The Riera family opened a little tavern named Espinaler back in 1896. Today everyone can enjoy a vermouth and savour excellent cockles standing next to wine barrels with views of the Mediterranean sea in Vilassar de Mar (a few km from Barcelona). Apart from its traditional sauce the Espinalers have also very good potato chips.
Selected potatoes from Soria are peeled, cut thin flat and baked with a generous amount of olive oil (34% of final product). Plus a tiny pinch of salt (0.2%). Nothing else is needed to result in an excellent combination: natural yellow colour chips with a great juicy potato flavour and an intense mouth feeling with many little crunches of each curled and bent potato chip.
Features:
| |
The biggest potato crisps is
|
6.4 cm long
|
and has a thickness of
|
0.98 mm
|
Crunchiness:
|
91 dB
|
Other features:
|
Thin, brittle chips with many bent-overs and curls.
|
Origin:
| |
Country, region
|
Spain, Catalonia
|
We got them from
|
a Crisps&Critics follower sent them from l'Espinaler tavern in Vilassar de Mar.
|
Price / gram
|
2.30 € / 150 g
|
On-line
| www.espinaler.com |
 |
| Inside a bag of Espinaler |
No comments:
Post a Comment