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They have celebrated their meeting after a long time having lunch in a beautiful place, El Racó d'en Víctor, a wonderful restaurant in Hostafrancs where you can taste the best of the Mediterranean cuisine.
Hostafrancs is a neighbourhood in the Sants-Montjuïc district of Barcelona, Catalonia.
Originally, the land of the neighbourhood belonged to the former municipality of Santa Maria de Sants, the current district. In 1839 the Provincial Council was to disassociate the sector was the Pont d'en Rabassa Cross to cover for him in Barcelona.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin.
The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree.
The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, Provençal, Catalan, Balearic, Valencian and Andalusian, though some authors include additional cuisines. Portuguese cuisine, in particular, is partly Mediterranean in character.
The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato, vegetable stews, and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean.
The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products.
Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.
The concept of a Mediterranean cuisine is very recent, probably dating from the publication of David's A Book of Mediterranean Food (1950).
David herself did not use the term, speaking instead of Mediterranean food, cookery, or cooking.
The usefulness of the concept is disputed. Carol Helstosky, author of the book Food Culture in the Mediterranean (2009), is among the authors who use Mediterranean cuisine interchangeably with Mediterranean food.
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in fruits and vegetables, while low in sodium.
It is also enriched with olive oil,
high in antioxidants as well as monounsaturated
and polyunsaturated fats.
David Perlmutter
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