Prawn stew with ripe tomatoes and green pepper, a succulent and fresh stew with tender prawns and a lot of Mediterranean essence.
Tender and melty beef fricandó, lightly floured and slowly browned in oil to achieve a smooth and flavorful texture.
Rice pudding is a sweet and creamy combination of round Bomba rice and fresh whole milk, where the softness is enhanced with a bit of cream and the addition of sugar that provides a comforting touch of sweetness.
The traditional Swiss roll is a fluffy sponge cake made with egg yolks and whites, slightly sweetened with powdered sugar, rolled with a smooth and creamy filling.
Bulgars: crisp cookies with a tender interior, made with simple ingredients and flavored with a gentle touch of spices.
The cherry tart-style coca offers a soft and fluffy texture thanks to the weak flour, enriched with a subtle touch of white wine and melted lard that provides a unique aromatic depth.
The "coca de forner" is a tender and fluffy dough made with bread flour, perfectly hydrated to achieve a soft texture and slightly crispy on top.
The coca from Forner Teresa March is a light and fluffy dough made with bread flour or strong flour, infused with the aroma and smoothness of olive oil.
The Coca de Sant Joan Forki is a sweet and fluffy bread made with preferment and medium-strength flour, perfect for celebrations and full of tradition and flavor.
Chocolate crémeux with a smooth and intense texture, made with 70% couverture chocolate and 35% heavy cream, inspired by the creations of El Bulli.
The traditional Mona de Pasqua is a fluffy and aromatic cake, made with strong flour, mild milk, and the distinctive fresh Parisian yeast, which gives it a light texture and a unique flavor.
The Traditional Easter MonaTRADITIONALsourdoughForki is a spongy and aromatic cake made with sourdough, where each bite conveys tradition through its soft and light texture.
The Neapolitan Pastiera is a sweet cake with a smooth and creamy texture, made with shortcrust pastry, eggs, and an aromatic mixture of wheat and ricotta.
A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
A traditional apple pie with a soft and golden crust, filled with tender apples and flavored with the homemade taste of beaten egg.
The classic Tarta de Santiago is a fluffy almond cake with a moist and aromatic texture, made with whole eggs and raw Marcona almond flour, perfect for accompanying a good coffee.
The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.
The Alsatian kugelhopf is a generously light brioche, with a golden and crispy crust and a rich, fluffy interior, made with strong flour and a preferment.
The "pa de pessic de Vic" is a sponge cake that is fluffy and soft, made with egg yolks and sugar, perfect for accompanying a good coffee.
The Genoese Sponge Cake is a fluffy sponge crafted with whole eggs and egg yolks, which, along with the sugar, provides it with a light and airy texture, ideal for accompanying coffee or snacks.
The pudding from Nord - Pas de Calais is a comforting combination of stale bread or other bakery products like stale croissants, soaked in whole milk and baked until achieving a smooth and creamy texture.
The Forki Epiphany Cake, with a soft and slightly sweet dough thanks to its pre-ferment of strong flour and whole milk, is perfectly fluffy and aromatic to celebrate Epiphany Day.
Cuarada is a smooth and creamy dairy dessert, rich in calcium, that melts delicately on the palate with its silky texture and slightly tangy taste.
The desalted cod, with its smooth and flaky texture, regains its marine essence after a careful hydration process with abundant water that generously covers it.
Intense and flavorful black rice with tender and succulent cuttlefish, a seafood dish with deep aromas and creamy texture, ideal for a meal with family or friends.
Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.
The fideuà is a seafood dish with noodles cooked in fish broth or Aneto stock, absorbing intense flavors and a succulent consistency with bottled water that perfectly envelops them.
Paella with a rich and flavorful sofrito, filled with juicy shrimp, tender cuttlefish, and fresh clams that bring a maritime burst to every bite.
The xató from the women's school is an explosion of Mediterranean flavors with its creamy sauce of Marcona almonds and roasted hazelnuts, enriched with the depth of ñora peppers.
The Empordà bunyols from the workshop with Josep Baltà are soft and fluffy sweets made with a balanced preferment and the delicacy of fine flour.
Light and fluffy "Bunyols de vent" with a golden, crunchy crust that hides a hollow and subtly sweet interior.
Santa Clara gems are traditional sweets with a soft and velvety heart of egg yolks, wrapped in a thin, sugary layer that melts in the mouth.
The pastissets of Tortosa, with their crispy dough filled with sweet angel hair jam, are made with soft flour and eggs, offering a delicious contrast between the smooth texture and the sweet filling.
Golden and crispy pastry croissants, with a tender interior, perfect for elegant breakfasts or cozy afternoon snacks.
Ensaimadas are traditional Balearic pastries, with a fluffy and light texture, made from a dough that requires time and patience to achieve its characteristic spiral shape and a delicately sweet taste.
The "picada" is an aromatic blend of fresh parsley leaves and extra virgin olive oil, which adds a smooth texture and intense flavor to your dishes.
A smooth and creamy béchamel sauce, made with 1/2 liter of milk and balanced with 25 grams of butter and flour, ideal for enhancing your lasagnas and gratins.
A creamy and enriching sauce made with garlic and black peppercorns, perfect for dipping slices of fried bread with a crunchy texture.
Dametles Sauce is a thick and flavorful cream made with eggs, crushed almonds, and a touch of raw garlic, ideal for accompanying meat or fish.
A succulent marinara sauce with fresh clams and large onions, all soaked in extra virgin olive oil for a creamy texture and a deep sea flavor.
A creamy and flavor-packed sauce perfect for calçots, with a base of raw marcona almonds, roasted hazelnuts, and pine nuts that gives it a smooth and intense texture.
Romesco sauce, with a rich and intense flavor, is made without roasting, combining onion and ripe tomato with oil to achieve a smooth and homogeneous texture.
Tender artichokes cooked slowly with a touch of mild oil, resulting in a succulent delight full of Mediterranean flavor.
Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.
Chicken croquettes with a soft and tender interior, made with chicken breasts and a base of spring onion and wheat flour.
Tender and light Breton crepes, perfect for both savory and sweet combinations, offering a smooth base that contrasts with flavorful fillings.
Oven-roasted lamb shoulder is a succulent and tender dish, where the meat falls apart after a long, slow cooking, infused with the aromas of roasted onions and garlic.
Catalan-style beans with black and white sausage, a traditional dish where the tenderness of the small beans combines with the intense flavor of the sausages, creating a symphony of tastes.
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
Potato tart with a creamy base topped with tender cabbage and blood sausage, seasoned with the gentle aroma of Figueres onions.
Tender sardines marinated in a mild garlic escabeche, where acidity and Mediterranean flavors meld with each bite.
Marinated sardines with a fruity touch of tomato, present a smooth texture and an intense, fresh, and salty flavor.
Smooth escalivada mousse with the roasted sweetness of red peppers and the velvety creaminess of eggplant, enriched with cream.
The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.
A simple and comforting soup where slices of bread are soaked in olive oil, creating a smooth texture with the bottled water that adds a subtle and natural touch.
The bread and garlic soup is a comforting dish, with a smooth and rich texture, made with slices of bread soaked in a flavorful broth infused with garlic.
The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.
Menjar Blanc is a smooth and luminous cream, made with gelatin and 300 grams of rice flour, that melts delicately on the palate with a velvety texture.
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
Panellets are traditional sweets with a smooth and moist texture, made with grated Marcona almonds and mineral water, perfect for celebrating the "castanyada."
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
A surprisingly simple apple Tatin tart, where the crisp puff pastry embraces sweet caramelized Golden apples, offering an irresistible combination of textures and flavors.
This panettone is an airy and fluffy delight, made from sourdough that imparts a deep and distinguished flavor, with traditional ingredients that complete each bite.
Tender and fluffy Berliners with a golden crust, made with eggs and medium-strength flour, perfect for accompanying a hot coffee.
The Traditional Forki Easter Mona is a soft and fluffy pastry, made with strong flour and water, thanks to an active sourdough starter refreshed the day before.
Crispy bread with a golden crust, made with bread flour and water, offering a light and fluffy crumb characteristic of Forn Baluart.
Barm Bread is an artisanal bread with a rich and complex flavor, made with warm beer and sourdough starter, which gives it a fluffy texture and a slightly crispy crust.
The Greek Celebration Bread is an artisanal bread with a crunchy crust and a soft, flavorful interior, made with sourdough and strong flour.
The farmhouse bread from Forn Baluart has a crunchy and golden crust that envelops a tender and flavorful crumb, resulting from the perfect combination of bread flour, strong flour, and water.
Soft and fluffy pita breads created with Xavier Barriga's recipe, ideal for filling with your favorite ingredients.
Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.
The Stollen Forki is a dense and aromatic German sweet bread, filled with fruits and spices, that can be made with fresh or dry yeast, or even with sourdough, achieving a smooth and rich texture with a buttery touch.
The brossat (recuit de drap) is presented with a smooth and delicate texture, made with the typical whey from Cerdanya, providing a fresh and slightly acidic taste perfect for accompanying sweets or as a light dessert.
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
Salted anchovies, small and firm, with a salty touch that enhances their natural flavor, perfect to accompany bread with tomato.
Forki quince paste is a sweet quince preserve with a firm yet juicy texture, requiring a touch of acidity, achieved through the addition of lemon juice or citric acid, to balance its flavor.
Delicious mandarin marmalade with a perfectly balanced sweet and tart profile, achieved through the precise addition of citric acid to enhance the fresh and fruity flavor of the fruit.
Blackberry jam is a thick and sweet preserve, with a vibrant touch due to the pH adjusted with citric acid, which enhances the fresh flavor of the forest fruits.
A homemade sofrito, smooth and flavorful, made with peeled ripe tomatoes, sweet Figueres onions, and a generous amount of virgin olive oil, providing a velvety texture and a comforting taste.
Tiger nut horchata, a traditional refreshing drink with a creamy texture and a subtle citrus touch thanks to the lemon peel.
The coca dacsa is a flavorful and smooth base made with a mixture of wheat flour and corn flour that provides a unique and consistent texture.
The bread rolls have a crispy crust and a tender interior, made with flour and water and enriched with sourdough or fresh Parisian yeast for an authentic flavor.
The "coques de panada" are empanadas with a basic dough that is soft and slightly elastic, made with medium-strength flour, warm water, and a touch of white wine.
The thin pasta shells are light and crispy, with a dough made from soft flour and siphon that provides a smooth texture thanks to the touch of white wine.
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.
Rice cooked to perfection, with a soft and light texture, ideal for accompanying any main dish and adaptable to different portions according to needs.
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
A fragrant and balsamic blend of medicinal herbs with aniseed notes from Illicium verum, ideal for infusing and preparing an aromatic ratafia.
An artisanal bread with a crunchy crust and a soft crumb, the result of a meticulous preparation process that transforms simple ingredients into a masterpiece.
Juicy seafood cooked to perfection retains its succulent texture and sea flavor, with just the right amount of salt perfectly balancing each bite.
A succulent lobster stew, with tender female lobster and finely chopped onions, all cooked over low heat for a smooth texture and an intense taste of the sea.
The Forki tuna marmitako is a succulent stew that combines the tenderness of tuna cubes with the sweetness of Figueres onions and the aroma of ripe tomatoes.
Traditional Conca pastries with a crispy crust made of strong flour and lard, filled with a succulent and flavorful filling inside.
Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
Monkfish Empordanesa is a flavorful dish where the tender monkfish blends with the sweetness of the onion and the penetrating aroma of garlic.
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.
Juicy prawn stew with a rich and aromatic broth made from ripe tomatoes and fresh onions, making this dish a comforting classic.
A fish stew with an intense sea flavor, made with monkfish, scorpionfish, or gurnard, and its flavor is enhanced with monkfish liver and a touch of garlic.
Traditional egg pannacotta is a smooth and creamy dessert, made with whole eggs and egg whites, that melts in the mouth with its velvety texture.
The traditional tiramisu is a creamy dessert with layers of espresso-soaked ladyfingers and a rich mascarpone cream, garnished with a touch of bitter cocoa.
Kefir is a fermented and slightly effervescent beverage, with a smooth and creamy texture, made with traditional ingredients that provide a slightly acidic and refreshing flavor.
Cod with samfaina Forki style is a dish of intense aroma and rich flavor, where the cod is combined with a samfaina of ripe red tomatoes, onions, and cloves of garlic, creating a sticky texture and an unmistakable taste.
The Aranese onion coca is a delicious base of puff pastry, topped with caramelized onions and tomatoes, that combines a crunchy texture with the sweet and intense flavor of the ingredients.
Confited cod loins with porcini mushrooms, combining the tenderness of the salted cod with the earthy and intense flavor of the porcini, all enveloped by a delicate texture that melts in the mouth.
The Forki porrusalda is a warm dish with a smooth texture, where desalted shredded cod is combined with leeks and carrots, creating a delicious, comforting soup full of rich flavors.
The homemade coca is a delicious, fluffy-textured cake made with whole eggs, sugar, and flour, making it ideal for enjoying at breakfast or snack time.
The coca davellanes of La Fatarella is a sweet delight that combines the softness of milk with the aniseed flavor of anise or sweet fennel, resulting in a moist and slightly fluffy texture, perfect to accompany with a good white wine from Terra Alta.
The coca de llardons is a delicious flaky pastry filled with golden cracklings and pine nuts, combining light textures and intense flavor in every bite.
The coca de vidre is a traditional sweet with a fine and crunchy texture, made with glass flour, whole milk, and butter, that melts in your mouth with each bite.
The Catalan Table
