Elena Bravo, the third generation behind the counter of one of Madrid's favorite foodie shops, Mantequerías Bravo, gives us the keys to achieving a luxurious, homemade menu, without going into the kitchen. Open the can.

Of course, the Roscón de Reyes can rest easy: not even this delight thate Panettone is will be able to take its place to say goodbye to Christmas with the arrival of the Three Wise Men from the East.

To compensate for the budget adjustments between our stoves, there are tricks that can fill your kitchen with "profumo dell bosco italiano": an olive oil with truffle (not flavored, be careful!); a tartufata sauce to give your pasta, stew or mayonnaise an exceptional flavor of your favorite mushroom; a cream of pecorino with truffle added to a cheese soufflé or honey with truffle (but those in which you can see the bit of truffle in the honey) on some tempura or grilled vegetables, on soft cheese or on pineapple roast that serves as an accompaniment to a roast, for example.

We have had to wait a year, but it has been worth it. From the last edition of the Salón Gourmets de Madrid we take with us the best of memories: the award for the Best Specialized Shop in Spain.

Arbequina Extra Virgin Olive Oil in oak smoke with its smoky aroma is ideal for raw use of all kinds of meat and fish or to give the last touches to that pizza that we have just brought home as Rosa Vañó recommended.