NEWS

Llevamos nuestra trufa hasta Salón Gourmets 2024

¡Tenemos chica nueva en el equipo!
Bienvenida Laura.
Será un apoyo fundamental a Roberto en la selección de trufa fresca y en la producción.

¿Has probado ya nuestra sal con Trufa Negra?
Sal de manantial cristalizada en escamas con trufa natural de la variedad Tuber melanosporum de suave sabor y olor a trufa.
Se trata de un sazonador perfecto para realzar cremas, pasta, huevos, parrilladas de verduras, carnes, pescados, salsas... ¡sin aromas añadidos! 


Disponible en nuestra tienda online: www.esporagourmet.com/tienda

¿No sabes que regalar a tus invitados/as?
Esta pareja lo tuvo claro desde el principio, querían un producto gourmet, de calidad, un detalle con el que sorprender a sus más allegados/as.
Seleccionaron la miel de acacia con trufa negra y nuestro AOVE aromatizado a la trufa
Gracias amigos/as por contar con Espora!!

El pasado día 5 estuvimos en la fiesta privada del Diseñador de Moda Maison Mesa. Tras su desfile en el realizado en el Circo Price y protagonizado por la gran Mariola Fuentes, los asistentes pudieron degustar los productos de Espora Gourmet: Trufa fresca, Perlas de trufa, Miel de acacia con trufa, entre otros.

 

CENTRO SORIANO DE ZARAGOZA

Este viernes realizamos la primera cara de trufa fresca y productos de espora gourmet en el Centro Soriano. Hablamos sobre este apreciado hongo, su conservación y utilización. También asesoramos acerca de las diferencias entre las principales trufas.
¡Gracias por esta grata acogida en mi segunda ciudad!

Revista Actualidad Económica
¡Todo esfuerzo tiene su recompensa! Premio a las 100 mejores ideas del año de actualidad económica (Grupo expansión). Gracias al sistema de atmósfera modificada aplicado a la trufa fresca hemos logrado este importante reconocimiento. La entrega de premios fue celebrada en el Hotel Wellington de Madrid. 
Gracias equipo! Vamos sumando +4

Here at Espora Gourmet we know that everything related with recycling is basic, because the Earth needs that everyone aid to take care of it. This is why we have made our new biodegradable bags, environmentally friendly. 

The new gastronomic pantry.
Ten clues drawn from Salón de Gourmets 2019.
"Innovation, research and development on truffle from the company Espora Gourmet, from Soria"

Once again we are back at the International Fair of Madrid, on April 8th, 9th, 10th and 11th, thanks to Diputación Provincial de Soria. 

This is the most important meeting point for manufacturers, distributors, retailers, exporters, etc. where new products are introduced. You also can enjoy of contests, presentations and cooking shows performed by the best chefs. 
Espora Gourmet's Black truffle didn't leave anybody who visited our stand indifferent, as well as our products, especially our well known Black Truffle Pearls. 

We also received the visit of our Hong Kong distributor and friend, Nelson.
We keep on working to offer the best of the best truffles!

On February 17th, and from the Abejar Black Truffle Fair, we opened from our stand Antena 3 News. We showed truffles and our products, like our Black Truffle Pearls. 

This past weekend we were at the Black Truffle Fair in Abejar (Soria), one of the most important fairs in Spain with the Sarrión Fair. This event grows every year national and internationally, gathering all the food lovers, specially the lovers of this precious mushroom. 
Apart from the different activities, like the biggest truffle contest, the dog truffle hunting or a profesional cooking contest, we have received important visits in our stand. Roberto, representing Espora Gourmet, enjoyed one day hunting truffles with the great chef Pedro Subijana. We also received the visit of the national cooking channel Canal Cocina, both at the fair and at the home of one friend of us, who showed how to cook with our products. The last day we opened at the national news program Noticias de Antena 3, reporting from the Black truffle fair. 

This is a very important event for us, organized by the Abejar Townhall, in collaboration with Diputación Provincial de Soria, that allows to show everybody everything about the Black Truffle and all the products that comes from it. 

Thanks to Diputación Provincial de Soria, we are back in Madrid Fusión, with other food companies from Soria. This event has the biggest flow of cooking professionals and chefs, and at the end, they held the famous auction of the biggest black truffle from Soria. 
As a novelty, this year we have introduced our new recipe for Tartufata Cream for Hotels, restaurants and caterings. We have added a 10% of Boletus Edulis, which enhances the flavour. RNE has interviewed us, and our company was also selected to be present in a lunch held at the VIP lounge. 
And following the tradition of the previous years, our friend and customer Andrea Tumbarello, from Don Giovani Restaurant in Madrid, has bought the truffle at the auction of the Black Truffle from Soria, paying 9,100€, and doubling the price held last year. 

EL CONFIDENCIAL

Today we are in the cover of "El Confidencial" https://www.gentleman.elconfidencial.com/gourmet/2018-12-03/trufa-negra-fresca-gourmets_1676334/

A gourmet gift that you can get in our web.

RACE AGAINST CANCER IN SORIA

 
This morning was the VI edition of this race, an important date that gathers more than 9.000 people in a 4 km walk, to fight cancer. There is a growing awareness about this illness, and we are more and more people joining together to this cause.

From 2018 on, Espora wants to do its bit in this event, and through this collaboration we want to promote oncological research, early diagnosis and to support all those people suffering from this illness.

 We would like to thank the Asociación Contra el Cáncer from Soria (Soria Cancer Association) for the great job done in our land!

 

The VI International Congress on Mycology Soria Gastronómica was held on October 22nd and 23rd in the Centro Cultural Palacio de la Audiencia. This year, the event claims for sustainability as a source of inspiration and touristic innovation.
Espora Gourmet has been part of the collaborating companies of the event, which attract several professionals of the world of cooking.
This event tries to promote Soria as one of the richest territories of mycological production through joint activities as workshops, cooking shows...
 

On October, 9th and 10th we were attending San Sebastián Gastronomika, with Diputación de Soria. It was the XX edition of the fair, and there was highlighted the work of JM Arzak and the gastronomic revolution of the last years.
We were accompanied by other companies from Soria, and we consolidated our commercial relations in the Basque Country, also streghtened by the work of our distributor there.
Our Black Truffle Pearls were part of the Opening Dinner of the fair, offered by Grumer Catering, in a dish with pork belly cooked at low temperature. A mix 100% of products from Soria to delight the palates of all the attendants.

On our stand, the sweet and natural butters succeded on the opening day, being praised by a lot of visitors, as well as the fresh seasonal truffle (Uncinatum, or Autumn truffle), or our famous Black Truffle Pearls, unique in the world.
Thanks San Sebastian for this great reception!

OPENING SPEECH OF THE FESTIVITIES


Final del pregón de las Fiestas de la Blanca
This year we were honored to open the summer festival of Cabrejas del Pinar (Soria). It was a night full of emotions and memories. I would like to thank Cabrejas Council for giving me the oportunity to express what does it mean for me all the people from my hometown, and also for listening to me so closely for 15 minutes! I would also like to thank all those friends and family who help me every day with this project of promoting the truffle of our land, and don't letting the small but big villages of Soria being forgotten. LONG LIVE CABREJAS!

FOES AWARDS

The FOES Awards 2018 were held yesterday in the Aula Magna Tirso de Molina in Soria. It was an unforgettable night where, with the music of the Golden Apple Quartet, we proudly felt the aknowledge of these two years since Espora Gourmet was founded, the promotion of the Soria Black Truffle in the kitchens of all around the world, the innovation developing products made from truffle... In short, of all the work of our team. 


Thanks to AJE (Young Entrepreneurs Association) and FOES (Soria Company Organisations Federation) for giving us with the Young Entrepreneur award 2018.


Congratulations to all the awardees by FOES!!!

 
-       Felipe Parra Vinuesa: Sorian Businessman Award 2018 and Gold Cecale Award 2018
-       Exide Technologies: Sorian Company Award 2018
-       Miguel Ángel Ruiz Hernández: Sorian Businessman Abroad Award 2018
-       Embutidos la Hoguera: Sorian Innovative Company Award 2018
-       Honorary mention 2018 to Carrascosa Pharmacy.
 
Watch the whole gala:
https://www.youtube.com/watch?v=vgKAh3rUPoo
 
Media:
https://www.20minutos.es/noticia/3348633/0/se-celebra-este-jueves-soria-xxv-gala-entrega-premios-empresariales-foes/
https://elmirondesoria.es/soria/capital/foes-entrega-los-premios-empresariales-2017
http://www.desdesoria.es/2018/05/23/el-aula-magna-acoge-manana-la-xxv-gala-entrega-de-los-premios-empresariales-foes-2017/
http://cadenaser.com/emisora/2018/05/23/ser_soria/1527077312_638995.html
http://www.desdesoria.es/2018/05/24/premios-foes-2017/
http://www.desdesoria.es/2018/05/24/premios-foes-2017/3u0a7510/
http://www.desdesoria.es/2018/05/24/foes-premia-a-los-empresarios-sorianos-y-sigue-con-las-mismas-reivindicaciones-que-hace-diez-anos/
https://elmirondesoria.es/fotos/25-gala-de-los-premios-empresariales-foes-fotos#1
http://www.desdesoria.es/2018/05/23/el-aula-magna-acoge-manana-la-xxv-gala-entrega-de-los-premios-empresariales-foes-2017/
http://www.desdesoria.es/2018/05/24/el-consejero-de-empleo-senala-que-las-empresas-agroalimentarias-son-las-que-estan-bajando-el-paro-soria/
http://sorianoticias.com/noticia/2018-05-25-foes-galeria-48863
http://sorianoticias.com/noticia/2018-05-24-este-jueves-gala-premios-empresariales-foes-2017-48835
 

SALON DE GOURMETS 2018
It is the reference meeting point of delicatessen products in Spain, and a quality reference for the world gastronomy. During these days there were product presentations, contests, cooking shows... amongst other activities. 
The stand of the Diputación de Soria was full of visitors who came attracted by the smell of our truffle. Clients and authorities were very interested in our products, like J. Vicente Herrera, Fernando Romay and notable chefs.
We attended the lecture that our friend and client Andrea Tumbarello, who spoke about his opinion on truffle and the products that are on the market, using our wonderful Black Truffle Pearls and fresh Summer Truffle.
We have met new international dealers with a very positive perspective, fullfiling our aim of bringing the truffle and our products to the best kitchens of all over the world.
We keep on working to offer the best of truffle!

Espora Gourmet Team.

Last week we attended the International Food, Drinks and Food Service Exhibition in Barcelona. We shared our stand with Inma, from Quesería Tierras Altas. This fair is a world reference in the food sector, gathering exhibitors from all over the world, and with different activities, showcookings... We also were at the Speakers Corner of RNE4 Cataluña, talking about fresh truffle, its preservation and the innovation of our method.
All the team at Espora Gourmet will get down to work to organize all the future commercial relationships that started in this important exhibition.
We would like to thank to all the visits we received! We will see you next year at Sial Paris.

COLORALIA MAGAZINE
Tourism, Travelling and Gastronomy
An article about the black truffle, our beloved mushroom, and the delicacies of Espora Gourmet.

This weekend we assisted to the Black Truffle fair in Abejar, where many people could enjoy of different gastronomic activities about the black truffle.
This year's new features are the growing number of exhibitors, and the presence of foreing companies, strenghening the position of this fair.
On saturday took place the "Soria Truffle National Culinary Contest", which was won by Ezequiel Álvarez, chef from "L'italiano Di María", in Luanco (Asturias). He made a beautiful dish with fresh Tuber Melanosporum and our Black Truffle Pearls. Amongst the jury, must be highlighted the presence of Adolfo Muñoz or Andrea Tumbarello.

MÍA magazine has published in their section "Gastro Shopping" an outline of our Acacia Honey with Summer Truffle, describing it as an unexpected and sophisticated symbiosis.

As every year, we attended Madrid Fusión with the Diputación de Soria with different food businesses from Soria. This event gathers a great number of cooking professionals, and ends with the auction of a black truffle from Soria.
Like in previous editions, Andrea Tumbarello was the highest bidder in the black truffle auction, and, along with the managers of Attic Films, they acquired two sets of truffles, of 1,540 kg.
Espora Gourmet's stand shined as one of the most visited by the main chefs of  the culinary world.
 

BLACK TRUFFLE PEARLS

Espora Gourmet, specialist on delicatessen mycology, has created a wide range of products with black truffle, like this pearls that are known as "forest caviar".

Winter issue 2017/2018
A wonderful article about our new chocolate and milk spreads, "products made with selected truffles that deliver a unique experience to our senses, and add a delicious five stars touch to any recipe"

Link: http://www.spend-in.com/revista/87.html

"(...) Espora Gourmet, specialist on Black Truffle, keeps on going on their project of popularizing this condiment.That's why their Black Truffle Pearls are known as Forest Caviar."

Sendasenior Dec. 2017/Jan. 2018

Nutrition: On the section "Gastro-ideas" you will find a reference to the Acacia Honey with Summer truffle of Espora Gourmet.
Nutrición: En la sección de "Gastroideas" podreis encontrar la referencia a la Miel de Acacia y Trufa de Espora Gourmet.

Last Thursday we were in Valladolid, attending the V annual “La Posada El Mundo” Awards. More than 700 guests, the president of Castilla y León, Juan Vicente Herrera, and the Agriculture Minister, Isabel García Tejerina, were there with us, among many other Authorities.
 
The award recognises the hard work, dedication and skill of the company in the field of mycology, a clear commitment for Castilla y León.  
This is what they say about us:
“Leading this company, that will be talked about a lot, we find two visionaries: Blanca López and Roberto Antón”
It was quite a surprise and a great joy to be recognised with this renowned award!
 
We would like to thank all those people who support us every day: Customers, suppliers and friends… this is dedicated to all of you!

"And the truffle became Art..:" Today's report on the magazine "La Posada"! So happy with this great achievement on our first year working.
The Award ceremony will be today in Valladolid.

On 9th October we were attending the fair "San Sebastián Gastronomika", thanks to the Diputación de Soria, with some other companies from Soria, like Malvasía or Marca de Garantía del Torrezno. We enjoyed a great day, presenting our products and our fresh black truffle to a great number of proffesionals, who came to our stand attracted by the smell and flavour of our truffle delicacies. We also introduced our new products, the sweet truffle spreads, with an outstanding acceptance!
Espora's fresh truffle also was present with the one star michelin chef Óscar García -Baluarte restaurant in Soria- who made one of the dishes of the Reception lunch for great artists of cooking like Arzak, Berasategui, Subijana, etc.
The anniversary celebration of Numantia 2017 was present in the fair with the members of the cultural association Tierraquemada, dressed as Numantians. Also, the Chef from Soria Melania Cascante, from the restaurant Los Villares, made a cooking show discovering to the people the celtiberian food. She included our Black Truffle Pearls in one of her delicious dishes, giving an innovative touch to a traditional recipe.
In adittion, our great brand ambassador and truffle expert, Andrea Tumbarello - Don GIovanni Restaurant, in Madrid- was in our stand showing the attendants how to work with truffle to take the best of its properties, and offering to taste a Tapa made with our Black Truffle Pearls, our truffle butter and our White Truffle from the Piedmont, Tuber magnatum.
This has been a wonderful experience we are longing to repeat next year!

From 8th to 11th June, we attended "Tast a La Rambla". We were seduced by the best cookers from Barcelona, who were all together for four days full of scents and flavours.

Espora Gourmet was present with Andrea Tumbarello, representing NH HOTEL COLLECTION, and the tapa "Huevo Millesimé". Egg and our products: Tartufata Cream, Truffle Salt, Black Truffle Pearls and slices of Summer Truffle, tuber aestivum.
Such a blast of the flavour of true truffle!

NEW PRODUCTS


" Espora Gourmet was present in the Salon de Gourmets with their Black Truffle Pearls. It was remarkable the work, the researching process, and the wide experience in the development of this kind of product, characterized for its flavour, delicate and elegant. Its sphererical shape invites to see and perceive the truffle in such a different way"


This is how they talk about us in Gourmet Magazine in its june number, page 52.
 

Gourmets 2017: A fair constantly growing


2.- PRIZE TO INNOVATION + TECHNOLOGY + NATURE
"This prize would be to Espora Gourmet, from Soria, because they know how to care the black truffle from their land, making pearls that contains just the juice of this delicacy. A little bit of butter (from Soria, of course) or over an egg can make our taste buds burst in pleasure. The company has also introduced this product to acacia honey, absolutely delicious, and with IPG, and to its balsamic cream, perfect to give a touch to salads, dressings, meats, cheeses, greens and all the side dishes you can imagine. They also sell fresh truffle under a modified atmosphere that can preserve its properties for longer."

Once again, we have been present in the international Salón de Gourmets, a meeting point for the manufacturers of delicatessen products, distributors and restaurants. It is a quality referent for the European gastronomy world.
We had the chance to exhibit in the stand of the Provincial Council of Soria our wide range of products. The scent of the truffle, the black diamond of cooking, hasn’t gone unnoticed and has been highlighted in this important event.
Apart from exhibitors, the event had numerous activities, workshops, show cooking… to get us closer to different views on cooking.
But the work doesn’t stop here. Now our team has to get down to the work, and develop new ideas and surprises without losing our essence.
We want to thank our clients and distributors for visiting there.
See you next year!

Last Friday we were in Malaga, attending the dinner organised by the Lágrimas y Favores foundation, headed by Antonio Banderas. We could enjoy there the fresh truffle from Soria, and the delicatessen products provided by Espora Gourmet. There we met the best chefs, like Andrea Tumbarello (Don Giovanni), Paco Roncero (Casino de Madrid and some Gastro-Bars), Luis Salinero (El Txoco), Jacob Torreblanca (Totel), Pedro Mario Pérez (El Ermitaño)…
 
It has been a huge pleasure to attend this event, where some of the biggest chefs created an outstanding menu!

The Truffle Fair of Abejar (soria) has become an event of reference not only in Spain, but in other countries that want to know everything about this precious tuber. This year the Fair had a record participation, of truffle gatherers and food businesses.
Espora Gourmet was present in this important Fair. We also participated in the biggest black truffle contest, finishing on 3er place with a 222 g truffle. Our products, free from artificial flavouring, and our truffle preservation system, were highlighted in this important event.
The main meal was held at the Rural House, by the chef Juan Carlos Benito, from Espacio Grumer.
 

We were yesterday in Zaragoza giving a tasting session in Darlalata. Ana, the owner, said about us: "When talking about truffle the first things that comes to our minds is flavour, taste, quality... Espora Gourmet really knows about this, that is why we have choosen them, because in Darlalata we love to offer the best quality".
Four Tapas were tasted, combined with wines D.O. Cariñena:

Marinated Cod with tomato and black truffle pearls
Marinated Salmon on cheese and Black Truffle Balsamic cream
Scrambled eggs with fresh truffle
Burrata with Acacia Honey with Summer Truffle.


After the big success we are organizing a second tasting session in May. Thanks for making happen such a good time. We are longing to be back!
 

Restaurante Don Giovanni de Madrid, referente nacional en el  de la trufa, en el programa aquí nuestra tierra de rtve1, con la trufa de esporagourmet como protagonista!! A la vista está en su chaqueta de Chef.. Atent@ al minuto 22.30 gracias Andrea!

http://www.rtve.es/m/alacarta/videos/aqui-la-tierra/aqui-tierra-06-02-17/3903059/?media=tve
 

Un año más asistimos a Madrid Fusión donde se dan cita chefs de renombre internacional y nuevas promesas procedentes de todos los países, además de aficionados a la buena comida. Estuvimos en en el stand de la Diputación de Soria con la trufa como protagonista.
Asisitimos a la ya tradicional subasta de la trufa de la Diputación de Soria, donde han subastado dos lotes de aproximadamente un kilo.
El primer lote ha sido adquirido por nuestro cliente y amigo Andrea Tumbarello (Restaurante Don Giovanni de Madrid), mientras que el segundo ha sido adjudicado por Susi Díaz del restaurante Costa Blanca, La Finca en Elche.
La subasta ha sido presentada por el chef Martín Berasategui.
 

Empresas sorianas ayer en los premios la Posada a los mejores proyectos de Castilla y León 2016. ¡Enhorabuena a nuestro cliente Oscar, del restaurante Baluarte, por ese merecidísimo premio!

Nuestro balsamico con trufa negra está siendo un producto estrella!!
Ayer salimos en la receta de la revista semana.

"Cucharillas de queso, membrillo con un toque de trufa"
¿Te animas a probarlo?

http://www.rtve.es/alacarta/audios/degustar-espana/1206-degustar-espana-191116-2016-11-18t15-44-08837/3806449/#aHR0cDovL3d3dy5ydHZlLmVzL2FsYWNhcnRhL2ludGVybm8vY29udGVudHRhYmxlLnNodG1sP3BicT0yJm9yZGVyQ3JpdGVyaWE9REVTQyZtb2RsPVRPQyZsb2NhbGU9ZXMmcGFnZVNpemU9MTUmY3R4PTU4MTczJmFkdlNlYXJjaE9wZW49ZmFsc2U=
We were interviewed by Paloma Zuriaga in her radio programme "Degustar España" (Tasting Spain). From minute 14 (on 11/19/2016), we tell you everything about Espora Gourmet!

"CON MUCHO GUSTO"

Nuestra Miel de Acacia con Trufa protagonista de la Revista Mía nº 1570
"La intensidad de la trufa negra se fusiona con una de las mieles más admiradas en la cocina"

"La Posada" magazine talks about Espora Gourmet, our origin and our intense career.
"Espora Gourmet jumps in the international truffle market with innovation as a priority, but always making a product that is 100% natural"

 

El pasado viernes 10 de junio de 2016 tuvo lugar en Valladolid, la Jornada "Soluciones para regular la recolección y comercialización micológica en España" organizada por FETRUSE (Federación Española de Empresarios de Setas y Trufas) de la que espora gourmet forma parte, patrocinada por la Junta de Castilla y León, la Confederación de Asociaciones Forestales de España (COSE) y Cesefor.
En esta jornada han participado representantes del mundo de las setas: propietarios de montes, recolectores, empresarios de la industria de transformación, de la distribución y de la hostelería. También representantes de la administración central, regional y local: forestal, agroalimentaria, sanitaria, fiscal, inspección de trabajo y Seguridad Social y Guardia Civil.
El principal objetivo de esta jornada fue poner de manifiesto los problemas y oportunidades existentes en el sector micológico.
Se trataron los siguientes puntos:
-   Controlar la recolección en zonas productoras:
Los problemas a los que se enfrenta el sector de setas y trufas son diversos: respetar los derechos de los propietarios de montes (aprox. el 67% de los montes en España son de propiedad privada), transparencia en la comercialización, el furtivismo, etc.
 
Todos los sectores (empresarios, recolectores, administración) hacen hincapié en la necesidad de modificar la normativa actual de recolección y comercialización micológica. En estos momentos, la Junta de Castilla y León pretende adaptar la normativa a las necesidades que surgen en el sector, tanto para las setas como para las trufas.
-   Aplicar la legislación vigente para regular la comercialización:
Recolectores, productores y compradores deben adaptarse a las obligaciones tributarias y de la seguridad social con el fin de regular el actual mercado.
Las autoridades fiscales proponen otras vías de legislación en relación al IVA de cara a la próxima campaña. Por ejemplo, como la planteada por la consultora Pricewaterhouse Coopers (PWC), quienes proponen que sean los compradores los que soporten el IVA en lugar de los recolectores. El recolector, en este sentido, tendría que ajustarse al IRPFen función de su situación profesional (desempleo, jubilación, subsidio…) y si supera o no el salario mínimo interprofesional. Una solución para que el comprador justifique dicho gasto fiscal.
En el caso de los propietarios forestales, se podría justificar mediante un contrato (Orden Ministerial ASS/18052014) con el objetivo de facilitar el control de las autorizaciones para la recolección.
En cuanto a la venta por parte del recolector al consumidor final y otros comercios, la Junta plantea incluir una modificación de la normativa. Como empresa comercializadora de productos micológicos frescos consideramos que este punto es de vital importancia, especialmente, por temas sanitarios.
-   Perspectiva europea y de Castilla y León:
La Jornada ha finalizado con una perspectiva europea del sector en la que se ha presentado el Instituto Micológico Europeo como un instrumento para promover la gestión y la valorización del recurso micológico. Esta Agrupación comenzará a funcionar en los próximos meses y agrupará a socios de las principales zonas micológicas de Europa.

Espora Gourmet acude a una de las ferias internacionales de alimentación más prestigiosas. Alimentaria de Barcelona es una de las mayores ferias de alimentos y bebidas. Atrae a los mayores fabricantes y proveedores de la industria. Como una feria que se dirige principalmente a los tomadores de decisiones de diversos sectores de la industria alimentaria. Para los visitantes es una excelente oportunidad para compartir con sus compañeros y hacer nuevos contactos de negocios.