Gastronomy & Local Products

Cargolada is a festive culinary tradition, especially popular in the south of Roussillon. It consists of grilling snails (cargols) over an open fire, seasoned with salt, pepper and sometimes herbs, or served with aïoli. The practice dates back to a time when snails gathered after the rain were a simple and accessible source of protein. Today, cargolade is a collective ritual. It’s prepared at village feasts, outdoor meals and family gatherings. Much more than a dish, it’s a moment of sharing and conviviality, around the fire, in a warm atmosphere rooted in Catalan traditions.

Calçots are young, sweet onions typical of Catalonia, particularly the Valls region. Cultivated since the 19th century, they owe their name to the verb calçar, “to shoe”, as they are covered with earth as they grow. Roasted over a flame, they are then wrapped in newspaper to keep them warm. They are eaten with the fingers, dipped in romesco sauce, during the calçotada, a convivial winter feast. This gastronomic ritual marks the end of winter and celebrates local produce in a joyous family atmosphere. Calçots have become a symbol of Catalan gastronomy.

Boles de picolat are simmered meatballs from Roussillon and southern Catalonia. The result of peasant cooking, they make the most of every ingredient. The word picolat comes from picar, “to chop” in Catalan. This family dish is often prepared for special occasions. The meatballs are cooked in a sauce of olives, tomatoes and sometimes chili pepper, depending on the variation. Accompanied by white “mongetas” beans or potatoes, they illustrate the Iberian influence and Catalan attachment to simmered dishes. A symbol of sharing and transmission, boles de picolat are a local culinary pride and joy, always present in traditional meals.

Thin, sweet wafers, flavored with aniseed or orange blossom, traditionally prepared at Easter throughout Roussillon. Their origins date back to the Middle Ages, with influences common to doughnuts throughout Mediterranean Europe. In northern Catalonia, they have become a veritable symbol of the Easter festival, as well as a gustatory pleasure and a family tradition. Every village, indeed every household, claims its own recipe!

One of Catalonia’s most emblematic desserts. It dates back to the Middle Ages, long before the French crème brûlée. According to legend, it was created by accident when a bishop visited a convent, and the nuns wanted to serve him a flan… that had become too runny. They thickened the cream with cornflour and caramelized the top with a hot iron. Flavored with lemon and cinnamon, it is distinguished by its lightness and thin, crispy crust.

A traditional Vallespir and Roussillon dessert, similar to the egg flan found in many Mediterranean cuisines. Contrary to its name, this is not French toast, but a creamy flan made with eggs, milk and sugar, often flavored with vanilla or lemon zest. This simple, comforting dessert was once cooked in families to make use of surplus eggs and offer an unsophisticated but richly flavored sweet treat. It can still be found today on many Catalan tables, served chilled and often accompanied by homemade caramel.