Food is at the very core of Catalan existence, and the glorious variety of Catalan gastronomy reflects both the universal passion for food and the diverse cultural history of Catalonia. Food culture, husbandry and interest in medical and dietary matters reach back to the period when the Greeks first settled at Empúries to worship the healing image of Asklepios. The Carthaginians followed, bringing lentils, chickpeas and fava beans; the Romans introduced the vine and olive.

Four centuries of Moorish domination brought a passion for sweetmeats, spices and aubergine. The Catalan larder expanded further in the late Middle Ages when control over Mediterranean trade routes brought pasta from Naples and the discovery of the Americas introduced the key ingredients for the Provençal and Catalan table: tomato, potato and paprika.

The Barcelona food markets are among the most beautiful and enticing in the world. Set out in cartwheels under ceilings of Art Nouveau stained glass, the stalls fan out from their fresh fish hub. Marble sinks soak the milky salt cod; cornucopia of fruit and vegetables are displayed with the subtlety of a still-life; butchers offer specialities and recipes upon request; the mushroom man has thirty varieties, fresh and dried. At the outer edges are the dealers in frutos secos and artisan cheeses that never find their way out of Catalonia.

In the city of the exuberance and riotous colour of Antoni Gaudí’s architectural confections, it is but a little way to the tour de force of a zarzuela fish stew, shot through with a firework display of saffron, bright red peppers and the creamy smooth burnt allioli sauce. The mar i muntanya dishes – the original surf and turf – marry together a remarkable blend of game, fowl or rabbit with langouste, enriched with a subtle chocolate sauce. The pioneering Nouvelle Catalan cuisine offer new tastes and complex techniques which find their echo deep into France, even to the Lycée Palace. The chefs that create them are some of the most talked about in and outside Barcelona: Sergi Arola, Spanish chef of the year 2004 and former assistant of Ferrán Adriá, 3-Michelin-starred Santi Santamaría and Xavier Pellicer, who runs one of the most up to date establishments in town.

However, there is far more to Catalonia than Barcelona, and historically the region extends into France. There are the fishing ports and the countryside, the Pyrenees and the Vallées Orientales, and the wines: Priorato, rich and tannin-steeped; Cavas which demonstrate brilliance and clarity; sweet Moscatel, peasant foil for the great Gewürztraminer experiments of the last decade; Penedès reds, as good with meat as slightly chilled with fish. Catalan wine is enjoying an extraordinary renaissance.