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 This southern Catalan county owes its name to the submission of the villages to the Prior of the Carthusian Monastery of Scala Dei around the 12th Century. Actually, exploring it we’ll soon realize that in many ways it has maintained strong links with its passed, staying rustic and rough. What has really changed is its place in the world wine landscape, as the actual denomination has a bright prestige that very few regions in the world have obtained in a short time.
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We are slowly getting used to this term, newly-branded but compulsory due to EU regulations, that substitutes the old one “Catalan champagne”, and which means sparkling wine made with natural 2nd fermentation in bottle. One says, that it is sometimes better to differentiate from your competitors branding wise, even if that means starting from scratch.
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 The main wine land in Spain (in Vineyards extension) is also the one that has given the highest prestige to red wines for a few decades. A land determined to be proclaimed the cot of the classicism in an environment always more innovative, but which personality has allowed it to introduce and standardize terms like “crianza” or “reserva” and has put on the same level the grape “tempranillo” with other international well-known ones.
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 Did you know that Barcelona has the only restaurant in Europe which serves only desserts? It’s a chocoholic’s dream come true! Barcelona also boasts a fabulous chocolate museum. Tucked away in the Gothic Quarter behind Art Nouveau façades are some mouth-wateringly good patissier and chocolate shops... On this wicked weekend, we will try all these sweet treats and add a few other ingredients. We’ll whisk you off to beach-front cafés, a decadent urban spa centre and show you where to find the newest designer boutiques.
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 La tradició culinària està tant profundament arrelada en aquest país, que ja des de molt abans de l’era Arzak o Luis Irizar els cuiners bascos han mantingut de forma seria i professional l’amor pels fogons. Fins i tot, la “Tamborrada” de San Sebastián en ple cor de l’hivern, és la màxima expressió de la alegria i dedicació d’aquesta gent per l’art de cuinar i menjar. Lluny dels grans salons gastronòmics internacionals, a la societat basca domina de manera omnipresent el bon gust pel menjar i la salut dels seus frescos ingredients, tant de l’hort com del mar. Sense masses floritures, molt a l’abast. |
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