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Top quality bean is highly popular due to its rich properties and delicate flavour.

Particularly pleasing to the palate, this fine quality oil has unique organoleptic properties.

The flavour is sweet and pungent; the aroma is intense without being overbearing, with an unwavering persistence.

Sidra (or cider) production in the region known as Green Spain began in the late 11th century when farmers planted apple orchards and began producing cider.

Over time, as Asturias became the central cider-producing area of Spain, strong traditions developed and define what we now identify as Spanish cider. Sidra is a tart and refreshing beverage made from fermented fresh apple must. Apple trees grow prolifically on the rolling hills of the rural landscape, making cider a local culinary staple. The beverage can only be made from a concoction of the 22 specific apple varieties grown in the region and must be comprised of at least 5% alcohol.

Tolminc is one of the most recognisable typical Slovenian cheeses. The production of fodder, milk processing and all technological processes must be conducted within the Upper Posočje area.

This traditional Romanian product, produced using common plums, has been made in several municipalities of the Argeş County since 1914. It has exceptional health-giving qualities due to the fruit’s high nutritional value, which is rich in antioxidants, vitamins, and both soluble and insoluble dietary fibre. The addition of sweeteners or preservatives is prohibited.

Produced from the roe of the vendace that are fished in the Gulf of Bothnia, the Swedish dish Kalix Löjrom requires a high level of expertise in its preparation. It has a mild taste of smooth fish oil and salt. The size of the roe varies from 0.8 mm to 1.3 mm.

This Turkish delight is made of layers of filo pastry, Antep pistachio and syrup, and it requires great skill in production. ‘Antep Baklavasi’/‘Gaziantep Baklavasi’ is characterized by a dense taste and a unique aroma that comes from the pistachio and the butter, two of its main ingredients. If it is well prepared, it will immediately melt in the mouth.

These special sugar roasted almonds have been made in Yeroskipos, Cyprus, since 1895, and is still made using a traditional family recipe. To this day, everyone involved in the making of these almonds are descendants of its creator. The unique rough surface, texture and sweetness are not found in any other sugared almonds.

From the mountains of Northern Italy comes a tasty cheese with an intense, penetrating aroma and a pleasantly salty, sharp flavour. Puzzone di Moena is made from raw cow’s milk and derives its specific character from the high quality of the raw milk used.

‘Sal de Tavira/Flor de Sal de Tavira’ are sea salts that have specific physical and chemical properties which differ from those of common salt. They are unrefined, unwashed and additive-free sea salts that give dishes a unique taste. They come from the salt pans located in the Ria Formosa National Park, Algarve.

Feta is Greek’s main cheese being made since ancient times. It is produced from sheep’s milk or a mixture of sheep and goat’s milk, where goat’s milk cannot exceed more than 30% of the total product. This cheese is characterised by its white colour, lightly acidic flavour and rich aroma.