Sweet Shapes

An assorted sample of sweets, candies, gummies or gominolas you can buy, in this case, at La Boqueria market. If you feel like watching other similar shots check the new Linkwithin widget under each post or these previous photographs: Gummy Candy, Sugary Candy Treats, Green Jelly Candy.

Sant Pau Hospital: A Touch of Fresh Air in Architecture

If you want to see a good sample of Catalan art nouveau take a walk inside Hospital de la Santa Creu i Sant Pau.

I have mentioned this jewel of modernist architecture before in many posts. I just want you to stop and take a look at the details.

There are some small ventilation towers or art nouveau chimney stacks that do deserve some of your time.

Adorned in a very similar way to nearby cupolas with overlapped fish scale-like tiles they carry some extra decoration that makes them stand out from the rest of motifs on the roof and part of the façade. Notice the use of tiny gargoyles to deviate water from the duct and bigger yellow tiles to embellish the box where the vents are. I particularly like those two stars which give it this sort of bizarre look.

These turrets were made just for ventilation purposes because the heating, water, gas and electricity services are installed in the open.  

Domenech i Montaner, the architect behind these magnificent buildings, made emphasis on the human factor, on the well being of patients so fresh air, obtained thanks to this innovative system of natural ventilation, was a priority within the isolated, one-storey pavilions surrounded by gardens. In fact, pavilions are connected by underground corridors that were used to transport patients and for some medical services thus keeping the atmosphere on the surface much cleaner and less noisy.

Coca de Recapte, Bring Up Your Best Ingredients

For a better understanding of what a Catalan coca is it is inevitable to mention pizzas. They are similar in appearance but each of them are good their own way. There is nothing like a home made, wood-fired oven baked Italian pizza, but, believe me, Catalan cocas elaborated in small towns by our grammas are delicious. The principle is the same, a flour-made base, crispy or soft, thick or slim, that accepts an incredible amount of toppings (open coca). They tend to carry less fat cause cheese is not present in all of them although some ingredients are not considered to be healthy food. What I mean is that it may be slightly healthier than pizza in some cases but being careful with the topping and the butter or lard in the dough. Wholemeal flour could be a solution. Let's face it, forget about your diet if you try them. As it happens with pizzas, some combinations of ingredients are more familiar and are accepted by many. Cocas can be open, closed, with a hole or just plain. They can be salty or sweet like the ones we have by Sant Joan celebrations. I've heard of sweet pizzas but I don't think they are as extended, except for the nutella pizza. Besides St. John's cocas the most common is what is known as coca de recapte which consists of botifarra (sausage), herring, olives and escalivada (roasted aubergines, onions, red peppers and tomatoes on hot coals). There are variations of these ingredients since the word recapte (Cat. recaptar or Sp. recaudar) refers to an old tradition that consisted in going house to house collecting whatever suitable edible ingredient you could think of to add to the cocas to be baked in the only wood-fired oven in town. So it is not strange that now herring is substituted by tuna or sardines. I suppose there was a point in which the recipe went wild and new cocas started to appear by the dozen. This one in the picture is what is known as, guess...Coca de Anchoas. There are many other types that I may cover some other day with a different picture. Take note of it then, when in Catalonia, do as Catalans do, have some coca de recapte.

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