Catalan cuisine is an integral part of the Catalan identity, setting it apart from other regions and attracting tourists from around the world. 

Catalonia's gastronomy is marked by its 600 kilometers of Mediterraean sea, mountains, grasslands and forests; as said by Josep Pla, "cuisine is landscape in a saucepace." This explains how some of the best chefs in the world, like the Roca brothers, Ferran Adria and Carme Ruscalleda are born and bred from here.  

High-quality products right on your doorstep
The larder is one of the jewels of Catalan gastronomy. The variety of local products kept there is spectacular, with products from the sea and the mountains: meat, fish, vegetables and more. Everything is of the highest quality. The larder contents vary depending on the season. The markets found throughout the towns and cities of Catalonia are prime examples of this.

Quality trademarks
Thanks to their excellent quality and uniqueness, Catalonia has many products that are awarded the official European label of Protected Designation of Origin (PDO), or Protected Geographical Indication (PGI). Both are awarded to typical products that originate from a region which gives them a specific character and an inimitable flavour.

If you want to taste typical Catalan products with proven quality, you can choose from those with the official Protected Designation of Origin (PDO) label, such as: rice from the Ebro delta, different varieties of oil, Reus hazelnuts, Lleida pears, butter and cheese from L'Alt Urgell and La Cerdanya, beans from Ganxet and Santa Pau.

Products with the Protected Geographical Indication (PGI) classification include: the Terres de l'Ebre clementines, Prades potatoes, Valls spring onions, Agramunt turrón, veal from the Pyrenees, artisan bread, Vic sausage, Prat chicken and Girona apples.

Four seasons and various celebrations mark the gastronomic calendar. Spring is the time for colourful fields, strawberries, peas and mussels. The San Juan festivities mark the start of summer, and there is nothing better to celebrate it with than the traditional 'coca' pastry and cava. Autumn is the time for the traditional dessert 'panellets' and chestnuts. At Christmas time, 'escudella' stew and cannelloni are the main event. For the rest of winter, 'xató' sauce and 'calçots' spring onions fill the table and are the basis for cooking workshops.

Visit us and be introduced to a world of explosive flavours. Cooking workshops, fairs, and weekly local markets are an excellent way of discovering Catalan gastronomy.

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