In Andalusia, Spain, the tradition of raising pigs for prized jamón ibérico requires careful custodians like the ones operating Finca Montefrío.
In Catalonia, Fina Puigdevall embraces the unusual regional influence of volcanic soil in hyperlocal cooking at her Michelin-starred restaurant, Les Cols.
In Mallorca, Spain, Carmen Ruiz de Huidobro, founder of Españolita Trips, leads guests to discover the world and cuisine of her upbringing.
In Mallorca, Spain, a tradition of multi-cultural influences and Mediterranean cuisine is carried on through the efforts of preservationists like Deborah Piña Zitrone, and Espanolita Trips.
In Siurana, Spain, the six-generation farming family and cheesemakers behind Mas Marcé carry on a tradition of specialty food products.
In Barcelona, Spain’s Catalan capital, dining and drinking contributes to a lifestyle centered around art, history and culture.