This Sweet Cherry & Almond Fougasse is a slightly different way to enjoy this year’s cherries. It’s perfect for picnics, wonderful with coffee, and just about any time of day really!
Team Cargols, a Perpignan-based association seeking to promote the delicacy that is snail cuisine, cordially invite you to the first ever Fête del Escargot
The Easter Omelette, or ‘Omelette Pascale is more than just a recipe in Catalonia – it’s a whole tradition!
According to legend, Napoleon Bonaparte was travelling across southern France with his army, when he first tasted an omelette prepared for him at an inn near Bessières. He was so impressed that he had a giant omelette made for his troops the very next day. What a nice man!
Traditional Calçotadas take place In February and March. Down as many of these tasty onions as your tummy will allow, dipped in sauces and usually served up with BBQ, live music, sardanes……
New garlic thrives around the Mediterranean, and its perfume can be detected on a spring walk through the woods and hillsides of the P.O. Don’t be tempted to eat this wild variety, as it is extremely pungent.
Mar I Muntanya (sea and mountain) is a regional expression for traditional local recipes that combine seafood with meat, poultry, or game. Here is just one of many combinations.
Local foodie, Hilary Cacchio, shares her modern twist on the classic Catalan Vermut cocktail
Catalan Peasant Soup. If you love a good hearty broth, with plenty of meat and vegetables, this traditional Catalan dish is the one for you.
It’s hard to resist a recipe with such a saucy sounding name! If it conjured up visions of gypsy dancers with flashing eyes you wouldn’t be far wrong, because zarzuela (sar-soo-EH-lah) means operetta or variety show in Catalan.
Trinxat, in Catalan, means chopped or shredded and was traditionally eaten in the mountains in winter to keep the cold out. A economical and tasty dish.