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Ratafia festival
 
 
     

THE WINNING RATAFIA OF 2005: The ratafia prepared by Margarita Plana i Hurtós was the winner by a five-vote margin and the second place was awarded to Maria Victòria Roca. -78 to 73-. Carme Canals's ratafia took the third place from a total of 25 entries from Besalú.


The Ratafia Festival takes place on the first Sunday in December and it consists of the sampling, tasting and sale of Catalunyan ratafies in the Plaça de la Llibertat. In Plaça de Sant Pere, a traditional market is held during the day where you can find everything from nougats and sausages to clothes and toys.


One of the most important events of the day is the voting for the year's best ratafia. Anyone form Besalú can present their home-made ratafia home, with all the ingredients used, to the Tourist Office. On the day of the Festival a jury made up of Catalan liquor experts and members of the City Council chooses the best ratafia, which will be traded the following year.


One of the highlights of the last festival was: Ratafia Nouveau Cuisine in which restaurants belonging to the Besalú Gastronòmica association serve dishes that unite traditional and modern cuisine. The common link was a traditional home-made product of Besalú and Garrotxa in general: The Ratafia.


DISHES:


Restaurant Cal Parent


(Av. Lluís Companys, 6-8 - tel: 972 59 01 10)


Marinated rabbit with Ratafia reduction sauce.


Restaurant Pont Vell


(Pont Vell, 28 - tel: 972 59 10 27)


Oxtail with red wine and Ratafia.


Restaurant Oliveras


(c/ Pau Claris - tel 972 59 03 92)


Small haricot bean dish with Ratafia.


Restaurant Can Quei


(Plaça St. Vicenç, 4)


Duck breast on a bed of apple sauce, pate and Ratafia reduction.


Restaurant Cúria Reial


(Plaça de la Llibertat, 15)


Small Ratafia flan with caramelised pine seeds and English custard


         


                                  

 
 
 
 
 
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