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Mató is consumed as a dessert. It can be sprinkled with sugar, although the most traditional way is the one that uses honey to sweeten it. It is also used in some preparations such as cottage cheese cake ( Greixonera de Brossat ), as well as the preparation of a cake such as coca de brossat ( coc de brossat ).
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. [1] [2]
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
The traditional time to “fer el vermut” was late morning or early afternoon, but these days any time’s a good time. For the real deal, try Vermuteria del Tano in the Vila de Gracia ...
Mató de Pedralbes (Catalan pronunciation: [məˈto ðə pəˈðɾalβəs]) or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain) [1] made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, by nuns of the convent [ 2 ] in Barcelona's prestigious Pedralbes neighbourhood ...
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 ...
Catalonia: small cakes or cookies traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan. Polvorón: everywhere bread
Traditional versions from Cremona, Lombardy, range widely in texture (morbido (lit. ' soft ' ) and chewy, to duro ( lit. ' hard ' ) and brittle) and in flavor (with various citrus flavorings, vanilla , etc., added to the nougat) and may contain whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat.