Why Italian delicatessens are better than Catalan ones (but their cured meats aren't) Misc | 10/07/2025
The Paradiso cocktail bar will open its third location, Amatller chocolate offers to make cocoa paste, Enrique Tomás makes grukini, and two other new products. Misc | 09/07/2025
![Chef Carme Ruscalleda maintains that in cold creams, the ingredients must be balanced. No single ingredient should overpower the others.](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 16 9"%3E%3C/svg%3E)