Best Province of Barcelona Foods
MAIN INGREDIENTS
La bomba is a popular tapa originating from Barcelona, particularly from the neighborhood of Barceloneta. This delicious and hearty dish consists of a large, round potato croquette stuffed with seasoned ground meat. The croquette is deep-fried until golden and crispy, and it is typically served with two distinctive sauces: a spicy red sauce, often a brava sauce, and a garlicky white aioli.
The preparation of la bomba begins with boiling and mashing potatoes to form a smooth mixture. The filling usually consists of ground meat, such as beef or pork, seasoned with spices, onions, garlic, and sometimes peppers. The seasoned meat is cooked and then formed into small balls.
OTHER VARIATIONS OF Tapas
Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days.
Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese. For the best experience, wash it all down with a glass of hearty wine.
MAIN INGREDIENTS
Bacallà a la llauna is a traditional fish dish originating from Barcelona and dating back to the 19th century. The dish is made with a combination of salt cod, flour, garlic, paprika or pimentón, parsley, and olive oil. The salt cod is desalted, drained, dried, and the fillets are then dredged in flour and fried in olive oil until golden and not falling apart.
The garlic is sautéed in oil, and the paprika or pimentón is then fried in the same oil. Both are spooned over the fish and the dish is placed in a llauna – a rectangular pan with low and straight sides (alternatively, use a roasting pan or a rimmed baking sheet).
MAIN INGREDIENTS
Calamars a la sitgetana is a traditional Catalan dish originating from Sitges. The dish is usually made with a combination of squid, olive oil, vegetable oil, onions, garlic, white wine, thyme, bay leaves, fennel seeds, fish stock, and parsley.
The squid is sliced into rings and tentacles, and then cooked in olive oil and vegetable oil until opaque. It is then removed from the pan, and the onions and garlic are sautéed in the same oil. Thyme, bay leaves, fennel seeds, and wine are added to the pan and brought to a boil.
The dish is simmered until the squid is tender and the sauce has been reduced.
Sarró de Cabra is a traditional cheese produced in Moia near Barcelona. It's made from pasteurized goat's milk and usually ages for 2 months. Sarró de Cabra is typically wrapped in a napkin that gives the cheese a distinctive shape.
Underneath its cloth-wrapped rind, the texture is semi-soft and buttery. The aromas are mildly sweet, while the flavors are strong, intense, tangy, and citrusy.
Mató de Pedralbes or mató de monja is a traditional Catalan dessert originating from Barcelona, where it’s made with flavored sweetened milk. It is believed that the dessert was invented in the 19th century by nuns of the convent located in the neighborhood of Pedralbes.
They wanted to create a richer version of the famous crema catalana. The custard typically consists of milk, sugar, maize flour, egg yolks, and the combination is flavored with cinnamon sticks.
Bauma Carrat is a Spanish cheese hailing from Borreda. The cheese is made from goat's milk and it's usually left to ripen from 15 to 21 days. This aged fresh cheese has a black ash rind, and underneath it the texture is smooth, soft, and creamy.
The flavors are goaty - distinct, but not too strong. It's recommended to serve Carrat with ripe tomatoes and the famous Catalan escalivada. Pair it with a glass of fruity white wine such as Alella.
Pair with
Nevat is a Spanish soft-ripened cheese originating from Catalonia. It was created by Josep Cuixart in the village of Vilassar de Dalt. The cheese is made from goat's milk of Murcia and Grenadine goats. Their milk is high in fat and retains the flavors of rosemary, olive, and thyme on which the goats feed.
The cheese has a bloomy rind that's imprinted with the shape of a cloth in which the curds have been drained. Larger versions of the cheese are shaped into a peaked mountain, while smaller versions are shaped into small disks. When fully mature, the texture is soft and almost runny, while remaining slightly firm near the center.
Best Province of Barcelona Food Products
TRUCHA AHUMADA, or smoked trout, is one of the artisanal products offered by Rooftop Smokehouse. Rooftop Smokehouse is known for creating high-quality smoked foods using traditional methods and locally sourced ingredients. The company emphasizes craftsmanship and often smokes their products in small batches to ensure the finest quality and flavor.
The TRUCHA AHUMADA is typically prepared with careful attention to the smoking process, which imparts a rich, smoky flavor while preserving the delicate texture of the trout. This makes it a gourmet addition to a variety of dishes, ranging from appetizers to main courses.
AWARDS
Great Taste Awards - 3 stars
2023
AWARDS
Decanter World Wine Awards - Best in Show
2021, 2020, 2019
Formatge Ecològic De Vaca Betara is an organic cow's milk cheese produced by Betara S. L., a company known for its high-quality, artisanal cheeses. This cheese is crafted following traditional methods and is made from certified organic milk, ensuring no synthetic pesticides or fertilizers are used in the production process.
The cheese offers a rich and creamy flavor, indicative of the pure, natural ingredients utilized. This dedication to organic practices aligns with Betara S. L.'s commitment to sustainability and environmentally-friendly farming techniques.
AWARDS
World Cheese Awards - Super Gold
2022
AWARDS
World Cheese Awards - Super Gold
2021
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2019
IWSC- International wine & spirit competition - Pisco Gold Trophy
2019
The Chocolate Con Leche Y Crujiente De Kikos by Joan Baixas is a unique milk chocolate bar that combines the smoothness of high-quality milk chocolate (48-50% cocoa content, often sourced from Valrhona) with the delightful crunch of toasted and broken corn (kikos).
This combination creates a textured and flavorful treat that balances creamy sweetness with a salty, crispy twist.
AWARDS
International Chocolate Awards - Gold
2020
AWARDS
World Cheese Awards - Super Gold
2024
A Spanish brandy aged for ten years, with a rich and complex flavor, produced by the Torres winery, which has upheld a tradition of craftsmanship and innovation in hand-crafted wines and premium-quality brandies since its early beginnings. It boasts a deep copper hue with golden highlights and a luxurious aroma of vanilla and cinnamon.
Aged in American oak barrels using the traditional solera method, it enhances maturation and imparts a unique and memorable character.
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
Legaris Moradillo de Roa is an exceptional red wine from Spain's Ribera del Duero region, produced by Legaris winery. This wine is made from 100% Tinto Fino (Tempranillo) grapes sourced from a 20-year-old vineyard in Moradillo de Roa, situated at an altitude of 973 meters.
The stony soils contribute minerality and aid in retaining daytime heat, promoting optimal grape ripening. Complex notes of coconut, licorice, delightful toasty nuances, cocoa, blackberries, and ripe dark fruits. This wine pairs excellently with blue cheeses and red meats, enhancing the dining experience with its rich and complex flavors. Legaris Moradillo de Roa offers a unique experience, reflecting the characteristics of its origin and the winery's commitment to producing wines that showcase the richness and diversity of the Ribera del Duero region.
AWARDS
IWSC- International wine & spirit competition - Gold
2019
AWARDS
Decanter World Wine Awards - Best in Show
2021
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.