Vive las verduras

Raw vegetable tapas and the use of metallic textures

Iñaki Rodaballo, from the Café Niza

Using fine metals in the kitchen was the subject matter of Iñaki Rodaballo from the Bar Niza in Pamplona, along with Eric Ramírez. He prepared tapas of artichokes and asparagus with the rather surprising addition of gold and bronze powder. Rodaballo explained that these ingredients do not bring any added flavour or texture: "It’s simply a visual element which makes the tapa more appealing. It adds beauty, aesthetics and colour and at the same time helps to open up the minds of our customers, who are perhaps more used to traditional flavours and presentations". With regard to the vegetables he uses, he emphasised that both asparagus and artichokes are "five star products" to which barely anything needs to be added, and recommended the "minimum handling” to give the product the “utmost respect”.

« Return to the programme for the 12th