Escudella
This classical Catalan stew uses the regional sausage known as botifarra, chunks of meat spiced with pepper and cinnamon and a variety of vegetables, including beans, potatoes and cabbage. It's traditionally served in three parts: Escudella proper, which is broth with some pasta or rice, carn d'olla, which are the stewed meat pieces, and the vegetables at the end. In the past, a common variation of the dish was Escudella de Pagès, featuring both pasta and rice. In recent years, it has gained popularity as a hearty winter dish, often served on Christmas Day or the Day of St. Esteve.

Botifarra
Botifarra is Catalonia's most famous sausage, made from raw pork meat spiced with cinnamon, fennel seeds and black pepper. It was one of the favourite local specialties of Salvador Dali, who was born and spent most of his life in the province. It’s available in a number of varieties, including Botifarra Negra, a pork blood pudding resembling the French boudin noir, and Botifarra Blanca, made with minced pork cooked before curing. Stewed with large white Spanish beans, it forms the popular dish known as Botifarra amb Mongetes.

Alioli
Alioli is a traditional Catalan and Provencal sauce made of garlic, olive oil, egg and lemon juice or vinegar. It actually resembles a sort of a garlic-flavoured mayonnaise, and its name derives from a blending of two Provencal words meaning 'garlic' and 'olive oil.' There are various ways of preparing the sauce; mustard and egg yolk are optional ingredients that give alioli its characteristic yellow colour. Usually served at room temperature, it constitutes a wonderful addition to seafood, grilled meats, creamy fish soup and croutons.

Pa amb Tomaquet
This simple way of softening stale bread was developed in Catalonia during the Spanish Civil War. Once associated with poor peasants, today it's present in the menus of Barcelona’s most exclusive restaurants. Usually a simple slice of country white bread which has been rubbed with tomato pulp and sprinkled with olive oil, some restaurants offer their customers a chance to prepare the snack themselves, serving them toasted bread, cut tomatoes and garlic which they can then arrange as they like. Pa amb Tomaquet is often topped with Iberian ham, chorizo or cheese.