Gastronomic culture

"Strawberry lips taste of love, passion fruit pulp". The verses of the nasty but ultra-catchy hit of Invisible Dance resonate relentlessly in my head. The fault lies with the restaurant under the house, which has been without changing its playlist all summer. Every night, without exception, around 11 pm, it is time to suffer that milestone of pop lyric, which compares the eyes of a girl with a mussel, in an ecstasy of culinary passion.

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For some time now, any category restaurant boasts of having on its menu vegetables grown in their own gardens, which allow the product to be controlled to the millimeter, when not offering varieties impossible to find elsewhere. As the chef Ricard Camarena explained to Direct to the Palate, having an orchard allows chefs to grow the product without thinking about the economic performance, essential for any farmer, but only in its gastronomic result (which is what, already in the table, will generate profits).

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With the permission of cold soups, salads are the queens of summer, and also of diet menus. Although we know that there are almost no limits when it comes to making a salad, we continue to associate its consumption with something light, focused on losing weight or reducing our calorie intake. And that can lead us to make big mistakes, both at home and when we go outside.

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When talking about the cuisine of Castilla-La Mancha, it is inevitable to think of El Quijote and its time, whose pages contain a large number of dishes that have survived until today. Castilian-La Mancha cuisine cannot be understood without the history of its lands, its people and customs, always linked to the work of the land.

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Danone, one of the largest food companies in the world, celebrates its 100th birthday this year. The company, which is now based in France, was born in Barcelona in 1919, from the visionary businessman of Sephardic Jewish origin, Isaac Carasso. This son of merchants, born in Thessaloniki, where much of the Sephardic exodus took refuge, after his expulsion from Spain in the fifteenth century, managed to popularize in the United States and Europe a product, yogurt, which until then was virtually unknown In this part of the world.

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The artichoke is today one of the most valued vegetables in gastronomy, something that Pliny the Elder, the great naturalist of Classical Rome, never came to understand. "And so we turned the monstrosities of the earth into a corrupt banquet, those that even animals instinctively avoid," commented an embarrassed Pliny in book 19 of his seminal Natural History, in which he wondered why such a spawn of nature He had become fashionable among his contemporaries.

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It was the year 1998. Isaac Petràs, a member of the third generation of a lineage of merchants from the Boquería market in Barcelona, ​​famous for the sale of mushrooms, was traveling through the Amazon with a friend. At a stop in the middle of the jungle, the couple decided to help a town that had a problem with water tanks, which had been battered due to a storm.

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Castilla y León is the largest of the Spanish autonomous communities, with nine provinces that share tastes and flavors, but retain their own personality. The region forms, together with Extremadura and Castilla-La Mancha, the Spain of the roast. The preparation of piglets and lambs is the best known side of the cuisine of Castilla y León.

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A few days ago, I had the opportunity to attend a torrijas workshop taught by Alberto García Pérez, son and grandson of pastry chefs and who runs the Cala-Millor Pastry Shop in Madrid, opened in 1978. In that workshop, he gave us seven tips of a pastry chef so that your French toast is very creamy that I share with you today.

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Vigil stew is one of the most typical dishes of our Holy Week. Designed as a blunt dish with which to be satiated without resorting to meat, today it remains an iconic dish of legumes, which you can enjoy throughout the winter. Although it is a simple a priori recipe, making a stew really tasty without resorting to ham or spine bones, as usual in other vegetable dishes, is not an easy task.

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