FoodCuttlefish with peas by Montse and Júlia: "Making traditional recipes, yes. Cooking like a hundred years ago, no need"Empar Moliner15-05-2026
FoodMontserrat's wild boar casserole: "In love, we used to go too fast. Now, on the other hand, perhaps they go too slowly"Empar Moliner18-04-2026
FoodPilar's calçotada: “If you buy calçots, make sure they have the PGI of Calçot de Valls, which are sweeter”Empar Moliner21-03-2026
FoodThe burning of Saint Joseph of Mary: "It's so good it seems much harder to do!"Empar Moliner21-02-2026
FoodGrandma Inés' artichoke omelet: "Once we played a game to see who could make the biggest omelet and I won."Empar Moliner19-02-2026
FoodTeresa's stew and meat stew: a Barcelonan by adoption in love "with spells"Empar Moliner20-12-2025
FoodThe mute duck of Penedès in Joana's cava: "I like to leave everything ready because my dream is to go and see castles"Empar Moliner20-11-2025
![Wise cooking with Montserrat: wild boar casserole](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)