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Eva Longoria Searching For Spain S01E01

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00:00People believe they're fueled by two opposing spirits.
00:03Zen y Rauscha, which means the balance between practicality and wild creativity,
00:11which is why this region has produced some of the most famous artists.
00:15Gaudí, Miró, Dali.
00:20Oh, and of course, world-famous chefs.
00:23Completed in 1912, this extraordinary structure, with its ornate curves and sculpted chimneys,
00:31was designed by legendary Catalan architect Antoni Gaudí.
00:36But it's not a church or a monument.
00:38It's an apartment block.
00:41Where else would you find a building that's not only super functional, but also a stunning piece of art?
00:48Standing here, you can really feel the soul of Catalonia.
00:53I'm Eva Longoria, and I'm a proud Mexican-American.
01:00Eleven generations ago, one of my ancestors left Spain for the new world and a new life.
01:07400 years later, I'm back.
01:10I'm so excited!
01:12Saludé!
01:12And I'm exploring Spain and its 17 regions to see how the land and its people
01:19have created one of the world's most exciting cuisines.
01:23I think you know what you're doing.
01:26The closest region to both France and Italy, in the rugged northeast corner of Spain,
01:31Catalonia sits close enough to Europe to soak up new ideas,
01:35while never letting go of its own free spirit.
01:39I feel like we should have an animal wrangler.
01:40With Barcelona as its capital city,
01:44Catalonia was the first Spanish region to industrialize.
01:48And it's still known as an early adopter.
01:51Whether it's architecture, art...
01:53Barcelona.
01:54There's the essence.
01:55This region's creative energy, dramatic history, and rich traditions are an explosive mix.
02:10And mealtimes here are full of the most mind-blowing surprises.
02:14Wait a minute, wait a minute.
02:15What is this?
02:16What is this?
02:34Barcelona.
02:35It's got to be one of the world's most exciting cities.
02:39The jewel in Catalonia's crown.
02:43Looking out over the Mediterranean, this prime spot has made it a hub for trade and culture.
02:52It's attracted visitors for thousands of years.
02:54And today, I'm meeting one who just couldn't bear to leave.
02:58Hello!
02:59Eva Longoria in Barcelona.
03:01An American in Barcelona.
03:03Encantado.
03:04It's so awesome to have you here.
03:05Food writer Matt Golding arrived in Barcelona over 20 years ago and fell head over heels.
03:12First with his Catalan wife, and then with Catalan flavors.
03:16He's showing me one of the city's coolest neighborhoods, Sant Antoni,
03:21to take part in a Barcelona rite of passage.
03:28We're on Carre de Parlamente.
03:30If you ask anyone here in Barcelona what is Parlamente all about, they'll tell you vermouth.
03:35Oh, yeah.
03:36But more than just the drink, it's the culture around it, right?
03:39La hora de vermouth is kind of early afternoon, before lunch, family, friends, salty snacks,
03:48a couple of beverages.
03:49Oh.
03:49The whole thing starts coming together.
03:51This is like my kind of living.
03:55I always thought vermouth went in a drink.
03:58I didn't think you'd drink it by itself.
03:59In Italy, it largely works that way, but here it was taken and adapted,
04:03and it became a little less bitter, a little bit more herbaceous.
04:07They kind of found this sweet spot that makes it eminently drinkable.
04:11With around 50 vermouth producers in this region alone,
04:15Catalans have clearly adopted this Italian import as their own.
04:19I'm in heaven.
04:20I'm in heaven.
04:21Okay, we should try this first, right?
04:22Salud.
04:23Salud.
04:23Oh, it has an olive inside.
04:25But you'll get, like, those Mediterranean herbs, like thyme or rosemary.
04:31They use sagebrush in this one, which is kind of part of one of their little secret ingredients.
04:37You're right.
04:37It's not as sweet as some I've tried.
04:40It's not.
04:40And the thing is, you could happily drink a few of these, or you can do...
04:43And rule number one here, if you drink, you eat.
04:49And I'm not talking about a bowl of peanuts.
04:52We've got top-quality tinned fish, Catalan charcuterie called fuet,
04:57succulent olives, and hearty, thick-cut potato chips.
05:02Wow.
05:03Catalan cuisine is really about mar y montana, the sea and the mountains.
05:08And that's kind of the basis of all food culture here in the region.
05:13I can't stop eating this.
05:16I am so ready for lunch.
05:19And Matt's taking me to a place that nails that Catalan combo of sea and mountain.
05:25A restaurant called Gresca, run by local chef Rafael Pena.
05:29Wow, this place is stunning.
05:31This is Gresca.
05:32This is where we want to be.
05:34And this is Rafa.
05:35Rafa, hi.
05:36Nice to meet you, Eva.
05:37I've been telling Eva about the importance of mar y montana.
05:41A big amount of dishes who mix the sea and the air.
05:45So I invite you, if you want, to come to the kitchen.
05:47Oh, I can cook it.
05:48We'll do it together.
05:48Okay.
05:49It's good, no?
05:50What are we making?
05:52This is mandunguilla samsetia in Catalan.
05:55It means meatballs with squid.
05:57You make a stew, very traditional in Cataluña.
05:59You help me with one very important part, what is the picada.
06:02The picada.
06:02Get something you add at the end of your stew.
06:06And it makes zika and it's perfume.
06:08Oh.
06:09I think it's interesting.
06:10Oh, I love that idea.
06:11Picada is a dense pounded paste that's added to Catalan stews and sauces at the end to give complexity.
06:19You got the messy part, but I got the labor-intensive part.
06:22Yeah, but I see you're stronger than me.
06:23That's why.
06:25For this one, I'm mixing saffron, almonds, onion, and chocolate.
06:29Now, I'm used to Mexican mole with chocolate, but I had no idea it was used here.
06:35What's in the meatball?
06:37The meatball is a mix between veal and pork.
06:40How do we cook these?
06:42We fry them.
06:42We fry them.
06:43Okay.
06:47We're going to add the squid.
06:48You're going to fry that in there?
06:50Yeah.
06:50Oh, nice.
06:51Okay.
06:53And then we add some pan broth.
06:57Finally, everything goes back into the pan along with my picada.
07:01And as you see, change the color.
07:09Here we come.
07:10Wow.
07:11Look at those meatballs.
07:14Unbelievable.
07:14This feels to me like a comfort food.
07:22It feels like I could have this on a Sunday when it's raining.
07:26But the texture of the meatball, which is super soft.
07:30Yeah, super tender.
07:31Yeah, and then the texture of the squid, divine.
07:35That to me feels like those two words that really define Catalan culture.
07:40Sen y Rauscha, right?
07:42Yes, I heard this.
07:43Sen y Rauscha.
07:44What does it mean to you?
07:45Sen y is, they say Catalan, they have a lot of sen.
07:48Sen y is like they are rational.
07:51Practical, rational.
07:52Yeah, exactly.
07:53And Rauscha, we can take it in a creative way.
07:56Crazy in a point, you know?
07:57And that's with the Catalan style.
07:59How is this dish representative of zeni Rauscha?
08:03This mix, right?
08:03I mean, you have this incredible piece of squid.
08:07And you think, what goes with squid?
08:09Well, pork fat.
08:12Mix those two things together.
08:13Exactly.
08:14You are zeni Rauscha.
08:16Maybe.
08:16Salud.
08:18Salud.
08:19Salud.
08:19Salud.
08:20Salud.
08:20Salud.
08:21Salud.
08:30Salud.
08:30So, today I am in the Borne district, El Borne.
08:33It's one of the oldest neighborhoods in Barcelona.
08:36It was built during the medieval times, so the streets are really narrow.
08:40it almost feels like you're going through a labyrinth there's no shortage of high-end places
08:45to eat here catalonia has around 250 restaurants in the michelin guide and when it comes to top
08:51tier seafood estimar by chef rafa safra is one of the best wow impresionante
09:09rafa's inspiration is his passion for the mediterranean sea his seafood creations are
09:15deceptively simple aimed at extracting maximum flavor is la gamba la gamba de rosa precisamente
09:22y hacemos un plato muy famoso con la gamba porque normalmente en cataluña entonces nadie te había
09:27dado la gamba en las diferentes cuestiones entonces yo digo siempre hay una duda que no
09:33no nos corre la vida no que es decir cómo está la cama más buena sí entonces vamos a hacer una
09:38secuencia y que el cliente o tú en este caso yo puedo decidir diga escuela yo voy a decirte cuál
09:43es el mejor manera this is a surprisingly simple dish la gamba la cocemos el otro producto que
09:51conocemos productos que es agua de mar but that catalán twist comes by breaking with tradition to serve
09:56three prawns cooked three different ways all in one dish capturamos y inmediatamente enfriamos para
10:03parar la cocción vale it's an entree that's also a question which prawn is best steamed boiled or
10:11grilled entonces por nosotros el producto no apenas lo cocinamos si no lo acariciamos entonces tienes que
10:16elegir pues la que te voy a elegir pues la que te voy a elegir pues la que te voy a elegir
10:23and for me there's a clear winner wow this one has so much flavor más suave más limpio
10:30and my favorite was the vapor vapor o sea la no tradicional i know well i'm pretty sophisticated
10:36sophisticated so si es muy limpia muy pura es muy natural oh my god i loved it
10:45and for our next course rafa is taking me on a journey a hundred miles north of barcelona
10:51on the costa brava to the port city of roses and we're passing close to the site of a restaurant
10:58that changed fine dining forever
11:14rafa worked at el bui from 2008 until its closure in 2011.
11:19the world's best restaurant a record five times over el bui revolutionized catalan cuisine
11:29using scientific techniques to create astonishing new textures and flavors that
11:34pushed the boundaries of what food could be
11:40the visionary behind this place is a man regarded as the world's most influential chef ferran adria
11:47he's also rafa's longtime friend and mentor and i'm so excited because rafa's taking me to see him
11:55i met ferran when i went to el bui but i didn't speak spanish then and i feel like
12:02we didn't connect so i think today's going to be really special
12:08and we're picking up rafa's favorite ingredient fresh off the boat
12:12that's cool that we're going to prepare the platito this great emblematic of the fishers
12:15and the bulli version it's the suke de gambas
12:19it's the surprise
12:21how are you?
12:23encantada
12:25welcome to rosas
12:26thank you very much
12:28here we have a teacher
12:30the student
12:31I have already retired
12:33I have to work
12:34Souquet is a traditional fisherman's stew, made with whatever they caught that day.
12:41But are they still doing this in boats today?
12:43More or less.
12:45And it's a landmark dish for Ferran.
12:48It's from 1988.
12:50And in 1988, the gastronomic revolution begins in Spain.
12:56It's the first time that a country, not France, wants to make their creative cuisine.
13:03And then they start changing the rules of the game.
13:07Ferran reimagined this humble stew at El Bulli, using red prawns, potato balls, and a catalan flourish.
13:15So this is the head, you put it here, and now we're going to cut it to attack its essence.
13:23Ah, and this is the essence.
13:25And this is the essence.
13:27You're literally squeezing out the essence.
13:30You put it in mind that I'm not vocational.
13:32If I had to have a teacher, no?
13:34Yeah.
13:35If I had to be a doctor.
13:36Yeah.
13:39Wow.
13:40Well, that's good.
13:41That's good.
13:42That's good.
13:43That's good.
13:44Frito, a sauce base of onion, tomato, and garlic, is added to the potatoes, along with a Spanish paprika and a seafood broth.
13:53Mantequilla innata.
13:57There's the essence.
13:58Now we have to move it.
13:59Art, art, art.
14:00Art.
14:01Art.
14:02I'm ready to eat.
14:03Pinch me.
14:04I'm about to taste the work of a true culinary icon.
14:07Oh my gosh.
14:08Oh my gosh.
14:09Oh my gosh.
14:10It's...
14:11It's...
14:12Oh my gosh.
14:13It's...
14:14Oh my gosh.
14:15It's...
14:16Oh my gosh.
14:17Muy bien.
14:18Muy bien.
14:19Muy bien.
14:20Muy bien.
14:21Muy bien.
14:22Muy bien.
14:23Muy bien.
14:24Muy bien.
14:25Aprobedo.
14:26Y sabe del mar.
14:27Mmm.
14:28Muy bien.
14:29This dish is steeped in local history, but in typical Catalan style, it's also had a radical makeover.
14:36Yeah.
14:37La cocina tradicional, no?
14:38Es el Sain.
14:39Es muy importante.
14:41Pero después está la Rousha, que son los locos y las locas que luchan por hacer algo nuevo
14:48que no se ha hecho nunca.
14:50Solo un 0,9% a nivel creativo importante lo logran.
14:55Pero hay que apoyarles.
14:57Porque si no hay este 0,9% no evoluciona.
15:01Ya.
15:02Pues esto es bastante catalán.
15:04Mmm.
15:06Pero muchas gracias por este momento, porque yo... yo estaba en el bui la semana que cerró,
15:12y yo no hablé español, y yo no podía entender qué estaba diciendo.
15:17No, pero además era una noche mágica.
15:19¿Tú recuerdas?
15:21Él recuerda.
15:22No, no, no.
15:23He remembers me en el bui.
15:25No, no, no.
15:26Me acuerdo porque sabes que para qué...
15:27No, solo porque Penelope Cruz estaba ahí.
15:29Que no pagaste.
15:30Que no pagaste.
15:31Es verdad que no pagaste por eso.
15:33No.
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16:57He grew up in Barcelona during the 1940s, a time of poverty and famine.
17:03And when General Franco won the Spanish Civil War in 1939, he was determined to crush regional identities and unify Spain under his control, especially rebellious Catalonia.
17:16Here we saw many losers of the war, people who had fought for the Republican band.
17:20Like anti-Franco.
17:21Yes, but after the war, finding food to cook is very difficult.
17:27But it's true that the more difficult you can buy products, the more imagination you develop.
17:36And that inventiveness shines in this Catalán classic that started as a way to revive stale bread.
17:43So you guys claim pan tomat, catalán?
17:49Yes.
17:50Yes, yes, yes.
17:51All right.
17:52Tienes el ajo.
17:53El ajo.
17:54Sí.
17:55Lo cortas por aquí.
17:56Yes.
17:57Vale.
17:58Refrías el ajo.
17:59Aquí.
18:00Como?
18:01Ya está.
18:02A tu gusto, según lo quieras más.
18:04Oh, so strong.
18:05Es un tipo de tomate que es perfecto para el teto de lo tienes que...
18:08Oh, you're really going in.
18:10Vale.
18:11Tienes que ser generoso en aceite.
18:12Salud.
18:13Salud.
18:14Wow.
18:15Wow.
18:16Wow.
18:17From black rice and cuttlefish to oxtail croquettes, dishes here are all about thrift and flavor.
18:32To get to the heart of this Catalán resourcefulness, Daniel's invited me for a home-cooked lunch with someone very special.
18:39His mom, Ana.
18:41How are you?
18:42How are you?
18:43I'm Eva.
18:44Welcome, Eva.
18:45I'm glad.
18:46Welcome to your house.
18:47Oh, thank you.
18:48Well, I usually come here often, but my mother doesn't cook, but she likes to eat a lot.
18:53So I usually help my father.
18:55In the kitchen, celebrated chef and family friend, Carlos Gage is cooking up a dish that's a perfect blend of Catalan ingenuity and Italian inspiration.
19:06Oh.
19:07We're going to make caneloni.
19:08Is that Italian?
19:09No, yes.
19:10But we've adapted it for two centuries.
19:13And you're going to taste the canelon catalan.
19:16Daniel's father believed Catalan cuisine was central to Catalan identity.
19:21And he wrote two cookbooks to preserve the traditional recipes from the region.
19:26See, in the page 73, the caneloni.
19:31There it is.
19:32Oh, yes.
19:33Yeah.
19:34It's so beautiful.
19:37But we're certainly not using Christmas leftovers today.
19:45For our filling, we're sauteing pork and veal with a local fortified wine.
19:50Más?
19:51Un poquito más.
19:52Mira, yo voy a tirar la carne y con esto, tú empujas.
19:57Okay, I'll push it down.
19:58Voy.
19:59Oh, look at that.
20:01Oh, my God, it's fast.
20:05Intenso de sabor, eh?
20:06Oh, my God, muy intenso, pero intenso bueno.
20:09Así, despacio, corta.
20:13Perfecto.
20:14Mira, yo soy catalán.
20:16Coges así y así.
20:22Y ya está.
20:23Ahora ya.
20:24Oh, my God, I'm so excited.
20:25Por fin.
20:26Por fin, sí.
20:27Aquí ha llegado el momento.
20:28Lo voy a hacer de esperar, eh?
20:29Bueno, de maravilla.
20:30Has hecho un enrollado perfecto.
20:32Ah.
20:33No se ha desmontado ni uno.
20:34Mmm.
20:35Wow.
20:36Wow.
20:37Wow, es muy cremosa.
20:40Mi madre lo hacía.
20:41Que era una etapa un poco más humilde y más complicada de la posguerra de aquí, de este país.
20:49Mm-hm.
20:50Lo hacía con sesos.
20:52Ponía sesos de corderito.
20:54Ah, sí?
20:55Ya más barato, claro.
20:56¿Y esta en cuál época?
20:57Los años 40, eh?
20:58Los años 40.
20:5940, 50.
21:00Había bastante precariedad entonces.
21:01Pero siempre me contaba mi padre que a veces se olía en el barrio de que estaban preparando un pollo y que la gente salía a los balcones a oler el aroma del pollo.
21:19O sea, ese era el nivel de hambruna que había.
21:22Mm-hm.
21:23Franco's isolationism and push for economic self-sufficiency backfired, sparking widespread shortages and famine.
21:32But rather than prioritize feeding the people, the regime focused on silencing opposition, including students like Daniel's father and mother, Ana.
21:43Fueron a la cárcel los dos durante el franquismo.
21:46Estabas en el cárcel.
21:47En la universidad nos cogieron.
21:49Sí, ya estábamos manifestándonos.
21:51Y nos cogieron, nos hicieron un juicio militar.
21:55Yo estuve seis meses en la cárcel.
21:57Seis meses.
21:58Y Manolo, dieciséis meses.
21:59Dieciséis.
22:00Franco vivió hasta el 75.
22:02Sí.
22:03Y aguantarle muchos años todavía.
22:05Y el día que se murió, ¿cómo te sentiste?
22:08Pues fantásticamente.
22:10Brindando como casi todo el mundo.
22:14Sí.
22:15Brindando con capa.
22:16Me acuerdo que vino a mi cama, yo tenía nueve años, y me dijo, ha muerto ya, ha muerto ya.
22:20Ha muerto ya.
22:21Pues brindis para el final, ¿no?
22:24No.
22:25No.
22:26No.
22:27No.
22:28No.
22:29No.
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23:00No.
23:01No.
23:02No.
23:03No.
23:04No.
23:05No.
23:06No.
23:07No.
23:08my favorite bubbly, and tonight's the night
23:11of a weird and wonderful festival.
23:14Thank goodness local wine expert,
23:16Merichelle Falgueras is here to show me the ropes.
23:20How a wonderful day to come to the capital of Cava.
23:24I know, I'm very excited.
23:26There's a lot of excitement happening.
23:28Today is the Filoxera party,
23:30and I have here the Cadosi dress in yellow.
23:34This region was originally famous for red wine,
23:37but in the late 1800s,
23:39the vineyards here were devastated
23:41by a yellow parasite called Filoxera.
23:44Filoxera is the nightmare of every winemaker,
23:48because it attacks the roots,
23:51and it was a really disaster.
23:53The diseased vines were grafted
23:55with hardier ones from America,
23:57and winemakers crafted a sparkling white
24:00that was the start of a whole new industry.
24:03So that's the bug that did it all.
24:08Yeah.
24:09Whoo!
24:10Whoo!
24:11Ah!
24:12Whoo!
24:13Whooo!
24:13Ah!
24:14Ah!
24:15Ah!
24:15Ah!
24:15Oh my God.
24:16Ah!
24:17Oh my God.
24:18Ah!
24:18Ah!
24:19Ah!
24:19Ah!
24:20Ah!
24:20Ah!
24:21Ah!
24:21Ah!
24:22Oh my God!
24:23Yeah, there's more.
24:24There's more.
24:25There's more.
24:26They're more than one.
24:27Ah!
24:28Ah!
24:29Ah!
24:30Ah!
24:30Ah!
24:31Now I understand it, it's like a celebratory festival that they beat it, they come together
24:41and survived it.
24:42That's beautiful.
24:44I had so much fun at the festival last night.
24:55I didn't know how much cava was woven into the culture of San Sardini, and today I'm going
25:02to get a behind-the-scenes look of how this delicious sparkling wine is made.
25:06Hello.
25:07Hi Eva.
25:08Good to see you.
25:10Marichelle Jouvet is a fourth-generation winemaker, and her family is one of the biggest producers
25:17of premium cava in the region.
25:21So everything that you can see are vineyards, more than 270 hectares.
25:25Everything I see.
25:26Everything you see.
25:27This vineyards, they have been in the family for more than 60 years, since my grandfather.
25:31Sheltered by the Montserrat Mountains, the region around San Saldorni de Anoya has limestone-rich
25:37soil.
25:40Ideal conditions for the grapes that make this sparkling white wine.
25:45Wow.
25:46This is so beautiful.
25:48Yeah, and I sit here when we transform the steel wine into sparkling wine.
25:55Why is it called cava?
25:56It's called cava because we are in the cavas.
25:58Well, I thought that was obvious, but I was like, there must be more to it.
26:01That's it, because we're in a cave.
26:02That's it.
26:03As simple as this.
26:04What is the difference between cava and prosecco and champagne?
26:09The difference between cava and prosecco is the method.
26:12In here, we have the second fermentation on the bottle, as you can see.
26:16And in prosecco, they have it in big tanks.
26:18The difference between cava and champagne is just the region.
26:23I didn't realize that cava and champagne are made exactly the same way.
26:28Even down to the special details.
26:30What we do is the hand riddling.
26:32Hand riddling.
26:33Yeah.
26:34We have one person that every day during four weeks does this in order just to move the yeast
26:40to the end of the neck of the bottle.
26:41So they rotate the bottle every day?
26:43Every day.
26:44They do 40,000 per day.
26:45You have to do, at the end, 24 total turns.
26:4824 total.
26:49Okay.
26:50Yes.
26:51With 12 million bottles stacked on six floors, that's some serious wine aerobics.
26:56Yes.
26:57And in here, we keep the nicest wines that we have.
27:00Yeah.
27:01This year is 2010.
27:03So it's 14 years old.
27:0514 years aging.
27:08Look at the color.
27:10Golden.
27:11Yeah.
27:12Because it's an all vintage.
27:13Oh my God.
27:14So what do you think?
27:15Oh, it's dry.
27:16Not sweet.
27:17You can feel the fennel notes.
27:18Yeah.
27:19The butter.
27:20Oh my God.
27:21That is really special.
27:22That's beautiful, huh?
27:23Beautiful.
27:24Oh my God.
27:25Let me introduce you to my father.
27:26Very good.
27:27Very good.
27:28Around here, cava is not just an aperitif.
27:31It's the perfect complement to this traditional harvest meal.
27:32Oh my God.
27:33Is this butifara?
27:34Yes, this is the classical butifara.
27:35Oh my God.
27:36I love butifara.
27:37I come to Catalonia just for this.
27:38Butifara is a typical Catalan pork sausage traditionally served with monjetes, tender white beans sauteed with garlic and parsley.
27:52It's a classic combination.
27:53But sausage and beans with sparkling wine, who knew?
27:55I feel like this plate has such a mix of like smokiness from the vegetables and then the sausage is just exploding with different flavors and everything goes with the wine.
28:10Yeah.
28:11This is my favorite cava.
28:12This one was released in 1976.
28:13And at that time, usually the sparklings in Spain used to have a lot of sugar, but this was the wine, the Reserva de la Familia, that the family used to drink, but it was not for public consumption.
28:25No, era sin adicción de azúcar.
28:41Y los amigos venían, se encontraban muy a gusto, probaban el producto y decía, pero si esto está fantástico.
28:47And he said, if everyone is asking for the wine, maybe we should sell it.
28:52It was a turning point and Reserva de la Familia became this vineyard's most popular wine.
28:59Do you know what we say in here?
29:00We make liquid gastronomy.
29:02Mmm.
29:03Salud to that.
29:04That's beautiful.
29:05Salud.
29:06I love that.
29:08Salud.
29:09Take it.
29:10There's a lot to celebrate here.
29:11This region turned catastrophe into delicious opportunity.
29:15And thanks to that Catalan innovation, they're still leading the way.
29:22So I'm driving through an incredible landscape.
29:32Feels like a land forgotten by time.
29:35Because everything's overgrown and really lush.
29:38La Garocha is Catalonia's biggest volcanic region.
29:43It's home to the Santa Margarita Volcano.
29:47And a two Michelin star restaurant that's the epicenter of an adventurous new cuisine.
29:53I'm here to meet this incredible chef and her three daughters who are pioneers of this volcanic cuisine movement.
30:02So I can't wait to learn more.
30:04Their restaurant, Les Coles, is based in a classic Catalan farmhouse.
30:16Their specialty is creating unique dishes inspired by the rich volcanic soil that surrounds them.
30:22Oh, nice to meet you.
30:24You too.
30:25Thank you for coming.
30:26Welcome to our garden.
30:28Middle daughter Martina was awarded Michelin Young Chef of the Year in 2024.
30:34And runs the kitchen alongside her mother.
30:36A white eggplant.
30:37This is so beautiful.
30:39It's more creamy than the purple one.
30:41Is this the one we're grabbing?
30:43I like to come here.
30:48It helps me to be a little bit more creative.
30:51I get inspiration for new dishes.
30:53For example, this that we are going to cook later.
30:55This lamb.
30:56Oh, my God.
30:57You're so cute.
30:58It's a ripolle.
30:59It's from our region, from La Garocha.
31:05Martina's mom grew up here.
31:07It's hard to believe their livestock used to live on the ground floor.
31:11So your grandma let your mother open a restaurant in the house?
31:13Yes.
31:14Yes.
31:15This really is a family affair.
31:17Martina's two sisters also work here.
31:19Hola.
31:20Welcome.
31:21Las hermanas.
31:22Soy Eva.
31:23Encantada.
31:24Encantada.
31:25Mucho gusto.
31:26Wow.
31:27What is this?
31:28Yes.
31:29This is a blackberry liquor.
31:30This cocktail is our version of the Kill Royal cocktail.
31:33I was just going to say, this feels like a Kill Royal.
31:35Yes.
31:36But Catalan.
31:37But Catalan.
31:38And with the berries from our garden.
31:39Muchas gracias.
31:40Salud.
31:41Next stop is the restaurant kitchen to meet the true mother of invention here, Fina Puigdeval.
31:46Everything smells amazing.
31:47Hola.
31:48Hola.
31:49Soy Eva.
31:50Encantada.
31:51La mujer que empezó todo.
31:52¿Cómo?
31:53Pues sí, un poco loca.
31:54La locita.
31:55Oh, cómo te sientes con tus hijas.
31:56Ay, qué bien.
31:57La sorpresa que me dieron porque jamás esperé que vinieran a trabajar en el restaurante.
32:10Ahhhh.
32:11Orgiosa.
32:12Orgiosa.
32:13Orgiosa.
32:14This tight-knit family business is the perfect example of that Catalan blend of cen y rauxa.
32:20They have a zero-kilometer policy, which is pure sin, using produce grown or reared right outside their front door.
32:27But the twist is the rauxa, which is the creative spark that makes every dish unforgettable.
32:34Como signo de bienvenida, cuando la gente llega al restaurante, siempre les damos, pues, este caldo volcánico.
32:41Made with eels from the local river, this broth is heated with a hot volcanic stone, giving it a smoky flavor.
32:49Wow.
32:50Oh, that's beautiful.
32:51Y así, hacemos una alegoría a lo que es el volcán.
32:55Wow.
32:58Y claro.
32:59De reconfort.
33:00Ah, huele como misu.
33:02Sí, un poco de... como ahumago.
33:08Mmm.
33:10Wow.
33:11Everything's so smoky.
33:12Yeah.
33:13And it, like, goes together.
33:14And it does represent...
33:15Like a volcano.
33:16Like a volcano.
33:17Oh, my God, this is amazing.
33:19I'm gonna...
33:20It's like, I shouldn't slurp, huh?
33:23Mmm.
33:27That is really good.
33:29With a volcano for the appetizer, I can't imagine what the entree will be.
33:33All I know is that it includes the ingredients we saw earlier.
33:37The white eggplant and the rare breed lamb.
33:42And how long do you cook this?
33:45It's like five minutes, more or less.
33:47Okay.
33:48These are cooked and then perfectly seared, along with some lettuce.
33:52And now for the main act.
33:54And this isn't just food.
33:56It's a story told one ingredient at a time.
33:59And what does this green represent?
34:01The prado.
34:02It's the prado where...
34:03Where pasta the cordel.
34:05The nature that surrounds us is very important.
34:08The beauty is our main source of inspiration.
34:12The idea behind this dish is the life cycle of the lamb.
34:16Everything on the plate represents an element of their life.
34:19From the green hollandaise meadow and the lettuce that they feed on.
34:24To the perfectly fried sweet bread or gland that represents the lamb's digestive process.
34:29And the story's not over.
34:32What is this?
34:33La lana is the wool.
34:34It's like the wool of the...
34:35But what is it really?
34:36It's candy.
34:37Cotton candy?
34:38Yes.
34:39Oh my God.
34:40This is so beautiful.
34:41Y es importante para vosotros a tener una historia cada plato.
34:46Atrás de cada plato.
34:47Si.
34:48Oh wow.
34:49Que bonito plato.
34:50This stunning dish.
34:51It's amazing.
34:52It's amazing.
34:53It's amazing.
34:54It's amazing.
34:55It's amazing.
34:56It's amazing.
34:57It's amazing.
34:58It's amazing.
34:59It's amazing.
35:00It's amazing.
35:01This stunning dining room feels as much a place of worship as a restaurant.
35:08Oh.
35:09Desaparece la lana de un cordero.
35:12Oh my God.
35:14Es como magia.
35:16Si, no?
35:17This is one of the most enchanting plates of food I've ever been served.
35:22Mmm.
35:23Wow.
35:24Mmm.
35:25Que rico este cordero.
35:27Wow.
35:28I wanna try this.
35:30Molleje.
35:31La molleja.
35:32Que está como muy frita.
35:33Molleja.
35:34Oh my gosh.
35:35Oh my gosh.
35:37Oh my God.
35:39Me encanta que este plato representa muchas cosas para vosotros.
35:43Que es como tierra, respeto para los animales, respeto para la huerta.
35:49Sí.
35:50Yo siempre digo que el terreno volcánico pues hace que guarda muy bien en la humedad y hace que los productos que se cultivan aquí pues sean mejor.
36:01¿Se nota?
36:02Muchísimas gracias.
36:03Muchísimas gracias.
36:04I did the circle of life on my plate.
36:08Many of us don't want to dig too deep into where our food comes from.
36:12And creating a dish that tells a lamb's life story from its birth to my dinner plate is bold.
36:19But here, using the finest ingredients from this volcanic region, they pull it off beautifully.
36:25I'm here in Friorat to meet three sisters who are determined to make the best goat cheese of the region.
36:50Come rain or shine.
36:52And that's a big ambition because this region is cheese heaven.
36:57Over 150 different varieties of cheese are made in Catalonia.
37:02And recent years have seen an explosion of small scale producers.
37:12Hola.
37:13Ay hola.
37:14¿Qué tal?
37:15Soy Eva.
37:16Encantada.
37:17Encantada.
37:18Estos son las cabras?
37:19Sí, mis cabritas.
37:20A ver.
37:21Back in 2015, Elena and her two sisters were students in Barcelona with zero experience of cheese making.
37:28Or goats.
37:29I love you.
37:30Don't bite me.
37:31Oh, I love you so much.
37:32Until a hike in the countryside changed everything.
37:36In there.
37:37Let's face it.
37:48It was the start of a whole new chapter.
37:51After taking courses in goat herding and cheese making, Elena and her sisters packed up and
37:56moved 90 miles southwest of Barcelona to the tiny village of Belmune del Priorat.
38:02It's an area better known for wine than cheese, but they went ahead and started a goat cheese
38:07business anyway.
38:09She's going to give us good milk.
38:12I almost lost the goat.
38:19I feel like we should have an animal wrangler.
38:25Shhh, shhh, shhh.
38:26Ya viene, ya viene.
38:27Oh, yay!
38:28We got it!
38:29We got milk, there you go.
38:32¿Y hay algo especial de esa leche?
38:35Sí, esto lo bueno que hay es que como hay poco pasto, la leche está muy concentrada.
38:41Y al final, en el priorato, pues la calidad es muy buena, pero la cantidad es poquita.
38:45Pues vamos a hacer quesito, ¿no?
38:47Muy bien.
38:48Voy a guardarla.
38:49¡Qué bonito pueblo!
38:50Sí, sí, es muy chiquitín, ¿eh?
38:51Tiene cuatro calles contadas.
38:52¿Sí?
38:53Sí.
38:54Here in their grandparents' old village home, Elena and her sisters make mató, one of Catalonia's
39:05oldest cheeses, dating back to the 14th century.
39:09¡Hola!
39:10Soy Eva.
39:11Me he bebe.
39:12Encantada.
39:13Igualmente.
39:14Ya tengo la leche.
39:15¿Sí?
39:16¿Se ha salido?
39:17Sí.
39:18¿Sí?
39:19Yo hice todo.
39:20Muy bien.
39:21Pues empezamos.
39:22Lo primero que hay que hacer es calentar la leche.
39:23Ok.
39:24A 80 grados mínimo.
39:26A salt compound is also added to help the curdling process.
39:30Poquito a poquito va a ir cuajando.
39:33This is like a chemistry experiment.
39:35¿Ves?
39:36Me cambia la textura un poquito.
39:37Ajá.
39:38Y tiene que estar así, así mezclando.
39:39Sí, vas meneando un poquito.
39:40¡Ah!
39:41¡Mira!
39:42Esto lo hacían antes los pastores con una olla de fuego cuando dejaban ya el rebaño
39:47cerrado.
39:48Muñan las cabras.
39:49Sí.
39:50¿Ves?
39:51Ya está, ya está separado.
39:52¿Querrás colarlo tú?
39:53¿Y qué hago?
39:54Pero simplemente coges y vamos escurriendo y de aquí se tira allí.
40:00Oh, me encanta el olor.
40:01I wish you guys...
40:02Sí.
40:03Es muy dulce.
40:04Smell that.
40:05It smells like goat cheese.
40:06We made goat cheese.
40:07This is so crazy.
40:08Mató has a short shelf life, so the shepherds used to eat it quickly.
40:13Listo.
40:14Perfecto.
40:15Sounds good to me.
40:18Hola.
40:19Hola.
40:20Hola.
40:21Hola Eva.
40:22Encantada.
40:23I'm a bird sister.
40:24True to Catalan style, they're reinventing a classic dish here.
40:29El quesito que hemos hecho antes.
40:31Ajá.
40:32Es que aquí hay mucha tradición de comer el pan con tomate.
40:34Sí.
40:35Entonces esto es como una versión...
40:36Me encanta toda la aceite de oliva en España.
40:39Es sal celta y la mezclan con carbón.
40:49Mmm.
40:50Oh, my God.
40:51Es so good.
40:52Es muy suavecito.
40:53Mucho.
40:54De la textura.
40:55Mm-hmm.
40:56Y con el tomate y la sal y el pan.
40:59Wow.
41:00Eso es como una explosión.
41:02Wow.
41:03¿Cómo te sientes a estar en campo?
41:07Eh...
41:08¿Cómo es contra la ciudad?
41:10Pero quizás estamos más felices en el campo y siendo pastoras.
41:13No.
41:14Ahora ya no sé hacer otra cosa.
41:15Salud.
41:16A las cabras.
41:17Sí.
41:18Por inanti.
41:19Por inanti.
41:20Catalans look to their tradition.