Let’s Make This Happen: The Faithful Traveler In Portugal

I’m going to do a bit of shameless plugging this morning and ask you to please take a moment to see a clip at the IndieGoGo crowdfunding campaign for “The Faithful Traveler In Portugal”.

In this latest outing, Diana von Glahn takes us all over Portugal, to enjoy the sights, sounds, and tastes of this beautiful little country, in the tradition of the best travel series. Yet unlike other travel shows, “The Faithful Traveler” does something which no other travel documentary ever does in any depth. It takes the time to stop and show us the spiritual significance and Christian history of the places which secular guides simply breeze past, or at best explain briefly and more often than not get completely wrong.

If you’ve seen previous series of “The Faithful Traveler”, you know that the show mixes great scenery, research, spirituality, and humor. Host Diana von Glahn is serious when she needs to be, extremely knowledgeable – the lady does her homework – and yet always manages to see the humor in things. She’s exactly the sort of fun, thoughtful, and energetic friend that you would want to go on vacation with, which is what makes watching these programs such a joy. It’s also exactly the kind of positive, well-produced media that the Church has been asking Catholics to create, both for Catholics and for those who are interested in Catholic culture, but which so rarely gets made.

Please consider supporting “The Faithful Traveler” as I have, with a donation to help finish the series. For those of you who like premiums, there are quite a few on offer, as you’ll see by scrolling down the IndieGoGo page. Even if you can’t afford to help financially, please do add this special request to your prayer list, and be sure to share this link with others. You never know who may be in a position to help finish this program, and we all know how powerful the combination of social media and recommendations from friends can be. Thanks and God bless!

The Curious Conundrum Of Catalan Vs. Castilian Coffee

I’ve recently returned from spending the holidays in Spain, which began with Christmas in Barcelona followed by New Year’s in Madrid. I also spent my summer vacation visiting both cities, enjoying time with family, great art/architecture, music, and of course, food. Yet a curious aspect of both trips was something which confused me and my traveling companions on both occasions: why was the coffee in Barcelona so good, and the coffee in Madrid so terrible?

Back in May/June, when traveling with an American friend with ancestors from Catalonia, I introduced him to what is called a “tallat” in Catalan, and a “cortado” in Spanish, which is essentially espresso that has a shot of steamed milk mixed in with it. It’s similar to the Italian “macchiato”, although in Italy they use milk foam rather than warm milk. [NOTE: the flavored “macchiato” that you order in Starbucks bears no resemblance whatsoever to the real thing.] We began at Francesco, my favorite local café on the Passeig de Gràcia in Barcelona, where we went for breakfast every morning, but we also ordered it in many places around town. It was always hot, creamy, sweet, and delicious, no matter where we drank it.

When we got to Madrid, it was as if we had moved to another country where the same word meant something completely different, like how in Spain a “tortilla” is an omelet, whereas in Mexico it is a flat disc usually made of corn. During our entire time in Madrid, every cortado that we ordered was terrible: tepid, thin, watery, and bitter, whether it was in a corner bar or in a swanky restaurant. I was genuinely confused and apologetic, and wondered whether we were just having bad luck, but this seemed improbable given the wide variety of places where we drank it.

Over Christmas break the situation repeated itself. We drank cortados at Francesco every morning for breakfast, but we also drank them elsewhere. We had cortados for elevenses or after a meal at various restaurants and cafes in Barcelona, and we had them at the seaside in the resort town of Sitges, about a half hour south of the city. While Francesco is unquestionably the best, even at these other establishments, the coffee was always good.

In Madrid, the cortados were once again a serious disappointment. We tried corner bars, nice restaurants, and even the café at The Prado, but the only place where we were able to get a good cortado was at an Illy café located across from the Mercado de San Miguel in Old Madrid. The fact that this was an Italian establishment was not insignificant, because unlike virtually every coffee chain in this country that claims to make espresso-based drinks – which in fact taste like burnt worm excrement soaked in muddy water masked by large quantities of corn syrup – Italians do it better, as the saying goes.

While café society in Madrid looked to France for inspiration, coffee culture in Barcelona was heavily influenced by the coffee culture in Northern Italy, Sardinia, and the Italian cantons of Switzerland. Although the French originally invented the espresso machine, Italians bring the hot water in their espresso machines up to about 195 degrees Fahrenheit, so that espresso drinks prepared in this way arrive at your table nice and hot. While I can’t be certain, I suspect that the inevitably tepid coffee in Madrid is at least partially the result of not getting the water in their espresso machines hot enough.

Many Italian restauranteurs opened restaurants and cafes for the Barcelona bourgeoisie during the Industrial Revolution in the 19th century. The now-gone Torino, for example, was an opulent establishment opened by the equally opulently-named Flaminio Mezzalama of Turin in 1902. It marked the only architectural and design collaboration between two of the greatest rivals for Art Nouveau outlandishness in Barcelona at the time, Gaudí and Puig i Cadafalch. As you can see here, it was quite a magnificent building.

And then there is the problem of the coffee roasting itself.

During the period of austerity which followed the Spanish Civil War, Spanish coffee importers began using a processing method called torrefacto, in which the beans are roasted with large quantities of sugar. This helps the beans to keep longer in storage, by coating them in a black film of burnt sugar. This coating comes off when the beans are ground for making coffee, and the result is the bitter, nasty aftertaste that we were experiencing. Even though the lean years of the Civil War era are long over, at least some Spaniards developed a taste for this abomination, I suppose in the way that many American GI’s during World War II developed a taste for spam, which is why you can still find this product on just about every grocery store shelf in America.

As a result, torrefacto-processed coffee is still widely and commonly used throughout Spain, either on its own or blended with other beans. You can even buy it from Spanish food importers in the U.S. (dear Lord, why would you do this?) However it turns out that Barcelona has long been in the vanguard of finally casting off this dark shadow. For years now, Catalan coffee importers and roasters have been rejecting the torrefacto process, in favor of single-source beans and bean blends roasted in the traditional way. This, in combination with the Italian coffee preparation methods that are a long-standing part of coffee culture in places like Barcelona, explains why the same drink tastes so much better in Barcelona, than it does in Madrid.

If you ever get the chance to visit both Barcelona and Madrid, visit any corner bar in the morning, and you will quite literally be able to taste the difference between the coffee cultures of these two cities. Taste is largely individual, of course, so it may be that you prefer the inky, oily taste of Castilian coffee. But for my money, when I’m back in Madrid this summer I’m sticking to the Italian coffee shops – or ordering a cup of tea.

Caffe Francesco, Barcelona

The Write Stuff: On Bosch, Travel, and Virtual Ink

Having been warned by the museum itself to do so in advance, I recently purchased my tickets for the opening of The Prado’s upcoming show, “Bosch: The Fifth Centenary Exhibition”. From the website:

To mark the 500th anniversary of the death of Hieronymus Bosch, the Prado is holding the most comprehensive exhibition ever organised on this Dutch artist. In addition to the works by the artist in the Museum’s collection the exhibition includes exceptional loans, among them The Triptych of the Temptations of Saint Anthony from the Museo de Arte Antiga in Lisbon, as well as paintings lent by leading institutions such as the Albertina and the Kunsthistorisches Museum, Vienna, the Museum of Fine Arts, Boston, the Metropolitan Museum of Art, New York, the National Gallery, Washington, the Musée du Louvre, Paris, and the Polo Museale del Veneto, Venice.

It is a given that if you ever happen to find yourself in Madrid, as I will be at the end of this month, you must go to The Prado. Even though I would have gone anyway, their hosting a major retrospective on one of my favorite artists is a significant bonus. Naturally, I plan to write a review of the exhibition for publication, but the question of what else, if anything, I will be publishing during my time in Spain remains a bit up in the air.

Part of the joy of going away on vacation is that you vacate the premises, physically and mentally. Home and the workplace are left behind for a period of time, so that you can have new experiences, clear your head a bit, and allow amorphous ideas the opportunity to begin taking shape. For me, having time off can be a period of welcome inactivity, but it can also be an opportunity for more scribbling – something which I have less time to do now than previously. It amazes me that for so many years I was able to churn out a blog post of 1,000 words or more, five days a week; I certainly couldn’t do that now.

At this point I don’t want to make any promises. Perhaps I will do a travelogue of each day’s adventures, or perhaps you will hardly hear a peep out of me, other than the de rigueur Instagramming of meals and cocktails. More likely the result will be somewhere in between.

Watch this space, gentle reader.

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Bosch's accurate prediction of the horrors of air travel in the 21st century