Our partners
Cocinea's official partners
RICE
DACSA is a Valencian family business initially dedicated to the production of corn grits seeds for the brewing industry, it entered the rice sector in 1982 creating the Arroz Dacsa brand. The beginnings of the brand have always opted to defend and promote the Quality Scheme of ‘Arroz de Valencia’, always highlighting the typical gastronomy of the area and bringing consumers closer to a tradition so deeply rooted in Valencia as is the cultivation of rice.
Arroz Dacsa is the main rice producer with Qualty Scheme from Valencia, a quality seal that certifies the origin and provenance of Valencian rice, and the first to obtain the Natural Product seal of L’Albufera, granted by the Department of Infrastructures, Territory and Environment. This is why it’s a fundamental ingredient in our Cooking School Cocinea.
Quality Scheme from Valencia
Arroz Dacsa es el principal productor de arroz con Denominación de Origen Valencia, un sello de calidad que certifica el origen y la procedencia del arroz valenciano, y el primero en obtener el sello de Producto Natural de L’Albufera, que concede la Conselleria de Infraestructuras, Territorio y Medio Ambiente.
El Consejo Regulador de la D.O. Valencia es la entidad pública encargada de certificar ese sello de calidad a las variedades del arroz y su proceso de elaboración y dejar constancia que el arroz ha sido cultivado y recogido por agricultores locales en el entorno del Parque Natural de la Albufera o el Parque Natural de la Marjal de Pego-Oliva y contribuye al cuidado del medio ambiente. El arroz D.O. Valencia es un excelente conductor del sabor debido a su alto nivel de absorción. Es por ello, que lo utilizamos como ingrediente fundamental en nuestra Escuela de Cocina.
Cocinea's official partners
SAFFRON
DESBRÍN is a family business dedicated to the production and marketing of saffron from Villarobledo (Albacete) and belongs to the D.O.P. Saffron from La Mancha that certifies its origin and its highest quality. They practice organic farming and have the seal that certifies it, they only apply worm castings to provide a supply of organic matter and they do not punish the land with fertilizers or pesticides to produce the wonderful La Mancha saffron. They remove the weeds by hand and when they dry out during the month of May-June they use the brushcutter. They do not remove it from the land because they subsequently mix the plant remains with the soil, generating a natural compost for an extra supply of organic matter.
Manual harvesting
It is harvested by hand, flower by flower, and only three pistils are obtained from each one to enter a drying and dehydration process. To obtain one kilogram of dried saffron, 120 thousand flowers are needed, so it is not surprising that it is one of the only condiments on the planet that is sold by the gram. You can’t miss our paellas at the Cocinea Cooking School. It is highly valued and obviously generates wonderful results. It is the magical touch of yellow that colors the rice and gives it an unmistakable flavor. From the earth and the sun to the table, natural and without additives, 100% natural.
Cocinea's official partners
OIL
PICUALIA, is an innovative company recognised by the sector, distinguished in 2016 as the best olive oil mill in Spain. Located in Bailén (Jaén), in Andalusia.
They have more than 50 national and international awards and occupies a prominent position in the ranking of the best olive juices.
'Picual' variety
In our Cooking School we use the picual variety which comes from olives that are extracted directly from the tree in the last days of November. It is a fully ripened olive, black in colour, which means that in these oils we lose the green freshness but gain softer notes from an organoleptic point of view, thus obtaining Extra Virgin Oils that are ideal for cooking with an Extra Virgin of great quality but preserving the traditional flavour. The most predominant tasting notes are ripe banana peel, tomato soup, ripe fruit mush or aromatic plants from the Sierra Morena, which still persist in this fruit.
Cocinea's official partners
WINES
VICENTE GANDÍA, it is a large Valencian winery managed by the fourth generation of the same family. Vintners since 1885 have cultivated both native and international varieties. It is the largest winery in the Valencian Community and its wines boast having obtained more than 500 medals in different wine competitions. In addition, in 2014 it was awarded as the best Spanish winery in the prestigious AWC Vienna international competition. For this reason, we accompany the Paellas from the Cocinea Cooking School with these wines.
OUR WINES SELECTION
EL MIRACLE BLANCO
Vintage 2019, variety Macabeo, Moscatel, Malvasia and Merseguera. With aromas of white flowers and tropical notes, in the mouth it is fresh, friendly and with an elegant acidity.
EL MIRACLE tinto by Mariscal
Destacan sus 90 puntos Parker en la 2013 o su inclusión en la lista “Best Buy” de Wine Enthusiast con una etiqueta diseñada por Javier Mariscal.
Crianza, añada 2018, 100% Tintorera. Crianza de 8 meses en barrica de roble francés de segundo uso y realizado a mano para conseguir madurez fenólica y equilibrio frutal.
EL MIRACLE ROSADO
Añada 2019, variedad 100% Bobal. Con aroma a fresa ácida con notas a frutas del bosque y una presencia en boca elegante, fresca y de larga persistencia.
Cocinea's official partners
BURNERS
FLAMES is dedicated to the creation of industrial and domestic gas paella burners as well as their accessories. His passion for gastronomic culture provides him with great knowledge about the different sectors to which he adapts his products. In our Cooking School we use professional paella pans for indoor use from the TT Series, which are intended for use in hospitality. They are ideal for use in making paellas and have the Optim System, pilot burner and safety valve. They are authorized for indoor use, they are more robust, they have a larger gas chamber and the most important thing is that they have a safety valve with a built-in thermocouple that makes them the safest on the market.
Cocinea's official partners
VERMOUTH
Since its foundation in 1884, Bodegas Yzaguirre has produced its products following traditional methods and exclusive formulas that are the secret of its aroma and flavor, while at the same time they have innovated and updated those processes that tell us about the high quality of their products. products. At Cocinea, we have made a selection of vermouths for the morning aperitif or for the afternoon, such as the Yzaguirre Clásico or the Yzaguirre Rosado Premium; the latter made following its own formula. Also the Sweet Liqueur Wine for after our meals. All of them obtained from the most select grape varieties and secret mixtures of herbs and spices. Each palate will know how to find its best tastes: the sweetness of cinnamon or vanilla, the more bitter flavors of Cretan dittany or cinchona, the aromas of cardamom, gentian or coriander or the fiery flavor of nutmeg.
Cocinea's official partners
KITCHENWARE
Zwilling begins in 1731 and is today one of the oldest brands in Europe in cutlery and kitchenware. All of its products are designed specifically for their function and are always accompanied by a top-quality design that guarantees perfect execution. Its objective is aimed at achieving the best quality, durability, ease of use, safety and hygiene. The Zwilling group also includes leading brands in the world of cooking such as Staub, Miyabi, Ballarini and Demeyere. Sustainability is also part of Zwilling’s DNA: maintaining resources and their viability, minimizing the impact on the environment and supporting the communities where its factories are located are values that define the design and production of its products and its commitment to global level. At Zwilling JA Henckels they work to meet the needs of today without compromising the needs of future generations.
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