Authors: Ada Parellada
Périgord truffle
: This valuable black truffle (
Tuber melanosporum
) is named after the Périgord region in France where it grows with oak and chestnut trees.
pernil de gla
: Ham made from acorn-fed pigs (see
bellota
).
picada
: A unique element of Catalan cuisine. Used since at least the thirteenth century, this thickening and flavouring agent is made of such ingredients as nuts, garlic, fried bread, olive oil, herbs, spices and sometimes a touch of dark chocolate, pounded together with a mortar and pestle (one of the meanings of the verb
picar
is “crush”). It is usually stirred into the dish a few minutes before the end of cooking.
pijama
: An over-the-top Catalan dessert, typically including tinned pineapple and peaches, crème caramel, ice cream and cream.
Priorat wine
: The Priorat, a region of Catalonia with unique black slate and quartz soil, is famous for its full-bodied red wines. It is one of only two wine regions to receive (together with Rioja) the highest Spanish qualification for a wine region (DOC). The main grape variety in the region is Grenache but Carignan, Shiraz and Cabernet Sauvignon grapes are also grown, together with four authorized white varieties.
El Puntido
: An oak-aged red wine (100 per cent Tempranillo) made by Viñedos de Páganos in the Rioja region.
Raimat Cabernet
: Named after a locality in the Catalan Province of Lleida, the Raimat winery produces wines that have been granted a Designation of Origin (or Protected Geographical Status) under the name of Costers del Segre. The Raimat Cabernet Sauvignon is oak-aged and greatly appreciated for its satiny palate with forest-fruit touches.
romesco
: This sauce from Tarragona is typically made from any mixture of almonds, pine nuts and hazelnuts, roasted garlic, olive oil, hot peppers and
nyora
peppers. Roasted tomatoes and red-wine vinegar may also be added.
sardana
: A circle dance, originating in the Empordà region, going back to the sixteenth century according to some scholars, which became popular and extended throughout Catalonia with the
Renaixença
cultural revival movement which began in the Principality of Catalonia in the first half of the nineteenth century. The music is played by a
cobla
, a band consisting of ten wind instruments, a double bass and a small drum.
Sauternes
: A sweet wine from the Sauternais region in Bordeaux. It is made from Sémillon, Sauvignon blanc and Muscedelle grapes that have been affected by “noble rot” (
Botrytis cinerea
), which causes the grapes to become slightly raisin-like, giving the wine a concentrated, distinctive flavour.
sofregit
: A simpler Catalan version of the Spanish
sofrito
and the Italian
soffritto
, is made of onions and (usually) tomatoes and cooked in olive oil to a jammy consistency. It may also include garlic and other vegetables, for example leeks or red peppers. It is used in hundreds of Catalan dishes.
suquet
: A fish and potato stew from the Empordà region. The name comes from the verb
suquejar
, meaning to seep or exude, suggesting that the fish flavours ooze into the sauce. The quality of the ingredients is very important in this delicious simple dish.
Terra Alta
: This Designation of Origin (DO) wine-making area is in the western part of the Province of Tarragona. The name means “High Land” and the region is known today for its Grenache Blanc white wines and a growing red-wine production.
Les Terrasses
: An oak-aged red wine made from Carignan, Grenache, Cabernet Sauvignon and Shiraz grapes by the Álvaro Palacios winery in the Priorat region of Catalonia.
trinxat
: This dish from the Cerdanya and Alt Urgell regions, and Andorra, is made from boiled potato and cabbage, which are mashed together, mixed with pork belly and fried in olive oil.
Tudela asparagus
: The white asparagus from Tudela de Duero in the Valladolid region. It is so famous that the town holds an Asparagus Festival every year, on the last weekend of May.
Vall Llach 2007
: The year 2007 saw an excellent vintage in Porrera, in the Priorat region where the Vall Llach winery is located. With black currant, ripe berry and toasted almond overtones, and a silky finish, this red wine is made from Carignan, Merlot and Cabernet Sauvignon grapes.
Verdejo
: A very old variety of white-wine grape which was brought, probably by Mozarabs, to the Rueda region (Castile-León) in Spain, which has Designation of Origin (DO) status. Wines labelled “Rueda Verdejo” must contain 85 per cent of the grape but they are often 100 per cent Verdejo. They are aromatic and full-bodied. The grapes are usually picked at night to avoid, thanks to the lower temperatures, oxidation or browning.
Vichy Catalan
: A well-known brand of mineral water of high mineral content and natural carbonation from Caldes de Malavella, which was known for its hot springs in prehistoric and Roman times.
Xarel·lo
: A sweet, small and compact white-wine grape variety, typical of the Penedès and Camp de Tarragona regions, used in the production of cava.