Xató is a popular and traditional sauce in the areas of Garraf and Penedés, made from almonds and roasted hazelnuts, bread with vinegar, olive oil and the characteristic spicy red pepper. The word “xató” comes from the nickname “aixetó”, which is a small tap that is nailed to a barrel so that the new wine flows out and that’s why it is a sauce with deep roots in wine festivals.

To dress curly endive salads, anchovies and cod, or with any type of roasted vegetables.

Ingredients: oil, almonds, hazelnuts, red peppers, tomato, fried bread, garlic, salt, lemon, vinegar and black pepper.