See our work at Gabriel Vanrell – Galeria D’Art in Palma de Mallorca, starting 23 July
Images from the ongoing collaboration with Dr. Miguel Sánchez Romera, Neurogastronomia
Project documentation for Slow Food Illes Balears: Recuperation and organic recultivation programme of forgotten red paprika, indigenous varierty Pebre Vermell de Tap de Corti, the Pebre Bord. This autochthonous red pepper plant from Mallorca produces medium sized cone shaped medium spicy fruit in late August.
The pebre bord is a key ingredient for colouring, flavour and natural preservative agent in the classical Sobrassada sausage. Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices.
In recent years shopping for cheap ingredients led to imported red peper from abroad with the effect of almost extermination of the plants. Slow Food Illes Baleres initiated a recuperation programme of the Pebre Vermell de Tap de Corti, the Pebre Bord red pepper in 2008. By 2010 thousands of plants are growing again on organic farmland in several finca farms on the island.
Traditionally the Pebre bord created iconic visual appearance in the late summer rural landscape of Mallorca. The threaded pepper were put up for drying in the suns, suspended from building fronts.
New photo reportage by Oliver Brenneisen Photo published in ADAC Reisemagazin. This bi-monthly, mono-thematic travel magazine is published by ADAC Verlag, the publishing arm of Allgemeiner Deutscher Automobil-Club e.V., Germany’s and Europe’s largest automobile club, with 16 million members.
For this assignment I was colaborating with the writer Merten Worthmann. We were spending one week in the Osona region producing this splendid 10-page reportage. Osona is the area around the city of Vic, about one hour north of Barcelona. Driving up and down this mountainous region on our culinary tour, we met some great people with lots of interesting things to tell. People we met: Ignasi Camps of Ca l’Ignasi, Nanu Jubany of Can Jubany, Toni Sala of Fonda Sala, Joan Reniu of Ca l’U.
Want a copy of the magazine ? Buy it here
I loved the topic of this assignment, a perfect match. For quite a while now I am very interested in this „terroir food“ thing of fresh local and seasonal ingredients transformed into culinary pleasures. Slow Food follows a very similar approach and this low-mileage food is becoming more and more fashionable with even the most glamourous chefs finally starting to think „organic“. A great meal does not require its ingredients to be air-frighted from the most exotic locations. In many regions nature offers everything needed for the perfect dinner just in front of the kitchen door.
We work working along the members of the local gastronomic association „Cuina Osona“ (Osona cooking), a group of local chefs in the Osona region, promoting their local fare. Osona is about earthy ingredients, pork meat, mushrooms, truffles and so on. The Costa Brava is not far and this is noticeable in the fact of recipes including seafood and fish blending with ingredients from the forest, something typical for the catalan cuisine.
As pork plays a dominant role in the local fare, we where trying hard to find some happy pigs to photograph and include them in our reportage. Surprisingly, we were not able to find any farm which allowed out us in and see their life stock. Why’s that, something to hide at animal farm?
Award winning book by Dr. Miguel Sanchez Romera, Neurologist, visual artist and star chef with photography by Oliver Brenneisen.
This is a free research publication, published as a gift for professional neuro scientists by Danish pharmaceutical company Lundbeck. The company specializes in products for the brain. The book published in November 2007 was written in Spanish in 2007 by the Chefdoctor Miguel Sanchez Romera of L’Esguard, a Michelin star restaurant near Barcelona who also is a neurophysician working as a doctor the other half of the week. The new book updates the theories of the chef doctor published in the cookbook “Totalcooking” (Akal). It gives all the scientific background for the brain experts to understand gastronomy.
Miguel Sanchez Romera is now based in New York, his latest Restaurant Illusion is about to open shortly.
– Gourmand World Cookbook Awards: The 100 Best of the best
Hall of Fame #16
– ASPID España 2008 – Premios de Publicidad Iberoamericano de Salud y Farmacia
Stock photos from Miguel Sanchez Romera available on request.