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Salted Cod and Dried Cod Cuisine
Die Kabeljau- und Stockfischküche

With the arrival of Lent, we find a lot of cod on restaurant menus, which has been a very important food product for centuries and continues to be so. Dried cod or peixopalo was introduced into this area at Sant Feliu de Guíxols Port. This food was greatly appreciated by sailors and cork stopper makers during the 19th century and soon became part of the city diet and, at the same time, was linked to the gastronomy of our sea and our land like no other product. Today, having been recovered and reinterpreted in our kitchens, it finds a place on our table with all the flavour of a traditional dish that awakens one’s senses.

You can taste it in the participating restaurants in Sant Feliu de Guíxols from the end of March until mid-April.

More information at:

Tourist office of Sant Feliu de Guíxols

Oficina de turisme de Sant Feliu de Guíxols
Plaça del Monestir, s/n (Monestir)
17220 Sant Feliu de Guíxols
T. 972 82 00 51 

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Consell Comarcal del Baix Empordà
C/Tarongers, 12 · Tel. 972 642 310 · 17100 La Bisbal d'Empordà · - Google+
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