Catalan vegetarian cooking will be coming to UNISG’s Academic Tables this week. The creativity of two Italians, Chiara Bombardi and Daniele Rossi, Slow Food champions in the Spanish city, lies behind Rasoterra, one of Barcelona’s most interesting restaurants.
The gastronomic experience here is based on an environmentally friendly style of cooking, attentive to the sourcing of high-quality ingredients which are used to create delicious, authentic and clean flavors.
Daniele and Chiara choose organic wines and buy produce from small farms as well as vegetables from a local kitchen garden, in order to put together menus with limited food miles. The attention to the ecosystem and the true value of food is one of the foundations of the bistro, whose dishes also reflect the gastronomic history of Catalonia.
Here are the menus for the three days at Pollenzo:
On Monday October 23, lunch starts with a parsnip and ginger soup, followed by a fricò of mushrooms, rice and chickpeas, and concluding with a sweet potato compote with star anise and pumpkin seeds.
Tuesday October 24 will feature Coca de Trempò (a kind of flatbread) with confit vegetables, romesco sauce (made with hazelnuts and red pepper from Tarragona) and Bra Tenero cheese, followed by smoked tofu with autumn roots and tubers and for dessert crema catalana with pear, apple and rosemary.
The final menu on Wednesday October 25 will start with a tartare of barley, beets, cucumber, red onion and seaweed, continuing with a potato tortilla with pa amb tomàquet and alioli and finishing with “Rasoterra” rice pudding.
+ Learn more about the Academic Tables
© Instagram photo credits: @alfdelforno @chelscall @dariaratiner @efifield94 @eleninii @gianlucabitelli @itsnotjustaboutfood @michalevit ©Marcello Marengo