The gastronomy of Sitges
One of the most representative elements of a culture is its food, even beyond language, which can be shared by several cultures at once. The food is part of the traditions, rituals, beliefs, collective memory and everyday life of a people. In turn, part of the individual’s unique and very personal way, being through sensations that refer to emotions, memories, personal experiences.
The gastronomy of Sitges belongs to the sailor tradition. So, we are talking about a lot of fish and seafood and good wine. Some of the plates you can still ask for in a restaurant are millenary recipes. The are some dishes that you must try and this won’t be difficult because they are the pride of every restaurant of the city.
Here we go:
The xatonada is a traditional meal, rooted in the most ancient folk customs of the Garraf and the Penedes, south of Barcelona. The route begins in Sitges going inward to Vilafranca, it is then directed through the inside to El Vendrell and close again to the sea in Vilanova i la Geltru.
It is a cold dish offered as typical and popular. You can find many different ways to make, but you will mainly find this combination: escarole, shredded the desalted cod, salted tuna with anchovies and olives.
Normally the sauce will have garlic, almonds, and hazelnuts, anchovies, peppers blanched fried sweet bread, pepper, oil, vinegar, and salt. This dish is widespread throughout the Penedès region. Xató is a great salad that combines products field with the sea.
The sweet wine made only from the variety of the same name, Malvasia de Sitges, and their peculiarities; a later vintage, high acidity, sensitivity to powdery mildew and proximity to the sea. Some historical references dating back to 1300 speak of Malvasia de Sitges as a continuation of the Greek Malvasia. Legend has it that, the first shots of Sitges Malvasia came to hand of almogavar’s at the beginning of the fourteenth century came to fight Eastern Mediterranean under the command of Roger de Flor.
Escumes de Sitges
The success of these pastes typically from Sitges, light, and crispy, is based on having a good Marcona almonds among its ingredients.In the preparation, mount the egg whites and sugar are loaded into a pastry bag, add chopped almonds and put in the oven.
In the preparation, mount the egg whites and sugar are loaded into a pastry bag, add chopped almonds and put in the oven. You can find these sweet pastries in almost every bakery of the city and the go really good as a dessert with a glass of malvasia.
Thank you for reading! We hope you’ll enjoy the amazing food of the Mediterranean. Contact us if you need to find a place to stay for your holidays!