The cuisine tells us as much of a place as landscapes, villages and people.
In the Terres de Mestral, gastronomy tells us about the Mediterranean diet, where the cuisine finds the perfect balance between the sea and the mountain. From the sea, for example, tuna.
From land, oil, honey and dry fruits. It is not surprising, therefore, that the gastronomic offer is very varied and extensive with a variety of restaurants, depending on the type of kitchen, from the most traditional to the most elaborate, adapted to the new times and the most demanding palate.
And among all the dishes in the cuisine of the Terres de Mestral Lands, the icon is the shell.
It is a traditional meal of the territory which has the ability to adapt to the new times and which at the same time allows us to know and to rehearse past tradition and times.
The Clotxa was and is a “tros”, field, open air and full of flavor.
Local Products
The cuisine tells us as much of a place as landscapes, villages and people. In the Terres de Mestral, gastronomy tells us about the Mediterranean diet, where the cuisine finds the perfect balance between the sea and the mountain.
Olive oil extra virgin olive oil extra virgin olive oil is much more than an essential ingredient of Mediterranean cuisine.
We are fortunate to have free grazing between piglets, olive trees and woods and to turn into excellent food at table.
The Terres de Mestral are sea-mountain, the Ebro River and the Mediterranean, that is why we have this diversity of #ProductLocal, nuts and fresh fruit.
The Clotxada of the Lands of Mestral
Around ten in the morning, after about three hours of work, people were preparing the clotxa. Embers were made where the vegetables that were taken to the basket were roasted or harvested directly from the piece (usually hanging tomato, old onion and garlic) and the herring (or hull sardine).
The Clotxa
The usual
Variations
of the Clotxa
