Look what just arrived! When the folks at Bodegas Cruceiro offered me and @GuitianMayer a gift pack of their wines, and then found out l was travelling with carry on, they said no problem, they would send them to me in Sevilla. And here they are. You may recall that Bodegas Cruceiro was one of my two favourite bodega visits during my trip, and in part this is why. They are just such lovely and generous people.
It wasn’t like we were expecting any freebies from any of the bodegas, but you know, while I spend the next couple of weeks going through my notes and writing my article… having a chilled glass of Casa Noguedo at my side… well, that can only bring back fond memories. 😉
Thank you so much Puri & Ramón! Hope to see you again.
Chef Carlos Mitchell, manager Edmundo Hernández, master wine blender Antonio Flores
I mean what could be better than an evening hosted by 12 jamón ibérico de bellota producers and 14 wineries, along with some fabulous cheeses? Well NOTHING much that I can think of. I think this is an annual event, though the last time I went 
Calçots are basically a type of green onion that are milder than regular onions, with a length of between 15 and 25 cm (white part). The Calçotada is an annual event in Catalonia celebrating the harvest of Calçots. They are grilled over a hot fire, wrapped up in newspaper to steam a bit, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in romesco sauce, accompanied by red wine and bread. Typically followed by a course of roasted lamb and sausage and white beans. For dessert, oranges and cava are served…
