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Author: Rene Stijger

“Best Elvis in the World”

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In recent years, tribute artists have been popping up all over the world, paying homage to one of the most iconic figures in music history—Elvis Presley. From Las Vegas to London, and now even in small towns across Spain, the “King” lives on through these performers. But one tribute artist has managed to outshine the rest. Meet Ángel David Castillo, also known by his stage name “Blue Angel,” a Spanish performer who recently won the coveted title of “Best Elvis in the World” at a competition in Wales.

The journey to becoming the top Elvis tribute artist isn’t an easy one. It’s not just about nailing the songs—it’s about embodying the charisma, style, and magic that made Elvis a global sensation. For Ángel, his road to success started six years ago, when he began performing with a tribute band, focusing primarily on Elvis’s Las Vegas years—the King’s most flamboyant and larger-than-life era. During that time, Ángel fine-tuned every aspect of his performance, from the hip-shaking dance moves to the unmistakable Elvis swagger.

Did you know that there are actually hundreds of Elvis festivals held around the world each year? One of the most famous, held in Porthcawl, Wales, draws thousands of fans and dozens of performers, all competing for the top prize. This festival is not just about great music; it’s a full-blown celebration of all things Elvis, with fans dressing up as the King and vendors selling everything from Elvis wigs to gold-rimmed sunglasses.

This year, the competition was fierce, with 36 other Elvis tribute artists from around the globe vying for the title. Ángel knew he had to stand out, so he focused on perfecting not just his vocals, but his stage presence—something Elvis himself was famous for. “You have to become Elvis,” Ángel once said. “It’s not just about singing the songs, it’s about making the audience feel the energy and excitement that Elvis brought to the stage.”

In the final round, Ángel delivered a stunning performance of two of Elvis’s biggest hits: Heartbreak Hotel and Lawdy, Miss Clawdy. These are no easy songs to perform. They require technical skill, emotional depth, and a connection with the audience that goes beyond the music. Ángel pulled it off brilliantly, captivating both the judges and the crowd.

What’s even more touching is the support Ángel received from his family. Many young artists struggle to get their parents on board, especially when pursuing something as niche as becoming a tribute artist. But Ángel’s parents always believed in him. They encouraged him from the start, helping him find gigs and build his career, proving that a little family support can go a long way.

Ángel’s victory in Wales is a testament to hard work, passion, and a deep love for Elvis’s legacy. While tribute artists may spend their careers in the shadow of the stars they admire, Ángel has carved out a unique place for himself. Through his performances, he’s not just honoring Elvis—he’s adding his own flair to the King’s ever-lasting legacy.

Exploring Spain’s Baguette Bonanza: A Delicious Dive into the World of ‘Barra de Pan

Food

If you’ve ever walked into a bakery or the bread aisle in a supermarket in Spain, you might have noticed a dizzying variety of baguettes. They’re generally referred to as “barra de pan” in Spanish, though occasionally you’ll hear them called “pan francés.” Surprisingly, Spain might just boast more types of baguettes than even France, the country most famous for this iconic bread. Let’s dive into the delicious world of Spanish baguettes and discover what makes them so special.

In Spain, as in many Mediterranean countries, fresh bread is a daily staple. Whether it’s a traditional round loaf called “pan de país” or a more familiar-looking baguette, there’s no shortage of options to choose from. And when it comes to “barra de pan,” the selection is vast. Walk into any local bakery—or more accurately, bread shop—and you’ll likely encounter several intriguing varieties:

  • Barra de la Dehesa: A unique bread made from a mix of wheat, soy, and barley flour, crafted with sourdough and 100% natural ingredients. This bread goes through a double fermentation process for extra flavor.
  • Barra Toscana: A salt-free bread, perfect for vegans and vegetarians. Its rustic, flour-dusted exterior gives it a Mediterranean charm, but be warned—it’s best eaten quickly as it has a shorter shelf life.
  • Baguette Gran Reserva: A full-baked masterpiece, this bread boasts 10% sourdough, a special type of flour known as “Harina del Cierzo,” and a 75% hydration level, giving it an intense flavor and impressive shelf life.
  • Baguette del Horno: Straight from the oven, this baguette is known for its light crumb and crispy crust, and it’s another great option for vegans and vegetarians.
  • Tramontana: This large, extra-crispy bread is ideal for hefty sandwiches, thanks to its airy, honeycomb-like texture inside.
  • Ibérica: A rustic bread with a pointed finish and crunchy crust. It’s built to last, making it a popular choice for those who need their bread to stay fresh longer.

And that’s just scratching the surface! There’s also Barra Cantábrica, Bastón Cantábrico, Barra Rústica, and many others to explore. Each variety has its own unique flavor and texture, making the choice of which bread to buy both fun and a bit overwhelming.

So, how do you pick the perfect baguette? Often, it’s a matter of personal preference. Some key factors to consider include:

  • Shape: Thin or thick, pointed or rounded, wide in the middle or slender throughout.
  • Finish: Artisan or rustic? Flour-dusted or topped with seeds? Hard and crispy crust or soft and crumbly inside?
  • Dough composition: What type of flour was used? Was it made with sourdough or yeast? How much water was added?
  • Special features: Long shelf life, gluten-free, double-fermentation, or a special honeycomb texture.

But here’s a surprising fact: most of the “barras de pan” you’ll find in Spain aren’t actually baked fresh in-store. Instead, these bread shops, called “despachos de pan,” typically get frozen dough from factories. The staff then finishes baking them in the store, a process that involves thawing the bread for 20 minutes at room temperature, followed by another 20 minutes in the oven at 210°C. Authentic bakers, known as “panaderos,” who craft bread from scratch are becoming increasingly rare in Spain.

As for the origin of the baguette, the French name “baguette” means “little stick.” But did you know that this bread actually has roots in Austria? In the 19th century, Viennese bakers introduced the method of steam-baking, which gave birth to the crusty baguette we know today. Despite its French reputation, the baguette is a global bread with various forms and interpretations.

In France, baguettes are considered so essential that they were added to UNESCO’s cultural heritage list in 2022. There are also various types of baguettes in France, such as the ultra-thin “Ficelle” and the rustic “Campagne.” The standard baguette weighs 250 grams and has a short production time in most places—except in traditional French bakeries where it takes 60 hours for the dough to develop its full flavor.

Baguettes are the perfect blend of simplicity and history, but did you know they’re actually healthier than croissants? Still, despite their relatively low-calorie count, they’re packed with salt, so they’re not the healthiest bread option. Whole-grain baguettes, on the other hand, offer more fiber, iron, and B vitamins, making them a more nutritious choice.

Want to keep your baguette fresh? Don’t store it in the fridge! A baguette will dry out faster in the cold. Instead, keep it in a sealed plastic bag for up to two days, though the crust may soften. For longer storage, freeze it and reheat in the oven for a deliciously crispy crust. Pro tip: sprinkle the bread with a bit of water before putting it in a preheated oven (200°C) for five minutes to bring it back to its crunchy glory!

In Spain, bread is more than just food—it’s a beloved part of daily life. Whether you opt for a rustic, flour-dusted loaf or a crusty baguette, each type has its own charm, bringing tradition and flavor to every meal.

La Cala Resort wins the IAGTO Awards

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Amidst a landmark year, La Cala Resort is thrilled to announce its latest achievement: clinching the title of Spain’s Golf Resort of the Year 2024 at the esteemed IAGTO Awards!

Established in 2000, the IAGTO Awards, comprising 660 members, recognized La Cala Resort for its unwavering dedication to excellence in service across golf courses, resorts, and destinations.

Sean Corte-Real, La Cala Resort’s General Manager, expressed profound gratitude for this prestigious honor, especially as the resort celebrates its 35th anniversary. He credited the support of FBD Hotels & Resorts, the visionary owner, for playing a pivotal role in their success. This accolade reaffirms their steadfast commitment to providing unparalleled golf experiences on the Costa del Sol.

Situated amidst the picturesque landscape between mountains and sea, La Cala beckons guests to explore the charm of Andalucia. Just a brief 30-minute drive from Malaga airport and popular destinations like Marbella and Málaga, the resort boasts a 107-bedroom hotel and a diverse real estate portfolio. With three championship golf courses designed by Cabell Robinson, a luxurious spa, and locally-inspired dining options including the recently revamped La Bodega, La Cala promises a holistic retreat.

But beyond its physical attributes, the resort owes its success to its dedicated team, whose passion and professionalism ensure exceptional experiences for guests. At La Cala, real estate transcends mere properties; it fosters a vibrant community where residents and guests partake in a lifestyle harmonizing authenticity with quality living.

With a climate conducive to an active lifestyle, La Cala caters to sports enthusiasts with amenities like the Golf Academy boasting stunning Mediterranean views, racquet sports facilities, a fitness studio, gym, and a FIFA-standard football pitch. Championing sustainable tourism, La Cala epitomizes the fusion of golf and nature, offering a lifestyle imbued with a genuine sense of belonging.

Málaga Leads the Charge in Autonomous Air Taxi Development

Geen categorie

Can you imagine traveling from Málaga to Marbella in just 15 minutes using an autonomous air taxi? It may sound like something out of a Jules Verne science fiction novel, but this could become a reality in a few years with the use of passenger drones. In this futuristic scenario, the Málaga airport is leading the way in advancing new air mobility technologies in Spain.

The state-owned company Enaire, which manages air navigation in Spain, along with its subsidiary Crida, sought an airport to test this new technology. Málaga was immediately interested, according to Raúl Delgado, head of the control tower, who is a pioneer in this field and other areas of aviation research. “We have a team that loves aviation, and we aim to propel the city forward to a position befitting Málaga. The city is a focal point; it is Enaire’s benchmark in Spain for such technology.” Test flights are set to begin by mid-2025, initially with a pilot, though the intention is for them to eventually operate autonomously.

Two Projects

The air traffic controllers in Málaga are involved in two leading projects in Europe. The first, known as the Ensure project, researches the safe coexistence of traditional and new air navigation. It develops procedures, legislation, and technology to facilitate the coexistence of drones and airplanes.

The second project, OperA, explores how the airport can connect with mobility on board aircraft in urban centers, practically from door to door, ensuring that the two systems can coexist safely.

Urban ‘Rides’

For urban transport, 100% electric vehicles capable of vertical takeoff and landing will be used. Initially piloted, the plan is for these to become autonomous in the medium term. The goal, the expert emphasizes, is to make this new urban air mobility accessible, “not just for the wealthy.”

The OperA project also includes the construction of a ‘vertiport’ at the airport, akin to a heliport for drones. High-powered electric charging stations will also be established. The possibility of an adjacent terminal or the use of existing terminals is being explored, with Aena, responsible for the territory, searching for potential locations.

Future Scenario with Drone Transport

“The passenger arrives at Málaga airport from London, passes through the ‘vertiport’ area, and boards a drone that can take him to Granada or Marbella, as well as to his hotel in the city center or his home in the countryside. The flight from Málaga to Marbella using this unmanned air taxi will take between 15 and 20 minutes; to Granada about 50 minutes.

Test Route between Málaga and Granada

The initial test operations will take place between Málaga and Granada, expected to commence in the second half of 2025. The corridors for these operations are already being designed to be compatible with traditional flight routes.

Within three or four years, passengers could begin boarding the unmanned air taxi service. The regulatory framework in the EU is rapidly advancing as the demand and technology already exist. Moreover, there is significant interest from companies in an unmanned air taxi service.

Málaga is a particularly intriguing point for future air taxi operators, mainly because of its potential connections to the Costa del Sol, where there is currently a notable lack of mobility.

Exploring the Pitufo, but what is it?

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The title of this article might leave many readers puzzled about its subject, possibly even those from the Netherlands or Belgium residing near Málaga who might have heard of it but don’t quite grasp what it entails. Let’s delve into the concept of the ‘pitufo’—a staple at Málaga bars and a typical Malagueño breakfast.

‘Pitufo’ literally translates to ‘smurf’, those tiny blue creatures with white hats familiar from cartoons. However, in Málaga, ‘pitufo’ has an additional, appetizing meaning: a small, delightful bread roll typically enjoyed at breakfast in local bars.

A common phrase heard in these bars is: “Ponme un pitufo mixto y un mitad,” to which the waiter replies, “¡Marchando!” This translates to a request for a small bread roll filled with ham and melted cheese, sliced in half. Contrary to the belief that pitufos have been around for centuries, this tradition only started about 35 years ago.

In 1964, baker Mateo Luque decided to create a smaller bread roll for children since, at that time, only larger rolls were available. He also wanted this smaller roll to be softer, making it easier to eat for breakfast. This creation became known as the “bollito de viena,” or the smaller version of the larger “viena” roll.

The name ‘pitufo’ was serendipitously coined in 1983, following the Spanish TVE network’s broadcast of the popular Smurfs cartoon. The cartoon’s popularity among children led to the promotion of these bollitos de viena as ‘small rolls’, and the name pitufo quickly stuck, eventually catching on among adults who began to order them in bars.

Other bakers copied Luque’s creation, leading to the pitufo’s rise as a morning ritual for many in Málaga. The classic bar pitufo includes the small roll with smoked ham (‘jamón york’ in Spanish) and melted cheese, usually served halved. Additionally, numerous variations of the pitufo can now be found in Málaga’s bars.

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Mijas Hosts Grand Sardine Feast on the Costa del Sol

Activities, Vacation

On May 1st, International Labor Day, the city of Mijas on the Costa del Sol will host a unique culinary festival. An impressive 700 kilograms of sardines will be served up in the form of the coast’s most famous dish, ‘espetos de sardinas’. Known as the ‘sardinada’, this event will take place in La Cala de Mijas.

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