1:08
Xató
🐟✨ Discover the age-old tradition of salt anchovies in Escala, where women, known as anxoveres, meticulously remove heads and tails, filet the fish, and pack them by hand. This artisanal process, passed down from mother to daughter, remains a living tradition. If you visit Escala, witnessing these skilled women in action is a must. Celebrate this timeless craft that brings rich, flavorful anchovies to Catalan cuisine. #CatalanTradition #EscalaAnchovies #Anxoveres 📷 credits: @javiparicio1969
1:34
Mel i Mató
Mató, one of Catalonia’s oldest cheeses, is enjoyed as a dessert with honey or powdered sugar and has recently been revived in the cheesecake coca de brossat. The Milkmaid’s Market in Montserrat, established in the late 19th century, initially sold farm products. Mató, originally from surplus goat's milk, became popular and is now made with pasteurized cow's milk for mass production. Visiting this market remains a cherished tradition. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:07
Pèsols amb Sípia - Peas with Cuttlefish
Maresme is renowned for its prized vegetable patches, producing local specialties like peas, strawberries, cherries, Montserrat tomatoes, Maresme apples, and beans. The Garrofal or Llavaneres pea, known as "the green pearl of Maresme," originated in Sant Andreu de Llavaneres. This sweet pea is central to traditional Catalan recipes, including "drowned" peas, boiled peas and potatoes, meat stews, and the classic cuttlefish with peas, a favorite for family dinners. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
0:55
Escalivada
Escalivada, one of Catalonia’s oldest culinary techniques, derives its name from the Latin "calivu," meaning ember. Traditionally made by roasting vegetables over an oak fire, most Catalans now use ovens. Escalivada can be a main dish with coca de recapte (with sausage or anchovies) or a side for grilled meat or fish. For an authentic experience, enjoy it on pa amb tomàquet. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:33
Capó Farcit - Stuffed Turkey
In the past, people fasted before Christmas, and an ecclesiastic council in 817 declared capons permissible, leading to their Christmas tradition. As turkey became more common in Catalonia, it was incorporated into Christmas meals, favored over chicken for its taste. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
0:48
Taula d’embotits - Charcuterie board
Catalonia has over 150 cheese varieties, crafted by small producers in its mountainous countryside. Historically, remote locations and commercial dominance in the 1970s and 1980s limited exposure. The 21st century revitalized Catalan cheesemaking, focusing on small dairy farmers and authentic production. This new generation brings creativity and global perspectives, enriching Catalonian cheese culture. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:48
Canelons - Roasted meat - filled pasta rolls
Originally Italian, canelons are now a Catalan staple, especially on Sant Esteve (December 26th). Introduced in the 18th century and popularized with dry pasta in 1911, canelons evolved to suit local tastes. Traditionally, families use leftover Christmas meat to prepare them, a custom replacing arròs de la Catedral. This beloved tradition continues today. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:05
Brandada
Brandada, a creamy spread of warm oil, milk, salt cod, garlic, and sometimes potato, originates from Occitan kitchens. Catalonia adapted it with local variations. Traditionally eaten on Christmas Eve, it often features winter black truffle as brandada de dol for a special touch. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:14
Carquinyolis
Carquinyolis are crunchy Catalan almond biscuits, enjoyed with milk, coffee, or sweet wines like moscatell. Popular throughout Catalonia, notable varieties come from l’Espluga del Francolí, Caldes de Montbui, Vic, and Cardedeu. SOBRETULA refers to the relaxed, social time spent after meals, whether with family, friends, or colleagues. It’s a key part of Catalan dining culture, focusing on conversation and enjoyment. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:14
Panellets
Panellets are traditional Catalan pastries enjoyed on All Saints' Eve (October 31st), made from marzipan dough and flavored with ingredients like quince, coffee, or coconut. They’re part of La Castanyada, a festival where families gather to remember loved ones with roasted chestnuts and panellets, paired with white or dessert wine. Despite Halloween's growing presence, La Castanyada remains a cherished tradition in Catalonia. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
0:39
Olives Fregides - Fried Olives
Catalonia offers a rich variety of olive oils from over a hundred unique olive tree types, with PDOs like Empordà and Siurana. Efforts are underway to revive ancient olive varieties for future treasures. TRADITION: "Fer un vermut" is a Catalan custom of enjoying vermouth with snacks before midday dinner, deeply embedded in local culture and often enjoyed at local bars. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:02
Sardines en Escabetx - Pickled sardines
Pickling has ancient roots, with Catalan methods detailed in medieval cookbooks like Llibre de Sent Soví and Llibre del coc. Catalan pickling, using vinegar and oil, influenced Spanish and Portuguese cuisines. HOW TO MAKE IT: Use a basic mix of two parts oil to one part vinegar. Add aromatic herbs and spices like paprika for flavor. This method is ideal for pickling fish, meat, or vegetables. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
0:58
Torró d’Agramunt - Agramunt’s Torró
In Catalonia, torró is a Christmas staple, enjoyed after midnight on Christmas Eve and on Christmas Day. It includes ingredients like nuts, honey, coconut, candied fruit, and chocolate. HISTORY: The first hazelnut nougat recipes appeared in Catalan texts. Traditional recipes from Agramunt and Amer are still used. In the 19th century, Catalan and Valencian nougat-makers competed in Christmas markets, with Catalans dressing traditionally to stand out. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
1:25
La Mona de Pasqua - Easter Mona Cake
Catalan Easter monas, originally ring-shaped bread with hard-boiled eggs, were baked in village ovens. By the late 19th century, pastry shops introduced cake versions with various decorations, including chocolate figures. TRADITION: Godparents give monas with eggs matching the child's age, from their second birthday until their twelfth. On Easter Sunday, godchildren dress up and visit their godparents to receive their mona. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
0:47
Xips d’albergínia amb mel - Eggplant Chips with Honey
This dish reflects Catalan cuisine’s Arabic and medieval roots. While sweetened with honey, it works well as an appetizer, especially with fried sobrassada, linking to Menorcan cooking. The combination of crunchy eggplant and sweet honey is irresistible, making it perfect as an appetizer or side dish. Will this be your #CatalanFoodOfTheDay? @catalanfoodus
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