With Les receptes de Semproniana we find market cuisine dishes, Catalan and from other cultures all of them however highlighting an honest attitude to cooking, whose principal ambition is to celebrate and express the savoir faire. “Dishes that date back to the first menu, some of the best loved ones, the most daring, the most traditional and the sweetest.” Many of them are accompanied by those stories or anecdotes that inspired the recipes. The one about Pata-Pata Miriam Makeba, a prawn timbale with cucumber and papaya ‘picadillo’, also featured in the b-guided publication Barcelona Served. Contemporary Catalan Cuisine, as Ada tells, became an homage to the renowned South African singer on discovering that she had died.

In fact at Semproniana (located at Rosselló, 148. Barcelona. T. 93 453 18 20), together with convenient options such as the 20 Euro note evening meals and the price adjusted menu for under-30s, now its possible to eat according to size; S, M and XL, depending on ones appetite, budget, or willingness to share. On Saturdays at midday, during the school term, Semproniana continues to offer Patacutxi -a culinary workshop for kids, unique in the world which both entertains and feeds little ones, and allows parents a calm two hour stay at the dining table.

Source: Dones Gourmet de Catalunya