{"id":26977,"date":"2026-05-11T10:38:18","date_gmt":"2026-05-11T10:38:18","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?page_id=26977"},"modified":"2026-05-11T10:42:04","modified_gmt":"2026-05-11T10:42:04","slug":"tastadors-2526","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/en\/tastadors-2526\/","title":{"rendered":"Tasters 2025\/26"},"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 40 tasters, representing a wide and varied range of professionals, were invited to participate in the seven tasting days for the sixth edition of Girona Excel\u00b7lent, which took place between May 6 and 29, 2025.<\/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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The water<\/strong> tasting jury.<\/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=”26989″ img_size=”full” css=”” 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=”26994″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Doctor en qu\u00edmica, especialista en licors[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26998″ img_size=”full” css=”” 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=”27002″ img_size=”full” css=”” 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=”1\/6″][vc_column_text css=””]<\/p>\n

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

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Andrea Dopico<\/strong><\/h6>\n

Pastissera de Maison Marcel de Girona i Sant Feliu de Gu\u00edxols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27012″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Subcampi\u00f3 d’Espanya de Pastisseria. Pastisser del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27016″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Hernan Luchetti<\/strong><\/h6>\n

Cap de Cuina del 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=”27020″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Xef propietari del 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=”27024″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

L\u00eddia Casademont<\/strong><\/h6>\n

Nutricionista i especialista en pastisseria[\/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=”150″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text css=””]<\/p>\n

The local drinks<\/strong> tasting jury.<\/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=”26989″ img_size=”full” css=”” 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=”26994″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Doctor en qu\u00edmica, especialista en licors[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26998″ img_size=”full” css=”” 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=”27002″ img_size=”full” css=”” 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=”150″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text css=””]<\/p>\n

The coffee and infusions<\/strong> tasting jury.<\/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=”26989″ img_size=”full” css=”” 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=”26994″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Doctor en qu\u00edmica, especialista en licors[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26998″ img_size=”full” css=”” 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=”27002″ img_size=”full” css=”” 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=”1\/6″][vc_column_text css=””]<\/p>\n

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

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

Cuinera i xef d\u2019El Ginjoler i professora de l\u2019EHT Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27033″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Directora de la revista Cuina[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27037″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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=”27041″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Cuiner de Can Gelada[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27045″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Ramon Gu\u00e0rdia<\/strong><\/h6>\n

Especialista en 5a gamma[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The Ready-to-eat dishes<\/strong> tasting jury.<\/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=”27049″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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_column_inner width=”1\/6″][vc_single_image image=”27053″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Xef d\u2019El Mol\u00ed de l\u2019Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27057″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Cuiner del restaurant SinoFos[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27061″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Marieta Richter<\/strong><\/h6>\n

Xef del restaurant Safo Bar[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27065″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

N\u00faria May<\/strong><\/h6>\n

Tecn\u00f2loga dels aliments[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The cured meats<\/strong> tasting jury.<\/h4>\n

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

Doctora en tecnologia aliment\u00e0ria, experta en an\u00e0lisi sensorial de l’IRTA i vice-presidenta de l\u2019AEPAS[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27074″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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=”27078″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Llicenciat en veterin\u00e0ria i tecn\u00f2leg dels aliments[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27082″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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=”27086″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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_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=”1\/6″][vc_column_text css=””]<\/p>\n

The dried fruits and nuts<\/strong> tasting jury.<\/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=”27008″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Andrea Dopico<\/strong><\/h6>\n

Pastissera de Maison Marcel de Girona i Sant Feliu de Gu\u00edxols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27012″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Subcampi\u00f3 d’Espanya de Pastisseria. Pastisser del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27016″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Hernan Luchetti<\/strong><\/h6>\n

Cap de Cuina del 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=”27020″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Xef propietari del 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=”27024″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

L\u00eddia Casademont<\/strong><\/h6>\n

Nutricionista i especialista en pastisseria[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The foie gras<\/strong> tasting jury.<\/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=”27029″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Cuinera i xef d\u2019El Ginjoler i professora de l\u2019EHT Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27033″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Directora de la revista Cuina[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27037″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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=”27041″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Cuiner de Can Gelada[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27045″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Ramon Gu\u00e0rdia<\/strong><\/h6>\n

Especialista en 5a gamma[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The biscuits<\/strong> tasting jury.<\/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=”27008″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Andrea Dopico<\/strong><\/h6>\n

Pastissera de Maison Marcel de Girona i Sant Feliu de Gu\u00edxols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27012″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Subcampi\u00f3 d’Espanya de Pastisseria. Pastisser del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27016″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Hernan Luchetti<\/strong><\/h6>\n

Cap de Cuina del 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=”27020″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Xef propietari del 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=”27024″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

L\u00eddia Casademont<\/strong><\/h6>\n

Nutricionista i especialista en pastisseria[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The dairy products<\/strong> tasting jury.<\/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=”27090″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Especialista i afinadora de formatges de la VilaViniteca[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27094″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Propietari i cap de sala del DiVinum[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27098″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Marc Mas\u00f3<\/strong><\/h6>\n

Propietari de La Formatgeria de Girona[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27102″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

T\u00e8cnica d’innovaci\u00f3 especialista en 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=”27106″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Sommelier del restaurant Castell de Peralada[\/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=”1\/6″][vc_column_text css=””]<\/p>\n

The olive oil<\/strong> tasting jury.<\/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=”27008″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Andrea Dopico<\/strong><\/h6>\n

Pastissera de Maison Marcel de Girona i Sant Feliu de Gu\u00edxols[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27012″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Subcampi\u00f3 d’Espanya de Pastisseria. Pastisser del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27016″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Hernan Luchetti<\/strong><\/h6>\n

Cap de Cuina del 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=”27020″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Xef propietari del 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=”27024″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

L\u00eddia Casademont<\/strong><\/h6>\n

Nutricionista i especialista en pastisseria[\/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=”150″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text css=””]<\/p>\n

The honey<\/strong> tasting jury.<\/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=”26985″ img_size=”full” css=”” 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=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26989″ img_size=”full” css=”” 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=”26994″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Doctor en qu\u00edmica, especialista en licors[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”26998″ img_size=”full” css=”” 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=”27002″ img_size=”full” css=”” 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=”1\/6″][vc_column_text css=””]<\/p>\n

The wines and fortified wines<\/strong> tasting jury.<\/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=”27111″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Sommelier d\u2019Esperit Roca[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27115″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Sommelier del resturant Les Cols[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27119″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Cyril Vermeulen<\/strong><\/h6>\n

Sommelier del Celler de Can Roca, de Girona. Millor sommelier de Catalunya 2025[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27123″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Eduard Sol\u00e0<\/strong><\/h6>\n

Sommelier de Vins i Licors Grau[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27127″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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_row_inner][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=”27131″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Sommelier, copropiet\u00e0ria i directora del Restauant Divinum, de Girona[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27135″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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=”27139″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

Meritxell Vilalta<\/strong><\/h6>\n

Sommelier del restaurant Fonda Xesc, de Gombr\u00e8n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27143″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/p>\n

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

Diplomat en Turisme per la UdG i Sommelier professional per l\u2019ESHOB. \u00c9s propietari del Bar de Vins Uain, de l\u2019Escala[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”27147″ img_size=”full” css=”” qode_css_animation=””][vc_empty_space][vc_column_text css=””]<\/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_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

Pictures of the 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” 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 css=””] 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 css=””] Taste-testers are the people in…<\/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-26977","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/26977","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=26977"}],"version-history":[{"count":5,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/26977\/revisions"}],"predecessor-version":[{"id":27211,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/pages\/26977\/revisions\/27211"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=26977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}