I met the wonderfully knowledgeable and enthusiastic couple who own the Vallespir’s saffron farm (Domain Casanoveas, Maureillas Las Illas) at a Goat Festival in Arles sur Tech. Their passion for farming was completely evident as they explained how they lovingly raise their crocuses. Each stem is hand-picked and carefully dried in an oven to produce wonderful golden saffron which crumbles in your hand and has such rich earthy aromas.
The Easter Omelette, or ‘Omelette Pascale’ is more than just a recipe in Catalonia – it’s a whole tradition!
Mar I Muntanya (sea and mountain) is a regional expression for traditional local recipes that combine seafood with meat, poultry, or game. Here is just one of many combinations.
Bunyetes are traditionally made and eaten at Easter all over Catalonia.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
The Easter Omelette, or ‘Omelette Pascale is more than just a recipe in Catalonia – it’s a whole tradition!
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Spinach polenta. Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Croquettes catalanes Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.