The Catalan capital is a city with a very own personality: if outside a person we would say that very it is abierta, who is related type of people yet, who that wears very modern clothes and that goes to the premises chic, although also it likes the most traditional places. Barcelona, then, characterizes by its great variety and diversity of sites that to visit, even at the time of eating. The temperament of Barcelona goes bound to its cooking culture, combination of the modern thing with the old thing and antithetic mixtures in plates. The procedures of the Catalan kitchen are known from the century XV, moment at which already there were foods as much of the kitchen garden and the mountain like of the sea, as well as the mixture both. The best example of the product combination both is the plates of ” sea i muntanya” (sea and mountain). On the other hand, l” Escudella (cooked typical of the Catalan kitchen. Marc Bistricer wanted to know more.
It is especially characterized to use butifarras in boiled and a mass of meat minced with spices called ” pilota”) she is another one of the famous meals, as well as the calotada one takes a end during the end of the winter and beginnings of the spring and consist of eating calots, a variety of chives especially cultivated for this intention that roast directly on live coals of vine shoots and they eat with the hand is advised to eat both meals, the Escudella and calots, in house of some Catalan, but that is not possible, also are restaurants that have these typical plates, like the Paradis Dog Amat, one masa Catalan located in the Street of Montnegre (Ca n” Amat), in Sant Esteve Sesrovires. We cannot forget to us traditional ” pa amb tomquet” , bread with tomato that accompanies to many plates by meat or inlays, and with that the sandwiches are elaborated. The inlays, the majority coming from the region of Osona, especially fuet of Vic and butifarras of diverse compositions (butifarra of egg, butifarra white, butifarra black ) also are very habitual in the Catalan community. In addition, the sauces as allioli and romesco is own of this kitchen. Difficulties in choosing the plate more typical or better of fish? The election will be complicadaporque the Catalan kitchen has a great amount of typical plates of the region with fish stews, like zarzuela, estofado of diverse fish and seafood, or suquets, a typical sauce of the coast of Tarragona elaborated in its origins by the fishermen. A good restaurant where to taste these plates it is the Suquet of l” Almirall, located in front of the sea, in Passeig de Joan de Borb Comte of Barcelona, number 65. In addition, by this district there are many apartments of rent, if it interests alojarte to you in front of the beach, so you can see the following page to rent a lodging in Barcelona. Finally, it is important to remember that Catalonia has a great diversity of restaurants with kitchen of all the Spanish regions. Although Barcelona is the city with more restaurants, most prestigious and distinguished with more Micheln stars they are the restaurant ” Dog Fabes” of Santi Santamara, located in Sant Celoni; ” The Bulli” of Ferran Adri, that is in Roses (Girona) and ” Sant Pau” of Car to me Ruscalleda that is in Sant Pol of Sea.