Excursionism

BETWEEN SALARDÚ AND BETREN - Itinerary: Salardú (church of San Andres), Arties (church of Santa Maria), Garòs (church of San Julian), Escunhau (church of San Pedro), Betren (Church of San Sernilh) Route that can be realised in car, coast d 8 km - Access: C-28 highway. more information.

MONTARDO - Itinerary: one begins by the Pont de Rius (1720 ms, valley of Valarties, next we happened through the refuge of the Restanca. Passed the refuge we surpassed the d'Oelhacrestada port. Passed the “Llac de Monges” we arrived at the top of the Montardo. - Access: with the car from Arties to parking of pon of Rius. - Difficulty: in summer, for caminadora people; during the rest of the year. - Material: in winter rackets.

territory of the vall d'aran

Val d'Aran, a small valley (620.47 km2) is a comarca (county) in the northwestern part of Catalonia, which is an autonomous region of Spain. It is the source of the Garonne, and one of the highest valleys of the Pyrenees. Most of the valley constitutes the only Catalan territory on the north face of the Pyrenees, hence the only part of Catalonia whose waters drain into the Atlantic Ocean. The region is characterized by an Atlantic climate, due to its peculiar orientation, which is different from other valleys in the area.

The Val d'Aran borders on the North with France, with Aragón on the west and with the Catalan comarques of Alta Ribagorça to the south and Pallars Sobirà to the east. The capital of the comarca is Vielha, with 3,692 inhabitants (1996).

ARANES IN VALL D'ARAN

Aranes is the name that receives in the Valley of Aran. The spoken occitana language in this territory. Gascón is a variant of the dialect. Aranés is the maternal language of 34.2% of the population of the Valley of Arán. It is the second used language more in the valley, after the Castilian, that is the maternal language of 38.8% of the population, and in front of the Catalan, that is the maternal language of 19.4%, linguistic Uses in the Valley of Aran.

If you want learn Aranés click here
http://www.edu365.cat/primaria/muds/aranes/dic/

if you want to see the weather, clik here

http://www.weather.com/outlook/travel/businesstraveler/local/SPXX0175?lswe=lleida&from=searchbox_localwx

If you wont to know more of the Vall d'Aran, clik here

http://www.gencat.cat/diue/doc/doc_11668012_1.pdf

Ski of Vall d' Aran

The ski in the Vall d'Aran is very important in the winter. Baqueira Beret is the most important ski station of Vall d'Aran.
Baqueira Beret is a ski station located in the heart of the Pyrenees, in the region of the Valley of Aran, Province of Lleida. Their levels go from the 1,500 to the 2,510 meters, in the CAP of Baqueira. One is divides in three great sectors: Baqueira, in center, Beret, to the north and nearer the neighbor France and Bonaigua, to the south, whose access approaches the station the Pallars Sobirá.
Baqueira - Beret, that counts on 108 kilometers of marked out with buoys tracks, is the second winter center in extension of Spain behind the station of Pyrenean oscense of Aramon Formigal. Located in the elevated parts more of the regions of the Valley of Arán (Naut Arán), and of the Pallars Sobirá (Valls d' Aneu). At the moment one is in expansion process towards the Pallars Sobirá. The extension of the station is being controversial. In defense of the project merit becomes the tourist and economic development that presumably it would generate in the region. The critics draw attention on the high environmental impact that could cause. Certain local groupings and ecological organizations frontally are against the extension. In this sense d' emphasizes the campaign for the protection of the Val; Àrreu.

http://www.baqueira.es/

food

Summary: Escudella Catalan is a spanish stew of chick-peas or white beans with meat of calf and pig and vegetables, typical of Catalonia. It is the equivalent to the Madrilenian spanish stew, pote Galician or the gypsy stew of Andalusia.

Way of preparation: We leave to the beans or chick-peas in 24 soaking h. We put them to the fire along with the bones, the ear, the end of ham, the bacon, the head of garlic without peeling, the carrot, the leek, the celery, the turnip, the bare whole onion and the meat in a casserole with abundant water. Taken care of Salamos with of not happening to us since the ingredients that take give much flavor. We cover the casserole and we took to boiling. We lower the fire and we cook to smooth fire two hours. Butifarra we will cook black it in a separate casserole so that it is not broken to us, about 15 minutes. When the meat is done we separated, it and we added the pricked cabbage, we boiled 10 minutes more. Serve to the meat and the vegetable in a source, separate the chick-peas or beans and in another one cazuelo we will make the soup.

Preparation of the soup: When we have removed all the ingredients we put to boil the broth that we have had left of the baking in another small casserole but. When it arrives at boiling we threw average glass to him of rice, heavy vermicelli or galets (" codos" of it grazes), we let cook to ready untimed fire 10 minutes and.

One meatboll, is a ball of minced meat, typical plate employee like escudella and the rice to the furnace enters of others. It is a very typical food anywhere from, the present one to England like Meatballs, Brazil like Almôndegas, Spain like Meatballs, Italy as Polpette and to the Valley of Plows, Caulets. Sometimes the meat by vegetables can be replaced, or do a mixture of both. The Basque ball or albondiguilla is but of dimensions majors del that to be accustomed to itself to see of other kitchens: it varies between the 5 and 10cm of diameter. Another one distinguishes what it is that often goes tangled with a cabbage leaf or resembled. The name " albondiguilla" it is a typical arabicism of the Valencian Country while to North Catalonia, Balls of mincemeat are said.