Sitges apartments - Sitges accommodation - apartment for rent in Sitges - vacation rentals - short term rentals - cheap accommodation   Gastronomy RECIPE - XATÓ DE SITGES Xató is an escarole based salad prepared seasonally throughout the Garraf region of Catalunya, each town here has its special recipe. Salad dressing: - 100 grams ametlles torrades (toasted almonds) - 60 grams avellanas torrades (toasted hazelnuts) - 2 peces seitons (2 anchovies or more to taste) - 2 peces grans d'all (large garlic cloves or more to taste, crushed) - 4 peces nyores escaldades (red rehydrated adobo type peppers) - 1/2 pece bixto (chili pepper or more to taste) - Pa fregit o torrat (bread toasted or fried) - Vinagre (vinegar - red wine) - Sal (salt to taste) - Oli d'oliva (olive oil, the spicier the better) Preparation of the xató dressing: In a mortar, crush the almonds, hazelnuts, anchovies, garlic and peppers to a paste, add the toasted bread softened in some vinegar, salt and olive oil to form an emulsified dressing. Salad plate): - Escarole. - 12 anchovies. - 100 gr salad tuna. - 100 gr dried salt cod, rehydrated. - 100 gr arbequina olives. Preparation of the salad for serving: Wash, dress and toss the escaroles in the dressing. Add half the anchovies, tuna and cod to the escarole. Arrange the olives around the plated salad and drizzle over more dressing. Garnish with the remaining fish. Wine and Cava Within the last twenty years, as a result of fundamental changes in the technique of vinification and the careful selection of the most suitable types of grape, the quality of Catalan wines has improved dramatically. In addition to the resuscitation of old autochthonous vines, noble vines from abroad were adapted to local climate and soils. As a result, Cabarnet Sauvignon and Chardonnay, as well as other exotics such as Pinot noir, Gewürtztraminer, and Reisling are widely cultivated throughout Catalunya. There are eight demarcated regions in Catalunya, administered not from Madrid but by Catalunya´s own Institute of Wine. These regions are Allela and Empordà in the north-east, Costers de Segre in the north-west; and Penedès, Tarragona, Priorat, Terra Alta and Conca de Barberá to the south of Barcelona. The sparkling wine produced locally by the méthode champenoise is known as cava, named after the cellars in which the wine is made. The headquarters of the cava industry is Sant Sadurí d’Anoia, half an hour south of Barcelona, home to the two giants, Freixenet Freixenet and Codorniu (which alone produces 60 million bottles a year), as well as dozens of other producers whose cavas are also open to visitors. Although made by the some process, cavas of course differ from champagnes in that they are the product of different grape varieties grown in a sunnier and warmer climate. The difference in price between Champagne and cava is not a gauge of the difference of quality but reflects the cost of the grapes (in 1991, US$3.35 in the Champagne region and 30 cents per kilo in the Penedès) and lower labor costs in Catalunya thanks to more advanced technology.
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