Do you know the heroes of the larder? They are the essential foodstuffs grown, raised and fished in Catalonia. Quality products that represent the gastronomic and cultural heritage of our land. These foodstuffs come from market gardens, orchards, olive groves, vineyards, farms, bakeries, the sea... We eat them every day at home and they are also served in Michelin-starred Catalan restaurants. So by buying, consuming and cooking them we support local producers and produce which are our gastronomic heritage and identity. They also take centre stage at fairs, exhibitions, markets and gastronomic events held all over Catalonia. The heroes of the Catalan PDO larder They are representative foodstuffs such as dairy products, eggs, pork, fish... Some, for example, have a protected designation of origin (PDO), such as artisan butter and cheese from L'Alt Urgell and La Cerdanya made with fresh milk from Friesian cows reared in the Catalan Pyrenees and traditionally matured. Also boasting a PDO are Lleida pears, featuring a sweetness packed with nuances; "ganxo" white kidney beans, with a mild flavour and grown in several parts of El Maresme, El Vallès Oriental and Occidental and neighbouring areas, and Santa Pau beans, with a particularly creamy texture. There are five protected designations of origin in Catalonia for extra virgin olive oil, which is made with different varieties depending on the area. They are the oils from Les Garrigues, La Terra Alta, Siurana, El Baix Ebre-Montsià and L'Empordà. The main olive varieties used to produce these oils are arbequina, morruda, empeltre and argudell. When it comes to nuts, Reus hazelnuts stand out for their quality and varieties; the "negreta" is the most widely grown. And to round off the PDOs, Ebro Delta rice is farmed in the Terres de l'Ebre paddy fields. This is premium quality rice with a grain high in starch which means it superbly absorbs the flavours of the food. The heroes of the Catalan larder with PGI This group of larder heroes features some that are recognised with Protected Geographical Indications (PGI). They include meats and cold cuts which also occupy a prominent place in Catalan gastronomy such as veal from the Catalan Pyrenees, renowned for its tenderness and standout quality, andVic "llonganissa" dry-cured pork sausage, which is famed for its intense red colour and shine when sliced. Chickens and capons from El Prat de Llobregat, with exquisitely fine meat and a characteristic sweetness, and roosters from El Penedès, with their low-fat and very tasty meat, are examples of the quality meat produced in Catalonia. Did you know that "calçots" (grilled spring onions) from Valls are grown following traditional cultivation practices that take almost a year? The characteristics of the soil and the climate of the Prades Mountains are the main features of the flavour of Prades potatoes, grown at an altitude of 1,000 metres. Tangerines from Les Terres de l'Ebre are juicy and sweeter than usual due to the local climate conditions and soil of the area, certified as a Biosphere Reserve by UNESCO. On the Costa Brava, the closeness of the Mediterranean and the Catalan Pyrenees give Girona apples their extraordinary flavour, quality and colour. In the past, each farmer made their own ratafia, a well-kept secret passed down from parent to child. Distilleries are now keeping the tradition alive. This spirit made from aromatic fruits and plants, many with curative properties, is recognised as a protected geographical indication, Ratafía Catalana, as is Brandy del Penedès. Its fine flavour and intense, warm aroma make this liqueur a product to savour at any time of day. For those with a sweet tooth, Agramunt nougat, handmade since 1741, is a treat to be enjoyed every Christmas. Other gastronomic products in Catalan gastronomy The oysters and mussels farmed in the troughs of Les Terres de l'Ebre are molluscs featuring a unique flavour due to their properties resulting from the concentration of nutrients in the mixture of salt water from the Mediterranean Sea and fresh water from the River Ebro. Black truffle, another popular ingredient in Catalan gastronomy, is a fungus which has been prized for its aroma for centuries. It is mainly found in Central Catalonia where it benefits from the characteristics of this area: damp oak and holm oak forests where it is very cold in winter. Between April and June, but mainly in May, snails take centre stage in a number of popular festive celebrations. The Aplec del Cargol (Snail Gathering) in Lleida is unquestionably the preeminent event in this kind of festival. The great work of producers All this quality local produce would not get to our tables without the hard work and effort of the Catalan producers who till the land, tend the vineyards, go out in their boats before the sun comes up, graze the flocks and "comb" the olive trees. These products not only satisfy the palate but are also the guardians of the traditions, history and deep-rooted values of Catalonia's culinary heritage. Catalonia's gastronomic agenda: initiatives with identity In the We are Gastronomy agenda you can find all the activities promoting these heroes of the larder. All of them feature Catalan gastronomic products and support the social, environmental and economic sustainability of the sector.