Santi Santamaria was a great among the greats. Catalan to the core, was one of the first to look at the traditional cuisine of the gourmet eyes and search for materials in their environment to develop a cosmopolitan cuisine, with history, personality and taste of their ancestors. Was excessive at all. Over a hundred kilos, frenetic activity that included writing books, feed your blog to recreate dishes and travel the world, he finally passed the bill with 53 years of age. Those who knew him praised his people skills, insatiable curiosity, boundless charisma, and honesty culinary bulletproof. His position against the use of chemicals in the kitchen, faced the English avant-garde led by Ferran Adria, a topic that no way diminishes the contribution that both have new cuisines. Santi was the first English man to get a Michelin star in 1988 for his legendary restaurant El Raco de Can Fabes, then would add seven in his personal sky.
The last recipe that got in his blog on 4 February was the "nose and ear hake pork" dish, variants or so, I was fortunate try Santi in Singapore last November. Santi died in his law, like eating, talking with friends and enjoying good food. A great cook, a great person.
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