food

The desserts of El Celler de Can Roca, recognised last year as the second best restaurant in the world and run by the Roca brothers, have been moved into ice-cream business. The Roca brothers have opened ‘Rocambolesc’, an ice-cream shop run by Jordi Roca, the chef patissier of El Celler de Can Roca. The ice-cream shop is in the Catalan city of Girona, where the restaurant is located. William Drew, editor of ‘Restaurant Magazine’, told ACN that good news was coming up for the Roca brothers in the gala recognising the 50 best restaurants in the world, held on April 30th.

The 2012 Alimentaria Exhibition welcomed 40,000 international visitors, which represents 29% of the 142,000 attendees. It represents an 11% increase compared to the last such event in Barcelona in 2010.

'Ferran Adrià i elBulli. Risc, llibertat i creativitat' ('Ferran Adrià and elBulli. Risk, freedom and creativity') is on show in Barcelona to coincide with the Catalan chef’s 50th's anniversary and is the basis for a future museum in the Costa Brava town of Roses. The exhibition shows a huge number of texts, graphic documents and objects related to the history of the world’s most famous restaurant.

Over 140,000 people in Catalonia depend on the distribution of food by the Red Cross. The number of beneficiaries who have been strongly hit by the economic crisis increased by more than 2,000 people compared to the last trimester of 2011.

The harvest of the millenarian olive oil dropped to one fifth compared to the previous season due to drought. This olive oil coming from 1,000 years old trees is a delicatessen from the Ebre Delta, in Southern Catalonia. Locals are pushing for UNESCO to declare the 4,500 trees a World Heritage.

Meat and fish are basically the most important components of Catalan cuisine. This makes it challenging for vegetarians to cook properly or go out for dinner. Even though there are fruits, vegetables and nuts in abundance you might also want to eat a vegetarian burger or tofu sometimes.

Alimentaria 2012 is one of the most important trade fairs in the world focusing on food and drinks. It is organised in the Catalan capital every two years. The next edition will be held between March 26th and March 29th, reducing its length from 5 to 4 days. However, the trade fair maintains the exhibition space and the number of exhibitors and participants.

As Christmas approaches, so does the presence of the traditional nougat sweet, found in almost every Catalan home during the festive season. Torró, first introduced in the Iberian Peninsula through Catalonia, has been part of the Christmas tradition since the Middle Ages. Nowadays, artisans of nougat in Catalonia still respect the original recipe. Nougat from the town of Agramunt, in western Catalonia, is an example of a product, which expects an increase in sales this year.

‘Tots Sants’ or All Saints Day is celebrated in Catalonia with the traditional panellets, a small sweet made of marzipan pastry and coated with different ingredients available at every bakery in every Catalan town. Together with grilled chestnuts and sweet potatoes, the elaboration of the panallets points out the definitive arrival of autumn.

The former mayor of Llívia, Josep Pous, has left politics and dedicated himself to artisan beer with his microbrewery. Lybica is the first artisan beer produced in the Cerdanya county, in the Pyrenees. It joins the boom of artisan beers in Catalonia.

The project ‘Cultures Trobades’ has already avoided the extinction of 300 varieties of seeds, 50 ancient vineyards and the last living specimens of the Catalan goats. The initiative aims to preserve traditional Catalan agriculture, "the country's cultural heritage."

The company, that processes 1.2 million hams, is the first Catalan meat factory authorized to sell in the United States. As from next year, Pernils Llémena will start exporting to California and New York.

Despite the scientific analysis that proves the innocence of Spanish field products, the demand for vegetables and fruit, not only cucumbers, has harshly hit agriculture throughout Spain. Catalan farmers are also heavily affected, as well as fresh food shopkeepers. Farmers have to drop prices or even destroy the product as demand has plummeted, especially regarding exports. Thousands of tones of oranges are in stock in the Delta de l’Ebre and may rot if demand does not recover soon.

The five top students of Harvard University course ‘Cuisine and Science’ are spending three weeks in the Fundació Alícia, a reference and unique centre exploring the link between food, health and innovation. The course is organised by Ferran Adrià and the Fundació Alícia, which is co-directed by the world-known chef. The prestigious American university will offer this course for at least the next five years.

45 cellars from Priorat, one of Catalonia’s most famous and prestigious geographical indications, participated in a two day workshop for international wine distributors and specialised journalists from 10 different countries, such as China, the United States, Japan, Singapore and Taiwan.