Next we’llto leave you the proposal that we showed in this national final which allowed us to reach this international final:
Pickled olives, Spanish salsify and prawns from Sanlúcar…
Filtered in beef fat and partridge Dentelle.
Equipo Navazos, Bota NO, Manzanilla Pasada bota 83. Bota Punta.
This Manzanilla, which rides between a Pasada and a Amontillado, gives the opportunity not to dominate, but to harmonize, adapting to the dish and providing more saline notes on the whole, thus producing an extension of the dish creating sharper flavours and longevity.