| Abstrakt: |
The article focuses on the cuisine, winemaking tradition and architecture of Priorat, a wine region south-west of Barcelona, Spain. It traces Priorat's legacy that began in the 12th century and describes the role of local cooperatives in Priorat's renaissance as a wine producer. Top brands include L'Ermita and Clos Mogador. In addition, it notes the cuisine that Priorat has created based on beans, eggs, chicken, greens, salt cod, and pastry. Notable pieces of architecture are also cited. |
