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Catalan cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of pork preparations ...
Escudella is typically served in two parts: . The escudella proper is a soup consisting of a broth with pasta, rice or both.; The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.
A xuixo cut open. Xuixo (Catalan pronunciation:; also known as xuxo; Spanish: suso) is a viennoiserie pastry from the city of Girona in Catalonia, Spain.It is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana.
Try the traditional Catalan dessert, a creamy, caramel-crusted crema catalana. Read more: The best beaches in Spain. El Raval. ... From designer buildings to designer dishes, Barcelona’s ...
Xató (Catalan pronunciation:) is a typical Catalan dish. It is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. The sauce is often served with an endive salad prepared with anchovy, tuna and dried and salted cod (bacallà).
Esqueixada (Catalan pronunciation: [əskəˈʃaðə]) is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. [1] [2] Specific recipes vary, with some including ingredients such as eggplant and bell peppers.
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]
A thin and round coca with made to fill with any ingredient. Similar to a corn tortilla. Typical of the region of Safor. Coca d’espinacs. A coca made with spinach, raisins and pine nuts. Coca de Lleida. A coca de recapte with mushrooms, fish and regional sausages. Coca de Mestall. A round and flat coca decorated with sausages or sardines ...