In Spain we usually use it as a crunchy wafer to prepare an appetizer and surprise our guests. But really it is the lightness of the Carasatu that invites you to explore an infinite number of combinations. Haute cuisine chefs have used it to repair sandwiches, as an accompaniment to the popular Russian salad, and there are those who venture to replace the lasagna pasta with these very thin sheets of bread.

The arrival of the new vintages of Tempos Vega Sicilia marks the announcement of spring every year. Just a few weeks before it begins, at Mantequerías Bravo we received the news from our most recognized winery abroad.

The effort it takes for us to be able to respond to all our demand is always compensated by seeing the store full of life and bustling, and it amuses us to see how each person chooses a product or thinks about their dishes for their most special gatherings.

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.