April 11, 2012
How Can Anyone Not Love Costa Brava Dining?
Among the variety of cooking styles, classic Catalan food made in Spain’s fine Costa Brava restaurants is among the most delicious and interesting. Most people are familiar with Italian Mediterranean cuisine but Catalan offers it a Western Mediterranean twist. This is due, naturally, to its emphasis on locally grown foodstuffs as well as its closeness to and influence from the cuisine of nearby southern France.
Catalonia, as a key producer of swine products across its inland region, supplies the basis for quite a lot of Costa Brava’s pork-intensive food. From the coast come the large selection of fish that they love to fix. Sauces made from the regional produce and herbs lend a variety of sweet and savory flavors to a Costa Brava dining experience.
Regional items in abundance feature eggplant, tomato, garlic, capsicum, olive oils, artichoke, chickpeas, beans, mushrooms, the ubiquitous pork preparations, poultry, chesses, lamb, and lots of fish including cod, sardine, anchovy, and tuna, and hazelnuts, almonds, and pine nuts. Sauces are plentiful. Two particular favorites include Allioli, a sauce, that is really thick, made out of garlic and olive oil, and Salvitxada, which is made from almonds and hazelnuts, bread, garlic, vinegar, olive oil, tomatoes, and dried red peppers. Samfaina is strictly Catalan. It is a lightly cooked mixture of aubergine, tomato, and pepper. Pork sausage, in such types as salchichon, butifarra and fuet, is also a favorite Catalan flavoring.
Fine Costa Brava dining includes cod, a favored fish. It may be prepared by flavoring it with raisins and pine nuts, or even for a salted cod salad known as Esqueixada, made with onion and tomato. Stews and casserole dishes benefit from the interesting sauces and flavorings prepared here. Take pleasure in the meat and vegetable stew referred to as Ollada, the Suquet de peix seafood casserole, tuna escabeche known as tonyina en escabetx, or even the Escudella stew, a pleasing mix of pasta, minced meats and vegetables.
Catalan is divided into eleven wine regions. The sparkling wine, Cava, is similar to champagne and it is made primarily in the Anoia and Penedes regions. Moscatell, coming from the Emporda region, is a sweet Catalan wine. It’s heavier in comparison with French Muscat and it is thought of as a dessert wine.
There’s no better finish to your Costa Brava dining experience than the exclusive Costa Brava desserts which are a delight to the palate. There is the renowned yellow cream dish similar to flan, known as Crema Catalana. You’ll find nothing else like Xuixos, fried pastries filled with crema catalana. This seductive dessert was created in the Catalan city of Girona. Enjoy your coffee with Catanies, Catalan marcona almonds which are drenched in white chocolate and dusted with powdered black chocolate. Catalans have taken from various other cuisines and then made them their very own. One of these borrowings from before the Middle Ages is a dessert of the local Jewish population. These small pastries, panellets, are made out of almonds, pine nuts and sugar. They’re created in numerous shapes and flavors. The popular time for you to eat them is the First of November, while in la Castanyada, the All Saints Day festival. Enjoy!