{"id":19838,"date":"2018-11-26T08:17:23","date_gmt":"2018-11-26T08:17:23","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?page_id=19838"},"modified":"2021-01-27T12:13:24","modified_gmt":"2021-01-27T12:13:24","slug":"tastadors-1819","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/en\/tastadors-1819\/","title":{"rendered":"Tasters 2018\/19"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

The taster,<\/strong> the key figure in the project.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”35″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

The tasters are the people in charge of evaluating, by means of blind tasting, the products chosen to bear the Girona Excellent stamp. Their knowledge and experience determines the quality and standard of the products.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”60″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

A wide and varied range of people related to the worlds of farming, gastronomy and catering was invited to participate in the twelve tastings for the third edition of Girona Excellent, which took place between 14 May and 8 June. Five specialists from each area participated in the dozen tastings, along with representatives from the fields of science, engineering, research, gastronomic journalism, education, catering, wine, cuisine and specialist commerce. It should be pointed out that major competition in the wine sector made it necessary to mobilise two tasting teams.<\/p>\n

The tastings were blind and the gastronomic parameters or organoleptic qualities – appearance, aroma, taste and harmony – were assessed. In the case of unique products, numerical scores were given and there were deliberations.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_column_text]
\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”150″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The water<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19271″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicens<\/strong><\/h6>\n

President of the Catalan Association of Sommeliers[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19279″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Coll
\n<\/strong><\/h6>\n

Teacher of the School of Hospitality and Tourism of Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19267″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Carlos
\n<\/strong><\/h6>\n

Sommelier at the Celler de Can Roca, Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19275″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist, sommelier and director of experiences at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19283″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado<\/strong><\/h6>\n

Teacher and gastronomic journalist<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The anchovies<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19250″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Chef at Merylou restaurant, l\u2019Escala<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19254″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Journalist specialized in gastronomy of Catalunya R\u00e0dio<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19242″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Chef at restaurant El Celler de la Planassa, Palam\u00f3s<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19262″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yunju Choi<\/strong><\/h6>\n

Chef at El Celler de Can Roca restaurant, Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19246″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Chef at restaurant Es Portal, Pals<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The rice<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19250″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Chef at Merylou restaurant, l\u2019Escala<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19254″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Journalist specialized in gastronomy of Catalunya R\u00e0dio<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19242″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Chef at restaurant El Celler de la Planassa, Palam\u00f3s[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19262″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yunju Choi<\/strong><\/h6>\n

Chef at El Celler de Can Roca restaurant, Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19246″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Chef at Es Portal restaurant, Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The local drinks<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19361″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Bernat Guixer<\/strong><\/h6>\n

Member of the research team of El Celler de Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19369″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Xavi Amat<\/strong><\/h6>\n

Ratafia Association of Santa Coloma de Farners[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19365″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Enric Pardo
\n<\/strong><\/h6>\n

Brewer’s specialist at Club Cerveser Can Navarra, Bordils[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19353″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Alfons Bonet
\n<\/strong><\/h6>\n

Beer sommelier at the El Celler restaurant at the Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19357″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

\u00c0ngel Garcia Petit<\/strong><\/h6>\n

Sommelier, gastronomic writer and pharmacist[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The coffee<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19271″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicens<\/strong><\/h6>\n

President of the Catalan Association of Sommeliers[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19279″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Coll
\n<\/strong><\/h6>\n

Teacher of the School of Hospitality and Tourism of Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19267″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Carlos
\n<\/strong><\/h6>\n

Sommelier at El Celler de Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19275″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Ant\u00fanez<\/strong><\/h6>\n

Nutritionist, sommelier and director of experiences at La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19283″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado
\n<\/strong><\/h6>\n

Teacher and gastronomic journalist[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The preserves<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19475″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Fina Puigdevall
\n<\/strong><\/h6>\n

Chef at restaurant Les Cols, Olot[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19479″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Jaume F\u00e0brega
\n<\/strong><\/h6>\n

Writer and gastronomic historian[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19487″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Salvador Jord\u00e0
\n<\/strong><\/h6>\n

Chef and owner of Emp\u00f2rium restaurant, Castell\u00f3 d’Emp\u00faries[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19483″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Manel Romero
\n<\/strong><\/h6>\n

Teacher at the Girona School of Hotel Management and Tourism[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19471″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Tati Quera
\n<\/strong><\/h6>\n

Owner of the boutique Petit Parad\u00eds, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The sausages<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19520″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Cinto Arnau
\n<\/strong><\/h6>\n

Technician of the IRTA (Institute of Research and Food Technology)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19524″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Magda Perramon
\n<\/strong><\/h6>\n

Guild of butchers and charcuters
\nOwner of Ca la Magda, by Ripoll[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19868″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Xavier Baig
\n<\/strong><\/h6>\n

Owner of La Noucentista gastronomy supplies store, Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19528″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Miquel Igl\u00e9sias
\n<\/strong><\/h6>\n

Head waiter of the restaurant Els Ossos, Batet[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19532″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pere Planagum\u00e0
\n<\/strong><\/h6>\n

Chef at restaurant Les Rom, Roses[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The foie gras<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19569″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Andr\u00e9 Bonnaure
\n<\/strong><\/h6>\n

Chef expert in foie gras and duck[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19581″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Pere Arpa
\n<\/strong><\/h6>\n

Chef of the Ca l’Arpa restaurant, Banyoles[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19585″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

S\u00edlvia Soto
\n<\/strong><\/h6>\n

Gastronomic disseminator on the blog cuinetes.bloks.cat<\/em><\/a><\/p>\n

\u00a0<\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19573″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isaac Gelabert
\n<\/strong><\/h6>\n

Gastronomic promoter and director of the Lactium fair[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19577″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Isabel Junc\u00e0
\n<\/strong><\/h6>\n

Chef of Ca l’Enric restaurant, the Vall de Bianya[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The biscuits<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19622″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Jordi Roca
\n<\/strong><\/h6>\n

Pastry of the restaurant El Celler of Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19630″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ruth Reverter
\n<\/strong><\/h6>\n

Confectioner’s pastry Reverter, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19626″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Miquel B. Costabella
\n<\/strong><\/h6>\n

Teacher and former pastry chef of the Costabella pastry shop in Salt[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19618″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Picas
\n<\/strong><\/h6>\n

Teacher and cook of the restaurant \/ catering El Ginjoler, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19283″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Manel Guirado
\n<\/strong><\/h6>\n

Teacher and gastronomic journalist[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The dairy products<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19695″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Laia Pont
\n<\/strong><\/h6>\n

Agricultural technical engineer. Specialist in food industries and cheeses[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19703″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Toni Gerez
\n<\/strong><\/h6>\n

Sommelier at the Castillo de Peralada restaurant, Peralada[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19687″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s
\n<\/strong><\/h6>\n

Head waiter of the restaurant Cap i Pota, de Figueres[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19691″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Gasull
\n<\/strong><\/h6>\n

Journalist, writer and gastronomic communicator[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19699″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marta Garr\u00f3n
\n<\/strong><\/h6>\n

Researcher at IRTA (Institute for Food Research and Technology)[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The olive oils<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19736″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Guerrero<\/strong><\/h6>\n

Technical researcher at l’IRTA (Institute of Agrifood Research and Technology)[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19744″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Nat\u00e0lia Roig
\n<\/strong><\/h6>\n

Sommelier and teacher of the CETT (Campus of Tourism, Hotel and Gastronomy) of Barcelona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19728″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Morillo
\n<\/strong><\/h6>\n

Sommelier and head of the Divinum restaurant, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19732″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Josep Sucarrats<\/strong><\/h6>\n

Journalist and director of the culinary gastronomy magazine Cuina<\/em>[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19740″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marc Orozco
\n<\/strong><\/h6>\n

Gastronomic journalist. Radio Program Deixa\u2019m tastar<\/em>, Cadena Ser[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”75″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The wine<\/strong> tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19809″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Josep Roca<\/strong><\/h6>\n

Sommelier at the Celler de Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19271″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicens<\/strong><\/h6>\n

President of the Catalan Association of Sommeliers[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19801″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ignasi Mart\u00edn
\n<\/strong><\/h6>\n

Teacher of the School of Hospitality and Tourism of Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19805″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Josep Llu\u00eds Vilarasau
\n<\/strong><\/h6>\n

Teacher of the School of Hospitality and Tourism of Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19789″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

\u00c0lex Peir\u00f3
\n<\/strong><\/h6>\n

Sommelier at the restaurant Casamar, Llafranc.[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19279″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Coll
\n<\/strong><\/h6>\n

Teacher of the School of Hospitality and Tourism of Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19797″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Gl\u00f2ria Ensesa<\/strong><\/h6>\n

Sommelier del Girov\u00ed, competition of wines and cavas of Catalonia[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19793″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Audrey Dor\u00e9
\n<\/strong><\/h6>\n

Sommelier at the Celler de Can Roca, Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19813″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Antonio Gata
\n<\/strong><\/h6>\n

Sommelier at the restaurant Miramar, Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19744″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Nat\u00e0lia Roig
\n<\/strong><\/h6>\n

Sommelier and teacher of the CETT (Campus of Tourism, Hotel and Gastronomy) of Barcelona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”135″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column]

\n

Pictures of the 2018 \u2013 2019 tastings<\/span><\/h3>\n<\/div>SHOW GALLERY<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=”parallax” parallax_content_width=”in_grid” text_align=”center” background_image=”16928″ full_screen_section_height=”no”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_separator type=”transparent” up=”400″][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] The taster, the key figure in the project. [\/vc_column_text][vc_empty_space height=”35″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] The tasters are the people in charge…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-19838","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/19838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=19838"}],"version-history":[{"count":0,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/19838\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=19838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}