|
||||||||
FOOD & CUISINES Not only do Catalán's history and unique culture serve to feed the Barcelonian's pride of their identiy, the cuisine of Catalonia is also lauded by many outsiders as the finest in Spain. Indeed, the gastronomic tradition here has been so well-established that the first Spanish cook book was published in Barcelona in 1477. As a port city, different kinds of fish and seafood have been prominent ingredients in Catalán's culinary art, but another extraordinary feature of the Catalonia cookery is the fusion of seemingly incompatible flavors which results in unique tastes that cannot be found elsewhere in Spain. Some common examples are poultry with shellfish, rabbit with snails, and fruits with meat. Interestingly, some aspects of Catalán cooking is also more French in nature than Spanish as the region lies directly south of France. Some of Barcelona's well-known dishes are La escudella i carn d'olla or stew made of rice, noodles, ground pork, potatoes, and vegetables. Fuet is Catalonia's slender-shape regional sausage, but perhaps the region's best known sausage is botifarra, the spicy sausage typically accompanied by secas or mongetes (white beans) which is a very popular Catalán dish. Pilota is a hearty dish made of beef, bread, eggs and white beans. Spain's most sophisticated and elaborate poultry dishes are also stars of the Catalonia's culinary. Such recipes are pinyones, gall dindi amb panses, i botifarra (turkey stuffed with raisins, sausage and pine nuts), pollastre amb llangosta (chicken with lobster), oca, amb naps (goose or duck with turnips), pollastre amb llangosta. Pollo al ajillo or fried chicken smothered in chips of garlic is also particularly good in Barcelona. However, the most beloved fish specialty and perhaps the most representative regional recipe is Zarzuela de Mariscos whose ingredients includes shrimp, squid, tallinas (small clams), cuttlefish, mussels and prawn in a delicious white-wine sauce, and La Opera which has a more luxuriant edge with an addition of lobster. Catalonia has its own famous desserts which serve as perfect postprandial wrap-ups for a Catalán meal. Fresh fruits are the most typical, and you may find that the next time you order dessert, plump strawberries go well with fresh-squeezed orange juice or a scoop (or more) of vanilla ice cream. Flan or caramel cream is also recommended as this sweet is close to being a national dessert. However, the most emblematic sweet delicacies of Catalonia are crema catalana (similar to crčme brűlée), postre del musico (dessert of the musician) made of pine-kernels and raisins, and the truly unique mel i mató which is a combination of honey and fresh cheese. The Cava or sparkling wine as well as the variety of red wines produced in Catalonia are also splendid.
Recommended Accommodations in Barcelona:
|
||||||||
|
Home
- History - Geography -
Travel Tips - Public
Holidays - Food - Cultures
- Shopping - Dining -
Nightlife © Copy Right 2005-2008 - All Rights Reserved |