This dish, by changing the variety of mushroom, is found in different cuisines, from Chinese to Italian through the Japanese or Spanish. Meatballs are a dish that can be found almost anywhere in the world map. ...

Our chicken is grain-fed, regulated by the Government and and hormone- free. Being free-range chickens (not raised in conventional cages which reach their weight in 30 days and are unable to move), our chickens are raised for about 120 days ...

Our veal (the breed "Bruna dels Pirineus") comes from organic farms in the Pyrenees and has been raised over 2 years, and certified by the Catalan Council of Ecological Agricultural Production....

This recipe comes from the cuisine of the Vallès festival. It is one of the many recipes with fruit of Catalan cuisine....

This sweet potato of Columbian origin, coming from South America, is the tuber protagonist of All Saint's Day, it is also very typical to eat it with chestnuts and "panellets" during the festivities....

"Platillos" are cooked dishes made out of meat taken from the neck and ribs. These dishes are from the region of La Selva. Our lamb is a "xisqueta" breed....

Alexander Dumas, author of "The Three Musketeers" speaks in his diccionary of French cuisine about this like a Catalan national dish. Our chicken is organic and from PDO....

Las olivas aparecen en muchas recetas tradicionales catalanas, también con conejo, cerdo o pato, consituyendo un toque mediterráneo en nuestra cocina popular....

In this recipe we use for development of black leg chicken with organically reared Penedès. From the book "The Cuynera Catalana" in 1902...

El pato es un animal muy valorado en la gastronomía catalana. Son típicas las recetas de pato en el Empordà, en el Delta del Ebro, en el Penedès y en la Cerdaña, donde se llama “tiró”. Son diversas las frutas que combinan con el pato: peras, manzanas, ciruelas, cerezas o melocotones. Otra receta de la cocina catalana con frutas....

Se han encontrado restos de conejo cocinado en la prehistoria en Cataluña. Su carne es muy recomendable por su bajo contenido en grasa.....

Plato de la cocina de fiesta de las comarcas productoras de avellanas. Basada en la receta del lomo con leche, al final se le añade una picada de avellanas. La avellana de Reus, de las comarcas tarraconenses, goza de DOP denominación de origen protegida....

Pig’s feet have a special gelatinous texture. In the ancient food houses were called they gentleman’s or minister’s feet. There are many recipes, although they are all started with a sofrito and finished with a picada. They are eaten with dried fruits, mushrooms, vegetables and there are different recipes originating from the coastal regions and the mountainous regions....

A dish recovered from the cuisine of Empordà. Roast chicken with pepers, tomatoes, garlic and parsley. In many recipes the liver and gizzards is included. In this recipe the chicken is free range, with the seal of Penedès. ...

This recipe is found in empurdanesa cuisine, that combines sweet and savory. In the marshes of the Empordà the duck is also commonly used and appreciated, and the area is a suitable place for ducks as it is by a place of transit for migratory birds. The figs must be moisturized before being cooked. ...

Stew of pork chops with a "sofrito" base made of chestnut sauce. The chestnut is another fruit that is characteristic of this season and a star in the Tots Sants feast....

"Platillos" are stewed dishes prepared with meat. Farm and kitchen garden stamp their hallmark in this traditional Catalan stew, which we find mainly in Girona, and specifically in the region of La Selva. Each restaurant cooks it in a different way and it can be tasted with different sorts of meat depending on the season....