dolços

Dolços is the Catalan term for sweets or confections, referring to a broad range of sugar-based foods that are eaten as snacks or desserts and often given as gifts. The category includes candies, chocolates, marzipan, torrons (nougat), caramels, baked pastries, and other treats. Dolços can be industrially produced or handmade, and their preparation often emphasizes sweetness, texture, and presentation. The word derives from the Latin dulcis, with dolç as the Catalan adjective and dolços as the plural noun.

In Catalan-speaking regions such as Catalonia, the Balearic Islands, and the Valencian Community, dolços are culturally significant and widely produced. They are commonly associated with holidays and festive occasions, and many traditional items have specific seasonal roles. Iconic examples include torrons (nougat) and panellets (marzipan-based confections typically eaten on All Saints’ Day), as well as neules (thin wafers eaten at Christmas) and a variety of other regional sweets. Dolços are classified by ingredients and technique, ranging from chocolate and fruit-based confections to caramelized nuts and baked pastries.

Historically, the development of dolços in the Iberian Peninsula was influenced by the spread of sugar and confectionery techniques from the Middle Ages onward, leading to a diverse assortment of regional sweets. Today, dolços remain a staple of Catalan and broader Iberian cuisine, encountered year-round but especially prominent during Christmas and All Saints’ Day celebrations.