Within the framework of the activities of Almería 2019 Spanish Capital of Gastronomy, Cosentino has organized, from November 5 to 7, workshops and talks that offer information and advice on how we should feed ourselves. The objective of consumers is to get healthy, safe, nutritious food … but for this we must think globally and…
For the third consecutive year the Caravan of Health will travel over the next six months the Spanish geography to show families the benefits of a healthy diet and some tips to achieve a safer diet. The ‘nutribus’ is composed of an educational area and a playful one in which workshops are held that seek…
The fridge An essential appliance in our kitchens today that ensures the food we store is kept in a good condition. Since the beginning of history, humans have searched for ways to preserve food. So, what’s the history of the fridge? At the beginning of the twentieth century (specifically in 1914), Florence Parpart invented the modern…
One of the important and common issues among Spanish families is the conservation of the Christmas leftovers. It is very important to follow de right steps to prevent food contamination and cause some sort of food poisoning.Maite Pelayo, microbiologist and specialised representative of Silestone Institute, does not recommend reusing or freezing the leftovers home preparations.…
Before handling food, we should wash our hands and use clean utensils, not allowing food to come into contact with any surface not previously sanitized. Change the utensils for every type of aliment or for the previously cooked and not cooked, this way we avoid the cross contamination. The cold consumed dinners, must be putted…
Silestone Institute presented the book “90 cm Above Floor Level. Restaurant Architecture: High Performance Sustainable Facilites” at Madrid Fusión (link video presentation) Three great chefs participated at Madrid Fusion in the presentation of the book “90 cm Above Floor Level”, whose authors are the dietitian and nutritionist Yolanda Sala Vidal and the architect and ecodesigner Jordi Montañés Biñana. The book was…
The Silestone Institute and The World’s 50 Best Restaurants have delivered the book “90 cm Above Floor Level”, whose authors are the dietitian and nutritionist Yolanda Sala Vidal and the architect and ecodesigner Jordi Montañés Biñana, to over of the 500 representatives of the international gastronomic scene that attended the gala where it was announced the list of the 50…
Presenters: Yolanda Sala Vidal. Dietitian and nutritionist. Jordi Montañés Biñana. Architect and ecodesigner. Santiago Alfonso. Silestone Institute’s General Secretary. The importance of planning considering the professional standards makes “90 cm Above Floor Level” a must have publication for any architectural project focused on high performance installations. The sustainability of the whole structure is only possible…
The book “90 cm above floor level. Restaurant architecture: high performance sustainable facilities” has been recently awarded by the Gourmand Award for the Best Professional Book category in Spain and, therefore, has been selected as a finalist for the International Gourmand Awards for Best World Professional Book. The gala dinner will be taken place in…
Five of the chefs leaders who have collaborated in the book “90 cm Above Floor Level” edited by Silestone Institute, such as Joan Roca, Carme Ruscalleda, Carles Abellan or Javier and Sergi Torres, will give master classes on Silestone countertop surfaces at the Alimentaria Fair that begins today in Barcelona. This year, Silestone countertops surfaces…