Una adaptación a los tiempos del plato original que se elaboraba con pichón, ave que, como la paloma, está siendo recuperada para la cocina en Francia y algo en la zona centro de España. Se saltea el pato, se añade la cebolla cortada, un poco de vino blanco, después agua, hojas de hierebabuena y finalmente se agregan guisantes....

Recipe from the mountains to spoon plate. The chickpeas for ease of maintenance and storage, these were a good remedy to help pass the winter months....

Mixed lettuce with figs, toasted hazelnuts and creamy goat's cheese from la Garrotxa....

La codorniz es un ave de la familia de los faisánidos, de aspecto redondeado, que se alimenta de grano e insectos. Se consume su carne y los huevos....

Mezcla de lechugas con boquerones en vinagre y vinagreta de olivas verdes. La maceración en vinagre es un método tradicional de conservación. Los pescados azules, sardinas, boquerones, jureles, caballas… capturados en nuestros litorales gozan de marca Q (certificación de calidad)....

Summer salad with raw and cooked vegetables. With a base of potatoes, green bean, tender garlic and carrot. The cold potato salads are great Turing hot periods. The potato provides carbohydrates and the green beans is very rich in nutrients and contains very few calories....

There are many pasta recipes in Catalunya. The different recipes are influenced by the places where they originate from and therefore the ingredients are varied. The "butifarra" sausage and olives are a typical product consumed in farmer's houses....

The beans and the peas announce the spring. Both are typical from Maresme. This is a Catalonian dish, one could say with the seal of authenticity. ...

We could say that it is another type of "empedrat". The octopus that resides near the coast line is the common octopus. It is possible to distinguish it by the two sucker rows in its legs and by its small body. The combination of these products results in a very healthy and powerful dish....

A typical dish from lent. Codfish was consumed on this particular days because the Catholic Church prohibited the consummation of meat to the followers....

Is a traditional dish all over Catalonia. Once the beans are cooked, they are fried with “cansalada” and pot sausages. The beans are from Garrotxa and Santa Pau. The pot sausages can be found in Gerona, the Garrotxa, Empordà and the Selva. ...

A dish recipe recovered from the "Conca de Barberá" cuisine. The courgette is cooked with garlic and parsley, and then the cod fish is added in small pieces together with some cream. It is served with grated cheese....

The chickpeas are originated in western Asia. The romans already consumed them cooked in bacon and even toasted to nibble on. It is a pulse that requires soaking before being cooked, and after it can be prepared in many ways....

It is a reknown dish from Berga's gastronomy. It used to be a typical dish in pig slaughtering. Before it was done with flour and later with potato. They got their name due to the dark colour that potatoes got when mixed with bacon. ...

The fileted cod is accompanied by boiled potatos, tomato, black olives, red pepper and onion, all cut and seasoned with oil and salt. It is eaten in all the region of the Bages, the town of Mura claims its authorship....

Dish of medieval origin.Spinach with bacon, raisins, pine nuts, "mató" (fresh chesse) and almond powder. This vegetable is native of Persia, introduced in the peninsula by the Arabs where its cultivation spread into France and from there to the remainder of Europe. The spinach is a laxative, rich in chlorophyll, minerals and folic acid. ...

Traditional catalonian dish served from the Empordà to the Baix Ebre. In this recipe the cod is served raw with beans, onions, tomatoes and olives on the side. We find "empedrats" elaborated with other vegetables....