meet the needs of both exporters and distributors/importers in order to generate business.
Some of the countries invited to attend the event include Costa Rica, Mexico, Peru, Dominican Republic, Chile, Saudi Arabia, Azerbaijan, South Korea, United Arab Emirates, Georgia, India, Japan, Russia, Singapore and China.
Reference used: 2924
Thinly slice the plum and arrange neatly on a plate. Using a cutter, cut the desired size and remove the excess.
With a smaller cutter, mold the Exquisitarium stingray on one side of the plum slices.
On top of the stingray put mandarin triangles and some diced strawberries. Season everything with a few drops of the pickle from the stingray.
References used: 1622 and 47212
For the crispy mushroom:
- 1 Exquisitarium mushroom cannelloni
Leave the cannelloni to thaw for 10 minutes and pass through the flour, egg and panko or breadcrumbs. Fry in olive oil at 180 ºC until golden brown and the internal temperature reaches at least 65ºC. Dry on absorbent paper.
Product code: 2154 slab of suckling pig confit
Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).
Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.
The food and agriculture industry has a meeting in Paris coming up in a few days. From October 21 to 25, the SIAL exhibition will bring together producers and buyers from the food and agriculture industry, becoming a magnificent international showcase. Exquisitarium is not going to miss this meeting.
What comes to mind when you think of “summer”? Heat, beaches, vacations… and of course a nice paella. Foreign tourists who visit our country in the summer have the same thought—they don’t want to leave without tasting it. Making a good paella isn’t easy, and it takes a lot of time, time that restaurants and chiringuitos on the beach often don’t have.