Cal Mossèn participated on Sunday November 19th in the second edition of the “Mercat del Trumfo i la Sal d’Odèn”, in Salí de Cambrils (Lleida). We did a demonstration of how to cook an omelet with “trumfos” in a natural and ecological stove, which generated a lot of excitement and curiosity among visitors.

The event brought together the local producers of “trumfos”, this potato characteristic of the Pyrenees area, and professional craftsmen from different branches. There was also a wide variety of activities: tasting of “trumfo” cuisine, visit to Salí, rangoli Vicens Ferrer Foundation, sale of cava, raffles and workshops.

The participants of this year’s event of Tapa Solidària in Barcelona could enjoy the dishes of the restaurant La Cala d’Albert Adrià, accompanied by Cal Mossèn’s Coca bread.

The renowned chef Albert Adrià, together with other great names of Catalan cuisine such as Nandu Jubany, Carles Abellan and Carles Gaig, among others, hosted Gran Festa Solidària de les Estrelles, which took place on October 26th on the terrace of Bravo restaurant at the Hotel W in Barcelona.

The restaurants participating in the event prepared 14,500 tapas for more than 450 diners, who could enjoy a unique culinary experience.

The collection of this year, which totaled 30,000 euros, will be allocated to the Casal dels Infants, through the Entorn Escolar project, which offers support activities to 700 children and young people at risk of social exclusion.

Brindisa is a delivery company of typical Spanish food in the United Kingdom and they also own different restaurants. Located in London, they have since many years ago Cal Mossèn’s Coca Bread in their offer and that’s the reason they recently visited our headquarters.

They came with other collaborators from El Gato Negro Tapas, a famous and awarded tapas restaurant located in the historical city center of Manchester. In this place, people can eat Cal Mossèn’s Coca Bred together with the best dishes of the restaurant.

THE VISIT

The made a route to our headquarters in order to know the different products and how they are made. Cal Mossèn explained them the project and they were impressed with the way we work, the products and the sensibility that we work amongst the whole process.

The visit finished with a meal including Cal Mossèn’s Coca Bread and other typical Catalan products.

The diners of the restaurants are turning tougher regarding the quality of the dishes and with every ingredient. They are restless, they are trained in gastronomy and have their own criteria to clearly know what they want.

To satisfy these palates, Cal Mossèn’s coca bred is always excellent and we make it arrive at the restaurants in optimal conditions, so that it is served without breaking the traceability nor the chain of the cold.

Cal Mossèn’s coca bread is different from other kind of breads: for its dimensions, elaboration and, specially, for its unique taste.

It is handmade cooked and with 100% natural ingredients, using a process of more than eight hours of slow fermentation. Besides, the flour used to make Cal Mossèn’s coca bread is prepared solely for this purpose.

But the biggest secret is that the coca comes from an old grazing technique known as ventat, consisting of stretching the paste by hand. This method fell into disuse because it was so hard to do, although it is how the bubbles of the second fermentation are prevented from disappearing.

Patience and respect for the times of rest and fermentation are the other elements that allow to obtain the genuine Cal Mossèn’s coca bread.

An idyllic place of the Catalan Pyrenees is the small town of Beget, near Camprodon. You will find there the characteristic and cozy restaurant Can Jeroni, opened at the beginning of the 20th century. When you enter, you will immediately feel like home and you can enjoy the building, renovated but preserving its original value, and the magnificient views of the chuch and the river.

Their plates allow us to make a small trip in time and, therefore, the best way to accompany them is with Cal Mossèn’s bread.

Whether you eat in the main room or in the reconstructed cellar, in the intimate reserved by the fireplace or in the privileged terrace in the square, the combination of textures and flavors of Can Jeroni’s cuisine with Cal Mossèn’s bread will not leave us indifferent.

The personal project of Cal Mossèn has received a new award amongst quality breads in Spain.

The famous gastronomical website El Comidista places Cal Mossèn’s crusty bread as the second best bread of Spain for having demonstrated, they say, “that in the world of bread not everything was invented”. Besides, they highlight its characteristic firewood’s smell.

You can watch El Comidista’s video with the selection of the best breads in Spain on this link. Aren’t you hungry?

Our coca bread is perfect to taste during the whole year, but, in this case, we want to recommend to say goodbye to terrace’s season and outside dinners with a good coca bread with tomato and olive oil.

We are already thinking in the best autumn recipes in which coca fits in perfectly.

Folgueroles, municipality of the region of Osona, birthplace of Mossèn Cinto Verdaguer.

But who was Mossèn Belto? Catalan poet and priest, is one of the great figures of modern Catalonia. Maximum exponent of the Reinaxença and the Romantic movement. Among his works we find La Atlántida (1877) and Canigó (1886).

Do you know what relationship he has with the cake of Folgueroles? Stay tuned, we’ll give you the solution soon!

We are very excited to announce that this year we collaborate with Calldetenes City Council in the Workshop.

Do you want to learn and know the traditional ways to beat, cook and grind in addition to having a wonderful time full of gastronomy?

Check the schedule directly from this link: Workshop to beat Calldetenes
We’re waiting for you this Sunday!