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Catania is a typical sweet of the Alt Penedès: roasted marcona almonds, caramelized and covered with a layer of praline and cocoa powder. Although its fatherhood is attributed to Vilafranca, Sant Sadurní has become a major center of elaboration thanks to the synergy with cava, which provides a refreshing counterpoint. Local pastry shops offer classic catanias and versions flavored with citrus or rosé cava. The process remains eminently artisanal: slow roasting, caramel bath copper cauldrons and manual breading that guarantees the uniform cocoa layer. They are a common gift in visits to cavas and star of the dessert menus of the Cavatast.
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