Walking the Via Blava Anoia means immersing yourself in this universe: while the river guides the path, each village offers a taste of its identity through local dishes and produce.

1. The “vinyala” snail

A typical snail of Anoia, especially valued for its fine and tasty meat. It differs from the “bover” because it lives in dryland areas, with its strongest tradition in the Òdena basin. In the kitchen, it lends itself to multiple recipes: with meat, with fish, or simply on its own, seasoned with herbs, spices, or even chocolate.
Every September, Òdena celebrates the Vinyala Fair, a gastronomic event that brings together restaurateurs and visitors to taste this authentically Anoian product.

2. Meat, the protagonist at the table

If there is an emblematic product of Anoia, it is meat—especially pork and game. The region is known for its artisanal cured meats: sausages, fuets, white and black butifarras that form part of any fork breakfast or a good sandwich.

He most celebrated dish is undoubtedly the Christmas turkey hen, traditionally raised on farmhouses and turned into the centerpiece of festive meals. Stews of rabbit with allioli, braised beef, or partridge with mushrooms are also very present, dishes that bring back the aromas of mountain cooking.

3. Mushrooms and olive oil, treasures of the land

In autumn, Anoia’s forests become the setting for mushroom hunting. Saffron milk caps, porcini, and grey knights are cooked over embers or in casseroles, often accompanied by potatoes or meat. It is humble cuisine, exalting the strength of the product.

No less important is extra virgin olive oil, produced in various villages of the region. Fruity, intense, and full of character, it gives life to bread with tomato, salads, and grilled vegetables.

4. Sweets and desserts with identity

Anoia also has its sweet corners. The nearly century-old Jorba bakery, founded in 1930, is a must-stop: one has to try its coca de forner and sweet and savory biscuits. The “cocas de recapte”—either savory or sweetened with sugar and anise—are very popular. The nougats of Agramunt have crossed borders, but local bakeries also offer caramelized almonds, panellets, and honey from the region’s rich beekeeping tradition.

Among honey producers, Mas Buret stands out as one of the most important in Catalonia, located in Santa Margarida de Montbui. From here come rosemary honey or heather honey in winter. The apiary can be visited if you are in Anoia or near the Via Blava.

5. Unique local products of Anoia

This cuisine is not only a collection of recipes, but a network of local and unique products connecting agriculture, livestock, and food crafts with everyday life. Each dish from Anoia speaks of an intimate relationship with the land and the seasons, and it is this bond that gives food its true flavor.

Along with olive oil, special mention goes to the Cigronet de l’Anoia, a local chickpea variety passed down through generations, well adapted to the environment and of great gastronomic value. Several producers grow it, some with organic methods, such as Fruits del Secà (Sant Pere Sallavinera) and Pep Mestre (Argençola).

6. The region’s wineries

Anoia offers a wide range of wineries and cava cellars, providing a true wine tourism experience. Visitors can explore places like Celler Pla de Morei, offering immersive activities such as “Winemaker for a Day” or pairings among vineyards and dry-stone walls, or Caves Bohigas, with its 13th-century farmhouse, neo-Gothic chapel, and impressive underground cellars. Other highlights include wineries like Can Feixes or Raventós Rossell, which combine nature, vineyards, and family tradition, maintaining an artisanal and quality-driven production.

7. A network of local flavors

Walking along the Via Blava Anoia is not only about enjoying the riverside landscape, but also discovering a gastronomic culture lived with all the senses. At every stage, there is an ingredient, a dish, and a story to taste.