The cuisine of Barcelona is a type of grand trencadís formed over the centuries by very diverse influences, fragments of a large puzzle that could be put together in very diverse ways; because what today may seem new, exotic and avant-garde to us, will perhaps be completely integrated in the city's classical cuisine tomorrow.
Barcelona's cuisine is like a large mosaic built up over the centuries with very diverse influences. The multi-faceted and varied nature of Catalan cuisine is inherent to any regional cooking with several centuries of history behind it. But Barcelona has been in the past, and continues to be, especially willing to take onboard the influences of other cuisines with which it has come into contact throughout its history. This is, by far, one of its distinguishing marks. In this book we have tried giving a very general and informative explanation of this open, varied and cosmopolitan nature of the gastronomy of Barcelona by taking a short a fun tour around some characteristic products, over forty recipes and some emblematic establishments.