In this Masterclass, we will look back on one of the richest gastronomies in history: the cuisine of Al-Andalus. Throughout the 9 lessons, we will talk about the most popular ingredients of that time and discover that many of them are still key ingredients in the diet of the Iberian Peninsula to this day. Such products are, for example, pine nuts or saffron. We will also reinvent typical recipes of that time, such as almond curd or hibiscus flower drink, by giving them a very modern and innovative flair that will delight your guests' taste buds. 

In addition, during our gastronomic journey, we will learn that Al-Andalus was divided into different periods and that each one of them had its own flavors. In particular, we will see that the cuisine of the final stage of Al-Andalus already shows influences from the newly discovered American continent. We will be able to appreciate such influence in recipes like black recado or in the use of achiote in more than one dish. In short, this Masterclass will focus on the recreation of incredible recipes from the past through the fusion of ingredients from different eras and cultures and the use of both traditional and modern techniques.