Barcelona has once again become a meeting point for the food sector and, for yet another year, Cuevas y Cía is taking part in the Barcelona Food Fair, consolidating its presence and strengthening its business relationships. Over the course of several days, Rocío Cid, the company’s manager, and Paula Reverter, from the sales department, took…
On 26, 27 and 28 January, part of the Cuevas y Cía team attended the 24th edition of the Madrid Fusión gastronomic fair. From the stand of the Xunta de Galicia and the Axencia Galega de Calidade Alimentaria (Agacal), Cuevas y Cía had the opportunity to showcase its wide range of marron glacé products, as…
Words…We write or say many of them out of habit.Almost without thinking.What if we started believing in words again?What if we managed to make ‘giving our word’ mean a real commitment once more?Discover the whole story in this Christmas greeting.Happy Holidays!View image See greeting
At the beginning of the week, we welcomed Venancio Salcines, economist, professor and president of CESUGA, along with part of his team, to the Cuevas y Cía factory. The purpose of the visit was to see first-hand where the magic of Cuevas’ delicate marron glacé comes from and to explore possible avenues for collaboration in…
This week, Cuevas y Cía welcomed more than twenty students and teachers from CIFP A Xunqueira (Pontevedra) and IES Antón Losada Diéguez (A Estrada), who are researching new applications for chestnut shells. The visit was guided by Rocío Cid, manager of Cuevas y Cía, who shared with the group our commitment to making full use…
Innovation also means crossing borders and sharing knowledge, which is why Rocío Cid Díaz, manager of Cuevas y Cía, took part in a Net4Food conference held yesterday in Bragança, Portugal. Specifically, she took part in a round table that brought together companies and clusters from Spain and Portugal to reflect on the present and future…
For the first time, Cuevas y Cía participated in San Sebastián Gastronomika, one of the most prestigious culinary conferences in the world. Rocío Cid, the company’s manager, represented the brand at the AGACAL (Axencia Galega de Calidade Alimentaria) stand, where she had the opportunity to showcase the Cuevas Chef range to chefs, experts and professionals…
Minimalism is fine, clean lines, less is more…Well, it had its moment.But not at Christmas. We like Christmas to be excessive, we like it to be full, splendid, overflowing. We like the look on children’s faces as they try to take in the whole parade, the huge smiles, the tables laden with sweets, the large…
Our exquisite marron glacé confit with chocolate coating has been finalist for Excellent Product in the XI Galicia Food Awards. A recognition that fills us with satisfaction for all the work, effort and innovation that surrounds our forest soul.The event was organised by the Food Cluster of Galicia, which highlights products that stand out for…
Yesterday morning, at the Universidad Laboral de A Coruña, the awards ceremony of the Innovatech FP 2025 programme took place. The delivery of this recognition, promoted by the Xunta de Galicia, promotes collaboration between companies and Vocational Training through challenges focused on innovation proposed by the companies participating in the programme, as is the case…
