Here is Catalonia Culinary !
Catalonia Gastronomy & Culinary was survived with a mixture of Catalonia’s own and Balearic Island’s culinary. During Late medieval period Catalonia enlarged with Italian Cuisine 13-15 centuries. The Catalonia region in a Spain has a unique for its Roman heritage which was the romans ruled 3 BC until 476 BC. The Arabs also influenced the region with food supply such as eggplants, spices, tangerines, sugar …etc. Catalans used squid, mussels , crayfish, lobster, shrimps, fishes as angler fish, cod(bacaleo), tomatoes, eggplants, artichokes, truffle mushrooms, other mushroom varieties citrus, lamb, goat, pork and snails and other games, curd , cheeses and rices ,herb and spices.
Escudella is a Catalan stew made with a piece of meat, beans, potatoes, cabbage and sometimes pasta. It is made into three courses of food: a broth. Xai Rostit Amb 12 Cabeçes d’All is a literally translated this means “Lamb Roasted with 12 Heads of Garlic”.Embutidos is the collective name for a platter of cured meats, including feet (pork) and jamon. Esqueixada is a salad made with peppers, tomatoes, onions, red wine vinegar and shredded ‘bacalao’. Bacalao is salt cod and is typical of the region – cod preserved in salt and soaked before serving. Fideuas is a seafood paella, but served with short noodles, rather than rice. Suquet de Peix is a Seafood Stew with potatoes, garlic and tomato. A wide variety of fish can be used in the stew. Paella Catalana is a spicy rice with seafood.
Sweet confectionery and pastry products are consumed in Merianda and special religious days. Turron De Navidad is almond nougat for Christmas day , Tortell De Reis means cake of the king which is made cake with candied fruit and almonds for Epiphany day, Coco De Illardons is made sweet yeast round cake with pork cracklings for Carnival Day , Tortell De Sant Antoni Abat is cake filled with marzipan for 17 January Day, Bunyols De Quaresma is a Lenten filled doughnuts for Good Friday. Mona De Pasqua is the Easter Ring made with yeast dough for Easter. Coca De Sant Joan Cake is yeast dough with candied fruits for Sant Joan Eve( St John Eve) . Panellets De Tots Sants is small round or oval cakes with marzipan , almonds and pine nuts variation includes add coffee , chocolate, hazelnuts, chestnuts ..etc for All Saints.
Catalan’s important sauces are Picada, Romesco and Aioli. Romesco sauce is made from almonds, roasted garlic, olive oil and dried red peppers. Aioli sauce is made from egg with garlic and olive oil. The ingredients are whipped up for a long time to make a white paste. Picada made a paste with garlic, olive oil, bread, nuts, herbs and spices.
Crema Catalana is most essential dessert in Catalonia which is made with sugar, egg yolks and cinnamon and burnt on the top as French Creme Brulee. Other important product is made from Small round sweets made with almonds, sugar, eggs and pine nuts. They can be rolled in any number of coatings, but the traditional ones are rolled in pine nuts which is called Panellets.
Cava was produced by Codorniu first time in 1872 . Cava is sparkling fermented and matured grape juice. Cava is specified the quality since November 1991. Quality of product have six types which Extra Brut (0-6 Gram Sugar Per Liter), Brut( 0-15 Gram Per Liter) Extra Seco ( 12-20 Gram Per Liter) Seco (17-35 Gram Per Liter) Semi Seco (33-50 Gram Per Liter) Dulce ( More Than 50 Gram Per Liter) Other wine production and consumption are essential. Sangria is the most major wine cocktail in Iberia Peninsula.
As a result Catalonia is large various and rich culture and food ingredient varieties. They have ability to enrich their customs and palates of delicates.
Life of Palate 