GASTRONOMY AND OENOLOGY

The gastronomy of Catalonia based on the Mediterranean diet, is rich in products of the sea, of the mountain and of the garden. Local dishes are the stews of fish as the suquets or the operetta, the escudella, the calçotada, and the salvitxada. It is typical of Catalonia the Pa both tomàquet, who accompanies to many meat dishes or sausages. The garlic-and-olive-oil sauce and the romesco are the most typical sauces. It is prominent the wealth of sausages that are elaborated in Osona's region, specially Vic's fuet. As for the confectionary, they are famous the Catalan cream, and the panellets. Catalonia also is distinguished by its great tradition vinícola. The zones of the Penedés, Alella, Priorate and the Segre are big producers of wines. Most known and exported it is the Cava of the Penedés.

Cabe anotar que Cataluña ofrece una gran variedad de restaurantes con cocina de todas las regiones españolas, así como de cocina internacional. Pese a que Barcelona es la ciudad con mayor cantidad y variedad de restaurantes, los más prestigiosos, y distinguidos con más "estrellas Michelín", son "El Bulli" de Ferran Adrià, que se encuentra en Rosas (Gerona); el "Sant Pau" de Carme Ruscalleda que se encuentra en Sant Pol de Mar; y el restaurante "Can Fabes" de Santi Santamaría, situado en Sant Celoni.