Catalonia is a territory that, among many other things, stands out for its gastronomy. Mediterranean cuisine with all its flavors and smells. That's why there are many routes with this theme.
In the regions of Alt i Baix Penedès and El Garraf we can taste a typical dish that is made during the coldest months of the year, the xató. This popular dish is formed, essentially, with the sauce, which is the name of the dish, and escarole.
Thus, from femTurisme we want to recommend to all those who like to know the territory enjoying your palate, a gastronomic route that takes place in several towns, where you can taste the differences of the same recipe and choose the one you liked the most. The aptetito opens up for me!
El Vendrell; house xató dels Bufats and Pau Casals.
El Vendrell , capital of the Baix Penedès, is the nearest xató made ??more faithful to the original recipe xatonaires experts and therefore, it has come to know as the homeland of xató.
It is said that the origin of this dish comes from the ceremony aixetonar the wineskin. This task is performed when the wine was already in the tip of the boot about to be tasted. Then he proceeded to put a small tap for wine could flow. This ritual marked the beginning of the new wine festival in which drinking was accompanied by salty foods.
Each year this town celebrates the popular xatonada, namely the first Sunday in February; gastronomic journey where we have the chance to taste this dish and participate in contests and workshops that are organized, all related to the xató.
Xató addition, El Vendrell has other typical products that are ideal for combined. We found the bufats (sweet), carob cake and wine and champagne under the Denomination of Origin Penedès.
But Vendrell not everything revolves solely around xató. In this town we can also enjoy its historical legacy. Today, still kept the brown portal of the old walls, the parish church of San Salvador, with a Baroque facade, and the maritime district of San Salvador still holds the original parish of San Salvador del Castillo de Calders of Romanesque.
Vendrell Eel is also a city where famous people are born great Catalan culture, among them are Angel Guimera and Pau Casals. So during a visit to the villa is a perfect time to visit the birthplace of Pablo Casals and the auditorium, Guimerà Angel House Museum, the Archaeological Museu, the foundation Apel · les Fenosa and museum Deu.
During the course of this route, we can enjoy a fantastic contrast landscape formed by the vineyards and beaches.
The tret of the season sortida xató
The xatonada Vilafranca (communicates with the Vendrell by the AP-7), held the week of January cercera, is unlike any other because it offers the chance to try the five ways in which you can prepare this dish.
In addition, this population is characterized by being rich in traditions and popularized by his famous castle background colla.
If we walk the streets for a while we can see its charm. Modernist style buildings, Gothic (St. Mary, Royal Palace) and the passion for wines and champagnes exostemcoa justify us in so many wineries, many of which you can visit.
If you like to dig a little deeper into the world of xató we recommend that you address Vilanova .
From the Vendrell you should follow the county road C-246. Here, besides tasting a new dish, you can travel back in time in the Railway Museum and learn something more about the popular Catalan writer Victor Balaguer in Library-Museum.
Passejada per Sitges
This town stands for the relevance of which was a meeting place for the Catalan modernist nineteenth century, led by Santiago Rusinol. We can visit caucasian still was the home and studio of the artist now a museum, and the museum Maricel.
During the nineteenth century Sitges enjoyed a period of economic boom. This was a mercantile city that exported its products abroad. Many traders traveled to America and returned with large amounts of money. Then set a trend started decorating their houses indiana as the had there. This architecture can be seen in some areas of the city.
As regards the typical local products besides the xató also include the Malvasia. It is a variety which is produced sweet wine that is drunk at parties i population in xatonades.
Visit Calafell, Cunit, Cubelles, Sant Pere de Ribes and Canyelles
Arrive to Calafell (very close to the Vendrell ) following the N-340. In this town you can not miss the opportunity to visit the citadel Iberian and the church of Santa Creu de Calafell fortified Romanesque style, which were discovered wall paintings dating from the s. XI.
Cubelles noted for its church of Santa Maria dated in 1737 and the castle built Alfarràs Marquis of s. XVII above the old castle. In this population can also find some other building with Indian influences as Pere Escardó lived here, a Catalan "American".
If you follow the road C-246 will come to Cunit . In this county history left traces. Found the remains of an Iberian named Roig Fund, and correspond to a farm Iberian. It is also interesting to see, and so use the visit, the Church of Saint Christopher, neoclassical style.
The same road also passes close to Canyelles . In this small town on a hilltop you can see the castle dates from the s. XV, owned at the time of the Barons of Bouffard, and the church of Santa Magdalena, formerly a dependency of the Castle itself.
When doing this route?
As mentioned above, the xató is a dish that takes place between the months of January and April because it is the coldest time of the year and consequently, when you take the escarole. So to enjoy this route at 100% and with all its originality it would be appropriate to do so during these months. Even so, there are restaurants that keep the xató on their menu all year round.
What is the "xató"?
The xató is a variant of the romesco sauce made ??with ñora. In addition to this kind of pepper also incorporates toast, toasted almonds and hazelnuts, garlic, oil and salt. This recipe may vary according to the population where it is made.
Served with endive (a vegetable like lettuce but differs from it to be much more resistant to cold and therefore conreada during the cold season).
Also usually served with cod, tuna and Arbequina olives.
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