Canalons are one of those rich comfort foods people tend get competitive about. Barcelonins spend a good part of the day after Christmas (when canalons are a tradition) discussing just what exactly makes their mothers’ nutmeg-scented ground pork and veal stuffed into pasta and browned under a layer of bechamel so “light.” I know this sounds Italian, but the cooks of Barcelona swear it is theirs. (more…)
Though Christmas trees are encroaching on local traditions, the old-fashioned symbol of the Christmas season in Spain is the nativity scene. And in Catalonia, the most important figurine therein, once you’ve got your basics—Mary, Joseph, shepherds, sheep—is the caganer. The English language card that came with a beautiful dark chocolate version I bought at the Faure pastry shop, famous for such things in Girona, calls him “the crapper.” (more…)