Pleasures for the palate
Sweet, pasty-like form, but filled with cottage cheese, almonds and honey.
Dessert made with sheep milk and rennet similar to junket.
From Grandma’s or Morellana to Napoleones among others, this dish receives several names in the region. Croquettes are made with meat from the broth.
CURD MEATS AND CHEESES
The importance of livestock in the area allow the meat, sausages and cheese to have a high quality. Among the curd meats, the jerky stands out. The cheeses also have great prestige and recognition, with several international awards.
STEWS AND SOUPS
Recapte dishes, which are transmitted from generation to generation, are typical dishes in the region of Els Ports.
They are a kind of big meatball made with meat and bread, and especially eaten at Christmas. Accompanied with the broth, its elaboration is popular and different in each house or local restaurant.
Lamb, veal or pork, poultry and hunting meat. All of them have a great quality, thanks to the proximity and the important livestock sector in the region.
Honey extracted thanks to beekeeping is also a typical and traditional product of the region.
Known as the gold or black diamond of the kitchen. Product coveted for its exceptional culinary properties.
Thanks to the weather conditions and our location, the mountains of the region are full of mushrooms in the autumn. The principal in our area are, rovelló, or saffron milk cap (Lactarius deliciosus), camagrocs, or yellow foot (Craterellus lutescens), llanega negra (Hygrophorus latitabundus) and gírgola, or King Trumpet Mushroom (Pleurotas Erungii).
PASTISSETS, PANOLI, ROTLLOS, ROSQUES
Sweets made with flour and main characters in different events like Sant Antoni or Easter. The pastries are stuffed with jam.