You can not imagine how well they have behaved in the booth of Extremadura with all the bloggers that we have visited. Incredible!!! Here we were given a class of fruit carving.
Aurelio It took more than a year and a half to recover a cheese that was made in Extremadura without using rennet when he was a child. He only went out once or twice a year, the culprit was the cold of the mountains and the lack of rennet.
Thanks to him, the Quesuco It has resurfaced, a great cheese that melts in your mouth like a yogurt
The wine tunnel: Mencías, Verdejos, Albariños, Riojas ...
Pepa Bueno, 2010 Picota del Jerte Award
The Gastrobar with Alberto Chicote: Crystal Pizzas and Estrella Damm "Inedit"