Gastronomia

When we talk about food in Sant Sadurní d'Anoia we inevitably talk about bubbles: cava is the soul of the village and the common thread of most meals, but the capital of Penedès has managed to combine it with a local cuisine where both the peasant tradition and the artisan product shine. The local restaurants — from the veteran Cal Joan Marina to the creative Cal Blay Vinticinc — are stocked with the vegetable garden of the lower Anoia, the farms and bacon shops of the region and, above all, a range of sparkling wines that transform any dish into a party.

In season, the grilled calçots with romesco sauce share prominence with the meat grill (peasant butifarra, black sausage, rib and rabbit) and with the cod dishes —traditional esqueixada or grilled morro with garlic and chilli—that recall the old Catalan fondness for salted fish. In summer comes the time for the xató, a festive salad of cod and escarole that is finished here with a good brut nature; and in autumn the Festa de la Fil·loxera and the Cavatast fill the streets and tables with tapas paired with the first bottles of the year.

The confectionery keeps alive the sweet memory of the Penedès: caramelized dried fruit catanias, carquinyolis, Catalan cream and artisan nougat are often accompanied by a semi-dry cava or a chocolate liqueur made with cocoa from the Simón Coll house, the other gastronomic icon of the town. The result is a table where festive airs coexist, recipes that have passed from grandmothers to grandchildren and the constant desire to innovate without renouncing the earthly essence of the territory.

Date: 30/11/-0001
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