The president of the Royal Academy, Rafael Ansón, accompanied by several members of the Board of Directors, and various specialists in the Spanish gastronomic sector, They attended a meeting organized by the family Medina Cuadros where Amelia Medina Cuadros, General Manager of Molino de Casilda, explained the fundamental characteristics of this EVOO, which owes its name to Casilda González, the matriarch of the family.
The academics, passionate about gastronomy, had the opportunity to taste in a pleasant and enjoyable way the nuances of aroma and flavor of the different varieties of extra virgin olive oil from the denomination “Casilda Mill”:
Family Reserve
It is a unique coupage Extra Virgin Olive Oil of limited production, of the local varieties: Cerezuela de Villacarrillo, Royal and Matihuela. The “Molino de Casilda” brand registered this last variety, and it can only be found in its oils.
Early harvest Picual olive oil
It is an Extra Virgin Olive Oil made from Picual olives harvested and milled in the month of October.
Manuel Medina González, Amelia Cuadros Espinosa, Antonio Medina Cuadros and Amelia Medina Cuadros represented the family Medina Cuadros in this act, accompanied by Raúl Rodríguez, Director of Institutional Relations of the Firm.
Among the guests were Rafael Ansón, President of the Royal Academy of Gastronomy, Ymelda Moreno, President of the Brotherhood of Good Food and member of the Board of Directors of the RAG, Jaime Lamo de Espinosa, Full Academician and President of ANCI (National Association of Independent Builders), Elena Rodriguez, Director of the Royal Academy of Gastronomy, Miguel Garrido, current Secretary General of CEIM, was president of the Madrid Academy of Gastronomy, José Mª Sanz Magallón. He also served as president of the Madrid Academy of Gastronomy, Juan Manuel Bellver, journalist and Director of Lavinia Spain and Fernando Riquelme, career diplomat and author of several gastronomic books, including “Delicatessen” published in 2018.
The Royal Academy of Gastronomy It is a Public Law Corporation whose main objective is to disseminate and protect Spanish gastronomic culture.
The RAG It has adapted to the needs of today's gastronomy, directing its actions to claim it as one of the pillars of our culture and identity. For this reason, it has achieved that the Gastronomy be considered Intangible Cultural Asset in the National Plan for the Safeguarding of Intangible Cultural Heritage of the Ministry of Education and Culture.
The Royal Academy of Gastronomy works in ddefend the research, dissemination, promotion, and protection of the different types of cuisine and gastronomic activities of Spain, in collaboration with its Association of Friends and the Autonomous Academies of Gastronomy and regional administrations. incorporate to the education system, knowledge of nutrition and taste education, together with the Ministry of Education, Culture and Sport. In addition, bet for specific training in gastronomy and health through the Royal Academy of Gastronomy Chair at the Alfonso X el Sabio University and its collaboration with the Complutense University of Madrid, collaborates To improve the population's nutrition, prevent obesity and promote the adoption of a healthy and balanced diet, together with the Spanish Nutrition Foundation and the Ministry of Health, Social Services and Equality, ccontributes to the dissemination of Gastronomic Tourism in collaboration with the Spanish Institute of Tourism (Turespaña) and the World Tourism Organization, supports the promotion of Spanish agri-food and fishery products with the Ministry of Agriculture, Fisheries, Food and Environment, spreads the gastronomic-cultural heritage of our country outside our borders in collaboration with the Cervantes Institute and cooperates actively involved in the charitable work of the Food Bank and the Messengers of Peace Association.
In short, it promotes a gastronomy healthy, supportive, sustainable and satisfying.
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