Gastronomy and wine tourism

La Cadira (The Chair), La Bardera (named after a nearby ancient farmhouse), El Circell (The Tendril), Sant Pau (Saint Paul) and Balcó del Penedès (Balcony of the Penedès) are the names of the five lookout points that form part of the Miravinya route. This route, designed to be travelled by car, is a fantastic way to discover a good part of the geography of the Alt Penedès region, along with its culture and history. In addition to vineyards, you can also explore mediaeval castles, paper mills, chapels, monasteries, towns and villages, and natural areas of great interest.

The Bages region has been home to vineyards since the 16^th century. However, in recent years, the wines produced there have obtained the DO (Designation of Origin) Pla de Bages quality seal. The local grape variety of the region is picapoll, which produces a fruity white wine with a fresh bouquet and a wonderful texture and personality, as you will discover on the DO Pla de Bages Wine Route.

Bages and Anoia are quintessential crop and livestock farming regions. In recent years, various groups of producers and chefs have sprung up that have begun to revive a cuisine with a conscience, based on local products.

Some people say that gastronomy is a landscape placed on a table, a striking image that fits the regions of Barcelona like a glove. Thanks to its myriad crops and a prodigiously rich coastline, there’s an endless list of products to discover every day in the market and, from time to time, in one of the many traditional gastronomic festivities celebrated in the area.

A steady flow of craft breweries have opened their doors over the last decade in the regions of Barcelona. With every year that passes, local craft beer production grows in volume and diversity, catering for increasingly specialised consumers seeking new taste sensations. If you’re a beer fan and you’d also like to see how it’s made, note down the names of three breweries that usually offer tours of their facilities.

The region of Anoia boasts a huge range of local products: pulses (such as the chickpea of Alta Anoia), cereals (cereals (such as the rice used to make “paper rice” a famous local stew”), the tasty Calaf sausage, and wildflower honey or olive oil. Although a rich variety of products are grown and produced in the region, some of them are not especially well known. Discover the essence of the gastronomy of Anoia, taking a tour of its most prized flavours.