gastronomy

The Salone de Gusto Food Expo begins today in Turin, Italy. The expo will offer Catalan wine tasting paired with cold cut meats and cheeses.

The Celler de Can Roca Restaurant, which owes 3 Michelin stars and has been rated by 5th best restaurant in the world by Restaurant Magazine, participated in the campaign ‘Tinc sang de Sibarita’ (I have Sybarite blood) that aims to promote blood donation.

The world famous chef Ferran Adrià is directing a symposium at Harvard University this autumn which blends cuisine and chemistry. Catalan cuisine is the pillar of the symposium, which is the first of its genre at the prestigious university. Next week, the chef Carme Ruscalleda, who boasts 3 Michelin stars and the award-winning chef Nandu Jubany will perform their master classes.

A workshop in central Catalonia has analysed the promotion of local agri-food sectors. The Italian region of Tuscany will share their successful experiences in revalorising local consumption.

3 Michelin star Catalan chef Joan Roca of the restaurant Celler de Can Roca speaks about his worldwide success, traditional cooking methods and the concept of Catalan cuisine. The Celler de Can Roca was ranked the 5th best restaurant of the world by Restaurant Magazine.

During the last few years there has been a rapid growth in ecological products throughout Catalonia. Markets are popping up all over the territory offering local, organic and ecological products.

The restaurants ‘B44’ of San Francisco and ‘Casa Mono’ of New York were recognised for the strong presence of Catalan wine on their menus.

The Gusti di Frontiera Fair in the Italian town of Gorizia invites Catalonia as the guest of honour in their gastronomic showcase.

Renowned Catalan chefs Ferran Adrià, Joan Roca and Carme Ruscalleda are participating in a Harvard University course aimed at strengthening the bonds between science and cooking.

Studies show that mushroom production in the Catalan woods will be at great levels this season, between 55 and 70 kilos per hectare, way above average. Year after year, the end of summer heat is associated with the start of mushroom season, which will very likely be splendid, according to Catalonia’s Forest Technological Centre, thanks to the copious amount of rainfall throughout the year.

The sector has widened its offers, projecting itself both nationally and internationally in recent years. Only 15% of the cheese produced in Catalonia is consumed by Catalans. The sector produces 10,000 tons of cheese a year and has grown in recent years both in quality and international recognition.

Catalan chef Ferran Adrià is stepping out of the kitchen to lend a helping hand to tourism. He has proposed a new touristic project for the Costa Brava town of Roses, where his world-famous restaurant El Bulli is located. The project includes a natural and gastronomic route through the village.

Josep Ramon Castells, the president of the Federation of Mollusc Producers from the Ebre Delta, explained in an interview the properties and the quality of the mussels and oysters they produce. They have a stronger flesh and greater sea taste than those from France and Italy.

The county of Garraf, 20 minutes South from Barcelona, has recently begun a new programme for tourists of the area, a route that combines elements of landscape, culture, and gastronomy. The itinerary includes panoramic views of the Garraf Natural Park and wine tasting, among other activities.

Fourteen Catalan producers of luxury gastronomic goods come together to present their companies abroad and to expand their presence in foreign markets