Recipe swap through cooking: Penang Pasembur vs Zarzuela 'Fishermen stew' Have you ever tried Penang…
Bego SanchisMay 19, 2014
Tuna sirloins in citric 'escabeche' with sautéed vegetables Ingredients (serves 4) 400 gr tuna 1…
Bego SanchisApril 25, 2014
Don't miss the opportunity to taste the typical fritters sold during these days. You will find…
Bego SanchisApril 15, 2014
With the coming of Lent, it's time to eat all kinds of bunyols : bunyols de l'Empordà, bunyols de…
Bego SanchisApril 4, 2014
If you don't run away when you hear 'tradition', we encourage you to cook Crema…
Bego SanchisMarch 19, 2014
We like eating according to the seasons of the year and in winter artichokes are…
Bego SanchisFebruary 10, 2014
Colman Andrews says that if Barcelona has a single culinary presentation so well-loved and widely…
Bego SanchisDecember 11, 2013
It is so hard to choose between the two most popular sweet delicacies from the…
Bego SanchisMay 22, 2013
