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I spent a little time in the company of Silvia
Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!