“A version of the current mel i mata”

Brother of Ferran Adrià, author of several cookbooks and chef of the Enigma restaurant, with 2 Michelin stars. We could say that Albert Adria It has acquired its own niche in Spanish gastronomy as well as international recognition. The Catalan worked at elBulli, he collaborated with Paco Roncero in the creation of this tapa available for free in Madrid and his knowledge of pastry making made him a great eminence in the sector.

With a great career behind him, Albert Adrià admitted it in an interview for the podcast La Picaète during the celebration of the Madrid Fusión edition in 2022, what was it the first dessert he remembers making. He admitted that it was a version of a typical Catalan dessert, prepared with a cheese popular in the autonomous community.

The first dessert Albert Adrià remembers making

“The first one I made would perhaps be a Mel I killeda totally current version of mel i mata”, confessed the chef to the worker of La Picaeta. “Timelessness is the most beautiful thing when you can make something that resists the passage of years”, reflected Albert Adrià about this classic recipe of Catalan gastronomy still alive today.

He said his version had a “crunchy caramelized honey with a tomato very fresh and of extraordinary quality”. Mató is a popular fresh cheese in Catalonia of medieval origin and is obtained from the coagulation of milk (usually from goat, cow or sheep) with a few drops of lemon juice and is served with a little honey and nuts, giving rise to a dessert full of contrasts and irresistible to the palate.

Properties and benefits of honey

Honey is an interesting food amount of zinc. According to the health portal MedlinePlusthis trace element “participates in cell division and growth, as well as wound healing and carbohydrate metabolism.”