Who Showfood organizes baking school What is Where and when do different Showfood 2013 Edition baki

Who Showfood organizes baking school What is Where and when do different Showfood 2013 Edition baking school 2013 Photos Events Lunch Program attendees solidarity Brands Showtapas 3.0 Showcooking Exhibit Space Communication campaign Networking Media Appearances your brand Internationalization 2011 2012 Blog Archive Contact
- In 2006: inaugurates the City of Wine, a space composed of the ancient cellars, and an iconic and avant-garde hotel designed by Canadian architect Frank O. Gehry
Marqués de Riscal Showfood participate in 2013, where gourmet brands will be in contact with the influential world of gastronomy. Why a brand like yours commitment to participation in an event of this nature?
The wine and food have to go hand in hand, what better than enjoying a meal with a good wine? Participate in events that promote eating is key to Marqués de Riscal.
We can not talk about products stars as our range includes premium products such as Baron Foster Chirel baking school or wine as Marqués de Arienzo. baking school Our products cover different price ranges and different tastes: classics like the Reserva or Gran Reserva, Finca Torrea more modern or the wide range of white wines from Rueda.
Marqués de Riscal export carries in its DNA, since the late nineteenth baking school century, the company began to sell out of Spain. The founders quickly realized that the domestic market was not paying the major investment required by the project and they had to start exporting. So Marqués de Riscal has always baking school been a pioneer in export, from the beginning, because the market did not absorb those costs so large, prompting the company to take the path of export in a very early stage. His first export markets were Britain and Latin America, especially Mexico and Cuba.
We live in a time when the food is fashionable, proof is the number of programs dedicated to gastronomy there on television. Regarding the wine, truth is that every day is consumed more wine quality and we can see how many tasting courses. However, per capita consumption of wine has decreased significantly from the 70 to the present. Perhaps one reason is that young people prefer to eat with soft drinks or beer before wine. This fact gives us a clue about where we are failing. Maybe we should approach otherwise young to see that the wine world is not just for their parents and grandparents.
It is important that all of us involved in the food, including wine there, baking school enhancement of our products, quality, craftsmanship and society, as in other countries, learn these products and become baking school prescribers of Spanish baking school cuisine .
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