Gastronomic calendar

Combining tourism and gastronomy is a fabulous way to enjoy the counties of Girona. The gastronomic fairs and campaigns that fill the calendar all year round are a showcase for the area's wonderful products and cuisine.

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May

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Cap de Creus Fish and Prawn Gourmet Days at Llançà, Port de la Selva, Portbou and Colera.

Between 1st May and 29th June, 24 restaurants based in Llançà, Port de la Selva, Colera and Portbou offer the best cuisine from Cap de Creus, using the best 0km products: fish and prawns from Cap de Creus. Don’t miss out!

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Cap de Creus Fish and Prawn Gourmet Days at Llançà, Port de la Selva, Portbou and Colera.

Between 1st May and 29th June, 24 restaurants based in Llançà, Port de la Selva, Colera and Portbou offer the best cuisine from Cap de Creus, using the best 0km products: fish and prawns from Cap de Creus. Don’t miss out!

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    [nom] => Ruta de les tapes - Menja't Olot d'una mossegada
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    [descripcio] => 

January

[nom] => Sea Urchin Cuisine [IDclub] => )
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November

[nom] => Wild Mushroom and Game Fair [IDclub] => )
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September

[nom] => 11th Line-caught Fish Gastronomy Campaign in Llançà, Colera and Portbou [IDclub] => )
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September, October

[nom] => Anchovy Tapas Trail [IDclub] => )
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L’Estació Nàutica Estartit-Medes Islands and the Town Hall of Torroella - Estartit, organises in October the Gastronomic Days of Apple. The Apple Gastronomy Campaign aim to strengthen knowledge of the variety of culinary possibilities offered by Apple, one of the most important agricultural products in the local economy.

[nom] => Apple Cuisine Gastronomy Campaign [IDclub] => )
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MAÇANET DE CABRENYS

[nom] => Chestnut and Wild Mushroom Cuisine [IDclub] => )
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    [descripcio] => 
    [nom] => Christmas Cuisine Show
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THE CIM I TOMBA CUISINE – From the 1st to the 30th September

The 'cim i tomba' is deeply rooted in Tossa’s fishermen’s tradition. Years ago, when the fishermen had to be out at sea for long hours, they used to take with them on board a little stove, charcoal, a mortar and an iron pot, as well as a basket with potatoes, onions, garlic cloves, tomatoes, peppers, oil and spices (salt, black pepper, saffron, etc.) to make their own lunch. One of the dishes they used to cook was what they called the 'cim i tomba': they cut some onions and potatoes in slices, peppers and tomatoes into small pieces and some garlic cloves and put it all into the iron pot. They then added the fish (dogfish, gurnard, stargazer, angler-fish, cat-fish, etc), a good olive oil jet, and they covered it all with water. While the pot was put onto the stove and started to boil, they took the mortar and made a mixture out of mashed garlic and oil in good quantity, and when the cooking was nearly finished, they threw this mixture into the pot, letting it boil all together during 2 to 5 more minutes.

Today, the restaurants of Tossa’s Traditional Cuisine prepare this dish with anglerfish, turbot, cod or skate, and in September, they enclose it as the main course in a special three course menu that is offered during the whole month to approach you to some of the best Mediterranean flavours.

+ info: www.infotossa.com

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