Catalan cuisine ( Spanish: Gastronomía de Cataluña ) - a set of culinary traditions characteristic of the Spanish autonomous community of Catalonia . Refers to Mediterranean cuisine .
Typical daily diet: in the morning - light breakfast , milk or coffee ; in the afternoon - lunch , vegetables, fruits , meat, fish, a moderate amount of wine ; in the evening - dinner , denser than breakfast, but lighter than lunch.
Content
Fish and Seafood
Catalan cuisine is characterized by the use of saltwater fish, from which soups are often boiled, sometimes with the addition of rice. Fried fish fillets, roll in flour or egg. Especially popular are mackerel, tuna, anchovies, sea bass. Seafood such as shellfish, squid and shrimp, which are obtained in large quantities and are quite inexpensive, is very common. They are often added not only to soups and rice, but also to meat dishes.
Meat
In Catalan cuisine, various types of meat are used - veal, lamb, rabbit meat. Often cooked meatballs and sausages.
Drinks
Winemaking traditions are strong in Catalonia and a wide variety of wines are produced. Especially famous is the local sparkling wine - kava .
Typical Dishes
- Aioli - garlic and olive oil sauce.
- Catalan cream
- Catalan bread and tomato is a popular snack.
- Escalivada is a dish of baked eggplant, sweet peppers, onions and tomatoes.
- Escudella - meat soup with pasta and / or rice.
Links
- Vázquez Montalbán, Manuel (2008). La cocina de los mediterraneos (viaje por las cazuelas de Cataluña, Valencia y Baleares. Barcelona: Ediciones B