High in vitamins and antioxidants, this versatile vegetable, which can be eaten raw, baked, grilled, boiled, steamed or fried, is in season now, and again in springtime.
In the build up to the annual Catalan festival, La Castanyada, which is celebrated on and around All Saints’ Day (November 1st), the enticing aroma of freshly roasted chestnuts floats through the city as roasting stands pop on busy street corners.
Made of almond paste and topped with pine nuts, you can find these sweet seasonal delicacies, which are traditionally eaten on La Castanyada and washed down with a glass of moscatel, in bakeries throughout October and November.
4. Sweet potato
As the weather gets colder, what better way to warm up than with a rich, roasted sweet potato? Like chestnuts and panellets, this tasty root vegetable is traditionally enjoyed around La Castanyada.
Wild mushroom season is officially in full swing. Make the most of the rich variety of fungi on offer in the markets and on restaurant menus.