@chefBNE

A journey through Spanish cuisine, guided by modern-day chefs, researchers and food writers. Twelve key recipes from Spain's Biblioteca Nacional reveal how ingredients and cultures have mixed to shape our culinary heritage. We bring to life dishes from the past that you can cook and savour today.

BNE LAB

The Recipes


  • Garum


    Almudena Villegas

    Historian and Writer

  • Darío Bernal Casasola

    Professor at the University of Cadiz


See recipe

  • Rotten Pot


    Mikel Iturriaga

    “El Comidista” Columnist for El País

  • Jesús Romero Valiente

    Doctor of Philology


See recipe

  • Blancmanger Fritters


    Miguel López Castanier

    Chef

  • Carmen Simón Palmer

    Research Professor at CSIC


See recipe

  • Borage Soup


    Rodrigo de la Calle

    Chef at El Invernadero

  • María Ángeles Pérez Samper

    Historian at University of Barcelona


See recipe

  • Spanish Tomato Sauce


    Rita Sánchez

    Founder of La Taquería del Alamillo

  • María Ángeles Pérez Samper

    Historian at University of Barcelona

  • Julio Valles

    President of the Castilian and
    Leonese Academy of Gastronomy


See recipe

  • Moorish Aubergine


    Paco Morales

    Chef at Noor

  • Manuela Marín

    Arab Studies Researcher at CSIC

  • Sebastián de la Obra

    Historian and Librarian
    Director, Sepharad House Córdoba


See recipe

  • Caramel Pig Trotters


    Javi Estévez

    Chef at La Tasquería

  • Concepción Núñez Rey

    Historian at Complutense University

  • Mar Abad

    Founder of Yorokobu magazine


See recipe

  • Quince in Syrup


    Sebastián de la Obra

    Director, Sepharad House Córdoba

  • Ana Bensadón

    Chef and Food Writer

  • Clara María González

    Founder of Alambique Cooking School


See recipe

  • Chocolate Macaroons


    Manuel de Cendra

    CEO of Chocolates y Dulces Matías López

  • Aran Goyoaga

    Writer and Food Stylist

  • Julio Valles

    President of the Castilian and
    Leonese Academy of Gastronomy

  • María Ángeles Pérez Samper

    Historian at CSIC


See recipe

  • Pound Cake Ice Cream


    Fernando Sáenz

    Chef at Obrador Grate

  • Carlos Caballero

    Archaeologist at Complutense University

  • Julio Valles

    President of the Castilian and
    Leonese Academy of Gastronomy

  • Sonia Fernández

    Archaeologist, GROMA


See recipe

  • Ratafía


    Xavi Amat

    Member, Cofradía de la Ratafía

  • Evarist March

    Founder of Naturalwalks


See recipe

  • Sherry


    Jesús Terrés

    Writer

  • Carmen Borrego Plá

    Winemaker and Historian


See recipe