Calamari with pancetta and cod tripe (2003)

Exponent of the third generation of a family of restaurateurs, Nando Jubany, along with his wife Anna, runs a restaurant in the Vic area. He is a chef of the modern school, training under Arzak and Berasategui, yet has a strong connection to the land: something which is seen in his occasional preparation of traditional Catalan dishes like this flavorful carmanyola. Inevitably served in a lunchbox for the authentic touch, it’s a dish that is typically eaten by the factory workers around the region of Osona.