Earth Space

And this Wednesday, Rafel Bagot puts on his apron and takes us to the stoves. We will take a look at some of the recipes that during this season we have been explaining them and will look to make a good collection to know what, how and when it is best to cook certain products, whether land or sea and proximity. The cuisine of the truffle at the Collsacabra, that of the galleys at the Almond of Mar…