Now that Spanish chef Ferran Adriá is introducing changes in El Bulli and his brother Albert has closed Inopia, his famous Tapas Bar, we can´t wait to try tapas at TICKETS, their new project in common in Barcelona, open on January 11. Here goes with the Press Release by the Adriá brothers:
The mushroom hunting season is upon us and Autumn with all its glory and reddened leaves brings with it too the rain and dew upon which wild mushrooms really thrive and grow. The tradition of gathering mushrooms is deeply rooted in the Iberian Isles but it is here in Catalonia, Spain and the Basque country that mushroom picking is at its most popular. In our region, the mushrooms’ greatest fans in recognition, hunting and consumption of the species can be found. It is worth noting that the boletus edulis, commonly known as Porcini, Read more
It´s almost time for chestnuts, sweet chestnuts – glistening mahogany as their shells open on the ground and one of the most inviting fruits of late Autumn. Who can resist the permeating aroma of chestnuts as they roast on the open fire or coals of the street seller, who, himself is swathed in woollens against the fierce chill and winds of winter. As he scoops his globules of delight into pyramid shaped bags and passes you the hand warming mass, your mouth waters at the prospect of such a delicious feast. Read more
Panellets, Catalan for “little breads,” is a traditional dessert served in Catalonia, Spain, on the All Saints Day, which takes place on November 1. To serve in traditional Catalan style, drink some Spanish cava (Spanish champagne) or moscatel with them.
The prestigious American gastronomic journalist Colman Andrews presented last week, in New York, together with Spanish chef Ferran Adria, a new book, in which he portrays Ferran Adria, El Bulli Restaurant and the now world famous gastronomic creations of this incredible chef.
Saffron is the most precious and expensive spice in the world and is often said to be worth its weight in gold. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas and these threads must be picked from each flower by hand; more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it
Rich in culture, charm, and beauty and located just an hour north of Barcelona, the city of Girona boasts narrow cobblestone walkways with something new to discover at every turn. The combination of chic boutiques and modern interiors juxtaposed against the backdrop of an ancient medieval village give this city a striking contrast between old and new. And with such close proximity to the beaches of the Costa Brava as well as the backdrop of the Pyrenees Mountains, Girona is a destination that should not be missed.
There’s only one time of year in Spain to come and participate in the grape harvest and it’s almost here! Most grape harvests, or “vendimias,” happen in September and October of each year.
We’re excited because it’s a unique time for visitors to come visit the region and learn first hand from vineyards how to recognize, pick and store ripe grapes for some of the most highly regarded wines in the world. Read more
The remarkably preserved fishing villages of the Costa Brava offer a beautifully blue and tranquil setting for restaurant visitors who want to eat the best seafood dishes available on the Mediterranean. But foodies who want to familiarize themselves more with this valuable seafood can go much farther than ordering Suquet for dinner -they can join us on our Spanish Gastronomic Tours and visit with us an authentic fish auction!
When going straight to the source at a local fish auction, like the one in Palamós, foodies can see first-hand how early local fishers set out to sea, catch fresh prawns, squid, octopus, monkfish and more then auction it to early-morning buyers. On the same day, all these fish are shipped to be sold fresh at morning markets all over the Catalonia region. If you make a dish like paella later in the day with a cooking class instructor, know that the seafood you’re cooking with was swimming around in the Mediterranean that very morning. One of Catalonia’s biggest prides is its variety of fresh, delicious seafood!
Well, of course, we know what a finely preserved treasure Catalonia is-we’ve dedicated our careers to it! But just in case you need an outside opinion to elaborate on the subject, the New York Times (we’re fans of this publication too) put out a wonderful article one weekend about the quiet aquamarine shores of Catalonia’s peaceful fishing villages. You can read it here and browse its lovely slideshow here.
The quiet villages it references–Cadaqués, Pals, Empuries-are important pieces of our private Spanish culinary tours because they do much more than give our clients a truly relaxing spot to vacation: They give our clients an opportunity to really savor a centuries-old culture undisturbed by the unfortunate overdevelopment that plagues so many other areas in Spain. From the bucolic scenery of farms and vineyards near Pals to the clear tropical-blue shorelines of real fishing villages, you are able to take advantage of the best in traditional Catalan cuisine, wine and personal hospitality.