Gastronomy

Ingredients Various types of meats (beef, lamb, chicken, hen, pork, pigeon if any and a good ham bone), chickpeas, potatoes, carrot, parsnip, turnip, napicol, cabbage, leek, thistles ('penques del nuguet' the best), celery, sweet potato and ... if you have winter...

Ingredients Preparation The ‘pa perdut’, as Georges says, a French translation of our ‘torrija’ is made with slices of bread from the day before soaked in milk. Drained, they are coated in beaten egg and fried in plenty of oil until golden brown. After they are...

Ingredients Preparation Paella is, without a doubt, the most universal of Spanish dishes. Made with chicken and rabbit meat, vegetables and rice, it admits many variations depending on the ingredients used that change its name: 'mixed paella' (meat and fish),...

Ingredients Preparation  The ‘confitat’ is previously prepared by boiling the sweet potatoes and passing them through the mash and adding the sugar to cook over the fire as a jam. Cinnamon sticks and lemon zest is added. Let it cool down for later use. The...

Ingredients Preparation Boil the water with the sugar (the amount to taste) and the lemon peels, cinnamon sticks and the lemon juice to taste. It can be colored by adding caramelized sugar. Take to the freezer, stirring from time to time so that it is...

Ingredients (Recipe for six people): 250 gr. chopped wheat. 500 gr. chickpeas (can be substituted for beans). ½ kgr. of stalks cut into small pieces. 3 turnips, four carrots, cabbage, and a little parsnip. Pork (foot, tail, ribs ... according to preferences,...