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Gastronomía.Cocina Tradicional y de Innovación

  • Issue date: 24/04/2014
  • Printing Process: Offset
  • Paper: Engomado
  • Size of stamp: 32 mm diámetro
  • Size of block sheet: 133 x 99 mm
  • Postal value of the stamps: 3.15 € cada sello
  • Print run: 300.000
  • Theme: Gastronomía.Cocina Tradicional y de Innovación

Gastronomia. Innovacion



            What does a stamp smell and taste of? the answer seems to be found in this issue dedicated to Spanish Gastronomy in which, for the first time in philately in Spain, smell and taste of various foods are integrated into the glue.

The issue consists of two miniature sheets with two stamps each dedicated to Traditional and Innovative Cuisine and Traditional and Innovative Products. The first is illustrated with a sentence and a picture of Ferran Adrián, said to be the world's best cook, and two dishes of ajoblanco, garlic and almond soup, one made in the traditional way and the other made by this chef. The miniature sheets on Traditional and Innovative Products shows a contrast between traditional plate of cured Iberian ham and an innovative mandarin flower. Both issues give a sensation of the taste and smell of the dishes depicted. 

French cuisine has always taken first place in world gastronomy for centuries, until the mid-1990s, when nouvelle cuisine arose in Spain and gradually became recognised as one of the best in the world. A cuisine is differentiated by its roots and characteristics, and according to Spain's most prestigious chefs, its success lies in knowing how to marry products and creativity to produce signature cuisine to enhance and innovate in traditional food.

The US newspaper, New York Times, agreed with this in 2003 when it praised Spanish nouvelle cuisine on its front page and ranked it first in the world.

One of Spain's culinary riches is the variety of products in the country, such as the range of vegetables, fruit, meat and fish from the different rivers and coastal areas. Added to this is delicious traditional cooking in its many forms, which has been enriched by the peoples arriving in the Peninsula who left their strong imprint on the gastronomy.

At present, Spanish nouvelle cuisine is a source of income, tourism, industry and health. The future lies in transfer of knowledge and innovation, and every day there are more restaurants where high quality dishes and products are of paramount importance.

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