Travel Reference
In-Depth Information
ing, it's worth trying some of Catalonia's gastronomical specialities, such as
bacallĂ
salat
(dried salted cod) that usually comes in an
esqueixada
, a tomato, onion and black
olive salad, topped with the dried cod;
calçots
(a cross between a leek and an onion),
which are grilled and eaten as a messy whole;
cargols
(snails), a Catalan staple that is
best eaten baked as
cargols a la llauna
;
peus de porc
(pork trotters) that are often
stewed with snails; or
percebes
, a kind of shell that looks like witch fingers, that are
much loved across Spain and eaten with a garlic and parsley sauce.
NEED TO KNOW
93 412 13 15;
www.boqueria.inf
o
; La Rambla 91;
8am-8.30pm Mon-Sat, closed Sun;
Liceu
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