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Information about Catalonia

Region	Catalonia
Country	Spain
Climate and soil	The region of Barcelona, among the most dynamic in Europe, differs significantly from the rest of Spain. The Catalan vineyards cover a vast area that extends from the warm Mediterranean coast to the mountains of the interior, whose low temperatures have a positive effect on the quality of the wines.
Typical products	The range of wine products of the region, ranging from the most delicate sparkling wine to the fullest of red wines, has no equal in the rest of the country. The most well known and widespread Catalan wine is Cava, a Spanish answer to Champagne. 95% of the Cava is produced in Catalonia but this name also designates some sparkling wines from Rioja, Aragón, the Valencian Community and Extremadura, provided they are produced using the traditional method. Penedès is the main denomination of still wines, with a characteristic flavor that is more widespread here than in the rest of Spain: they were introduced in the sixties by pioneers such as Miguel Torres, Catalan leader for still wines. The increasingly widespread DO Catalunya, which overlaps with all other Catalan DOs and admits all the grape varieties authorized in the region, was introduced in 1999 mainly because the denomination Penedès began to be reductive for the active expansion of Torres. In 2001 the highest western vineyards of the Tarragona DO obtained an autonomous DO, Montsant, which surrounds the exceptional DOCa Priorat.
Typical dishes	Catalonia is a region with a great culinary tradition, and its capital, Barcelona, is an excellent example: the first Spanish cookery book was printed in Ciutat Condal in 1477. In Catalan cuisine, ingredients are used both from the inside mountainous, both products of the sea coming from the coast, dishes precisely called sayings of mar y muntanya, in which these ingredients are skilfully mixed to obtain very tasty dishes. Among the various Spanish regional cuisines, the Catalan is the one with the greatest foreign influences, especially from neighboring France and Italy, so it is easy to find many similarities with our local cuisine: the basis for many dishes is the sofregit, that is the fried onion , celery and carrots. The most representative dish of Catalan cuisine is the simple bread and tomato. Prepared with the pà de pagès, a typical homemade bread, it is a bruschetta with oil and minced tomatoes, to which the Catalans sometimes add some crumbled jamón.