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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 ...
The origin of this dish is disputed, as tomato is relatively new to Catalan cuisine (it came from America only after the 15th century). Widely regarded as the epitome of Catalan cuisine and identity, some sources claim it is actually a relatively recent (mid to late 19th century) in all the Mediterranean coast of Spain.
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
[8] The coca is a dish common to rich and poor [9] and a basic part of Catalan cuisine. In Catalonia, the coca has a direct relationship with the festa or holiday. [10] It is typical to buy or prepare cocas during holidays, especially during Easter (Pasqua), Christmas (Nadal) and Saint John's Eve (la revetlla de Sant Joan).
Traditional Valencian cuisine offers recipes similar to paella valenciana and paella de marisco such as arròs negre, arròs al forn, arròs a banda and arròs amb fesols i naps since rice is the base of much of the local cuisine. Fideuà is a Valencian pasta noodle dish variation cooked similarly in a paella. It may be served with allioli sauce.
Spanish native Antonio Viedma of Monroe owns and operates Royal's Mollete Barcelona Bakery, 600 N. Telegraph Road.
The extensive cuisine of Catalonia has rural origins and features foods from three climates: coastal, mountains, and the interiors. Some famous dishes include escudella, pa amb tomàquet, bean omelette [clarification needed], coca de recapte , samfaina, thyme soup, caragols a la llauna, and the bomba de Barceloneta. [62]
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