The majority of products typical to the region are related to gastronomy of sea and mountain, being considered one of the stars of Mediterranean cuisine .
We can detach as sea plates: the “suquet” of fresh fish, the cuttlefish with peas
the “garotes” and rock mussels
As interior plates: the fried sweet Catalan sausage, the goose with turnips, the rabbit with snails, the Platillo
and of the desserts: the “taps” of Cadaqués, the “flaones” of Figueres, the “brunyols” of Empordà
Alt Empordà has, due to its climate and location, a wide and varied repertoire of products with denomination, such as:
– L’IGP Poma de Girona. Apples from Sant Pere Pescador and l’Armentera.
– L’oli DOP Empordà, oil from Pau, Ventalló, Masarac and Cabanes, pure oil that is obtained from varieties know as “argudell” and “corvell”.
– Anchovies from Roses and l’Escala, cherries of Llers, Boadella and Terrades, eggplants bonica, bitxo (poivron), escarola de cabell d’àngel (escarole), le fesol d’ull ros (bean) , le nap negre (turnip) , le salsafí (turnip), la tomata de la pera (tomato), sausages, tellerina de Roses ou garoina (seafood), flaona et xuixo (pastries), and the Pa de Tramuntana (bread).