The Les Cases cuisine is the sum of the sea, the river and the farmland. The Ebro that brings fresh water and the necessary nutrients increases the seafood quality, taste and variety. On the other hand, we have the sailors’ effort, wisdom and professionalism, who struggle every day out in the sea to bring the best product to port, choosing the appropriate seasonal variety.
From the land, we have the virgin olive oil, liquid gold extracted from the millennial olive trees or from the different varieties existing in our region, which enriches the cooking and taste.
“This cuisine is simple and thus it is authentic. It is the raw material. They do not ask me for recipes”, said a cook from Les Cases to the journalist González Ledesma. But simple cuisine doesn’t imply low quality, because the cooking tradition is based on the loyalty to the cooking memory, highlighting the well-known tastes and flavours. At the same time, the culinary culture is about turning quantity into quality, which today is very difficult to carry out and understand.
Basic savouries from Les Cases: CALDO, “CAMPANERO”, SUQUET, L’ALL I PEBRE, PEIX TORRAT, ARRÒS A BANDA, ARRÒS A LA MESQUETA …
And always bearing in mind the seafood: LLAGOSTINS, GRUMOLS, MONETS, POLP, BOQUERONS, MOIXARRA, ROM, ORTIGUES, PALAIA, XIPIRONS SÈPIA, MUSCLOS, “PURETS”, CANANES, ESPARDENYES, DÀTILS, CAIXETES, ESCAMARLANS, CARGOLS PUNXENTS, etc.
The gastronomy in Les Cases is based on the quality cooking, whatever humble is the fish, it should show the maximum performance and treat to some great taste, fragrance and emotion.