Vegans and the gluten-averse can take solace in classic contorni broccoli rabe with raisinsandpinenuts, spinach aglio olio and in salads like the pretty plate of rainbow beets, a still-life of fuchsia, crimson, and yellow, its sweetness offset by the peppery bite of bright-green wild watercress.
The other, espinacas a la catalana, a tapa of wilted spinach with raisinsandpinenuts, demonstrates the Catalonian penchant for making savory food sweet with the addition of dried fruits.