The Catalan Cuisine.

It’s no longer a secret that Catalan cuisine has moved to the forefront of international gastronomy. In recent years, a new generation of experimental chefs, such as Ferran Adria of El Bulli, have brought the region‘s cuisine to the attention of the world. But Catalonia, particularly its capital city of Barcelona, has long been a mecca for foodies.  

Its location on the Mediterranean coast allows for a generous and varied selection of ingredients, including fresh fish and vegetables. Inland, the pig rules, with 17 officially recognized types of sausage. While the array of materials at hand is astonishing and their dramatic combinations intrigue, it is the stunning simplicity of preparation and trueness to pure flavor that define Catalan cuisine in many restaurants. This simplicity is expressed in no dish more so than the humble “Pa amb tomaquet”, toasted fresh bread rubbed with tomato, garlic and olive oil, often served before a meal as a tasty substitute to standard bread and butter. 

The trinity of bread, wine and oil form the core of Catalan cuisine and has been used in daily life since introduced to the region by the Romans. Arab influences also left their mark during the Middle Ages and classic Moorish pairings of sweet and savory can be seen today in such favorite dishes as duck with fruit and rabbit with pears. Another regional specialty is “Bacalao” (dried salt cod in English), which is identifiable by its pungent smell and recalls pre-refrigeration times when preserving and curing fish and meat was essential. Today it is particularly popular served in a lot of restaurants as “Esqueixada”, a superb salad dish combining salt cod, tomatoes, onions and vinegar. Popular sauces for meat and fish include Romesco, based on a combination of tomatoes, ground toasted almonds, garlic and olive oil, and allioli, a simpler sauce consisting of garlic and olive oil. 

In most parts of Catalonia, food is served in differing portion sizes from porciones (full portions) to tapas (small plates), with most bars and restaurants having some kind of tapas available at all times of day or night.

In all cases, Catalan cuisine should be enjoyed with a chilled, bubbly white Cava, Catalonia’s take on champagne and a point of regional pride. 

No longer a secret, the culinary delights of Catalonia await your enjoyment. Bon Appétit!

 

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