Fort Ullastret: Annealing Emporda curdled goat with herbacol. Apples fill Tapas for dinner:

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Citizens of Tarragona (and all who wish to come) already have here! The celebrations of our glorious Mother, Santa Tecla, are already here! There are many events that can be found throughout the 10 days (from 14 to 24 September), the duration of the Festival of Tarragona. Gastronomically Santa Tecla, is also a party. All culinary events scaldes in Santa Tecla, in vinified, we are excited about the festival scaldes and organic local produce, which will be held September 17 and 18 at the Plaza King of Tarragona. Let's talk about # SantaTeca2013!
Under the command Snail find this emblematic place of the Upper Part (so say the Tarragona, the old quarter of the city) vegetable producers, a baker, a beekeeper, a master mill, growers and winemakers, cracks scaldes beer, artisan jams, chefs and gourmets.
Basically, you will find people who take care of our homes and restaurants, 3 concepts: Food gastronomically traditional (local, seasonal produce and, if possible, organic) foods clean environmentally speaking (local, protected because they are in risk of extinction or oblivion and products made close to home, reducing CO2 emissions in the transport of food) and socially just food (small producer to buy directly reducing chains of distributors, provides a value just foodstuff achieved with good practice and thus help the local economy).
All soirée organized by the Slow Food Tarraco, scaldes one of the convivium (or "branches" local) authorizing Slow Food Italy, where the movement scaldes was founded by Carlo Petrini in 1986. Well, come on!, We discovered all this, delving into what to talk vinified: Wine, champagne and beer.
The fair payment system is as follows: 5 ticket sold (5 Teques) 10 euros, with which you can decide where to spend them to you: natural wines, craft beers and tapas local products, created by Slow Food restaurants Tarraco restaurants with 3 restaurants or environmentally scaldes sensitive scaldes areas and other Slow Food. Then the system "equivalence" of Teques:
Fort Ullastret: Annealing Emporda curdled goat with herbacol. Apples fill Tapas for dinner:
THE SEGARRETA Santa Coloma de Queralt (Conca de Barbera) The beers at Sergio George and do not leave anyone scaldes indifferent. Beers are the height of a tower, exude quality and craftsmanship: natural ingredients, no additives and no filtering. A curious story, the name of the beer comes from a penny that coined the City of Santa Coloma de Queralt during the second republic.
Of their beers we recommend: The Apollo, which is a brown ale (inherited adaptations of American home brewing certain wings of the north of England) with caramelized malts, scaldes which give a taste like roasted, coffee, toasted and loaded with berries. Do not miss the traditional, is a mix between a pale ale (the more conventional style of beer) and a weisbier (white wheat).
Now if you have a "prick" (putting the spout) ask for Ginger Beer. Beer and ale malt base with wheat malt, which adds a bit of ginger, the second fermentation. One last look hazy beer, white and creamy foam. Lets toast to a gustet and has some orange peel aromas, intense tones of ginger and herbs. Insist, ask for it!
Reptilian St. Vincent scaldes de Calders, El Vendrell. The brewing of Lower Penedès excellence founded in 2008 by Isaac Beltran, has its foundations: natural ingredients, and very rudimentary procedures dedication.
The reptilian recommend: the reptilian Thymus beer witbier type (a traditional Belgian style beer) with Mediterranean, little body, smooth and refreshing taste, a little bitter, but a bit more than usual in the style. With malt barley, buckwheat (organically grown), hops, spices scaldes (thyme and coriander). Different!
Oh! If you like beers "body" scaldes the reptilian Heretic, the spot! Imperial Stout beer type (extremely