New gastronomy book: Cava Moments

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Cava Moments

The versatility of Cava as an exceptional partner for a diverse range of different food has been documented in a book, Cava Moments, to be launched in Barcelona this week (26.3.2018).

Published in association with the Royal Academy of Gastronomy it is a testament to the quality of modern Spanish food and the range and depth of flavours that Cava offers when pairing with food.

Cava Moments brings together the recipes and favourite Cavas of Spain and the world’s best chefs.

Martín Bersategui, Juan Mari Arzak, Andoni Luis Aduriz, Joan Roca, Albert Adrià and Jordi Cruz are among the famous chefs that have given their time to create 56 recipes especially for the book, matched with their choice of top Cava.

Grilled and confit Calçots with smoked bread and romesco ice-cream ¦ paired with Gran Reserva Brut Cava by Jordi Cruz, ABAC, Barcelona

There is no doubt that the different styles of Cava – from non-vintage, Reserva, Gran Reserva or the top classification Cava de Paraje – offer a plethora of food pairing opportunities, be it with a plate of grilled prawns or one of the more elaborate dishes these world renowned chefs have designed for Cava Moments

Whats your favourite Cava and food match?

This book is only available to the trade, for more information please email:

For more information on Cava visit:

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