Summer is the season for picking tomatoes (Lycopersicon esculentum). They are also known as tomata or tomaca, and are one of the most important foods in Catalonia.

The brotons and espigalls are derived from two different growth phases of the brotonera cabbage.

Pa de Pagès Català is a country bread made in Catalonia which received protected geographical indication in 2013. It is a traditional, round loaf with a crispy crust, a soft crumb structure and large air bubbles, and at least the shaping of the loaf is done by hand.

This fish, also known as swordfish, is characterised by its white and semi-fatty flesh with an intense taste and aroma.

Dried fruit has, for centuries, been a basic food in Catalonia.

In the past, when practising Catholics were recommended to abstain from eating meat during Lent, fish dishes became more popular, above all because they were cheaper than they are today.

In Catalonia, the main lettuce production (Lactuca sativa) is found in the districts of El Baix Llobregat, El Maresme and El Baix Camp.

This cabbage is a cross between green cabbage and Easter cabbage.

The Jerusalem artichoke is a high-yielding plant which comes originally from North America and produces a tuber similar to a potato, but less regular in shape.