Gastronomy

One of he most admired in the world

Cuisine: combinations of ingredients that are part of the gastronomy still popular today may seem revolutionary, as the tendency of twinning ingredients from the sea and mountains.

Starters: snails, "rovellons" (kind of mushroom), "pa amb tómaquet" (bred with tomato)...

First dishes: "escudella amb carn d'olla" (soup and stewed meat), "calçots" (barbacued long onions), cannelloni...

Main dishes: Sausage with beans, "fricandó" (stew beef with vegetables, almonds, mushrooms and white wine)...

Deserts: Crema Catalana (crème brûlée), pa de pessic (very sponge cake), musician dessert (mixed nuts with muscat)

The cult of seafood and land ingredients of the traditional recipes have been fertile ground on which the Catalan cuisine has become, in recent years, in one of the most admired in the world.

Las Tapas

To enjoy Spanish authentic day, besides enjoying a good siesta, eating tapas must be considered.

They were originated when the king of Castile Alfonso El Sabio recovered of a disease by drinking wine and eating small amount of different food between the daily meals. After recovering, the king ordered to create taverns to serve the food together with the wine.

The original tapas were simply slices of bread and the clients in the Andalusian taverns used small plates to cover the glasses between sip and sip. This measured avoid that the flies, attracted for the sweet smell of the wine, entered into the glass. Tapa derives the verb "tapar", meaning to cover. However, the entrepreneurs thought that if the bread was covered with delicious ingredients, the clients would eat more of them. Rapidly, the tapa turned into something as important as the wine that was poured originally.

Later on, some historical facts pushed the initiative to serve more complex tapas more along the whole Spanish territory and just like the cultural traditions of every part of Spain; the tapas have been changing according to the autonomous community.

Catalan gastronomy

Creativity and ingenuity are terms often used to describe the Catalan avant-garde chefs. These same words used to describe many of the combinations of ingredients that are part of the gastronomy still popular today may seem revolutionary, as is the tendency of twinning ampurdanesa ingredients from the sea and mountains.

Dishes as diverse as farmers, the sailors or the bourgeois gentlemen have been mixed in Catalonia, where it is not unusual dishes coming from outside who have naturally become more popular.

In Catalan cuisine stand out sauces as the "all-i-oli" (garlic with oil) and "romesco", starters such as snails, cod fritters, sausage as fuet, the famous "pa amb tomàquet "the rovellones and aubergine, first dishes "escudella i carn d'olla", calçots, or pasta. Main courses such as sausage and beans,"mar i muntanya" fricandó or "cap i pota". Desserts such as crème brûlée, the mel i mató (honey with cheese), musician dessert (mixed nuts, with muscat).