The Concept
The thousand-year-old olive oil tradition and the Mediterranean garden is a magnificent beginning for creaing dishes that are health and full of flavour. From the heart of the Cordoba mountain range, Rafael del Rosal has been developing for years a new concept of healthy snack, using state-of-the-art culinary techniques and the best ingredients in the world.
Quality
To guarantee maximum quality, small batches of San Nicasio Potato Chips, destined for the gourmet market, are always made with the master touch of Rafael del Rosal.
The pink San Nicasio bag is a hallmark of delicatessens, hotels, top restaurants and fashionable establishments.
Gold Award Monde Selection
Eleven consecutive gold medals
Slow cooked as added value
Although the extra virgin olive oil has proved to be the cooking oil fat that best resists oxidation and degradation associated with high temperatures, the slow frying method at a low temperature used to prevent the formation of undesirable substances provides the best guarantee of integrity and quality while ensuring a uniform flavour and texture to San Nicasio potato chips.
As Rafael del Rosal explains, “our understanding of gastronomy fits perfectly the philosophy of the slow food movement that defends slow cooking as opposed to ‘fast food’ and radically rejects the fast pace lifestyle of today’s society that separates us from the good and pleasurable things in life”.
Using state-of-the-art technology and a controlled atmosphere, the special packaging of San Nicasio potato chips preserves the product to the maximum, which is up to six months from manufacture.
For more information on the Slow Food movement visit www.slowfood.com
