The 'ensaïmattone': the sweet invented by a Catalan pastry chef that aims to become as popular as the cronut.
Food |
25/05/2025
![The ensaïmattone, invented by pastry chef Joe Moretones, combines panettone dough with the shape of an ensaimada and replaces the butter with shortening. Pictured: sobrasada, angel hair, and classic](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)
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Food |
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Jon 'Cake' Garcia: "In a 20-square-meter workshop, I've managed to make 1,000 cheesecakes a week."
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Cinco Hermanos restaurant celebrates its 50th anniversary, Os-kuro's new menu, and three other culinary innovations.
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Òliver Peña: "Both before and after earning the Michelin star, we're creating a menu of fourteen creations for €100."
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Serra Groceries: The corner Starbucks couldn't keep
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The fish that is more than 400 years old and that today only two restaurants in Barcelona cook
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Jordi Vilà: "Albert Adrià's Enigma is the restaurant most mistreated by the guides."
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The opera singer who could have been invented by the Swiss artist on Petritxol Street in Barcelona
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Stefano Colombo: "Let's make dishes we want to make, not the ones found on every restaurant menu."
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Tricks to avoid wasting fruit
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The Vall Llach winery will produce wines outside the DOQ Priorat and create a line of kombutxa teas.
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