Gastronomy

The gastronomy of this region is rich and varied. The local people always recommend the typical "cassola de tros", the "olla barrejada", the "butifarra negra", the "mongetas amb butifarra", the "cargols a la llauna", the "cargols amb allioli", the "carn farcida", the "consomé de festa major", the "bolets a la brasa amb butifarra", the "truita de samfaina" , the "escalivada", the  "espinacs a la cassola" and the tipical "escudella de faves tendres".

Other typical drinks are the "ratafía" and the "coffee ratafía", but the most popular is the drink called "the drink of the poor man", homemade with oranges, aniseed and sugar.

The representative cakes and pastries of Les Garrigues are the "orelletes" (abbot ears), the "almendrados", the biscuits, the "brazos de gitano" or the"cocas".

Calçots: Without moving from your seat, just next to the swimming pool of this masía, one can enjoy the feast of the gastronomy of Catalonia. The calçotada (feast made with calçots) is so popular in this region that many restaurants open their door during the months of December and January only to receive the Catalans that come in thousands to enjoy this feast. La Tessel.la provides all the necessary ingredients to make your calçotada a delicious art.

Basic Requirements: 

1. Sauce of calçots: Ingredients (for 300ml.)
   250 gr. of almonds uncooked or toasted and peeled
   250 gr. of hazelnuts; peeled
   5 mature red tomatos
   3 ñoras (dry red pepper not hot)
   1 clove of garlic + 1 entire piece of garlic
   300 cc. oil
   1 spoon full of wine vinegar
   A tiny amount of sugar.
2. Firewood for calçots and meat
3. 25 calçots by person