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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 »

A half-baked theory on the great croissant controversy

The recent debate about the woeful state of Spanish croissants has unleashed some passionate views. But doesn’t it also tell us something about Spain’s complex relationship with France?

March 8th, 2011 | Posted in Iberoblog | Read More »



The iconic dish of Spain. The food version of flamenco. And, like flamenco, there are as many styles as there are people to make it. Home-cooked, anyone will tell you is always the best, though exactly what should go in and what should stay out is the source of dinner-table discussions everywhere. The main variety […]

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

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