Side, Snack, Appetizer

Aceite del Baix Ebre-Montsià

Extra virgin olive oil made in baix ebre and montsià, catalonia, spain, using farga, morrunda and sevillenca olives

Side, Snack, Appetizer

Aceite de Terra Alta

Extra virgin olive oil made in terra alta and ribera d'ebre, catalonia, spain using empeltre, albequina, farga and morrunda olives

Main

Albergínies farcides

Eggplants stuffed with a minced meat mixture

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Main

Arròs a banda

Arròs a banda (valencian term for rice on the side, translated as arroz a banda in spanish) is a dish of rice cooked in fish stock, typical of the coastal area of alicante (and, per extension, in most of the valencian community), spain, and distinct from the paella of valencia. it is popular up to garraf, barcelona (catalonia) and down to murcia (region of murcia). it originated with the fishermen of alicante, who sold off their best fish and kept the leftovers for stock, used to cook the rice. it is usually served with alioli.

Main

Arroz caldoso

Arroz caldoso is a dish which originated in spain. it literally means "brothy rice" and consists of broth (bouillon) and rice with diverse flavourings and extra ingredients. the recipe is quite varied depending in which region of the iberian peninsula it is prepared. variations of this dish range from a recipe quite similar to italian risotto, to a rice soup, to a dish that could be mistaken for paella.

Side, Snack, Appetizer

Arroz del Delta del Ebro

White or brown rice grown in the ebro delta, tarragona, catalonia, spain using bahía, bomba, fonsa, montsianell, sénia and tebre rice varieties

Side, Snack, Appetizer

Avellana de Reus

Hazelnuts of the culplana, gironella, morella, negreta and pautet varieties from tarragona, catalonia, spain

Side, Snack, Appetizer

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Breakfast

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Side, Snack, Appetizer

Bisbe

Sausage made with pork meat, tongue, fat, blood

Main

Bocadillo de calamares

Squid sandwich or bocadillo de calamares in spanish, is a culinary specialty very common in spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. it is usually served hot and freshly made. this type of sandwich (specifically the original version without sauce) is very popular in madrid and can be found in most of the bars of the spanish capital, particularly in the plaza mayor as well as the calle de botoneras at the southeast corner of plaza mayor. in zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce (tomato, mayonnaise and garlic), and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on calle cinco de marzo.

Main

Botifarra amb mongetes

Botifarra sausage with beans

Side, Snack, Appetizer

Botifarra amb mongetes

Botifarra sausage with beans

Side, Snack, Appetizer

Butifarra

Botifarra (spanish: butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the catalan cuisine. botifarra is based on ancient recipes, either the roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in italy and in the portuguese and brazilian linguiça.in colombia, butifarras soledeñas are a popular tradition in soledad, atlántico.

Drink

Cafe de olla

Café de olla (lit. pot coffee) is a traditional mexican coffee beverage. to prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. this type of coffee is principally consumed in cold climates and in rural areas. in mexico, a basic café de olla is made with ground coffee, cinnamon, and piloncillo. optional ingredients include orange peel, anise, and cloves.

Main

Calamares a la plancha

Grilled squid

Side, Snack, Appetizer

Calçot

Calçot (catalan pronunciation: [kəlˈsɔt]) is a type of green onion known as calçot in the catalan language. the calçot from valls (tarragona, catalonia, spain) is a registered eu protected geographical indication.calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter (see earthing up), they sprout into 4–10 shoots, roughly the shape of small leeks or scallions. the origin of the calçot and its cooking method is in the town of valls, catalonia, spain, where an annual event celebrates the harvest of calçots. nowadays, thousands of eating gatherings centered around the calçots, called calçotades (singular: calçotada), are celebrated around catalonia. in these events, they are grilled over a hot fire, wrapped up in newspaper, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in salvitxada sauce.

Main

Calçotada

Calçot (catalan pronunciation: [kəlˈsɔt]) is a type of green onion known as calçot in the catalan language. the calçot from valls (tarragona, catalonia, spain) is a registered eu protected geographical indication.calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter (see earthing up), they sprout into 4–10 shoots, roughly the shape of small leeks or scallions. the origin of the calçot and its cooking method is in the town of valls, catalonia, spain, where an annual event celebrates the harvest of calçots. nowadays, thousands of eating gatherings centered around the calçots, called calçotades (singular: calçotada), are celebrated around catalonia. in these events, they are grilled over a hot fire, wrapped up in newspaper, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in salvitxada sauce.

Side, Snack, Appetizer

Calçot de Valls

White onion shoots replanted in the ground, from tarragona, catalonia, spain

Main

Caldereta de llagosta

Lobster stew

Main

Callos a la madrileña

Callos a la madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of spanish cuisine associated with the city of madrid. traditionally pig or cow tripe was used but modern recipes use lamb or even cod. it includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. when prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. the tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. it is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of castile and león.a version of the stew with chickpeas is made in the philippines.

Dessert, Sweet

Carquinyoli

Biscotti, serve with coffee, tea

Dessert, Sweet

Catanies

Catànies (catalan pronunciation: [kəˈtaniəs], singular: catània) is a chocolate sweet typical of vilafranca del penedès and some other near towns made with marcona almonds. they are toasted and covered first by caramel and then by a thick layer of white chocolate or a mixture of almond, hazelnut and milk. finally, they are covered by a thin layer of powdered black chocolate, sometimes mixed with a little bit of icing sugar. they are often offered as a gift or served alongside coffee after a meal.

Drink

Cava

Cava (spanish pronunciation: [ˈkaβa], plural cavas) is a sparkling wine of denominación de origen (do) status from spain. it may be white (blanco) or rosé (rosado). the macabeo, parellada and xarel·lo are the most popular and traditional grape varieties for producing cava. only wines produced in the traditional method may be labelled "cava"; those produced by other processes may only be called "sparkling wines" (vinos espumosos). about 95% of all cava is produced in the penedès area in catalonia, spain, with the village of sant sadurní d'anoia being home to many of the largest catalan production houses.: 144–145  the two major producers are codorníu and freixenet. cava is also produced in other villages in aragon, castile and león, extremadura, la rioja, basque country, navarre and valencia.marketing cava as "spanish champagne" is no longer permitted under european union law, since champagne has a protected geographical status (pgs). colloquially it is still called champán or champaña in spanish or xampany in catalan. today it is defined by law as a "quality sparkling wine produced in a designated region" (vino espumoso de calidad producido en una región determinada, vecprd).the word champán in spanish is not to be confused with achampañado, a colloquial term for the non-traditional sparkling wines. these achampañados wines are generally cheaper, are served by the bottle at bars or restaurants specializing in them and hence these establishments are called by the same name, i.e. achampañado. this is not cava, but it is a somewhat popular drink as well.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Chireta

Chireta is an aragonese type of savoury pudding. it is a flavorful rustic dish typical to the counties of ribagorza, sobrarbe and somontano de barbastro, high up in the spanish pyrenees. in the catalan counties of alta ribagorça and pallars, formerly territories united to the historic county of ribagorza in medieval aragon, chireta is known as gireta, or girella, respectively. being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. this is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. chireta literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance. the casing is cleaned in white vinegar then rinsed very well before filling. the filling contains rice mixed with garlic, parsley and seasoned chopped meats. casings are filled about a half to two-thirds of the way with the rice mixture, taking care not to overfill them, as the rice will expand once the chiretas are boiled in the broth—otherwise they are likely to burst. once trussed, and just before cooking, they are also examined to make sure any air pockets are pushed out. chiretas are usually served hot, as a main dish. they can be also served up as tapas, sliced, dipped in an egg-flour batter, and fried to a golden color. chiretas can be found on the menu in restaurants of the ribagorza, and sobrarbe regions, and can also be sampled as tapas in the wine valley cuisine of the somontano area. in 2002, a somontano meat packer initiated a chireta festival, which has been running every year since then, around the third weekend of october. in 2002, they achieved a record entry in the guinness world records for the longest and heaviest chireta in the world: 103.75 m (340.4 ft) long, weighing a total of 220 kg (490 lb).

Main

Chuleta de cordero

Lamb chops

Side, Snack, Appetizer

Clementinas de las Tierras del Ebro

Clementines, a hybrid between tangerine and bitter orange, grown in catalan baix ebre and montsià, tarragona, catalonia, spain

Side, Snack, Appetizer

Coca de recapte

Flatbread topped with roasted red peppers, eggplant, smoked sardines, rosemary

Dessert, Sweet

Coca de Sant Joan

Sweet flatbread topped with dried fruit, nuts, marzipan, cream

Main

Conejo a la cazadora

Rabbit stewed with wine, tomatoes, onions, garlic, chorizo

Side, Snack, Appetizer

Coques

Flatbread topped with a variety of savory or sweet ingredients such as chocolate, fruit, seafood, cheese, vegetables, meat

Dessert, Sweet

Coques

Flatbread topped with a variety of savory or sweet ingredients such as chocolate, fruit, seafood, cheese, vegetables, meat

Dessert, Sweet

Crema catalana

The dessert known in most of spain as crema catalana ("catalan cream"), but as crema cremada ("burnt cream") in catalan cuisine, is similar to a crème brûlée; the desserts have been called "virtually identical", although crema catalana is made with milk, while crème brûlée is made with cream. crema catalana is a custard made from egg yolks, milk, sugar, cornflour (in modern recipes), and aromatics, typically lemon zest, cinnamon, or vanilla, with a crisp caramel crust.

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Main

Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

Side, Snack, Appetizer

Ensalada de repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Escalivada

Escalivada (catalan pronunciation: [eskaliˈβaða]), also sometimes transcribed in spanish as escalibada, is a traditional dish from catalonia, valencia, murcia and aragón of smoky grilled vegetables. it typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.the name comes from the catalan verb escalivar, "to cook in ashes", referencing the dish's traditional preparation in the embers of a wood fire.the dish can be grilled outdoors on a grate until charred and soft or may be cooked whole directly on glowing coals and then peeled. indoors, the eggplant may be charred on a gas burner and the rest of the vegetables may be broiled.the dish may be served as tapas, as a relish for grilled meats or fish such as tuna, with anchovies or olives in a salad, or as a topping for coca (catalan flat bread, somewhat similar to a pizza).

Main

Escudella

Escudella i carn d'olla, or shorter escudella, (eastern catalan: [əskuˈðeʎə]; lit. "bowl") is a traditional catalan meat and vegetable stew and soup. francesc eiximenis wrote in the 14th century that it was eaten every day by catalan people.it is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. additionally, bones, sausages called botifarra, and other types of meat, can be used. in historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on thursdays and sundays.

Side, Snack, Appetizer

Esqueixada

Esqueixada (catalan pronunciation: [əskəˈʃaðə]) 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. specific recipes vary, with some including ingredients such as eggplant and bell peppers. esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. it is often served as a tapas dish.esqueixada is sometimes described as the "catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade. the name of the dish comes from the catalan verb esqueixar, to tear or shred. the salt cod in the dish is always shredded with the fingers, never sliced or chopped, to achieve the correct texture.

Side, Snack, Appetizer

Fesols de Santa Pau

White beans grown in garrotxa, catalonia, spain

Main

Fideos a la cazuela

Noodle casserole in a stoneware pot, made with sausage, chorizo, pork ribs, ham, sofrito, chicken, seafood, shellfish

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Fuet

Fuet (catalan pronunciation: [fuˈɛt], lit. "whip") is a catalan thin, dry-cured, sausage of pork meat in a pork gut. the most famous is made in the comarca (county) of osona and is also known as vic fuet (fuet de vic, after the city of vic, capital of osona). other places that have long tradition of making it are the city of olot and the surrounding areas. fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. it is made of about 60% lean meat to 40% finely minced fat and is dry-cured.

Side, Snack, Appetizer

Gall del Penedès

Roosters raised in penedès, catalonia, spain

Side, Snack, Appetizer

Garrotxa

Garrotxa is a traditional catalan goat cheese. almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the garrotxa area of catalonia. the revival began in 1981, and the cheese has since become widespread in artisanal production.garrotxa is traditionally made from the milk of murciana goats and aged in caves to enhance mold development and the resulting flavor. garrotxa is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. the cheese is semi-soft. cheese wheels of garrotxa are small (typically around three pounds) and mature relatively quickly in the humid pyrenees. maturing time varies, but is typically between four and eight weeks. the cheese is pasteurized.garrotxa pairs well with crusty country bread, pears, and nuts, such as toasted hazelnuts, or almonds or walnuts. it may be served as tapas or at the end of a meal. garrotxa is sometimes described as a dessert cheese. the cheese is mildly acidic.wine pairing include white wines such as a catalan priorat, or pinot gris, verdejo, or chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness.as of 2010, some catalans were seeking designation of origin status for garrotxa.

Dessert, Sweet

Gateau au yaourt

Yogurt cake

Main

Girella

A genus of sea chubs mostly native to the pacific ocean with a smaller presence in the atlantic oceans

Main

Goose

A goose (pl: geese) is a bird of any of several waterfowl species in the family anatidae. this group comprises the genera anser (the grey geese and white geese) and branta (the black geese). some other birds, mostly related to the shelducks, have "goose" as part of their names. more distantly related members of the family anatidae are swans, most of which are larger than true geese, and ducks, which are smaller. the term "goose" may refer to either a male or female bird, but when paired with "gander", refers specifically to a female one (the latter referring to a male). young birds before fledging are called goslings. the collective noun for a group of geese on the ground is a gaggle; when in flight, they are called a skein, a team, or a wedge; when flying close together, they are called a plump.

Main

Habas a la Catalana

Catalonian fava or broad beans

Breakfast

Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

Side, Snack, Appetizer

Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

Main

Hare

Hares and jackrabbits are mammals belonging to the genus lepus. they are herbivores, and live solitarily or in pairs. they nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. the genus includes the largest lagomorphs. most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. hare species are native to africa, eurasia and north america. a hare less than one year old is called a "leveret". a group of hares is called a "husk", a "down" or a "drove". members of the lepus genus are considered true hares, distinguishing them from rabbits which make up the rest of the leporidae family. however, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (caprolagus hispidus), and four species known as red rock hares (comprising pronolagus). conversely, several lepus species are called "jackrabbits", but classed as hares rather than rabbits. the pet known as the belgian hare is a domesticated european rabbit which has been selectively bred to resemble a hare.

Drink

Horchata de chufa

Horchata made with chufa (tiger nuts), serve with fartons (pastries)

Side, Snack, Appetizer

Les Garrigues

Extra virgin olive oil using arbequina and verdiell olives, from lleida, catalonia, spain

Side, Snack, Appetizer

Llonganissa

Longaniza (spanish pronunciation: [loŋɡaˈniθa], or american spanish: [loŋɡaˈnisa]) is a spanish sausage (embutido) similar to a chorizo and also closely associated with the portuguese linguiça. its defining characteristics are interpreted differently from region to region. it is popular in the cuisines of several regions of spain, argentina, uruguay, puerto rico, dominican republic, el salvador, mexico and chile. in the philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.

Side, Snack, Appetizer

Mantequilla del Alto Urgel y la Cerdaña

Butter made from the milk of friesian cows in alt urgell, catalonia, spain

Side, Snack, Appetizer

Manzana de Gerona

Gala, golden, granny smith and red delicious apples (malus domestica borkh l) grown in girona, catalonia, spain

Main

Mar i muntanya

Stewed seafood with chicken, rabbit

Side, Snack, Appetizer

Mató

Mató (catalan pronunciation: [məˈto]) is a fresh cheese of catalonia made from sheep' or goats' milk, with no salt added.it is usually served with honey, as a traditional and emblematic catalan dessert known as mel i mató.

Dessert, Sweet

Mató de pedralbes

Mató de pedralbes (catalan pronunciation: [məˈto ðə pəˈðɾalβəs]) or mató de monja, is a typical dessert from barcelona (in catalonia, spain) made with flavoured and sweetened milk. the dish is believed to have been created in the nineteenth century, by nuns of the convent in barcelona's prestigious pedralbes neighbourhood. it was intended as a richer, finer alternative to the older and popular crema catalana. despite its name, this dessert bears no relationship to catalan mató cheese, as mató ('curd' in catalan) here refers to the shape and texture of this dessert taken out of the mould.

Dessert, Sweet

Mel i mato

Fresh mató cheese drizzled with honey and served with nuts, for example, walnuts

Main

Migas de harina

Durum wheat flour cooked with water and, for example, chorizo, ribs, bacon, peppers, garlic

Dessert, Sweet

Mona de pascua

An elaborate cake/pastry covered with chocolate, nuts and decorations, common during easter

Side, Snack, Appetizer

Mongeta del Ganxet

White ganxet beans from vallès, catalonia, spain

Dessert, Sweet

Neula

Neula (catalan pronunciation: [ˈnewlə], plural: neules) is a type of catalan biscuit, eaten traditionally in christmas with cava (catalan champagne) and torró. they are often dipped into cava. it consists of a very thin sheet of a mixture of egg whites, butter, sugar and flour, flavoured with lemon and rolled. at present there are some other popular versions, as neules stuffed with torró de xixona or others covered with a chocolate lay. at present, although they are typical on christmas, they can sometimes be eaten during the rest of the year, for example with crema catalana or ice creams.

Side, Snack, Appetizer

Nevat

Soft-ripened goat's cheese from catalonia

Side, Snack, Appetizer

Oli de l’Empordà

Extra virgin olive oil made with argudell, curivell, lei de cadaqués and arbequina olives in empordà, catalonia, spain

Dessert, Sweet

Orelletes

Fried dough, similar to elephant ears at american carnivals

Drink

Orxata

Horchata (; spanish: [oɾˈtʃata] (listen)), or orxata (valencian: [oɾˈtʃata]), is a name given to various beverages, generally plant-based but sometimes containing animal milk. in spain it is made with soaked, ground, and sweetened tiger nuts. in latin america, and other parts of the americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. in west african countries such as nigeria and mali, similar beverages are known as kunnu aya. different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.

Side, Snack, Appetizer

Pa de Pagès Català

Round country or farmhouse bread, from catalonia, spain

Dessert, Sweet

Pa de pessic

Sponge cake

Side, Snack, Appetizer

Pan con tomate

Pa amb tomàquet (catalan pronunciation: [ˈpam tuˈmakət]) ("bread with tomato"), is a traditional food of catalan, valencian, aragonese, balearic and murcian cuisines in spain. pa amb tomàquet is considered a staple of catalan cuisine and identity. while considered a signature toast dish in the catalan countries, it is common in bars throughout the rest of spain, where it is also known as pan con tomate.it consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. it is considered one of the typical examples that define the mediterranean diet, extended as a traditional recipe throughout the catalan countries. it is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner.

Dessert, Sweet

Panellets

Panellets (catalan pronunciation: [pənəˈʎɛts], singular: panellet; catalan for "little bread") are the traditional dessert of the all saints' day, known as castanyada, in catalonia, andorra, ibiza and the land of valencia, with chestnuts and sweet potatoes. panellets are often accompanied with a sweet wine, usually moscatell, mistela, vi de missa or vi ranci. panellets are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). the most popular are the panellets covered with pine nuts, consisting of the panellet basis (marzipan) rolled in pine nuts and varnished with egg. in sevilla, in southern spain, these cookies are known as empiñonados. panellets date at least from the 18th century, when they were used as blessed food to share after some religious celebrations (panellets de sant marc and panellets de la santa creu)." it is believed that its origins are in northern europe, more likely of arab origin for the ingredients used. within the eu and uk, panellets have traditional speciality guaranteed status.

Side, Snack, Appetizer

Panellets

Panellets (catalan pronunciation: [pənəˈʎɛts], singular: panellet; catalan for "little bread") are the traditional dessert of the all saints' day, known as castanyada, in catalonia, andorra, ibiza and the land of valencia, with chestnuts and sweet potatoes. panellets are often accompanied with a sweet wine, usually moscatell, mistela, vi de missa or vi ranci. panellets are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). the most popular are the panellets covered with pine nuts, consisting of the panellet basis (marzipan) rolled in pine nuts and varnished with egg. in sevilla, in southern spain, these cookies are known as empiñonados. panellets date at least from the 18th century, when they were used as blessed food to share after some religious celebrations (panellets de sant marc and panellets de la santa creu)." it is believed that its origins are in northern europe, more likely of arab origin for the ingredients used. within the eu and uk, panellets have traditional speciality guaranteed status.

Main

Partridge

A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of europe, asia and africa. several species have been introduced to the americas. they are sometimes grouped in the perdicinae subfamily of the phasianidae (pheasants, quail, etc.). however, molecular research suggests that partridges are not a distinct taxon within the family phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl.

Dessert, Sweet

Pastel de nata

Pastel de nata (portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ] (plural: pastéis de nata; [-ˈtɛjʃ-], [-ˈtɐjʃ-])) is a portuguese egg custard tart pastry, optionally dusted with cinnamon. the dish is popular also in countries with historical ties to portugal.

Main

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Dessert, Sweet

Pastisset

Pastissets (catalan pronunciation: [pəstiˈsɛts]), also called casquetes or flaons are stuffed fried pastries from catalan cuisine. they can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat. they are typical of terres de l'ebre and in valencian community. in mallorca, there is a very similar preparation called rubiol.

Side, Snack, Appetizer

Patatas de Prades

Solanum tuberosum l. potatoes from prades, catalonia, spain

Main

Patatas viudas

Stewed potatoes, a dish that is meant to be eaten all by itself, that is, it is widowed

Dessert, Sweet

Pedos de monja

Small cookies, serve with coffee

Side, Snack, Appetizer

Pera de Lleida

Pears grown in lleida, catalonia, spain

Side, Snack, Appetizer

Pescaito frito

Pescado frito (literally, "fried fish" in spanish and judeo-spanish), also called pescaíto frito (literally "fried little fish" in andalusian dialect), is a traditional dish from the southern coast of spain, typically found in andalusia, but also in catalonia, valencia, the canary islands and the balearic islands. pescado frito is also consumed as a delicacy in inland spain, being very common in the inland andalusian provinces of seville and cordoba. it is also very common throughout the mediterranean basin and is found in provence and roussillon, france and in the coastal regions of italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and greece (where various fish like mediterranean sand smelt, european anchovy, cod, common sole, greater amberjack and picarel are used). it was also eaten by the romans in ancient rome. it is made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it with salt as the only seasoning. it is usually served hot, freshly fried, and can be eaten as an appetizer (for example with a beer or wine), or as the main course. usually, it is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche.

Side, Snack, Appetizer

Picada

Picada (catalan pronunciation: [piˈkaðə]) is one of the characteristic sauces and culinary techniques essential to catalan cuisine. the technique is typically found in catalonia and valencia and subsequently catalan cuisine and valencian cuisine. it is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe. often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. there are many variants for the rest of ingredients. the most common ones are garlic (often considered essential), saffron (also considered essential), and / or parsley. other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cumin, herbs, and other spices. the picada is prepared in the mortar and must contain a basic triad: almond, bread and some liquid. almonds are toasted and can be replaced by another nut like hazelnut, pinenut, walnut, or some combination of those. bread is crushed in a mortar after being made dry and hard from going stale, being toasted, or being fried in oil. otherwise, some sort of sweet biscuit or cookie may be used. the liquid used is usually the cooking juice but stock or hot water can be used as well.

Side, Snack, Appetizer

Pollo y Capón del Prat

Prat chickens and capons raised in barcelona, catalonia, spain

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Side, Snack, Appetizer

Queso de l'Alt Urgell y la Cerdanya

Pressed cheese made from pasteurized whole milk from friesian cows in catalonia, spain

Side, Snack, Appetizer

Queso de l'Alt Urgell y la Cerdanya

Pressed cheese made from pasteurized whole milk from friesian cows in catalonia, spain

Main

Rabbit

Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family leporidae (which also contains the hares) of the order lagomorpha (which also contains the pikas). oryctolagus cuniculus includes the european rabbit species and its descendants, the world's 305 breeds of domestic rabbit. sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. the european rabbit, which has been introduced on every continent except antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. with its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incisors.

Drink

Ratafià

Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.the oxford english dictionary lists the word's earliest date of use as 1699.

Main

Romescada

Fisherman's stew, fish and/or seafood stew

Side, Snack, Appetizer

Romesco

Romesco (catalan pronunciation: [ruˈmɛsku]) is a tomato-based sauce that originated from valls, province of tarragona, in the spanish region of catalonia. the fishermen in this area made this sauce to be eaten with fish. it is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and ñora peppers (capsicum annuum, a sun-dried, small, round variety of red bell pepper). flour or ground stale bread may be used as a thickener or to provide texture.other common ingredients include sherry vinegar, red wine vinegar and onions. leaves of fennel or mint may be added, particularly if served with fish or escargot. it is very often served with seafood, but can also be served with a wide variety of other foods, including poultry, some red meats like lamb, and vegetables. according to food writer melissa clark, cookbook author penelope casas was considered the recognized authority on romesco recipes for english speaking readers. when touring catalonia, though, clark discovered that there is no single correct recipe, and encountered several variations. clark described romesco as "a rich and piquant purée made from sweet dried spanish peppers along with tomato, garlic, almonds, vinegar and oil, pounded with breadcrumbs as a binder." some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard boiled eggs. clark's version uses hazelnuts instead of almonds. romesco sauce is often confused with other similar sauces, particularly salsa de calçots or salvitxada. during the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to catalonia, during traditional springtime calçot barbecues called "calçotades". during calçotades, calçots are roasted over an open fire until their outer layer is charred. the charred layer is then removed and the tender part of the onion may be dipped into the sauce.

Side, Snack, Appetizer

Salchichón de Vic

Pork and bacon sausage from white pigs, from vic, catalonia, spain

Side, Snack, Appetizer

Salvitxada

Salsa de calçots (calçots' sauce) is a spanish sauce originating in valls, province of tarragona in the region of catalonia, which is served almost exclusively with calçots at the calçotades, a traditional local barbecue. it is similar to romesco sauce with the difference that it is thickened with toast rubbed with fresh garlic, moistened with a little vinegar and pulverized.

Side, Snack, Appetizer

Samfaina

Samfaina is a catalan - valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil. other ingredients like red and green peppers can be added, as well as herbs like thyme and rosemary. in catalonia it is usually eaten as an accompaniment to meat (typically pork rib, rabbit, chicken, etc.) or fish (tuna, cod, etc.). this is usually added to the pan or casserole to finish cooking with the samfaina. in the central provinces of the valencian community it is a typical ingredient in cocas.