Rock climbing: evoking childhood memories in Les Terres de l’Ebre
As The Little Prince puts it, ‘All grown-ups were once children… only few of them remember it’. What about you: would you like to give your memory a jolt? In Tivissa, you can give free reign to one of the classic childhood thrills: a taste for giddy heights. How, you ask? By climbing in El Foix canyon.
You can scramble up it like a kid, but with all the precautions of an adult: helmet, harness, rope and the advice of a guide who’ll accompany you at all times and provide all the gear.
El Foix is a dry canyon with four large sections fitted with metal rungs and chains set into the rock, and is highly recommended if this is your first via ferrata experience. At the top, taking in the stunning vistas of the Ebro plain and the hills of El Montsant will probably bring to mind memories of when you were a child.
Your getaway to Les Terres de l’Ebre has started off on a high. It’ll continue on the water, where you’ll also feel like a kid again. This time, by taking a kayaking trip from Vinebre to Miravet. Two hours with a guide on the River Ebro discovering villages, bankside woods, river life, the islands carved out by its flow…
You can do both climbing and kayaking in a single day, or two, and you choose the order. In either case, your accommodation is included at 7 de Ribera, a small guesthouse offering generous breakfasts based around organic produce, and the classic clotxa, a local dish made with half a rustic unsliced loaf, tomatoes, onions, garlic, oil and pilchards. Don’t you dare leave Les Terres de l’Ebre without trying it!
Things to do
Two gastrohotels where you can enjoy authentic Ebre cuisine
Jot these two names down in your foodie agenda: L’Algadir del Delta and Hotel Diego. Two unmissable gastrohotels serving authentic Terres de l’Ebre cuisine. At L’Algadir del Delta, they’re experts in rice dishes, with a menu featuring up to 12 different recipes based on this locally-sourced ingredient. Rice is also a strong point at Hotel Diego, although their speciality is meat. They have their own farm supplying them with top-quality raw materials for dishes such as oxtail and entrecote a la pedra (finished off on a hot stone).
Literature and history along the streets of Benissanet
Take a stroll through the works of journalist and writer Artur Bladé following this route, which takes in the best landmarks of the author’s birthplace, Benissanet, featured in his writings. The tour concludes with a visit to the town’s air-raid shelter, built during the Battle of the Ebro. Did you know it was built by the town’s women and the republican soldiers? The video screened in one of the rooms will give you more details, complete with the recollections of some of those who took part in its construction.
Rasquera goat with moixernons (wild St. George’s mushrooms)
The Rasquera is the only surviving indigenous Catalan goat. Its meat is highly prized for cooking as it is tender, compact and intensely flavoured. One of the most popular ways of preparing it is with wild moixernons (St. George’s mushrooms). So, get pen and paper at the ready and take note…
Season the meat with salt and pepper, toss in the flour, fry to seal in a casserole dish and then set aside. In the same dish, prepare a sofrito with the onion, garlic, bay leaf and pepper. Separately, sauté the moixernons with garlic and parsley. Once the sofrito is ready, add the goat meat and vi ranci, reduce a little and then add the moixernons. Finally, leave all the ingredients to simmer in the pot (covered) on a low heat until the goat is tender.
- 250 g goat pieces
- 200 g fresh moixernons
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 red pepper, cut into small squares
- 1 glass of vi ranci wine
- 1 egg
- Bay leaf
- Lard or oil