Sangria: A popular Spanish and Catalan drink made with red or white wine, mixed with chopped fruits, such as oranges and apples, and often sweetened with sugar or honey. It is typically served chilled and enjoyed on hot summer days. 

Cava: Catalonia's sparkling wine, similar to Champagne. Cava is made using the traditional méthode champenoise and is a delicious option for toasting celebrations or enjoying as an aperitif. Savor the cava  and chocolate of Catalonia on a tour of a winery and chocolate factory. Book now Exclusive Champagne & Chocolate Experience.

Vermouth: Vermouth is a fortified wine that is aromatized with a variety of botanicals, including herbs, spices, roots, and sometimes fruits. It is a versatile and flavorful beverage that can be enjoyed on its own, mixed with other spirits, or used as a key ingredient in cocktails. Vermouth has a long history, with its origins traced back to the 18th century in Europe.

There are two main types of vermouth: sweet (red or rosso) and dry (white or bianco). Sweet vermouth is characterized by its reddish-brown color and a slightly sweet and herbal taste, while dry vermouth is paler and has a crisper, more herbal flavor profile. Click to taste local drinks at four hip locations and book Drunken History Walking Tour with Included Drinks.

Horchata: A refreshing and sweet beverage made from tiger nuts, water, and sugar. It is popular in Barcelona, especially during the summer months.The traditional horchata from Spain, known as "Horchata de Chufa," is made using chufa nuts, water, and sugar. It has a slightly sweet and nutty flavor, and it's often served cold over ice.

The preparation of horchata typically involves soaking the main ingredients, whether rice or chufa, in water to extract their flavors. The mixture is then blended and strained to create a smooth, milky liquid. Sugar and additional flavorings like cinnamon or vanilla are commonly added to enhance the taste.

Carajillo: Carajillo is a classic Spanish coffee cocktail that combines coffee with a shot of liquor, usually brandy or rum. The name "Carajillo" is derived from the Spanish word "carajo," which is a term expressing surprise or emphasis. The exact origin of the drink is unclear, but it is widely enjoyed in Spain and Latin America.

The preparation of Carajillo typically involves pouring a shot of brandy or rum over a cup of hot black coffee. Some variations may include sugar, spices, or citrus peel to add extra flavor. The result is a warming and aromatic beverage that blends the rich, bold flavors of coffee with the complexity of the chosen spirit.

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Patxaran: Patxaran is a traditional Spanish liqueur that originates from the Navarre region in northern Spain. It is a unique and flavorful spirit that has gained popularity both in Spain and internationally.

The primary ingredient in Patxaran is sloe berries, which are steeped in anise-flavored liquor along with coffee beans and other aromatic herbs. This infusion process gives the liqueur its distinctive reddish-brown color and a rich, sweet, and slightly spicy taste.

Agua de Valencia: A refreshing cocktail originating from Valencia but popular in Barcelona as well. It is known for its fruity and refreshing nature, making it a favorite among locals and tourists alike. The literal translation of "Agua de Valencia" is "Water of Valencia," but don't be fooled by the name – it's far from just water.

The cocktail typically consists of orange juice, cava (Spanish sparkling wine), gin, and vodka. The exact proportions of these ingredients may vary, and some recipes may include a sweetener like sugar or simple syrup. The use of fresh Valencia oranges, which are known for their sweetness and juiciness, adds a distinctive flavor to the cocktail.

Visiting Montserrat and going wine tasting is a delightful combination, offering a unique blend of natural beauty and gastronomic pleasures.

Catalonia, where Montserrat is situated, is known for its rich wine-making tradition. The region boasts several excellent wine-producing areas, such as Penedès and Priorat. While visiting Montserrat, you can easily combine your trip with a wine-tasting experience. Click to book Montserrat Tour with Lunch and Gourmet Wine Tasting. 

Tapas: A must-try culinary tradition in Barcelona, tapas are small plates of various dishes that can include patatas bravas (fried potatoes with spicy sauce), tortilla española (potato omelet), jamón ibérico (cured ham), and croquettes. Click to book Barcelona Tapas and Wine Experience Small-Group Walking Tour to enjoy tapas and wine in authentic places. 

Paella: A classic Spanish rice dish typically made with saffron, vegetables, and various proteins like chicken,rabbit, or seafood. Look for authentic paella at restaurants specializing in rice dishes. Learn to prepare paella with a chef during a paella cooking class, click to book Paella Cooking Class with Sangria & Market Visit.

Escudella i carn d'olla: Escudella i Carn d'Olla is a traditional Catalan dish that holds cultural significance, especially during festive occasions like Christmas and other family gatherings. It is a hearty and flavorful dish, known for its use of various meats, sausages, and vegetables.

The name "Escudella i Carn d'Olla" refers to two components of the dish. "Escudella" is a rich broth or soup made with vegetables and rice or pasta. "Carn d'Olla" translates to "meat from the pot" and refers to the meats and sausages that are traditionally cooked in the same pot as the broth.

The meat component typically includes a variety of meats such as beef, pork, and lamb, as well as sausages like botifarra (Catalan sausage) and butifarrón. The vegetables used in the broth may include potatoes, carrots, cabbage, and chickpeas.

Calcots: Calcots are a type of green onion or scallion that is grown in Catalonia, a region in northeastern Spain. These long and slender green onions are a traditional and seasonal delicacy in Catalan cuisine, particularly during the winter months.

Calcots have a milder and sweeter flavor compared to regular onions. They are often described as a cross between a leek and a green onion, with a tender and succulent texture.

The most common and traditional way to prepare calcots is by grilling them over an open flame. They are usually bundled together, grilled until the outer layers are charred, and then served with a romesco sauce. The charring gives the calcots a smoky flavor and enhances their sweetness.

Calcots are often served with a special sauce called romesco. Romesco is a flavorful sauce made from almonds, hazelnuts, tomatoes, garlic, and peppers. It complements the mild taste of calcots and adds a rich, nutty dimension to the dish.

Botifarra amb mongetes: Botifarra amb mongetes is a traditional Catalan dish that consists of botifarra, a type of Catalan sausage, served with mongetes, which are white beans. This dish reflects the rich culinary heritage of Catalonia, where sausages and beans are commonly enjoyed together in various regional recipes.

Botifarra is a Catalan sausage made with pork, although there are different variations. It is often seasoned with garlic, salt, and other spices, giving it a distinctive flavor. The sausage can be fresh or cured, and there are various types of botifarra, including botifarra negra (blood sausage) and botifarra blanca (white sausage).

Mongetes refer to white beans, and they are a staple in Catalan cuisine. The beans are typically cooked until tender and may be seasoned with herbs, garlic, and olive oil.

Crema Catalana: A creamy and sweet dessert similar to crème brûlée, made with milk, sugar, lemon zest, and a caramelized sugar topping. It's a perfect way to end a traditional meal.

Coca de recapte: Coca de Recapte is a traditional Catalan pastry that originated in Catalonia, Spain. It is a type of flatbread or savory pastry that is commonly enjoyed as a snack or appetizer. The term "recapte" refers to the assortment of toppings that are used to garnish and flavor the coca.

The base of Coca de Recapte is typically a thin and crispy bread or pastry dough. The dough is often yeast-leavened, creating a light and airy texture.

The toppings for Coca de Recapte are diverse and can include both savory and sweet ingredients. Traditional savory toppings may include roasted vegetables (such as bell peppers and onions), grilled or marinated anchovies, olives, and sometimes cured sausages. Sweet variations may incorporate fruits, nuts, or sugar. Click to book Barcelona Walking Food Tour With Secret Food Tours.

Gambas al ajillo: Gambas al Ajillo, a classic Spanish tapas dish, translates to "Garlic Shrimp" in English. Hailing from the Iberian Peninsula, this flavorful and aromatic dish is celebrated for its simplicity and the bold combination of garlic, olive oil, and shrimp.

The dish typically features prawns or shrimp, garlic, olive oil, red pepper flakes, and sometimes parsley. The key to its deliciousness lies in the quality of these simple ingredients.

Gambas al Ajillo is relatively quick and easy to prepare. Prawns or shrimp are sautéed in a generous amount of olive oil, and minced garlic and red pepper flakes are added to infuse the dish with a savory and mildly spicy flavor.

Suquet de peix: A traditional Catalan fish stew made with a variety of fresh seafood, potatoes, tomatoes, and a flavorful broth. It's a delightful dish for seafood lovers.

The primary ingredient in Suquet de peix is a variety of fish, typically using a mix of local seafood such as monkfish, red mullet, prawns, clams, and sometimes squid or cuttlefish. The choice of fish can vary based on availability and personal preference.

The stew is often thickened with potatoes, which are cut into chunks and contribute to the dish's heartiness. The potatoes absorb the flavors of the broth, creating a satisfying and substantial element to the stew.

The flavorful broth is a key component of Suquet de peix, and it is made by simmering the fish and seafood with aromatic ingredients such as garlic, onions, tomatoes, and a generous amount of olive oil. A splash of white wine and fish stock may also be added to enhance the depth of flavor.

Panellets: Small almond-based sweets typically made and enjoyed during All Saints' Day (November 1st) in Catalonia. They come in various flavors such as coconut, chocolate, and pine nuts.

The main ingredients in Panellets are ground almonds, sugar, and egg. The use of almond flour gives them a distinctive nutty flavor. Depending on the recipe and regional variations, other ingredients such as lemon zest, vanilla, or pine nuts may be added for flavor.

Panellets are typically small, bite-sized treats that are shaped into rounds or ovals. They are often coated in pine nuts, which adhere to the outer surface, creating a textured appearance. Some variations of Panellets may include marzipan or candied fruit as well.

Xató: A traditional Catalan salad made with escarole leaves, salted codfish, anchovies, olives, and a rich and tangy romesco sauce. It's a flavorful and refreshing dish.

The main components of Xató include escarole (a type of chicory or endive), salted cod (bacalao), tuna, arbequina olives, and romesco sauce. The romesco sauce, made with tomatoes, red peppers, garlic, almonds, hazelnuts, olive oil, and vinegar, is a key element that adds a rich and nutty flavor to the dish.

Ensaimada: A sweet pastry originally from Mallorca but popular in Barcelona, ensaimada is a spiral-shaped, flaky pastry dusted with powdered sugar. It's a delicious treat for breakfast or dessert. 

The dough used in Ensaimada is made from simple ingredients such as flour, water, sugar, eggs, and a bit of sourdough starter or yeast. The dough is mixed, kneaded, and then left to rise, resulting in a soft and airy texture.

The most characteristic feature of Ensaimada is its spiral or coiled shape. The dough is rolled out into a thin sheet, and then it is coated with lard (traditionally pork lard, called "saïm" in Catalan, which gives the pastry its name) before being tightly coiled into a spiral. The coiled dough is left to rise again before baking. Get a taste of Barcelona and click to book Tastes and Traditions of Barcelona Day Food Tour.