This document provides information about important places, gastronomy, flora and fauna, and festivities of Catalonia and Spain. It discusses landmarks like La Sagrada Familia and Casa Batlló in Barcelona, Plaza de España in Madrid, and El Teide volcano in the Canary Islands. It also describes traditional Catalan foods such as Vic salchichón sausage, panellets cookies, botifarra sausages with beans, and crema Catalana custard. Finally, it discusses wildlife like grey wolves and brown bears, plants such as oak trees and windflowers, and cultural festivals including castellers human towers and Castanyada chestnut roasting.

1. Catalonia & Spain
Dani Erbàs
Lluc Esquirol
Diego Penalva
Joan Benaiges
Chus Antoñanzas

2. Important places of
Catalonia & Spain

3. The Sagrada Familia
It is the last unfinished Gaudi
and it has become the
symbol of Barcelona. La
Sagrada Familia is
construyendo Ido has always
thanks to them and today's
donatives them are
provenientes income of the
visitors that would allow them
to continue with the
works. The Cathedral of the
Holy Family can be visited
from 9:00 am las las 18:00 in
the morning until late in the
winter and timetable to 20:00
pm in the summer timetable.

4. Casa Batlló
Gaudí was commissioned the
complete renovation of this
property Property Josep Batllo
and Casanovas, a textile
industrialist, and Labor in this
house from 1904 Until
1906, raising well One of the
most striking buildings and
special Barcelona. Almond In
conjunction with the House and
the Lion House Morera, Casa
Batllo is part of the complex the
Isla de la Discordia '. Located
in Paseo de Gracia No
43, Casa Batllo can visitarse
Monday through Sunday from
9:00 am to 20:00 pm.

5. Plaza de España
With its aesthetics a bit of
date, Plaza de España has earned
the heart of the madrileños and
has become one of the meeting
place for youth and
tourists, specially these sunny
days, for tumbarse in your lawn
and enjoy the view of the famous
sculpture of Don Quixote who
preside square and also the view
of the buildings with Spain and
Madrid, the latter, with its 142
meter high it conviertieron years
during the height of most
building Concrete Europe and an
icon of Spain openness.

6. El Teide
This summit, the tallest in
Spain is located in the Canary
Islands. In the southern part
of the park there is a planted
area of ​rocks curiosas, as
Chinclado is on a rocky
Formations of the most
emblematic and curiosas
origenvolcánico of the island
of Tenerife. The Parque
Nacional del Teide It was
declared a World Heritage
Site by UNESCO.

7. Gastronomy in Catalonia

8. Introduction
• As with nearly all cultures, Catalonian cooking has great character.
Its innovative cooking often looking back to history for inspiration.
Although ultimately Mediterranean, Catalonia has been influenced
by various cultures over the centuries: the Greeks, Romans, the
Italians in the eighteenth century and the French have all left their
mark on this complex cuisine. Catalonia has absorbed the best of
each country and created a culinary package which forms part of
the popular wisdom of the region.
• The Catalonian cuisine uses the same ingredients as in other
Mediterranean regions: tomatoes, garlic, fresh herbs, olive oil
(particularly those of the Denomination of Origin Garrigues and
Siurana, prepared using the variety of olive called the
"arbequina"), onions, cod… The traveller is sometimes reminded of
dishes from Provence, Rosellon, Naples or Sicily: cities which
invaded the Kingdom of Aragon of which modern Catalonia formed
part.

9. Vic salchichón
• The quality of the best lean pork, careful manufacture and the climatic
conditions of the Barcelona county of La Plana de Vic, which hugely
influence its curing, give the Vic salchichón sausage its unmistakable
aroma and flavour which have won it the international fame it deserves.
• To make it, meat and bacon from top-quality white pigs is used together
with white and black pepper and salt, all macerated for at least 48 hours
and packed in natural skins. The nearby Montseny mountains, which
generate a gentle but continuous breeze and cause a great deal of
mist, influence the curing of the pieces for 45 days, during which they
acquire the sensory qualities that have made them so highly prized. The
mixture is perfectly bound together and is very aromatic and tasty. They
are presented in candle shapes, 7-8cm in diameter and between 50 and
60cm long.

10. Panellets
• “Panellets” are a traditional sweet from
Cataluña, prepared for “Dia de Todos los
Santos” or All Saints Day and served with
moscatel or “cava,” Spanish sparkling wine. It
is made of equal parts ground almonds and
sugar, formed into balls and decorated with
pine nuts, rolled in cocoa powder, candied
cherries or coconut flakes. They can also be
flavored with coffee or cinnamon. The most
popular type is the one rolled in pine nuts.

11. Botifarra amb mongetes
• Now you can make the butifarra it's time for a recipe
that uses them. Sausages have an affinity with beans -
think Toulouse in a cassoulet, chorizo with chickpeas or
even a tin of Heinz all day breakfast (maybe) - and this
dish follows in that tradition. One minor difference
with butifarra amb mongetes though is the sausages
aren't cooked in the beans and the beans are
fried, something I've never before seen as an end to
boiled beans.
• Mongetes are a Catalan white bean, I have seen haricot
mentioned on the packaging along with the Catalonian
name but they're a lot larger than haricot I've seen
over here.

12. Catalan Cream
• Crema Catalana or Catalan Cream is the
Catalan name and version of the French
dessert, crème brulée. In fact, many regions
lay claim to the origin of the dessert.
Wherever it originated, enjoy and let it
dissolve in your mouth! It is a great dessert for
Spring, since it is also called Crema de Sant
Josep, or St. Joseph’s cream, traditionally
prepared on March 19th, St. Joseph’s Day, the
Spanish equivalent of Father’s Day in the USA.

13. Easter egg
• Laster week here in Barcelona, known as
´Semana Santa´ (Holy Week), would not be
complete without making the ´Mona de Pascua´
cake, ´Mona´, a Moroccan term meaning gift.
• Traditionally given by a godparents to their
godchildren at Easter, the original cake is like a
gigantic doughnut containing boiled eggs. The
exact amount of eggs depends on the age of the
godchild.

14. FAUNA OF CATALONIA

15. LLOP GRIS (GREY WOLF)
• The wolf is a mammal of the order
Carnivora. The dog (Canis lupus
familiaris) is a descendant of the
wolf, and is considered a
subspecies of the wolf, the most
important differences between
them are (in the case of the wolf)
ears a bit more rightwing over the
nose, a very strong jaws and claws
longer, though, as there are a
variety of wolves, and especially of
dog breeds, it is difficult to clarify
the differences.

16. L’ÓS BRU (BROWN BEAR)
• The brown bear is
almost unmistakable:
• Its size, thick
legs, head, too big
and strong and round
ears, along with fur
which is mostly
brown, but can get
very dark shades
present, are the main
features to identify
the species.

17. FLORA OF SPAIN
• EXAMPLES:
The Rockrose
Pine tree
Oak tree
Blockhead
Black pine

18. FLORA OF CATALONIA
• EXAMPLES: Wind flower
Oak tree Bugle
Water plantain
Alyssum Common burdock
Kidneywort

19. FESTIVITIES OF CATALONIA

20. CASTELLERS
A castell is a human tower built traditionally in festivals at many
locations within Catalonia. At these festivals, several colles
castelleres or teams often succeed in building and dismantling
a tower's structure.

21. CASTANYADA
• The Castanyada and the Magosto are
popular festivals, celebrated
in Catalonia and Galicia respectively, mainly on All Saints' Day.

22. Saint George's Day
• Saint George's Day is the feast day of Saint George. It is
celebrated by various Christian churches and by the several
nations, kingdoms, countries, and cities of which Saint George
is the patron saint. Saint George's Day is celebrated on 23
April, the traditionally accepted date of Saint George's death
in AD 303.