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These are recipes with flavors of the south and generous tastes bursting with the Canigó sun. Sweets with lemony, aniseed flavors, mixtures of almonds or pine cones. Or even spicy country dishes with thyme, rosemary and mushroom fumets, simmering by the fire.
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The Bunyetes
The Bunyetes ou bougnets, crepells, are pancakes made from a leavened dough made from flour, eggs, butter, lemon zest, orange blossom water. They are eaten at Easter time. They are fried in oil then covered in sugar for a puffy and crispy result.
Les Rousquilles
Rousquilles are soft, fluffy little round biscuits covered in a lemony icing.
the strand
The strand or torróis a confectionery made from honey, sugar, egg white, and whole or crushed almonds. There are a multitude of variations: hazelnut, almond flour, chocolate... It comes in the form of a rectangular tablet, more or less large, depending on your desires.
The Ollada
The Ollada Catalan (pronounced “Ouillade”) is a fairly hearty winter dish. This is pork and vegetables (cabbage, white beans, potatoes, etc.) of the hotpot type.
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PEREZ AUBERT PASTRY
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EARL DU MAS AY
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BUTCHER’S AND CHARCUTERIE ON THE PLACE
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