Catalan landscapes
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| Pyrenees The Pyrenees is a range of mountains in southwest Europe that forms a natural border between Catalonia and France. Reaching a height of 3,404 metres altitude at the peak of Aneto, the range separates the Iberian Peninsula from the rest of continental Europe, and extends for about 491 km. |
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| Cadaqués- Costa Brava |
From Portbou to Alcanar, Catalonia's seaside shores stretch moe than 500 kilometres. With such a long coastline there's enough space for lots of magnificient beaches and caves; some isolated and surrounded by vegetation, others with a beautiful village behind; some small and rocky and others much bigger with fine sand.
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| Ebro Delta The Delta contains several natural habitat types such as lagoons of varying salinity and depth, dunes, shallow beaches and bays, as well as the river and its woodlands. |
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| Central Depression |
The Catalan Central Depression: Structural unit which forms the eastern sector of the Valley of the Ebro.
Typical Catalan Dishes
Vegetarian Dishes
Pa amb tomàquet: Bread rubbed with fresh tomatoes and drizzled with oil and salt.
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| Calçots |
Calçots: These baby leeks are specific to Spring - traditional parties known as 'Calçotadas' take place during this period. The vegetables are normally barbecued and served with Romesco Sauce (see below).
Escalivada: A warm side dish of grilled vegetables (normally aubergines, red peppers, onions and tomatoes) skinned and de-seeded and served with oil.
Meat Dishes
Butifarra: An uncured spiced sausage with similarities to Cumberland sausage. Used both in cooking and as a tapa with 'pa amb tomaquet'.
Escudellla: Catalan stew made with a piece of meat, beans, potatoes, cabbage and sometimes pasta. It is made into three courses of food: a broth, followed by the meat course, followed by the vegetable course
Fish Dishes
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Esqueixada: A salad made with peppers, tomatoes, onions, red wine vinegar and shredded 'bacalao'. Bacalao is salt cod and is typical of the region - cod preserved in salt and soaked before serving.
Fideuas: Like a seafood paella, but served with short noodles, rather than rice.
Suquet de Peix: A Seafood Stew with potatoes, garlic and tomato. A wide variety of fish can be used in the stew, depending on what has been caught that day.
Sauces
Romesco: A sauce made from almonds, roasted garlic, olive oil and dried red peppers.
Alioli: A sauce made from garlic and olive oil. The ingredients are whipped up for a long time to make a white paste.
Desserts
Crema Catalana: Similar to the French Crème Brulée. It is made with sugar, egg yolks and cinnamon and burnt on the top.
Mel I Mato: A soft, unsalted goats cheese served with honey and sometimes walnuts.
Panellets: Small round sweets made with almonds, sugar, eggs and pine nuts. They can be rolled in any number of coatings, but the traditional ones are rolled in pine nuts.
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