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Casa Solla, Pepe Solla
Casa Solla, Pepe Solla
Regular price
114,00 €
Sale price
114,00 €
Regular price
120,00 €
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Descripción
Descripción
Bilingual edition: Spanish/English
256 pages
24x27 cm
Hardcover
ISBN: 978-84-7212-163-8
In November 2016, Casa Solla (Pepe Solla, Poio) will celebrate 55 years in business. A more than auspicious number around which another of Pepe Solla's unique and magical creations will see the light of day. Pepe Solla, representative of the second generation at the helm of the establishment. This is his first book, Casa Solla. Pepe Solla. When the ancestral becomes eternal, published by Montagud Editores.
The 256 pages of the work present a journey through Galicia, the region in northwest Spain where the essential restaurant is located, thus breaking the limits of a usual cookbook. In his first book, the chef proposes a culinary journey that begins with unique producers, brave and committed to their environment; and that ends with the diner. He is the one who, in the chef's opinion, gives meaning to everything in gastronomy.
The chef is a flag bearer and in love with the land from which he comes. For years he has been silently revolutionizing the Galician culinary scene and has managed to make it transcend not only the region's borders, but also Spain's. All the dishes he has created carry his personal stamp. And all of them are under a personal and sensible vision in which he never ceases to pay a sincere and profound tribute to a privileged pantry with which, he says, he will always feel indebted.
In this way, Pepe Solla presents a Galicia, his Galicia. The journey begins in mountains, orchards, markets, rivers and seas. It makes a stop at a unique restaurant. And it elegantly flows into the palate of everyone who sits at his table. This is how the chef contributes to making the ancestral eternal. His gratitude to a privileged land with a unique pantry that has given him so much throughout his long and promising career. All this, with a wide and detailed selection of fifty recipes. Among them are classics that already crowned the restaurant decades ago and two essential dishes in Galician cuisine –pulpo a feira and empanada– commented by the chef.
"This book will take Pepe Solla's region to the whole world. It presents a journey through raw materials through his creations, and the soul of the restaurant's cuisine through the chef's most intimate reflections," explains Jãvi Antoja de la Rosa, head of Montagud Editores' Editorial Projects and director of the work.
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