07 Nov Traditional Catalan Dishes in La Barceloneta: Origins and Tradition
Ca La Montse: Decades of Tradition in Classic Catalan Cuisine
Barcelona is a unique city known for its architectural and cultural heritage. It is also known for its rich Mediterranean cuisine that preserves the flavour of centuries of history.
Ca La Montse, located in the heart of La Barceloneta, is a restaurant dedicated to traditional Catalan and Mediterranean cuisine. On our menu, you’ll find a variety of traditional Catalan dishes that highlight the use of fresh, local, and seasonal ingredients.
The Evolution of Mediterranean and Catalan Cuisine
Mediterranean cuisine, renowned for its fresh and healthy flavours, is one of the most valued cuisines in the world. Our cuisine has its roots in the ancient civilisations of the Mediterranean.
Greeks, Romans, Phoenicians and Arabs influenced Mediterranean cuisine. This cuisine is based on simple and tasty ingredients. Some of these ingredients are olive oil, cereals, fish and fruits.
The Romans left a deep mark on Mediterranean cuisine by introducing wine and olive oil.
The Arab occupation in the Iberian Peninsula brought ingredients like rice, saffron, and nuts, along with new cooking techniques like stews and food preservation.
During the Middle Ages, Jewish influence played a role in food preservation and the use of aromatic herbs.
The arrival of New World ingredients such as tomatoes, peppers, and potatoes in the 16th century brought a major transformation to Mediterranean cuisine, making them essential ingredients in typical Catalan dishes.
During the 19th and 20th centuries, Catalan cuisine was consolidated as a benchmark of Mediterranean gastronomy.
Traditional Catalan Dishes at Ca La Montse: History and Preparation
At Ca La Montse, every dish is a window into the history of Catalan cuisine, fusing Mediterranean tradition and contemporary touches. Here are some of the most famous dishes you can enjoy at our restaurant in La Barceloneta. Each dish has its own unique history and flavour.
Pà amb Tomàquet
This is one of Catalonia’s most emblematic dishes and dates back to the 19th century. It symbolises the freshness and simplicity of rural Catalan cuisine. Thanks to the arrival of American ingredients, such as tomatoes, Catalan cuisine incorporated new preparations that gave rise to such iconic dishes as pa amb tomàquet.
The preparation is simple: toasted bread rubbed with ripe tomato, extra virgin olive oil, and a pinch of salt. At Ca La Montse this dish is served with other classics such as anchovies and croquettes.
Bacallà Esqueixada
Esqueixada is a typical Catalan dish, which has its roots in the Mediterranean tradition of preserving fish by salting it.
It is an explosion of Mediterranean flavours achieved by combining fresh, high-quality ingredients. It contains shredded cod, tomato, onion, pepper, olives, olive oil, salt and vinegar. For centuries, cod has been a staple food in Catalonia.
Suquet de Peix and Seafood Rice
Originating in fishing communities, suquet de peix is a traditional fish stew with potatoes and fumet, which provides a deep flavour.
Fumet is also used in other Catalan seafood dishes, such as rice, which was brought by the Arabs, along with nuts and saffron. At Ca La Montse, suquet is an essential ingredient in the preparation of fresh fish dishes and seafood rice dishes.
Cannelloni
Adapted from Italian cuisine in the 19th century by Italian immigrants, cannelloni have become a traditional dish in Catalonia and are often prepared with leftovers from holiday celebrations.
At Ca La Montse, our vegetable and mushroom cannelloni are a lighter, modern version that respects the classic recipe while adapting to today’s tastes. This dish, quickly adapted to local ingredients, became a Catalan holiday tradition, especially for Saint Stephen’s Day. You can also enjoy it on our Christmas and Saint Stephen’s menus.
Cargols (Snails)
Consumed in Catalonia since the Middle Ages, cargols are prepared in various sauces that enhance their unique flavor, which is intensified with sauces and spices. At Ca La Montse, our “cargols bovers” with grandpa’s sauce follow a family recipe, while Chef Jordi’s recipe offers a new, innovative version.
Escalivada
Escalivada is a roasted vegetable salad (with peppers, eggplant, onions, and tomatoes) grilled over embers to bring out smoky flavours. This typical dish can be served as a salad or on toasted bread.
Peus de Porc (Pork Feet)
A rural-origin dish, peus de porc are slow-cooked to achieve a gelatinous texture, highly appreciated in Catalan cuisine. At Ca La Montse, pig’s feet with prawns on boletus combine flavours of land and sea, bringing together two worlds in a dish with a unique texture and flavour.
To enhance the flavour of this stew, a Catalan picada can be added. This mixture contains garlic, almonds, parsley and other spices. This enhances the nuances and enriches the flavour and aroma of the dish.
In the menu of Ca La Montse, you will find a wide variety of typical Catalan dishes with a history, tradition and authentic flavours. From pa amb tomàquet to pig’s feet, each recipe tells a centuries-old story, while satisfying modern palates. If you visit La Barceloneta, be sure to try some of the typical Catalan dishes, which you can find on our menu. Connect with our gastronomic tradition.
Bibliography
1. Directo al Paladar. The 32 best recipes of Catalan cuisine. Available at: directoalpaladar.com
2. Subversionary. Catalan gastronomy: history, typical dishes and evolution. Available at: subversionary.org
3. Generalitat de Catalunya – Patrimoni Cultural. Cuisine from the 16th to the 18th century. Available at: patrimoni.gencat.cat
