- Visit the birthplace of Pau Casals, who was a celist, pedagogue, director and musical catalan composer and one of the catalan figures with more internacional proyection.

- Visit the Pau Casals Museum, focused in the live and work of  Pau Casals, located in the seafront of Sant Salvador 

Take a mortar, season to taste and mash were one by one and in the following order: almonds and hazelnuts (until a fine paste well). Then the onion, the pepper (previously scalded and skinned), chilli (optional), paprika, a pinch of black pepper and fried bread. Finally, the garlic, the tomatoes, oil and vinegar. Once the sauce is mixed with endive well washed and drained. Let stand a few hours. When serving the dish is decorated with cod, tuna, anchovy fillets and olives. And you can eat, always accompanied by tortillas artichokes, beans or black sausage, among others.