Food & Wine

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

The BOOM in craft BEER

It seems the more advanced we become, the more we look back to our origins, and we have now become fascinated with craft products. The world of food and drink is no exception, especially beer. Craft beer...

Artisan bread is back

Local bakers are increasingly opting for traditionally-made bread as one of the keys to a bright future for the sector

Wine cellar. ANNA VICENS

Wine route through...cava country

In the morning:¸Cava Guilera (Lavern)Cava Guilera is a small family business specialising in crafting vintage Reserva and Gran Reserva cava. This reflects the passion the family feel about what they do...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Beautiful eggplants

Introduced by the Arabs, the “albergínia bonica” is only found in the Empordà

Wine cellar. ANNA VICENS

Wine route through... D. O. Empordà

In the morning:Oliveda (Capmany, Alt Empordà)Three generations of the family have dedicated their lives to the Oliveda vineyard, beginning with José Oliveda Casanovas and his wife Joana Rigau Ros. Anna...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Maresme’s ‘green’ strawberries

Climate, topography, soil all join together to produce strawberries par excellence

Wine cellar. ANNA VICENS

Wine route through... Penedès

In the morning:Can Bas (Subirats)Can Bas vineyard has been producing wine continuously for over a thousand years. Proof is found in a document from the late 10th century that right next to Sant Joan Salerm...

April food programme
Text: CUINA MAGAZINE

Spring is here with all its delicious delights

The most welcoming of all the seasons lets us put our winter woes behind us and head outdoors to join the smiling throngs on the lookout for the best of the many culinary events Catalonia has to offer

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Gavà’s asparagus

Tender, tasty, healthy and ever so white