This website uses its own and third-party cookies to offer you a better experience and service.

By browsing or using our services you accept our use of cookies. For more information, see the Terms & Conditions and the Privacy policy.

ACCEPT
Siguiente
Anterior

Casa Solla (ENG/ESP)

by Pepe Solla, when the ancestral becomes eternal. It presents a journey through the raw material through his creations, and the soul of the cuisine.

.

Casa Solla (ENG/ESP)

by Pepe Solla, when the ancestral becomes eternal. It presents a journey through the raw material through his creations, and the soul of the cuisine.

The 256 pages of the book are a journey through Galicia, the region in the northwest of Spain where the essential restaurant is located, breaking the limits of a typical cookery book. In his first book, the chef sets out a culinary journey that begins with unique producers, brave and committed to their environment, and ends with the diner. He is the one who, in the chef's opinion, gives meaning to everything in gastronomy.


The chef is a standard-bearer and in love with the region he comes from. He has been quietly shaking up the Galician culinary scene for years and has managed to make it transcend not only the borders of the region, but also those of Spain. All the dishes he has created bear his personal stamp. And they are all under a personal and sensible vision in which he never fails to pay a sincere and profound tribute to a privileged larder to which, he says, he will always feel indebted.

In this way, Pepe Solla presents Galicia, his Galicia. The journey starts in mountains, orchards, markets, rivers and seas. It stops off at a unique restaurant. And it ends elegantly on the palate of everyone who sits at his table. This is the way in which the chef contributes to turning the ancestral into eternal. His gratitude to a privileged land with a unique pantry that has given him so much throughout his long and promising career. All of this with a wide and detailed selection of fifty recipes. Among them are classics that made the restaurant famous decades ago and two essential recipes in Galician cuisine - octopus a feira and empanada - commented by the chef.

The book takes Pepe Solla's region to the whole world. 

Montagud Publisher

Binding: Hardcover

Number of pages: 256

No documents for download

Ref.:
SEE PRICE
On click on SEE PRICE, you will be redirected to our ecommerce.
RELATED PRODUCTS

Cenador de Amós (ENG/ESP)

Culler de Pau (ENG/ESP)

Casquería

The flavour of elegance (ENG/ESP)

La sencilla desnudez (ENG/ESP)