On 5 June at 8 p.m., Espai Torclum will host a very special gastronomic evening by Torclum and Penitensis: an experience designed to enjoy cuisine, territory, extra virgin olive oil and artisanal distilled spirits from a different perspective.

Under the title The Art of Pairing EVOO and Distilled Spirits, the proposal invites guests to discover new ways of understanding pairing. EVOO will play an essential role as a gastronomic thread, bringing texture, aroma, intensity and balance; while artisanal distilled spirits and liqueurs will add nuances, contrasts and a different sensory reading of each creation.

The evening will begin with a welcome drink and a first tasting of Torclum’s three EVOOs: Arbequina Verd, Arbequina Madur and Menya. Three oils with their own personality, tasted with breads from Cal Badejo, selected to better appreciate their nuances, textures and contrasts.

After this first discovery, the evening will continue with a four-course paired tasting menu, where cuisine, extra virgin olive oil, liqueurs and distilled spirits will come together to create an experience full of character.

Tasting menu and pairings

Wonton pasta ravioli filled with Iberian pork jowl and prawns, served with Thai sauce.
Paired with Penitensis Blackberry Gin.

An aromatic, intense dish full of contrasts, with the exotic touch of the Thai sauce, the richness of Iberian pork jowl and the delicacy of the prawns. In this creation, Torclum Green EVOO brings freshness, liveliness and a vegetal counterpoint that helps balance the intensity of the filling and the sauce.

The pairing with Penitensis Blackberry Gin reinforces this play of contrasts with fruity notes and elegant freshness, creating a surprising combination between the intensity of the dish, the vibrant character of the EVOO and the nuances of the distilled spirit.

Low-temperature cod with parmentier and a red fruit donostiarra sauce.
Paired with Penitensis Sloe Gin.

A delicate and elegant creation, where the softness of the cod combines with the creaminess of the parmentier and the lively touch of the red fruits. In this preparation, Torclum’s Mature EVOO brings balance, smoothness and a gentle texture that accompanies the cod without overpowering it.

The pairing with Penitensis Sloe Gin reinforces this interplay between softness, fruit and acidity, adding a fruity and highly gastronomic counterpoint. The result is a refined and balanced combination, designed to highlight the delicacy of the dish and the nuances of the whole.

Slow-cooked veal with roasting juices and chickpeas.
Paired with Aura, Torclum’s digestive liqueur.

A deep, warm, slow-cooked dish with all the character of a roast and a tender, melt-in-the-mouth texture designed to be enjoyed slowly. In this preparation, Torclum’s Menya EVOO brings personality, structure and a touch of intensity that accompanies the meat and enhances the depth of the dish.

The pairing with Aura, Torclum’s digestive liqueur, rounds off the experience with an aromatic and digestive finish. A combination that connects fully with the Torclum universe and brings together the strength of the EVOO, the warmth of the roast and the nuances of the liqueur.

Deconstructed Lemon Pie
Paired with Penitensis Goita.
A fresh, citrusy and indulgent ending, accompanied by a liqueur that will bring fruit, sweetness and personality. A special way to close the evening with a play of contrasts between the acidity of the lemon, the texture of the dessert and the nuances of the pairing.

To close the evening, Nanit

To round off the evening, Penitensis will delight us with gin and tonics made with Nanit, its Penedès gin. A fresh, artisanal and very special ending to close the night with the distinctive character of a spirit rooted in the territory.

An evening to discover how EVOO and distilled spirits can meet at the table and open up a new way of enjoying the territory, cuisine and artisanal flavours.

Practical information

Date: 5 June
Time: 8 p.m.
Venue: Espai Torclum
Address: Plaça Pau Casals, 5, 43717 La Bisbal del Penedès
Price: €50
Seats are limited

An evening to discover how EVOO and distilled spirits can meet at the table and open up a new way of enjoying territory, cuisine and artisanal flavours.