The gastronomy of Ripoll owns its essence to the old traditional recipes from this Catalan region of the Pyrenees. It is a classical cuisine based on the use of natural and autochthonous products that has, little by little, open itself to more contemporary propositions. The most consumed meats are the roasted lamb, colt, and the grilled calf, the hunting meat stews and the artisan embutidos (sausage).
With the ingredients taken from the vegetable gardens and the mushrooms and berries taken from the surroundings, all kinds of escudellas, escalibadas and other recipes from the Catalan traditional gastronomy are prepared. The milk from the ranching is used to produce cheese and other dairy products that can be transformed into desserts and served with, for example, local honey. Regarding the sweets, the Caricias de Ripoll or Moixaines are very popular, a type of bonbon made with sugar, milk and almond. Another specialty is the Postre de Músico, prepared with nuts and muscatel.