| Barcelona - a city renowned for its
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| | usually made with tomatoes, almond, olive
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| cultural diversity and multiple
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| | oil and garlic and the classic oil and
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| influences and in no area is this more
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| | garlic based "Allioli" is also a well
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| noticeable than its cuisine. Heavily
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| | trusted formula in the city's restaurants
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| influenced by the surrounding Catalan
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| | and kitchens.
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| region and its diverse geographical
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| | Simplicity is also embraced in Catalan
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| landscape the area is a melting pot of
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| | cuisine and in no dish more so than the
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| fresh vegetables and choice fish, poultry
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| | beautiful "Pa amb tomaquet", a dish of
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| and game.
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| | fresh bread rubbed with tomato, garlic
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| Catalan's also have a growing reputation
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| | and olive oil often brought out before a
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| throughout Spain and the world and the
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| | meal in restaurants and much lauded as a
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| region is fast becoming renowned for
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| | tasty substitute to bread and butter.
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| producing the best chefs and finest
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| | The core of Catalan cuisine still comes
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| gastronomy in the country (a title that
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| | from the trio of ingredients introduced
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| has been traditionally held by the
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| | into the region by the Romans. The
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| Basques and one that they're not going to
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| | trinity of bread, wine and oil has been
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| relinquish without a fight). Men such as
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| | used ever since in daily life. In
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| Ferran Aria have helped to put Barcelona
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| | Medieval times Arab influences were also
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| on the culinary map. He is widely
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| | to leave their mark on Catalonia and
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| regarded as the world's most innovative
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| | classic Moorish combinations of sweet and
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| chef and his restaurant, El Bulli, two
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| | sour can still be seen today in favourite
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| hours north of Barcelona, is regarded as
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| | dishes such as rabbit with pears and duck
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| one of the worlds best- the 27 course
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| | with fruit.
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| "degustation" menu has achieved cult
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| | Another regional speciality is "Bacalao"
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| status amongst foodies throughout the
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| | (what we'd call salt-cod in English) -
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| world.
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| | it's easily recognised in markets and
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| Barcelona has a wide selection of
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| | stalls by its pungent smell and harks
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| restaurants and eateries to suit all
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| | back to the pre-refrigeration days when
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| wallets and tastes and this article will
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| | preserving and curing meats and fish were
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| give you a rundown on some of the regions
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| | essential to survival. Today it is used
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| traditional fayre, such as "Mar Y
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| | in stews and salads and can be prepared
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| Mantagna", a take on "Surf and Turf"
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| | in a number of ways and is an extremely
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| which combines seafood with some poultry
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| | versatile ingredient. Particularly
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| or game in the same meal. The proximity
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| | excellent is "Esqueixada", a superb salad
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| of the Mediterranean coastline obviously
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| | dish with shredded "Bacalao" which can be
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| provides the region with a large amount
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| | found in bars around the city.
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| of seafood and the classic fried fish
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| | With such a plethora of flavours on offer
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| dishes enjoyed in Andalusia are available
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| | and the chance to eat in some of Spain's
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| throughout the province. With over 500km
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| | finest restaurants, visitors to the
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| of coastline in the region you can expect
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| | region are rarely disappointed in the
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| to be able to get fresh fish and
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| | cuisine which even prompted American
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| shellfish of excellent quality throughout
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| | restaurant critic and writer, Coleman
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| Catalonia and you can be sure that
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| | Andrews, to describe it as "Europe's last
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| influences from all over the
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| | great culinary secret". Well, the secret
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| Mediterranean can be found in the region.
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| | may well be out now but that shouldn't
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| Much of Catalan cuisine lies in the
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| | hinder your enjoyment of some excellent
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| preparation of sauces for meat and fish
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| | food.
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| dishes; a firm favourite is "Romesco";
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