Our cuisine is traditional, but also to adapt to the new times and it wants, from the absolute respect for ancestors, project an image of absolute contemporaneity.
In our towns, we fill the pantry every season with vegetables, green vegetables, mushrooms and fruits that grow carefully and they vary according to seasonality and the optimal time to harvest and consume each of these products.
Pork, lamb, rabbit and poultry are cooked, they have always been part of everyday and indicated times of recipe book of farmers and, producers and shepherds, continue grazing with the same attention for centuries.
We don't have to forget that certain coastal and sea products have had importance in our recipes. Like this, the "ganyims" (a very tasty part of tuna), cod and sardines are part of our gastronomic memory and our genuine creations. We are talking about "clotxa", a rustic and present dish that it could be considered the kebab in Terres de l'Ebre.
Sweet meals are pastries made with natural ingredients, among which there are dried fruit and nuts, from family dryland farms and they are cultivated with the utmost respect for our environment.
The thread of our meals, but, and the lifestyle of our people, is the worship (and responsible consumption) of wine and our oil.
The wines are made from different varieties of white and black grapes, have elegance and structure, power and fullness, complexity and high expression; but are made from indigenous varieties ("garnatxa blanca", "garnatxa peluda", "garnatxa fina", "morenillo" and "carinyena").
The gold of Terra Alta is the oil that is extracted, with a slightly sweet flavor and with a spicy characteristic dot, it is a non-negotiable element of our gastronomic culture.
With all these and other nuances, so, cooking and food culture of our region becomes a microcosm where the past and the present connect and they project our identity with strength towards tomorrow.