The cherry season starts in May and goes on until early July.

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.

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

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

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

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.

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

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.