What is your objective with the program "I'm going to eat the world"? The purpose is to make a very trustworthy portrait of what and where people in a specific country eat. I travel since I was very little, always with the illusion of doing it in a very genuine way, and to guarantee it, always contact with the locals. In addition, I am very adventurous in the gastronomic field and I think that food unites us. The secret of its success. There are many travel and gastronomy programs, but the hallmark of mine is that we do not just visit markets and restaurants, but we sneak into people's houses. All the hosts, the ones who guide us through their countries, are people from there who speak Spanish. They invite us to their houses, which gives us the opportunity to gossip in their fridge, which is something I always do, see how and what they eat, and this opens the doors to experiences to which, as a tourist, you do not have access . For example, I remember that in Vietnam I cooked with three generations of women and then they took me to a shrine with photos of their ancestors, where they pay tribute daily with food and drink. That kind of reality is what sets the program apart. How many countries have you visited with it? We have recorded 42 chapters, which are about 38 countries, because in some, like the US, we have been in different cities, New York, San Francisco, New Orleans ... How did the idea of ​​going virtual during this crisis come about? It started from an initiative of mine, which consisted of gossiping the refrigerators through Instagram, to see what I called their 'coronevera'. I started with particular cases, like a celiac, large families, actresses, and I also took him abroad. For example, in Italy I was attended by a chef from Milan, some in New York ... And through this idea the director came up with a special program to see what people in the five continents have in the fridge, what Cravings are allowed now that we are sadder, and what products are out of stock. What has food meant in this time of confinement? It is being our refuge, the kitchen has become our consolation, because it allows us to create, escape, distract ourselves, share if we are in family or pamper ourselves if we are alone. It is also making us reward ourselves through what is known as 'comfort food', which has two edges: the first, the one that takes us back to our childhood and has made us run out of stocks of flour and yeast, because we make biscuits, cookies, those desserts that our mothers gave us. And on the other hand, those prohibited foods such as chips, alcohol, wine, chocolate, prizes that we give ourselves for enduring being locked up at home.Although we are already in the de-escalation phase, what nutrition advice would you give these days? I'm doing a little detox: take a lot of probiotics, such as kefir, kombucha, lots of green, ginger, nuts, fruit ... But I think it is also necessary to indulge yourself: dark chocolate, above 85%. And eat healthy but rich. You cannot make a grilled chicken and white rice, you have to curry it a little. After having experienced so many gastronomies, which one do you prefer and why? In Lima is the second largest colony of Japanese, who when they emigrated took all the Japanese technique of cooking. This together with the great variety of products that exist in Peru - from the mountains and from the coast - gives rise to a gastronomy full of flavor but also very balanced by the subtlety of the Japanese. And the worst? The Russian or the Brazilian. Brazil is one of my favorite countries, but its gastronomy, beyond having very good meat and delicious exotic fruits, does not seem to me to have many options. Your favorite dish. Whenever I return to Spain and go to my parents' house, I ask my mother to make me Roman hake and my father Russian salad. I also like to go to my main bar and order grilled artichokes and potato omelette. What is the most terrible thing you have had to try? The beef eye taco in the Coyoacán market, in Mexico. I remember it with real dread, because I also had to try it in front of the cook and I couldn't swallow it. I had a really bad time. And what I would never eat, what am I going to tell you after the Covid-19, neither bat nor pangolin. Sweet or salty? Without a doubt, sweet. I am the sweetest person in the universe. In fact, what I have cooked the most in the confinement have been desserts. In an attempt to be healthy, at first I made quite a few recipes for healthy desserts and almost all of them turned out to be a real fiasco: sugar-free muffins, flour-free cake, chickpea bownies ... They take off your monkey but they don't satisfy that monster of cookies that I have inside. There came a point where I said: if I make a cake I make it rich, with its sugar. Are you more of the market or supermarket? I love markets. I spend a lot of time shopping, because it amazes me, it relaxes me, I enjoy choosing. In addition, they reveal a lot of information about that society, whether it is an early riser or lazy, more generous, vegetarian, the products that they do not eat because of their religion, but are more talkative or quiet ..., I like them very much as a sociological study. Do you have countries to visit and get to know their gastronomy? I know about 70, I lack a bit of deep Africa, although I have been in the note, the south and the center, but I want to delve a little more, because Uganda fell in love with me. I really want to go to Botswana, Zimbabwe, Zambia, and blend in with people. Its gastronomy is always a surprise. When will the program start again and where will you go? We don't know, we are going to have to spend a few months, if not more, without recording abroad, but I think it is an opportunity to reinvest ourselves, investigate different fields. Several alternatives have already occurred to me. You can also do something for Spain, contribute a grain of sand to the hospitality industry, which is suffering so much.

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