We asked María Angeles to provide La Tienda’s saffron, because within gourmet circles her family has an impeccable reputation. Their saffron is certified as D.O.P. La Mancha, guaranteeing quality in an industry rife with counterfeit products.&nbsp; We visited her in their modest farmhouse on the plains of La Mancha.&nbsp; There her husband, Juan Antonio, explained how they carefully maintain the highest standards of this precious spice – as a matter of personal pride.&nbsp; Along with their children, David and Paloma, the family continues the tradition of planting, hand harvesting and toasting saffron with an inimitable artistry that comes from generations of experience.&nbsp; They only produce a few kilos of saffron per year.&nbsp; Our partnership with them has helped resurrect the saffron tradition within their village of Minaya, where they have recruited neighbors to help harvest this labor intensive crop.<a href="https://www.tienda.com/food/saffron">See our artisan saffron ►</a>

María Angeles and Juan Antonio - Saffron Farmers

Our friend Pepe Ruíz provides our Calasparra paella rice, and we always enjoy visiting the tiny town of Calasparra to visit with him.&nbsp; The rice grown in fresh water, high in the mountains along the Mundo and Segura rivers.&nbsp; Why grow rice in the mountains?&nbsp; One story is that centuries ago malaria affected the low lands near Valencia, and as an accident of history, they blamed the disease on the location of the rice fields. When they moved the rice crop to the mountains of Calasparra, the mosquitoes were left behind.&nbsp; In the new climate the grains of rice took longer to mature, and so are able to absorb an amazing amount of rich broth – the secret of good paella!&nbsp; Calasparra rice is the only DOP protected rice growing region in Spain, and it is still artisan grown with no insecticides or herbicides.<a href="/food/rice-and-pasta">See our artisan paella rice ►</a>

Pepe Ruíz - Rice Farmer

We first got to know Fermín Rodríguez when he invited us to tour his family olive groves in Priego de Córdoba.  He told us of how, as a child, he would hide in the hollows of the ancient olive trees at the foot of the rolling Vizcántar Hills. Clearly, this is his life and his passion. As a professional taster, and producer of Señorío de Vizcántar Extra Virgin Olive Oil, he introduced us to the complex world of true extra virgin olive oil. A few years ago he married a delightful Berber woman named Aixa and we enjoy visiting their little girl Sofía during our visits. Maybe she will join the olive oil business with her father some day!

	<a href="/food/olive_oil.html">See our artisan extra virgin olive oils ►</a>

Fermín Rodríguez - Olive Oil Taster

Not far from Madrid is Sigüenza, a hill-town topped with a fairytale castle. &nbsp;In this ancient village, Jesus Blasco works with his brother and son to cut and stitch bota wineskins by hand, as they have been made for thousands of years. &nbsp;His small workshop is not much different than that of his father and grandfather, both of whom practiced this ancient trade.Jesús greeted us at his door and proudly showed us the painstaking process of cutting a goat hide, stitching it together, then sealing it with pine pitch to make it waterproof. &nbsp;Jesús and his son are proud of their skills, and are innovating to help preserve this craft for generations to come.<a href="/table/wine-service">Shop Bota Wineskins&nbsp;&nbsp;►</a>

Jesús Blasco - Bota Wineskin Maker

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La Tienda's Jonathan Harris discusses the qualities of paella rice from Calasparra Spain

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