What is xató from Vilanova i la Geltrú and how to make it in just 20 minutes? (Guide 2025)

Imagine walking through the Mercat del Centre on a Saturday morning when a smoky aroma mixed with aged vinegar and paprika makes you turn your head. “That’s xató and you can’t leave without trying it,” insists Pau, a fourth-generation fisherman proudly defending his grandmother’s recipe. Today you’ll discover why this warm salad with a Mediterranean soul has become a culinary emblem of the Garraf coast and how you can recreate it at home with a quick version — ideal for impatient hosts and curious foodies.

1. Xató from Vilanova: origin, tradition and curiosities

The word “xató” (pronounced “cha-toh”) comes from the Catalan verb “aixetonar”, which describes the act of aixetar — tapping a new wine barrel — in the old farmhouses of the Penedès. To celebrate the first draw, winemakers would serve fresh must with a dish of endive dressed with a sauce of nuts, salted fish, and olives. Vilanova i la Geltrú made this custom its own, refining the sauce and popularizing the dish in sailor taverns.

1.1 Differences with other “xatonades”

• Sitges: adds fresh anchovies and emulsifies the sauce with country bread.
• El Vendrell: swaps part of the hazelnuts for Marcona almonds.
• Vilanova: uses tonyina de sorra (local cured tuna) and a higher proportion of nyora pepper, giving it a deep reddish hue.

As Meritxell, a food writer from Garraf, explains: “The xató vilanoví has that slight garlic heat and marine touch that makes it unforgettable.”

2. Psychological biases that make xató irresistible

1. Social proof: every November, the Festa del Xató gathers thousands; the queues reinforce the idea that “it’s worth the wait.”
2. Scarcity: official season runs from November to March; eating it outside that period “tastes different,” locals say.
3. Genetic nostalgia: humans are drawn to umami flavors and healthy fats; cod and nuts activate that ancestral pleasure.
4. Contrast effect: the crispy freshness of endive against the rich sauce creates a sensory experience your brain reads as “complete.”

3. Nutritional benefits: more than just a salad

3.1 Key macro and micronutrients

• Lean protein: cod and tuna provide essential amino acids without excess fat.
• Omega-3 and 9: found in the fish and extra virgin olive oil, they support heart health.
• Vitamin E and antioxidants: almonds and hazelnuts combat oxidative stress.
• Prebiotic fiber: endive supports the microbiome and promotes satiety.

Impact fact: one standard portion (250 g) covers 45% of the recommended daily intake of vitamin K, essential for bone health.

4. Quick recipe for xató vilanoví (20 min – serves 4)

The traditional version involves pounding the sauce in a mortar for half an hour. For 2025 lifestyles, we’ve streamlined the steps without sacrificing flavor.

4.1 Ingredients

Quick sauce (“digital mortar” method)

• 30 g toasted almonds
• 15 g toasted hazelnuts
• 1 garlic clove (germ removed)
• 2 rehydrated nyoras (pulp only)
• 30 g stale bread soaked in 20 ml sherry vinegar
• 100 ml extra virgin olive oil
• Salt and a pinch of sweet paprika

4.2 Step-by-step instructions

1. Rehydrate and scrape the nyora: soak in hot water for 10 min; scoop out the pulp with a spoon.
2. Turbo mortar: blend garlic, nuts, and nyora pulp for 20 sec; add vinegar-soaked bread and pulse 10 sec more.
3. Slow emulsion: drizzle in the oil while blending at low speed; aim for thick, red aioli-like texture. Adjust salt.
4. Express assembly: snip endive with scissors to avoid long strands; mix in large bowl with 3 tbsp of sauce.
5. Strategic plating: divide salad across four plates; top each with cod, tuna, and 3 anchovies in a spiral (visual bias: flower shape stimulates appetite).
6. Final touch: scatter olives and serve remaining sauce in a bowl; let guests adjust to taste — this triggers autonomy bias.

4.3 Pro tips from master xatonaires

• Marta Soler, 2024 Xatonada Popular champion, adds a drop of honey to balance acidity.
• Sergi “El Terral” recommends a splash of brandy in the sauce to round out the aroma.
• Laia, a local nutritionist, swaps part of the bread for oats for a gluten-friendly version.

5. Where to try the best xató in Vilanova? (Top 3 – 2025)

1. Taverna d’en Joanet – Xató with D.O. Garraf label and live music on Fridays.
2. Restaurant La Cuina de Mar – Creative version with olive oil ice cream; perfect for Instagrammers.
3. Casa Vilanova 1919 – Modernist ambiance; affordable lunch menu (€19) includes Penedès wine.

Insider tip: book in February, when the Ruta del Xató offers discounts and free sauce-making workshops.

6. Checklist for your first homemade “xatonada”

Ticking each box triggers a mini dopamine hit — yes, your brain loves progress.

• ☐ Buy fresh endive (essential for crunch).
• ☐ Desalt cod 24h in advance (change water 3 times).
• ☐ Toast nuts dry for 5 min to boost aroma.
• ☐ Rehydrate nyoras the night before to save prep time.
• ☐ Invite at least 3 friends: eating together amplifies joy (affiliation bias).
• ☐ Serve well-chilled Penedès white wine — acidity cuts richness.
• ☐ Final selfie with hashtag #XatóChallenge2025; social reinforcement boosts flavor memory.

Conclusion: xató from Vilanova, a tradition renewed

Now you know what xató from Vilanova is, why it captivates from the first bite, and how to make xató in Vilanova i la Geltrú with a fast recipe that stays true to its seafaring soul. If you’re looking for a dish that blends historical storytelling, nutritional benefits, and a complete sensory experience, nothing compares in the region.

Pau has passed on his grandmother’s culinary legacy. Meritxell documented its success at the Festa del Xató. Now it’s your turn: gather your ingredients, follow the steps, and discover why this warm salad deserves a permanent spot in your 2025 recipe book.

Ready for the first bite? Your taste buds — and your social circle — will thank you.