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| MAY AND JUNE: |
Coca d´albercosc |
An apricot cake covered with sugar. |
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Fruit |
Apricots and cherries. In June the first of two yearly harvests of prickly pears are picked. |
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| JULY: |
Trempó |
A summer dish made of tomatoes, green peppers, onion, garlic, oil and salt. Without forgetting the slice of bread to dip in the juice. |
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Sopes d´estiu |
A dish made of a light fry of red and green peppers, aubergine, onion, parsley, tomatoes, salt and oil. Water is then added and the mixture is brought to the boil. Once boiled the stock is used to blanch the sopes. Sopes are very thin slices of brown bread. |
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Fruit |
Melons and watermelons. Green and red figs and prickly pears. |
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| AUGUST: |
Albergínies farcides (stuffed aubergines): |
Once boiled the aubergines are emptied and the inside is mixed with minced meat, garlic, parsley, beaten egg and salt. The skins of the aubergines are filled with the mixture and are then coated in breadcrumbs. They are either fried or baked in the oven. |
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Grilled peppers: |
A typical summer dish. The red peppers are grilled, peeled, thinly sliced, accompanied with garlic and seasoned with salt and oil. They are sometimes eaten with cod. Grilled peppers are also used on pastries. |
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Fruit |
Melons and watermelons. A variety of figs (agostenques, alacantines, albacors, white and black bordissots, de la pera and de pàmpol fi) and prickly pears. |
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| SEPTEMBER: |
Tumbet |
A typical summer dish made of fried red peppers, aubergine, tomatoes, courgette, potatoes and garlic. It can be eaten either with pork or fish. It is usually served with Llampuga (fish) when it is in season. |
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Fruit |
Melons, watermelons and grapes. A variety of figs (albacor, blanques, coll de dama, peretjals, de la pera and de la roca). |
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