One of Catalonia’s oldest and most traditional cheeses is mató, an unfermented, soft, fresh cheese similar to ricotta or curd.

Traditional Catalan Easter mones—ring-shaped, made of bread dough, and decorated with hard boiled eggs—were.

This dish hints at Catalan cuisine’s Arabic past, and at medieval cuisine more generally.

Although it is widely believed that this salad originated in Spain, it’d be unfair to obscure its true origins.

The anchovies from L’Escala, a municipality in the Alt Empordà region, stand out.