Team Cargols, a Peprignan-based association seeking to promote the delicacy that is snail cuisine, cordially invite you to the first ever Fête del Escargot
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……
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.
Escudella (meaning bowl in Catalan) – a large stew-soup traditionally made at Christmas, a favourite cold-weather dish to warm the soul! Normally made from anything available and boiled all day. Here is one of many versions!
The following chestnut recipe is definitely NOT low in calories!!
One of the finalists in the ‘meilleur burger de France’ competition to be held in Paris hails from our very own Pyrenees-Orientales.