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News
Diego Alías: "We serve the first glass of wine, but then we leave the wine on the table; we are hospitable but not servants"
7+ hour, 50+ min ago (820+ words) From the Joviat cooking school, you are a batch of chefs who are at the forefront of Catalan cuisine. — Oriol Castro, Oriol Rovira, Jordi Cruz, Jordi Vilà; I had them a year or two above me. Joviat, which has its…...
Lluís Fernández Punset: "The mother started to cook, and she began with the calamari a la romana: the first time she made them she did not flour them"
6+ day, 2+ hour ago (564+ words) I have tasted with each dish on the menu a very good selection of DO Empordà wines. — It is the house's wish to showcase the region we have. We have some very good wines, which pair with the dishes we…...
Viviana Varese, the thrice rebellious Italian cook
2+ week, 5+ day ago (493+ words) The story of the Italian cook who is three times rebellious Diari ARA...
Luís Filipe Costa Póvoas: "I have worked 18 hours in a day and more than two days in a row"
3+ week, 4+ day ago (289+ words) "I have worked 18 hours in a day and more than two days in a row" Diari ARA Luís Filipe Costa Póvoas (Porto, 1996) had always imagined that he would end up having an academic career He liked science and for years…...
Casa Natalia: the hostess who goes out of her way for her diners in Formentera
3+ week, 5+ day ago (355+ words) Diari ARA I was once talking to a film expert who told me that the settings of films set in the 60s, 70s, or 80s were not realistic The reason is that these recreations sought objects from a single period, the one in…...