Il surrealismo in cucina tra il pane e l’uovo

The great surrealist artist, eccentric and rebellious, had instead simple tastes at the table, linked to the gastronomic traditions of his land, the Empordà. In this region of Catalonia, the sea, the hills, and the mountains come together to offer tasty and original dishes that Salvador Dalí recalls many times in his memoirs, revealing a frenetic and \’sensual\’ passion for food that should be considered to all intents and purposes a fundamental component of his life. And it is above all in the exquisite homemade bread of the Empordà and in the perfection of the eggs that the Catalan artist rediscovers the flavors of his childhood and even the roots of his particular and unique surrealist style, which Marina Cepeda Fuentes presents in her book.