Andorra
Andorra’s food is built around pyrenean mountain fare blending Catalan and French traditions: hearty stews, cabbage, pork and river trout. Look for Escudella (meat, sausage, vegetable and pasta hotpot, the national dish), Trinxat (mashed cabbage and potato griddled with pork belly) and Trout with ham (pyrenean river trout pan-fried with cured mountain ham). Catalan and Andorran winter meat-and-vegetable pot; a large seasoned meatball called the pilota is added at Christmas as escudella de Nadal. This atlas has 21 Andorra dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Xocolata desfeta
Thick drinking chocolate, spoon-standing dense, dunked with fried pastry. Ready in 10 min prep and 15 min cooking. 4 servings.…