#traditional-recipes

#traditional-recipes

Catalonia's avant garde chefs have made a name for themselves with their revolutionary techniques and molecular gastronomy, yet they are fond of saying they are merely paying homage to the simple dishes served at their grandmother's table. Maybe so, but now the grannies have been given a chance to show off the real thing under a Catalan government initiative called Gastrosavies. A double play on the Catalan words for wise and grandmother, Gastrosavies provides a platform for more than 100 women of a certain age

Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.

Rentier de cochon is a traditional Cajun soup, known as pig backbone stew, cherished for its rich flavor, tender pork, and the luxurious texture from melting bone marrow.

Bienenstich, or 'bee sting cake,' is a German favorite made of sweet yeast dough, filled with vanilla or cream, topped with caramelized flaked almonds.