La cuina de Catalunya: broiled quail and allioli, in homage to El Taller in Caldes d’Estrac

Now that our big news is out in the open I can return to my previously-scheduled food blabbering. Once again I find myself two months out from our trip to Barcelona and with very few posts capturing all of the amazing food we had this time around, but I hope that a preoccupation with figuring …

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