It is after 8pm in Barcelona – the perfect time for tapas and vermouth. Perched on barstools in their taberna or neighbourhood watering hole, two friends are staring intently at the tapa before them. The cold-pressed olive oil coating the sardines in the metal tin glistens under the pendant lights, creating a golden hue as if sent from the heavens.
Of course, this is not your average tin of small fish. These are vintage sardines, considered pijo – Spanish slang for posh – and priced at a little over 200 euros (S$310). Just like fine wine or cheese aged for 15 years, they represent immense value and pleasure for gourmands. Even a Michelin star chef knows to resist the urge to embellish the tin’s contents for fear of ruining a truly artisanal product turned precious commodity.
THE LUXURY OF TINNED DELICACIES
Eating in a lockdown has taught us that there are simpler ways to enjoy gourmet foods. Think gastronomic treasures of the canned kind.
Cast your inhibitions aside for a moment because the gourmet hierarchy is not as bleak and absolute as we think. European countries and even Japan celebrate artisanal ingredients locked tightly into a humble metal tin with a key or peelback lid. Why, one of the world’s most sumptuous indulgences – caviar – is transported in a tin. Now, imagine a delicately grilled Atlantic pilchard served in a rich tomato confit so juicy and luscious, it melts in your mouth. Welcome to the exciting world of gourmet canned sardines.
HISTORY IN THE CANNING
Denne historien er fra June 2020-utgaven av The PEAK Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra June 2020-utgaven av The PEAK Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From Screen to Store
Heini Zachariassen, founder of global wine rating app Vivino on how its first retail store in the world brings data-driven curation to wine lovers.
In the Dining Spotlight
Renowned Dutch chef Sergio Herman, whose name has been associated with the Michelin Guide in the Netherlands and Belgium, is expanding his Asian footprint with his Singapore outpost, Le Pristine in Grand Hyatt Singapore.
All for One
How would you navigate a corner if you were hearing-impaired or enjoy school if you were on the spectrum? These architects posit that inclusive design must be part of mainstream standards to improve overall living environments.
Pods and Swirling Staircases
This quirky and playful home designed by Park Associates is shaped after its owners, a young family with three children.
Stories Behind the Kebava
Sufiyanto A. S., one half of the duo behind the Kebaya.Societe Instagram account, has had enough of seeing Malay identity erased and forgotten.
Good to Go
Driving classic Jaguars on the legendary Goodwood Motor Circuit is all the magic a motorhead needs.
Seasons of the Snake
Japanese architect Tadao Ando once again works his magic for Bvlgari, with the Serpenti Tubogas as an artistic canvas for nature's cyclical transformation.
Phoenix Rising
One gutsy retired pharmaceutical executive rescued two-century-old Swiss watchmaker Bovet, and today, its presence is stronger than ever in Southeast Asia.
Con Amore, Leggiero, Presto!
Chan Weitian injects new insights into Presto Drycleaners, blending operational innovation with time-honoured values.
Preserving Paradise
Gaya Island Resort takes eco-tourism beyond the expected, blending conservation efforts with authentic luxury.
