Catalonian Cuisine

Posted on 19 March 2013 in Barcelona, always!, Culture, Tips

Catalonian cuisine is one of the most highly esteemed of all Spanish regional cuisines, and today enjoys all the respect it undoubtedly deserves.

Much of this fame is due to the upsurge in popularity of the healthy Mediterranean diet, based mainly on products in season.

The high quality of the ingredients used in Catalonian cooking -vegetables of all kinds, olive oil, fish and fresh shellfish, meat, and pulses- and the successful combining of these ingredients, make for a complete, healthy, and natural cuisine.

Oxtail cannelloni with truffle emulsion

Oxtail cannelloni with truffle emulsion

In Catalonia, pa amb tomàquet (bread with tomato) is eaten at any time of day, but especially as a quick supper or for breakfast, especially on weekends.

Succulent examples of the extensive and varied cuisine of the region could include fish soup, spinach Catalonian style, escudella i carn d’olla (a sort of stew made of stock, vegetables, pork, veal and chicken), escalivada (roast peppers, onions and aubergines) and the arròs negre (black rice).

There are other dishes which originated in Barcelona, with some Italian and French influence. Thus, among starters, we find rossejats (baked dishes), empedrat (salad of kidney beans, cod and tomato) or esqueixada (salad of steeped salt cod with onion and peppers).

Pasta is represented by canelloni, which, stuffed with veal and chicken livers, are very popular. The fideus a la cassola (noodles in a casserole) are also justly famous.

Among vegetable dishes, the trinxat with freid bread, beans Catalonia style or spinach with raisins and pinenuts, are a very good choice.

Fish and seafood are widely used: cloïsses a la marinera (clams), barbequed fish, anchovies and fresh anchovies, or the ever-present bacallà a la llauna (salt cod)

Amons meat dishes can be found ànec amb naps i peres (duck with turnips and pears), fricandó, butifarra amb mongetes (Catalonian sausage with beans), conill (rabbit) amb samfaina (sauce made with onion, pepper, tomato, garlic and aubergine), perdius amb cols (partridge with brussels sprouts).

On the other hand, it shouldn’t be forgotten that Barcelona has a restuarant offer on a par with the most important cities in Europe.

Restaurant H1898

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