Friday, November 20, 2009


After many a disappointing 'pa amb tomaquet' (apart from the ones at Bodega and La Nau which, although different, are sensational in their own right due to the freshness of the bread and the quality of the oil) I finally found somewhere where they grill the bread for that smokey, burnt taste. They also serve whole garlic cloves so you can 'rub you're own' and therefore adjust the power of the allium to suit your mood/afternoon commitments. I have come to the conclusion that the fresh bread versions don't actually include garlic at all. Maybe this is deemed as a refinement in this region. I deem it as a churlish deprivation of joy. Anyway I feasted on bitter/smokey toast redolent with the AROMA of rubbed garlic, sweetened by freshly sliced ripe tomato, anointed with the sacred green oil and set alight with rocksalt. A shiny, timeless, fashion-proof example 'par excellence' of true food alchemy.

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