Reus is located between the sea and the mountains, in the Tarragona area of influence, a vast plain that stretches from the Penedès to the lands of the Ebro, bordered by mountains. This privileged position is blessed with the perfect conditions to enjoy excellent Mediterranean cuisine made from typical local products and produce. Reus, the birth town of Gaudí, is the region’s commercial centre par excellence and is a traditional market for the region.
- Reus vermouth.
- Reus DOP hazelnuts
- Siurana DOP extra virgin olive oil
- Blancmange, made with almonds, is one of Reus’s most typical desserts.
- Cherry flatcake, which is traditionally eaten during the months of May and June.
- Savoury-topped coca
- The traditional pa de Mestral loaf, an initiative of the Union of Bakers of Reus and surroundings to promote local products.
Since time immemorial, the Tarragona plain has been a fertile land, exploited by its inhabitants to harvest its fruits. This traditional farming continues today offering typical Mediterranean products such as olive oil, calçot onions and carob flour. The climate, with its mild temperatures marked by north-westerly winds, and the soil, rich in nutrients, are key to its products and produce, whose quality is renowned.
- The golden elixir: extra virgin olive oil
- The market garden and the carob: Mont-rogetes are typical cookies of the municipality made from a distinctive, locally produced ingredient: carob flour.
- Calçot Foodie days, in winter.
- Octopus Foodie Days, in the month of June
- Autumn Rice Foodie Days, in October.
El Vendrell is part of the Xató Route, a way to discover the culinary tourism of the Alt Penedès, Baix Penedès and Garraf regions. To follow the Route is to discover xató territory, through the visits offered by themed excursions: wine tourism, architecture, music, sea, culture and gastronomy.
- The public xatonada: every first Sunday of February in the Rambla in El Vendrell, this gastronomic festival is held involving the Master xató makers competition, the demonstration by Young xató makers and the distribution of 2,000 rations of xató.
- The savoury-topped coca enramada is made with a dough of flour and oil covered in spinach, white beans, red pepper and onion, accompanied by sausage or herring.
- The typical bufats (pastries) and resolis (ratafia-like spirit) are never missing from the tables of the inhabitants of El Vendrell.
- Typical orelletes pastries are eaten at Carnival time.
- In late autumn, toasted bread rostes are dipped in newly pressed olive oil.
- Penedès DO wines and cavas.
Horta de Sant Joan has always been linked to the culinary world. Horta’s cuisine has two common denominators: local production and tradition. In the Middle Ages, the town was known for the cultivation of saffron, which was exported to central Europe. Also highly coveted was the distillation of lavender to obtain a spirit. Today it is noted for its oil, wine and meat.
- In Horta you will find high quality meat from the local herds that feed naturally, grazing in the fields and on the mountainside. Grilled meat, breaded kid, crestó (white wether goat served stewed in brine and herbs) and wild boar stew, hunted in the wild mountains around Horta, are truly mouth-watering. You mustn’t miss the tasty variety of cold cuts, enhanced by the sheltered climate of Els Ports.
- At any time or for dessert, the typical local pastries are the best choice: panadons (pasties), ametllats (macarons) and mantecats (butter biscuits).
- Terra Alta DO extra virgin olive oil
- Terra Alta DO wines.
- Spirits, mistelle and rancio wine.
