As for gastronomy, the cuisine of the Baix camp region is based
on natural products, wisely combined and based on tradictional recipies
passed from generation to generation. Its cuisine is based on originality
and exquisite courses, and, above all on the quality of its products,
coming from the best of the sea and the mountains: sauces, gilt-head
sea bream, sea-bass, along with rabbit, red-legged partridge and
wild boar, which accompany desserts such as coca de cirera (cherry
tart), capsetes (sponge cakes made with almonds and egg whites)
or carquinyolis (almond cookies)… A real gourmet's delight!
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