Croquetas are ubiquitous in Spain, although they most likely originate from the French ‘croquettes’. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavour. The possibilities are almost endless – in this recipe we have used prawns. Read more
Very few Catalan towns have had the luck for their traditions to receive such recogniton as Valls, but the people of Valls have certainly worked hard to promote their Human Castles (Castells) and Catalan BBQ Spring Onions(Calçots). That’s why nowadays, when you think Valls, the capital of Catalan Alt Camp Region, you think it’s the land of Calçots and Castells.
Jay Miller, the timid but very likeable “Nose & Mouth” of Parker’s The Wine Advocate is here in Catalonia, Spain, from 12 – 23 January, 2011 to taste for the first time in situ our wonderful Priorat, Penedes etc., Spainish wines, after 25 years of close collaboration with Robert Parker. He will taste up to 1,300 Spanish wines and cavas and will visit small and large Catalan wineries in the following DO’s: Penedes, Cava, Catalunya, Priorat, Montsant, Terra Alta and Emporda. Read more
Originally from Andalucia, but now adopted all over Spain, Las Tapas were designed to be eaten between main meals as food that allows the body to survive until lunch or dinnertime. Read more
This Wednesday, the 12th January El Bulli restaurant in Spain will open for its last season. Until the 30th of July every single session with be “a goodbye”. However, THE SHOW GOES ON! El Bulli-s new restaurant Tickets, in Barcelona is just about to start its own history – will it become as famous as El Bulli? What is Tickets, anyway? Tickets is the hyper-tapas bar/restaurant at 164 Avenida del Paral.lel in Barcelona, in the midst of the theatre district, just about to be open in February. Read more
Turrón is perhaps the most well known of Spanish sweets and although it can be enjoyed any time of year, it is particularly famous for its traditional appearance at Christmas time. Spanish children are excited when the first turrón of the season is brought home as it is a signal that the Christmas season is fast approaching. Read more
See NEW Michelin Starred restaurants for 2013
San Sebastian, the only city in the world with more concentration of Michelin stars by inhabitant, was chosen to unveil the content of Michelin Guide 2011 for Spain and Portugal. But there are no new three stars, there are a dozen losers, those who have lost stars and only three chefs have gained two stars. Last night, in the Maria Cristina hotel, the suspense was finally resolved.
Fuet is Catalan sausage, in other words, from the Catalan region of Spain, a wonderful and versatile a thin, dry cured, sausage of pork meat in a pork gut. It can be added to a variety of dishes, eaten on bread, or often it is served on a cutting board on the dinner table.
White blossoms in Catalonia and Andalucia yield an ancient delight, almost as much a part of life as the blue sky over the countryside. The Marcona almond is called the Queen Almond for its incomparable, delicately sweet flavor. Thought by some to be the ultimate almond, Marcona almonds from Spain have a uniquely buttery and sweet flavour. Lightly salted, they are just the thing to eat with a cold glass of dry sherry and delicious with any appetizers and are a sophisticated snack to enjoy before a meal. Read more
Girona plays host to many festivals and celebrations throughout the year which are an opportunity to give visitors and new inhabitants an idea of the Catalan culture and lifestyle. The “Fires i Festes” of Gironaare a week-long city festival which are also referred to as Sant Narcis, Girona’s patron saint, held from 24th October -1 November. Legend has it that Read more