The Costa Dorada's tasty cuisine includes variety of great sea food, the inland
specialties, sweets and nice wine. Popular seafood dishes include
suquet (soup-stew with assorted fish and seafood) or caldero (a soupy
rice and fish dish), octopus cooked with potatoes and garlic,
omelettes with chanquetes (tiny fish).
Tarragona, culinary customs
are popular with the famous calçotades spring feasts. The coast of
Tarragona is famous with its romesco sauce made with almonds, hazlenuts,
sweet dried red pepper, tomato, garlic, olive oil and salt. Xató, a salad
made of endives, tomato, olives, anchovy fillets, salted cod and tuna with a
special sauce made of garlic, almonds, olive oil, croutons, parsley, tomatoes,
red pepper, salt and pepper is another famous dish. Another famous one is
rossejat de fideos, seafood with very thin noodles that are first boiled and
then fried until to become golden. Fideuà, a similar pasta and shellfish
dish; all i oli, a mayonnaise- type sauce with garlic are also favorite.
In the south areas rice is the very famous with variety of dishes
such as arroz a banda (saffron flavored rice cooked with fish and seafood
but served separately), paella, or the typical blood sausage with rice.
Inlands are popular with its meat dishes such as grilled lamb and
sausage, boar ragout, spinach omelette in sauce, rabbit with all i oli sauce and
clotxa (round bread which is hollowed and filled with tomato, herring or meat).
The wines from the province of Tarragona are excellent. Champagne-like
sparkling wine called cava, liqueurs, and dessert wines are also popular and
produced in the region.
As for the desserts; menjar blanc, a cream of almonds, lemon and cinnamon
is typical. Pastries such as carquinyolis made of almonds and
pastissets that is a confection made of winter squash and hazelnuts are
popular in the region.