Taking advantage of the weekend takes place the Tercera Festa del Trepat, where wine and art again be stars, we talk about the wines of the region, who are slowly taking as much relevance locally and internationally.
Within the Denominació d’Origen de la Conca de Barberà wines have made Parellada, Macabeo, Chardonnay, boring, Tempranillo, Grenache, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Carignan and Monastrell.
Among these varieties we highlight the boring, variety and unique indigenous red grape of Conca de Barbera. Until recently almost exclusively used for making wine and champagne pink. A few years ago also taking the consistency amazing red wines, with more and more recognition.
Conca de Barberà have excellent white wines, rosé, red and sparkling. We also have organic farmers do not use herbicides, pesticides or inorganic fertilizers in the vineyards and carried out only pesticide treatments that leave residues.
Come to shop Hortus Aprodiscae organic wines to discover the Conca de Barberà!!
Known informally as “vegetable meat” because of its high protein content and its appearance, seitan is a food of Chinese origin although its use is common in the rest of Asia and, increasingly, around the world whole.
What is seitan?
The seitan is obtained from wheat flour. It is the gluten (wheat protein), previously separated from starch and yeast, cooked with other ingredients like soy sauce, ginger and seaweed.
We can make at home in a process that is not difficult or time-consuming but can be found ready-made in stores, usually vacuum packed.
Note: As the seitan is made from wheat gluten base is not suitable for people with celiac disease (gluten intolerance)
How to cook seitan?
We can use the kitchen as if flesh, stews, meatballs, filleted over pasta, rice or soups, etc…
The homemade seitan can last in the refrigerator for 3 or 4 days preserved in sauce so it does not dry out. What we buy in the store, have an expiry date on the package.
The magazine’s CUINA in June talks about Hortus Aprodiscae with this article “An ecological treasure in the medieval town.”
We want to thank to CUINA this beautiful article and share it with you.
We give you access to the full article: