Cookbooks, recipe books, gourmet products and even music.
The food of our restaurant can accompany you in many ways.
The 8 volumes published to date are the basis of the project of the study and dissemination of the history of Catalan cuisine, which aims to help spread the search for the roots of Catalan gastronomic culture and make it available to all.
Red wine, originally from DO Montsant, made from 80% Peluda Grenache and 20% Merlot. Label designed by the author of the I love NY logo, Milton Glaser, a friend of the house, adds to his previous label designs for the restaurant's wines and cava, the oil label.
The Book of Sent Soví is the oldest preserved recipe book in the Catalan language. It is therefore located right at the beginning of the country's culinary tradition, and there are already certain constants that have reached this day. Its influence can be seen in the rest of medieval and even later cookbooks.
The "Llibre d'aparellar de menjar" is an extensive cookbook, written and compiled around the middle of the 14th century. This is a recipe that, until now, had remained inaccessible to the general public.
The Llibre de totes maneres de potages is, after the Llibre de Sent Soví and the Llibre d'aparellar de menjar, the third great cookbook in the Catalan language of the Middle Ages. Like the other two, it has been preserved in a single manuscript and is anonymous. The work consists of more than two hundred chapters on a wide variety of dishes and cooking tips.
In 1520, the Llibre del coc appeared in the city of Barcelona, the first cookbook printed in the Iberian Peninsula. It was written in Catalan. Until then, cookbooks had circulated only in handwritten form. The work is attributed to Master Robert, cook to King Ferdinand of Naples.
The fifth volume of the Collection contains the first recipe books of the modern period, when food from America, such as tomatoes, potatoes, and peppers, arrived in Catalonia for the first time. As it is the first volume corresponding to the modern era, it contains an extraordinary study on the new American foods in Catalan cuisine.
In the Franciscan convents, the position of cook fell to one of its members, who had to prepare them to feed the community as a whole. It is not surprising, then, that we have preserved up to eleven handwritten copies, some incomplete, of the Notices and instructions for the novice cook. It is an anonymous, quite extensive cookbook, written in the middle of the 18th century. Some of the copies are from the beginning of the 19th century, which highlights the usefulness and validity of the book.
The cookbooks that have been preserved in Catalan from the 17th to the beginning of the 19th centuries are mainly convent recipe books, linked to ecclesiastical orders. Around the years 1731-1734, brother Francesc Roger (1706-1764/7) held the position of cook at the convent of Sant Francesc de Ciutadella. The result of this dedication is the“Art de la cuina”, preserved in a single manuscript, intended for practical use in front of the stove.
Book 8 of the Collection contains the recipe book known as Brief and useful instruction for beginner cooks according to the style of the Discalced Carmelites, by Francesc del Santíssimo Sagrament (Reus, 1753-Mataró, 1824), cook of the convent of Sant Josep de Barcelona, located where the Mercat de Sant Josep, la Boqueria, is currently located.
Written by Mr. Josep Lladonosa Giró, National prize of gastronomy and who was the chef of the 7 Portes for 20 years, the "Libro de los Arroces del 7 Portes y otros arroces" -contains 90 recipes- shows the richness and diversity of rice.
Book available in Catalan, Spanish, English and French.
Book written by Màrius Carol and accompanied by the watercolours of Perico Pastor, reviews some of the most relevant visits in the 7 Portes, from Josep Pla to Woody Allen, through John Wayne, Ava Gardner or Maria Callas.
Originally from Penedès, it is a Cava with fine bubbles and citrus notes, light and very refreshing.
Young white wine, originally from the DO Catalunya, made with white Garnatxa and Macabeo, with notes of apple and citrus.
Young rosé wine, originally from the DO Penedès, made with Garnatxa and hare's eye.
Black wine from the DO Terra Alta, made with black Grenache and Syrah, with a very fresh acidity leaving a long and frank finish.
The label for this olive oil is designed by Milton Glaser, the creator of the "I love NY" Milton Glaser, logo and a friend of 7 Portes, who has also designed labels for the restaurant’s wines and cava.
Always carry the 7 Portes with you with our fabric bag with handles.
In "7 Portes, 7 Notes" you can find some of the most applauded interpretations of the 7 Portes performed by its pianist, Manel Barea, by highly demanding and prestigious musicians.