Characterized by the wide variety of ingredients that grow throughout the different climates between the mountains and the sea, Catalonia’s distinctive food depends on its use of contrasting (sweet, savoury and sour) flavours within the five fundamental sauces of Catalan cuisine. The most important of these is sofregit, a tomato-based sauce with caramelized onion that’s used ubiquitously. The most popular traditional dishes include ollada (pork stew), bullinada (similar to paella but with potatoes instead of rice) and regional favourite, Boles de Picolat (meatballs). Catalans have a sweet tooth too and produce a variety of custardy desserts like Pa d’ous (flan) and crema catalane as well as the wonderful sweet wines of Banyuls and Rivesaltes.

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