Have you ever asked how to cook a Paella?
Or maybe about the so many variants of it? What difference a Paella than a ‘Juicy rice’? And what about ‘Black rice’?
Which are the different ways of doing a spanish omelette? Why some are so high when others so flat? Omelettes with different fresh-from market ingredients, let’s go shopping first …
Which spices are used in spanish and catalan kitchens? When to use one or another?
When it’s the best season to buy land products?
Have you ever made yourself some of this qüestions and would you like to know in a friendly atmosphere?
Then, this is for you!
“Catalan cuisine is a cauldron full of prawns and monkfish, cooked in a rich broth on a stove, on the edge of a fishing boat in the port of Palamós, a rabbit roasting over the bonfire next to a stone farmhouse in the Pyrenees, an elegant salad of white beans, lettuce and cod, bathed in romesco sauce from Tarragona” Colman Andrews ‘Cocina Catalana’
What it is included :
Visit to the local Km 0 Market from producers that respect the sustainability in their business, cooking and preparing it in a Festive traditional style to finish eating it in a friendly atmosphere.
What you will learn : How to cook the traditional chosen recipe,traditions, music and cultural aspects involved.
Visit to first Gaudí Building, Nau Gaudí and the Km-0 all products fresh colourful Market from producers that respect the sustainability in their business, cooking and preparing it in a Festive traditional style to finish eating in a friendly atmosphere.
What you will learn : How to cook the traditional chosen recipes, traditions & history involved and cultural aspects like music.
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