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Making Clotxa in Horta Sant Joan, Catalonia

Sometimes the simplest of dishes made from the basic of ingredients are the most satisfying. Often they are the most healthiest. This is certainly the case for the Clotxa from southern Catalonia. Today’s chefs are reviving this once traditional farmers’ meal, and making el bocata de los bocatas, the sandwich of sandwiches, their own. During a recent trip to Horta de Sant Joan, following in the footsteps of Picasso, I got the chance to make clotxa myself.

A table set ready for making Clotxa with the Santa Barbara Mountain in the background.
Getting ready for an olive oil tasting and making clotxa within view of the picturesque Santa Barbara Mountain with the monastery of Saint Salvador d’Horta at the base.

Clotxa Recipe

Ingredients for a Clotxa

A round loaf of bread with olive oil is the base of the Cloxta.
Grilled tomatoes and whole bulbs of roasted garlic.
Freshly grilled sardine for the bread filling.

Making the Clotxa

Filling the cavity with the ingredients to make the clotxa.
The finished clotxa, with a glass of white wine.

Archaeology Travel Writer

Thomas Dowson

With a professional background in archaeology and a passion for travel, I founded Archaeology Travel to help more people explore our world’s fascinating pasts. Born in Zambia, I trained as an archaeologist at the University of the Witwatersrand (South Africa) and taught archaeology at the universities of Southampton and Manchester (England). Read More

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