Food & Wine

Wine cellar. ANNA VICENS

Wine route through Penedès

In the morning:Vins de Foresta (Avinyonet del Penedès, Barcelona)The estate’s vineyards are found amid an extensive area of woods and mountains, with the vines planted on terraces bound by old dry stone...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

A sweet almond treat

Syrup-coated ametlla garapinyada has traditional food status in its native lands

Wine cellar. ANNA VICENS

Wine route through... Terra Alta

In the morning:Bernavi (Vilalba dels Arcs/Tarragona)Marco, Ruth and Gino are three people with a single passion: wine. These are the winegrowers behind the Bernaví wines, which have their own special...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Black truffles, a winter delicacy

’Tuber melanosporum’ is highly-prized by chefs for its intense aroma and taste

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Text: CUINA MAGAZINE Photo: Anna García Frigola

’Stone’ chocolate

Lleida town of Agramunt is famous for its speciality known as xocolata de pedra

Wine cellar. ANNA VICENS

Wine route through...Montsant

In the morning:Orto Vins (El Masroig, Tarragona)The Orto Vins project was born in 2008, when its four founders decided to stop selling grapes and devote themselves to recovering the tradition of making...

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Viladrau chestnuts

Sweet chestnuts are a traditional delicacy that now have their own gastronomic pedigree and multiple uses in today’s cuisine

Ruth Troyano
Journalist and sommelier

“You don’t need to know about wine to get excited about it”

You say communications strategies are fundamental for incentivising wine tourism. Is it so important to know how to communicate what we have and do?Communication is fundamental for wine tourism. Many wineries...

Wine cellar. ANNA VICENS

Wine route through La Terra del Cava

In the morning:Forns Raventós (Santa Fe del Penedès)The winery’s founder, Albert Forns Raventós, was from a family of grape farmers who also sold wine as far back as 1836, according to family documents....

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Text: CUINA MAGAZINE Photo: Anna García Frigola

Beans from Bages

Castellfollit de Boix has been linked with the local pulses since the 16th century