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Montsant wines taste best with local produce and recipes. Here are our tips and three typical dishes from the peasant cuisine.

Falset is not only known for its wine, but also for its Vermouth. This wine-based aperitif is flavoured with various herbs, especially wormwood herb. Our tip: try it! This vermouth tastes best after a long walk or before a meal. But be careful: the enjoyment of this aperitif can last a long time, because the tapas offered with it are tasty and can replace a whole meal. A good place to eat for wine fans is the restaurant "Celler de l'Àspic". This is because it offers an excellent wine list that focuses on the wines of the region.

Besides wine, the Montsant region also offers olive oil of very high quality, protected by the PDO Siurana. In addition, almonds and hazelnuts of excellent quality are grown here. These can be ordered from the "Priorat Natur" shop, for example. Here you will find a good selection of wines and olive oils, but above all almonds and hazelnuts and many typical products made from them.

The dishes of the region have a Mediterranean flavour and are prepared with lots of vegetables, almonds and hazelnuts as well as olive oil. We present some typical dishes.

Clotxa

Traditionally from the farmers in the countryside come the "clotxa". This dish, once prepared for the road, consists of a round Catalan peasant bread with a hole cut out of it and filled with roasted tomatoes, onions and garlic, and herring.

The typical Easter dish is "truita amb suc", a kind of peasant breakfast or omelette prepared in a pan with broth when meat is not on the menu during Lent.

Calçotades

An important part of the Montsant culinary tradition are the"calçotades". The "calçots" are a typical onion from the Tarragona region, grown in a special way. Like asparagus, the surface is covered with soil so that it grows longer and stays white. During the cold months, when the winegrowers are pruning their vines, large outdoor barbecues are traditionally held. Here the calçots are roasted and eaten together with romesco.

Coca de recapte

The "coca de recapte" consist of a thin, elongated dough, traditionally made with peppers and aubergines, to which you add whatever is left in the fridge. This is where the name comes from: "recapte" means "to gather" and "to make the best of what you have at home". Typically, salted herring or butifarras, the typical Catalan sausages, are added.

Photos: © Patronat de Turisme Diputació de Tarragona, © flydime

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