Catalonia is a land of contrasts, with a privileged climate and a millenary tradition, which has given life to a versatile and complex cuisine. Seafood, meats, sausages, oils, cheeses, sweet and dried fruit, mushrooms, breads, cereals, wines, game, vegetables and vegetables constitute an agricultural heritage that defines the our gastronomy Beyond pa amb tomàquet and allioli, there is a universe of products and preparations that show the character of Catalan cuisine, based on geography, seasonality and popular wisdom. Enjoy the wealth of Catalonia. Les Terres de l'Ebre: the wealth of the Delta on the plate At the delta of the Ebre, within the Terres de l’Ebre, we find rice, ubiquitous in our recipe book. The fishermen in the area provide us with fish, but mainly mussels, oysters, prawns and galleys, which stand out alongside ducks, clementines and artichokes. The Costa Daurada: the calçot and dried fruit festival Very close, on the Costa Daurada, Reus hazelnuts, Prades potatoes, Rasquera goat and Perelló honey take centre stage in the pantry, enriching our recipe. Come to Valls, land of calçots, to enjoy one of the most unique traditions in Catalonia: the Great Calçotada Festival. In these two neighbouring areas and thanks to these products, it is where gastronomy offers you xapadillos, allipebres, all kinds of rice, with cabbage and beans, cloches, lamb stews and all the coques you can imagine. Les Terres de Lleida: the pantry of sweet fruit In the Terres de Lleida they produce the sweetest fruit in Europe, including pears, apples, nectarines, figs, peaches and cherries. They are also the territory of snails and almonds, garapinyada fruit, Montsec honey and Agramunt nougat. Add to the pantry list the sweet potatoes from La Noguera, the rabbits and the partridges, the sausages in tupina and the coques de recapte. The austere and consistent cuisine of the area includes pot casseroles, peasant stews, snails a la brutesca, hare civets and fava beans. The Pyrenees of Catalonia: mountain cuisine As we approach the Pyrenees of Catalonia, the robust flavours of the mountain cuisine are manifested in the girella, xolís, bull, liver breads, ovella xisqueta and ribollesa, as well as cheeses, tupinas, sausages and vegetables. There is even caviare in the Val d'Aran. These ingredients give life to dishes such as mostillo, game roasts, lamb's feet and leg of lamb, stuffed apples, thyme soups, trinxat and grilled dishes. The Costa Brava: the tasty richness of the sea If we approach the lands of Girona and the Costa Brava this insatiable pantry expands. It is a land of sea and mountains that combines rice fields and vegetable gardens with abundant fishing and a rich wine tradition. Among vegetables we find Banyoles garlic, Figueres onion, chilli and, among fruits, Girona apple. Close to the sea, l’Escala anchovies, Palamós prawns, garoines and abundant fishing. Between cold meats, piumocs, sausages and sweet sausages, Pals rice and Santa Pau beans also stand out. The sea and mountain cuisine also includes meatballs with cuttlefish, chicken with lobster, beef with mushrooms, duck with pears, fish sausages and the spread sausage. Barcelona Landscapes: pork, gastronomic protagonist In the interior of Catalonia, in Paisatges Barcelona (Barcelona Landscapes), the pig is the star farm animal. It is used to make Vic's llonganissa, fuets, somaies, bulls, pilotillas and lardons. You will also find Oristà chickpeas, Collsacabra beans, truffles, mushrooms, pâtés, Montserrat curds, cheeses, black peas, Vigatana onions, cracked corn, coca bread and Viladrau chestnuts. Costa Barcelona: the vegetable garden of the deltas and succulent poultry Close to Barcelona, on the Costa Barcelona, the agricultural tradition offers you a fertile vegetable garden along the Maresme, the Vallès, and the Tordera and Llobregat deltas. They are areas where artichokes, asparagus, cherries and many varieties of tomatoes are produced. Fishing brings us prawns from Arenys and snails from Vilanova and la Geltrú. Not forgetting its poultry: the Capón del Prat, the Penedès rooster and the mute duck. All this repertoire leaves us with simple recipes, such as stewed peas and broad beans, monkfish soups, escudella with beans, stuffed tomatoes, fricandós, rabbit a la Manresana and roast chicken with artichokes. Catalan oils If we talk about strict product, a chapter aside should be reserved for our olive oils. The oils from the protected designations of origin of Terra Alta, Siurana, Garrigues, Empordà and Baix Ebre-Montsià bring uniqueness and authenticity to Catalan cuisine. Olive varieties such as arbequina, farga, morruda, argudell give rise to oils with varying nuances and notes. Wines, liqueurs, brandies, ratafies and craft beers also contribute to an enogastronomic heritage that has been revitalized in recent years. The growing interest in local cuisine, responsible consumption and recognition in the world of farming and fishing, highlight the uniqueness and quality of Catalan products. Visiting producers, participating in cooking workshops, collecting products and discovering the secrets of local recipes allow you to better understand the Catalan gastronomic culture and appreciate its richness. Come and discover the insatiable pantry that is Catalonia.