{"id":12336,"date":"2021-09-03T00:00:00","date_gmt":"2021-09-02T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/eating-in-sitges-and-keeping-very-happy-in-the-process\/"},"modified":"2021-09-03T00:00:00","modified_gmt":"2021-09-02T22:00:00","slug":"eating-in-sitges-and-keeping-very-happy-in-the-process","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/en\/eating-in-sitges-and-keeping-very-happy-in-the-process\/","title":{"rendered":"Eating in Sitges and keeping (very) happy in the process"},"content":{"rendered":"<p>A warning to surfers: you are advised not to read this article if you\u2019re at all hungry. You&#8217;re not going to enjoy yourself. Not one bit. Because today it\u2019s our turn to talk about what great food there is in Sitges. About <strong>local produce<\/strong> and about an attitude and a philosophy that we identify with: <strong>Slow Food<\/strong>. Because every place has its own cuisine, linked to its location, its tradition and its culture. Because cuisine cannot be a standardized, homogeneous and predictable resource. Because Sitges tastes like&#8230; Sitges.<\/p>\n<p>\u00a0<\/p>\n<p>And what does Sitges taste like? Well, it tastes like local produce and recipes that have been passed down. It taste like <a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/en\/pl409\/blog\/id18\/vino-malvasia-de-sitges.htm\"><strong>Malvasia<\/strong><\/a>, a grape variety that arrived in Sitges by sea; it tastes like Sitges-style rice and the &#8216;peruqueta&#8217; escarole used in the <a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/ca\/pl21\/explora\/gastronomia\/el-xato\/id47\/el-xato.htm\"><strong>Xat\u00f3<\/strong><\/a> winter salad; it tastes like <strong>octopus<\/strong>, <strong>shrimp<\/strong> and <strong>\u2018Punxent\u2019 sea snails<\/strong>; and it tastes like <strong>&#8216;Espigalls&#8217;<\/strong> or <strong>&#8216;Brotonera Cabbage &#8216;<\/strong>. All of them flavors known and promoted by <strong>Valent\u00ed Mongay<\/strong>, owner of the <a class=\"link-blau\" href=\"http:\/\/lasalseta.com\/language\/es\/\"><strong>La Salseta Restaurant<\/strong><\/a>, one of the two establishments in Sitges (the other is <a class=\"link-blau\" href=\"http:\/\/www.restaurantlanansa.com\/nova\/?lang=en\"><strong>La Nansa<\/strong><\/a>) with the great distinction of the <a class=\"link-blau\" href=\"https:\/\/slowfood.barcelona\/index.php\/la-barcelona-slow\/restaurants-km0\">Slow Food signature<\/a>.<\/p>\n<p>\u00a0<\/p>\n<p>Mongay highlights the relationship that the Slow Food concept has with the &#8216;Kilometer 0&#8217; concept, with local produce and, therefore, with local producers. This commitment to localizing produce guarantees, as he himself points out, that they are <em>&#8220;good, clean \u2013 thanks to their sustainable cultivation &#8211; and fair, because the people who grow them are paid appropriately.&#8221;<\/em> In fact, Valent\u00ed Mongay believes that supporting local producers <em>&#8220;is essential to provide continuity to local heritage, which also includes our food, our gastronomic vocabulary and our recipes; that&#8217;s a treasure that we can&#8217;t lose.&#8221;<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>Temporality or seasonality is another of Slow Food\u2019s key elements. That\u2019s why, depending on the time of year you come to Sitges, the local menus change. Because the &#8216;peruqueta&#8217; escarole (that the traditional Sitges Xat\u00f3 salad is made with) is tastier in winter, because &#8216;Espigalls&#8217; are harvested from November to January and because fish is caught daily, and not brought in from a fish farm. That\u2019s the beauty of Sitges\u2019 cuisine and of the town itself: the best thing you could do is to let yourself be surprised. So, come, take a walk&#8230; and eat ;)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A warning to surfers: you are advised not to read this article if you\u2019re at all hungry. You&#8217;re not going to enjoy yourself. Not one bit. Because today it\u2019s our turn to talk about what great food there is in Sitges. About local produce and about an attitude and a philosophy that we identify with: Slow Food. Because every place has its own cuisine, linked to its location, its tradition and its culture. Because cuisine cannot be a standardized, homogeneous and predictable resource. Because Sitges tastes like&#8230; Sitges. \u00a0 And what does Sitges taste like? Well, it tastes like local produce and recipes that have been passed down. It taste like Malvasia, a grape variety that arrived in Sitges by sea; it tastes like Sitges-style rice and the &#8216;peruqueta&#8217; escarole used in the Xat\u00f3 winter salad; it tastes like octopus, shrimp and \u2018Punxent\u2019 sea snails; and it tastes like &#8216;Espigalls&#8217; or &#8216;Brotonera Cabbage &#8216;. All of them flavors known and promoted by Valent\u00ed Mongay, owner of the La Salseta Restaurant, one of the two establishments in Sitges (the other is La Nansa) with the great distinction of the Slow Food signature. \u00a0 Mongay highlights the relationship that the Slow Food [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"categoria":[15,58,7],"class_list":["post-12336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","categoria-a-prop-de-sitges","categoria-art-and-culture","categoria-menjar-beure"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Eating in Sitges and keeping (very) happy in the process - Sitges Anytime<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sitgesanytime.protectfive.com\/en\/eating-in-sitges-and-keeping-very-happy-in-the-process\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eating in Sitges and keeping (very) happy in the process\" \/>\n<meta property=\"og:description\" content=\"A warning to surfers: you are advised not to read this article if you\u2019re at all hungry. You&#8217;re not going to enjoy yourself. Not one bit. Because today it\u2019s our turn to talk about what great food there is in Sitges. About local produce and about an attitude and a philosophy that we identify with: Slow Food. Because every place has its own cuisine, linked to its location, its tradition and its culture. Because cuisine cannot be a standardized, homogeneous and predictable resource. Because Sitges tastes like&#8230; Sitges. \u00a0 And what does Sitges taste like? Well, it tastes like local produce and recipes that have been passed down. It taste like Malvasia, a grape variety that arrived in Sitges by sea; it tastes like Sitges-style rice and the &#8216;peruqueta&#8217; escarole used in the Xat\u00f3 winter salad; it tastes like octopus, shrimp and \u2018Punxent\u2019 sea snails; and it tastes like &#8216;Espigalls&#8217; or &#8216;Brotonera Cabbage &#8216;. All of them flavors known and promoted by Valent\u00ed Mongay, owner of the La Salseta Restaurant, one of the two establishments in Sitges (the other is La Nansa) with the great distinction of the Slow Food signature. \u00a0 Mongay highlights the relationship that the Slow Food [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sitgesanytime.protectfive.com\/en\/eating-in-sitges-and-keeping-very-happy-in-the-process\/\" \/>\n<meta property=\"og:site_name\" content=\"Sitges Anytime\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/turismedesitges\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-02T22:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sitgesanytime.protectfive.com\/wp-content\/uploads\/2021\/09\/1-vivero-copia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2345\" \/>\n\t<meta property=\"og:image:height\" content=\"1111\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"minsk\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"minsk\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/\"},\"author\":{\"name\":\"minsk\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/#\\\/schema\\\/person\\\/96e49e6f70c68653a6b70d178b1f34a0\"},\"headline\":\"Eating in Sitges and keeping (very) happy in the process\",\"datePublished\":\"2021-09-02T22:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/\"},\"wordCount\":392,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/1-vivero-copia.jpg\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/\",\"url\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/en\\\/eating-in-sitges-and-keeping-very-happy-in-the-process\\\/\",\"name\":\"Eating in Sitges and keeping (very) happy in the process - 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Sitges Anytime","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sitgesanytime.protectfive.com\/en\/eating-in-sitges-and-keeping-very-happy-in-the-process\/","og_locale":"en_US","og_type":"article","og_title":"Eating in Sitges and keeping (very) happy in the process","og_description":"A warning to surfers: you are advised not to read this article if you\u2019re at all hungry. 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All of them flavors known and promoted by Valent\u00ed Mongay, owner of the La Salseta Restaurant, one of the two establishments in Sitges (the other is La Nansa) with the great distinction of the Slow Food signature. \u00a0 Mongay highlights the relationship that the Slow Food [&hellip;]","og_url":"https:\/\/sitgesanytime.protectfive.com\/en\/eating-in-sitges-and-keeping-very-happy-in-the-process\/","og_site_name":"Sitges Anytime","article_publisher":"https:\/\/www.facebook.com\/turismedesitges","article_published_time":"2021-09-02T22:00:00+00:00","og_image":[{"width":2345,"height":1111,"url":"https:\/\/sitgesanytime.protectfive.com\/wp-content\/uploads\/2021\/09\/1-vivero-copia.jpg","type":"image\/jpeg"}],"author":"minsk","twitter_card":"summary_large_image","twitter_misc":{"Written by":"minsk","Est. reading time":"2 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