In the heart of the Empordà region, the post-Carnival period is defined by slow-cooked meals in public squares. On Tuesday, the scent of traditional soup filled the streets of Verges, while Albons hosted its annual rice cooking event, drawing hundreds of residents and visitors.

These gatherings likely date back to the Middle Ages, when feudal lords provided a final feast for the people before the period of religious fasting. Today, the event serves as a powerful tool for community building and cultural preservation.

The preparation involves local volunteers who stir large iron pots and share recipes passed down through generations, turning public spaces into open-air dining rooms that celebrate local identity and shared history.