The degree of absorption is always constant, texture and grain size. The size is always regular. If

<The Carnaroli rice River Island, awarded with a star by the International Taste & Quality Institute River Island, the only rice in the world by the award winning International Taste & Quality Institute 2014>
We are specialized in rice. Casinet kitchen design The restaurant is unusual because it is difficult to find rice made with all affection and passion with which we do. Make good rice involves kitchen design many previous actions. Since the purchase of cuttlefish and squid, with producers confidence to the process of receiving the product, stored, how it is ... Everything is in the end product of a process that gives us respect nature until we put on the plate.
Since I've always liked cooking. My Proms hospitality business began to 18anys when ran a bar on the beach in Marbella, kitchen design towards the 80s but it takes 10 years as a professional kitchen. I have studied the CEET, I made a master of haute cuisine and creative cooking and I'm always so self-forming. Cooking is a passion for me, I dedicate body and soul.
The key to our success is the kitchen take us very seriously. Since the preparation of vegetables, the cooking time, which in some cases are more than 12 hours. We always work with local product: Vil.lanova fresh fish, local vegetables. And above all, we are fortunate to have a huge producer of high quality rice such as River Island.
Because if the rice grain was not a good communicator and affection of all this work done previously, would have a problem. kitchen design But Rice River Island get us to the point of absorption necessary for proper doneness Enjoy the diner with the texture of the rice. Rice started the fire and just fire. Restaurant work between 18 and 20 stoves at once. Cook rice in front of the customer.
Yes, our customers come from far away just to eat rice. We have customers from all over Catalonia and Andorra. Everything we serve is homemade at the restaurant. From a Catalan cream until the cheese cake or purple potatoes bravas. We do not use artificial flavor enhancers, no preservative anything other than nature. And we do it with the same affection we rice. That the diner appreciates it and that is where we find success. We all workers and 30 must be absolutely convinced that we are offering.
To achieve the desired quality aestàndards has to be super picky about product selection and conservation, kitchen design as well as the treatment given. You have to be super strict with the cooking process. We can not let the subjectivity of kitchen kitchen design helpers crucial decisions, for example. Casinet to the system have very defined. Therefore, if a person comes today or within 4 months, the same will be rice, but involves kitchen design factors such as temperature, humidity, maybe we can cotrolar, but what we can control, we monitor the Millennium kitchen design millimeter.
The degree of absorption is always constant, texture and grain size. The size is always regular. If you buy a kilo of rice River Island, you find that all grains are equal, which does not happen with other brands. Rice also has a very good flavor. Three years ago we bought bomb and the variety is the only brand we have in the restaurant.
Or has passion for cooking or forget. The kitchen is completely incompatible with everything. Work when people have homes, work the hours that Toth out or rest ... Without passion, totalmet is impossible.
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Somos Currently kitchen design run by an agricultural firm choice of John Romero Miembro the third generation of the family, with a actividad engaged kitchen design in Production and Commercialization RIVER ISLAND bajo brand of high quality rice. Producimos Certified Seed of rice, with official kitchen design title as coach of seeds, and well obtenemos Diversas from the first generation of rice varieties for our use and for its commercialization. 're Seed is located between the pump of rice, Carnaroli and Bahia. They are Nuestras TIERRAS situadas the Ebro Delta, Where We also offer the opportunity to share in our staying two houses of rural tourism.
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