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Papua New GuineaFlavors · Alghero
Cooked lobster served cold in pieces, with ripe tomato, raw onion, olive oil and sometimes lemon. It is the dish that best symbolizes Alghero, a city of Catalan heritage in northwest Sardinia.
Traditional dish from Alghero, Sardenha
Also known as: aragosta algherese alla catalana, llagosta a la catalana
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Aragosta alla catalana — Alghero, Italy
Aragosta alla catalana is made with the Mediterranean spiny lobster, caught in the sea around Alghero. It is boiled in water and left to cool, then cut into pieces with the shell on or removed, and mixed with diced ripe tomatoes, sliced raw onion, olive oil, salt and, in some recipes, lemon or a little vinegar. The lobster’s juices can be incorporated into the dressing. It is served cold or at room temperature, often with the meat arranged in its own shell.
The name evokes the city’s history. In 1354, after a siege, Alghero was taken by the king of Aragon and repopulated with families from Catalonia. The city remained under Catalan and later Spanish rule for centuries and preserves Algherese, a variant of Catalan, as well as bilingual street names, architecture and dishes with Catalan influence. That is why it is called little Barcelona.
The dish is prepared mainly in summer, from June to August, during the local spiny lobster fishing season, and it is also traditional on Christmas Eve, when Alghero’s tables fill with seafood dishes.
Alghero , Sardenha
Signature dish of Alghero, a town repopulated by Catalans in the 14th century that preserves Catalan language and traditions.
Spiny lobster, ripe tomato, raw onion, olive oil and salt; lemon or vinegar in some recipes.
Cold or at room temperature, as a main course or starter, often served on the shell.
Mainly from June to August, in summer; also traditional on Christmas Eve in Alghero.
Your questions
Alghero was repopulated by Catalans in 1354 and retains Catalan language and traditions. The dish, lobster with tomato and onion, is associated with that heritage.
Cold or at room temperature, after being boiled and dressed with tomato, onion and olive oil.
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