May 8, 2024
Andorran gastronomy: from trinxat, coca de recapte and escudella
The gastronomy of Andorra is a delicious fusion of Catalan, French and Italian influences.
Below, I present some typical dishes that you cannot miss when you visit this beautiful mountainous country:
- Trinxat: This dish, also popular in Cerdanya and the Catalan region of Alt Urgell, is primarily made from boiled and mashed potatoes, cabbage, and leeks. It’s topped with fried bacon and sometimes escarole and poached egg.
- Escudella: Escudella de pagès or barrejada is a traditional Andorran soup. It contains a mix of meats (such as pork, beef, and chicken), vegetables, and legumes. It’s a comforting dish perfect for cold winter days.
- Cargols a la llauna: These are grilled snails, seasoned with herbs and spices. They are a delicacy found in many mountainous regions of Catalonia and also in Andorra.
- Civet de jabalí: A wild boar stew with a rich sauce, served with potatoes or rice. It’s an ideal choice for game meat lovers.
- Coca massegada: A type of pie filled with meat, vegetables, or fish. The dough is made from flour, oil, and water, and it’s rolled around the filling.
- Andorran river trout: This dish highlights the freshness of trout from Andorran rivers. It’s prepared with herbs and grilled.
- Wine and cava: To accompany these delights, don’t miss out on the local wines and Andorran cava.
In summary, Andorran cuisine is a blend of authentic and traditional flavors, influenced by neighboring cuisines and its own mountain identity. Enjoy!
