From the forest to the table since 1960.

The story began in 1960 among the pine forests of Soria,
where wild mushrooms, truffles and chestnuts shaped the
first range.

Today, forest ingredients share the catalogue with
artichokes, piquillo peppers, asparagus, frozen fruits and
purées – a colourful collection from forest, field and orchard.

Born among the pine forests of Soria

The story began in 1960 in Navaleno, surrounded by a landscape
rich in wild mushrooms, truffles and chestnuts. These forest
ingredients became the foundation of a range that has continued
to grow for more than sixty years.

From black truffles to artichoke flowers

Black truffles have been cultivated in Soria since 1971. Today,
more than 600 hectares of truffle oaks surround the facilities,
where ripe Tuber melanosporum is collected during the season
and selected according to aroma, maturity, colour and size.

The wider assortment follows the same path through nature:
boletus, wild and cultivated mushrooms, chestnuts, asparagus,
piquillo peppers, artichokes, berries and tropical fruits.

Some ingredients remain close to their original form, while
others offer a delicious surprise. Slowly confited artichokes
open into flowers on the plate, chestnuts move easily between
sweet and savoury dishes, and fruit purées bring colour,
freshness and acidity to sauces, desserts and drinks.

A catalogue full of possibilities

Fresh, frozen, dried and preserved products make it possible
to explore the seasons throughout the year. A fragrant boletus,
a ripe black truffle, a colourful fruit purée or an elegant
artichoke flower can each inspire a completely different dish.