With our starting point in the fruits of the landscape, we explore food traditions and typical Catalan recipes together with our local guide and experienced chef. Through excursions in the area we receive an incredible mix of history, culture and culinary impressions.
A perfect base surrounded by nature, where you can relax, and enjoy the facilities with a heated jacuzzi under the stars, while contemplating the views of the sea and the lake. Located between the Mediterranean Sea and the Priorat wine area.
Day 2: Priorat, the wine, the history and the landscapes.
After breakfast we drive with our chauffer and guide to Siurana, a fantastic little village with the most impressive view. We listen to the legend of the Moorish Queen, and after that we go to Cornudella de Montsant, where we taste different wines from Montsant.
After the winetasting we depart for Scala Dei. The monastery in Scala Dei is surrounded by vineyards and in a stunning landscape, here we have to visit the ruins of one of the most important Carthusian monasteries in Spain.
From Scala Dei we drive to Porrera. This little village is known for its authenticity. It is located in the eastern part of the Priorat and its economy is based on viticulture. Here we visit a vineyard and hear the story from a winegrower about the process from harvest to the table and we taste some fine wines from the popular Priorat area.
Lunch break, where we recommend nice restaurants. The bus is picking us up at 16.00, where we leave to go back to our masia.
Here our chef is ready to indulge us with the course of the day: Wines of the land, knowlegde of areas, its wines and their characteristics. Wine recipes and wine menus. We go through and create 4-5 delicious courses, which are enjoyed in the courtyard afterwards with the paired wines.
Day 3: Reus, the modernistic architecture and the vermouth
After breakfast we drive with our chauffeur and guide to the historic and modernistic city Reus. With starting point at Plaça de les Oques, the guide will lead us through the street Sant Joan to the city center, where we will admire the facades of the most important modernistic houses. We will also pass the central market. We visit the commercial streets, and pay a visit to the Gaudi Center/Casa Navas. We pass "Forn Sistare", the best baker in town, and see how Joan is making his bread, and some specialities.
After this we visit the old vermouth factory, Rofes, where we can taste their white and black vermouth, with small snacks, this is the typical Spanish "aperitivo".
Time on your own for shopping and lunch: 12.00 – 16.00 Departure at 16.00 from Plaça de les Oques.
Back at Casa Vella del Panta, the day's culinary course: a tapas workshop, where you have to prepare dinner. Mariona Quadrada will go through the recipes of 8-10 delicious tapas, and you create them step by step with her guidance. Afterwards you have only to enjoy the creations in the outside courtyard with a glass or two of the fine local wines.
Day 4: From earth to plate
This day we will spend at the vegetable garden of the coast, we visit Bioiris, an organic vegetable garden in Riudecanyes, where we see the vegetables of the season, and hear about the process of growing organic directly from the farmer Josep Ramon.
Hereafter we visit the close by impressive monastery of Escornalbou from the 12th century. The building surpassed several owners and uses, and in the end it was abandoned for some decades. Later, in the beginning of the 20th century it was bought and restored by the diplomat Eduard Toda as his private castle. With a privileged location on the top of the mountain Escornalbou with view of all the coast and the area.
Hereafter we go to the museum of the fruits of the landscape in Riudecanyes. Here we learn about the olive oil, the special variety of this region, its qualities and characteristics, and we taste several types of olive oil to appreciate the differences. Afterwards lunch buffet with local specialties served at our masia.
The day's course will be the traditional Calçotada feast with the legendary sauce "romesco" in season from December to April / and a Mediterranean kitchen course with special emphasis on vegetables and the good olive oil the rest of the year. To end with the speciality "Menjar Blanc", the traditional aromatic creme dessert from Reus.