{"id":25825,"date":"2024-07-26T06:56:37","date_gmt":"2024-07-26T06:56:37","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?page_id=25825"},"modified":"2025-06-17T12:18:14","modified_gmt":"2025-06-17T12:18:14","slug":"tastadors-2324","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/en\/tastadors-2324\/","title":{"rendered":"Tasters 2023\/24"},"content":{"rendered":"

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Taste testers,<\/strong> the central figure in the project.<\/h2>\n

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Taste-testers are the people in charge of evaluating, through blind tastings, the products chosen to bear the Girona Excel\u00b7lent seal. They use their knowledge and experience to determine the quality and calibre of the products.<\/h6>\n

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A total of 43 tasters, representing a wide and varied range of professionals, were invited to participate in the seven tasting days for the fifth edition of Girona Excel\u00b7lent, which took place between May 22 and June 19, 2023.<\/p>\n

At each of the tastings, six prestigious experts in the products to be evaluated were invited from various professional fields, such as science, engineering, research, food and wine journalism, teaching, catering, the world of wine, cooking, and the gourmet retail sector.<\/p>\n

The tastings were done blind, and the tasters assessed the gastronomic parameters; i.e. their organoleptic qualities: appearance, aroma, flavour and harmony. In the case of singular products, the scores were numerical and subject to deliberation.<\/p>\n

The tasters had PGI Poma de Girona apples on all the tables, since this fruit is ideal for between tastings because it cleans, refreshes and regenerates the palate without leaving aromatic residues.<\/p>\n

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\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast d’aig\u00fces<\/strong>.<\/h4>\n

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

Sommelier, especialista en aig\u00fces[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25837″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Presidenta de l\u2019Associaci\u00f3 Catalana de Sommeliers i cap de sommeliers de les botigues Wine Palace[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25841″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Mestre cerveser de la cooperativa Can Navarra. President de l\u2019Associaci\u00f3 El Tirador[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25845″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Jutge del Programa de Certificaci\u00f3 de Jutge de Cervesa (BJCP)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25849″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Judit C\u00e0rtex<\/strong><\/h6>\n

Jutgessa del BJCP, cervesera, directora comercial a Cervesa del Montseny i vicepresidenta del Gremi d\u2019Elaboradors de Cervesa Artesana i Natural (GECAN)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25853″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Mariona Vilanova<\/strong><\/h6>\n

B\u00e0rman professional, propiet\u00e0ria de la cocteleria Nykteri\u2019s Cocktail Bar i formadora a l\u2019Escola Superior d\u2019Hostaleria de Barcelona (ESHOB)[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast d’arr\u00f2s.<\/strong><\/h4>\n

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

Xef propietari del restaurant Sol Blanc, de Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25862″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnic de l\u2019Institut de Recerca i Tecnologia Agroaliment\u00e0ries (IRTA)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial de l\u2019IRTA i vicepresidenta de l\u2019Associaci\u00f3 Espanyola de Professionals de l\u2019An\u00e0lisi Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25874″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista i comunicadora especialitzada en gastronomia. Col\u00b7labora en el programa Un restaurant can\u00edbal<\/em> a Berl\u00edn<\/em>, de Catalunya R\u00e0dio[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_empty_space][vc_column_text]<\/p>\n

El jurat del tast de begudes locals.<\/strong><\/h4>\n

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Dani Mart\u00ednez<\/strong><\/h6>\n

Sommelier d\u2019Esperit Roca, d\u2019El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25898″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Propietari de de la botiga especialitzada en formatges i productes gurmet La Noucentista, de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25894″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Xef experta en bot\u00e0nica i biodin\u00e0mica. Creadora d\u2019experi\u00e8ncies enogastron\u00f2miques amb producte natural[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25890″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Astrid Van Ginkel<\/strong><\/h6>\n

Llicenciada en farm\u00e0cia i m\u00e0ster en biologia. Consultora a Fitomon[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25886″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera i xef d\u2019El Ginjoler i professora de l\u2019Escola d\u2019Hosteleria i Turisme de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25882″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ferm\u00ed Pratsevalls<\/strong><\/h6>\n

Impulsor de Ratafies.cat<\/em>, el principal cat\u00e0leg web de ratafies[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25833″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier, especialista en aig\u00fces[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25837″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Presidenta de l\u2019Associaci\u00f3 Catalana de Sommeliers i cap de sommeliers de les botigues Wine Palace[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25841″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Mestre cerveser del Club Cerveser Can Navarra. President de l\u2019Associaci\u00f3 El Tirador[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25845″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Jutge del Programa de Certificaci\u00f3 de Jutge de Cervesa (BJCP)[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25849″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Judit C\u00e0rtex<\/strong><\/h6>\n

Jutgessa del BJCP, cervesera, directora comercial a Cervesa del Montseny i vicepresidenta del Gremi d\u2019Elaboradors de Cervesa Artesana i Natural (GECAN)[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25853″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Mariona Vilanova<\/strong><\/h6>\n

B\u00e0rman professional, propiet\u00e0ria de la cocteleria Nykteri\u2019s Cocktail Bar i formadora a l\u2019ESHOB[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de caf\u00e8s i herbes remeieres<\/strong><\/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=”25878″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez<\/strong><\/h6>\n

Sommelier d\u2019Esperit Roca, d\u2019El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25898″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Propietari de de la botiga especialitzada en formatges i productes gurmet La Noucentista, de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25894″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Xef experta en bot\u00e0nica i biodin\u00e0mica. Creadora d\u2019experi\u00e8ncies enogastron\u00f2miques amb producte natural[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25890″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Astrid Van Ginkel<\/strong><\/h6>\n

Llicenciada en farm\u00e0cia i m\u00e0ster en biologia. Consultora a Fitomon[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25886″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera i xef d\u2019El Ginjoler i professora de l\u2019Escola d\u2019Hosteleria i Turisme de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25882″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ferm\u00ed Pratsevalls<\/strong><\/h6>\n

Impulsor de Ratafies.cat<\/em>, el principal cat\u00e0leg web de ratafies[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de conserves i semiconserves.<\/strong><\/h4>\n

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Llu\u00eds Fern\u00e1ndez<\/strong><\/h6>\n

Cuiner i propietari del restaurant Els Pescadors, de Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25909″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Roser Bronsoms<\/strong><\/h6>\n

Cuinera i propiet\u00e0ria del restaurant Can Jeroni, de Figueres[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25894″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Xef experta en bot\u00e0nica i biodin\u00e0mica. Creadora d\u2019experi\u00e8ncies enogastron\u00f2miques amb producte natural[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25913″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigverd<\/strong><\/h6>\n

Cuinera del restaurant Les Cols, d\u2019Olot[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25917″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Judith C\u00e0lix<\/strong><\/h6>\n

Directora de la revista Cuina<\/em>[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25921″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Xef del restaurant Alian\u00e7a, d\u2019Angl\u00e8s[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast d’embotits.<\/strong><\/h4>\n

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

Llicenciat en qu\u00edmica, doctor en veterin\u00e0ria i especialista en productes carnis[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25938″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carles Boada<\/strong><\/h6>\n

Bi\u00f2leg i expert en xarcuteria i ind\u00fastria c\u00e0rnia[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25934″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Llicenciat en veterin\u00e0ria. Director de l\u2019Escola de la Carn, de Barcelona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial a l\u2019IRTA i vicepresidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25930″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Presidenta del Gremi de Carnissers i Xarcuters Artesans de les Comarques Gironines[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25926″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yolanda Presseguer<\/strong><\/h6>\n

Mestra artesana xarcutera i carnissera, de la Garriga<\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de fruita seca.<\/strong><\/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=”25858″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Xef propietari del restaurant Sol Blanc, de Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25862″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnic de l\u2019IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial a l\u2019IRTA i vicepresidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25874″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista i comunicadora especialitzada en gastronomia. Col\u00b7labora en el programa Un restaurant can\u00edbal<\/em> a Berl\u00edn<\/em>, de Catalunya R\u00e0dio[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de foie-gras.<\/strong><\/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=”25942″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Llicenciat en qu\u00edmica, doctor en veterin\u00e0ria i especialista en productes carnis[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25938″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carles Boada<\/strong><\/h6>\n

Bi\u00f2leg i expert en xarcuteria i ind\u00fastria c\u00e0rnia[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25934″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Llicenciat en veterin\u00e0ria. Director de l\u2019Escola de la Carn, de Barcelona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial a l\u2019IRTA i vicepresidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25930″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Presidenta del Gremi de Carnissers i Xarcuters Artesans de les Comarques Gironines[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25926″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Yolanda Presseguer<\/strong><\/h6>\n

Mestra artesana xarcutera i carnissera, de la Garriga<\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de galetes.<\/strong><\/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=”25858″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Xef propietari del restaurant Sol Blanc, de Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25862″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnic de l\u2019IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial a l\u2019IRTA i vicepresidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25874″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista i comunicadora especialitzada en gastronomia. Col\u00b7labora en el programa Un restaurant can\u00edbal<\/em> a Berl\u00edn<\/em>, de Catalunya R\u00e0dio[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de gelats.<\/strong><\/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=”25953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Membre de l\u2019Associaci\u00f3 Catalana de Ramaders Elaboradors de Formatges Artesans (ACREFA), enginyera t\u00e8cnica i escriptora[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Eva Vila
\n<\/strong><\/h6>\n

Especialista i afinadora de formatges de Vila Viniteca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Propietari i cap de sala del restaurant Divinum[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25961″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnica d\u2019innovaci\u00f3 i especialista en productes lactis i formatges a l\u2019IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25965″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Enginyera agr\u00f2noma[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de productes lactis.<\/strong><\/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=”25953″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Membre de l\u2019Associaci\u00f3 Catalana de Ramaders Elaboradors de Formatges Artesans (ACREFA), enginyera t\u00e8cnica i escriptora[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25949″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Eva Vila
\n<\/strong><\/h6>\n

Especialista i afinadora de formatges de Vila Viniteca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25957″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Propietari i cap de sala del restaurant Divinum[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25961″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnica d\u2019innovaci\u00f3 i especialista en productes lactis i formatges a l\u2019IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25965″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Enginyera agr\u00f2noma[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast d’olis i vinagres.<\/strong><\/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=”25858″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Xef propietari del restaurant Sol Blanc, de Pals[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25862″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e8cnic de l\u2019IRTA[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25866″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial a l\u2019IRTA i vicepresidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25870″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Belen Parra<\/strong><\/h6>\n

Periodista i gastr\u00f2noma del blog Gastronomistas<\/em>[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25874″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista i comunicadora especialitzada en gastronomia. Col\u00b7labora en el programa Un restaurant can\u00edbal<\/em> a Berl\u00edn<\/em>, de Catalunya R\u00e0dio[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de mels.
\n<\/strong><\/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=”25878″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Dani Mart\u00ednez<\/strong><\/h6>\n

Sommelier d\u2019Esperit Roca, d\u2019El Celler de Can Roca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25898″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Propietari de de la botiga especialitzada en formatges i productes gurmet La Noucentista, de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25894″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Iolanda Bustos<\/strong><\/h6>\n

Xef experta en bot\u00e0nica i biodin\u00e0mica. Creadora d\u2019experi\u00e8ncies enogastron\u00f2miques amb producte natural[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25890″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Astrid Van Ginkel<\/strong><\/h6>\n

Llicenciada en farm\u00e0cia i m\u00e0ster en biologia. Consultora a Fitomon[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25886″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cuinera i xef d\u2019El Ginjoler i professora de l\u2019Escola d\u2019Hosteleria i Turisme de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25882″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ferm\u00ed Pratsevalls<\/strong><\/h6>\n

Impulsor de Ratafies.cat<\/em>, el principal cat\u00e0leg web de ratafies[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”2\/6″][vc_column_text]<\/p>\n

El jurat del tast de vins i vins generosos.<\/strong><\/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=”25972″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier del Celler de Can Roca, de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25976″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marta Cortizas<\/strong><\/h6>\n

Sommelier del Celler de Can Roca, de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25980″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Ferran Vila<\/strong><\/h6>\n

Sommelier i campi\u00f3 d\u2019Espanya de sommeliers 2022[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25984″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Rafel Sabad\u00ed<\/strong><\/h6>\n

Diplomat en turisme per la UdG i sommelier professional per l\u2019ESHOB. Propietari del bar de vins Uain, de l\u2019Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25988″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Clara Puigverd<\/strong><\/h6>\n

Sommelier del restaurant Les Cols, d\u2019Olot[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25992″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista i sommelier de La Gastron\u00f2mica, empresa d\u2019experi\u00e8ncies emocionants[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”25996″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier del restaurant Miramar, de Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26000″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Laura Tejero<\/strong><\/h6>\n

Sommelier, copropiet\u00e0ria i directora del restaurant Divinum, de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/6″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26004″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Montse Serra<\/strong><\/h6>\n

Editora i periodista cultural i vin\u00edcola[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26008″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier i periodista vin\u00edcola[\/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 css_animation=”” 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”][vc_column]

\n

Les imatges dels tastos<\/span><\/h3>\n<\/div>MOSTRA GALERIA<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=”parallax” parallax_content_width=”in_grid” text_align=”center” full_screen_section_height=”no” background_image=”16928″][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 css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Taste testers, the central 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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Taste-testers are the people in charge of…<\/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-25825","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/25825","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=25825"}],"version-history":[{"count":7,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/25825\/revisions"}],"predecessor-version":[{"id":26304,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/25825\/revisions\/26304"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=25825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}