Basic homemade sauces for Mediterranean food

In the Catalan Countries there are a few main sauces or cooking basis with ingredients that are typically Mediterranean: picada, samfaina, sofregit, allioli and romesco.

They are now known to gourmets from the American continent, which is an honor.

Once Paula Wolfert, who has written five or six books related to Mediterranean cooking, said that picada was the best invention after bread. It really is a great special way of flavoring, binding and thickening cooking juices. Besides, picada is perfect for today's Zeitgeist, because it is light and healthy.

Today samfaina is also known to connoisseurs and Mediterranean food lovers from very far away from the Mediterranean. This sauce that contains onion, pepper, eggplant and tomatoes is very closely related to ratatolha, which is the original Occitan name of ratatouille.

In the Middle Ages, the Catalan and Occitan speaking countries were politically independent and had a strong relationship. Both our cuisines are related as illustrates the fact that samfaina and ratatolha are sauces that have the same spirit.

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