Cooking in Barcelona : dishes, drinks, desserts

This  "cuina" ( Catalan name for cooking) has Phoenicians roots, Greek and Roman. This ia a tasty cooking, which does not fear to mix sweetened and salty, honey, cinnamon, almonds, pinions, and dry fruits. Pork-butchery (embotits) is rough and vigorous, like its botifarra a black roll prepared with pig meat mixed with blood, its serran ham or its fuet. The botifarra that you can find in L'Empordà is sweetened and scented with lemon peel and cinnamon, a receipt that comes from the Middle Age. The more inland we go, we will find more often llonganises (sausages) on the table. 

 About Catalonian cooking see also: