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His name is Rogelio Santos and from a small port in the Rías Baixas he is raising awareness. Jorge Guitián tells us in this report the story of this fisherman who has become a media phenomenon. Almost 40,000 followers on Instagram, more than 80,000 on Facebook, 20,000 on X and about 6 million views on Tik Tok for an influencer who has conquered the networks showing his craft.
Since he recorded the capture of a large lobster that he would return to the sea because it was a closed species at that time, interest in what he was telling increased. Today he is a popularizer of the virtues of artisanal fishing and also of the problems that the sea faces.
- Blessed coca de forner. In bakeries, traditional sweets increasingly coexist with foreign specialties. But there is some tradition that, far from being extinguished, continues to awaken passions, such as coca de forner, about which Rosa Molinero tells us all the secrets here. It is a simple preparation and at the same time, practically immortal.
- Oil, a luxury gift. The increase in price of this ingredient that excites us has been one of the news that has marked the year in the field of food. If we cannot consume the best extra virgin olive oil every day, let's turn it into a succulent gift. Here we present a selection of ten very interesting bottles.
- Save the nuts. We assume that they are an essential ingredient in our pantry that provides us with important nutrients. But we recognize that sometimes we do not store them properly. In this report Laura Conde consults various experts who advise us on the best way to keep them impeccable.
- Âme. The Lebanese Josey Attieh and the Bolivian Pachi Rodríguez have just opened Âme, a small restaurant in the Catalan capital where they pay tribute to French cuisine. They do it without giving up some touch that recalls their origins, but much more subtle than in their other restaurant, Albé, also in Barcelona.
- Ossobuco with creamy black turnip. This delicious stew that Ana Casanova proposes is perfect if we have guests. We are not looking at a dish that can be prepared in a few minutes but rather one that requires taking our time. As a final touch, we can serve it with some mushrooms sautéed in butter on which we will sprinkle fresh chives.
