Xouba of Rianxo, delicatessen with an ancient tradition
Rianxo (A Coruña) is a beautiful village in Arousa Norte area with a long seafaring tradition that is lost in time. Located in the...
The secret of the costrada de Pontedeume
Costrada is a medieval dish made with special dough and several layers of ingredients, especially meat, which is prepared in the Pontedeume area (A...
As Mariñas Coruñesas, the place where the product is a declaration...
A few kilometres far from the city of A Coruña we can find an authentic universe full of rural flavour. As Mariñas, a territory...
Muxía, the last guardian of the secrets of the dried conger
In the town of Muxía (A Coruña), exposed to the action of the Atlantic winds of the Costa da Morte, two peculiar wooden structures...
Cockle from Noia: the authentic and sustainable flavour of the sea
The waters of Noia bay are home to many treasures. In the gastronomic field, the cockle is king for its quality and the large...
Melide, the sweet heart of Galicia
Melindres, ricos and almond almendrados are an important part of the gastronomic identity of this village
The 3 pillars on which the success of Arzúa Ulloa cheese...
Arzúa Ulloa cheese is the most produced and consumed in Galicia. A success that comes from the main attributes that define this product of...
Empanada of Noia: wise combination of land and sea
One of the most famous products of Galician gastronomy is the empanada, whose historical roots make us travel to the Middle Ages. Precisely in...
Mussel of Cabo de Cruz: black gold that admits infinite preparations
With 230 square kilometers of surface, Arousa bay is the largest of the Galician estuaries. It is also an important mussel producing center, being...
Remote-controlled resuscitators adapted to the patient’s breathing
Tecdesoft firm designed a medical team applying its knowledge of algorithms