The flavors of Girona are waiting for you
Although at present everything is quite mixed, two styles are differentiated: that of the seafood cuisine of the Costa Brava (suquets, stews and grilled fish) and the Empordà , considered the cradle of cuisine, which is related to the cuisine of Navarra and Aragón. Land of sausages and mushrooms – the gourmet Nestor Lujan he said that “** the botifarra composes with the rovellons (milk caps) ** one of the most typical and perfect dishes of Catalan cuisine” –, vegetables and game, seafood and poultry , has left its mark on contemporary gastronomy for those hybrid dishes born from popular wisdom and that have come to be called 'sea and mountain', and which today can be found in hundreds of restaurant menus around the world, resolved with greater or lesser fortune.
In many cases completely distorted, but that's how globalization is. In his essay on Catalan cuisine, Lobster and chicken , Josep Pla extolled these country recipes that bring together products from the Mediterranean and farmhouses in the same pot, so that by dint of cooking over a slow heat the flavors are integrated, giving rise to something unique and different with an extraordinary flavor.
Riera Ordeix: another movie
THE SAUSAGE ROUTE
Although the whole of Catalonia worships the pork butchery, it is in the north, from the Garrotxa al Ripollès , where the most greedy pork itinerary is traced . We refer to pieces made with white pork meat, which just add salt and pepper , hence its mild flavor in which the quality of the meat with which they have been prepared is easily perceived. Sausages of all shapes and sizes are made: fuets, bulls (morcones), bisbes, secallonas, sausages and of course! sausages . Black with blood, white, with egg, sweet, raw, boiled, from a pot...
In Castellfollit de la Roca there is a curious Sausage Museum _ (Ctra. de Girona, 10; tel. 972 29 44 63) _ in which traditional production methods are explained. In olot The Sausage Fair is held in February, attended by the best producers of the region and the entire community. Outside the province of Girona, Vic , in the Barcelona region of Osona, It is famous for its sausages (salchichones), with producers of as much tradition as House Sendra either laugh Ordeix, whose facilities in the city center they are open to the public to stroll through the dryers full of sausages.
The classic: Casa Sendra
GASTRONOMIC FESTIVALS
In Girona As in the rest of Catalonia, the calendar is dotted with festivals and celebrations around local products and traditions. If fish and shellfish are worshiped on the coast, in the mountains the stars are cheese and honey . Producer fairs, gastronomic days, culinary demonstrations, etc., are an attractive attraction for gastronomic tourism, a segment on the rise. Here are some of the more interesting quotes: From February 15 to March 23 , Festivities of the Matanza ( Campodrone ) . On February 22, Honey Fair (Crespia) . On March 4, the popular Verges Soups (Verges) . Throughout the month of April, the Empordà Wine Festival .
Do not miss the Empordá Wine Festival
April 5 is the boar party (Olot) and on the 6th the Asparagus Fair (Port de la Selva), the Embutido (Bescanà) and the Rabbit Kitchen (Vilafent) . April 18 is the Donut Fair (Sant Feliu de Guixols). The Cheese Fair (Ribes de Freser) is celebrated on April 20. From April 30 to May 15, one of the most important events of seafood cuisine takes place: the Gastronomic Days of the Suquet de Pescadores (Blanes). Throughout the month of May the Rice Days (Lloret de Mar) are held and in June, all the restaurants in Prawn offer a menu made up of dishes from traditional Catalan cuisine, a good excuse to make a getaway.
_* Published in the Condé Nas Traveler Gastronomic Guide 2015, it is now on sale in digital format at Zinio and Apple. _ You can also download the application for Android and on the App Store completely free of charge and start diving into the Spanish gastro map.
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Girona: a show to discover