Jan en Granada
Follow Jan Marot on his gastronomic trips through Spain
Jan Marot has been a freelance foreign correspondent for Spain, Portugal and North Africa, travel guide author (ADAC, Marco Polo) and photographer since 2006. The gourmet and hobby chef was born in Graz (Austria, in 1981) and, thanks to a student exchange programme during the Semana Santa of 1998 in Granada, he discovered his love for Spain, its people and of course its diverse, traditional and innovative gastronomy. With his University degree of journalism, social and cultural anthropology, political science and biology in Vienna and Zurich in his hands, his suitcases were already packed, and he had the one-way flight booked. For 14 years now, the frequent traveller based in Granada, who is always keen to discover new tastes and dishes, has been writing and photographing for daily and weekly newspapers and magazines in Germany, Austria and Switzerland, including Der Standard, Profil, Die Welt, WOZ and Jungle World. As well as lately for the gourmet magazine Falstaff.
Interview with Austrian chef Hans Neuner
Jan talks to the Tyrolean chef with 2 Michelin stars. Hans shows us his love for the sea and the gastronomy of the Iberian Peninsula.
Which Jamón is the healthiest, best and most expensive?
What do Serrano, Ibérico, and Bellota mean? How are these mouth-watering delicacies made? Jan answers the most frequently asked questions about Spanish cured hams. And gives a few useful tips to enjoy them even more.
Spanish wine "ABC" - A compact glossary to the D.O. regions of Spain.
Spanish wines are far more than Rioja and Ribera del Duero, and an ever-expanding universe that is almost a life's work to discover. Here, based on my experiences, I will give you a small overview. Then it is up to you to try your way through until you find your favourite grapes, your favourite regions and your favourite winemakers
The “must-haves” for Spanish and Portuguese cuisine
This time my blog post is for practical use: a compact guide to the most important products and spices in Spanish and Portuguese cuisine. So that the typical dishes of these countries will also turn out fabulously for you at home, and you can travel far and wide with your palate and sense of smell. With real saffron from La Mancha, pimentón paprika from Extremadura and some top-quality olive oils of different varieties, you are already on the right track!
"What makes our Pimentón de la Vera so special is smoking"
"For two weeks, our peppers are gently smoked over oak wood and dried in the process," says Carlos Olivo in an exclusive interview for Colono on the "Pimentón de la Vera" from "La Chinata"and the smoked olive oil from “Finca La Barca”. It is the same procedure that monks used half a millennium ago in the famous monastery of Yuste, where Charles V spent his old age. "This not only gives the paprika its unique aroma, but also preserves the carotenes for the intense red color."
Elegance and equilibrium in the Manchego cheese
We're starting the new 2021 year with the outstanding “Manchego” cheese specialties ,which father Emilio and son Jesús Alonso mature to perfection in the hills south of Toledo (Castile-La Mancha) from the milk of their more than 2000 sheep and also refine with pimentón peppers, red wine or rosemary.