Famous due to its hot springs, La Garriga was an important center of summer vacations for the rich Catalan society during the 19th and 20th Centuries. Nowadays, apart from preserving the touristic component, they also have a great gastronomy. La Garriga is one of the most fertile regions of Catalonia, and apart from their vegetable gardens, the production of cheese, honey and wine is also abundant. Between the legumes that are produced here, the Mongeta del Ganxet, with D.O.P., is specially used in many different stews. This bean can be cooked with butifarra, one of the most popular embutidos (sausage) of the region – something that can be seen during the celebration made in its honor that happens each month of February.
Complete with meal with a delicious Pa de Pagès, with I.G.P.., perfect for the traditional dishes. Another classic of the region is the Cap i pota, an offal shop stew made with calf head. In the local restaurants, visitors will be able to find some other typical recipes such as meat stews with mushrooms and rice.