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The festivity of "Country Casserole" has its origin when the farmers came together with the neighbors of the nearby fields and eat together.
They made a casserole with the products they brought from home and the ingredients they could find in their orchard.
In 1979, a group of young people from Juneda from the local magazine "Fonoll" formed a commission to organize this popular festival around the tradition of cooking a country casserole as it was done in the past.
The rules for its elaboration are to use clay pots, firewood, do not add rice and cook it collectively by groups.
Each group combines the basic ingredients (pork, potatoes, snails, spinach, ...) with the rest of their chosen complements.
It will be the jury's decision to choose the best, valuing the degree of thickness and taste of the salt, pepper and other spices.
In addition, during the festival there is also a parade through the streets of Juneda, various activities and recitals of songs.
There is also a ceremony of awards of the best "country casserole" cooked during the day.
The Department of Culture of “Generalitat” has added this holiday to the Catalog of the Festive Heritage of Catalonia.
At the moment, the contest is celebrated on the first Sunday of June and there are more than 150 groups participating.

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Correfocs, literally in English "fire-runs", are among the most striking features present in Valencian and Catalan festivals. In the correfoc, a group of individuals will dress as devils and light up fireworks – fixed on devil's pitchforks or strung above the route. Dancing to the sound of a rhythmic drum group, they set off their fireworks among crowds of spectators. The spectators that participate dress to protect themselves against small burns and attempt to get as close as possible to the devils, running with the fire. Other spectators will watch from "safe" distances, rapidly retreating as necessary.

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The giants are usually hollow figures several meters tall, with a painted paper maché head and arms, the rest of the body being covered in cloth and other clothing. The frame of the body is hidden by cloth, and the arms typically have no structural element to allow them to swing in the air when the giant is turned. Within the frame is an individual controlling the giant. He carries a harness on his shoulder that is linked to the internal structure, and will move and shake the giant in a dance, usually accompanied by a local marching band. Typically, these dances will include at least two giants, the male gigante and the female giantess, called giganta or gigantona, though some towns have multiple couples.

The figures usually depict archetypes of the town, such as the bourgois and the peasant woman, or historical figures of local relevance, such as a founding king and queen, or pairs of Moorish and Christian nobles.

Capgrossos are smaller figures, usually to the human scale, that feature an oversized, carton-pierre head. The heads are worn with a matching costume. The person dressed as capgròs will use one hand to hold his head, while the other hand carries a whip or pig bladder, used to frighten children or young women. Seeing through the "mouth" of the head, he will chase after these people, though he might pause to calm a frightened child.

As with the giants, the capgrossos typically represent archetypes of their town.

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They are wearing a white shirt, pants, and shoes with laces to tie around the legs. A warm jacket and, a band around the pants´ upper part.

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It is a cake to celebrate the coming of the Easter time. It is given by the godfather. It can be made with lots of different components.

The one we made at school was made with a pancake, butter, chocolate and decorations.

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INGREDIENTS (to make 30 orelletes)

-     100 grams of olive oil

-     100 grams of water

-     5 grams of coriander

-     5 grams of green anise

-     15 grams of yeast

-     2 grams of salt

-     10 grams of sugar

-     300 grams of flour

-     1 egg

-     Lime extract

-     Anise

-     Sugar for garnish

PREPARATION

To start, put water in a pot, coriander and green anise and boil it for 5 minutes.

On the one hand, o make the dough, put some olive oil in a big bowl, sugar and salt. When the water was boiled, remove, filter and drop it on the oil, scalding it. With a spatula, stir it until the temperature gets approximately 30 degrees (when you can touch it without burning your hands).

On the other hand, add the anise, lime extract, the egg and the yeast, and stir it with your hands. Later, add little by little the flour and stir it with your hands until you get a thin and soft dough.

To continue, divide the dough in portions of 20 grams and let it ferment for 10 minutes.  After that, put olive oil in a pan (more or less the size of the dough) and heat it to 150 degrees.

Take a portion of dough, flatten it with a rolling pin until it becomes very thin and fry it in the pan with the hot olive oil.

When you put them in the pan, make a hole in the middle of each portion of dough with your fingers to help you when you are going to turn around them.

When they are fried (with a nice fried colour), put them on an absorbent kitchen paper.

To finish, serve them with some sugar on the top.

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Men and women join together in a circle by holding hands and facing inwards to dance. The steps are meticulously counted as two- or three-step movements taken sideways within the circle. The direction of the steps is alternated. The hands stay on the hip or shoulder level depending on the step structure. The pattern of the choreography has jumping intervals changing with the music.

The participants are called sardinistes. This dance stands out from others because it allows people to join a public dance circle at any time, for anyone of any age and background who is familiar with the sardana can drop their coat and bag in the centre of the circle and join in.

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Vora el foc tinc la mainada

que castanyes fa torrar

quan estiguin bufadetes

el gatet hi jugarà. (bis)

La castanya reinflada

pega bot i fuig del foc

qui té la sort d'agafar-la

no ha d'anar a plegar a l'hort. (bis)

Vora el foc la castanyera

les castanyes va torrant

amb cassola foradada,

paperina i davantal. (bis)

Els minyons mengen castanyes,

pa torrat i panellets

quan arribin a la plaça

els cauran els calçotets. (bis)

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Quan ve el temps de collir castanyes
la castanyera, la castanyera,
ven castanyes de la muntanya
a la plaça de la ciutat.

La camisa li va petita
la faldilla li fa campana
les sabates li fan cloc-cloc
i al ballar sempre gira així:

sona la música
larai la la la le ro
sona la música
larai laraila ra
sona la música
larai la la la le ro
sona la música
larai laraila ra

Quan ve el temps de collir castanyes
la castanyera, la castanyera,
ven castanyes de la muntanya
a la plaça de la ciutat.

La camisa li va petita
la faldilla li fa campana
les sabates li fan cloc-cloc
i al ballar sempre gira així:

sona la música
larai la la la le ro
sona la música
larai laraila ra
sona la música
larai la la la le ro
sona la música
larai laraila ra

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Sóc un bolet molt petitó
i ensenyo el barret
quan ve la tardor.

Sóc un bolet molt petitó
i ensenyo el barret
quan ve la tardor.

Xim-xibirivi-pum
m'agrada la pluja!

Xim-xibirivi-pum
m'agrada el sol!

Xim-xibirivi-pum
m'agrada la pluja! Xim-xibirivi-pum
m'agrada el sol!

Sóc un bolet molt petitó creixo sota els pins i enmig la verdorSóc un bolet molt petitó creixo sota els pins i enmig la verdor   Xim-xibirivi-pum
m'agrada la pluja! Xim-xibirivi-pum
m'agrada el sol!

Xim-xibirivi-pum
m'agrada la pluja! Xim-xibirivi-pum
m'agrada el sol!

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Collection of traditional songs

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Little and big devils celebrate summer is coming on June 23rd eve. They are dressing in red and protecting the body with a cape, specially the head from the burning.