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Recipes
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folder icon 5 ratafia
I understand that Ratafía is a liqueur based in liquor and / or anise, with a maceration of green nuts with plants and / or flowers and / or fruits and / or spices in which you can add sugar.

Ratafía making is a tradition that is found in most of the “Catalunya Vella” (all Girona, Pallars, Alt Urgell, Vallès, Segarra and Garrigues).

Ratafia is found in Catalonia, the Balearic Islands, País Valencià, Occitania, France, Corsica, Euskadi, Galicia, Portugal, Italy, Switzerland, Greece, England, Scotland, United States, Poland, Ukraine, Brazil .. ...

The Legend of Ratafía according to JACINT VERDAGUER.
"If you don’t know where the name comes from for this strange and tasty beverage, so very catalan and peasant, I will tell you. But before untangling the name, let’s talk about  the thing itself. What is Ratafía? It is a spirit blended with a piece of lemon peel, four or five cloves, a nutmeg, peel of chopped green nut and a pinch of dutch cinnamon, to which can be added a sprinkle of mint and lemongrass, according to the degree of aroma you want to give. All that is then left out for a few days in sun and shade. Thus, does each country make its own war, ans so with a pinch here and a pinch there, with care as in all things, do the peasants of Catalonia make their ratafía, the only country where it is known.
Now let's see where this name comes from, as strange as the liquor itself.
It is said that once in a farmhouse in our land, three bishops had a meeting, the one from Vic, one from Barcelona and the archbishop of Tarragona, who were investigating and working out some matter in small territorial council.
When having talked it through, come to an agreement and given it their stamp of approval, they asked the landlord for something to quench their thirst. He, as a great delicacy, brought out a large bottle of Ratafía, which served them in three glasses of crystal, which he presented in one single cup.
The drink was new to them, and they liked it, as people do who have tried it.
- “What is this wonderful drink?”, they asked him. “What is it called?”.
“It is a drink that we make ourselves", replied the landlord.
- “And it has no name?” - Repeated one of the bishops.
- “I don’t know of any” - replied the landlord.
- “Well, since nobody has named it yet, let us do so” - said the bishop. “What will it be?. If we find one that is like the seal of approval we have just done, that would truly be best.”
The three gentleman bishops thought a bit, until one of them clapped a hand to his forehead and said:
- Rat fiat! (signed and sealed)
With the approval of the other bishops, who enjoyed the joke, this catalan liquor, the most Catalan of all, was christened with a latin name, and is known everywhere by this name".

folder icon 7 pulses

Here you'll find recipes for beans, chickpeas ........

folder icon 2 buckwheat
Buckwheat, wheat black, Saracen or sing

Buckwheat is a plant of the poligonacias family, of the genus Fagopyrum.

Despite not being a cereal it can be confused as such by its appearance and its applications. Flour is obtained from the grain for various uses.

We find the origin of the plant in Manchuria (China), from where it spread to Europe and via the Pyrenees into Catalonia.

It is a very nutritious subsistence crop (buckwheat bread, buckwheat cakes or "turron of the poor") which today is highly appreciated for its dietary qualities. Buckwheat flour contains no gluten and is therefore a suitable food for celiacs. With buckwheat flour alone one cannot make bread, one must mix it with others such as wheat.

In the volcanic area of the Garrotxa it had great importance until the beginning of the twentieth century, when because of its low performance compared with that of cereals it became a crop for the interest of artists from the School of Landscape Olot, who painted the buckwheat fields in full bloom.
At present the crop is recovering as a local product and buckwheat cuisine represents one of the differential facets of the restaurants in the Garrotxa.

The two most important catalan varieties are earring buckwheat and the greyish buckwheat or rooster foot.

In our regions can be heard from the mouths of grandparents the aphorism: "It is as safe as buckwheat in Olot."


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