This August we will take a step outside Catalonia and make pudin de centollo - spider crab pate - a dish from the Atlantic coast region of Cantabria. We'll also make peaches stuffed with pork, pressec farcit de porc, aubergine and fresh cheese canelloni, caneló d’albergínia i mató and cherry 'tartar', tartar de cireres.
Wine will be served, as well as aperitivos to banish all hunger pangs during the class.
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