Viande et gastronomie Viande et gastronomie

La gastronomie constitue un des héritages culturels les importants de la région et fait partie du régime méditerranéen. Cependant, nos traditions gastronomiques ont fait l’objet de variations au cours de l’histoire, suite à l’influence de différentes civilisations. Notre cuisine comprend une grande variété de produits de la mer, de la montagne et du potager qui apportent au patrimoine national une grande quantité de plats qui sont déjà connus dans différentes parties du monde. Il faut souligner que la Catalogne possède un vaste éventail de cuisiniers et de restaurants qui font de notre gastronomie un art à la renommée internationale élevée. Barcelone a été considéré par le Guide Michelin comme la “meilleure ville gastronomique du monde” dans la liste de 2009 de la chaîne nord-américaine MSNBC. Certains des restaurants les plus reconnus internationalement sont : Le Bulli de Ferran Adrià, Sant Pau de Carme Ruscalleda, Can fabes de Santi Santamaria et La Bodega de Can Roca des frères Roca

Les plats typiques de notre région comprennent des produits de la mer et de la montagne, parmi lesquels la viande ou la charcuterie traditionnelle sont des éléments essentiels, se distinguant par leur qualité et leurs valeurs nutritives. Les nombreux plats où la charcuterie et autres produits à base de viande sont des éléments indispensables, constituent un exemple de cette fusion entre la tradition de la viande et la gastronomie.

La viande catalane dans la cuisine internationale

Les Chefs du monde entier utilisent déjà nos produits dans leurs créations culinaires. Des créations sont réalisées pendant les actions de promotion de Catalonia Land of Meat pendant lesquelles de prestigieux chefs internationaux fusionnent les plats traditionnels de leurs pays avec nos produits à base de viande, frais et élaborés.

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