With each change of season, the markets of Catalonia also change their skin. Spring, with the longer days, the more intense light and nature in full bustle, arrives loaded with an explosion of colors and flavors that is reflected directly in the fruit and vegetable stalls. After the winter months, fresh produce multiplies and takes center stage: tender shoots, vegetables with a lot of color and fruits that mark the beginning of good weather, also in the kitchen.
In this context, the Mercat del Ninot becomes a privileged setting to discover seasonal cuisine. One of the star products of this moment is the strawberry, which fills the stalls with its intense red and its sweet aroma. But beyond desserts, the strawberry can also have a surprising role in savory dishes, an idea that will be put on the table in the workshop Cuisine with a taste of spring, scheduled for next May 14.
The workshop will be led by the cook Sandra Pisa, who proposes a groundbreaking look at market cuisine. One of her most unexpected proposals is chicken with strawberries, a dish that exemplifies her philosophy, playing with contrasts and reclaiming seasonal produce in all its forms. “Strawberries go far beyond dessert. Cooked they bring an extraordinary value to dishes and a very special flavor point to stews,” she explains.
Pisa opts for a lively and participatory cuisine. It is not about a passive demonstration, but an experience where attendees put on their aprons and cook actively, learning techniques, sharing knowledge, and enjoying the process. "I do participatory cooking workshops, not demonstrative ones," he summarizes. The objective is for each person to leave with real resources to cook at home and with a new perspective on ingredients.
To participate, no prior experience is needed, only a desire to learn and to have a good time in the kitchen. Spots are still available and registrations can be made here.
From pediatrics to the kitchen
The career of the chef workshop leader is also unique. After leaving pediatrics behind, she decided to dedicate herself fully to her passion for cooking. Currently, she travels the territory with her project El Cama Groc Blau (en ruta), where she sets up improvised kitchens and adapts her proposal to very diverse spaces. She likes to surprise: in autumn, for example, she worked with mushroom desserts; now, however, it is time to bring the strawberry to the pot.
Its approach is based on local and seasonal cuisine, a principle that fits perfectly with the philosophy of Mercat del Ninot. In spring, Ninot offers products such as tender garlic, asparagus or the first strawberries, and later will arrive cherries and other fruits that define the splendor of the season. Products that, well worked, become dishes full of nuances.
A classroom dedicated to gastronomy
This spring cooking workshop is part of the market's gastronomic classroom offer, a space dedicated to promoting market cuisine, quality, and fresh produce. Workshops, talks, and activities for adult and child audiences are organized there, with the aim of bringing cooking closer to everyone. You can consult all this training offer here.
