Peratallada is a charming city from the region of the Bajo (Low) Ampurdan, and belongs to the municipality of Forallac. The most notable culinary work of the region is the recuit de Fonteta, a type of cottage cheese made with cow or sheep milk, very common on the local tables. The recuit is usually in the menus of the restaurants along with other dairy products which are highly appreciated in the municipalities that compose the Forallac local government.
Generally speaking, the cuisine of Peratallada follows the gastronomic tradition of the region, based on the great variety of ingredients and products that come from the sea, the mountains and the vegetable gardens of the interior valleys. Therefore, it is possible to find a great variety of fish and seafood, hunting and ranching meat and stews made with sea and land products.