Andorra’s national cuisine reflects centuries of Catalan mountain tradition shaped by harsh winters and pastoral rhythms. The principality’s defining dish, escudella, exemplifies this heritage—a substantial stew combining pork, veal, chicken, and seasonal vegetables with galets pasta. This winter staple originated as a single-pot meal efficient for heating stone farmhouses while feeding multiple generations. Beyond escudella, Andorran gastronomy revolves around embotits (cured mountain sausages), trinxat (a cabbage-and-potato preparation), and cheese from high-altitude pastures. The terrain’s elevation, ranging from 840 to 2,942 meters, historically limited agriculture to livestock and hardy vegetables, creating a protein-rich cuisine that sustained shepherds and farmers through Alpine conditions.
