{"id":37236,"date":"2018-06-11T21:31:35","date_gmt":"2018-06-11T21:31:35","guid":{"rendered":"http:\/\/canmiquelrestaurant.com\/?p=37236\/"},"modified":"2018-06-11T21:31:35","modified_gmt":"2018-06-11T21:31:35","slug":"2018-cuttlefish-culinary-sessions","status":"publish","type":"post","link":"https:\/\/canmiquelrestaurant.com\/en\/blog\/2018-cuttlefish-culinary-sessions\/","title":{"rendered":"2018 Cuttlefish Culinary Sessions"},"content":{"rendered":"

The 2018 Cuttlefish Culinary Sessions<\/strong> will be held until June 30, and during these sessions, the stoves of the restaurants in L’Escala and L’Estartit will join forces to create a new distinctive, high-quality and locally produced touristic product.<\/p>\n

This product, which highlights the joint efforts and values involved in working in the protected Montgr\u00ed-Islas Medes<\/strong> Natural Park, also derives added value from traditional and sustainable fisheries.<\/p>\n

Cuttlefish as the key ingredient<\/strong><\/p>\n

The relationship between local cuisine and cuttlefish stretches far back in time. Indeed, cuttlefish is a culinary product that is fished, cooked and prepared in the waters of a natural landscape such as the Costa Brava, and it is a display of the union of different economic sectors in the towns of L’Escala and L’Estartit.<\/p>\n

The Cuttlefish Culinary Sessions are yet another incentive for the so-called “Cuttlefish Project”, a project intended to foster the reproduction of cuttlefish in order to recover population levels. Moreover, it is also intended to help traditional fishermen recover traditional and sustainable fisheries.<\/p>\n

Can Miquel’s proposal<\/strong><\/p>\n

A grand total of 23 restaurants in L’Escala, Torroella de Montgr\u00ed and L’Estartit participate in the Cuttlefish Culinary Sessions, and among them is Can Miquel, with a menu that features a dish of L’Escala cuttlefish with onions, rice, eggs and basil as its main course.<\/p>\n

For starters, Can Miquel offers entrees based on cod fritters and eggplant, mascarpone, parmesan, tomato and anchovy caviar, and, to top it all off, desserts with honey and cottage cheese.<\/p>\n

In what regards the cellar, the Can Miquel menu is paired with a white Oriol and a red Broc. Bon app\u00e9tit!<\/p>\n

Other culinary dates<\/strong><\/p>\n

The Cuttlefish Culinary Sessions are not the only event held in L’Escala to promote its local cuisine; other classics include the Anchovy Festival<\/strong> and the Anchovy Tapas<\/em> Tail, which are held in early autumn.<\/p>\n","protected":false},"excerpt":{"rendered":"

The 2018 Cuttlefish Culinary Sessions will be held until June 30, and during these sessions, the stoves of the restaurants in L’Escala and L’Estartit will join forces to create a new distinctive, high-quality and locally produced touristic product. 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