It has been developed through a process inspired by the ancient Egyptians' quest to discover the reason for the natural property of migratory web-footed birds to store reserves in the liver.
Mas Parés recovers this ancient tradition following the same technique, based on figs and corn.
The foie gras, macerated with a new fig distillate and combined with layers of fig jam, is presented in the shape of a pyramid.
(2002 Innoval Award at Alimentaria Barcelona).
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