If two years ago the Corpus of Catalan Cuisine included the recipe for gazpacho, which caused a great stir, the new edition brings grilled fish. "We don't understand how we hadn't included it yet [in the Corpus]; now it's there and also another novelty, fish 'romesco' instead of meat 'romesco'," states Pepa Aymamí (Vallmoll, 1945), who also adds that in the new edition they have included exhaustive files for all ingredients.

Xavier Mestres (Vilanova i la Geltrú, 1944) arrives at the port of Vilanova with his Scoopy. He says his back is hurt, but you wouldn't know it, riding on the motorbike. He cooks, and today we've gathered them first at the port, where we're joined by the head skipper, Jaume Carnicer, and then at the house of a Vilanova fisherman to talk about what will be the big news for next year's Sant Jordi: the last Corpus Christi of Catalan cuisine ~Let's cheer for the photos you admire right in front of their boats. Both are good cooks; Xavier comes from a family of lifelong restaurateurs in Vilanova, and at one point they explain the two dishes they would make today. The angels will sing. For dessert, orange crickets with candied orange and vanilla ice cream, which Xavier Mestres himself will prepare.