This is Conceicão Marques’ version of a common cheese made on both sides of the ancient border between Spain and Portugal: Torta del Casar, Torta de la Serena, Torta da Serra are a few of the names given to this variety of cheese. All of them are characterized by their incredible creaminess and substantial flavor, made with ewe’s milk and curdled with cardoon flowers. The type in question here is offered in small quantities that facilitate consumption without affecting the characteristics or quality, though the 250 gram piece is preferable.
Intense flavor of ewe milk, very concentrated, fatty, filling the palate with nobility and natural purity, with a light acidity and a minimum amount of bitterness that gives it character. Substantial but very balanced. When fully ripened the consistency is fluid – liquid delicacy hidden within its distinguished density.
This is an extremely limited product of exceptional quality that is sold only in the Setúbal market on Wednesdays and directly to a handful of select restaurants.

White beans cultivated in Liguria, Imperia, and more specifically in Pigna, by this artisan producer who has won himself a solid reputation in all of Italy, where he markets his product. The beans are characterized by their distinct shape and color: round, ovoid, with a white marble-like, lustrous tone. The first virtue of these beans is the texture, it is almost as if it was lacking the skin altogether. Its second quality is consistency: smooth and creamy. And the final winning characteristic is the flavor: delicate, full-flavored and buttery. What’s more, they don’t require long to cook.
They are sold in different sized packages: 250 g, 500 g, 1 kg and 5 kg.
The label includes preparation directions.

The Armuña area outside Salamanca is the only place in Spain that carries a “Denominación Especifica” (Special Appellation) for its lentils, signaling a distinction in quality and peculiarity. Among the companies here, Montes (number one in legume quality for the Castille region and probably the entirety of Spain) produces around 80,000 kilos of lentils yearly. The quality they express is undeniably select.
Raw, they demonstrate a slightly toasted green color–beautiful. After cooking, they take on a darker, more brownish green tone. Among their qualities it should be noted that their skins do not fall apart or come undone, even if they are slightly overcooked. They make for a fine broth, clear, thick and full of flavor. They are refined in the mouth and the texture is uniform and meaty, with an imperceptible skin. Another curious point: one kilo of raw lentils will produce between 2.6 and 2.7 kilos of their cooked counterparts, a difference of almost 350 grams over other lentils.

Eusebio Montes has created one of the most charismatic legume companies in Spain thanks to his Armuña lentils, his chickpeas (Fuentesaúco, Pedrosillano and Lechoso) and his white beans, both the cannellini and grilled variety. It is important to note that he uses two names in his business, his surname, Montes, for the lentils and ‘La Buena Olla’ for the chickpeas and beans.
The grilled white beans are primarily produced at Ribera del Tormes, more precisely in Francos, a small town 10 km outside Salamanca where they harvest around 40,000 kilos per year of an unprecedented quality for this variety thanks to the local soil. Legumbres Montes sold 14,000 kilos in 2001. With an ivory white tone when raw, they take on a beige, light brown color after cooking. They are fairly small, but ideal for those who love the texture of these beans without the skins, here almost imperceptible. They have a remarkably creamy texture, melting like butter in the mouth. The flavor combines delicacy with substance, possessing a singular flavor that is very balanced. In short, some of the finest beans in Spain.