gastronomia
The kitchen, from the fire to the microwaves
We will go to the restaurant Les Cols, awarded with two Michelin stars, for energetically deconstructing a dish. We will do an experiment to assess the energy efficiency of economic kitchen, gas, ceramic, induction and microwave. We will see the technology of steel pans and new silicone utensils. And we will discover the gastronomic potential […]
Story of a sausage
The sausage is a meat product of high nutritional value and long tradition in our country. Indeed Vic can be considered the world capital of this sausage. But the whole process of development takes place in Vic? In Quèquicom we will reconstruct the complete story of a sausage. Based on the traceability of the labels […]
Natural history of la paella
In the paella is represented virtually the entire evolutionary tree and the rice absorbs all the flavors. The reporter Pere Renom travels to the Ebro Delta to learn how to cook this dish with ingredients such as shellfish or duck meat. Renom try to reap rice by hand and to fish seabass with casting net. […]
