User:Mcapdevila/cuisine

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Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.

There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The Llibre de Coch (1520) was one of the most influential cookbooks of Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, mace powder (flor de macis), cinnamon, saffron, cloves (clauells de girofle), wine and honey. Salsa de pagó took its name from the peacock (el paó) that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas meal. Salsa mirraust (or mirausto alla catalana as it's called in the Cuoco Napoletano) was half-roasted (mi-raust) poultry that was finished in a salsa thickened with egg yolks, toasted almonds and breadcrumbs. In the version of the recipe from the 14th-century Llibre de Sent Soví, the sauce is thickened with mashed poultry liver instead of egg yolks.