CARDONA

The chief food products of the medieval cuisine were cereals (bread), viands (meat and fish) and vegetables. Evidence suggests that each of the canons that lived in the church ate a daily portion of two eggs and 1.5 litres of wine.

Towards the end of the 18th century, the church was reconverted into military barracks. The kitchens were in the building too, on which walls were different exits. The cuisine belonging to the modern age is based on a wide variety of tastes, which you can find in recipes like chicken soup with meat stew and egg yolk, the torta de Ahendra, the platillo de la Batalla de Almansa and Catalan pumpkin soup with rice.