The Journal.
Producers, recipes, Spanish regions. One letter a month — all stories archived here.
Vermouth, fino, Albariño: choosing the right wine for your tapas
Vermouth, fino, Albariño: three Iberian wines, three ways to approach a tapas table. Understanding their natural affinities with olives, anchovies or shellfish already changes...
Black, Red, Green, White: Understanding Iberian Ham Labels
Black, red, green, white label: Iberian ham has its own colour codes, fixed by decree in 2014. Understanding them means you'll never pay a...
Storing your Iberian products: 7 golden rules
An opened ham that dries out, an oil that turns rancid, spices without aroma. Before even opening a product, its storage begins. A few...
Pan con tomate: the Catalan morning ritual
Pan con tomate is not a recipe. It is a morning gesture, passed down without writing, practiced in Catalonia since the late nineteenth century....
The Spanish Sunday table: 10 dishes, zero stress
A Spanish Sunday doesn't happen by accident, but it comes together without stress. From aperitif to coffee, here's a complete family menu, designed for...
DOP, IGP, STG: decoding Spanish labels
DOP, IGP, STG: three European acronyms that determine what you actually eat. Behind these labels lie precise production rules, defended terroirs and, sometimes, years...