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Gastronomy

Cuina Volcànica, 25 years committed to the cuisine of the Garrotxa

14 Jun

The Volcanic Cuisine group was founded 25 years ago, during the 2nd Catalan Cooking Congress. The idea arose from the concern of a group of restaurateurs who joined and agreed that local cuisine and local products from the area were in need of added value. They aimed at establishing a network of regional producers; create a recipe book for their own restaurants and combine it with traditional recipes. A few years ago, sharing recipes was not at all usual, by creating a cuisine group to share with other competitors was therefore an innovative decision for that time. The objective: to create collective workmanship. Read more
Gastronomy

Ecotourism: a new gastronomy experience

14 Jun

Did you ever taste the elderflower cordial? Spring just arrived and many sweet smells are around us. Walking through La Garrotxa we find elder, with white flowers that invite us to let us go with the sweetness of its aroma. But these flowers keep a secret, and Goretti and Roy want to share it with us: the elderflower cordial. Feeling at home, at La Rectoria de Sant Miquel de Pineda we will have the opportunity to do it on artisan way. And it will be through this gastronomic experience that we will discover the cultural and natural heritage of the region. Read more
Gastronomy

One day at the farm

25 Jul

Cows, pigs, lambs, poultry, rabbits, poultry, vegetable gardens, eggs, milk ... wanting to know the origin of what we eat, is what attracts more and more people to the farm. Read more
Gastronomy

Volcanic Cuisine, a footprint of local gastronomy

02 Nov

The Volcanic Cuisine entity was born in September of 1994, during the 2nd Catalan Congress of Cuisine. It had a clear objective which was to offer dishes of autochthonous endemic, and local products. Read more