Cuisine of Barcelona – the main city of Catalonia – as if created for the holiday. All the dishes in this city are bright and aromatic, and each meal is accompanied by a special atmosphere.
In traditional Catalan dishes, seafood and mountains coexist in one plate. A characteristic feature of local cooking is a combination of sweet and savory, an abundance of fresh vegetables, fish and meat, generously flavored with olive oil. So what is the first thing to eat in Barcelona and where to do it?
Escudella d’Olla / Escudella d’Olla
Catalonia loves hot soup and two-in-one stews on cool winter days and windy spring. First, a broth is prepared from several types of meat, including black pudding, then vegetables and noodles are added. Continue reading
Coffee along with chocolate is the real passion of the Belgians. Every year, the country imports about 40 thousand tons of coffee beans from Kenya, Ethiopia, Brazil, Guatemala, Mexico.
History and traditions of Belgian coffee
While still a colonial power, Belgium owned coffee plantations in Rwanda and the Congo. Subsequently, having lost them and not being a producer of raw materials, the country began to develop coffee-roasting production and reached the highest skill in it. So talented professionals work in Belgian factories that the robusta or Arabica blends created by them drive crazy even those who are indifferent to coffee.
The most famous Belgian coffee brands include Cordesa, Miko, Onur. But perhaps the most Continue reading
In recent years, the real trouble is with the quality of sunflower oil. I do not mean cold-pressed oil, which is suitable only in salads, but industrial-produced, in large quantities, sunflower oil. Ruthless competition between manufacturers, the desire to make the product even cheaper leads to a decrease in the quality of oil – and already far from the best.
Meanwhile, our health depends on the quality of vegetable oil and fats no less than on the quality of drinking water.
When choosing oil for cooking, one should focus on two characteristics:
whether its taste and smell are suitable for the planned dish and whether the oil will cope with the tasks assigned to it.
For each oil, there is a so-called smoke point – the temperature at which the substances contained in the Continue reading