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Explora los sabores auténticos de Occitania en una experiencia gastronómica inolvidable.
Occitania, the second largest region of metropolitan France, is a vast territory of contrasts that stretches from the mountains of the Pyrenees and the Massif Central to the beaches of the Mediterranean. It is a land with a deeply rooted identity, heir to the Occitan language and culture. Its history is marked by the drama of the Cathars, the greatness of Rome and the ingenuity that gave life to the Canal du Midi. With two dynamic metropolises, Toulouse and Montpellier, the region offers a journey through spectacular landscapes, monumental cities, villages perched on cliffs and a gastronomy that celebrates the products of the land.
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The cuisine of Occitania is generous, authentic and deeply linked to the land. It is the kingdom of duck, foie gras, Toulouse sausage and, of course, cassoulet. Its cheeses, such as Roquefort, and its wines, from Languedoc to Cahors, are world famous.
The most emblematic dish of the region. A hearty, slow-cooked stew of white beans with different types of meat, such as duck confit, Toulouse sausage and pork.
Star products of the southwest. Confit is a duck leg slowly cooked in its own fat, while foie gras (fatty duck or goose liver) is enjoyed mi-cuit (semi-cooked) or preserved.
A fresh pork sausage, large and meaty, unsmoked. It's a key ingredient in cassoulet, but it's also delicious simply grilled.
A comforting and spectacular dish from the Aubrac region. Creamy mashed potatoes mixed with fresh Tomme cheese, which stretches into long threads.
The 'king of blue cheeses'. Made with raw sheep's milk and matured in the natural caves of the village of Roquefort-sur-Soulzon.
A round empanada typical of the port city of Sète, with a spicy filling of octopus and tomato sauce.
The largest wine region in France. It offers a huge variety of high-quality red, white and rosé wines, with appellations such as Corbières, Minervois and Pic Saint-Loup.
Known as 'black wine' for its dark and intense color. It is a powerful red wine, made mainly with the Malbec grape.
The oldest brandy in France, distilled in the Gascogne region. A wine spirit with a robust and complex character.
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Ver guía completaThe most emblematic dish of the region. A hearty, slow-cooked stew of white beans with different types of meat, such as duck confit, Toulouse sausage and pork.
Star products of the southwest. Confit is a duck leg slowly cooked in its own fat, while foie gras (fatty duck or goose liver) is enjoyed mi-cuit (semi-cooked) or preserved.
A fresh pork sausage, large and meaty, unsmoked. It's a key ingredient in cassoulet, but it's also delicious simply grilled.
The largest wine region in France. It offers a huge variety of high-quality red, white and rosé wines, with appellations such as Corbières, Minervois and Pic Saint-Loup.
A traditional apple pie, with very thin layers of hand-stretched dough and drizzled with butter, creating an incredibly crunchy texture.
A car is highly recommended to explore the vast region, especially the remote villages and Cathar castles. In summer, temperatures inside can be very high. To visit the Cité de Carcassonne in high season, it is advisable to go first thing in the morning to avoid large crowds. Some roads in the Pyrenees may be closed in winter due to snow.
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