Casa Solla, Pepe Solla | José "Pepe" González Solla

Bilingual Edition: Spanish/English In November 2016, Casa Solla (Pepe Solla, Poio) will celebrate its 55th anniversary. This significant milestone will be marked by the release of another unique and magical creation by Pepe Solla, representing the second generation to run the establishment. It is his first book, Casa Solla. Pepe Solla. When the ancestral becomes eternal, published by Montagud Editores. The book's 256 pages take the reader on a journey through Galicia, the region in northwest Spain where this essential restaurant is located, breaking the boundaries of a traditional cookbook. In his first book, the chef presents a culinary exploration that begins with unique, courageous, and environmentally conscious producers and culminates with the diner. It is the diner, in the chef's view, who gives meaning to everything in gastronomy. The chef is a champion and passionate admirer of his homeland. For years, he has quietly revolutionized the Galician culinary scene, propelling it beyond the region's borders and even beyond Spain's. Every dish he creates bears his personal stamp, all guided by a thoughtful and personal vision that pays sincere and profound homage to a privileged larder to which, he says, he will always feel indebted. In this way, Pepe Solla presents Galicia, his Galicia. The journey begins in mountains, orchards, markets, rivers, and seas. It makes a stop at a unique restaurant. And it elegantly culminates on the palate of everyone who sits at his table. It is the way in which the chef contributes to making the ancestral eternal. His gratitude to a privileged land with a unique larder that has given him so much throughout his long and promising career. All this with a wide and detailed selection of fifty recipes. Among them are classics that already made the restaurant famous decades ago and two essential dishes in Galician cuisine – pulpo a feira (Galician-style octopus) and empanada (Galician savory pie) – discussed by the chef. “This book will bring Pepe Solla’s region to the world. It presents a journey through the raw materials by way of his creations, and the soul of the restaurant’s cuisine through the chef’s most intimate reflections,” explains Jãvi Antoja de la Rosa, head of Editorial Projects at Montagud Editores and director of the work. Montagud Editores, 2016