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==History==
 
There are several [[Catalan language]] cookbooks from the [[Middle Ages]] that are known to modern scholars. The ''{{Ill|[[Llibre dedel Coch|es}}]]'' (1520) was one of the most influential cookbooks of [[Spanish Renaissance|Renaissance Spain]].<ref>{{cite book |last=Scholliers |first=Peter |title=Writing Food History: A Global Perspective |date=2012 |isbn=9780857852175 |url=https://books.google.com/books?id=7WUDAAAAQBAJ }}</ref> It includes several [[sauce]] recipes made with ingredients such as ginger, [[Mace (spice)|mace]] powder (''{{lang|ca|flor de macis}}''), cinnamon, [[saffron]], cloves (''{{lang|ca|clauells de girofle}}''), wine and honey.<ref>''Lybre de doctrina Pera ben Servir: de Tallar: y del Art de Coch''</ref><ref>{{cite book |title=Alimentació i societat a la Catalunya medieval |publisher=[[CSIC Press]] |date=1998 |isbn=9788400069209 |url=https://books.google.com/books?id=34GZHYTGWkAC}}</ref> ''[[Salsa de pagó]]'' took its name from the [[peacock]] ({{lang-ca|el paó}}) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval [[Christmas dinner#Spain|Christmas meal]].<ref>{{cite web |title=Pollastre o capó rostit amb salsa de pagó | url=http://www.cuinacatalana.eu/ca/pag/receptes-1714/?id=14 |website=Fundació Institut Català de la Cuina}}</ref> ''{{lang|ca|Salsa mirraust}}'' (or ''{{lang|it|mirausto alla catalana}}'' as it's called in the ''[[Cuoco Napoletano]]'') was half-roasted (''{{lang|ca|mi-raust}}'') poultry that was finished in a ''salsa'' thickened with egg yolks, toasted almonds and breadcrumbs. In the version of the recipe from the 14th-century ''{{ill|Llibre de Sent Soví|ast}}'', the sauce is thickened with mashed poultry liver instead of egg yolks.<ref>[https://online.ucpress.edu/gastronomica/issue/7/2 Two Ways of Looking at Maestro Martino] ''Gastronomica'' Spring 2007 Vol. 7 Issue 2</ref>
 
[[Hippocras]] (''{{lang|ca|pimentes de clareya}}'') was spiced wine made with cinnamon, cloves, ginger, pepper, honey and wine pressed through a ''{{lang|ca|manega}}'', a [[pastry bag]] shaped cloth that was originally designed by [[Hippocrates]] to filter water.<ref>{{cite book |title=Pedralbes |publisher=Universidad de Barcelona |url=https://books.google.com/books?id=BDF9IlUOaP8C&pg=PA103}}</ref>
 
The 17th century manuscript ''El llibre de la Cuina de Scala-Dei'', written at the [[Cartoixa d'Escaladei]], contains austere recipes such as of porridges of cereals that go back to [[Ancient Roman cuisine|Roman times]].<ref>{{cite book |last1=Davidson |first1=Alan |title=National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981 |date=1 January 1981 |publisher=Oxford Symposium |isbn=978-0-907325-07-9 |page=178 |url=https://books.google.com/books?id=zcNdB_sl2JkC |access-date=18 February 2024 |language=en}}</ref>
 
==Basic ingredients==
Catalan cuisine relies heavily on [[ingredient]]s popular along the [[Mediterranean]] coast, including fresh [[vegetable]]s (especially [[tomato]], [[garlic]], [[eggplant]] (aubergine), [[capsicum]], and [[artichoke]]), wheat products ([[bread]], [[pasta]]), [[Arbequina]] [[olive oil]]s, [[wine]]s, legumes ([[bean]]s, [[chickpea]]s), [[Edible mushroom|mushrooms]] (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of [[pork]] preparations ([[sausage]] from [[Vic, Catalonia|Vic]], [[ham]]), sheep and goats' [[cheese]], [[poultry]], [[Lamb and mutton|lamb]], many types of [[Fish as food|fish]] like [[Sardine (food)|sardine]], [[Anchovy (food)|anchovy]], [[Tuna as food|tuna]], and [[Cod (food)|cod]] {{sfn|Pujol|2009}} and other seafood like [[Shrimp and prawn as food|prawns]], [[Squid as food|squid]], [[sea snailssnail]]s and [[Sea urchin as food|sea urchins]].
 
Traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main [[intensive pig farming|producers of swine products]] in Spain) to fish-based recipes along the coast.<ref>{{Cite journal|last1 =Pujol|first1 =Anton|title= Cosmopolitan Taste|journal = Food, Culture & Society|volume =12|issue =4|pages =437–455|doi =10.2752/175174409X456737|year =2009|s2cid =153752556}}</ref> These meat and seafood elements are frequently fused together in the Catalan version of [[surf and turf]], known as ''mar i muntanya''. Examples include chicken with lobster (''pollastre amb llagosta''), chicken with crayfish (''pollastre amb escarmalans''), rice with meat and seafood (''arròs mar i muntanya'') and cuttlefish with meatballs (''sipia amb mandonguilles'').
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* ''[[Embutido|Embotits]]'', a generic name for different kinds of cured [[pork]] meat, including [[fuet]] (a characteristic type of dried sausage), [[Salami|''salchichón'' or ''llonganissa'']] (salami) and different kinds of cold cut [[botifarra]].
* ''[[Calçot]]'' (specially cultivated [[onion]], grilled and served as a ''"Calçotada"'')
* ''[[Caragols a la llauna]]'' (cooked [[snailSnails as food|snails]]s)
* ''[[Sonsos]]'' ('''''Gymnammodytes cicerelus''''', also known as '''Mediterranean sand eel''', ''sonso''<ref>[http://www20.gencat.cat/portal/site/DAR/menuitem.7d5a409fbe273a69cc497c10d8c0e1a0/?vgnextoid=7b885eee8da34110VgnVCM1000000b0c1e0aRCRD&vgnextchannel=7b885eee8da34110VgnVCM1000000b0c1e0aRCRD&vgnextfmt=detall&contentid=5eeb43bad4be5110VgnVCM1000008d0c1e0aRCRD Sonso - Departament d'Agricultura, Alimentació i Acció Rural]</ref> in [[Catalan language|Catalan]], and ''barrinaire'' or ''enfú'' in [[Menorca]],<ref>Mas Ferrà, Xavier i Canyelles Ferrà, Xavier: ''Peixos de les Illes Balears''. Editorial Moll, [[Palma de Mallorca]], 2000. Manuals d'introducció a la naturalesa, 13. {{ISBN|84-273-6013-4}}. Planes 213-214.</ref> is a fish in the family [[Ammodytidae]]. It is the only species of this family in the [[Mediterranean Sea]].<ref name = FishBase>{{FishBase|Gymnammodytes|cicerelus|month=February|year=2018}}</ref>)
 
==Sauces and condiments==
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[[Image:Ferran Adrià a El Bulli.jpg|thumb|upright|[[Ferran Adrià]] was the head [[chef]] of ''[[El Bulli]]'']]
Catalan cooks and [[chef]]s are widely renowned and critically acclaimed all over the world. Three of [[The World's 50 Best Restaurants]] are in Catalonia,<ref>{{cite web |url=http://articles.economictimes.indiatimes.com/2009-04-21/news/27654601_1_chef-restaurant-magazine-signature-dishes |title=Spain's El Bulli named best restaurant in world |date=21 April 2009 |work=The Economic Times |location=India |access-date=30 April 2012}}</ref> and four restaurants have three [[Michelin Guide|Michelin]] stars. The Michelin Guide Spain and Portugal 2022 edition awarded 49 restaurants across Catalonia with a total of 64 Michelin stars.<ref>{{Cite web|last=Jordan|first=Guifré|title=Three Catalan restaurants maintain their three Michelin stars|url=http://www.catalannews.com/life-style/item/three-catalan-restaurants-maintain-their-three-michelin-stars,%20https://www.catalannews.com/life-style/item/three-catalan-restaurants-maintain-their-three-michelin-stars|access-date=2021-12-25|website=www.catalannews.com|language=en-gb}}</ref> Barcelona has 28 Michelin stars across 18 restaurants<ref>{{Cite web|last=Doherty|first=Lorcan|title=Interactive map: All Michelin-starred restaurants in Catalonia|url=http://www.catalannews.com/life-style/item/interactive-map-all-michelin-starred-restaurants-in-catalonia,%20https://www.catalannews.com/life-style/item/interactive-map-all-michelin-starred-restaurants-in-catalonia|access-date=2021-12-25|website=www.catalannews.com|language=en-gb}}</ref> including [[Cinc Sentits]]<ref name=viamichelinweb>{{cite web|title=ViaMichelin Barcelona Restaurants: online restaurant guide | url = http://www.viamichelin.co.uk/web/Restaurants/Restaurants-Barcelona-_-Barcelona-Spain?strLocid=31M3JyYjEwY05ERXVNemczT1RJPWNNaTR4TmprNU1nPT0=#description@poi=203796_41102|work=[[Michelin Guide]]|publisher=[[Michelin]]|access-date=12 February 2012}}</ref> and has been chosen as the best gastronomical city by the [[United States|American]] TV network [[MSNBC]] in 2009, topping the list of the ten best gastronomical cities in the world.
In [[Girona|Province of Girona]] are two of the best restaurants of the world, [[El Celler de Can Roca]], the best of the world in 2014 and 2015, and [[elBulli]], in [[Roses, Girona|Roses]], the best one in 2002, 2006, 2007, 2008, 2009 and 2nd in 2010, before its closure, in 2011.
 
== See also ==
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[[Category:Mediterranean cuisine]]
[[Category:Spanish cuisine]]
[[Category:AndorranCulture cultureof Andorra|cuisine]]
[[Category:Medieval cuisine]]
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