Top Results for Catalan Spanish

Merlí is a Spanish television series exploring philosophical concepts through the lens of a teenage classroom. The show features Merlí, a teacher who leads students in examining complex ideas like existentialism and morality. Primarily in Catalan, it’s notable for its intelligent approach to teen dr...

RCR Arquitectes is an architectural firm founded in 1988 in Olot, Catalonia, by Rafael Aranda, Carme Pigem, and Ramon Vilalta. The trio received the Pritzker Architecture Prize in 2017 for their body of work rooted in the landscapes of the Olot region. Their projects include the Bell-lloc Winery, th...

Escudella is a traditional Catalan stew from the Catalonia region of northeastern Spain. It combines meats, sausages, vegetables, and legumes such as chickpeas or white beans in a rich broth, often with a large spiced meatball called a pilota. It is closely associated with Christmas Day meals and is...

Josep Maria Jujol (1879–1949) was a Spanish architect and designer closely associated with the Catalan Modernisme movement. He is widely recognized for his highly expressive, organic architectural style and his crucial collaborations with Antoni Gaudí. Jujol contributed significant sculptural and de...

Coca is a traditional flatbread from Catalonia, Valencia, and the Balearic Islands, closely related to Italian focaccia or pizza. It consists of a leavened dough base baked with a variety of toppings, which can be savory or sweet. Savory versions often feature roasted vegetables, cured meats, or sal...

Fuet de Vic is a traditional dry-cured pork sausage originating from the Osona comarca in Catalonia, Spain. It is characterized by its slender, cylindrical shape and is typically encased in the small intestine of a pig. During the curing process, a white mold develops on the casing, which helps regu...

A Catalan salad of salt cod (bacallà) that has been desalted and shredded raw, dressed with tomatoes, olives, onion, and olive oil, representing one of the oldest preparations of salt cod in Iberian cuisine.

Xató is a Catalan winter salad originating from the Penedès and Garraf regions of Catalonia, Spain. The salad is built around curly endive (escarole) and dressed with xató sauce, an emulsion of dried nyora peppers, almonds, hazelnuts, garlic, olive oil, and vinegar. The salad is traditionally garnis...

Carme Pinós is a prominent contemporary Spanish architect known for her civic, educational, and urban planning projects. Early in her career, she co-founded a design studio with the late architect Enric Miralles, collaborating on several significant public works in Catalonia. After establishing her...

Arroz negro is a rice dish associated with Catalan and Valencian coastal cooking in Spain. Rice is cooked with squid or cuttlefish and its ink, which gives the dish a black color and a distinctly marine flavor; onion, garlic, tomato, and seafood stock are common components. It is typically prepared...

Ramón Oller is a Spanish choreographer, dancer, and stage director associated with contemporary dance in Catalonia. His theatrical work combines contemporary movement with dramatic characterization and elements drawn from Spanish cultural traditions, and he has created productions for dance and oper...

Butifarra, also spelled botifarra in Catalan, is a family of sausages associated with Catalan cuisine and neighboring areas. It is generally made from pork, but the name covers multiple preparations, including fresh white sausage, cooked varieties, and dark versions containing blood. Different forms...