1. G a s t ro n o my o f
Baix Em p o rd à
Sofia Viera
Ainhoa Sánchez
Eli Acebal
Mediterrani Ocea
Paula G. Conesa
Ruth Franco

2. Index
 Page 1 ..........................Glossary and map

 Page 2 ..................................................Wine

 Page 3 ................Recipe of Baix Empordà
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 Page 4 .......Gastronomy of Baix Empordà


3. Glosary of Baix Empordà in map
 Rice: arròs Fregir: to fry
 Gratinar: gratin Snails: cargols
 Coure: to boil Sausages: botifarres
 Cuinar: to cook Sardine: sardies
 Tallar: to cut Soup: sopa
 Remenar: stir Chenstuts: castanyes
 Rallar: grate



4. Situate the Empordà on a map

5. Wine production
 Empúries introduced the vineyards to the
Iberian Peninsula, around 600 BC.
 Winemaking, or vilification, is the production of
wine
 Mead is a wine that is made with honey being
the primary ingredient after water.
 This are some of the grapes of Baix Empordà
that you win find there are type of white
grapes and red grapes.


6.  Mas Anglada Meclot and Cabernet
 Mas Oller Rose red and sweet
 Castell de Calonge White rose and reed
 Celler Mas Eugen Rose red and sweet

 This are some of the wines of the area


7. Ingredients to the Escalivada
 Ingredients (10 people):
› 3 green peppers
› 2 red aubergines
› 3 tomatoes
› 2 onions
› Oil
› Salt

8. How to do the Escalivada
 How to do:
› Boil the ingredients.
› After that cook the vegetables,
› Peel the vegetables.
› Cut all vegetables into strips.
› Put salt, pepper and olive oil
› Add hot fumet.
› Cook for 10 minutes.
tite!
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Bon

9. Gastronomy of Baix Empordà

10. References
 www.visitemporda.com
 www.wordreference.com
 www.doemporda.com


11. THANKS
Paula G. Conesa
FOR
Ruth Franco
Sofia Viera
Ainhoa Sánchez
Eli Acebal
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