• Catalan Cuisine

  • (Catalonia)

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It is the cuisine of the autonomous community of Catalonia. 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.

The traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main producers of swine products in Spain) to fish-based recipes along the coast.

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)

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(0 ) (Catalan) (Spanish)

Trinxat is a food from the Pyrenees, principally Andorra and the Catalan counties of Cerdanya and Alt Urgell. It is ...


(0 ) (Catalan)

Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion ...


(0 ) (Catalan) (Spanish)

Neula is a type of Catalan biscuit, eaten traditionally in Christmas with cava. They are often dipped into cava. It ...


(0 ) (Catalan) (Spanish)

It traditional dessert of the All Saints' Day, known as Castanyada, in Catalonia, Andorra, Ibiza and the Land of Valencia, ...

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