Catalan cuisine

Catalan cuisine is based on the ingredients of the Mediterranean area: fresh vegetables (especially tomato, garlic, eggplant, red pepper, and artichoke), wheat products (bread, pasta), olive oils, wines, legumes (beans, chick peas), all sorts of pork preparations (sausages, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod.

Some of the characteristic tendencies of traditional Catalan cuisine have been fondness for pasta (only second to the Italian cuisine) and for cod (salted, dried, fresh, etc.), preparations that mix sweet and salty, stews with sauces based on botifarra (raw pork sausage) and the characteristic picada (grinded almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits).

Some concoctions that have been exported or adapted beyond their original places are:

• Escalivada (diverse grilled vegetables)
• Pa amb tomaquet (bread and tomato)
• Esqueixada, salted cod salad with tomato and onion
• Cod Catalan style, cod with raisins and pine nuts
• Tonyina en escabetx, tuna marinated in a characteristic sauce with vinegar and herbs
• Mongetes amb botifarra (beans and pork sausage)
• Caneloni Catalan style, a typical dish for 26 December, St. Stephen's day
• Tortell, a typical O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit.
• Mel i mató, a plain dessert of mató cheese with bee honey.