Garlic haters look away: the secrets of Allioli
May 15, 2013The first time I came across allioli was probably back in the late 1980s when visiting l’Escala for Christmas. I... View Article
The first time I came across allioli was probably back in the late 1980s when visiting l’Escala for Christmas. I... View Article
MBA students at IESA yesterday presented their work with Ferran Adrià to convert El Bulli Foundation into a worldwide point... View Article
Olive oil from the Ampurdan has lost its status as a DO (denominació d’origen in Catalan), at least for the... View Article
Girona’s El Celler de Can Roca was named as the best restaurant in the world yesterday, taking over the top... View Article
Four chefs from the Ampurdan have converted some of Salvador Dalí’s works into culinary form to compliment the retrospective of... View Article