A squid bite inspired by the delicate frying that his mother Montserrat Fontané prepares in the Can Roca family bar-restaurant, the headquarters of this tribe -that’s how they define themselves- in the working-class neighborhood of Taialà. There they grew up, they dreamed of dedicating themselves to restaurants, and that is where they have built their entire gastronomic empire, becoming a culinary destination for lovers of eating and drinking from all over the planet.
In the video that accompanies this news, they show us another of the dishes that they keep in their memory, and they don’t want it to be lost: cannelloni, made from the matriarch’s recipe. They worship one of the most emblematic products of the area, such as the Palamós prawn. Or olive oil. The Mediterranean always as the common thread in their lives. Or the dish, so dear to them, that her grandmother cooked for her childhood snacks, such as the pan tumaca that accompanies the lamb prepared at a low temperature and passed, round and round, on the grill. All these recipes have accompanied them since they were children, and with them they welcome the diners of El Celler de Can Roca in the form of appetizers. They are dishes that are part of his family history and that he goes through step by step in this video for EL PAÍS.