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Botifarra

botifarresbutifarraButifarras
The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon botifarra (pork sausage) and the characteristic picada (ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits).
Botifarra (butifarra; boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.

Esqueixada

Esqueixada (salted cod salad with tomato and onion)
Esqueixada is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.

Escudella i carn d'olla

escudella
Escudella (a stew, it may be served as soup with pasta and minced meats and vegetables, or as the soup first and then the rest)
Escudella i carn d'olla, or shorter escudella, is a traditional Catalan soup and stew.

Picada

The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon botifarra (pork sausage) and the characteristic picada (ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits).
The technique is typically found in the Spanish region of Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine.

Fuet

Vic fuet
Embotits, a generic name for different kinds of cured pork meat, including Fuet (a characteristic type of dried sausage) and Salchichón or Llonganissa (salami).
Fuet (, lit. "whip") is a Catalan thin, dry cured, sausage of pork meat in a pork gut.

Mató

mató cheesemel i mató
Mel i mató, a dessert of mató cheese with honey
Mató is a fresh cheese of Catalonia made from cows' or goats' milk, with no salt added.

Tomato

tomatoestomato plantgreen tomato
It 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, all sorts of pork preparations (sausage from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod.
They are also used in gazpacho (Spanish cuisine) and pa amb tomàquet (Catalan cuisine).

Mediterranean cuisine

MediterraneanMediterranean foodMediterranean restaurants
It is considered a part of western Mediterranean cuisine.
Spain's varied Mediterranean cuisines includes the cooking of Andalusia, Murcia, Catalonia, Valencia, and the Balearic islands.

Crème brûlée

crema catalanacreme bruleecrème brulée
Crema catalana, the famous yellow cream made with egg yolk, milk and sugar, whose denseness is between a crème pâtissière or natillas and a flan; used to stuff a great amount of pastries, or to make simple desserts with, for example, fruit, and that is also eaten in a small flat pottery plate, after covering the cream with white crystal sugar and burning it, in order to create a layer of solid sugar that has to be broken with a small spoon before reaching the cream.
In Catalan cuisine, crema catalana ("Catalan cream") or crema cremada ("Burnt cream"), is a dish "virtually identical" to crème brûlée; The first known recipe for crema catalana appears in the Catalan cookbooks Llibre de Sent Soví (14th century) and Llibre del Coch (16th century).

Coca (pastry)

CocacoquesBouchées
Savoury Coca
The coca is a dish common to rich and poor and a basic part of Catalan cuisine.

Sausage

sausagespork sausagesmoked sausage
The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon botifarra (pork sausage) and the characteristic picada (ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits). It 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, all sorts of pork preparations (sausage from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod.
These include cábanos (salty, short, thin, and served individually), butifarras (of Catalan origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and salchichón (a long, thin and heavily processed sausage served in slices).

Tortell

Tortell de Reisgâteau des Rois
Tortell, also called torta or roscó in Northern and Southern dialects. It is round, it can be made of puff pastry or a mixture similar to lionesas and palos, and stuffed with trufa (a mixture of cacao, chocolate and cream) or with crema catalana. It is typically bought and eaten after Sunday's lunch, in family or with friends. A common alternative is called the braç de gitano (Gypsy's arm), that in Catalonia is always covered with yolk jam.
Tortell, Tortel in Spanish or Gâteau des Rois in French (Reiaume or Corona dels Reis in Occitan) is a Catalan and Occitan pastry typically O-shaped, usually stuffed with marzipan or whipped cream, that on some special occasions is topped with glazed fruit.

Ratatouille

ratatolhaa French dishbriam
Samfaina, also called tomacat or pebrots amb tomàquet. It's a variety of Occitan ratatouille or Spanish Pisto.
As well as confit byaldi, related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Sicily, Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan).

Gymnammodytes cicerelus

Mediterranean sand eels
Sonsos (Gymnammodytes cicerelus, also known as Mediterranean sand eel, sonso in Catalan, and barrinaire or enfú in Menorca, is a fish in the family Ammodytidae. It is the only species of this family in the Mediterranean Sea. )
Its maximum size is 17 cm. It is highly appreciated as food in certain areas of Italy, as well as in Catalan cuisine where it is fried after being lightly coated in batter.

Balearic cuisine

Balearic islands
In any case, mutual ties do exist between Catalan gastronomy and other western Mediterranean gastronomies, such as Balearic cuisine, Valencian cuisine, Southern French cuisine, Aragonese cuisine or Murcian cuisine.
It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community.

Mató de Pedralbes

Mató de Pedralbes or mató de monja is another kind of Catalan cream, similar to crema catalana, originating in Barcelona.
Catalan cuisine

Occitania

OccitanOccitansAquitania
Samfaina, also called tomacat or pebrots amb tomàquet. It's a variety of Occitan ratatouille or Spanish Pisto.
The Occitanian gastronomy or occitan cuisine is considered as Mediterranean but has some specific features that separate it from the Catalan cuisine or Italian cuisine.

Valencian cuisine

ValenciaValencianValencian Community
In any case, mutual ties do exist between Catalan gastronomy and other western Mediterranean gastronomies, such as Balearic cuisine, Valencian cuisine, Southern French cuisine, Aragonese cuisine or Murcian cuisine.
The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.

Catànies

Catànies are Catalan marcona almonds covered with white chocolate and powdered black chocolate to be eaten with the coffee.
*Catalan cuisine

El Celler de Can Roca

Roca brothersThe Roca Brothers
In Province of Girona are two of the best restaurants of the world, El Celler de Can Roca, the best of the world in 2014 and 2015, and elBulli, in Roses, the best one in 2002, 2006, 2007, 2008, 2009 and 2nd in 2010, before its closure, in 2011.
The cuisine served by the restaurant is traditional Catalan, but with twists which the Michelin Guide describes as "creative".

Pastisset

tortas de alma
Pastissets, or casquetes, de cabell d'àngel are sweet half-circle shaped pastries stuffed with cabell d'àngel (a sort of marrow jam) and covered with white crystal sugar which are eaten at coffee time.
Catalan cuisine

Biscotti

biscottocantuccicantuccini
Carquinyolis are little crunchy almond biscuits often eaten at coffee time.
Catalan cuisine

Neula

Neules
Neules are also eaten on Christmas in Catalonia. They are dipped in cava (Catalan champagne). They have the same origin as waffles and Belgian Goffres.
*Catalan cuisine

Balearic Islands

BalearicBalearesBalearic island
Some Catalan authors, such as Josep Pla, Jaume Fàbrega or Eliana Thibaut i Comalada, and others like Colman Andrews, have suggested that, besides Catalonia proper, this cuisine takes in the Balearic and Valencian cuisines, but this opinion is challenged as politicised, and is not widespread, nor is it supported by either the Balearic or the Valencian government, while the Catalan government itself provides divergent points of view.
The cuisine of the islands can be grouped as part of wider Catalan, Spanish or Mediterranean cuisines.

Cinc Sentits

Barcelona has nine Michelin stars including Cinc Sentits and has been chosen as the best gastronomical city by the American TV network MSNBC in 2009, topping the list of the ten best gastronomical cities in the world.
*Catalan cuisine