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The "Blue Prince", as it is known the bonito in my home town of Burela (Galicia) becomes the star product during the 1st weekend of August year after year since 1983. Visitors and tourists are able to attend the different tastings that are held in the esplanade of the port during this traditional gastronomic festivity.
Burela is a coastal town on the shores of the Cantabrian Sea. Its fishing port is one of the most important of the Galician Coast and has a large fleet of ships. Its economy is based mainly on fishing, in particular, albacore ("Bonito del Norte") and hake that are delivered daily to the rest of Spain. As a result, a canning industry has developed.
Due to the high demand for personnel to work at sea, Burela is a multicultural town which has a large number of residents from Cape Vert and has recently had an influx of immigrants from Peru, Indonesia and other countries....

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The “Tarta de Santiago” or almond cake is one of the most typical sweet of Galicia (NW region of Spain where I live). Famous in Galicia since the Middle Ages, it was then known as "real cake".

Alvaro Cunqueiro, Galician writer and great gourmet, documented this sweet as a reference of our gastronomy, surprised that the candy's strength showed in the Galician confectionery was made with almonds when Galicia was not distinguished precisely by the abundance of almond trees.

It is in 1924, when the confectionery "Casa Mora" located in Santiago de Compostela begins to decorate the cakes with the silhouette of the Cross of Santiago and today it is the sign of unmistakable identity that gives the hallmark of this sweet so typical of Galicia and currently also of the rest of Spain.

This cake is very simple in both its preparation and its ingredients that are three basic elements: ground almonds, sugar and eggs.

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Walkers Crisps are manufactured in our home town of Leicester.

Walkers is the most popular crisp manufacturer in the UK, making 11 different varieties of crisp and maize-flavoured snack, selling about 60 million bags every week.

Once upon a time, in the late 19th century, Victorian butcher Henry Walker bought a small shop in Leicester’s High Street. The success of his business producing pork pies and sausages led Walker to search for bigger premises. He found them in Cheapside, near Leicester market. He bought the shop in 1912. The world-famous Walkers crisp was born in 1948, when post-war meat rationing left Henry feeling the pinch. Walker had a choice – either branch out or go bust. He was going to make ice-cream, but decided he didn’t have enough room in his fridges.

Instead, he made crisps, peeled and chopped by hand and cooked in beef dripping in a rusty old frier.

Walkers crisps were born.

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This cheese is from our home town of Leicester.

Red Leicester, formerly known as Leicester or Leicestershire cheese is a traditional hard English cheese made from unpasteurised cow’s milk. The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess. To set it apart from cheddar and highlight the quality of cheese, Leicester is coloured with a vegetable dye called annatto. The rind is reddish-orange with a powdery mould on it. The colour indicates that the milk used has a high cream content.

Red Leicester is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. Though the cheese can be consumed young, to reach it's optimum flavour, it should be allowed to mature for six to nine months.

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In Germany sausage has a long tradition. There are about 1 500 kinds of sausages. Every region has its own specialities. Traditional sausages are made of meat, bacon, salt, water and spices. Sometimes they even contain for example eggs or peppers. You can also get liverwurst, black pudding or sausages made from tongues. Sausage can be produced raw, boiled or brewed.

Franconia - the region where we come from - is famous for its "Bratwürste". Usually you grill or roast them, but you can even eat them as "Blaue Zipfel". In this case they are cooked in a soup with vinegar.

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Another food Germany is famous for is the German bread. We have about 3200 different sorts of bread and it is accepted as a world heritage site by the UNESCO. Many sorts are made of wheat flour but the bread that is more special is made of rye flour, spelt flour or a mixture of different flours. It tastes much more aromatic. Additionally it can be combined for example with nuts, almonds, spices, different grains, potatoes or curd cheese.

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Oscypek, Oszczypek (Polish; plural: oscypki) is a smoked cheese made of salted sheep milk exclusively in the Tatra and Beskidy Mountains region of Poland. Since 2007 Oscypek is a protected trade name under the EU's Protected Designation of Origin geographical indication.Oscypek is a traditional holiday cheese in many European countries.

Oscypek is made using salted sheep's milk, with the addition of cow's milk strictly regulated by the protected recipe. Unpasteurized salted sheep's milk is first turned into cottage cheese, which is then repeatedly rinsed with boiling water and squeezed. After this, the mass is pressed into wooden, spindle-shaped forms in decorative shapes. The forms are then placed in a brine-filled barrel for a night or two, after which they are placed close to the roof in a special wooden hut and cured in hot smoke for up to 14 days.

The first mention of cheese production in the Tatra Mountains dates back to the 15th century, in a document from the village of Ochotnica in 1416. The first recorded recipe for oscypek was issued in 1748 in the Żywiec area.