page_title: Catalan cuisine
section_title: Sauces and condiments
hierarchical_section_title: Catalan cuisine / Sauces and condiments
context_page_description: Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
context_section_description: Allioli, a thick sauce made of garlic and olive oil, used with grilled meats or vegetables, and some dishes. Allioli means garlic (all) and (i) oil (oli) in Catalan.
  Samfaina, also called tomacat or pebrots amb tomàquet. It is a variety of Occitan ratatouille or Spanish Pisto.
  Salvitxada (made from almonds, hazelnuts, garlic, bread, vinegar, tomatoes, olive oil and dried red peppers) from Valls.
  Xató, a variety of Salvitxada without tomatoes.
caption: Calçots with Romesco sauce for dipping
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