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Catalunya Since ancient times, Catalunya has been at the crossroads of history, and a port of entry for ideas from France, Italy and beyond, including the latest culinary fashions. It has the country's most sophisticated cooking, and the best documented, historically. But actual Catalan cuisine was formalized only in the 19th century. Although each province has its specialties, some dishes are found throughout Catalunya: Escalivada, roasted eggplant and peppers, often accompanied by onions and anchovies; Pà amb Tomàquet, toasted bread rubbed with tomato, olive oil, and salt; and Esqueixada, a refreshing salt cod salad. Barcelona, the most cosmopolitan of Spanish cities, has always been at the forefront of international trends and its restaurants are among Europe's finest. Tarragona, capital of the Costa Daurada, was the first Roman city in Spain, and capital of Hispania Citerior. The unforgettable Romesco sauce made with almonds, hazelnuts, sweet dried peppers, tomatoes and garlic was created there. Travelers to Girona province will be charmed by the rugged Costa Brava coastline and seduced by the mix of flavors in its cuisine, such as Sea and Mountain, chicken simmered with seafood, or duck stuffed with a mixture of pears, turnips, apples, and olives. Catalunya is among Spain's biggest wine producers; its wines have been renowned since Roman times. |
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©2002 Cocina Casera, Inc., Contact us: |
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