Top 5: Culinary Traditions of Barcelona

When it comes to culinary tourism, Spain is high on most travelers’ lists. The well-known cuisine focuses on flavor, hearty yet lean meats and fresh seafood, but varies slightly from region to region throughout the Iberian Peninsula. When visiting the northeastern region of Catalonia, the capital of which is Barcelona, there are a few culinary traditions that pop up on many a menu.

Calçots

These long green onions are so popular, the events where they are consumed have their own name: calçotadas. The vegetable is grilled to bring out a smoky, earthy flavor and is dipped into a tangy orange romesco sauce. Diners often wear bibs to protect their clothing from the brightly colored sauce.

Pa amb tomàquet

Bread rubbed with tomato and garlic and sprinkled with olive oil and salt seems like a simple snack, but there is an art to making this tomato bread like the Catalans do. At some restaurants, only the ingredients (bread, garlic, tomato, olive oil and salt) are served and diners must create the dish for themselves.

Fuet

Barcelona newbies may stare curiously at this cured pork snack wrapped in a white coating and hanging in most butcher shops, but the portable sausage is perfect for a picnic or a pre-dinner appetizer.

Crema Catalane

When dessert time rolls around, Catalans share plates of crema catalana, a sister sweet of France’s crème brûlée. The difference, however, lies in the torching of the top layer, performed by an iron rather than a flame.

Vermut

lthough not an actual food, having a vermut in the afternoon in Spain is as traditional as it gets. The fortified wine beverage is often served between lunch and dinner and is accompanied by small tapas such as pimentos, nuts or sardines.