Catalan Cuisine Presented in China II
In this second part of the showcooking, black rice will take centre stage, exploring the ingredients, techniques and connection between rice dishes and Mediterranean cuisine. Its preparation will also provide an opportunity to revisit the reactions and sensations it inspired among the Chinese chefs and discover how they interpreted a dish so deeply rooted in our culinary culture.
To conclude, crema catalana will reveal the sweeter side of this gastronomic journey. Its preparation will provide an opportunity to explore the tradition behind one of Catalonia’s most recognisable desserts and share the surprise and reactions it generated during the experience in China.
Ingredients, recipes, territory and shared experiences come together to show how Catalan cuisine can express its identity and create connections even thousands of kilometres away from its place of origin. Aula Alimentació Sostenible Barcelona
The journey of Catalan cuisine through China continues with two dishes that reveal different aspects of our gastronomic heritage: black rice and crema catalana.
In this second part of the showcooking, black rice will take centre stage, exploring the ingredients, techniques and connection between rice dishes and Mediterranean cuisine. Its preparation will also provide an opportunity to revisit the reactions and sensations it inspired among the Chinese chefs and discover how they interpreted a dish so deeply rooted in our culinary culture.
To conclude, crema catalana will reveal the sweeter side of this gastronomic journey. Its preparation will provide an opportunity to explore the tradition behind one of Catalonia’s most recognisable desserts and share the surprise and reactions it generated during the experience in China.
Ingredients, recipes, territory and shared experiences come together to show how Catalan cuisine can express its identity and create connections even thousands of kilometres away from its place of origin.
