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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 ...
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. [3]
a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat
The Michelin Guide describes the type of cuisine produced by El Celler de Can Roca simply as "creative", [11] while Edward Owen of The Times said it was a "fusion of traditional dishes with surrealist touches". [12] Techniques include the freezing of calamari with liquid nitrogen and then blended in order to be piped and baked into a cracker. [13]
<i>Caga Tiós</i> on display at the Santa Llúcia Christmas market in Barcelona in 2006. Credit - Greg Gladman—Flickr. C hristmas is one of the most globally celebrated holidays in the world ...
[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 ).
Cochinillo asado is a Spanish roasted suckling pig. Pigs no older than 5 weeks are used, roasted whole on a spit in an open brick oven. The meat is fall-apart tender, with very little fat and ...
Lunch usually starts around 2:00–2:30 p.m. and finishes around 3:00–3:30 p.m., and is usually followed by sobremesa, which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert.
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