This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch will send to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
We wanted to tell the history of Spain through snacks. And Domingo Marchena, in another of the wonderful articles in the series En su ink, began to do so by remembering a post-war girl who grew up in a Sevillian farmhouse where she ate and dined on chickpeas, at a time when fruit and sweets were unattainable. for the majority of boys and girls in black and white Spain.
From the reverential respect for bread – “May you not experience a war, may you not lack bread” – was a constant phrase in that girl’s house -, to the emergence of ColaCao and the Bollycao fever with the unstoppable advance of industrial pastries, the journalist reviews the history of this country through those snacks of our afternoons.
– From mortadella to bresaola. Although they are internationally famous, Italian sausages are not entirely known in Spain, where the tradition and quality of those made here mean that we pay little attention to them. Iker Morán collects here a selection of the best known and points out the characteristics that distinguish them.
– Stay to eat. The renowned photographer Francesc Guillamet, author of all the images of the dishes that were created at El Bulli and those that have come from many other great restaurants, stars in the new chapter of the Stay to eat podcast.
– Should fruit be separated from meals? It is a question as recurring as curiosity about whether eggs are harmful to health or frozen foods lose nutrients. In this report, Hada Macià reviews some of the food myths that the Ministry of Health debunks.
– Nerua. Chef Josean Alija’s proposal in Nerua, inside the Guggenheim Museum in Bilbao, is one of the most interesting in the country. Iker Morán has just sat down at one of his tables and tells us about the experience in this restaurant that he, and we are, are truly devoted to.
– Rossini macaroni with foie. We are enthusiastic about macaroni in all its variations. Today Ana Casanova teaches us how to prepare them following this classic recipe, which with the touch of foie, we can serve as a unique dish.
