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Easter is here!

During the days previous to Easter, the pastry shops of Catalonia exhibit a delicious and original show: cakes and chocolate figures, some of which are so complex and detailed that we can talk of real art works. This tradition, which is typical from Catalonia and Valencia, is known as “Mona de Pascua” (Easter cake). Its name comes from the Arabic term ‘munna’, which means “provision of the mouth”, a gift in the shape of sweet food that the Moriscos (Moorish convert to Christianity who remained in Spain after the Reconquest) used to make for their lords to celebrate that Lent was over.

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During the following weekend there are some processions around the city and on Monday March 28th (Lunes de Pascua) is tradition to eat “La mona de Pascua” it is a cake accompanied by several figures of chocolate. The godfather present to the godchildren on the Mona Day (Día de la Mona). This is the day when families get together to eat the mona as a dessert.

Altiro barcelona will be open until Thursday 3pm. Friday to Monday the office will be closed. Enjoy the holidays and see you on Tuesday!

Easter is coming!

This Sunday is “Domingo de Ramos” when the streets are filled withh children with palms, palmones, olive branches, laurel … to be blessed and so good luck the rest of the year the whole family.

Palmón

 During the following weekend there are some processions around the city and on Monday April 6th (Lunes de Pascua) is tradition to eat “La mona de Pascua” it is a cake accompanied by several figures of chocolate. The godfather present to the godchildren on the Mona Day (Día de la Mona)

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One reason that the human species has survived so many years of evolution, among many others, is the ability to adapt their diet to territory and fauna. Strange things are eaten everywhere: beetles, scorpions, worms or … Snails! If you were in Beijing would test the scorpion kebab? And in Cambodja the fried tarantula? Then try the Snails (Cargols in Catalan) in Barcelona! Yes, today we will talk about the snails, one of the slimy animals and unappetizing at first glance, it is a delicacy of the most traditional in our culture.

Do not wonder that many restaurants, especially those of Catalan cuisine, be among the pa amb tomàquet (bread smeared with tomato) and botifarra amb mongetes (sausage with dried beans) dish ‘cargols‘. Prepare stewed with tomatoes or just to “a la llauna” (grilled-grill) and for many people are delicious!

If you are of those who like to try, here are a few restaurants we suggest:

El Mussol is a restaurant chain that was able to adapt the traditional cuisine Catalan farmhouses heart of a big city. Can Cargol Restaurant is in the Eixample and you can find ‘Cargols‘ cooked in many ways … And located in Sants, Can Manel is a rustic and cozy family atmosphere restaurant specializes in Catalan cuisine.

You may not like this type of emotions, but in Altiro Barcelona we are sure that it will be a unique experience! Bon Appétit

Una de las razones de que la especie humana haya sobrevivido a tantos años de evolución, entre muchas otras, es la capacidad de adaptar su alimentación al territorio y a la fauna existente. Cosas curiosas se comen en todas partes: escarabajos, escorpiones, gusanos o… Caracoles! ¿Si estuvieras en Beijing probarías la brochette de escorpión? Y la tarántula frita de Cambodja? Pues en Barcelona probad los Cargols! Si, hoy hablaremos de los caracoles uno de los animales más viscosos y poco apetitosos a primera vista que resulta un manjar de lo más tradicional en nuestra cultura.

No os debe extrañar que muchos restaurantes, sobretodo los de cocina típica catalana, tenga entre el pa amb tomàquet (pan con tomate untado) y la butifarra amb mongetes (longaniza con judías secas) un plato de ‘cargols’. Se preparan guisados, con tomate o simplemente a la llauna (brasa-parrilla) y para muchos están buenísimos!

Si sois de los que os gusta probar, aquí os sugerimos unos cuantos restaurantes:

El Mussol  es una cadena de restaurantes que supo adaptar la cocina tradicional de las masías catalanas al corazón de una gran ciudad. El Restaurant Can Cargol está en el Eixample i encontraréis ‘Cargols’ cocinados de muchas maneras… Y Situado en el barrio de Sants, Can Manel es un restaurante de estilo rústico y ambiente familiar muy acogedor y también especialista en cocina catalana

Puede que no os gusten este tipo de emociones pero en Altiro Barcelona de lo que estamos seguros es que será una experiencia única! Bon Appétit

 Hoy, hablamos de los Calçots!

Cataluña está llena de tradiciones y costumbres: los Castellers, las Sardanas, el pa amb tomàquet,… pero en el ámbito gastronómico Los Calçots son un manjar típico catalán.

Una de las versiones más comúnmente aceptadas sobre el origen de los calçots afirma que su descubrimiento se debe a Xat de Banigues, un campesino de finales del siglo XIX de la zona de Valls (Cataluña), que por descuido, preparó a la parrilla unas “cebollas” que sobrecalentó. Se quemaron todas por la parte exterior y, en lugar de tirarlas, peló las capas más externas quemadas, descubriendo que su interior estaba muy tierno y sabroso. Y ahí está la historia, se trata de estas cebollas llamadas Calçots y una salsa tipo romesco llamada Salvitxada. Lo divertido es cómo se comen porque es imposible no ensuciarse las manos!

Los Calçots se consumen habitualmente en los meses de invierno y aunque son originarios de Valls, una región de Tarragona, se han extendido por toda Cataluña. En prácticamente todas las Masías-restaurantes catalanas encontraréis Calçotades en los menús durante esta época del año: calçots, caracoles, butifarra con mongetes, pan con tomate y crema catalana, típico catalán! Bon profit, amigos!

Today, we discussed about  Calçots!

Catalonia is full of traditions and customs: the Castellers, the Sardana, the Pa amb tomàquet, … but in the gastronomy The Calçots are a typical Catalan delicacy.

One of the most commonly accepted versions of the origin of the calçots says its discovery is due to Xat de Banigues, a farmer in the late nineteenth century in the area of Valls (Catalonia), which inadvertently prepared grilled some “onions “overheated. They burned all the outside and instead of throwing them away, peeled the outer layers burned, finding that the interior was very tender and tasty. And therein lies the story, it comes to these calls Calçots onions and a sauce called romesco Salvitxada type. The funny thing is how they eat (see videos) because it is impossible not to get your hands dirty!

The Calçots commonly consumed in the winter months and although it originated in Valls, a Tarragona region, have spread throughout Catalonia. In virtually all Catalan restaurants Masías-Restaurants find on menus Calçotades at this time of year: calçots, snails, sausage with beans, bread with tomato and cream Catalan! Bon profit, friends!