The Alta Anoia chick pea is small with a very smooth surface and a very thin skin; increases in volume by as much as three times during cooking. Passed down from parents to children for many generations, it is a local speciality that has achieved a perfect adaptation to the environment and exceptional gastronomic qualities. Several producers in the region grow this legume, some organically, such as Fruits del Secà in Sant Pere Sallavinera and Pep Mestre in Argençola. They can be purchased at various points, including the Agro Igualada cooperative shop.

An interesting way to get to know a territory is through its local products and gastronomy. In Anoia you can relive a small part of life in the historical paper mills through the dish known as arròs paperer, an 18^th-century recipe you can enjoy today in the region’s restaurants. A stew based on rice and meat (lamb or beef shank) seasoned with onion, tomato, lard, a small bay leaf and a touch of wine. It is a recipe full of history that takes you back to life in the mills of yesteryear.

In the Alta Anoia area, we also find the Calaf botifarra sausage, made with the finest parts of the pig mixed with bacon fat and seasoned with salt and pepper. Calaf eggs are also famous for their quality and freshness. They come from the poultry farm belonging to the Frauca family, who have been raising chickens and producing eggs since the mid-20^th century.

The origin of arròs paperer 

To find the origin of this dish we have to go back to the 18^th century and the paper mills of the time. In that period, Anoia was one of the most active paper-producing regions and had a large number of mills along the banks of the Anoia river and its tributaries.

Capellades and La Pobla de Claramunt were two of the towns that lived from this industry, although it is known that many of the municipalities of Anoia had at least one paper mill. The paper from this area, especially cigarette paper and shaving paper, was sold to a large part of the Spanish market, as well as to the colonies in America. This satisfying dish of rice and meat was cooked to provide the paper mill workers with enough energy to endure the long working days.