The angostura or also known as the angostura bitters, is a preparation made from gentian and different natural ingredients that serves to flavor both food and drinks, especially in this last use, in which it is given more prominence. History Angostura bitters was invented by a German doctor named Benjamin Siegert in the year 1824 , product of a series of … Read more

Viú espadrille. The birth of such a peculiar dish was promoted by a stamp from Holguin. At the suggestion of the political and governmental authorities of the territory, the “Espadrille” is “manufactured” in the Rincón de Romerías cafeteria , a local development project belonging to the Art Services Company. Holguinera print They say that Luis Manuel Viú de Feria gave … Read more

Syrup . Exquisite recipe that will allow you to sweeten desserts. The ratio is generally ½ cup of water to 1 cup of sugar , although some recipes only recommend the water needed to moisten the sugar. Summary [ hide ] 1 Determination of a syrup point 2 The point of a syrup after starting to boil 3 Tips 4 Basic recipe 1 Ingredients 2 Preparation method 3 Variations 3.1 Drunk 3.2 Caramel … Read more

Salad Dressings . Dressings improve the flavor and aroma of dishes, confer beauty and raise the caloric level and assimilation of food. They are served separately in special containers. Summary [ hide ] 1 Dressings 2 OIL AND VINEGAR DRESSING 1 Procedure .: 3 SEASON SEED 1 Procedure 4 Celery dressing 1 Procedure: 5 CHILD AND BASIL DRESSING 1 Procedure: 6 TURCUM DRESSING 1 Procedure: 7 Celery Yogurt dressing 1 Procedure: 8 Source Dressings … Read more

Alioli (from the Catalan allioli, which means ‘garlic and oil’), ajolio (in Aragon), ajoaceite (in Spanish of the Valencian Community , Murcia and Albacete ), ajiaceite or ajaceite is a typical sauce of Mediterranean gastronomy (Aragonese, Valencian, Balearic, Catalan, Murcian, Andalusian …) formed by the emulsion of olive oil and garlic . It is usually used as a condiment in some dishes, especially in preparations based … Read more

The anti-inflammatory foods par excellence are those that provide us with omega fatty acids These fatty acids are the essential components of some chemicals called anti-inflammatory prostaglandins (IL-2 and IL-4), which neutralize the triggers of inflammation such as the Cox-2 enzyme and pro-inflammatory prostaglandins (IL-1, IL-6 and TNF-a). Omega-3s are especially interesting in case of chronic … Read more