MiNDFOOD: What’s the most popular dish at Rocco?
The seafood casserole, which is baked to order in the traditional terracotta cazuela with aromatic spices, shellfish and a rich tomato base.
Where and when did you first fall for the charms of sherry?
Funnily enough, it was while I was living in London, where fabulous restaurants and bars such as Moro and Fino have incredible wine lists and menus. It seemed like the most natural thing in the world to order a glass of sherry.
Why did you add five new sherries to your menu?
Because they taste great with food. Fino is excellent with tapas or jamon [cured ham] while pedro ximénez is a match made in heaven with anything chocolaty.
What food do you most enjoy with sherry and where would you like to be eating it?
A plate of charcuteria [mixed meats] and cheese while leaning on the counter of a crowded, noisy tapas bar in bustling Barcelona.