Online Cooking Class

Canelons: Catalan Feast of Sant Esteve

Sun | Dec 13, 2020 | 10A–12P PT

Teacher Camila Loew

Catalans are meticulous in their holiday culinary traditions. The entire country eats the same meals on both Christmas and December 26, Sant Esteve (Saint Stephen’s), a day of family gatherings that extends the celebration.

Join Camila Loew to make Canelons, the delicious dish found on the December 26th luncheon table in every Catalan home. Close cousins to cannelloni, these baked, stuffed pasta rolls with golden cheese-topped béchamel demonstrate the Italian influence on Catalonian cuisine. Italy is, after all, just across the sea, easier to cross in earlier centuries than the rugged mountain passes into central Spain.

To complete the menu, Camila shakes up another Catalan mainstay, Escalivada, transforming slow-roasted vegetables into a dip to spread on toasts, crackers, or crisp endive leaves. Dessert is Torrón de Xixona Mousse. Featuring soft Spanish torrón, this mousse is so elegant and delicious, you’ll hardly believe it can be made in about 15 minutes.

Menu | Recipes

Canelons de Sant Esteve
Boxing Day Cannelloni with Bechamel

Escalivada Toasts
with Slow-Roasted Vegetables

Torrón de Xixona Mousse
Spanish Almond Nougat Mousse

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Camila Loew

CAMILA LOEW has spent her life among three cultures: Argentina, the US, and Spain, yet she swears she was Japanese in a past life. She is the founder of Sobremesa and Sobremesa Culinary Tours, offering food-based tours to Japan, Barcelona, and the Basque Country.

Camila has worked with food for many years, as a writer, entrepreneur, academic professor, culinary instructor, and tour guide. She holds a Ph.D. in Humanities and is a certified Nutrition Consultant, as well as a trained chef. Her first cookbook, The Sobremesa Cookbook was published in 2020.

During her years in Berkeley, California, Camila served as Academic Dean at Bauman College for Holistic Nutrition and Culinary Arts. After returning to Spain, she founded the Food Studies & Gastronomy Study Abroad program at the University of Barcelona in 2020. In addition to leading culinary tours, Camila helps people to achieve better health through food, sharing her love for the Mediterranean region and its cuisines.

Camila’s cooking style is inspired by fresh produce and the change of seasons, but above all, by people and the daily magical act of gathering around the table to share a meal. When she’s not teaching, at the market, in the kitchen or at the table, Camila enjoys drinking tea, practicing yoga, hiking in the Collserola hills, and reading.

Camila feels most comfortable in front of a group teaching, usually something to do with translating culture through food.

More about Camila