The Penedes Chamber Orchestra will play Works by Beethoven, Rossini and Kodaly during the presentation
The book has been published in cooperation with Planeta and the Royal Academy of Gastronomy
It compiles 56 recipes combined with cava by the most prestigious Spanish chefs, including Martín Berasategui, Juan Mari Arzak, Andoni Luis Aduriz, Joan Roca, Carme Ruscalleda, Angel León, Sergio and Javier Torres, Albert Adrià, Jordi Cruz, Paco Roncero, Mario Sandoval and Oscar Velasco
Date: March 26
Time: 8.30 pm
Place: Barcelona Auditorium, hall 2 ‘Oriol Martorell’, Carrer de Lepant, 150, 08013 Barcelona
The Cava Regulatory Board will present the book ‘Cava Moments’ on March 26, at 8.30 pm in the Barcelona Auditorium. The event will be chaired by the president of the Cava Regulatory Board, Pedro Bonet.
To enliven the presentation of ‘Momentos Cava’, the Penedes Chamber Orchestra, led by Marius McGuinness, will play a concert with works by Beethoven, Rossini and Kodaly, and will feature one of the greatest sopranos of the new generation, Sara Blanch. The tickets for the concert can be bought at the Auditorum’s web site: https://www.auditori.cat/en/24990
‘Momentos Cava’, published in collaboration with Planeta, the Royal Academy of Gastronomy and its president, Rafael Anson, offers a deep look into the relationship between gastronomy and cavas. The book compiles information about the history of cava, its production method, and the different categories as well as tips on how to serve it, its harmonies, the relationship between cava and health and the importance of enotourism for the sector. The volume has the support of enotourism experts, the Spanish Foundation of Nutrition (FEN) and the Mediterranean Diet Foundation.
In addition, the book compiles 56 recipes of dishes to harmonize with cava conceived by the most prestigious Spanish chefs, such as Martín Berasategui, Juan Mari Arzak, Andoni Luis Aduriz, Joan Roca, Carme Ruscalleda, Angel León, Sergio and Javier Torres, Albert Adrià, Jordi Cruz, Paco Roncero, Mario Sandoval and Oscar Velasco. There is also a chapter devoted to cocktails that features the collaboration of sommeliers Guillermo Cruz and Juan Muñoz.