Food & Wine

Pumpkin soup with fairy ring mushrooms and chestnuts

A tasty recipe to warm you up as the cold sets

Pumpkin muffins

Cupcakes made with a star product of the autumn season

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Delta oysters

The Ebre Delta’s curly-lipped oyster is even better than everyone says it is

Wine cellar. ANNA VICENS

Wine route through Conca de Barberà

In the morning:Carlania Celler (Barberà de la Conca, Tarragona)The Carlania Celler is a family winery that for many years had followed the tradition of growing grapes on the family property and selling...

Wine cellar. ANNA VICENS

Wine route through...Priorat

In the morning:Sangenís i Vaqué (Porrera, Tarragona)Pere Sangenís and Conxita Vaqué first began to plant vines in the Porrera area in 1978, on some land owned by Conxita’s family and where a vineyard...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Baby chickpeas from Alta Anoia

The miniature legume has in recent years regained its past popularity

September food programme
Text: CUINA MAGAZINE

Life gets back to normal, or does it?

After a long hot summer, people all over Catalonia return to their routines, but with one compensation: a whole series of wonderful festivals coming up, celebrating the best food the country has to offer

july food programme
Text: CUINA MAGAZINE

So, what’s cooking this summer?

The crops are being harvested and there is a plethora of fresh seasonal fare to tempt even the most demanding taste buds, seafood is high in demand and all washed down with Catalonia’s fruits of the vine

Sergi de Meià
(Barcelona)

Signature cuisine with a rural touch

I don’t know if you’ve noticed, but signature cuisine is popping up all over the place, with Catalan chefs among the world’s most renowned. One such gastronomical entrepreneur is Sergi de Meià,...

From the GARDEN straight to the PLATE

Local km 0 products are growing in popularity with farmers increasingly seeing it as a viable way to sell what they grow and raise, while consumers are showing ever greater interest in the origins of what they buy and eat