In 2015, although we both worked for the same company, it wasn’t until we started playing for the same football team that we met. Esteban worked as an economist and every time he went to Spain, his colleagues asked him to bring ham and Iberian sausages, “the real one”, which they had tried when he used to bring home from his short trips. Francisco worked as an engineer, he could not understand how Spanish gastronomy did not have the valuation in Germany that was given to French or Italian products.
After visiting several Spanish restaurants, we saw interest in knowing those products that we valued and missed so much from Spain. There was a desire to enjoy Spanish products, but there was a lack of information to appreciate the different nuances and variety of Spanish cuisine. It was then, when we saw clearly what we wanted to achieve together.