Life & Style

The passion for mushrooms among Catalans contributes to economic dynamism in pre-Pyrenees counties such as Berguedà, Bages and Ripollès. Many fairs and festivals are held, as well as especial dishes at the restaurants. Catalonia is one the world’s corners that is more into mushrooms degustation but also search.

Led by prestigious and world famous Catalan chef Ferran Adrià, the Fundació Alícia focuses on expanding our knowledge of food, health and sustainability. “We need to learn how to enjoy the things that are good for our body again,” said the director of the centre, Toni Massanés.

The Salone de Gusto Food Expo begins today in Turin, Italy. The expo will offer Catalan wine tasting paired with cold cut meats and cheeses.

The Celler de Can Roca Restaurant, which owes 3 Michelin stars and has been rated by 5th best restaurant in the world by Restaurant Magazine, participated in the campaign ‘Tinc sang de Sibarita’ (I have Sybarite blood) that aims to promote blood donation.

The world famous chef Ferran Adrià is directing a symposium at Harvard University this autumn which blends cuisine and chemistry. Catalan cuisine is the pillar of the symposium, which is the first of its genre at the prestigious university. Next week, the chef Carme Ruscalleda, who boasts 3 Michelin stars and the award-winning chef Nandu Jubany will perform their master classes.

A workshop in central Catalonia has analysed the promotion of local agri-food sectors. The Italian region of Tuscany will share their successful experiences in revalorising local consumption.

The company called Llongueras is owned by his family and directed by his daughter. Llongueras has 120 salons all over the world. The world famous hairdresser Llongueras was fired by a fax that stated the tasks he performs are not “satisfying” for the company.

3 Michelin star Catalan chef Joan Roca of the restaurant Celler de Can Roca speaks about his worldwide success, traditional cooking methods and the concept of Catalan cuisine. The Celler de Can Roca was ranked the 5th best restaurant of the world by Restaurant Magazine.

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.