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A Thousand Flavors in Barcelona

A Thousand Flavors in Barcelona

Sofi in Spain - Sn 1/Ep 8Sofi in Spain - Sn 1/Ep 8

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Sofi's adventures continue in Barcelona as she visits the famed market, La Boqueria, before heading to an old tavern to prepare a soup from the last century!

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Transcript

- On our previous episode, we saw Barcelona through Gaudi's eyes. Today I will show you the other marks of the city. At Placa de Catalunya, the art of Josep Clara lives together with birds, street artists, and their magic. This is La Rambla, a famous area which is very crowded day and night. It is a one and a half kilometers walk to our Colum monument. Once again, we enjoy walking by the Mediterranean Sea. In today's episode, we continue touring Barcelona, and we start with el Mercado de la Boqueria. More than 300 places offer all types of treats. This is the biggest and diverse market in Catalunya, and the most visited. No wonder why my friends told me to visit this place and stop at Aroma Iberic. Here I could taste regional products and learn from the expert, the owner Joseph Maria Sendra Font. - [Sofia Voiceover] Certainly, the pack didn't get to Argentina, as neither did the chocolates, nuts, or fruit. The only thing I didn't eat that day were the condiments. I bought a few, then I carried on walking and bought some more. - [Sofia Voiceover] Craft torrones, C-R-A-F-T. This stop meant a before and after for my palate. Now having tasted thousands of flavors, it is time for some history. We got into the Gothic Quarter and visited Casa de L'Ardiaca. In its quiet patio, the only sound is the water falling into the fountain. The gothic is the most antique quarter in Barcelona. The cathedral has been updated in response to an increasing number of tourists. Around the corner, we found the neo-gothic bridge, controversial piece of Joan Rubio, keen disciple of Gaudi. I am looking for the owners of La Cassola Restaurante four sisters who will teach me how to do a typical plate from Catalunya. The only antique tavern hidden in the Gothic Quarter, the place to prepare a soup from the last century. - [Sofia Voiceover] Chicken, pork, and cow cuts will cook in the broth for two and a half hours until they are ready. Vegetables, botifarra, black and white, bacon and balls, go in separate netting to pull them out one at a time. When ready, we put them on the plate, but this is not the end. Now the pasta. Galets are cooked in the same broth for 17 minutes. - [Sofia Voiceover] Food for sharing. And speaking of sharing, that night I had wine from the famous porron. Or at least I tried to.

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