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    <title><![CDATA[Ara in English - Lucas Crusellas]]></title>
    <link><![CDATA[https://en.ara.cat/etiquetes/lucas-crusellas/]]></link>
    <description><![CDATA[Ara in English - Lucas Crusellas]]></description>
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    <ttl>10</ttl>
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      <title><![CDATA[The great Dubai chocolate tile scam: no pistachios, just fake creams and flavorings.]]></title>
      <link><![CDATA[https://en.ara.cat/food/the-great-dubai-chocolate-tile-scam-no-pistachios-just-fake-creams-and-flavorings_1_5511541.html]]></link>
      <description><![CDATA[<p><img src="https://static1.ara.cat/clip/1923cf80-464f-4426-9c30-df5b583ed4ad_16-9-aspect-ratio_default_0.jpg" /></p><p>The chocolate tile filled with pistachio praline and toasted pastry <em>kataifi </em>(a type of filo pastry) has become a mass phenomenon that has divided chocolatiers into two camps: those who don't want to know anything about it, because they find it commercial; and those who have started making it because they consider it to be as good an invention as After Eight, which was created in the United Kingdom in 1962. The fact is that this innovative chocolate tile, created by the Egyptian <a href="https://mengem.ara.cat/mengem/xocolata-dubai-d-surt-tant-d-exit_1_5407054.html" >Sarah Hamouda in 2022</a>, has a high price due to the filling, specifically the praline, the pistachios with sugar, because the nuts cost around thirty euros per kilo. Therefore, <a href="https://www.ara.cat/estils/catala-lluc-crusellas-millor-xocolater-mon_1_4534393.html" >the chocolatier Lluc Crusellas</a> He says that "if you find a Dubai chocolate for two euros, it's a fake Dubai tile, without pistachios."</p>]]></description>
      <dc:creator><![CDATA[Trinitat Gilbert Martínez]]></dc:creator>
      <guid isPermaLink="true"><![CDATA[https://en.ara.cat/food/the-great-dubai-chocolate-tile-scam-no-pistachios-just-fake-creams-and-flavorings_1_5511541.html]]></guid>
      <pubDate><![CDATA[Sun, 28 Sep 2025 16:01:07 +0000]]></pubDate>
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      <media:title><![CDATA[The authentic Dubai chocolate tile, like the one in the photo, has pistachio praline inside and kataifi]]></media:title>
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      <subtitle><![CDATA[This sweet has become a mass phenomenon that has divided chocolatiers into two camps: those who hate it because they find it commercial and those who love it because it brings them a lot of sales.]]></subtitle>
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      <title><![CDATA[Why Michelin-starred chefs are hooked on speed on wheels]]></title>
      <link><![CDATA[https://en.ara.cat/food/why-michelin-starred-chefs-are-hooked-speed-wheels_1_5314986.html]]></link>
      <description><![CDATA[<p><img src="https://static1.ara.cat/clip/daa96df1-1ecf-4fa3-a410-9341a8eeac0a_16-9-aspect-ratio_default_0_x1321y750.jpg" /></p><p>Jordi Roca, one of the world's best pastry chefs, was walking through the Llémena Valley looking for flowers when a man on a bicycle stopped. "What are you doing, Jordi? You look like a bogeyman with this bag," he asked. "I'm looking for flowers to make desserts," Jordi replied happily. In front of him was a true legend of Catalan motorsports, Salvador Servià. "Being able to meet people like him makes me happy," says the youngest of the Roca brothers, who still has no idea what his future holds when he arrives at the starting point of the KH-7 Costa Brava Rally and is allowed into the area reserved for drivers. "Me being the driver. It's awesome!" he says, smiling.</p>]]></description>
      <dc:creator><![CDATA[Toni Padilla]]></dc:creator>
      <guid isPermaLink="true"><![CDATA[https://en.ara.cat/food/why-michelin-starred-chefs-are-hooked-speed-wheels_1_5314986.html]]></guid>
      <pubDate><![CDATA[Fri, 14 Mar 2025 06:00:48 +0000]]></pubDate>
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      <media:title><![CDATA[Jordi Roca, a motor enthusiast]]></media:title>
      <media:thumbnail url="https://static1.ara.cat/clip/daa96df1-1ecf-4fa3-a410-9341a8eeac0a_16-9-aspect-ratio_default_0_x1321y750.jpg"/>
      <subtitle><![CDATA[Jordi Roca participates in the KH-7 Costa Brava Rally, Nandu Jubany shined in the Dakar, and the Torres brothers are more into cycling.]]></subtitle>
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      <title><![CDATA[Lucas Crusellas, the shy boy from the village who conquered the world]]></title>
      <link><![CDATA[https://en.ara.cat/food/lucas-crusellas-the-shy-boy-from-the-village-who-conquered-the-world_1_5295898.html]]></link>
      <description><![CDATA[<p><img src="https://static1.ara.cat/clip/823f3326-d81d-4c5e-819d-682f7b0e1db3_16-9-aspect-ratio_default_0.jpg" /></p><p>"When you see how they unload the truck, you already know who will be on the podium," says a chocolatier who has been part of the jury of the World Chocolate Masters, the competition that made us discover a name: Lluc Crusellas, the boyfriend of Santa Eulàlia de Riuprimer <a href="https://www.ara.cat/estils/catala-lluc-crusellas-millor-xocolater-mon_1_4534393.html" >which in 2022 won the most precious trophy in the world of cocoa</a>. And all this, long before anyone thought he could win – well, someone did think that, we'll get to that – was recorded by Jordi Torra. A material that has now been transformed into a documentary and that could be seen at the Atlántida in Vic.</p>]]></description>
      <dc:creator><![CDATA[Rosa Rodon]]></dc:creator>
      <guid isPermaLink="true"><![CDATA[https://en.ara.cat/food/lucas-crusellas-the-shy-boy-from-the-village-who-conquered-the-world_1_5295898.html]]></guid>
      <pubDate><![CDATA[Tue, 25 Feb 2025 06:00:30 +0000]]></pubDate>
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      <media:title><![CDATA[An image from the documentary by Lluc Crusellas and Jordi Torra.]]></media:title>
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      <subtitle><![CDATA[The chocolatier presents the documentary at the Atlántida in Vic that shows how he won the World Chocolate Masters]]></subtitle>
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