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Xató

Sitges, Garraf, Barcelona

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Xató

Curiosity · Sitges, Garraf, Barcelona

Xató is a sauce made from toasted almonds and hazelnuts, breadcrumbs with vinegar, garlic, oil, salt and ñora pepper, which accompanies a salad of escarole with anchovies, tuna and salt cod; it is a dish typical of the Penedès and the Garraf, of origin disputed among several towns. According to the researcher Carles Montserrat, the first written reference to a xatonada in Sitges is found in the newspaper Eco de Sitges of 16 February 1896, which recorded a dinner-gathering held three days earlier with 23 guests, among them Miquel Utrillo and Santiago Rusiñol; some even attribute the dish's name to that evening. The origin of xató is also placed in the world of wine-making, linked to the celebration that accompanied the ceremony of tapping the casks of new wine.

Photo: e_calamar (CC BY 2.0)

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