A Quick Taste Tour of…Catalonia

Catalonia is an iconic region of Spain. Long subject to political turmoil as many locals believe in Catalonian independence, the region now has political and cultural autonomy, focused on it’s capital – beautiful Barcelona. With a strong regional identity, the area even speaks a different dialect to the rest of Spain, making their traditions and cuisine distinct from those of the rest of the country.

Cataluña, Spain

Where is Catalonia?

Let’s start with some geography. Located in the far North East of Spain, Catalonia shares borders with France and Andorra to the North and is open to the Mediterranean Sea to the East. It’s a diverse spot. The high Pyrenees mountains can be Alpine in climate, meanwhile in the lowlands towards the sea, the feel is classically Mediterranean. This varied geographical location means that Catalonia is teeming with natural goodness, ready to be turned into the region’s famed cuisine.

Catalan cuisine

Pan Ab Tomaquet
This staple snack translates literally as bread with tomato. It might sound simple but it’s so much more than that. In the very finest versions, delicious fresh bread is smeared with salt and beautiful olive oil before it is doused in sun ripened tomatoes. Typically served as part of a tapas selection, you’ll find pan ab tomaquet served up alongside botifarres (a type of Catalan sausage), cheeses and marinated anchovies. You can try a portion yourself from the Ataula menu!

Botifarra
The perfect Catalonian treat for carnivores. Botifarra is one of the key ingredients in Catalan

cuisine; pork sausages, both cured and raw, blended with spices and served in a huge array of styles.

From black botifarra which incorporate blood into the sausage mix to give a rich flavor and dark color, to raw botifarra which are simply grilled or barbequed instead of cured – there is no end to the ways in which Catalonians include these iconic sausages in their food tradition. We particularly love Botifarra Catalana, which use the region’s exquisite, earthy mushrooms and have a texture similar to that of boiled ham,

Calçotada!
If you caught our recent blog all about the Catalonian calçotada tradition, you’ll know just how much the Catalan people love these long, leek-like spring onions. Typically served barbequed with a Romesco sauce for dipping, calçots are a Catalonian obsession. Make sure you visit in February - March to make the most of these beautiful vegetables.

Allioli
You may have seen aioli or indeed aiholi before, but allioli is the original Catalan version of this much-loved sauce. This is where Catalonia’s close ties to France (particularly Provence) become clear, as both regions have their own take on this condiment.

Translating literally as garlic and oil, this classic sauce is made by pounding garlic, the region’s finest olive oil and salt in a pestle and mortar until a thick, smooth, cold paste is formed. The allioli is then served with dishes like arros a banda, grilled lamb or grilled vegetables.

Crema Catalana
Lemon, orange zest, cinnamon, custard, caramelization, what more could you want from a pudding? This is a Catalonian take on crème brulee, with a caramelized sugared top, slightly burnt under a iron broiler.

Inspired by Catalan cuisine? Drop into Ataula, the best Spanish restaurant in Portland, to enjoy real Spanish flavor from across the Iberian peninsular. Reserve your table at Portland’s best Spanish restaurant today on 503-894-8904 or right here online.