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Cook&Taste Barcelona, S.L.
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Cook&Taste Barcelona, S.L.'s posts

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Calçot season is back!

A calçotada is a barbecue meal unique to Catalunya and devoted to a variety of giant spring onion, the calçots. Richard Eilers, at The Guardian Foodie Traveller, explains this traditional ritual in Catalunya: Groups of friends and family dissolve into…

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Pulpo á feira (in Galician language) alternatively known as pulpo estilo feira and pulpo á la gallega is a traditional Spanish Galician tapa. The dish is traditionally served on wooden plates, along with sliced boiled potatoes (with their skins, and known…

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The summer solstice pears, Peres de Sant Joan

Our new friend Paula McDermid kindly shared with us the gorgeous pictures she took at the beginning of June. I particularly love this picture of those cute pears, which were delicious! That morning, chef Maria bought those seasonal pears in the market.…

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Some tips to enjoy a 'vermut' with yummy 'tapes' this weekend!

Having a bite and drink, a vermut, before lunch is back in fashion in Barcelona. Good bars and restaurants are coming back to basics and claiming things that make Spanish and Catalan food really unique. This doesn’t mean they’re being conservative: Some…

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Paella Kit with all you need to get your paella party started!!

A pan with two handles The traditional paella pan is made from polished carbon steel. The bottom of the paella pan is not flat but slightly concave, and marked all over its surface with tiny, shallow dimples, which help to maintain the curve of the metal…

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Salt cod recipes, join us and discover how you can take an ordinary dish and make it heavenly!

Salt cod ‘bacallà’ is a vital staple of Catalan cuisine. The first reference to salt cod in Catalonia dates from 1640, and today there are said to be literally hundreds of ‘bacallà’ recipes known to Catalan cuisine. Cod vendors ‘bacallaners’ are very…

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Enjoy this warming soup!

As a powerful disinfectant, thyme is among the most effective herbal cold remedies. Thyme grows wild all over our land here in Catalunya. It is also a very useful addition for your kitchen garden, as it is an aromatic herb used a lot in Mediterranean and…

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Pork and cabbage dumplings (Farcellets de col)

A ‘farcell’ in Catalan is a bundle or a bolt of cloth. We like making this recipe with Manresan cabbage. This plant goes by several names, some popular and others arising from confusion with other varieties: Savoy cabbage, French cabbage, kale or winter…

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Ash Wednesday, tasty tapas with sardines

Todays is Ash Wednesday, the end of Carnival, and in many parts of our country this is celebrated with a ceremony called the “Burial of the Sardine”. These “burials” usually consist in parades and parodies of funeral processions. It symbolically means,…

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Say goodbye to Carnival while enjoying a COCA DE LLARDONS (Lardon Pastry)

Coca de llardons is a flat pastry cake made with eggs, sugar, pork crackling (llardons) and pine nuts, which is traditionally eaten around Carnival time, to get people ready for fasting during Lent. They are usually accompanied with sweet wine, Moscatell,…
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