If there is a fair with potence and tradition, this one is Fira de la Candelera at Molins de Rei. The 168 editions (reached this year) are not achieved easily but with effort. People from Molins feel the fair with pride and see how their city becomes an attraction centre for many visitors.
It is a fair of fairs with a part for antiques, another one for handcraft, another one for industrial machinery... and some related with food, like the green area, with alive plants and trees...
... and agriculture products.
All around Molins, there were stands and foodtrucks were anybody could find a quite good offer of dishes.
When I saw Magoya foodtruck, I could not resist to go there, because they have the best argentinian empanadas I have ever eaten, specially the ones of meat.
Also, I ate a "vacío" sandwich, very well done and well dressed with chimichurri.
Many food producers were with what they do well.
An example of good producers, the friends of El Molí de Rafalet, with Rafel Margalef heading the representation in Molins of their extraordinary rices...
... object of showcookings like the one of Montse Bertran, who cooked a pair or medieval recipes (her speciality, because she joins history and cooking): spices rice and "menjar blanc".
And beinf in Molins, I had to visit Pastisseria Cardona...
... and taste their Coca de la Candelera.
It is a fair of fairs with a part for antiques, another one for handcraft, another one for industrial machinery... and some related with food, like the green area, with alive plants and trees...
... and agriculture products.
All around Molins, there were stands and foodtrucks were anybody could find a quite good offer of dishes.
When I saw Magoya foodtruck, I could not resist to go there, because they have the best argentinian empanadas I have ever eaten, specially the ones of meat.
Also, I ate a "vacío" sandwich, very well done and well dressed with chimichurri.
Many food producers were with what they do well.
An example of good producers, the friends of El Molí de Rafalet, with Rafel Margalef heading the representation in Molins of their extraordinary rices...
... object of showcookings like the one of Montse Bertran, who cooked a pair or medieval recipes (her speciality, because she joins history and cooking): spices rice and "menjar blanc".
And beinf in Molins, I had to visit Pastisseria Cardona...
... and taste their Coca de la Candelera.
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