Spanish culinary traditions highlight seasonal ingredients

Culinary professionals in Spain are highlighting seasonal ingredients through specialized recipes and tasting menus.

Virginia Quetglas, host of the program ‘Terra de Sabors’ on IB3 TV, has introduced a ‘trampó de tardor’ recipe. This version of the traditional Mallorcan salad adapts to autumn by incorporating seasonal vegetables that are partly cooked to provide more comforting textures and deeper flavors suitable for colder months.

In Alicante, chef Aurora Torres at Lula by Aurora Torres has developed a dessert titled ‘De higos a brevas’ to showcase the short season of Albatera figs. The dish features a soft sponge cake made with Albatera figs, organic plum glaze, mountain cherry syrup from Alicante, and anise flower liqueur. The dessert aims to elevate the value of the ephemeral fruit, which Torres notes is highly valued in markets like France.