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Tàrraco a Taula

© Manel R. Granell
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Abelardo Castellet
© Manel R. Granell
© Manel R. Granell
© Manel R. Granell
© Pep Escoda
© Pep Escoda
© Abelardo Castellet

The restaurant association Tàrraco a Taula, created in 1997, organises the Tàrraco a Taula gastronomic days, which aim to offer a contemporary overview of the cuisine of Ancient Rome.

During the days of Tàrraco Viva, Tarragona’s Roman festival, the kitchens in most of the city’s restaurants are transformed to relive the flavours and aromas of Roman culture.

The Tàrraco a Taula restaurateurs and suppliers go to great lengths when choosing the raw materials. Proximity is the key to everything, Km 0 cuisine with seasonal products. Behind each tasting menu and every dish there are many hours of study carried out by some restaurateurs who recreate ancient Roman cuisine with authentic passion.

Along with the restaurants, also joining the initiative for this edition are wineries that produce natural, organic and biodynamic wines, Suburbia (special edition craft beer) and other local artisans, such as bakers Jordi Andreu and Nulles, who have recovered the recipe for Roman bread.

You can find information on Tàrraco Viva website: www.tarracoviva.com

 

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