One of the things we liked the most about MiCaldo is the sincerity. In all their broths, the vegetables they use vary in percentage because they only make those they have on hand and in season. Leek, onion, parsnip, turnip and celery with salt, rice flour and extra virgin olive oil. Nothing more, and nothing less, for a versatile and rich fund.
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A member of the Coalla Team rolled up his sleeves, got into the role of kitchens, and once the MiCaldo vegetable smoke was done in record time for a rice that resulted from tears, he convinced us to bring these dehydrated soups from Menorca to our stores. They can be used as soups diluted in water and drunk directly after boiling for 3 minutes, or to prepare a stew with the extra touch of flavor they provide.