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Recipe Suggestions
Beef Sirloin with a confit of piquillo peppers is a typical dish of northern Spain. The piquillo peppers are mainly traditionally grown in Lodosa; a small village in the north of Spain.
Pollo al Chilindrón is a wonderful stew from the Aragón region of northeast Spain, which is loaded with chicken, peppers, tomatoes, onions and Spanish ham. Normally this recipe is accompanied by rice or bread.
This recipe with scallops is perfect to combine with the fruity and crispy Marqués de Montañana Viura. The Catalan sauce is often served with vegetables and seafood.
Photography by Pablo de Loy
Photography by Thomas Schauer
Photography by Pablo de Loy
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