The prestigious newspaper The New York Times has described the natural broths of Aneto Natural as "first". In a review signed by the renowned culinary critic Florence Fabricant, the absence of additives or preservatives is emphasized, as well as its "good taste". Among other broths, she mentions the range of staples (Chicken Broth, Fish and Vegetables), but also varieties with stir-fry to cook “excellent” rice and risottos. (Broth for Valencian Paella, Marinera Paella and Black Rice).
The article, published in both the digital and printed versions, cannot make the 102 people of the Aneto family more excited, who work daily to bring home a clean label artisan product, as it would be done at home. Fabricant, with almost five decades of experience covering trends in the food industry, is a benchmark for anyone connected to the world of gastronomy.
Edición impresa New York Times | 25 Marzo 2020