CLASSIC PASTA 

 It is made from durum wheat semolina of the highest quality. It has no additives or colorings or preservatives. 

 Pasta is a 100% healthy and 100% natural.

CLASSIC PASTA 

 It is made from durum wheat semolina of the highest quality. It has no additives or colorings or preservatives. 

 Pasta is a 100% healthy and 100% natural.

CLASSIC PASTA 

 It is made from durum wheat semolina of the highest quality. It has no additives or colorings or preservatives. 

 Pasta is a 100% healthy and 100% natural.

Dry mixture of Garlic and Parsley.

Garlic and Parsley is ideal for use in soups, sauces, meat and fish.

To enhance the flavor of your stews and stir-fries.

Garlic powder has all the benefits of whole garlic, as it is a powdered version of it.

The spices are an essential part of the kitchen, they help us to enhance the flavor of our dishes and give that special touch that characterizes us

Dry laurel leaves.

The flavor and aroma of this herb is fresh, sweet and slightly spicy, still the best place to keep it, it's in a jar. It is not convenient refrigerated as it loses its qualities.

Laurel is widely used to marinate fish, prepare marinades, pickled vegetables, and soups, sauces and stews.

The laurel should not be fried, but hydrated, which will exploit its full flavor.

Origin: Valencia 

 It is a rice specially selected among the Valencian botanical varieties to offer you the best grain to enjoy the Mediterranean cuisine.

 Its grain has the characteristic of absorbing the flavors of the broth that is cooking, making it the perfect rice for Paella among other dishes typically Valencians.

Origin: Delta de l'Ebre (Catalunya)

Rice extra NOMEN is always of the same variety to use the same cooking time and absorb the same amount of water.

His cooking is homogeneous and is perfect for paellas, rice stews and casseroles.

The recommended cooking time is 14 minutes soupy rice and 16 minutes for dry rice.

D.O. Pimentón de la Vera   -- Can 160 Gr.

Paprika de la Vera, a single genuinely handmade product, concept and development.

Peppers, carefully selected, undergo the process of traditional drying, of Vera, different from those used in other producing areas paprika.
A home or holm oak wood, provides the heat necessary for the perfect dehydration of fruits.

It is a slow process, ten to fifteen days, during which expert hands wisely flip the peppers until the appropriate degree of drying.

This traditional drying system, gives the paprika its three basic characteristics: aroma, flavor and color stability.

This pepper is very appreciated by the market, appearing in bags and cans packaging for direct consumption.