Look out for ‘fougasse’, the Catalan version of the Italian ‘focaccia bread’.
Traditional Calçotadas take place in March (occasionally late Feb too!).
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.
A creamy, saffron-laced delight, perfect for a snazzy dinner party or just to enjoy a deux.
Local foodie, Hilary Cacchio, shares her modern twist on the classic Catalan Vermut cocktail
The Garrotxa Volcanic Zone became a Natural Parc in 1985. It consists of more than thirty volcanic cones, most of them hidden in deep forests.
Cassoulet – Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
A great accompaniment for cheese, charcuterie, pate and also good in your sauces and gravies, particularly duck and greasy meats, to cut down the fat.
We may love beans, but do they reciprocate?