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.
If the cities are increasingly similar and going out of shops no longer provides clues to our whereabouts, with airports things do not change. In addition, eating or buying food or drink in any terminal is usually synonymous with paying too much for a quality that in most cases leaves a lot to be desired.
Without losing heart, we have asked Iker Morán to explore interesting proposals to take with us as a gastronomic souvenir. And here is the result of the search in those airports for foodies, among which the best valued is Changi in Singapore. In others he recommends us to buy some delicacies.
– Dalí, El Bulli and the freedom to create. The comedy Waiting for Dalí, by director David Pujol, has just been released in theaters. Those who have never been to El Bulli may salivate over some of his creations, but don’t expect an account of what happened there. The film does reveal, as Toni Massanés argues, intangibles without which it is impossible to understand the Bullinian revolution.
– Inflammation of the digestive system. Viruses, bacteria or a poor diet can be the cause of our digestive system becoming inflamed, something that is usually silent and becomes chronic. In this report we consult a series of experts, who detail what we can do to try to avoid it.
– Food in electoral programs. Laura Conde has consulted the programs of the different political parties that are running for the elections this weekend in search of their specific proposals to improve the health of the agri-food, livestock and fishing sectors. This is what she has found.
– Eleonore. Cristina Arias and Guillermo González opened shortly before the pandemic Éleonore, in Salinas, which Jorge Guitián describes as faithful to its own line, unusual in the Avilés area, which emphasizes the aesthetic, the technical and the work of the workshop.
– Rice with crabs. A good rice we always fancy. This one that we can prepare following the recipe proposed by Ana Casanova, in addition to being exquisite, seems beautiful with the intense red of the crabs, which give it an unmistakable flavor.
