4t c tot

“CATALAN TAPES”

CATALAN HABITS

SPICY POTATOES

It is a classic Spanish tapas meal and served in bars throughout Spain. The sauce has a bit of Tabasco for very light, hence the name white, which means "fierce". This is a quick and easy recipe lid.

The octopus Galician (Galician octopus or polbo à feira feira) is a traditional Dish from Galicia and basic in its cuisine, 1 although its consumption is widespread throughout Spain. It is a festive Dish made with boiled octopus whole (usually in copper pots) that is present at parties, fairs and meetings of Galicia del Bierzo (León), 2 hence the name "a feira". The cooking is done traditionally by pulpeiras, usually served as a lid.

‘’POP A LA GALLEGA’’

ANCHOVIES IN VINEGAR

The anchovies in vinegar are a sort of appetizer or tapa very frequent in the south of Spain in which the main ingredient are anchovies, a fish of small size (20 cm) have been previously fillets marinated in vinegar and plenty of garlic and parsley. Usually served with drinks such as beer or soft drinks, wine on rare occasions with the fact that being a food in vinegar.

FRIED FISH

The fried fish or fried fried (according to the Andalusia dialect form) is not a traditional dish Mediterranean coast, for example in Provence (France), Roussillon (France), Balearic Islands, Catalonia, Valencia, Malaga, Cadiz, Huelva Provinces Interior of Cordoba and Seville and also the Canary Islands, which can be used in several countries. But not necessarily feel typical of bars, pubs...

GRILLED PRAWNS

The son garlic prawns on the plate without popular Spanish cuisine usually found mainly in South and Central Planning. The ingredients that make up this dIsh peeled baby shrimp, Garlic and Olive Oil. It is often used as working in bars. Thisdish is parte of the typical dishes of the culture of bars in Spain and existential that is so popular bars in Madrid I've offered here as the main dish.

The cod fritters A son of Specialty Gourmet countries of the Mediterranean (including Spain, Italy, France and Portugal). These balls of fried pasta and codfish mixed with other ingredients. Its preparation varies slightly by country.

COD FRITTERS

Celebrations• In Catalunya, as in India, we have different traditions

and holidays to celebrate them. Some of them are: • - Christmas and New Year• - Sant Joan• - Sant Anastasi (Badalona’s holidays)

In “Sant Joan”

• We stay with the family in the “Sant Joan”’s day.

• In Catalonia we eat a cake typical on this day.

• We let off firecrackers and make a bonfire.

The daemon of Badalona

Badalona daemon is the most important traditional festival in Badalona, and is the central act of the City

Festival is held the first weeks of May and is known as Fiestas de Mayo . On May 10 from ten at night is held at the Rambla de Badalona, facing the sea, the Cream of

the Devil, which is the culmination of a series of events that make up the Nit de Sant Anastasi .

Origin

• The tradition of building castells originated in Valls, near the city of Tarragona, in the southern part of Catalonia towards the end of the 18th century.  ater it developed a following in other regions of Catalonia and, since 1981, when the first castell of 9 levels of the 20th century was built, it has become very popular in most of Catalonia and even Majorca. The only 5 teams that have  built complex gamma extra castells are from Valls, Vilafranca del Penedès, Terrassa and Mataró.

calcul of the castellans• The castles calculate for the height in

floors and for the number of ‘castellans’ that they form every floor. " Three of seven ", for example, it is the castle in which every floor is formed by three men and has seven of height; " five of eight " it is that one in which every floor consists of five men and has a height of eight floors.

• They are done castles by prop in the way; they re simultaneously a prop and a castle that is been enough around it; when the castell falls apart it stays the erect prop, which is supported while it allows the resistance of the castellans.

The composition of the base• The pineapple is the part

more complexe of the castle because it is not a question of a simple aglutinació of people, but it is perfectly organized, and without which the castles would not have too many hopes of success (at least the big ones). The configuration of this one will depend on the structure that the castle has to have. In addition, not all the groups follow a canon established for his production and can choose to arrange or extract some elements.

Taking, for example, a castell of three, the basic components serian those who appear in the following figure:

• low part: They are the foot of the castle, on them the rest is placed of ‘castellers’ that compose the trunk of the castle.

• Crosses: They place to every band of under and help him to support the whole weight fitting his shoulders below him asilla of that one.

• Needle: While he avoids that under it is closed, supports the knees of the second one with the hands in order that not fold.

• Against-strong: It helps to under to support his position from behind, preventing that the structure of the castle is opened.

• The first hands: It places after the buttress and helps the second one to support weight taking it, from behind, for the buttocks.

• Wings: It places behind every crossa so as to give lateral support to the second one.

• Wind or dice: the lateral movement of the castles Prevents placing between crossa and crossa.

• The rest of the people gives support to these castellans and they are placing behind them progressively until the typical pineapple is formed by form of round mattress I half-close the castle, with the double function of foundation of the construction and of human safeguard.

4th C students tasting Paysam. Look at their faces!!!

But now they think that this is a really good desert.

4th level students singing and dancing

a song in the Day of Peace