The Anguiano Bean is a hallmark, not only of the town of Anguiano, but of all of La Rioja.
It is a different grain from the rest of the caparrones of La Rioja, smaller in size and with less robust skin, which is appreciated when cooking and consuming it.
The climate and the gravelly soils, typical of this mountain area, give these unique characteristics.
It allows a very comfortable cooking, it is cooked before and the grain does not break even if it is over cooked.
It is very adaptable, since being so fine it matches with various combinations.The sensation it produces in the mouth is very pleasant, smooth and buttery. These characteristics give it great variability when it comes to playing with creativity on the dishes.
The walnut, the fruit of the Juglans Regia L. tree, has been cultivated in the upper basins of the Najerilla and Oja rivers in the Autonomous Community of La Rioja, since immemorial years.
Ancient specimens with great ecological value, located on boundaries, banks and cool mountain areas, currently coexist with regular and modern plantations.
The entire production process of the walnut is carried out in an artisanal way; collection, cleaning, drying, packaging and labeling.