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It was the panacea that cured everything and in some nuns’ schools it was administered at the first indisposition of their students. Rosa Molinero has searched for the origins of Agua del Carmen, as this product was called, which was apparently invented by the Barefoot Carmelites in 17th century France and which came to be used as a drink, flavoring and even essence for massages.
And what did that potion contain? Well, 55% alcohol and a mixture of relaxing and digestive plants with which they tried to calm all ailments (from lipothymia to nasal congestion) and which many women used as a substitute for alcohol.
– Stay to eat. In chapter 65 of the podcast “Stay to eat” we talk again with who was our first guest: Joan Roca. The eldest of the brothers from El Celler de Can Roca reflects on how to face the passage of time, on the values ??they inherited from their parents and the education of their children, or on the difficulties that young people encounter who “the only thing they has and defends is his freedom.
– Do we abuse vitamin D supplements? Interest in the benefits of vitamin D continues to grow. But abuse and hypervitaminosis D pose a risk to our kidneys. This report tells what this vitamin gives us and the dangers of indiscriminate supplementation.
– The other cocktail bars in Barcelona. Barcelona has some of the most awarded and successful cocktail bars on the planet. But also with a very interesting route, which Yaiza Saiz discovers here. They are very interesting small places where both the space, the atmosphere and the combination proposal are worth the getaway.
-Caelis. Romain Fornell’s restaurant at the Hotel Ohla Barcelona has reopened after being closed for a month for renovation. They wanted to have everything ready to celebrate the two decades that have passed since they opened their first location. It will do so by recovering some of the classic dishes.
– Burrata and pesto pizza. Ana Casanova teaches us how to prepare this homemade pizza in which she suggests using burrata and Genoese pesto, but whose dough helps us adapt it to the seasonal ingredients that we feel like at any given time.
