Trinxat de Cerdanya gastronomic party
Food is one of the most representative aspects of culture, since it refers to the tradition and identity of people. From the social and collective fact we have that other more intimate experience that leads us to personal experience. Eating is more than a physiological act, it is getting excited with the flavors, identifying with the senses a distant memory or a specific place. We eat and we are happy for a moment. Therefore, nothing better than celebrating with a good meal at the gastronomic festival that is organized every year in the Catalan town of Puigcerdà.
We are talking about the popular Trinxat Party that is celebrated at the end of February in the Cerdanya region, already bordering on the Gallic country. Cerdanya, historical territory and very linked to nature, gathers every year experts and neophytes in the art of good eating with the purpose of celebrating one of the most significant winter events in the capital of Cerdanya. The party is organized in the sports center of Puigcerdà and has as a reason for meeting the famous Trinxat or mashed potato, winter cabbage and pork bacon with lard as a final dressing. The trinxat is a typical food that refers to its ancient and humble origin, one of those dishes that make up the gastronomic identity of any region.
But the gastronomy of our winter festival is not limited to this specialty, it hosts the popular starters of sausages or the cured cheese truffles with carrot cream and honey cod as a second dish, another of the hallmarks of the Catalan region. All seasoned with fun activities, because eating is also a celebration of life.
Now the question is: how can we prepare our homemade Trinxat. For this we just have to follow some simple steps. First, we will chop the cabbage and put it to boil with water and a little salt, to which we will add the peeled potatoes and also cut into pieces. After no more than twenty-five minutes, we strain the contents and carve them with a fork to make a tasty smashed potato and cabbage. Now it only remains to add the oil with the garlic cloves and bacon to give it the final touch. Nothing better than simplicity to prepare a tasty and traditional dish. In Puigcerdà they know it and celebrate it every February.
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