This sparkling wine, famous all over the world, started to become known in the area of Sant Sadurní d’Anoia (Alt Penedès) in 1872, when Josep Raventós produced the first 3,000 bottles in the historical Codorníu winery. Currently more than 200 million bottles are produced each year.

The Casa Cudié, founded in 1946, invented catànies in 1986. Currently they are one of the typical sweets from Vilafranca del Penedès.

Artichokes (carxofa) have, since the early 20th century, been the main vegetable grown in the delta of the Llobregat river given the fertile soil and the mild climate.

Young cocks are ducklings which are neutered when they are six months old. Due to a very special diet these animals produce healthy meat, which is very tender with an exquisite flavour.

For centuries, the district of El Berguedà is considered as the best area for mushroom picking thanks to its climatic conditions and it forests which are humid in the Autumn.

In Catalonia the Muscovy duck is also referred to as almescat, turc, morisc or Barbaria. It is a black duck, with white feathers on its wings, with thin skin and firm meat with little fat.

Aioli is a sauce made using very basic ingredients: garlic, salt and oil. It is thick, with a yellowish colour and a strong flavour.

Malvasía de Sitges is a sweet wine typical in this town on the Catalan coast. It is made using a grape variety with a white stock originally from Greece which is from where its name originates.

Panellet is a traditional sweet from Catalonia, the Balearic Islands and Valencia. Made from potato, sugar, almond flour and egg yolk, they are eaten during the All Saints feast served with chestnuts and sweet potatoes.

Serrano ham is a pork product obtained using salt preservation processes.