CIM I TOMBA

"The gastronomic campaign of La Cuina del "Cim i Tomba" is held every year at the small village of Tossa de Mar during the month of September.

From the 1st to the 30th of September, many restaurants of the village offers a special menu with a main course, "cim i tomba" as a second course and desserts. There are small but important variations of the same dish in every restaurant so that grant you to look for the most taste pleasant one.

The origin of the "cim i tomba" is deeply found in Tossa´s sailor tradition. In the past, when going to sail meant to be away from home a lot of hours , Tossa´s fishermen used t carry a stove, a bit of coal, a mortar and an iron pot with them. And potatoes, onions, garlic, tomatoes and green peppers, olive oil and spices (salt, black pepper, saffron, etc) inside a wicker basket.

At luch time, they put inside the iron pot slices of potatoes and onion, , they cut up the green peppers and tomatoes, adding the garlic. They used to choose the spare fishes -the ones they knew it couldn´t be sold- add a good splash of olive oil, fill it with water, leave it to boil and cook over at high heat.

In the meantime, they made plentiful "allioli" using a mortar to poured on top of the cooked fish and leave it to boil 2 to 5 minutes more. And that was it! a quite basic fish and vegetables dish but also very succulent."

Every person that is having the "Cim i Tomba" menu will be given away a free entrance for the Tossa Local Museum, the first contemporary art museum opened publicly in Spain, where you can find the well-known work of art of Marc Chagall "Violoniste Bleue".

Fifteen great Restaurants will cook this ancient "Cim i tomba" fishermen recipe

Yo-ho-hooo! That must be so GENUINE and delicious! DO NOT MISS IT!!!- says Jack...

Photos © by Tossa Tourist Office