It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.
Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.
The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.
SCROLL DOWN
THE 92ml BOTTLE
Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
Formats
Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ESPINALER SAUCE
It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.
Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.
The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.
SCROLL DOWN
THE 92ml BOTTLE
Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
Formats
Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ESPINALER SAUCE
It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.
Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.
The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.
SCROLL DOWN
THE 92ml BOTTLE
Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
Formats
Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ESPINALER SAUCE
It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.
Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.
The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.
SCROLL DOWN
THE 92ml BOTTLE
Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
Formats
Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ESPINALER SAUCE
It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.
Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.
The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.
SCROLL DOWN
THE 92ml BOTTLE
Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
Formats
Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.
ON EVERYTHING
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…
AROUND THE WORLD
In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.
Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.