People come to Tarragona, about an hour south of Barcelona, for two reasons. First, they come to visit the city´s many Roman ruins which are scattered throughout and around the city. In particular, I enjoyed the Roman ampitheater situated right on the beach.
The second reason, however, is the one which drew me to this Mediterranean city: romesco sauce. I am in Spain to taste the authentic flavors of the country's best products at their source. According to David Solé i Torné, author of a book (in Catalan) on romesco and the chef/owner of Restaurant Barquet (C/Gasòmetre, 16, tel. 34-977-24-00-23), romesco is a sauce made in the mortar and pestle whose principal ingredients include locally grown dried romesco peppers (or ñora peppers from the north), local bitxo peppers or cayenne, almonds, hazelnuts, tomato, garlic, bread, olive oil, vinegar, and wine.