Due to the fact that Andorra is between France and Spain, Andorran food is mainly Catalan. The cuisine in Andorra also combines French and Italian food. Pasta, meat, fish and vegetables are the main ingredients for every meal. In the northern region of Andorra the French and Italian food is more popular using more pasta, cheese, bread and fish; while in the southern region Catalan influences were adapted. Local dishes include ‘Trinxat‘ made of Bacon, cabbage and potatoes; ‘Cunillo‘ which is rabbit stewed in tomato sauce;’ Xai’ which is actually roasted Lamb; ‘Coques’ are flavoured flat cakes and ‘Truites de Carreroles’ which is actually a mushroom omelet. Cuisine in Andorra also include sausages, cheese, and a large variety of pork and ham dishes and a variety of vegetables. The food in Andorra uses certain cooking traditions borrowed from France and Spain and developed from their own traditional dishes.
While there are no specific or unique preparation methods for Andorran cooking, detail is important in the cuisine in Andorra. Using the right amount of spices for example is essential, either for garnishing or for coloring the dish. The vast range of vegetables and cereals found in Andorra is also noticed in the delicious dishes belonging to cuisine in Andorra. The presentation of the dish is also important. Each traditional dish has a special cooking method, which is more or less the same in all of Andorra’s regions. Meat is one of the main ingredients of most of the dishes in Andorra and smoked hams are often parts of delicious dishes.
A Few Regional specialities:
- Coques (flavoured flat cakes).
- Trinxat (a potato and cabbage dish).
- Truites de carreroles (a type of mushroom omelette).
- Local sausages and cheese. • Andorran veal.
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