New recipes

Catalonia Wants to Nationalize Allioli

Catalonia Wants to Nationalize Allioli

The town of Creixill wants to nationalize the Spanish sauce with its festival

Aioli lovers compete in Creixell's competition each year.

What is allioli? If you live in Catalonia, you likely have a different answer than the rest of the world. The true allioli, unlike the aïoli of Provence, according to the town of Creixell, is simply olive oil and garlic whipped until they are emulsified. Now, Creixell — the host of the yearly festival dedicated to allioli — wants to make it the national sauce of Catalonia.

The 21st "festa de l'allioli" takes place this weekend, with competitions and collections of recipes. Even Ferran Adrià got in on the fun in the Creixell aioli-making competition, taking home the "gold mortar."

Beacuse of allioli's popularity, Creixell wants the government of Catalonia to claim it as the "national sauce." And the town is stringent about what it considers the real thing: anything thickened with potatoes or eggs (as in this Brussel sprouts with garlic aioli recipe) isn't the allioli. The town's "manifesto," according to a Valencian paper, says, "Our national conscience does not permit such an imposture."

However, the true debate isn't about how the sauce is made — it's about who is responsible for its popularity. The city of Valencia, in the region of the same name, south of Catalonia, argues that one local company, Choví, is responsible for the sauce gaining worldwide attention. The manager of Choví told the Valencian newspaper Levante that it sells its allioli all over the world, even in Iran, China, and Iceland. However it's made — or whatever it's made with — we can't get enough of it.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.


Aioli, a Mediterranean sauce with a large tradition.

Though nowadays we give to the Aioli sauce a Catalan identity, in fact it has a more ancient origin, more Centuries before the Catalan identity was born, Romans and Egyptians were cooking a very similar sauce and even the Iberians, the first settlers of the Iberian Peninsula, were eating a sauce next to the one we are eating.

Times past, the aioli was a sauce from poor people, because the rich use to eat the famous mayonnaise sauce. Fortunately, nowadays, there is no difference between social classes and both sauces are consumed indistinct.

In Catalonia with mortar and pestle

Cook With A Foddie

Share the experience of cooking rice with a Catalan host, following the recipe of her grandmother.

Gourmet Getaway

Tasting of our products and typical dishes. Accommodation in one of our hotels next to the sea.

In Catalonia the Aioli sauce accompanies a variety of Catalan dishes, like “botifarra amb seques” a typical Catalan sausage with white beans, the grilled meat like rabbit, Catalan bread with tomato, oil and aioli, with baked potatoes and most recently with “fideuà” a typical Catalan dish similar to the paella but with pasta instead of rice.

To make a good and traditional aioli, or “allioli” obviously we need garlic “all” and olive oil “oli”. These are basic ingredients, but we could also use an egg yolk, to thick the sauce, a pinch of salt and a little bit of lemon. The traditional recipe requires much patience and perseverance: in a mortar and pestle dice garlics to get of their juice, and then slowly-slowly add one drop at a time of olive oil to thick the sauce. Nowadays many people use a blender to prepare the aioli.

Would you like to taste this traditional sauce? Do not hesitate to ask the expert of gastronomic events. All Events Hotels team prepares many tasty activities and special gastronomic holidays like “cook with a foodie” or Gastronomic Holidays, during which you will delight your palate with flavours of the Coast of Barcelona and typical recipes of the Catalan cuisine.