That the Protected Designation of Origin (PDO) Cava, which in addition to the traditional wineries of Penedès –90% of production is made in Catalonia– integrates others from territories such as Aragon, Navarre, La Rioja, the Basque Country, the Valencian Community and Extremadura, was not a very comfortable arrangement for some producers was already known. The product's visibility is not very uniform, probably due to the disparity of origins, and the state-level regulations governing the designation do not satisfy some producers.

I'm writing these lines while watching the snow fall on the vineyards. The resulting backdrop (we won't call it a "picture" anymore) is breathtakingly beautiful. Some newly planted vines, like mine, are seeing snow for the first time this year. Others, the older ones, have survived the brutal drought of recent years. The cabbages and flowers are covered today in snow as fluffy as a Jordi Roca dessert.

In Catalonia, landscape and gastronomy are almost inextricably intertwined. "The cuisine explains what our land is like: it speaks of our fields and forests, of our flocks and orchards, of the changes in light and temperature throughout the year," Josep Sucarrats, food journalist and editor of the magazine, explained to ARA. RootsThis direct connection with the environment has shaped a culinary tradition that is both seasonal and regional, with dishes that vary not only according to the calendar, but also according to the specific area. "Catalonia is impossible to summarize with just four recipes, because the differences between regions are very pronounced and they are the birthplace of very distinct recipes," he notes.

Sara Pérez (Geneva, 1972) is one of the most respected voices in the wine world. The winemaker at Mas Martinet and Venus La Universal, she was born in Switzerland, where her family was in exile. At the age of two, she returned to Priorat, where she planted roots as deep as they were sentimental. She vehemently defends organic and sustainable viticulture. The daughter of one of the Magnificent Five of Priorat, Josep Lluís Pérez, and the younger daughter of another, René Barbier, Sara Pérez has just been recognized with the prestigious Golden Gueridon at the San Sebastián Gastronomika congress. It was an award ex aequo with Master of Wine Almudena Alberca.