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We have added question marks to the headline of this article by Toni Massanés with which we headed the newslatter this week. Not at all suspected of going against gastronomy and restoration, the director of the Alícia Foundation, where we work to innovate in cuisine, so that we all eat better and to promote the territory, gives us a warning.
Faced with a concatenation of circumstances that have made supplies more expensive and when most of us have seen our purchasing power reduced and can spend less, this expert reminds us that it is impossible to buy the same thing at a lower price and encourages us to continue going out. but choosing better.
– Enrique Tomás. The businessman Enrique Tomás, who started as a child helping his parents in the family grocery store and today runs an entire empire around ham, with establishments in many countries and more than 1,000 employees, is the protagonist of the new episode with which we premiere the season. from the Stay to Eat podcast.
– Everything about the ice. Rosa Molinero describes quality ice as the new fetish of cocktails and tells us why purely crystalline cubes are the favorites of bartenders, who behind the bar experiment with shapes and sizes. In this report, ice is examined.
– Wrap an apple. This is how the writer and field veterinarian María Sánchez titles her latest article: we advise you to sit comfortably and read it without rushing. As this opinion writer invites us to read, she reveals to us the simplest gestures that occur when we live without getting carried away by that atrocious rush that prevents us from placing ourselves in the here and now and observing, among other things, the life that surrounds us.
– To Tafona. We visited the restaurant of the chef Lucía Freitas, a stone’s throw from the food market of the Galician capital, which is her second home. A Tafona is the reflection of the creativity and attachment to the landscape of the promoter of the Amas da Terra social project.
– Roasted pumpkin pasta. Ana Casanovas provides us with the recipe for this spread based on roasted pumpkin, white beans and onion that, accompanied by some toast or crudités of carrot and celery, makes a magnificent starter.
