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La Boscana

23 Feb La Boscana, cooking motivated by passion

Posted at 09:39h in Gastronomic Kitchen, General
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Can one define the cooking of La Boscana? Are we talking about traditional cooking with touches of the avant-garde, or innovative cooking with classical roots? We could say it's a kind of authentic cuisine which cuts across lines,  with the prevailing...

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DOP Les Garrigues

03 Feb DOP Les Garrigues: the liquid gold of our lands

Posted at 14:47h in Curiosities, Gastronomic Kitchen, General
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We have one of the best olive oils in the world. And it is not us who state that but the regulator Council of the European Union, responsible for granting the category of Protected Designation of Origin for the extra...

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La Boscana

03 Feb Artisan or industrial bread?

Posted at 14:36h in Curiosities, Gastronomic Kitchen
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If you had to choose between an artisan or an industrial bread, which one would you choose? It could be simple to answer to this question, but the index of consumer states the opposite.In fact, the tendency is to consume...

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Joel Castanyé

03 Feb Joel Castanyé, avant–guarde chef with traditional roots

Posted at 14:29h in Gastronomic Kitchen
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A passionate worker, lover of cooking and always ready to innovate. These are just a few adjectives that describe Joel Castanyé, chef and co-owner of La Boscana restaurant and the Resquitx. He is the youngest of the three brothers Castanyé....

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Eggs La Boscana

03 Feb The art of cooking a perfect egg

Posted at 14:21h in Curiosities, Gastronomic Kitchen
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Eggs are one of the most common ingredients in a kitchen, not only for the several ways they can be cooked but also as an indispensable element as side dishes and for bakery preparations. Preparing a boiled egg, some scrambled...

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La Boscana

03 Feb La Boscana receipt: squid sprigs with artichoke, mushrooms and candied onion

Posted at 13:38h in Gastronomic Kitchen
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At La Boscana we are in love with the products of the land and their proximity. We believe in a kitchen which is able to surprise our senses, not only the sight. As our chef Joel Castanyé has stated in...

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veal

26 Jan What you need to know about beef

Posted at 12:11h in Curiosities, Gastronomic Kitchen
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Have you ever prepared a carpaccio? And a tartar steak? Do you know what part of the calf is taken? Many of us end up always cooking the same dishes and in the same way. But there is always someone...

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LA BOSCANA

16 Jan A gastronomic experience at La Boscana, a new way to seduce your senses

Posted at 10:16h in Gastronomic Kitchen, General
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An idyllic setting, reserved spaces, a very passionate cuisine full of nuances and a motivated team to offer an impeccable service. These are some of the premises of the gastronomic experience that La Boscana offers to its diners. We could say...

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22 Dec In honour of our mothers: Lo nostre caneló (our cannelloni)

Posted at 11:45h in Gastronomic Kitchen
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Christmas is already here. Pots are ready to prepare the traditional broth of our Catalan lands for December 25th; and pasta for cannelloni is ready to wrap the meat for Saint Stephen day, December 26th, a festive day in Catalonia....

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La Boscana receipe

15 Dec La Boscana Recipe: “Calçot’s” Cappuccino

Posted at 12:19h in Gastronomic Kitchen
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We dedicate this week's article to one of our favorite products and how to cook it in a different way than usual: Calçot (the onion). In Catalonia it is tradition to eat this vegetable roasted into live fire and accompain it...

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la boscana

Ctra. de Bellvís a Bell-lloch
LV3311 Km. 4
25142 Bellvis (Lleida)
laboscana@laboscana.net

973 565 575

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Recent Posts
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