Unless you are an
accomplished speaker of the Catalan language, many of the region's
specialities may pass you by. Catalan is used on the menu of many
restaurants away from the tourist resorts and while many English
speaking holidaymakers are familiar with a Spanish menu, most will
struggle to make any sense of a menu written in Catalan.
Take for instance
Esqueixada, now if you picked that off the menu, would you have a
clue what you were about to get? Pigs ear, snails in vinegar,
lambs tongue? Actually its a Catalan method of combining
different ingredients like seafood and poultry or meat and fish etc
but you understand the problem. Zarzuella is a mixed seafood
stew, a bit like the french bouillabaisse. It is eaten with
lots of crusty bread. Another Catalan speciality is
Calcotada, a dish made with a variety of spring onion which grows in
the region. Crema Catalana is the Catalonian equivalent
of creme brulee.
Butifara
amb seques
is fried white sausages with
the white beans. Butifara amb mongets is the same dish but with
blood sausage. Fideus
-
This is a type of paella made with
noodles instead of rice.
The Catalans like to combine sweet and savoury.
One of the great
favourites in Catalonia is the simple but delicious pa amb tomaquet
or to put it simply bread spread with tomato, a drizzle of olive oil
and a sprinkle of salt. You can find this in most restaurants and
tapas bars. The good thing about tapas bars in Catalonia is
that you can actually see what you're going to get. In places like
Barcelona and all the holiday resorts, you won't have a problem with
the menu but when you venture outside the tourist areas things start
to get tricky.
Some Books On Catalan Cuisine
These days, especially in cities like Barcelona,
a modern twist can be found in many of the restaurants. Old
favourites reappear in a variety of ways. Goat, which is
popular in Catalonia pops up on menu's in ways that would be
unrecognisable to some of the older inhabitants.
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