The custom of pairing tomato bread with “embotits”, and cheeses as a lazy day dinner is very common and popular in Catalonia.

In Catalonia, cannelloni are synonymous with celebration, dinner parties, and family reunions.

First prepared in Occitan kitchens, this simple dish is a creamy, uniform spread that combines warm oil and milk, chopped salt cod, and garlic.

In Catalonia, carquinyolis are a small dessert made out of flour, sugar, and almonds, with a distinctive crunchy texture.

Panellets rolled in pine nuts may be the most traditional variety, but there are also many others.

Catalonia is a land of many olive oils—and excellent ones, at that. We could map out the oils made from both virgin and ripe olives

The Garrofal or Llavaneres pea, known as “the green pearl of Maresme,” is said to have first been grown by fishermen.

Escabetx is a preservation method that, alongside salt curing, is essential to preserving food without refrigeration.

In Catalonia, nougat, or torró, is synonymous with Christmas—a Christmas without torrons is well-nigh inconceivable.