This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
During the last decade, interest in specialty coffee has grown so much that it has generated coffee tourism in the Catalan capital. The reasons? Rosa Molinero breaks them down in this report, in which a series of experts tell how roasting gradually disappeared to give way to the perfect espresso and the most aromatic filter.
Kim Ossemblok, who 20 years ago worked in the Belgian cafeteria that was then the only one that used specialty coffee in Europe, was one of the characters who contributed to this passion reaching Barcelona and the city ended up becoming one of the meccas. for lovers of the best coffee.
– Gastronomic Sant Jordi. We recommend some of the most succulent novelties of gastronomic Sant Jordi. Books to read and think about, which also include some recipes, such as those by Maria Nicolau -Quemo!- or the La Vanguardia journalist Albert Molins-Comer without asking permission; works that review the history of emblematic houses such as the Motel Empordà or Via Veneto, or dedicated to the world of desserts, and even poetry…
– Potato “milk”? The rise of alternatives to cow’s milk continues: first there were soy, oat, and rice drinks; then those made from nuts such as walnuts, hazelnuts or almonds. The so-called potato milk was missing. Laura Conde explains to us how it is made and why it is becoming fashionable.
– With bubbles. Bottles with bubbles have long ceased to be reserved for celebrations and sommelier María José Huertas has selected 7 wines that share this characteristic to uncork under any pretext this spring. Most are from the country, although among those chosen there are also bottles that come from South Africa and France. The price range goes from 16 to 38 euros.
– Assault. It is called Assalto and it is the new gastronomic bar in the Raval, where Matteo Berozzi reinterprets Spanish and Italian recipes in a space that was born as a wine bar and where cuisine has been gaining ground. Iker Morán tells us here, who has just visited.
– Chicken in pepitoria. This traditional way of stewing chicken, which takes more than one of us back to childhood, is easy to prepare and requires simple ingredients that will give it an unmistakable touch. Ana Casanova gives us her recipe for chicken in pepitoria. If you have never cooked it, it is already taking time.