Entrelatas: Yes, They Can

Just els moments en temps es poden capturar per a fotografies, les sabors a la llauna data, les cançons de les frestes meats i produeix – al mateix temps que les fleeting – preserven (albeit a can) per enjoyment later down the line. Only we can’t guarantee that they’ll les as long, given how good they taste.

Prevalent in various Mediterranean countries, incloent Spain, Italy, Greece, France i Portugal, cànning ofers a sustainable way to increase el shelf life de delicat seafood and sophisticated recipes. I quan many associat conserves , foods preserved en cans i jars, s student life or basic survival fare, they are in fact experiencing a golden age in Spain.

No hi ha gaires culinars ulls de conserves que s’han experimentat fins a l’entrellat, el first shop a Barcelona completen dedicats a foods. First opened el 2015 by Paola Fornasaro, el shop moved de la ciutat de Sant Antoni a l’old celler al Gràcia el 2018. Nou operated by Fornasaro i el seu nou business partner, Joaquim Prat (owner of Pietro, a nearby bar ). wine, craft beer and vermouth.

Fornasar’s passió per conserves dates back to her childhood in the 1970s, when they had’t yet peaked in popularity. Originally from Italy, she spent her summers a kid sailing with her family long the northern Adriatic coast, between Trieste, Slovenia i Croatia (the latter two were at the time part of Iugoslàvia). A l’addició a l’excel·lent fresh produeix les bought at local markets, els seus companys també utilitzen l’ordre canned foods de la cataloga de la companyia que specificalment catered al boat trips. Fornasaro i les sisters utilitzant el flip mitjançant la cataloga, fascinat per diverses opcions, particularment la more extravagant ones, com tortle soup.

Per a ell, aquest tipus de food has be always associated with adventure. After living in Barcelona per a 30 years, durant el qual s’ha treballat com a graphic designer i esmera el seu fres time familiarizing herself s city’s food scene, Fornasaro decideix a la plunge and open Entrelates.

Given her history, it no surprise que Fornasaro has spent yogues curant best collection of conserves, en termes de qualitat, price and product, for her modern-looking shop. “Based en el disseny d’aquest shop, som persones més que aquest producte és expensiu, però això no,” she tells us. While som gourmet shops in cites segell cans de clams per € 60 o € 90 a pop, les prices en Entrelates nowhere near les high – a purposeful choice on Fornasaro’s part. Prices range entre 3 € per cheapest cans, com good quality Spanish mussels, around €20, a la fi, per xafar Spanish oysters o angules , Spanish baby eels.

La majoria de les conserves són dels espanyols, però els shops a l’offers són internacionals, com La Belle Chaurienne’s cassoulet al canard (duck cassoulet), filetti vaig donar tonno amb ‘nduja calabrese’ (tuna with spicy spreadable pork salumi) from Italy, and eggplant in tomàquet salze from Greece.

Però et gravita’t en els espanyols conserves, particularment els diversos treasures dels sea: anxovies, tuna, sardins, mackerel, cockles, razor clams, octopus, squid, mussels i clams, que mengen de tots els espanish coast. A good portion, though, menja from Galícia , the northwest corner of the Iberian Peninsula. In 19th century, nombrosos catalans entrepreneurs mouen el Galician coast to open seafood-canning factories, les eventualment grew into a la llarga indústria i contribuïdes a l’economia development de la Western Atlantic region. It’s also how canned seafood with Galician origins became such an integral part d’aperitif tradition in Catalonia.

Tot tasteu les fruites d’aquest historic relationship, we recomanen ordering Saint Gervasi conserves at Entrelatas. Aquest company de Barcelona-brand, aquesta cançó està decorada amb el panot flower, el seu lloc en les cites històrics, produeixes som delicioses Galician seafood conserves , que són millors washed down with glass of Saint Gervasi’s own vermut extracts and macerated in oak barrels.

Moving beyond Galician options, Fornasaro recomands the wonderful charcoal grilled sardins made by GüeyuMar, a excel lent restaurant al nord-regió d’Astúries specializing in grilled fish. Wrapped in cheerful acolorit paper, aquestes sardines tenen soft but tasty flavor i perfectly consistent texture – ens enjoyem amb tota la high-quality bread, fresh salad i glass of wine.

In addition to the more brands modern, Fornasaro estocs some older brands, like Guau!! (“Wow!”) and Areoso, which were particularly popular in the 1980s or 90s. While they mai look a bit old fashioned or even kitschy, aquests cans són often at a great price point per a quality you’re getting, e exactly el mateix producte als more expensive and fancier brands.

Even though Spanish conserves a traditionally made from seafood, there is whole other universe de no-maritime options en Entrelates, many of which no es el seu per find in regular grocery stores. Per exemple, en la vegetació secció hi ha les seves treasures als asparagus de Navarra i pebrots del piquillo , les petites pellets red peppers que són al voltant d’un important producte de la regió de Navarra.

Another development in Spanish canned food involves la recreació of popular dishes, com a ox tail o fantastic partridge escabetx (marinated in vinegar and spices) made by L’Alacena. Baset en Albacete, al centre de la regió de Castella-la Manxa, aquest brand preserves cooked dishes que, acomiada being a la can, hi ha an incredible texture – serva cans at home with som potatoes and vegetables, i vostè de got a full-fledged dinner.

While vostè can certainly eat in at Entrelatas, i we highly recomend doing so, it’s also a great spot to stock up on exciting additions per al seu pantry sense putting a dent in your wallet. You’ll have everything you need for proper aperitif and more.

Published on January 10, 2019