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Chatting with Chef Jeff Weiss, author of Charcuteria - The Soul of Spain, we discover the secrets of Jamón Ibérico, Pata Negra and why its umami flavor has made it King of cured hams.
Focused on a healthier, Mediterranean diet with a contemporary touch, he has been cooking out-of-the-box renditions of traditional Spanish recipes for 12 years
The Financial Times’ journalist Raphael Minder talks to Toni Rodríguez, the Barcelona-based pastry chef that creates animal-free desserts and has even created a school