Sardines, specifically. The tomatoes, ripened in the bush. The watermelon, dripping juice. The wine, pale pink. The coffee, with ice, tonic and lemon. As the chef and author Maria Nicolau says in this Special Gastronomy: “The highest and most refined summer gastronomic experience is joy. Let’s consume it without any type of moderation.” In this special delivery of The weekly country, Allied with EL PAÍS Gastro, we have brought together chefs, products and restaurants to savor this season, from Mallorca (and its organic wines) to Naples (and its pizza), passing through London (and the mythical St. John) or San Sebastián (where we stopped at Geralds Bar). In addition, it includes recipes to test this holiday and the guide ’52 tasty tracks around Spain’, with workshops, markets, restaurants, wines, shops, dishes and products from Lugo to Melilla.
Check out the pieces from the special below:
From La Lobita de Soria to the shrimps of Motril, a recommendation for each province.
The True Neapolitan Pizza Association has been watching over the purity and authenticity of this product for 40 years.
With “from nose to tail” as its motto, this London restaurant has made cuisine based on the use of animals fashionable.
Malaga is the birthplace of the sardine skewer. The dish sells massively and so much success detracts from the quality of its preparation. Its lovers claim the canon: the local product and the art of giving it the exact right touch.
The two performers share a menu and confessions about cinema, theater and food (inside and outside the cinema) at the Taberna Errante in Madrid
Isabel García has been third in the Spanish Artisan Bakery Championship and runner-up in the world
They were born in the eighties with the industrial revolution of ice cream and today they remain almost the same. Full color edible postcards
#summer #watermelons #pizzas #skewers