Apicius 32 (eBook)

224 pages

Two projects. Two realities. Two truths. Because gastronomy is not unidirectional. Deo gratias. We know what we want and at Apicius we know how we want to tell it. Without rushing. Savoring each moment as if it were the last. Enjoying every snapshot that has been etched in our retina. Savoring and lingering over each creation. Delving into the processes. Step by step. And why not dedicate the 224 pages of the publication to two projects that have fascinated us? Knowing that we will never do it this way again. Or perhaps we will. (...) Edorta Lamo or Edorta 'the master'. We narrow our eyes and frown with a mischievous smile. We knew that what Arrea! had in store for us would be unforgettable. It was much better than that. Because if one returns, experiences cease to be described with adjectives that put an end to a visit forever. To go is to return. To return to the childhood that each of us has stored within ourselves. To go is for our olfactory memory to blossom again at some point. To go is to caress our past life again. That which never left and which we have hidden somewhere. Arrea! has been etched forever in our hearts. Because when one meets the perfect host, all that remains is to leave making references and without turning one's back as a sign of absolute respect. Thank you for awakening in us again that childhood that, at times, is threatened by what people will say (...) The No-Bulli. So much has been said about Enigma. Or, rather, how little. What mysteries does Albert Adrià's restaurant hold, with Oliver Peña at the head of the pass table, as the coordinator? Deciphering that thought is what we seek in these pages of Apicius. Because things are not the way they are just because. Everything has a reason. Even knowing that there are eyes that scrutinize. Enigma decided to open its doors without premises. To generate a new experiential code without excessively visible technical displays to bring a language that everyone could understand to earth: flavor.