Life & Style

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.

Josep Ramon Castells, the president of the Federation of Mollusc Producers from the Ebre Delta, explained in an interview the properties and the quality of the mussels and oysters they produce. They have a stronger flesh and greater sea taste than those from France and Italy.

The county of Garraf, 20 minutes South from Barcelona, has recently begun a new programme for tourists of the area, a route that combines elements of landscape, culture, and gastronomy. The itinerary includes panoramic views of the Garraf Natural Park and wine tasting, among other activities.

A new guide book has hit the shelves which maps out the bottom of the Illes Medes sea for potential scuba divers who wish to explore the area. The guide intends to give divers a preview of the seafloor, preparing them for their dives.

Wine from Alella, in the northern coast of Barcelona, captivates the public and goes beyond borders in this time of economic crisis.

Fourteen Catalan producers of luxury gastronomic goods come together to present their companies abroad and to expand their presence in foreign markets

The Natural Park in the Pyrenees has excelled in the conservation of the Mountain Grey Partridge and other hunted species. The park managers have implemented the Quality Standards of the European Federation of Parks, which has given the park the award.