2. INDEX
1. Situate Baix Empordà on the map of
Catalonia
2. Wine production : Empordà (DO)
3. Typical dishes of Baix Empordà.
4. Gastronomic Campaigns in Baix Empordà.
6. 2- Wine production:Empordà (DO)
• 2.2 BRIEF HISTORY OF WINE MAKING IN
EMPORDÀ
• The Greeks introduced the vinyard to Empúries and
Rhode, around 600 BC.
• In 1929 they established the first cooperative winery in
Espolla.
• In 1975 they created the DO Empordà – Costa Brava.
7. 2- Wine production:Empordà (DO)
• 2.3 THE VINEYARDS AND MOST COMMON TYPES
OF GRAPES.
• The vineyards: Mas Oller, Mas Patiràs, Mas
Anglada, Sota els Àngels, Can Sais, Celler
Brugarol, Castell de Calonge, El Mas Eugeni and
Mas Mont.
• The following white grapes are permitted : White
Grenache, Macabeu, Muscat
d’Alexandria, Chardonnay.
• The reds are: Carignan, Grenache, Cabernet
Sauvignon.
8. GASTRONOMY VOCABULARY
Scorpion fish: escòrpora Aubergines: albergínies
Gurnard: lluerna To wrap: embolicar
Garlic: all Cling film: film transparent
Pan: paella To peel: pelar
To fry: fregir To cut into strips: tallar en
To stir: remenar tires
Slices: llesques Remove: treure
To spread: extendre Seeds: llavors
9. 3- Typical dishes of Baix Empordà
• 3.1. HISTORY OR BACKGROUND OF THE DISHES
- reflection of its territory
- fish and seafood
- the field
- meat, cheese and wild fruits
and mushrooms
- “sea and mountain” cooking
- high-quality local products
- typical products
- experimentation and creation
10. 3- Typical dishes of Baix Empordà
• 3.2 RECIPE
FISH SUQUET
Ingredients
• 180 g per person of scorpion fish or gurnard
• 4 garlics
• 4 small ripe tomatos
• 1 ½ potatoes per person
• Curdled alioli (garlic and olive oil sauce)
• Water or fish fumet.
11. 3- Typical dishes of Baix Empordà
• 3.2 RECIPE
How to cook it
• Put some oil in a pan and fry the garlics until they are golden-
brown.
• Add the tomato and when it has reduced, add the potatoes
and stir. Then add the fumet and allow the potatoes to boil.
• When the potatoes are about 8 minutes from being
cooked, add the fish cut into slices.
• After a few minutes, when the fish is cooked, add some alioli.
(This can be served apart if you prefer).
• Recommendation: leave the suquet to sit for a few minutes
before serving.
12. 3- Typical dishes of Baix Empordà
• 3.2 RECIPE
ESCALIVADA
Ingredients
• 3 green peppers
• 2 red peppers
• 3 aubergines
• 3 tomatoes
• 2 medium onions
• olive oil
• salt
• white pepper
13. 3- Typical dishes of Baix Empordà
3.2 RECIPE
How to cook it
• Spread the tomatoes, aubergines, onions and peppers
with a little bit of oil.
• They will be ready when the skin looks all black and
burnt.
• Peel the peppers, aubergines, tomatoes, and the onion
and remove the seeds.
• Cut all the vegetables into strips and lay them out on a
dish.
• Dress with salt and pepper and olive oil.
• Escalivada is served cold as a starter or with
anchovies, cold sausages and meats.
14.
15. 4- Gastronomic Campaigns In Baix
Empodà
• Activities involved
Fairs and markets
Sardana dancing and
coblas
