2016 Year of Gastronomy and Wine Tourism
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2016
Year of
Gastronomy
and
Wine Tourism
C ata l o n i a
‘Come with me on a journey
of discovery, cultural enrichment
and enjoyment. You will get to know
new people and places, learn about
history, customs and traditions that,
at times, will bring tears of emotion
to your eyes but, most of all, you will
have a great time. A journey on which
you will experience the profound
pleasure of a fine meal. I invite you
to get to know Catalonia through its
wines, its produce and its cuisine.
This is a dish with many ingredients,
and you will love them all’.
Xavier Espasa,
Director of the Catalan Tourist Board
2 016
The Catalan Tourist Board has declared 2016
Year of Gastronomy and Wine Tourism. This
is an opportunity to focus marketing efforts
in Catalonia on specific and generic actions
linked to food and wine tourism experiences.
It is also an invitation to participate in a
journey of discovery that appeals to all the
senses. Discovering the cuisine, the wines,
the produce and the region. An opportunity to
enjoy a transversal tourism experience that
perfectly complements other forms of tourism.
C ata l o n i a
Contents Catalonia, European Region of Gastronomy (CREG'16) 7 Food Tourism in Catalonia 8 The origins of Catalan cuisine 9 A region and landscape as diverse as its culinary traditions 10 A wealth of cuisines 10 A basketful of products 14 Products to savour in every season 14 The gastronomic landscape 16 Gastronomic experiences 18 Wine Tourism in Catalonia 20 The culture of wine 22 Wine and cava denominations of origin 22 Over 300 wineries to visit 26 The wine cathedrals 26 Showcasing Gastronomy and Wine Tourism 28 Calendar of food and wine fairs and festivals 29 Year of Gastronomy and Wine Tourism 30 Action plan and targets. Highlights 32 Participation of the Catalan tourism sector 34 2 016
6 C ata l o n i a
Produce
D i v ersity
I de n tity
Cuisine Region
Catalonia, Catalonia has been named European
Region of Gastronomy 2016, an honour
The aim of the award is to contribute
to a better quality of life in European
European
that reflects the quality of its agricultural regions, by highlighting distinctive food
and culinary heritage and its tourism cultures, educating for better health and
Region of
industry, and highlights the excellence of sustainability and stimulating gastronomic
its produce, cuisine and traditions. innovation. This is achieved through a
wide range of activities and events and
Gastronomy The title identifies Catalonia as one of
Europe's leading regions for food and
through a knowledge-exchange platform
supported by European regions and
(CREG'16)
tourism. The great work done by Catalan
coordinated by an independent body
producers, restaurateurs, research
which helps to gather and disseminate
centres, schools, media, institutions and
the knowledge generated through the
chefs has put Catalan cuisine and food
activities of the participating regions.
products in the international spotlight.
On 2 July 2015 Catalonia was officially ‘Catalonia is gastronomy’
named as European Region of Gastrono-
my, together with Minho in Portugal. Catalonia, European Region of
Gastronomy is an active, inclusive
To achieve this award, the Government
project supported by a range of Catalan
of Catalonia presented a candidature
institutions, businesses and individuals
based on the three distinguishing features
working to promote Catalan gastronomy.
of Catalan gastronomy: the region, its
The project's slogan is ‘Catalonia is
cuisine and local produce, focusing on
gastronomy’.
the part played by local agriculture and
food products in the unique character of This fundamental aim is reflected in all
the region and as the basis for a cuisine the measures planned for 2016 as part
Carme Ruscalleda, that contributes a special flavour to of CREG'16, each of which reflect ‘the
CREG'16 Ambassador Catalan culture. region, its cuisine and local produce’.
Throughout 2016 it will therefore be
The public face of this project is Carme This pioneering European project is
possible to enjoy a wide range of activities
Ruscalleda, an internationally renowned intended to generate, compile and
in Catalonia, including the production and
chef with three Michelin stars for her publicise knowledge in order to contribute
preparation of quality agri-food products,
Sant Pau restaurant in Sant Pol de Mar, to a better quality of life in European
fairs and markets, tourist routes and
two more for the Moments restaurant in regions, by highlighting distinctive food
experiences, gastronomic festivals and
Barcelona's Mandarin Hotel, managed cultures and stimulating gastronomic
campaigns and tasting session of dishes
by her son Raül, and another two for innovation.
prepared by cuisine groups.
Sant Pau Japan in Tokyo. She is the The European Region of Gastronomy is an
first chef in the world to accumulate so The project will thus help strengthen
initiative set up by a platform of European
many Michelin stars and to remain at Catalonia's identity as a region
regions and overseen by the International
the helm of the restaurants. with a wealth of culinary traditions,
Institute of Gastronomy, Culture, Arts
landscapes and creative innovators,
Carme Ruscalleda is an enthusiast for and Tourism (IGCAT). The title is awarded
raising the region's profile in Europe and
all three aspects of this initiative: Cata- to 2-3 European regions each year
internationally.
lan produce, the region and its cuisine. which, jointly or individually, organise a
She is a lover of everything her coun- programme of events and partnerships to
try has to offer and is convinced of its help them become more visible, viable,
potential. socially cohesive and sustainable.
2 016 7
Food
Tourism
in Catalonia
8 C ata l o n i a
Gastronomy is a strategic sector for Cata Just like Catalonia's rich architectural Escalivada, one of our most popular dishes, con-
lonia. Gastronomy is, and always will be, and artistic heritage, Catalan cuisine is a tains the aubergine we got from the Arabs and
one of the strongest identifying features of tribute to the cultures that preceded us, the red pepper that came from America.
Catalan culture. It is also vital for ensuring showing great creativity in adapting to
the balanced development of the region, their surroundings.
the countryside and the environment.
Oil, wheat and wine are the Mediterranean
Catalonia is a country with a long history triumvirate that shapes our countryside
and its own language and culture. It has a and they have formed part of our diet
mild, Mediterranean climate and unrivalled since ancient times. They were first
natural wealth, combining stunning cultivated, and, above all, traded by
mountain scenery with the intense light of the Greeks and Romans. Later on
the seashore. the Moors, who occupied the area
known as New Catalonia (broadly, the
Catalonia has a rich and vibrant culinary
triangular area stretching from the north
tradition which needs to be understood, What is pa amb tomàquet? A true icon of Catalan
west to the south), brought previously
appreciated and protected, and which has cuisine, easy to prepare, cheap and nutritionally
unknown ingredients, such as rice, sugar,
been influenced by many other cultures balanced, the addition of tomato and oil turns a
aubergines and saffron, cooking methods simple slice of bread into a real treat. The concept
and civilisations.
and customs which are also reflected in of culinary fusion is nothing new to the Catalans.
our cuisine. The discovery of America We have always incorporated anything new and
The origins of Catalan brought abundant new foodstuffs which good that comes our way.
cuisine were gradually incorporated in our diet
from the 15th and 16th centuries onward.
Catalonia's culinary traditions go back to
We made these products our own, even
ancient times. The first cookery books writ-
coming to regard them as native to our
ten in Catalan of which we have a record
shores. We cannot now imagine cooking
date from the middle ages. The oldest con-
without tomatoes, potatoes, peppers and
served document is the Llibre de Sent Soví,
beans. Or chocolate, which we do not
a 14th century manuscript by an unknown
cultivate here but which we have used in
author. Three more recipe books appeared
our cuisine for centuries.
a short time later, the Llibre d’aparellar de
menjar, the Llibre de totes maneres de po-
tatges and the Llibre de totes maneres de
confits. Another mediaeval text is the Llibre
del coc, signed by Robert de Nola, chef Cannelloni, a dish brought by the Italian chefs
to King Ferdinand I of Naples, of the Arag- who settled in Barcelona in the 19th century, can
be found today on every family table at Christmas,
onese crown. while another book from the
and in restaurants all over the country.
same era, Lo crestià, by the cleric Francesc
Eiximenis, describes the correct way to
serve food and wines. These books reflect
the eating habits of the nobility, the classes
who had access to books in those days,
and they give us a great deal of information
on how people ate, even though the food
eaten on a daily basis by the less fortunate
classes would have been quite different.
2 016 9
‘Cuisine is A region and landscape
as diverse as its culinary
A wealth of cuisines
landscape
Chefs from all over Catalonia invite you to
traditions enjoy a great meal in establishments of
every style.
in a pot’ Catalonia is a region of around 32,000 km2,
approximately the size of Belgium. Locat- The creativity of our best-known chefs,
sometimes pushing the boundaries of the
ed in the north east of the Iberian penin-
sula, its landscape is highly varied thanks avant-garde, have put Catalonia and its
(quote attributed to Josep Pla, writer)
to a wide range of geological factors. The cuisine at the forefront of the international
north of the region is dominated by the scene, attracting visitors from around the
imposing Pyrenees, with peaks of up to world with the sole purpose of getting to
3,000 metres, and with one valley, the Val know it.
d'Aran, whose rivers flow to the Atlantic Our restaurants have headed the Res-
and which has its own culture, language taurant Magazine list of the world's best
(Aranese) and political institutions. restaurants in more years than any other
We are bordered to the east by the Medi country's: El Bulli for five years and El
terranean, which has brought us into Celler de Can Roca for two years. Our
contact with many other cultures over the great chefs, led by Ferran Adrià, are the
years, contributing to the development of stars of a revolution that changed culinary
our own. We are a Mediterranean nation. ideas around the world in the last years of
Each of our coastal regions, the Costa the 20th century, with hitherto unthought
Brava, the Costa de Barcelona (from El of concepts and techniques.
Maresme in the north to El Garraf, south
of the capital), the Costa Daurada and,
further south, the Ebro delta, has its own Today we have a whole series
strong personality reflected in its food. of ‘food ambassadors’.
Catalonia's geography also influences its In addition to Ferran Adrià,
culinary culture: traditional and innovative, the Catalan chefs acclaimed
rich in quality local products from the sea by international critics and
and the land. food guides include Carme
The landscape is the raw material of the Ruscalleda, Joan Roca, Albert
tourism industry. From the Pyrenees to Adrià, Paco Pérez, Oriol Castro,
the coast, from north to south, from dry to Eduard Xatruch, Nandu Jubany,
irrigated crops, from the high mountains Carles Gaig, Ramon Freixa,
to the sea, we have a unique range of Jordi Cruz, and Sergio and
possibilities.
Javier Torres.
We have a common culinary identity, but
each area has its own defining features,
determined by its climate, geography,
history, local products and economic
activities.
10 C ata l o n i aIn Catalonia there are 50 restaurants with 60 Michelin stars between them 2 016 11
The promoters of the Cuina Catalana Brand
have launched a campaign to have Catalan
cuisine included on UNESCO's Intangible
Cultural Heritage of Humanity list.
12 C ata l o n i aIn Catalonia we have worked for years seal. Every day more restaurateurs choose There are over 25 cuisine groups throughout
to develop a tight-knit network of to use ingredients produced locally and in Catalonia, groups of chefs or restaurateurs and,
partnerships between farmers, fishermen, optimum conditions. in some cases, agri-food producers. whose
cuisine is based on local produce and customs.
wine-growers, markets and shops,
For visitors who want to combine the
artisans and food manufacturers and
pleasures of the table with relaxation, Live and eat without rushing. The slow food
finally, restaurants, bars, cafés and eating
there are over 40 hotels throughout movement, founded by Carlo Petrini to counter
establishments.
Catalonia specialising in Catalan cuisine the fast food trend, is a worldwide initiative
There are cuisine groups throughout and local produce which bear the Catalan aimed at protecting diversity in products and
flavours, encouraging respect for the rhythm of
Catalonia. These are groups of chefs Gourmet Hotels seal. Tasting these
the seasons and caring for the environment.
dedicated to promoting a particular region ingredients in the place they come from
and its cuisine. Each of these regions has allows us to discover our roots through
one or more flagship products and dishes our food. In these hotels, relaxation is Food prepared with quality local ingredients,
typical of the region, with protected
which frequently feature them. Chefs as important as the desire to produce
designation of origin (PDO) or protected
may highlight a dish from the traditional excellent food, with traditional dishes
geographical indication (PGI).
repertoire or give a demonstration of updated to reflect each chef's own style.
developments in culinary techniques.
This seal of approval is awarded to family- Don't forget the bars and restaurants that offer
Fairs, campaigns, festivals and markets
run hotels with a warm personal style, snacks and tapas, a fun, informal and original
are held in Catalonia throughout the
ranging from five-star hotels to charming way to dine. And don't miss an opportunity to
year where these groups showcase their
guest houses (with a maximum of 60 sample the widespread custom of sipping an
strengths, allowing visitors to learn and aperitif on a bar terrace, or to try a traditional
rooms and 120 beds).
enjoy themselves. vermouth, usually taken before lunch.
Finally, there are the inns known as cases
Meanwhile, the Institut Català de la Cuina
fonda, which provide accommodation and
has awarded its Cuina Catalana seal to
food throughout Catalonia's tourist areas,
around 170 restaurants whose menus
offering meals with a more traditional
feature traditional dishes listed in the
flavour and close links with the local
Corpus of Catalan Culinary Heritage. This
natural environment and culture.
exhaustive work, with over 1,200 entries,
is the fruit of years of fieldwork throughout We must also recognise the efforts of the
Catalonia by researchers, chefs and restaurateurs guilds to improve the quality
anonymous contributors. The use of of Catalonia's restaurants and inns.
local products is also taken into account
It would not be possible to promote our
when the Cuina Catalana seal is awarded,
quality products without the efforts of all
with the aim of ensuring this heritage is
our Michelin-starred restaurateurs, cuisine
preserved for the future.
groups, slow food establishments and
Good, healthy and fair. The Catalan those awarded the Cuina Catalana and
restaurants that subscribe to the slow Gourmet Hotel seals of approval, and
food philosophy believe in combining those of all the professionals who strive
the enjoyment of food with responsibility, daily to ensure our ever-more demanding
sustainability and being in tune with visitors are not disappointed.
the environment. The slow food
movement gives the ‘km 0’ seal of
approval to establishments that use fine,
local sustainable products. But their
commitment goes beyond obtaining this
2 016 13Protected designation of origin (PDO) A basketful of products The excellent cheeses from the
Pyrenees, L’Alt Urgell and La Cerdanya,
Ebro delta rice A pantry that varies with the seasons. The reflect this traditional method for
Oil from El Baix Ebre-Montsià
countryside is an ever changing calendar. conserving milk, conjuring up the scent of
Oil from La Terra Alta
Visitors can see this for themselves in the mountain pastures where the Friesian
Oil from Siurana
Reus hazelnuts any of the permanent or weekly markets cows graze. Our livestock farmers give
Oil from Les Garrigues held in towns and villages throughout us chicken and the capon of El Prat,
Lleida pears Catalonia. llonganissa cured sausage from Vic and
Butter from L'Alt Urgell and La Cerdanya veal from the Pyrenees, top-quality meat
We have many products whose quality
Cheese from L'Alt Urgell and La Cerdanya that can be accompanied by the region's
Ganxet beans and unique personality have been
many varieties of mushroom, or by snails,
Oil from L'Empordà recognised with the official European
two exquisite-tasting traditional products.
Santa Pau beans protected designation of origin (PDO) or
protected geographical indication (PGI) For our liquid gold, extra virgin olive
Protected geographical indication (PGI) certifications. Both certifications are given oil, we have five regions with protected
to typical products originating in a region designation of origin (PDO) certification,
Clementines from Les Terres de l’Ebre
which gives them a specific character and each with a different climate. Although
Potatoes from Prades
unmistakeable flavour. the arbequina olive, mainly grown in the
Valls calçots (variety of spring onion)
Agramunt nougat (traditional Christmas sweet) Siurana and Les Garrigues areas, is the
The wetlands at the mouth of the great
Veal from the Catalan Pyrenees most famous, all are equally fine.
southern river, the Ebro, are the source
Catalan rustic bread (Pa de pagès)
of the top-quality Ebro delta rice. In this
Llonganissa (cured sausage) from Vic
Chicken and capon from El Prat uniquely beautiful natural environment Products to savour
Girona apples you can enjoy rice dishes such as paella, in every season
rossejat and arròs a banda, dishes which
can be prepared in a thousand different Our basket is full to overflowing all year
ways. round. Apart from products with the EU
DOP and IGP certifications, we have many
The Camp de Tarragona region is home others that are both unique and delicious.
to the Valls calçot, a barbecued onion In spring the pantry bursts with the colour
eaten with great gusto by all who try of peas and strawberries. When the cold
it. Potatoes from Prades and the passes, snails appear, which we stew or
beans known as mongetes (or fesol) roast, and mussels. Sardines and other
del ganxet are a meal in themselves oily fish fatten in this season: it is the
or a delicious side-dish. Fruit orchards time to eat them grilled. The summer sun
also play an important role in Catalan brings sweet fruit and the finest market
cuisine, both in desserts and as an garden produce, with tomatoes, peppers,
accompaniment to traditional tasty roast aubergines and green beans. Autumn
meats. Pears from Lleida, apples is the time of olives and oil, chestnuts
from Girona and the sweet, vitamin-rich and many varieties of mushroom. Winter
clementines of Les Terres de l’Ebre means calçots and curly endive, the
that fill the countryside of the south with base for xató, a winter salad found in the
aroma and colour; hazelnuts from Reus regions south of Barcelona.
are ideal for making the paste known as
picada, for delicate desserts or as the
main ingredient, together with almonds, of
Agramunt nougat.
14 C ata l o n i a2 016 15
The gastronomic monds), arbequina olive oil (DOP Siurana), A plate of xató
romesco peppers, tomatoes, garlic and, if
landscape the sauce is for dipping, vinegar.
The range of fish dishes found in Catalonia The traditional pastries of Les Terres de
is extraordinary: visitors to any quayside l’Ebre retain a Moorish character which
along the coast will be able to see the has been little influenced by modern
wealth of our seas. Restaurants on the culinary trends. A wide range of pastries,
Costa Brava serve suquets, casseroles unique to this region, can be found in its
of the finest rock fish, and renowned surf cake shops, bakeries and homes.
‘n’ turf dishes combining fish and seafood
with all types of meat in a stew containing Inland we find market gardens, dry farming
the Catalan staples of sofregit and picada. areas, mountainous and volcanic regions,
These dishes vary widely according to high plains and sierras, such as that of El
the fish selected by the chef and the Port, in the south, or Montseny, with the Pastries from Les Terres de l’Ebre.
complexity of the other ingredients. They highest peaks of the coastal sierras, and
are cooked, as they have always been, the magical, majestic Montserrat, our most
in an earthenware or cast iron dish, spiritual mountain. Catalonia is a country
or in accordance with the canons of of forests, and that means mushrooms.
nouvelle cuisine. They may include exotic Mushroom collecting is a national hobby.
ingredients, such as sweet sausages or At all times of year, but most especially
chocolate in the picada, but they form autumn, we can find delicious mushroom
part of our oldest and most established dishes throughout Catalonia, particularly
traditions. in inland regions. The range of mushroom
Further south, in El Maresme region, we recipes is extensive, they are stewed,
find stuffed fruit, such as peaches and served with eggs, or simply grilled, and
apples, and cuttlefish with peas, to name are an excellent accompaniment for all
just two of the area's traditional dishes. kinds of meat and, in autumn and winter,
Superb fish are landed in the towns and game. They are unbeatable paired with
villages of this coast, which combine botifarra, our fine pork sausages.
sublimely with the fruit and vegetables Deep inland, the cassola de tros (a pork
Fish suquet.
from the fertile fields nearby, such as the casserole) and coca de recapte (flatbread
exquisite Maresme peas. with various toppings) of the Ponent
The areas south of Barcelona, El Garraf region are delicious dishes typically made
coast and, especially, the Costa Daurada, with the ingredients at hand.
are famous for their distinctive romesco Products from two inland mountain re-
sauces. Fish (and meat) casseroles, are gions are especially noteworthy: black
cooked with romesco to thicken them, or peas (stewed or fried) and escudella
it can be served as a sauce to accompany de blat de moro escairat (a meat and
calçots or curly endive in a xató salad. corn casserole) from El Berguedà in the
There are also many variants of romesco pre-Pyrenees, and a range of distinctive
sauce depending on how it is used and crops from the volcanic Garrotxa region,
who makes it. But the secret is always to such as the potatoes of La Vall d'En Bas,
make it with the finest local ingredients: beans from Santa Pau (DOP), buckwheat
the best hazelnuts (or sometimes al- and corn.
16 C ata l o n i aWe Catalans are creative. With just a humble mortar
and wooden pestle we grind and combine the
ingredients that give our traditional dishes their
flavour and texture. The mortar is also used to
combine oil and garlic to make one of our staple
condiments, allioli.
2 016 17Gastronomic experiences Markets gold. They also organise all kinds of activi-
ties for visitors to learn to smell oil, taste it
Catalan gastronomy can be enjoyed in Markets tell us about the character of a and differentiate all its nuances.
many ways, delighting the senses before place and its people. Take a stroll round
Production techniques have evolved
and after a good meal. Take a look at the stalls, buy a few items and chat
over the years, but in Catalonia you can
the stalls in one of our markets; enjoy a to the stallholders to learn about Catalan
travel back in time to find out how oil
day’s fishing with the professionals; learn gastronomy from the experts.
was produced centuries ago. There are
to cook traditional dishes; visit artisan
In Catalonia there is an important network more than 40 oil mills you can visit, where
makers of cheeses and cured meats or oil
of municipal markets offering fresh locally you can learn about early techniques for
mills; get to know wine cellars from inside,
produced foodstuffs and many towns and producing oil. And if you want to know
visit museums, or specialised exhibition
villages hold weekly or monthly markets what the landscape of olive trees looked
and research centres – all of these options
for farmers and artisan producers to sell like centuries ago, you'll find a gem in
are available to those who wish to enjoy
their wares. Ulldecona: the largest concentration of
gastronomic tourism in Catalonia.
thousand-year-old olive trees in the world.
Fishing tourism
Museums
Fishing tourism allows you to spend a
day with professional fishermen, enjoy a Museums are a showcase for our culture,
fish meal with the crew and experience and our gastronomy. You can learn more
the whole fishing process: from sailing, about the history, traditions and customs
casting the net and bringing it in to sorting related to wine and food by visiting
the catch and unloading it. cultural facilities such as the Vinseum
wine museum in Vilafranca del Penedès,
Learn to cook the Fishing Museum in Palamós, and the
Chocolate Museum in Barcelona. Other
Many restaurants and cookery schools in centres include the Museum of Rural Life
Catalonia offer courses and workshops in L'Espluga de Francolí, on the Cistercian
at different levels to teach you how to route, which takes in the wineries known
prepare typical dishes. They also organise as ‘wine cathedrals’.
visits to markets to buy ingredients and
offer cookery demonstrations and pairing The Alícia Foundation is a centre focusing
sessions with Catalan wines. on research applied to the gastronomy
of excellence. This leading institution
works to raise awareness of the cultural
Olive oil tourism and educational importance of food,
In Catalonia, more and more people providing workshops, organising regional
are attracted to oil tourism, a way to development projects and carrying out
immerse yourself in Catalan culture studies of ways to make people eat better.
via one of the key elements in the The Foundation is located in the Món Sant
Mediterranean diet. Benet tourist centre and has the support
of top international chef Ferran Adrià.
There are about a hundred producers
around the country, many of whom open
the doors of their production facilities so
that you can learn the secrets of this liquid
18 C ata l o n i a2 016 19
Wine Tourism in Catalonia 20 C ata l o n i a
‘Follow us to grottos where barrels and bottles lie sleeping:
we call them cellers or caves. Learn how grape juice is turned into wine.
How it matures. Then taste it and you be the judge. As you learn how
important the land and the vagaries of the climate are for the wine,
you will understand better the person who makes it, who may even be
the same person who shows you round’.
Xavier Espasa,
Director of the Catalan Tourist Board
Vineyards cover extensive areas of our land, from north to south.
Grapes are adaptable and can be grown on the harshest terrain.
In Catalonia there are beautiful vineyards by the sea, on the steepest
slopes of the Costa Brava, and on the hillsides of El Priorat,
inaccessible to machines and where harvesting is still done by
hand. From the Pyrenees to the ports of Tortosa and Beseit, vines
thrive on an enormous range of different terrains. We can also be
proud of our wine. Wines from our 12 denominations of origin are
recognised as being among the best in the world, as is our cava.
Over the years, people in the world of wine have overcome many
difficulties. In the late 19th century, viticulture suffered the worst
crisis imaginable, the phylloxera plague.
Wine producers had to reinvent themselves: cava was born.
2 016 21DO Alella DO Conca de Barberà
The culture of wine The DO closest to Barcelona Art nouveau wineries
Just outside Barcelona, between the A region with personality that combines
Remains found at the Font de la Canya coast, with its 50 km of beach, and the heritage, culture and wine. This DO is on
prehistoric site in Avinyonet del Penedès coastal hills, excellent white wines are the Cistercian route, with the monastery
include grape seeds, showing that wine made with the Xarel.lo variety. The area’s of Poblet, a UNESCO world heritage site,
was already being produced at this Iberian wine-making history is explained in Cella art nouveau wine cellars and the medieval
settlement in the 7th century BC as a Vinaria Archaeological Park, with the town of Montblanc. The best known wines
result of contact with the Phoenicians. remains of a Roman winery. are those made from the local trepat
variety.
DO Alella wine tourism
DO Alella covers seven municipalities www.doconcadebarbera.com
Wine and cava in El Vallès Oriental, eight municipalities in
denominations El Maresme and the DO Alella regulatory
council. DO Costers del Segre
of origin www.doalella.cat
www.doalella.org From the plain of Lleida to the
Tourism companies and agri-food Pyrenees
producers work together to offer activities The vineyards in this extensive DO stretch
related to the world of wine to show from the plain of Lleida to the vineyards
how each terroir expresses itself and DO Catalunya
in the Pallars mountains. The wine route,
provide a complete experience in terms of All kinds of landscape in one DO the DOP Les Garrigues oil route, and
gastronomy, culture and landscape. The DO stretches from the Mediterranean the Cistercian route with Vallbona de les
Catalonia certifies the quality of its wines to the Pyrenees, with 50,000 hectares of Monges monastery are of special interest.
and organises its offer according to twelve vineyards and about 200 wineries. This
Lleida wine route
denominations of origin: extensive area includes a great variety of
www.rutadelvidelleida.com
landscapes and wineries, portraying the
www.costersdelsegre.es
culture of wine in Catalonia.
www.do-catalunya.com
DO Empordà
DO Cava Tramuntana wines
An area of great beauty, with the
Festive bubbles spectacular coastline of the Costa Brava,
Cava is a sparkling wine made mainly from often battered by the tramuntana winds,
Macabeo, Xarel·lo and Parellada grapes, which mark both the people and the local
following the méthode champenoise. wines. It has a great medieval heritage,
The DO Cava area is home to small with old fishing villages like Cadaqués and
artisan wineries and leading international Calella de Palafrugell, and is home to the
producers. Sant Sadurní d'Anoia is the Salvador Dalí Museum and his houses.
capital of cava.
The DO Emporda wine route
www.crcava.es www.rutadelvidoemporda.org
www.doemporda.cat
22 C ata l o n i a2 016 23
24 C ata l o n i a
DO Montsant DO Tarragona
The wines of the Montsant mountains DO Pla de Bages The ancient tradition of Roman wines
Agricultural cooperatives live side by side Wine was already being produced here in
Dry stone vats in the Montserrat area
with family-run wineries in the harsh Serra Roman times thanks to the mild climate
del Montsant landscape. This area of A land of contrasts overshadowed by the and the proximity of the sea. Wines are
contrasting climates is best known for red mountain of Montserrat. The dry stone vat still produced today in an area of great
wines made from Grenache and Carignan route, a legacy of the area’s wine-making interest for culture, entertainment (Port
grapes. Highlights include the magnificent past, the medieval castle of Cardona, and Aventura) and history, with Roman Tarra-
panoramic view from Siurana. the Món Sant Benet complex, an oasis of co, a UNESCO World Heritage site, the
peace combining art with the monastery, Centre Gaudí in Reus and the beaches on
www.turismepriorat.org
tourist facilities and the Alícia Foundation the Costa Daurada.
www.prioratenoturisme.com
research centre, are of special interest.
www.domontsant.com www.dotarragona.cat
The best-known wines are those made
from the local Picapoll variety.
www.dopladebages.com
DO Penedès DO Terra Alta
Our largest wine producing area The land of the white Grenache
Our most productive DO is located near DOQ Priorat With a history rooted in an ancient wine-
Barcelona, an area through which the Via making tradition, this land produces 90%
The international prestige
Augusta passed, stretching from the beaches of the country's white Grenache. The
of Catalan wines
of Sitges to the pre-coastal mountains, lands of this DO have a surprisingly low
across a sea of vineyards. Varied landscapes, The only Catalan DOQ (Qualified Desig- population density and virtually unspoilt
microclimates and soil, where we find Xarel. nation of Origin) region is full of steep countryside, including the impressive
lo, the DO’s iconic variety, together with slopes with slate in the soil, which shows Els Ports Natural Park. Culturally, the art
other white grapes, such as Macabeo how tenacious the vines are. The slate soil nouveau wineries of Pinell de Brai and
and Chardonnay, and black varieties, like produces internationally renowned wines Gandesa, the Picasso Centre in Horta de
Grenache. Formerly on the boundary with deep spiritual associations. The Char- Sant Joan and the Green Way cycle route
between Christian and Muslim territory, this terhouse of Escaladei, birthplace of Priorat are of special interest.
is the place to discover wine and cava from wines, is an outstanding example.
large and small wineries, and enjoy Catalan www.doterraalta.com
www.turismepriorat.org
traditions such as our human towers.
www.prioratenoturisme.com
Enoturisme Penedès www.doqpriorat.org
Enoturisme Penedès brings together public
and private initiatives for the promotion of
wine culture and wine tourism in the DO
Penedès area. Currently 176 establish-
ments belong to the scheme: 75 wineries,
30 restaurants and 46 places providing
accommodation, museums, wine bars,
shops, service companies and tourist infor-
mation offices.
www.enoturismepenedes.cat
www.dopenedes.cat
2 016 25Over 300 wineries The wine
to visit cathedrals
Great wineries known around the world, small Founded as cooperatives to make wine
family-run wineries, 100-year old farmhouses, and oil production more viable, the ‘wine
art nouveau wine cathedrals, stone huts and cathedrals’ are majestic buildings designed
vats in the middle of vineyards, the most by art nouveau architects such as Cèsar
modern architecture... Martinell (responsible for the majority), Puig
Catalonia has over 700 wineries, over 300 of i Cadafalch (architect of Barcelona's Casa
them offering organised tours. Amatller and the Casa de les Punxes) and
Pere Domènech, son of Lluís Domènech
i Montaner, the creator of the Palau de la
Música in Barcelona. These ‘temples’ form
part of our unique heritage.
26 C ata l o n i a2 016 27
Showcasing Food and Wine Tourism 28 C ata l o n i a
Calendar of food and wine fairs and festivals
Barcelona Costa Daurada Pirineus
1. Barcelona Beer Festival 11. Gran Festa de la Calçotada 19. Sant Ermengol Fair in Seu d’Urgell
Craft beers (Barcelona) Valls calçots (PGI) (Valls) Craft cheeses
— March — January — October
2. Mostra de Vins i Caves 12. Galerada Popular at the Port 20. Jornades Gastronòmiques del
Catalan wines and cavas (Barcelona) of Cambrils Bolet (Gastronomic workshops)
— September Galeres (mantis shrimp) Mushrooms (Alta Ribagorça)
— February — October
3. Mercat de Mercats
Wines, cavas and other products 13. Priorat Wine Fair
(Barcelona) DOQ Priorat and DO Montsant wines
— October (Falset) Terres de l’Ebre
— May
21. Rice Planting Festival
14. DO Tarragona Wine Fair Rice (Amposta, Deltebre, l’Ampolla and Sant
Costa Barcelona DO Tarragona wine (Tarragona) Jaume d’Enveja)
— June — June
4. Temps de Vi
DO Catalunya and DO Penedès wines 15. Harvest Festival 22. Harvest Festival
(Vilanova i la Geltrú) DO Conca de Barberà wines Rice (Amposta, Deltebre, l’Ampolla and Sant
— June (l’Espluga de Francolí) Jaume d’Enveja)
— September — September
5. Vijazz
DO Penedès wines (Vilafranca del Penedès) 16. DOP Siurana Oil - New Oil Festival 23. Gandesa Wine Festival
— July DOP Siurana oils (Reus) DO Terra Alta wines
— November — October or November
6. Alella Harvest Festival
DO Alella wines (Alella)
— September
Paisatges de Barcelona Terres de Lleida
7. Cavatast
DO Cava (Sant Sadurní d’Anoia) 17. Mercat del Ram i Lactium 24. Les Garrigues Extra Virgin Olive
— October (Cheese Fair) Oil Fair
Agricultural products and cheese (Vic) DO Les Garrigues oils (Les Borges Blanques)
— March or April — January
Costa Brava 18. Bages Harvest Festival 25. Snail festival
DO Pla del Bages wines (Artés) Snails (Lleida)
8. VÍVID Wine Festival — May
— October
DO Empordà (Costa Brava)
— April 26. Lleida Wine Fair
DO Costers del Segre wines (Lleida)
9. Mostra del Vi de l’Empordà — October
DO Empordà wines (Figueres)
— September
10. Orígens Fair
Quality produce (Olot)
— November
2 016 29Year of Gastronomy and Wine Tourism 30 C ata l o n i a
To unlock the potential of gastronomy and wine tourism, the Catalan
Tourist Board (ACT) will organise a series of promotional activities
as part of the Year of Gastronomy and Wine Tourism, as it did in
2015 with the Year of Inland and Mountain Tourism and in 2014 with
Family Holidays Year. This year, the ACT will focus its advertising
efforts on gastronomy and wine tourism with the following aims:
— To reinforce the part played by gastronomy in Catalan identity.
— To position Catalonia as a leading wine and gastronomy
destination in the international market.
— To inform the Catalan public about the wide variety and quality
of wine and food tourism in Catalonia.
The ACT will be organising over 150 activities with a budget of over
2 million euros, the largest yet for a tourism-themed year.
The priority markets will be: France, the United Kingdom, Germany
and Spain, followed by Benelux, Scandinavia, Italy and the USA, and
finally Southeast Asia, South America, China and Russia.
2 016 31Action plan
and targets
— Highlights
Catalan Wines USA in network of 14 clubs has 2,500 members. Welcome to the Countryside
The ACT will give a presentation on
Washington DC and Denver food and wine in Catalonia assisted by
— June 2016
— February and May 2016 a Catalan chef. After the presentation A weekend of open-farm events organised
Two presentations on Catalonia as a food attendees will taste Catalan wines which by the Government of Catalonia in
and wine tourism destination given in will be presented by their producers. The partnership with the Alícia Foundation. An
Washington DC and Denver in partnership target audience is members of the Club opportunity for the public to meet farmers,
with ACCIÓ and its programme to and journalists. who will show them round their farms,
promote Catalan wines. offer tastings and sell their produce. Local
hotels and restaurants will also be offering
Campaign for the Som special deals and menus for the event.
International Wine Tourism Gastronomia (We are
Conference Gastronomy) menu Wine Tourism Awards
— April 2016 — April 2016 - April 2017 — June 2016
Two days of discussion and reflection A campaign directed at Catalan Second year of the Wine Tourism Awards.
on wine tourism around the world and restaurants and hotels motivating them These awards are presented for the
how to adapt supply to meet changing to offer a menu option that meets the best wine tourism initiatives launched in
demands. The event includes a conference challenge set by the European Region Catalonia and are intended to encourage
and a trade exhibition. Around 60 tourism of Gastronomy (local produce with a businesses to focus on the quality,
operators and some 20 representatives of seasonally adapted menu based on sustainability and specialist nature of their
the press are expected to attend. The ACT
regional cuisine). products and motivate them to continually
will organise familiarisation trips to give the
improve and innovate.
participants the opportunity to learn about
wine tourism opportunities in Catalonia. Mercat d’Escapades
— May 2016 Dinner with the Stars
Presentation of Catalan A market showcasing getaways to — September 2016
Catalonia's inland and natural beauty To mark World Tourism Day in Catalonia,
gastronomy to the Culinary
spots, with the focus on wine and the Catalan Tourist Board will organise an
Institute of America food tourism. The market, located in event which gathers together over 600
— April 2016 Barcelona's Passeig de Lluís Companys, professionals from the Catalan tourist
Presentation in Napa Valley within the gives the tourism sector an opportunity industry and key international figures invited
framework of the ‘Worlds of Flavor’ to sell gastronomy and wine experiences to the workshop Buy Catalunya. The event
conference organised by the Culinary direct to the public. There will also be will pay tribute to the chefs who are the
Institute of America. In partnership with promotional activities such as workshops, stars of Catalan gastronomy, and will be
ACCIÓ. experiences and tasting sessions. widely attended by professional members
of cookery collectives, Cuina Catalana
Wine & Business Club in Paris Article in Traveler and from the Slow Food movement. Also
attending will be a large number of well-
— April 2016 — May 2016 (Spain), October 2016
known, two and three Michelin-starred,
With the support of the Paris ACCIÓ (London and Netherlands)
chefs who will be preparing a cocktail for
office. The Wine & Business Club is Article entitled ‘Catalonia for foodies’ in those attending. Candidates for the Tourism
Europe’s leading network for company Traveler Pocket magazine on Catalonia Awards of Catalonia 2016 will also be
directors and professionals from a as a food tourism destination, based on present. The aim of this event is to put a
range of sectors involved in three areas: a selection of gastronomic routes around spotlight on gastronomy and tourism, one
economy, gastronomy and wine. The the region. of our economy’s most important industries.
32 C ata l o n i aWine and Cava Show Intersector workshop at the ‘Catalonia is your pantry’
— September 2016 forthcoming Gastronomy The Catalan Tourist Board will have
The Catalan Tourist Board will have a stand Forum a stand dedicated to wine and food
to promote wine and food tourism. tourism at the Mercat de Mercats,
— October 2016
Tasta la Rambla, FITUR, WTM, ITB
Workshop for the wine and food tourism and B-Travel trade fairs.
De la terra a la lluna industry in Catalonia (restaurants,
(From Earth to the Moon). hotels, travel agents, tourism promotion
Gastronomy Plan
Exhibition on the restaurant bodies, wineries, etc.) to encourage the
development of new products. The aims of the Gastronomy Plan are
El Celler de Can Roca at the
to set out a global, transversal vision,
Palau Robert in Barcelona MasterChef define the strategic lines and actions
— September 2016 - April 2017 needed to consolidate and strengthen
— 2016 Season
The Sub-directorate General for the sector over the coming years and
Our participation in the most-watched
Communication of the Ministry of the establish a framework of measurable
culinary programme on Spanish television
Presidency will organise the exhibition indicators on and for the sector. This Plan
is an opportunity to promote Catalan
De la terra a la lluna, bringing together will be drawn up with the help of experts
gastronomy to our nearest market.
the 30 years of history of El Celler de on the sector and will be discussed at
Can Roca which can be seen from 26 working sessions attended by industry
September 2016 to 30 April 2017 at the
Benchmarking trip to professionals throughout the year, looking
Palau Robert in Barcelona. The show will Lombardy at gastronomy from the following points
be curated by Toni Massanés, Director — April 2017 of view: the economy, heritage, tourism,
of the Alícia Foundation, and is intended sustainability, health, training, innovation,
Knowledge transfer exchange between
to tour internationally after its run in communication and internationalisation.
Catalonia and Lombardy, 2017 European
Barcelona. The show is organised in The conclusions will be presented in
Region of Gastronomy, with the aim of
partnership with ACT, the Catalan Tourist October at the Gastronomic Forum in
learning about best practice in other
Board. Barcelona.
destinations.
Buy Catalunya 2016 Catalunya #SomGastronomia Thematic publicity campaign
— October 2016
Tour 2016 in France, the United Kingdom
The year’s biggest promotional event, with
Trade tour to promote wine and food
and Spain
gastronomy and wine tourism playing a
tourism in these priority markets: France,
major role this year. The event will bring
United Kingdom, Spain, Germany, Familiarisation and press trips
together Catalan tourism businesses and
international tour operators who specialise
Sweden and Italy. The tour includes to Singapore, Australia, Korea,
an interactive presentation on wine
in this field. Over 2,000 sales meetings are
and gastronomy tourism in Catalonia
China and the Far East
expected to take place.
followed by a showcooking demonstration
and concluding with a tasting session
of Catalan produce and wines. The
attendees will be key players in each of
these markets (travel agents, opinion
leaders and the press).
2 016 33Participation All of them are committed to promoting this
of the Catalan Year of Gastronomy and Wine Tourism, sharing
the conviction expressed by Ferran Agulló in
tourism sector the preface to his book on Catalan cuisine:
— Members of the ACT ‘Just as Catalonia
(tourist boards)
has a language,
— More than 350 businesses
and bodies are affiliated to laws, customs,
Catalonia, European Region its own history
of Gastronomy, including:
and political ideals,
— Cuisine groups
— Gourmet hotels it also has its own cuisine.
— Cookery schools
— ‘km 0’ slow food
— Michelin-starred restaurants
There are regions,
— The Institut Català de nations and peoples
la Cuina and the Cuina
Catalana Brand
that have a special,
— Wineries and the wine characteristic dish,
tourism round table
— Activity brokerage agencies
but not their own cuisine.
— Producers
— Universities and research Catalonia does.’
centres
34 C ata l o n i aWe invite you all to join us on the great adventure of Gastronomy and Wine Tourism Year 2016. 2 016 35
www.somgastronomia.cat
www.catalunya.com/wearegastronomy
#SomGastronomia
DL: B 9208-2016
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