21-12-2018
Huevos fritos at Disfrutar in Barcelona. The idea was first presented in the latest edition of Madrid Fusión, but Oriol Castro told us about it at Gastromasa, in Turkey
The very interesting dish in the photo above, struck us during the lesson given by the three geniuses from Disfrutar in Barcelona during the 4th edition of Gastromasa, the increasingly successful fine dining congress organised by Gökmen Sözen.
Oriol Castro on the stage ofGastromasa
Castro with Gökmen Sözen, patron at Gastromasa
Guida Identità Golose 2018: Sara Peirone from Lavazza gives the Best Foreign Chef award to Mateu Casañas, Oriol Castro and Eduard Xatruch
Oriol Castro at Gastromasa. On the stage, with him, Italian Giulio Gigli, head of the creative lab
Huevo frito marino, the egg yolk is made of salmon roe
Huevo frito with black truffle
Translated into English by Slawka G. Scarso
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief