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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 ...
Romesco sauce is often confused with similar sauces, particularly salsa de calçots or salvitxada. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades." During calçotades, calçots are roasted over an ...
Food type: Mediterranean: Rating: Street address: Taquígraf Serra 20: ... Cocina Hermanos Torres is a restaurant in Barcelona, Catalonia, Spain with three Michelin ...
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
Pa amb tomàquet (Catalan pronunciation: [ˈpa m tuˈmakət]); also known as pan con tomate (both meaning "bread with tomato") outside of Catalonia, is a traditional food of Catalan, Aragonese and Balearic cuisine. Pa amb tomàquet is considered a staple of Catalan cuisine and identity.
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Nestled in the Catalan wine region of Penedés, Torres’s Casa Nova, where he is the head chef, serves high-level cuisine to customers while encouraging them to consider where their pricey food ...
Jaume Fàbrega, La Cuina Gironina, Barcelona, 1985. Graffiti Ed., ISBN 84-7222-748-0; Jaume Fàbrega, La Cuina Catalana II: Per cuinar i acompanyar, Barcelona, 1995. Ed. La Magrana, ISBN 84-7410-806-3; Josep Lladonosa i Giro, El llibre dels guisats i les picades, Barcelona, 2003, Ed. Empúries, ISBN 84-7596-474-5