ARQUEOGASTRONOMIA
Country: España
Hall 5, Stand 5E20-Dip. Cádiz-16
Products 17
Activities 0
Archeology is a company created in 2020 whose purpose is archaeological research and the scientific reconstruction and food production of the Ancient and Medieval Mediterranean. Collaborate and work with research centers, universities and cultural foundations.
Our team has extensive experience in the field of archaeological and agri-food research, as well as in the design, development and marketing of agri-food and tourism products based on the following axes of cultural, natural and gastronomic heritage:
VIRTUAL PRESS ROOM: https://arqueogastronomia.com/prensa/
Address
C/ Manuel Rancés, 11 – 2º Pl. Dcha., Cádiz, 11004 , Cádiz, ANDALUCÍA, España
Website
Products
17 products
CAETARIA
White wine, naturally fermented and biologically aged in dolium with Palomino and Perruno grapes
Subsector: YOUNG WHITE WINE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
CASEUS COLUMELA
PAYOYA GOAT CHEESE FROM THE SIERRA DE CÁDIZ FERMENTED AND INJECTED WITH SANGUIS, ROSE WINE
Subsector: HARD PASTE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
COLUMELA
Organic white wine from static biological aging of the mantúo and perruno variety
Subsector: YOUNG WHITE WINE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
ENTASIS
Biologically aged wine from hundred-year-old vines, fermented in dolium with a defrutum solera.
Subsector: OTHER FORTIFIED WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
FAVONIO
Fermented in ceramic dolia with defrutum soles.
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
FAVONIO
Organic wine of biological aging from vidueño fermented in ceramic dolium with defrutum solera.
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
FAVONIO
Organic wine of biological aging from vidueño fermented in ceramic dolium with defrutum solera.
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
Flor de Garum
Liquid salting. Flor de Garum. Old sauce.
Subsector: SALTED FISH
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
LIBVM
PAYOYA GOAT CHEESE FROM THE SIERRA DE CÁDIZ FERMENTED AND INJECTED WITH MULSUM HONEY WINE
Subsector: HARD PASTE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
LIXIVO
Biologically aged wine fermented in ceramic pots made with traditional vidueño grapes
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
LIXIVO
Biologically aged wine fermented in ceramic pots made with traditional vidueño grapes
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
LIXIVO
Biologically aged wine fermented in ceramic pots made with traditional vidueño grapes
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
MANTÚO
Organic white wine from static biological aging of the mantúp variety
Subsector: YOUNG WHITE WINE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
OXYGARUM
vinegar with garum
Subsector: OTHER SAUCES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
PALADIO
Wine of oxidative aging of palomino and muscatel fermented in ceramic dolium.
Subsector: OTHER WHITE WINES
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
PERRUNO
Organic white wine from static biological aging of the perruno variety
Subsector: YOUNG WHITE WINE
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16
Red Tuna Flor de Garum
FLOR DE GARUM RED TUNA ANCIENT ROME SAUCE 100ML
Subsector: SALTED FISH
ARQUEOGASTRONOMIA
Hall 5
Stand 5E20-Dip. Cádiz-16