The most eagerly awaited announcement of spring is the arrival of morels. As strange as they are exquisite and delicious, morels have a varied repertoire: in rice, omelettes or stews, but also sautéed with wild asparagus or stuffed (if they are large enough). Empty on the inside and wrinkled on the outside, forming labyrinthine ridges, […]
The most common and most appreciated pea is known as the Garrofal pea, and although it is a little smaller than the common pea, its distinguishing feature is its great sweetness. It is sown in October and the harvest begins in March. We serve it with the most traditional recipe, smothered with pork ribs and […]
Located in the CENTRAL HIGHLANDS (Perthshire), an area of great valleys where the distillates are smooth, light-bodied, fruity, sweet and fragrant, contrasting with a dry finish. L'Aberfeldy 12 Years Old is a relaxing, silky and uncomplicated Single Malt. Ideal as an introduction to the world of whisky.
Discovered in Valls in the 19th century, the calçot is a very tender, white and sweet onion that has the IGP "calçot de Valls" seal of approval. February and March are the best time to eat them, although they can be eaten from the end of November until April. They are traditionally eaten in "calçotades" […]
We are excited and determined to incorporate this sumoll from the Pla del Bages DO. A wine with volume and structure, but which respects the freshness of the variety. We thank and value the noble work of the Fundació Ampans, and at the same time we are working on a new wine reference of our […]
Also known as the Périgord truffle, when it is born it is reddish, but it soon turns black, adopting globular, amorphous and peculiar shapes. Cultivated, but also wild, the truffle is harvested in winter. With firm, black flesh, with whitish, labyrinthine veins, it has an intense, penetrating aroma. It is served with a fried organic […]
Eventhough on autum are ready, we prefer them on winter time. Ideal for those with high cholesterol, but also for combating weight, heart and uric acid problems. We grill them, present them nice and crisp, with no caps or skins, and we serve them with a sprinkling of dried fruits and nuts.
When the Fall comes, we light the fireplace. Think about it!
Originally from Crete, the quince is a very popular autumn fruit in Catalan cuisine. Not really rich in protein, but yes in fibre, it has a thick, velvety skin and a very acidic, hard flesh: it is usually candied. We serve it as a starter in a salad, and also as a dessert accompanied by […]