1 00:00:09,927 --> 00:00:11,428 Here in Catalonia, 2 00:00:11,429 --> 00:00:14,557 people believe they're fueled by two opposing spirits-- 3 00:00:14,682 --> 00:00:16,057 seny i rauxa-- 4 00:00:16,058 --> 00:00:19,185 which means the balance between practicality 5 00:00:19,186 --> 00:00:21,771 and wild creativity, 6 00:00:21,772 --> 00:00:24,023 which is why this region has produced 7 00:00:24,024 --> 00:00:26,234 some of the most famous artists-- 8 00:00:26,235 --> 00:00:29,822 Gaudí, Miró, Dalí. 9 00:00:31,407 --> 00:00:34,618 Oh, and of course, world famous chefs. 10 00:00:35,244 --> 00:00:38,872 Completed in 1912, this extraordinary structure, 11 00:00:38,873 --> 00:00:42,041 with its ornate curves and sculpted chimneys, 12 00:00:42,042 --> 00:00:46,046 was designed by legendary Catalan architect Antoni Gaudí. 13 00:00:46,589 --> 00:00:48,965 But it's not a church or a monument. 14 00:00:48,966 --> 00:00:51,010 It's an apartment block. 15 00:00:51,635 --> 00:00:53,052 Where else would you find a building 16 00:00:53,053 --> 00:00:54,679 that's not only super functional, 17 00:00:54,680 --> 00:00:57,808 but also a stunning piece of art? 18 00:00:58,809 --> 00:01:00,310 Just standing here, 19 00:01:00,311 --> 00:01:03,189 you can really feel the soul of Catalonia. 20 00:01:06,859 --> 00:01:10,362 I'm Eva Longoria, and I'm a proud Mexican American. 21 00:01:10,780 --> 00:01:13,698 11 generations ago, one of my ancestors 22 00:01:13,699 --> 00:01:17,203 left Spain for the new world and a new life. 23 00:01:18,329 --> 00:01:20,790 400 years later, I'm back. 24 00:01:21,165 --> 00:01:23,834 I'm so excited! - Salud! 25 00:01:25,127 --> 00:01:28,505 And I'm exploring Spain and its 17 regions 26 00:01:28,506 --> 00:01:30,840 to see how the land and its people 27 00:01:30,841 --> 00:01:34,677 have created one of the world's most exciting cuisines. 28 00:01:34,678 --> 00:01:36,514 I think you know what you're doing. 29 00:01:36,931 --> 00:01:39,808 The closest region to both France and Italy, 30 00:01:39,809 --> 00:01:42,310 in the rugged northeast corner of Spain, 31 00:01:42,311 --> 00:01:44,729 Catalonia sits close enough to Europe 32 00:01:44,730 --> 00:01:46,773 to soak up new ideas, 33 00:01:46,774 --> 00:01:49,859 while never letting go of its own free spirit. 34 00:01:49,860 --> 00:01:52,153 I feel like we should have an animal wrangler. 35 00:01:52,154 --> 00:01:54,864 With Barcelona as its capital city, 36 00:01:54,865 --> 00:01:58,827 Catalonia was the first Spanish region to industrialize, 37 00:01:58,828 --> 00:02:01,830 and it's still known as an early adopter. 38 00:02:01,831 --> 00:02:04,875 Whether it's architecture, art, or food. 39 00:02:11,882 --> 00:02:15,301 This region's creative energy, dramatic history, 40 00:02:15,302 --> 00:02:18,722 and rich traditions are an explosive mix. 41 00:02:19,056 --> 00:02:20,850 Aah! 42 00:02:21,433 --> 00:02:23,685 And mealtimes here are full of 43 00:02:23,686 --> 00:02:25,728 the most mind-blowing surprises. 44 00:02:25,729 --> 00:02:27,690 Wait, wait a minute! What is this? 45 00:02:45,249 --> 00:02:47,208 Barcelona-- 46 00:02:47,209 --> 00:02:49,670 It's got to be one of the world's most exciting cities, 47 00:02:49,920 --> 00:02:52,381 the jewel in Catalonia's crown. 48 00:02:54,008 --> 00:02:56,217 Looking out over the Mediterranean, 49 00:02:56,218 --> 00:03:00,389 This prime spot has made it a hub for trade and culture. 50 00:03:02,850 --> 00:03:05,476 It's attracted visitors for thousands of years, 51 00:03:05,477 --> 00:03:09,480 and today I'm meeting one who just couldn't bear to leave. 52 00:03:09,481 --> 00:03:12,191 Hello? - Eva Longoria in Barcelona. 53 00:03:12,192 --> 00:03:14,569 - An American in Barcelona. - Encantado. 54 00:03:14,570 --> 00:03:16,404 It's so awesome to have you here. 55 00:03:16,405 --> 00:03:19,449 Food writer Matt Goulding arrived in Barcelona 56 00:03:19,450 --> 00:03:22,994 over 20 years ago and fell head over heels, 57 00:03:22,995 --> 00:03:27,540 first with his Catalan wife and then with Catalan flavors. 58 00:03:27,541 --> 00:03:29,125 He's showing me one of the city's 59 00:03:29,126 --> 00:03:31,878 coolest neighborhoods-- Sant Antoni-- 60 00:03:31,879 --> 00:03:35,089 to take part in a Barcelona rite of passage. 61 00:03:39,386 --> 00:03:41,179 We're on Carrer del Parlament. 62 00:03:41,180 --> 00:03:42,680 If you ask anyone here in Barcelona 63 00:03:42,681 --> 00:03:44,390 what is Parlament all about, 64 00:03:44,391 --> 00:03:45,475 they'll tell you vermouth. 65 00:03:45,476 --> 00:03:47,268 Oh, yeah? 66 00:03:47,269 --> 00:03:49,103 But more than just the drink, 67 00:03:49,104 --> 00:03:50,480 it's the culture around it, right? 68 00:03:52,024 --> 00:03:55,526 Is kind of early afternoon before lunch. 69 00:03:55,527 --> 00:03:59,740 Family, friends, salty snacks, a couple of beverages. 70 00:04:00,574 --> 00:04:01,908 The whole thing starts coming together. 71 00:04:01,909 --> 00:04:04,286 This is like my kind of living! 72 00:04:06,997 --> 00:04:08,957 I always thought vermouth went in a drink. 73 00:04:08,958 --> 00:04:10,416 I didn't think you drink it by itself. 74 00:04:10,417 --> 00:04:12,085 In Italy, it largely works that way. 75 00:04:12,086 --> 00:04:13,920 But here it was taken and adapted, 76 00:04:13,921 --> 00:04:16,422 and it became a little less bitter, 77 00:04:16,423 --> 00:04:18,217 a little bit more herbaceous. 78 00:04:18,592 --> 00:04:19,926 They kind of found this sweet spot 79 00:04:19,927 --> 00:04:21,720 that makes it eminently drinkable. 80 00:04:22,680 --> 00:04:26,307 With around 50 vermouth producers in this region alone, 81 00:04:26,308 --> 00:04:28,059 Catalans have clearly adopted 82 00:04:28,060 --> 00:04:30,269 this Italian import as their own. 83 00:04:30,270 --> 00:04:32,313 I'm in heaven. I'm in heaven. Okay. 84 00:04:32,314 --> 00:04:33,314 Well, we should try this first, right? 85 00:04:33,315 --> 00:04:34,524 - Salud. - Salud! 86 00:04:34,525 --> 00:04:36,193 Oh, it has an olive inside! 87 00:04:37,695 --> 00:04:39,779 So you'll get like those Mediterranean herbs 88 00:04:39,780 --> 00:04:42,115 like thyme or rosemary. 89 00:04:42,116 --> 00:04:44,993 They used sagebrush in this one, 90 00:04:44,994 --> 00:04:47,620 which is kind of part of one of their little secret ingredients. 91 00:04:47,621 --> 00:04:50,748 But you're right. It's not as sweet as some I've tried. 92 00:04:50,749 --> 00:04:52,250 It's not. And the thing is-- 93 00:04:52,251 --> 00:04:53,710 you could happily drink a few of these 94 00:04:53,711 --> 00:04:56,005 or you can-- - Happily. 95 00:04:56,880 --> 00:04:58,006 And rule number one here, 96 00:04:58,007 --> 00:05:00,133 if you drink, you eat. 97 00:05:00,134 --> 00:05:02,385 And I'm not talking about a bowl of peanuts. 98 00:05:02,386 --> 00:05:05,096 We've got top quality tinned fish, 99 00:05:05,097 --> 00:05:07,682 Catalan charcuterie called Fuet, 100 00:05:07,683 --> 00:05:11,979 succulent olives, and hearty, thick-cut potato chips. 101 00:05:13,147 --> 00:05:14,772 Wow. 102 00:05:14,773 --> 00:05:16,566 Catalan cuisine is really about Mar i Muntanya, 103 00:05:16,567 --> 00:05:18,818 the sea and the mountains. 104 00:05:18,819 --> 00:05:22,071 And that's kind of the basis of all food culture 105 00:05:22,072 --> 00:05:23,323 here in the region. 106 00:05:24,742 --> 00:05:26,201 I can't stop eating this! 107 00:05:27,411 --> 00:05:29,454 I am so ready for lunch. 108 00:05:29,455 --> 00:05:32,123 And Matt's taking me to a place that nails 109 00:05:32,124 --> 00:05:35,585 that Catalan combo of sea and mountain-- 110 00:05:35,586 --> 00:05:40,048 a restaurant called Gresca, run by local chef Rafael Peña. 111 00:05:40,049 --> 00:05:42,050 Wow, this place is stunning. 112 00:05:42,051 --> 00:05:44,385 This is Gresca. This is where we want to be. 113 00:05:44,386 --> 00:05:46,471 And this is Rafa, chef. - Rafa! 114 00:05:46,472 --> 00:05:48,556 Hi. - Nice to meet you, Eva. 115 00:05:48,557 --> 00:05:51,934 I've been telling Eva about the importance of Mar i Muntanya. 116 00:05:51,935 --> 00:05:55,605 {\an8}A big amount of dishes, we mix the sea and the earth. 117 00:05:55,606 --> 00:05:57,732 So I invite you if you want, to come to the kitchen. 118 00:05:57,733 --> 00:05:59,108 Oh, I can-- I can cook it? 119 00:05:59,109 --> 00:06:00,359 - Yeah, we do it together. - Okay. 120 00:06:00,360 --> 00:06:01,487 It's good, no? 121 00:06:01,862 --> 00:06:02,988 What are we making? 122 00:06:04,281 --> 00:06:05,656 {\an8}This is "Mandonguilles amb sèpia" in Catalan, 123 00:06:05,657 --> 00:06:07,617 {\an8}It means meatballs with squid. 124 00:06:07,618 --> 00:06:09,869 {\an8}You make a stew, it's very traditional in Catalonia. 125 00:06:09,870 --> 00:06:11,954 {\an8}And you help me with one very important part, 126 00:06:11,955 --> 00:06:13,581 {\an8}which is the picada. - The picada. 127 00:06:13,582 --> 00:06:16,585 {\an8}It's something you add at the end of your stew, 128 00:06:17,252 --> 00:06:18,961 {\an8}and it makes it thicker, and it's perfume. 129 00:06:18,962 --> 00:06:20,463 {\an8}- Oh! - I think it's interesting. 130 00:06:20,464 --> 00:06:22,007 {\an8}Oh, I love that idea. 131 00:06:22,382 --> 00:06:24,759 Picada is a dense, pounded paste 132 00:06:24,760 --> 00:06:27,595 that's added to Catalan stews and sauces 133 00:06:27,596 --> 00:06:29,847 at the end to give complexity. 134 00:06:29,848 --> 00:06:32,725 You got the messy part, but I got the labor intensive part. 135 00:06:32,726 --> 00:06:34,268 {\an8}Yeah, but I think you are stronger than me. 136 00:06:34,269 --> 00:06:35,896 That's why. 137 00:06:36,188 --> 00:06:38,439 For this one, I'm mixing saffron, almonds, 138 00:06:38,440 --> 00:06:41,359 onion, and chocolate. 139 00:06:41,360 --> 00:06:43,569 Now, I'm used to Mexican mole with chocolate, 140 00:06:43,570 --> 00:06:45,948 but I had no idea it was used here. 141 00:06:46,365 --> 00:06:47,533 What's in the meatball? 142 00:06:48,242 --> 00:06:51,285 {\an8}The meatball is a mix between veal and pork. 143 00:06:51,286 --> 00:06:52,412 How do we cook these? 144 00:06:52,996 --> 00:06:54,039 {\an8}- We fry them. - We fry them. 145 00:06:57,960 --> 00:06:59,460 {\an8}We're going to add the squid. 146 00:06:59,461 --> 00:07:00,795 You're gonna fry that in there? 147 00:07:00,796 --> 00:07:02,548 - Yeah. - Nice. 148 00:07:04,550 --> 00:07:07,677 {\an8}And then we add some hen broth. 149 00:07:07,678 --> 00:07:09,720 Finally, everything goes back into the pan, 150 00:07:09,721 --> 00:07:11,348 along with my picada. 151 00:07:11,807 --> 00:07:13,851 And as you see, change the color. 152 00:07:19,898 --> 00:07:22,275 - Here we come. - Wow! 153 00:07:22,276 --> 00:07:23,819 Look at that. - Wow! 154 00:07:25,070 --> 00:07:27,113 - Unbelievable. - Mhm. 155 00:07:27,114 --> 00:07:30,242 - Mhm. - Mhm! 156 00:07:30,742 --> 00:07:32,952 This feels to me like a comfort food. 157 00:07:32,953 --> 00:07:36,206 It feels like I could have this on a Sunday when it's raining. 158 00:07:36,582 --> 00:07:38,082 - Yeah. - Mhm. 159 00:07:38,083 --> 00:07:39,584 But the texture of the meatball, 160 00:07:39,585 --> 00:07:42,295 which is super soft. - Super tender. 161 00:07:42,296 --> 00:07:46,216 Yeah. And then the texture of the squid-- divine. 162 00:07:46,550 --> 00:07:48,176 That to me feels like those two words 163 00:07:48,177 --> 00:07:50,679 that really define Catalan culture-- 164 00:07:51,263 --> 00:07:53,639 seny i rauxa, right? - Yes, I heard this. 165 00:07:53,640 --> 00:07:56,184 Seny i rauxa. What does it mean to you? 166 00:07:56,185 --> 00:07:59,187 {\an8}Seny-- They say Catalans, they have a lot of seny. 167 00:07:59,188 --> 00:08:02,106 {\an8}Seny is like they are rational. - Practical? 168 00:08:02,107 --> 00:08:03,692 Practical, rational. - Yeah, exactly. 169 00:08:03,942 --> 00:08:06,444 {\an8}And then rauxa, we can take it in a creative way-- 170 00:08:06,445 --> 00:08:08,279 {\an8}crazy to a point, you know. - Mm-hm. 171 00:08:08,280 --> 00:08:10,448 {\an8}And that is the Catalan style. 172 00:08:10,449 --> 00:08:13,242 How is this dish representative of seny i rauxa? 173 00:08:13,243 --> 00:08:14,785 - Ah? - This mix, right-- 174 00:08:14,786 --> 00:08:17,914 I mean, you have this incredible piece of squid. 175 00:08:17,915 --> 00:08:19,332 - Mhm. - And you think what-- 176 00:08:19,333 --> 00:08:21,459 What goes with squid? Well, pork fat. 177 00:08:23,003 --> 00:08:24,629 Mix those two things together. - Exactly. 178 00:08:24,630 --> 00:08:27,006 - You are seny i rauxa. - Thank you. 179 00:08:27,007 --> 00:08:31,094 - Salud. - Salud. 180 00:08:41,605 --> 00:08:44,941 So, today I'm in the Born district, El Borne. 181 00:08:44,942 --> 00:08:47,652 It's one of the oldest neighborhoods in Barcelona. 182 00:08:47,653 --> 00:08:49,737 It was built during the medieval times. 183 00:08:49,738 --> 00:08:51,989 So the streets are really narrow. 184 00:08:51,990 --> 00:08:54,034 It almost feels like you're going through a labyrinth. 185 00:08:55,077 --> 00:08:57,620 There's no shortage of high end places to eat here. 186 00:08:57,621 --> 00:09:00,539 Catalonia has around 250 restaurants 187 00:09:00,540 --> 00:09:02,416 in the Michelin Guide. 188 00:09:02,417 --> 00:09:04,752 And when it comes to top tier seafood, 189 00:09:04,753 --> 00:09:08,382 Estimar, by chef Rafa Zafra is one of the best. 190 00:09:09,341 --> 00:09:10,758 Wow! 191 00:09:21,395 --> 00:09:23,729 Rafa's inspiration is his passion 192 00:09:23,730 --> 00:09:25,565 for the Mediterranean Sea. 193 00:09:25,857 --> 00:09:28,818 His seafood creations are deceptively simple, 194 00:09:28,819 --> 00:09:31,529 aimed at extracting maximum flavor. 195 00:09:57,889 --> 00:10:00,058 This is a surprisingly simple dish. 196 00:10:04,604 --> 00:10:07,732 But that Catalan twist comes by breaking with tradition 197 00:10:07,733 --> 00:10:10,693 to serve three prawns cooked three different ways, 198 00:10:10,694 --> 00:10:12,528 all in one dish. Uh-huh. 199 00:10:16,158 --> 00:10:17,825 {\an8}A-ha! 200 00:10:17,826 --> 00:10:19,703 It's an entree that's also a question-- 201 00:10:20,037 --> 00:10:24,248 Which prawn is best? Steamed, boiled or grilled? 202 00:10:34,676 --> 00:10:36,928 And for me, there's a clear winner. 203 00:10:38,013 --> 00:10:39,890 Wow! This one has so much flavor! 204 00:10:42,893 --> 00:10:43,976 {\an8}My favorite was the-- 205 00:10:46,813 --> 00:10:49,232 I know. Well, I'm pretty sophisticated so-- 206 00:10:52,069 --> 00:10:53,570 Oh my God, I loved it. 207 00:10:56,823 --> 00:11:00,284 And for our next course, Rafa is taking me on a journey 208 00:11:00,285 --> 00:11:02,828 a hundred miles north of Barcelona, 209 00:11:02,829 --> 00:11:07,042 on the Costa Brava to the port city of Roses. 210 00:11:07,501 --> 00:11:09,835 And we're passing close to the site of a restaurant 211 00:11:09,836 --> 00:11:12,172 that changed fine dining forever. 212 00:11:26,770 --> 00:11:30,816 Rafa worked at El Bulli from 2008 until its closure in 2011. 213 00:11:32,692 --> 00:11:34,276 Voted the world's best restaurant 214 00:11:34,277 --> 00:11:37,029 a record five times over, 215 00:11:37,030 --> 00:11:39,741 El Bulli revolutionized Catalan cuisine, 216 00:11:41,410 --> 00:11:43,077 using scientific techniques 217 00:11:43,078 --> 00:11:46,038 to create astonishing new textures and flavors 218 00:11:46,039 --> 00:11:49,126 that pushed the boundaries of what food could be. 219 00:11:51,753 --> 00:11:54,839 {\an8}The visionary behind this place is a man regarded as 220 00:11:54,840 --> 00:11:59,052 the world's most influential chef, Ferran Adrià. 221 00:12:00,470 --> 00:12:03,013 He's also Rafa's longtime friend and mentor, 222 00:12:03,014 --> 00:12:07,018 and I'm so excited because Rafa is taking me to see him. 223 00:12:07,686 --> 00:12:10,438 I met Ferran when I went to El Bulli, 224 00:12:10,439 --> 00:12:12,023 but I didn't speak Spanish then, 225 00:12:12,357 --> 00:12:15,067 and I feel like we didn't connect. 226 00:12:15,068 --> 00:12:16,987 So I think today is going to be really special. 227 00:12:19,865 --> 00:12:22,575 And we're picking up Rafa's favorite ingredient-- 228 00:12:22,576 --> 00:12:24,452 {\an8}Fresh off the boat. 229 00:12:47,017 --> 00:12:49,852 Suquet is a traditional fisherman's stew, 230 00:12:49,853 --> 00:12:52,063 made with whatever they caught that day. 231 00:12:57,402 --> 00:12:59,863 And it's a landmark dish for Ferran. 232 00:13:20,217 --> 00:13:22,802 Ferran reimagined this humble stew at El Bulli 233 00:13:23,053 --> 00:13:27,057 using red prawns, potato balls, and a Catalan flourish. 234 00:13:39,486 --> 00:13:41,863 Oh, you're literally squeezing out the essence. 235 00:13:48,620 --> 00:13:49,663 Yeah. 236 00:13:51,039 --> 00:13:51,997 {\an8}Wow. 237 00:13:55,627 --> 00:13:59,129 Sofrito, a sauce base of onion, tomato, and garlic 238 00:13:59,130 --> 00:14:01,257 is added to the potatoes, 239 00:14:01,258 --> 00:14:04,261 along with a Spanish paprika and a seafood broth. 240 00:14:18,316 --> 00:14:20,109 Pinch me! 241 00:14:20,110 --> 00:14:23,613 I'm about to taste the work of a true culinary icon. 242 00:14:24,906 --> 00:14:26,700 Oh my gosh. 243 00:14:29,619 --> 00:14:31,204 Oh my God. 244 00:14:40,922 --> 00:14:43,716 This dish is steeped in local history, 245 00:14:43,717 --> 00:14:46,093 but in typical Catalan style, 246 00:14:46,094 --> 00:14:48,138 it's also had a radical makeover. 247 00:15:34,851 --> 00:15:37,645 {\an8}He remembers me at El Bulli! 248 00:15:59,334 --> 00:16:01,543 Catalonia was one of the last strongholds 249 00:16:01,544 --> 00:16:04,172 against the Franco dictatorship. 250 00:16:04,506 --> 00:16:08,050 So today I'm meeting with a food writer, Daniel Vázquez, 251 00:16:08,051 --> 00:16:12,805 who comes from a long line of anti-Franco activists. 252 00:16:12,806 --> 00:16:17,227 And he's booked us a table at an iconic Barcelona restaurant 253 00:16:17,477 --> 00:16:19,353 that means a lot to his family. 254 00:16:22,524 --> 00:16:23,817 Hola! 255 00:16:29,656 --> 00:16:30,907 Where are we? What is this? 256 00:16:48,466 --> 00:16:50,634 Daniel's late father was the legendary 257 00:16:50,635 --> 00:16:53,638 Spanish crime writer Manuel Vázquez Montalbán. 258 00:16:54,639 --> 00:16:57,015 He revolutionized the detective novel 259 00:16:57,016 --> 00:17:01,396 through his iconic food loving private eye Pepe Carvalho. 260 00:17:03,314 --> 00:17:06,191 But Montalbán was also a champion of Catalan cuisine, 261 00:17:06,192 --> 00:17:07,944 and for good reason. 262 00:17:09,571 --> 00:17:12,448 He grew up in Barcelona during the 1940s, 263 00:17:12,449 --> 00:17:14,701 a time of poverty and famine. 264 00:17:16,327 --> 00:17:20,080 And when General Franco won the Spanish Civil War in 1939, 265 00:17:20,081 --> 00:17:22,708 he was determined to crush regional identities 266 00:17:22,709 --> 00:17:25,919 and unify Spain under his control, 267 00:17:25,920 --> 00:17:28,840 especially rebellious Catalonia. 268 00:17:33,261 --> 00:17:34,428 {\an8}Like Anti-Franco? 269 00:17:49,194 --> 00:17:51,028 {\an8}Mm-hm. 270 00:17:51,029 --> 00:17:53,989 And that inventiveness shines in this Catalan classic 271 00:17:53,990 --> 00:17:56,701 that started as a way to revive stale bread. 272 00:17:59,829 --> 00:18:02,206 So you guys claim pan tomate? Catalan? 273 00:18:17,096 --> 00:18:18,430 {\an8}Oh, so strong. 274 00:18:21,184 --> 00:18:23,852 {\an8}Oh, you're really going in. Okay. Let me-- wow. 275 00:18:25,396 --> 00:18:27,649 Always. You always have to be generous. 276 00:18:30,193 --> 00:18:33,112 Salud! 277 00:18:34,697 --> 00:18:37,200 Wow. Wow. 278 00:18:37,909 --> 00:18:41,703 From black rice and cuttlefish to oxtail croquettes, 279 00:18:41,704 --> 00:18:44,707 dishes here are all about thrift and flavor. 280 00:18:45,375 --> 00:18:48,293 To get to the heart of this Catalan resourcefulness, 281 00:18:48,294 --> 00:18:50,754 Daniel's invited me for a home-cooked lunch 282 00:18:50,755 --> 00:18:52,673 with someone very special-- 283 00:18:52,674 --> 00:18:54,842 His mom, Anna. - Ah! 284 00:19:08,857 --> 00:19:11,441 In the kitchen, celebrated chef and family friend, 285 00:19:11,442 --> 00:19:14,069 Carles Gaig, is cooking up a dish 286 00:19:14,070 --> 00:19:17,030 that's a perfect blend of Catalan ingenuity 287 00:19:17,031 --> 00:19:19,367 and Italian inspiration. 288 00:19:30,003 --> 00:19:33,046 Daniel's father believed Catalan cuisine was central 289 00:19:33,047 --> 00:19:36,550 to Catalan identity, and he wrote two cookbooks 290 00:19:36,551 --> 00:19:39,636 to preserve the traditional recipes from the region. 291 00:19:39,637 --> 00:19:44,308 See in page 73-- the cannelloni. 292 00:19:44,309 --> 00:19:45,475 - There it is. Oh, yes. - Yeah. 293 00:19:45,476 --> 00:19:46,936 It's so beautiful. 294 00:19:55,737 --> 00:19:58,447 But we're certainly not using Christmas leftovers today. 295 00:19:58,448 --> 00:20:01,408 For our filling, we're sautéing pork and veal 296 00:20:01,409 --> 00:20:03,036 with a local fortified wine. 297 00:20:09,959 --> 00:20:11,961 {\an8}Okay, I'll push it down. 298 00:20:13,171 --> 00:20:14,087 Oh, look at that! 299 00:20:14,088 --> 00:20:15,757 Oh, my God, it's fast. 300 00:20:36,945 --> 00:20:39,404 {\an8}Oh my God, I'm so excited. 301 00:20:50,166 --> 00:20:51,584 Mhm. Wow. 302 00:21:36,796 --> 00:21:38,588 Franco's isolationism 303 00:21:38,589 --> 00:21:42,300 and push for economic self-sufficiency backfired, 304 00:21:42,301 --> 00:21:45,388 sparking widespread shortages and famine. 305 00:21:45,930 --> 00:21:48,349 But rather than prioritize feeding the people, 306 00:21:48,725 --> 00:21:51,769 the regime focused on silencing opposition, 307 00:21:52,270 --> 00:21:55,523 including students like Daniel's father and mother, Anna. 308 00:22:37,774 --> 00:22:40,484 I'm realizing that when it comes to food, 309 00:22:40,485 --> 00:22:44,155 Catalan inventiveness is much more than just personal flair. 310 00:22:45,073 --> 00:22:49,202 It's keeping Catalan identity alive with each and every bite. 311 00:23:07,178 --> 00:23:10,514 So I love cava, but I don't know much about it. 312 00:23:10,515 --> 00:23:11,933 I don't know how it's made. 313 00:23:12,433 --> 00:23:16,353 So I had to come to Sant Sadurní d'Anoia, 314 00:23:16,354 --> 00:23:19,899 the place that produces over 90% of Spain's cava. 315 00:23:20,525 --> 00:23:23,735 It's the birthplace of my favorite bubbly. 316 00:23:23,736 --> 00:23:28,031 And tonight's the night of a weird and wonderful festival. 317 00:23:28,032 --> 00:23:31,118 Thank goodness local wine expert Meritxell Falgueras 318 00:23:31,119 --> 00:23:33,454 is here to show me the ropes. 319 00:23:33,996 --> 00:23:38,416 {\an8}How wonderful day to come to the capital of cava. 320 00:23:38,417 --> 00:23:39,835 I know! I'm very excited. 321 00:23:39,836 --> 00:23:41,545 There's a lot of excitement happening. 322 00:23:41,546 --> 00:23:43,964 {\an8}Today is the phylloxera party 323 00:23:43,965 --> 00:23:47,343 {\an8}and I have here, because we dress in yellow. 324 00:23:47,760 --> 00:23:51,096 This region was originally famous for red wine, 325 00:23:51,097 --> 00:23:54,724 but in the late 1800s, the vineyards here were devastated 326 00:23:54,725 --> 00:23:58,062 by a yellow parasite called phylloxera. 327 00:23:58,813 --> 00:24:02,232 {\an8}Phylloxera was a nightmare for every winemaker 328 00:24:02,233 --> 00:24:06,654 {\an8}because it attacks the roots and it was a real disaster. 329 00:24:07,613 --> 00:24:08,947 The diseased vines were grafted 330 00:24:08,948 --> 00:24:10,949 with hardier ones from America, 331 00:24:10,950 --> 00:24:14,327 and winemakers crafted a sparkling white 332 00:24:14,328 --> 00:24:16,914 that was the start of a whole new industry. 333 00:24:19,750 --> 00:24:22,712 {\an8}That's the bug that just did it all! 334 00:24:26,090 --> 00:24:27,925 Aah! 335 00:24:28,467 --> 00:24:29,467 Aah! 336 00:24:33,472 --> 00:24:35,057 Aah! Oh, God! 337 00:24:37,852 --> 00:24:40,020 {\an8}Now there's more. There's more! 338 00:24:40,021 --> 00:24:41,439 {\an8}More and more! 339 00:24:49,488 --> 00:24:50,655 {\an8}Now I understand it, 340 00:24:50,656 --> 00:24:52,741 {\an8}it's like a celebratory festival 341 00:24:52,742 --> 00:24:54,868 {\an8}that they beat it 342 00:24:54,869 --> 00:24:56,077 {\an8}and they've come together and survived it. 343 00:24:56,078 --> 00:24:57,121 {\an8}- Yeah. - That's beautiful. 344 00:25:07,381 --> 00:25:09,799 I had so much fun at the festival last night, 345 00:25:09,800 --> 00:25:12,719 and I didn't know how much cava was woven 346 00:25:12,720 --> 00:25:15,472 into the culture of Sant Sadurní, 347 00:25:15,473 --> 00:25:17,182 and today, I'm going to get a behind-the-scenes look 348 00:25:17,183 --> 00:25:20,186 {\an8}of how this delicious sparkling wine is made. 349 00:25:21,687 --> 00:25:23,813 Hello! - Hi, Eva. 350 00:25:23,814 --> 00:25:25,066 Good to see you. 351 00:25:26,400 --> 00:25:28,652 Meritxell Juvé is a fourth generation winemaker 352 00:25:28,653 --> 00:25:31,238 and her family is one of the biggest producers 353 00:25:31,239 --> 00:25:33,491 of premium cava in the region. 354 00:25:34,533 --> 00:25:36,326 So everything that you can see 355 00:25:36,327 --> 00:25:38,119 are our vineyards, more than 270 hectares. 356 00:25:38,120 --> 00:25:39,955 - Everything I see? - Everything you see. 357 00:25:39,956 --> 00:25:41,748 These vineyards, they have been in the family 358 00:25:41,749 --> 00:25:44,377 for more than 60 years, since my grandfather. 359 00:25:44,835 --> 00:25:47,087 {\an8}-Sheltered by the Montserrat Mountains, 360 00:25:47,088 --> 00:25:49,714 the region around Sant Sadurní d'Anoia 361 00:25:49,715 --> 00:25:52,301 has limestone-rich soil-- 362 00:25:53,761 --> 00:25:55,762 ideal conditions for the grapes 363 00:25:55,763 --> 00:25:57,640 that make this sparkling white wine. 364 00:26:02,520 --> 00:26:04,980 Wow, this is so beautiful. 365 00:26:04,981 --> 00:26:07,732 Yeah, and it is in here where we transform the still wine 366 00:26:07,733 --> 00:26:09,150 into sparkling wine. 367 00:26:09,151 --> 00:26:10,819 Why is it called cava? 368 00:26:10,820 --> 00:26:12,612 It's called cava because we are in the cavas. 369 00:26:12,613 --> 00:26:14,114 Well, I thought that was obvious. 370 00:26:14,115 --> 00:26:15,949 But I was like, there must be more to it. 371 00:26:15,950 --> 00:26:17,158 That's it? Because we're in a cave. 372 00:26:17,159 --> 00:26:18,410 As simple as this. 373 00:26:18,411 --> 00:26:19,995 What is the difference between 374 00:26:19,996 --> 00:26:22,998 cava and Prosecco and champagne? 375 00:26:22,999 --> 00:26:26,002 The difference between cava and Prosecco is the method. 376 00:26:26,627 --> 00:26:29,129 In here, we have the second fermentation on the bottle, 377 00:26:29,130 --> 00:26:30,381 as you can see. 378 00:26:30,715 --> 00:26:32,924 And in Prosecco, they have it in big tanks. 379 00:26:32,925 --> 00:26:36,011 The difference between cava and champagne is just the region. 380 00:26:38,222 --> 00:26:40,640 I didn't realize that cava and champagne 381 00:26:40,641 --> 00:26:42,684 are made exactly the same way, 382 00:26:42,685 --> 00:26:44,520 even down to the special details. 383 00:26:45,521 --> 00:26:47,063 What we do is the hand riddling. 384 00:26:47,064 --> 00:26:48,815 - Hand riddling. - Yeah. 385 00:26:48,816 --> 00:26:51,276 We have one person that every day, during four weeks, 386 00:26:51,277 --> 00:26:55,488 does this in order just to move the yeast to the end of this-- 387 00:26:55,489 --> 00:26:58,158 They rotate the bottle every day? 388 00:26:58,159 --> 00:26:59,659 Every day, 40,000 per day. 389 00:26:59,660 --> 00:27:03,204 We have to do at the end, 24 total turns. 390 00:27:03,205 --> 00:27:04,956 - 24 total, okay. - Yes. 391 00:27:04,957 --> 00:27:08,460 With 12 million bottles stacked on six floors, 392 00:27:08,461 --> 00:27:10,254 that's some serious wine aerobics. 393 00:27:10,588 --> 00:27:13,799 Yes, and in here, we keep the nicest wines that we have. 394 00:27:15,051 --> 00:27:19,137 This year is 2010, so it's-- - 14 years old. 395 00:27:19,138 --> 00:27:20,723 14 years aging. 396 00:27:23,142 --> 00:27:24,309 Look at the color! 397 00:27:24,310 --> 00:27:25,643 - Quite gold. - Golden. Yeah. 398 00:27:25,644 --> 00:27:27,187 Because it's an old vintage. 399 00:27:27,188 --> 00:27:28,647 - Oh my God. - Yeah. 400 00:27:31,692 --> 00:27:33,151 So what do you think? 401 00:27:33,152 --> 00:27:35,403 Oh it's dry. Not sweet. 402 00:27:35,404 --> 00:27:38,031 You can feel the fennel notes. 403 00:27:38,032 --> 00:27:39,783 - Yeah. - The butter. 404 00:27:39,784 --> 00:27:41,911 Oh, my God, that is really special. 405 00:27:44,455 --> 00:27:46,999 - That's beautiful, huh? - Beautiful. 406 00:27:48,209 --> 00:27:50,419 Hola! 407 00:27:50,795 --> 00:27:51,921 Let me introduce my father. 408 00:27:52,213 --> 00:27:54,173 Muy encantada. 409 00:27:54,423 --> 00:27:57,551 Around here, cava is not just an aperitif. 410 00:27:58,677 --> 00:28:02,264 It's the perfect complement to this traditional harvest meal. 411 00:28:02,640 --> 00:28:04,557 Oh, my God, is this Butifarra? 412 00:28:04,558 --> 00:28:05,975 Yes, this is a classical Butifarra. 413 00:28:05,976 --> 00:28:07,435 Oh, my God, I love Butifarra. 414 00:28:07,436 --> 00:28:09,688 I come to Catalonia just for this. 415 00:28:10,481 --> 00:28:13,358 Butifarra is a typical Catalan pork sausage, 416 00:28:13,359 --> 00:28:15,610 traditionally served with mongetes, 417 00:28:15,611 --> 00:28:19,198 tender white beans sauteed with garlic and parsley. 418 00:28:20,032 --> 00:28:21,784 It's a classic combination. 419 00:28:22,868 --> 00:28:26,246 But sausage and beans with sparkling wine? 420 00:28:26,247 --> 00:28:27,540 Who knew? 421 00:28:28,332 --> 00:28:30,875 I feel like this plate has such a mix of, like, 422 00:28:30,876 --> 00:28:33,878 smokiness from the vegetables, 423 00:28:33,879 --> 00:28:35,755 and then the sausage is just exploding 424 00:28:35,756 --> 00:28:38,133 with different flavors and everything goes with the wine. 425 00:28:38,134 --> 00:28:39,427 Yeah. 426 00:28:39,760 --> 00:28:41,136 This is my favorite cava. 427 00:28:41,137 --> 00:28:43,138 This one was released in 1976, 428 00:28:43,139 --> 00:28:45,014 and at that time, 429 00:28:45,015 --> 00:28:47,016 usually the sparklings in Spain used to have a lot of sugar, 430 00:28:47,017 --> 00:28:50,437 but this was the wine, the Reserva de la Familia, 431 00:28:50,438 --> 00:28:51,855 that the family used to drink. 432 00:28:51,856 --> 00:28:53,023 But it was not for public consumption. 433 00:29:01,824 --> 00:29:04,367 And he said if everyone is asking for the wine, 434 00:29:04,368 --> 00:29:06,287 - We should sell it. - Maybe we should sell it. 435 00:29:06,704 --> 00:29:08,163 It was a turning point. 436 00:29:08,164 --> 00:29:10,373 And Reserva de la Familia became 437 00:29:10,374 --> 00:29:12,918 this vineyard's most popular wine. 438 00:29:13,294 --> 00:29:15,003 Do you know what we say here? 439 00:29:15,004 --> 00:29:17,339 We make liquid gastronomy. - Mhm. 440 00:29:17,756 --> 00:29:19,924 Salud to that. That's beautiful. 441 00:29:19,925 --> 00:29:21,260 I love that. 442 00:29:21,802 --> 00:29:23,636 - Salud. - I'll take it. 443 00:29:23,637 --> 00:29:25,180 There's a lot to celebrate here. 444 00:29:25,181 --> 00:29:27,640 This region turned catastrophe 445 00:29:27,641 --> 00:29:30,101 into delicious opportunity. 446 00:29:30,102 --> 00:29:32,854 And thanks to that Catalan innovation, 447 00:29:32,855 --> 00:29:34,231 they're still leading the way. 448 00:29:45,326 --> 00:29:47,785 So I'm driving through an incredible landscape. 449 00:29:47,786 --> 00:29:50,164 It feels like a land forgotten by time. 450 00:29:50,706 --> 00:29:53,542 Because everything's overgrown and really lush. 451 00:29:55,294 --> 00:29:58,589 La Garrotxa is Catalonia's biggest volcanic region. 452 00:29:59,131 --> 00:30:02,134 It's home to the Santa Margarida volcano 453 00:30:02,635 --> 00:30:05,220 and a Two Michelin Star restaurant 454 00:30:05,221 --> 00:30:07,973 that's the epicenter of an adventurous new cuisine. 455 00:30:09,934 --> 00:30:12,852 I'm here to meet this incredible chef and her three daughters, 456 00:30:12,853 --> 00:30:17,649 who are pioneers of this volcanic cuisine movement. 457 00:30:17,650 --> 00:30:19,943 So I can't wait to learn more. 458 00:30:25,616 --> 00:30:27,617 Their restaurant, Les Cols, 459 00:30:27,618 --> 00:30:30,746 is based in a classic Catalan farmhouse. 460 00:30:31,580 --> 00:30:33,915 Their specialty is creating unique dishes 461 00:30:33,916 --> 00:30:37,378 inspired by the rich volcanic soil that surrounds them. 462 00:30:37,962 --> 00:30:41,714 Oh, nice to meet you. - You, too. Thank you for coming. 463 00:30:41,715 --> 00:30:43,842 Welcome to our garden. 464 00:30:44,134 --> 00:30:45,885 Middle daughter Martina 465 00:30:45,886 --> 00:30:49,847 was awarded Michelin Young Chef of the year in 2024 466 00:30:49,848 --> 00:30:52,016 and runs the kitchen alongside her mother. 467 00:30:52,017 --> 00:30:54,644 A white eggplant. This is so beautiful! 468 00:30:54,645 --> 00:30:57,605 {\an8}It's more creamy than the purple one. 469 00:30:57,606 --> 00:30:58,732 {\an8}Is this the one we're grabbing? 470 00:31:01,777 --> 00:31:03,820 {\an8}I like to come here. 471 00:31:03,821 --> 00:31:06,864 {\an8}It helps me to be a little bit more creative. 472 00:31:06,865 --> 00:31:09,284 {\an8}I get inspiration for new dishes, for example, 473 00:31:09,285 --> 00:31:11,662 {\an8}the dish that we are going to cook later, lamb. 474 00:31:11,912 --> 00:31:13,872 Oh my God! They're so cute! 475 00:31:14,290 --> 00:31:16,541 {\an8}The Rippolesa breed is from our region, 476 00:31:16,542 --> 00:31:17,625 {\an8}from La Garrotxa. 477 00:31:20,296 --> 00:31:22,338 Martina's mom grew up here. 478 00:31:22,339 --> 00:31:25,049 It's hard to believe their livestock used to live 479 00:31:25,050 --> 00:31:26,302 on the ground floor. 480 00:31:27,886 --> 00:31:28,970 So your grandma let your mother open a restaurant in the house? 481 00:31:28,971 --> 00:31:30,680 Yes. 482 00:31:30,681 --> 00:31:32,515 This really is a family affair. 483 00:31:32,516 --> 00:31:34,727 Martina's two sisters also work here. 484 00:31:42,067 --> 00:31:43,860 Wow! What is this? 485 00:31:43,861 --> 00:31:45,820 {\an8}Yes, this is a blackberry liqueur. 486 00:31:45,821 --> 00:31:48,281 {\an8}This cocktail is our version of the Kir Royale cocktail. 487 00:31:48,282 --> 00:31:50,408 I was just going to say this feels like a Kir Royale! 488 00:31:50,409 --> 00:31:51,951 - Yes! - But Catalan. 489 00:31:51,952 --> 00:31:53,369 {\an8}But Catalan. 490 00:31:53,370 --> 00:31:54,788 {\an8}And with the berries from our garden. 491 00:31:55,122 --> 00:31:56,832 Muchas gracias. Salud. 492 00:31:57,791 --> 00:32:00,001 Next stop is the restaurant kitchen 493 00:32:00,002 --> 00:32:02,962 to meet the true mother of invention here-- 494 00:32:02,963 --> 00:32:04,797 Fina Puigdevall. 495 00:32:04,798 --> 00:32:06,591 Everything smells amazing. 496 00:32:28,822 --> 00:32:32,075 This tight knit family business is the perfect example 497 00:32:32,076 --> 00:32:34,995 of that Catalan blend of seny i rauxa. 498 00:32:35,788 --> 00:32:37,747 They have a zero kilometer policy, 499 00:32:37,748 --> 00:32:40,750 which is pure seny, using produce grown 500 00:32:40,751 --> 00:32:43,836 or reared right outside their front door. 501 00:32:43,837 --> 00:32:46,130 But the twist is the rauxa, 502 00:32:46,131 --> 00:32:47,757 which is the creative spark 503 00:32:47,758 --> 00:32:49,885 that makes every dish unforgettable. 504 00:32:57,184 --> 00:32:59,602 Made with eels from the local river, 505 00:32:59,603 --> 00:33:02,814 this broth is heated with a hot volcanic stone, 506 00:33:02,815 --> 00:33:04,315 giving it a smoky flavor. 507 00:33:04,316 --> 00:33:05,316 Wow! 508 00:33:05,317 --> 00:33:06,901 Oh that's beautiful. 509 00:33:10,114 --> 00:33:11,240 Wow. 510 00:33:24,044 --> 00:33:28,131 Mhm. Wow. Everything's so smoky. 511 00:33:28,132 --> 00:33:30,174 - Yeah. - And it like goes together. 512 00:33:30,175 --> 00:33:32,051 {\an8}- And it is-- - Like a volcano. 513 00:33:32,052 --> 00:33:35,054 {\an8}Like a volcano! Oh my God, this is amazing! 514 00:33:35,055 --> 00:33:38,183 I'm going to just-- like, I shouldn't slurp huh? 515 00:33:39,601 --> 00:33:40,686 Mm. 516 00:33:42,855 --> 00:33:44,606 That is really good. 517 00:33:45,023 --> 00:33:46,858 With a volcano for the appetizer, 518 00:33:46,859 --> 00:33:49,068 I can't imagine what the entree will be. 519 00:33:49,069 --> 00:33:52,156 All I know is that it includes the ingredients we saw earlier, 520 00:33:52,906 --> 00:33:55,575 the white eggplant and the rare breed lamb. 521 00:33:58,579 --> 00:34:00,413 And how long do you cook this? 522 00:34:00,414 --> 00:34:02,582 {\an8}It's like five minutes, more or less. 523 00:34:02,583 --> 00:34:04,333 Okay. 524 00:34:04,334 --> 00:34:05,918 These are cooked and then perfectly seared, 525 00:34:05,919 --> 00:34:07,920 along with some lettuce. 526 00:34:07,921 --> 00:34:11,258 And now for the main act-- and this isn't just food, 527 00:34:11,717 --> 00:34:14,511 it's a story told one ingredient at a time. 528 00:34:27,816 --> 00:34:31,361 The idea behind this dish is the life cycle of the lamb. 529 00:34:31,987 --> 00:34:34,197 Everything on the plate represents an element 530 00:34:34,198 --> 00:34:35,240 of their life, 531 00:34:36,492 --> 00:34:38,117 from the green hollandaise meadow 532 00:34:38,118 --> 00:34:39,661 and the lettuce that they feed on, 533 00:34:39,953 --> 00:34:42,288 to the perfectly fried sweet bread or gland 534 00:34:42,289 --> 00:34:44,750 that represents the lamb's digestive process. 535 00:34:46,418 --> 00:34:48,003 And the story's not over. 536 00:34:50,464 --> 00:34:51,840 What is this?! 537 00:34:52,132 --> 00:34:54,675 - It's the wool. - It's like the wool of the-- 538 00:34:54,676 --> 00:34:55,761 {\an8}But what is it really? 539 00:34:56,303 --> 00:34:58,013 {\an8}- It's candy. - Cotton candy? 540 00:34:58,430 --> 00:35:00,181 - Yes. - Oh my God! 541 00:35:00,182 --> 00:35:01,265 This is so beautiful. 542 00:35:16,323 --> 00:35:18,658 This stunning dining room feels as much 543 00:35:18,659 --> 00:35:21,286 a place of worship as a restaurant. 544 00:35:27,501 --> 00:35:29,294 Oh, my God! 545 00:35:33,382 --> 00:35:36,133 This is one of the most enchanting plates of food 546 00:35:36,134 --> 00:35:38,928 I've ever been served. Mhm. 547 00:35:38,929 --> 00:35:40,305 Wow. 548 00:35:41,390 --> 00:35:44,016 {\an8}Wow. 549 00:35:44,017 --> 00:35:45,394 I want to try this. 550 00:35:49,356 --> 00:35:50,482 Oh my gosh. 551 00:35:53,068 --> 00:35:54,319 Oh my God. 552 00:36:19,136 --> 00:36:21,762 I did the circle of life. 553 00:36:21,763 --> 00:36:22,931 On my plate. 554 00:36:24,308 --> 00:36:25,725 Many of us don't want to dig too deep 555 00:36:25,726 --> 00:36:27,685 into where our food comes from, 556 00:36:27,686 --> 00:36:31,480 and creating a dish that tells a lamb's life story 557 00:36:31,481 --> 00:36:34,400 from its birth to my dinner plate is bold. 558 00:36:34,401 --> 00:36:37,111 But here, using the finest ingredients 559 00:36:37,112 --> 00:36:40,866 from this volcanic region, they pull it off beautifully. 560 00:36:58,842 --> 00:37:01,761 I'm here in Priorat to meet three sisters 561 00:37:01,762 --> 00:37:05,891 who are determined to make the best goat cheese of the region, 562 00:37:06,308 --> 00:37:07,893 come rain or shine. 563 00:37:08,226 --> 00:37:09,894 And that's a big ambition, 564 00:37:09,895 --> 00:37:12,940 because this region is cheese heaven. 565 00:37:13,315 --> 00:37:17,527 Over 150 different varieties of cheese are made in Catalonia. 566 00:37:18,278 --> 00:37:21,238 And recent years have seen an explosion 567 00:37:21,239 --> 00:37:22,990 of small scale producers. 568 00:37:38,340 --> 00:37:39,423 Back in 2015, 569 00:37:39,424 --> 00:37:40,925 Elena and her two sisters 570 00:37:40,926 --> 00:37:42,635 were students in Barcelona 571 00:37:42,636 --> 00:37:45,054 with zero experience of cheese-making-- 572 00:37:45,055 --> 00:37:46,305 or goats. 573 00:37:46,306 --> 00:37:47,765 I love you, don't bite me. 574 00:37:47,766 --> 00:37:49,267 Oh, I love you so much. 575 00:37:49,643 --> 00:37:52,395 Until a hike in the countryside changed everything. 576 00:38:04,408 --> 00:38:06,493 It was the start of a whole new chapter. 577 00:38:06,868 --> 00:38:09,788 After taking courses in goat herding and cheese-making, 578 00:38:10,163 --> 00:38:12,123 {\an8}Elena and her sisters packed up and moved 579 00:38:12,124 --> 00:38:15,084 {\an8}90 miles southwest of Barcelona 580 00:38:15,085 --> 00:38:17,796 {\an8}to the tiny village of Bellmunt del Priorat. 581 00:38:18,422 --> 00:38:20,965 It's an area better known for wine than cheese, 582 00:38:20,966 --> 00:38:24,553 but they went ahead and started a goat cheese business anyway. 583 00:38:25,387 --> 00:38:27,763 She's going to give us good milk. 584 00:38:32,853 --> 00:38:34,187 I almost lost the goat! 585 00:38:36,189 --> 00:38:37,982 Who wants to handle the goats? 586 00:38:37,983 --> 00:38:40,444 I feel like we should have an animal wrangler. 587 00:38:40,902 --> 00:38:42,487 {\an8}Shh, shh, shh. 588 00:38:43,238 --> 00:38:45,614 Oh, yay! We got it! 589 00:38:45,615 --> 00:38:46,783 We got milk. 590 00:38:47,492 --> 00:38:48,868 There you go. 591 00:39:15,312 --> 00:39:17,855 Here in their grandparents old village home, 592 00:39:17,856 --> 00:39:20,149 Elena and her sisters make Mató, 593 00:39:20,150 --> 00:39:22,526 one of Catalonia's oldest cheeses, 594 00:39:22,527 --> 00:39:24,780 dating back to the 14th century. 595 00:39:42,506 --> 00:39:45,926 A salt compound is also added to help the curdling process. 596 00:39:49,387 --> 00:39:51,472 {\an8}This is like a chemistry experiment. 597 00:40:17,833 --> 00:40:18,917 {\an8}I wish you guys-- 598 00:40:20,210 --> 00:40:22,461 {\an8}could smell this. It smells like goat cheese. 599 00:40:22,462 --> 00:40:24,297 We made goat cheese. This is so crazy. 600 00:40:24,923 --> 00:40:26,966 Mató has a short shelf life, 601 00:40:26,967 --> 00:40:28,968 so the shepherds used to eat it quickly. 602 00:40:31,638 --> 00:40:32,764 Sounds good to me. 603 00:40:38,478 --> 00:40:40,147 {\an8}The third sister! 604 00:40:41,439 --> 00:40:43,065 True to Catalan style, 605 00:40:43,066 --> 00:40:45,569 they're reinventing a classic dish here. 606 00:41:04,754 --> 00:41:06,923 Mhm. Oh my God. 607 00:41:07,757 --> 00:41:08,799 That is so good. 608 00:41:37,037 --> 00:41:38,787 Catalans look to their traditions, 609 00:41:38,788 --> 00:41:42,458 {\an8}landscape, and history for inspiration. 610 00:41:42,459 --> 00:41:45,003 {\an8}And let their imaginations run wild. 611 00:41:46,630 --> 00:41:48,964 {\an8}Whether it's adapting outside influences 612 00:41:48,965 --> 00:41:51,301 {\an8}to create something uniquely their own, 613 00:41:52,469 --> 00:41:56,097 {\an8}or experimenting with unexpected combinations, 614 00:41:57,015 --> 00:42:00,352 {\an8}it's no wonder that Catalonia's bold creativity 615 00:42:00,602 --> 00:42:02,436 {\an8}has influenced the world.