Why Crema Catalana deserves more attention

Crema Catalana rarely gets the international recognition it deserves. The rich with olive oil complexity is genuine, not simple, and the technique involved in using Manchego cheese correctly takes real skill.

Spanish eating culture centres on long social meals rather than quick eating. I encountered it first in a tapas bar in Barcelona and that context helped me understand it properly. Rioja red wine is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Crema Catalana is the dish to start with.