The power of fruit
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This September we had the opportunity to speak at Andorra Taste about high mountain fruit applied to gastronomy.
We participated in a live cooking show , where we talked about the characteristics and properties of the mountain apple, presenting six preparations. Among them apple cider and millefeuilles, hot apple broths, wild boar and apple tartlet, fresh apple and sweet apple.
In addition, at the Borda del Pi country house, we were able to do catering accompanied by chefs from the sector, surrounded by nature and gastronomy.
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OUR DISHES
The flavor and texture of the grilled Paraguayan pulp gives us great versatility in the kitchen, putting this sweet dish in a savory context.
Taste the grilled Paraguayan at La Boscana.
