the gastronomy of baix empordà

THE GASTRONOMY OF BAIX EMPORDÀ

INDEX

1. Situate Baix Empordà on the map of Catalonia

2. Wine production : Empordà (DO)

3. Typical dishes of Baix Empordà.

4. Gastronomic Campaigns in Baix Empordà.

1-Situate Baix Empordà on the map of Catalonia

WINE VOCABULARY

• Wine: vi• Wineries: cellers• Vine-growers: viticultors• Vineyards: vinyes• Soil: sòl• Land: terra• Climate: clima

2- Wine production:Empordà (DO)

2.1 Map of some vineyards of Baix Empordà

2- Wine production:Empordà (DO)

• 2.2 BRIEF HISTORY OF WINE MAKING IN EMPORDÀ

• The Greeks introduced the vinyard to Empúries and Rhode, around 600 BC.

• In 1929 they established the first cooperative winery in Espolla.

• In 1975 they created the DO Empordà – Costa Brava.

2- Wine production:Empordà (DO)

• 2.3 THE VINEYARDS AND MOST COMMON TYPES OF GRAPES.

• The vineyards: Mas Oller, Mas Patiràs, Mas Anglada, Sota els Àngels, Can Sais, Celler Brugarol, Castell de Calonge, El Mas Eugeni and Mas Mont.

• The following white grapes are permitted : White Grenache, Macabeu, Muscat d’Alexandria, Chardonnay.

• The reds are: Carignan, Grenache, Cabernet Sauvignon.

GASTRONOMY VOCABULARY

Scorpion fish: escòrpora Gurnard: lluernaGarlic: allPan: paellaTo fry: fregirTo stir: remenarSlices: llesquesTo spread: extendreAubergines: albergínies

To wrap: embolicarCling film: film transparentTo peel: pelarTo cut into strips: tallar en

tiresRemove: treureSeeds: llavors

3- Typical dishes of Baix Empordà

• 3.1. HISTORY OR BACKGROUND OF THE DISHES- reflection of its territory- fish and seafood - the field - meat, cheese and wild fruits and mushrooms- “sea and mountain” cooking- high-quality local products- typical products- experimentation and creation

3- Typical dishes of Baix Empordà

• 3.2 RECIPEFISH SUQUETIngredients• 180 g per person of scorpion fish or gurnard• 4 garlics• 4 small ripe tomatos• 1 ½ potatoes per person• Curdled alioli (garlic and olive oil sauce)• Water or fish fumet.

3- Typical dishes of Baix Empordà

• 3.2 RECIPEHow to cook it• Put some oil in a pan and fry the garlics until they are golden-

brown. • Add the tomato and when it has reduced, add the potatoes

and stir. Then add the fumet and allow the potatoes to boil. • When the potatoes are about 8 minutes from being cooked,

add the fish cut into slices. • After a few minutes, when the fish is cooked, add some alioli.

(This can be served apart if you prefer).• Recommendation: leave the suquet to sit for a few minutes

before serving.

3- Typical dishes of Baix Empordà

• 3.2 RECIPEESCALIVADAIngredients• 3 green peppers• 2 red peppers• 3 aubergines• 3 tomatoes• 2 medium onions• olive oil• salt• white pepper

3- Typical dishes of Baix Empordà

3.2 RECIPEHow to cook it• Spread the tomatoes, aubergines, onions and peppers with

a little bit of oil. • They will be ready when the skin looks all black and burnt.• Peel the peppers, aubergines, tomatoes, and the onion and

remove the seeds. • Cut all the vegetables into strips and lay them out on a dish. • Dress with salt and pepper and olive oil.• Escalivada is served cold as a starter or with anchovies, cold

sausages and meats.

4- Gastronomic Campaigns In Baix Empodà

• Activities involved Fairs and markets Sardana dancing and coblas

4- Gastronomic Campaigns In Baix Empodà

The food it promotes: cray fish rice

garoina

Websites visited

www.visitemporda.com

www.wikipedia.org

www.doemporda.com

Made by

Mireia de Andrés Xevi MotjerIrene Uroz

Paula Castro Cristina Candalija

Thanks for your attention

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