• About us
  • Cook’s notes
  • Shared Kitchen

Ilarias Kitchenette

Real food from scratch

Barcelona!

September 1, 2015 by Julie Biuso 1 Comment

Hi. Ilaria here. It was freakish energetic excitement that helped us get out of bed at a goddam awful time in the morning to catch a cheap flight to Barcelona. But it was all worth it once we touched down about 10am, Spain-time.

This city boasts a curiously beautiful balance of 21st century inevitability and the past; intoxicated souls roam the labyrinths of century old pavements, dancing between the shadows of the Gothic Quarter and the sparkle of Barceloneta beach. This city reminds you the past can be just yesterday if you want, while the future waits for tomorrow ­– Barcelona is about the now, exploring the moment before you. And with that, we dropped our bags at the hotel and headed straight to Las Ramblas and the Mercat de La Boqueria, the most amazing market in town.

Figs, cherries, prickly pears, you name it, La Boqueria has it.

Figs, cherries, prickly pears, you name it, La Boqueria has it.

Some pretty impressive, and strange, looking marzipan …

Some pretty impressive, and strange, looking marzipan …

Tropcial treats

Tropical treats

Along with these oysters there was some of the freshest fish from the Mediterranean, all lined up on a bed of ice.

Along with these oysters there was some of the freshest fish from the Mediterranean, all lined up on a bed of ice.

This place is a visual feast in itself. Without tasting a single thing, the sweet smells of serrano ham, the colourful sights of exotic fruits, and the clatter and chatter of plates and people is inspiring enough. However, the tapas bars through La Boqueria’s big iron gates are hard to go by.

Spain isn’t Spain without her jamón!

Spain isn’t Spain without her jamón!

 

The so-called jamĂłn slicer

The so-called jamĂłn slicer

An example of the tapas displayed atop a tapas bar cabinet. Pick what you want, and pay the relative amount after you’re your discarded toothpicks left on your plate are counted.

An example of the tapas displayed atop a tapas bar cabinet. Pick what you want, and pay the relative amount after the discarded toothpicks left on your plate are counted.

We nibbled non-stop for a couple of hours (it’s so easy to do!), one tapa at a time. Charred padron peppers with generous slices of fried chorizo skewered onto pieces of baguette was the standout morsel of the day. Many more bites of potato tortilla and croquetas, both atop slices of baguette (who can refuse a double starch combo!?! Hehe …), were washed down with sneaky cañas (smaller sized beers) and cheeky Rioja sips. Feeling significantly heavier than when we arrived, we plodded up the hills to the top of Park Güell, a Gaudi haven with a beautiful outlook over the city. With the sun on our shoulders we effortlessly watched tiny people hurriedly scurry between streets, moving on through an endless afternoon.

Soaking up the city views.

Soaking up the city views.

 

 

 

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Comments

  1. Karen Fistonich says

    September 4, 2015 at 11:47 pm

    Hi Julie, hope you’re keeping well. I love reading the news from both you and Ilaria.
    As we visited Barcelona in July, Ilaria’s blog is a special hit this month , especially as I spotted a very similar photo to one that I took at the Mercat de La Boqueria.
    See my photo and you’ll see the wall has the same tiles , I shot from a different angle and looking at the sign on the wall you’ll see why !

    Reply

Leave a Reply Cancel reply

Your email address will not be published.

You might also like...

Pineapple – Easy to prepare when you know how
Removing the eyes (little pesky bits) from a pineapple, and the core, ensures a tender mouthful of juiciness with every slice.
The remarkable date
Dates are seriously good for you. True!
Making the most of what you have
Leftovers taste the best ...
Salmon & Potato Hash
Here's a great brunch munch – bulk it out with poached eggs, baked tomatoes, roasted fennel, that sort of thing.
Erbazzone
Erbazzone is sweet, earthy, savoury and salty, with contrasting textures of moist filling held between flakes of buttery, salty pastry. Heaven.

About this blog

ilaria

Kitchenette is the companion blog to Julie Biuso's Shared Kitchen and is run by Ilaria Biuso, Julie's daughter. It is a space for Ilaria to share her exploration of modern (mostly) healthy exciting cuisine.

Subscribe

Keep up to date with all the latest...

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • YouTube
Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Shop
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back