The hazelnut of Reus, the oil of Siurana, the calçot (elongated onion) of Valls, the potatoes of Prades or the blue fish are some of the essentals of this region. There is no doubt that the Mediterranean, with its smells and flavours, marks the daily life and food of this territory. The most exquisite palates can taste a calçotada (grilled onions) in March, a good civet of wild boar in winter, a noodles rossejat of throughout the year, a dish of the world-famous xató, and they can even be sweetened with the typical menjar blanc of Reus. All well mixed, combining vegetables with meat, fish with fruits, with a great presence of nuts and wine. You will not want to leave the tables of the Costa Daurada (Golden Coast)!

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