Discover all the tourist activities you can do in the towns and villages of Barcelona's regions. There are so many proposals that you will not get to the end! What are you waiting for?
Cod was allowed during Lent so it became the main substitute for meat in many recipes. Today, this white fish is prepared in all sorts of ways throughout the year but the most delicious recipes are perhaps the ones that combine it with market garden produce. Need some ideas? Head to the Cod Gastronomy Days held in Pineda de Mar in March and you’ll get the chance to taste cod-stuffed peppers, cod with samfaina (Catalan-style ratatouille), salt cold salad or cod with artichokes, among other recipes.
While in Pineda de Mar they celebrate Lent with the Cod Gastronomy Days, the custom in Vilafranca del Penedès is to organise a culinary get-together to pay tribute to their favourite dish. We are of course referring to xató, a salad of curly endive, cod, tune, anchovies and arbequina olives served with romesco (red pepper and nut sauce). But there are as many types of romesco as there are chefs, so don’t miss the tasting prepared during the Xató Festival in Vilafranca, where you’ll discover the recipes of the most famous xató experts in the Garraf and Penedès regions.
The Pesolda is a culinary event in which local restaurants offer menus with exquisite dishes featuring the “floreta” pea, the most typical pea variety in the Maresme region.
When the summer draws to an end in Capellades, many households dry out figs in flat sieves lined with lavender. Once the fruits have dehydrated and shrivelled enough in the sun, they’re carefully flattened and stored in little boxes. This is one of the favourite desserts of locals in Capellades, but they’re not the only ones, judging by the number of people who visit this town in the Anoia region during the traditional Fig Market... It’s been held since time immemorial on the second Sunday of Lent. There’s no better place to obtain figs, almonds, hazelnuts, walnuts and raisins, not to mention the typical codonyat of Capellades, a delicious jam of wine-soaked quince.