Olive Mayo - egg-free

The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]

Mussel Escabeche Mayonnaise

Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]

Fried Lasagna Stuffed with Mushroom Bechamel Sauce

On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after assembly. Instead of conventional pasta, he uses spinach crepes. And instead of a classic béchamel sauce made with roux, he incorporates Gelcrem Hot as a functional texturizer. The result is […]