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.
5. 2- Wine production:Empordà (DO)
• 3.2 BRIEF HISTORY OF WINE MAKING IN EMPORDÀ
• Rhode and Empúpries are traditionally considerared the gateways through
which the Greeks introduced the vinyard to the Iberian Peninsula, around
600 BC.
• In the late nineteenth century was the first refion in mainland siffered the
scourge of phylloxera from Fance.
• In 1929 he established the first cooperative winery in Espolla wine making
possible the renovation.
• In 1975 he formated the PDO Empordà – Costa Brava.
6. 2- Wine production:Empordà (DO)
• 3.3 THE VINEYARDS AND MOST COMMON TYPES
OF GRAPES.
• The following white grapes are permitted : White
Grenache, Macabeu, Muscat d’Alexandria,
Chardonnay, Gewürztraminer, Malvasia,
Piquepoul, Sauvignon Blanc, and Xarel·lo.
• The reds are: Carignan,
7. GASTRONOMY VOCABULARY
Scorpion fish: escòrpora To spread: difondre
Gurnard: lluerna Aubergines: albergínies
Garlic: all To wrap: embolicar
Pan: paella Cling film: film transparent
To fry: fregir To peel: pelar
To stir: remenar To cut into strips: tallar en
Slices: llesques tires
Curdled: quallat Remove: treure
Seeds: llavors
8. 3- Typical dishes of Baix Empordà
• 3.1. HISTORY OR BACKGROUND OF THE DISHES
- reflection of its territory
- fish and seafood
- the field produce,
the market gardens and
the fruit orchards
- meat, cheese and wild fruits
and mushrooms
- “sea and mountain” cooking
- high-quality local products
- typical products
- experimentation and creation
9. 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.
10. 3- Typical dishes of Baix Empordà
• 3.1 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. Stir
until it is all well mixed. 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 a fair amount of
the curdled alioli. (This can be served apart if you prefer).
• Recommendation: leave the suquet to sit for a few minutes
before serving.
11. 3- Typical dishes of Baix Empordà
• 3.1 RECIPE
ESCALIVADA
Ingredients
• 3 green peppers
• 2 red peppers
• 3 aubergines
• 3 tomatoes
• 2 medium onions
• olive oil
• salt
• white pepper
12. 3- Typical dishes of Baix Empordà
3.1 RECIPE
How to cook it
• "Escalivar" means to bake in embers
• Before cooking the vegetables, spread the tomatoes, aubergines, onions
and peppers with a little bit of oil.
• While they are cooking, turn the vegetables so that they cook on all
sides. They will be ready when the outer skin looks all black and burnt.
• Take them out of the oven. A good tip is to wrap the ingredients in cling
film; in this way, when they have cooled down a bit, they will be easier to
peel.
• Peel the peppers, aubergines and tomatoes and remove the seeds.
• Peel the onion.
• 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.
