Quince 'allioli'

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Quince 'allioli'

Quince ‘allioli' originates from the mountain cuisine of Pallars, although it is also made in some parts of the Alt Urgell and Cerdanya.

  • Quince 'allioli'
Author: Departament d'Agricultura, Alimentació i Acció Rural
    • Produce
    • Produce

In order to make the most of the local quince harvest, the allioli is made by adding pieces of ripe quince that have been boiled, peeled and pitted to the usual emulsion of garlic and oil. It is sweeter and keeps for longer than normal allioli.

Category: Sauces and seasonings.
Characteristic of: Pallars Jussà
Seasonal calendar
Complementary information:

It is sold tinned in shops in and around Pallars.

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