A wild food tour of Barcelona kicks off my discovery of Catalan foods starting with “coco” bread from a local bakery for breakfast, a visit to a vermouth bar for a pre-lunch aperatif, lunch of snails and offal stew and wine literally poured directly into the mouth, followed by an afternoon nut milk shake. Then I join chef and Catalan cooking instructor, Nuria Gine Gras, to make a family meal of the old fashioned fish stew, Suquet de Peix Back at home I make my own quick and easy Spanish dish of Pork with Spanish Olives.
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GUESTS
Nuria Gine Gras
Cooking school:
Sam Zucker
https://zuckerandspicetravel.com/
WHERE WE ATE
Morro Fi Vermouth Bar (vermouth, snacks)
Gelida Restaurant, (snails, offal stew, wine)
https://www.barcelona.com/barcelona_directory/restaurants/catalan/gelida
Horchateria Sirvent, (nut milk)