Life & Style

During the last few years there has been a rapid growth in ecological products throughout Catalonia. Markets are popping up all over the territory offering local, organic and ecological products.

The restaurants ‘B44’ of San Francisco and ‘Casa Mono’ of New York were recognised for the strong presence of Catalan wine on their menus.

Both small and large companies united to present their high quality cava. The event was a great success, bringing in thousands of professionals.

The Gusti di Frontiera Fair in the Italian town of Gorizia invites Catalonia as the guest of honour in their gastronomic showcase.

Renowned Catalan chefs Ferran Adrià, Joan Roca and Carme Ruscalleda are participating in a Harvard University course aimed at strengthening the bonds between science and cooking.

The new project aims at commercialising Catalan wine in the U.S. market through a website. The plan also includes circulating wines from Catalan designations of origin in various fairs and events dedicated to wine.

Catalan fashion designers Custo Barcelona and Toni Francesc are currently exhibiting their Spring-Summer collections at New York Fashion Week. Custo Barcelona’s collection is inspired by geometric shapes and graphic prints, while Toni Francesc seeks out environmental stability in his pieces this year.

An olive oil from the Cambrils Agricultural Cooperative has been recognised by France, the United States and Israel for its quality. The cooperative recently received three awards for their ‘Mestral’ olive oil, one of the most valued oils in the DO of Siurana. One of the awards was a result of an Israeli competition where around 189 varieties of olive oil from some 14 countries competed to win this mark of quality.

This summer saw a higher percentage of tourist flat occupancy than last year. David Rida, the president of the Association of Tourist Apartments of Barcelona stated that this improvement is due to the “higher numbers of days people are staying and the recuperation of the North American, French and German markets.”

Predictions point to harvest increases, especially in hazelnut crops, a sector looking to profit from its high-quality products.

Studies show that mushroom production in the Catalan woods will be at great levels this season, between 55 and 70 kilos per hectare, way above average. Year after year, the end of summer heat is associated with the start of mushroom season, which will very likely be splendid, according to Catalonia’s Forest Technological Centre, thanks to the copious amount of rainfall throughout the year.

The sector has widened its offers, projecting itself both nationally and internationally in recent years. Only 15% of the cheese produced in Catalonia is consumed by Catalans. The sector produces 10,000 tons of cheese a year and has grown in recent years both in quality and international recognition.

Catalan wine cellars sell their products abroad in order to compensate the large difficulties they find in Catalonia. However, it is not always easy for small wine producers to make their way onto the big market. So how can they do it?

Catalan chef Ferran Adrià is stepping out of the kitchen to lend a helping hand to tourism. He has proposed a new touristic project for the Costa Brava town of Roses, where his world-famous restaurant El Bulli is located. The project includes a natural and gastronomic route through the village.

Wine culture has taken roots in Catalonia. The Harvest Celebration and the Wine Museum of l'Espluga de Francolí (in Tarragona, south of Catalonia) are just 2 examples of this phenomenon.