Catalan cuisine is considered as right up there with the best in the world, and Barcelona is the center of the Catalan cooking. The city is famous for the diversity of cultures, but also offer the same variety of culinary skills, exemplified by Abac restaurant, awarded 2 Michelin stars in 2009 under Chef Xavier Pellicer, or Roca Brothers Moo one-starred with Chef Felipe Llufria located in the Hotel Omm.
There are many more restaurants cited, but also a large number of cafes offering tapas and the incredible variety of delicious Catalan that you should not miss by focusing too much on the magnificent restaurant.
Barcelona visitors who have enjoyed the delights of our national dish just love Catalan cuisine, and a large number of back to Barcelona just for the food. There was something about the way Catalans approach to cooking and eating almost respectful, and woe to anyone who tries to rush a Catalan to finish the meal.
The Catalan natural Mediterranean diet, olive oil is used for frying, and many used milk and vegetables, such as eggplant (aubergine), tomato, garlic and red pepper. It also uses bread and pasta, a variety of fish such as cod, anchovies and sardines, nuts and beans, as well as a variety of meat, especially pork, poultry and beef.
These materials are used to produce culinary delights ranging from the creation of new chemical for a very simple dish but delicious full flavor. Examples of the latter are very simple to make is pa amb tomaquet, rustic bread toasted and rubbed over with garlic and ripe tomato slippery. The olive oil is then added to the salt as a seasoning. The idea is to form a tomato sauce without actually making the sauce and the result is absolutely delicious. Like many Catalan dishes are very simple to make but tastes heavenly.
Of far more complexity is escudella I carn dollar, traditional Catalan dishes are generally served in Sant Esteve (St Stephen or Boxing Day). It contains a large amount of material, often incorporating meat leftover from Christmas, and including pigs feet and ears, beef, beef marrow and ham bone, chicken, beef, sausage and more, all cooked in a broth made from nuts, potatoes, cabbage, turmeric, parsley, thyme and a special type of large pasta shell known as galettes.
It is presented in two or three parts, the first is the broth, the meat, and the optional third into a vegetable. It was a great meal and also cooked for cold winter nights. Not all the dishes of Catalan are as big as this of course, and Fricando is a wonderful form of veal cooked in a sauce of wild mushrooms.
It feels absolutely divine, and was made by a very slow-cooked veal shoulder or ‘data’, and must Catalan mixer on fungus, or mildew St. George. Cows literally melt in your mouth, but it must be cooked slowly, like so many other Catalan dishes. People in Catalonia do not rush to cook them; good cooking and eating is a serious activity.
Calçots are small onions that are less bulbous than onions, and cooked by roasting on the grill on. The outer layer turns black, and then they are wrapped in the newspaper to continue cooking. They turned very soft, and when the outer layer removed their black skin deliciously juicy, especially when dipped in salvitxada. It is a sauce made of almonds, tomatoes, peppers, garlic, olive oil, and vinegar. They are very juicy that many restaurants serve them with a bib. They can also be eaten with bread and meat grilled on charcoal after calçots.
Catalan cuisine is more than just the main meal and snacks, however, and has its fair share of candy bid. Apart from the traditional famous Crema Catalana caramel custard, warm panellets soft candy traditionally served in Catalonia on November 1, All Saints Day. They are very good to eat in the evening cool autumn, and can pure.