•
Crema catalana, the famous yellow cream made with
egg yolk,
milk and
sugar, whose denseness is between a
crème pâtissière or
natillas and a
flan; used to stuff a great amount of pastries, or to make simple desserts with, for example, fruit, and that is also eaten in a small flat pottery plate, after covering the cream with white crystal sugar and burning it, in order to create a layer of solid sugar that has to be broken with a small spoon before reaching the cream. •
Mató de Pedralbes or
mató de monja is another kind of Catalan cream, similar to
crema catalana, originating in
Barcelona. •
Menjablanc or
menjar blanc, typical of
Reus but eaten all over Catalonia, is a kind of white cream made with
almonds, from which a sort of milk is first obtained, followed by a cream to be eaten with a small spoon. • ''
is a typical dessert originated in Lleida composed of peeled pears cooked in a kind of lighter crema catalana'' and served cold, covered by meringue and decorated with cherries. •
Xuixos are fried pastries created in
Girona and stuffed with
crema catalana. •
Mel i mató, a dessert of
mató cheese with
honey. •
Pastissets, or
casquetes, ''de cabell d'àngel'' are sweet half-circle shaped pastries stuffed with
cabell d'àngel (a sort of marrow jam) and covered with white crystal sugar which are eaten at coffee time. •
Carquinyolis are little crunchy almond biscuits often eaten at coffee time. •
Catànies are Catalan
marcona almonds covered with white chocolate and powdered black chocolate to be eaten with coffee. • ''
are small nipple-shaped and -sized biscuits also eaten at coffee time. At first they were called pits de monja'' (nuns' nipples) but time has changed their name to the current
pets de monja (nuns' farts). • Sweet
coques were at first eaten only on holidays. Catalans have at least one type of traditional
coca for each holiday and feast day of the year. • '''' are thin fried pastries covered with sugar and eaten during
Carnival. They also exist in nearby regions in Spain or France. • Sweet
bunyols as
bunyols de vent,
bunyols stuffed with
crema catalana or ''bunyols de l'Empordà'' are typically done and eaten on Wednesdays and Fridays during Lent. •
Mona de Pasqua is a pastry richly covered with almonds, yolk jam, chocolate eggs (or, currently, large chocolate sculptures) and coloured decoration that the godfather and godmother give as a present every year to their godchildren on Easter (
Pasqua). It is an ancient pre-Christian tradition which marked the passage from childhood to the adult world. At first, it has one egg for each year of the children's age, and continuing to add one egg each year until twelve, as at thirteen they are no longer considered children. •
Panellets are small pastries made of pine nuts, almonds and sugar with different shapes and flavors, eaten during la
Castanyada, which Catalans celebrate on 1 November instead of
Halloween. Their origin is Jewish, before the Middle Ages, but the tradition of
castanyada is much older. •
Tortell, also called
torta or
roscó in Northern and Southern dialects. It is round, it can be made of puff pastry or a mixture similar to
lionesas and
palos, and stuffed with
trufa (a mixture of cacao, chocolate and cream) or with
crema catalana. It is typically bought and eaten after Sunday's lunch, in family or with friends. A common alternative is called the
braç de gitano (
Gypsy's arm), that in Catalonia is always covered with yolk jam. • A specific
tortell is in fact a special
coca that Catalans only eat on the Day of the Three Kings (6 January) which is called
tortell de reis (or
galeta de reis in Northern Catalonia) a typical ring-shaped pastry stuffed with
marzipan or Catalan cream (
crema catalana) and topped with glazed fruit and nuts. •
Torró, a Christmas sweet made with almonds with
DAO of
Agramunt (
Lleida). •
Neules are also eaten on Christmas in Catalonia. They are dipped in
cava (Catalan champagne). They have the same origin as
waffles and Belgian
Goffres. ==Wines==