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Barcelona, Spain
6 dishes to eat in Barcelona, what is in them, and where they belong.
Bread rubbed with ripe tomato, olive oil and salt. The base of every Catalan meal, and served alongside almost everything.
Arròs negre and fideuà are the local versions — squid-ink rice and a short-noodle equivalent — rather than Valencian paella.
Smaller and less ritualised than in the Basque country; bombas, patatas braves and escalivada are local.
Custard under a burnt sugar crust, set with cornflour and flavoured with cinnamon and lemon.
Long spring onions charred over vine cuttings, peeled by hand and dipped in romesco, eaten at winter calçotades.
Traditional-method sparkling wine from the Penedès, drunk casually rather than reserved for celebration.
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