Cooking Up Spanish Cuisine

Dr. Jaume Gelabert Director, Arcadia in Spain

Date

March 31, 2015

From Chocolates to Champagne

As we're slowly but surely heading towards the end of the semester, a lot is going on here in wintery (unfortunately!) Barcelona. Our students are planning their last trips, starting to miss Barcelona already though are still fully engaged in a lot of great, exciting activities.

On Wednesday 25 we learned how to cook some truly local Spanish dishes: potato omelette (tortilla española), paella (the star of Spanish gastronomy) and crema catalana, a delicious local version of crème brûlée. The two 'teams' debated who did the best job but the outcome was clear: both did great and the dishes were delicious!

Than, on Friday March 27, also in line with gastronomy, we took our students to a Cava winery as well as a chocolate factory. Cava is the Catalan version of champagne and it is considered to be a very high quality. Wine and Cava export are a very big business and Catalonia - the climate and soil conditions are perfect, production is abundant, and of course it's very good.