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Catalan cuisine is the cuisine from the Principality of Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which is often referred to as "Catalan mountain cuisine".〔Sen, Miquel, et al, 2005, ''La Cuina comarca a comarca: Andorra-Cerdanya'', Ciro DL. Barcelona.〕 It is considered a part of western Mediterranean cuisine.〔() The New York Times, Spain: A Catalan Ole〕 ==Basic ingredients== It relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms, all sorts of pork preparations (sausage from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod. The traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main producers of swine products in Spain) to fish-based recipes along the coast. The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon botifarra (pork sausage) and the characteristic ''picada'' (ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits). Image:La Boqueria.JPG|Fruits from La Boqueria Market, Barcelona Image:Rovellons.jpg|''Rovellons or Pinatells'', a tasty wild mushroom 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Catalan cuisine」の詳細全文を読む スポンサード リンク
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