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Catalan cuisine faces the future by returning to its roots

In recent years, Catalonia’s chefs have become renowned across Spain and around the world for their molecular gastronomy. But many chefs in the north-eastern region are now moving in a more traditional direction.

January 9th, 2012 | Posted in Culture, Featured, Spain News | Read More »

Bacalao

Bacalao

Cod preserved in thick layers of salt, providing a unique flavour and texture. Traditionally done as a way to store fish – though much of it now comes from Norway and Iceland – the dish remains popular all over Spain but especially in the Basque Country and Catalonia. In the latter region bunyola de bacalla […]

March 6th, 2011 | Posted in Food | Read More »

Pa amb oli / tomàquet

Pa amb oli

Bread with olive oil (pa amb oli) or bread with tomato (pa amb tomàquet)? Actually, the two dishes are usually the same – rustic bread rubbed with olive oil and tomato and seasoned with garlic and salt, perhaps topped with a slice of jamón or manchego cheese. The difference lies in the name: the former […]

March 6th, 2011 | Posted in Food | Read More »

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