A traditional recipe from the capital of Osona is used to make the soft sponge cake known as bizcocho de Vic.

The mountain potato of Peguera y Gósol is a high-quality tuber which is grown in the Pedraforca massif.

Small in size and quick to cook, the Oristà chick pea was traditionally cultivated for consumption by the local population of Oristà, in the Osona district.

The Muscovy duck of Penedès is one of the most highly regarded products from this area due to its less fatty meat. These birds are bred in poultry yards in the rural areas surrounding Vilafranca del Penedès.

Maíz escuadrado is known for its white colour, owing to the process of dehusking the grains. Originally from America, it involves a high-yield grain which is grown in el Berguedà district.

The Collsacabra bean is a variety which is highly valued in the fine food sector and has only been cultivated for the last fifty years.

The Maresme bean, also known as the ganxet bean has been awarded Protected Denomination of Origin (DOP).

Known for the dark green colour of its leaves, Moianès cabbage is the star ingredient in a popular dish of the area known as Baiatón.

The fishermen’s cooperative of Vilanova i la Geltrú is responsible for fishing for the “punxenc” snail, which stands out because of its size.

Becaruda extra virgin olive oil is a highly regarded variety in the Vallès Occidental area. The olives used to make it come from hundred-year-old olive trees.