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Brindisa: The True Food of Spain - by Monika Linton
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Whilst pasta is perceived as an almost exclusively Italian ingredient the Catalans have been making the traditional dish of fideua for hundreds of years.
This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.
Since 1700 Pastes Sanmartí have been producing types of pasta in Caldes de Montbui, to the north of the city of Barcelona.
Using nothing but high grade wheat flower and the mineral rich waters of the hot springs of Caldes de Montbui they produce outstanding fideos.
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