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“Today Cava stands up for itself, while fifteen years ago the client prioritised Champagne”, Núria Vidal sommelier at El Terrat
After studying communications electronics, she had no hesitation in changing course when she was offered a job as a waitress at the Hotel Imperial Tàrraco in Tarragona. However, she wanted to get a proper training first, and she did this at the Hospitality School in Cambrils. She had flirted with serving drinks, but in a discotheque, while she was studying. “I didn't know how to serve dishes,” she says in …
Gastronomy
From the vineyard to the table: the joy of Cava de Guarda Superior at Christmas celebrations
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