{"id":25299,"date":"2024-07-15T10:41:34","date_gmt":"2024-07-15T10:41:34","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=25299"},"modified":"2024-07-22T11:28:01","modified_gmt":"2024-07-22T11:28:01","slug":"conserves-2324","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/conserves-2324\/","title":{"rendered":"Preserves"},"content":{"rendered":"

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Preserves<\/h2>\n

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When working the allotments provided a workout for our parents and grandparents, and when families and neighbours could no longer keep up with eating all the fresh food produced, then it was time to start preparing the preserving jars. Many people still maintain the healthy and sustainable custom of making vegetable preserves: broccoli and the Girona bitxo<\/em> – a greenish-yellow pepper – preserved in vinegar, tomato sauces, whole tomatoes, sweet jams from a single fruit or mixtures of various fruits and vegetables, secret recipes or those created ad hoc, and, towards the end of summer, mushrooms preserved in brine.<\/h6>\n

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In fact, thanks to the culinary and gastronomic awakening we have been experiencing recently, many homes now prepare bases and sauces in advance, such as sofregit<\/em> (slow-braised onion and garlic) and samfaina<\/em> (similar to ratatouille), broths and smoked meats, which are preserved in jars sterilised in a bain-marie or frozen. Home-cooked pre-prepared food is a growing market in the retail sector, featuring new and innovative ready-to-eat ideas, some inspired by home cooking, and great traditional dishes.<\/p>\n

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The world of preserves has experienced growth in all areas: homemade, artisan and industrial. Today we find small artisans who have expanded alongside industries that have opted for high quality traditions, thanks to technological advances. Innovations stand out in terms of new flavours, new products and the quest for healthier products and more sustainable packaging.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/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][vc_empty_space height=”110″][\/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=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″][vc_column][vc_column_text]<\/p>\n

Preserves with the 2023-2024 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/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=”110″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25303″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Bitter orange and lemon jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Georgina Reg\u00e0s was one of the great ladies of Catalan gastronomy with a great business mind. She passed away in 2022, at the age of 89, and has left an immense bibliographic legacy. In 2004, she opened the Museu Confitura (Jam Museum) in Torrent, her last project. One day in 1975, she was inspired by a lemon tree to make jam. Made with fruit from Santa Cristina d\u2019Aro, in the Baix Empord\u00e0 region, this jam is the legacy of the first jar that Reg\u00e0s produced. It is sour and bitter: the acid of the lemon enhances the bitterness of the orange, while the fruit peel adds texture. In 2022, it won over the jury of the Dalemain World Marmalade award in England.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Museu Confitura SL<\/p>\n

www.museuconfitura.com\/<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25307″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Green plum jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]San Joan plums and greengages are fruits that define the freshness of summer. Many orchards and gardens have plum trees of these varieties and hundreds of green plum hybrids born spontaneously from seeds scattered by happy people. This traditional jam is made solely with natural ingredients, from green plums harvested in the counties of Girona. Its creators recommend adding it to salad dressings and meat sauces; to use it to make cheesecakes, or to eat it as part of a hearty winter lunch for a reminder of summer.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25311″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Golden Delicious jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The Golden Delicious apple is the most classic and versatile of all cultivated apples. Raw, cooked alone in a compote, baked whole, or as a seasoning for meat dishes. This jam is made just as we would at home: 60% Golden Delicious apples, sugar, lemon juice and cinnamon. It goes well with both sweet and savoury dishes. It can be eaten with bread or as an accompaniment to yogurt, fresh cheese or even some mature sheep\u2019s cheese. It is also suitable for making cakes or to serve with roast meat or the traditional botifarra dol\u00e7a<\/em>.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25315″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Tomato jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Tomato jam is only made in the summer. This classic preserve from the vegetable gardens of Girona province dates back to when everyone had an allotment and the surplus tomatoes were used to make sweet and savoury preserves for the whole year. The jam is cooked with sugar until it reaches a firm texture. At Can Bech, located in Fontanilles, they recommend eating it on toast with goat\u2019s cheese, with a chunk of cod, or with a slice of beef carpaccio with a rocket leaf. They also suggest using it as an ingredient in a Bloody Mary cocktail.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25319″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Spiced apple jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The Museu Confitura in Torrent became a sanctuary for fans and apprentices of the exquisite art of preserves from the moment it opened. The jams are made by hand in the traditional way, but with a willingness to investigate and a touch of daring. This jam is based on the classic Girona Golden Delicious apple, to which turmeric, cinnamon, cloves, star anise, pink pepper, lemon and cane sugar are added. Such a spicy jam is ideal on sweet bread for a morning or afternoon snack, or even to accompany foie gras.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Museu Confitura SL<\/p>\n

www.museuconfitura.com\/<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25323″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Fig, walnuts and ratafia jam<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Dried figs and walnuts play an important role in postres de music<\/em> (musician\u2019s dessert). And ratafia is one of the traditional pairings for this dessert. In addition, well-chilled ratafia is ideal to accompany freshly picked figs. This fig, walnut and ratafia jam sums up Catalan gastronomic culture. At the Jam Museum, they use figs from small producers in the Empord\u00e0 region and ratafia from Licors Quevall in Llan\u00e7\u00e0.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Museu Confitura SL<\/p>\n

www.museuconfitura.com\/<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25327″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Candied figs in syrup<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Candied figs are a classic. Specifically, these whole figs in syrup are at the origins of Can Bech and still today are the company\u2019s star product. The figs come from plantations in Murcia, where they are grown exclusively for the Bech family. They are selected based on their size and are cooked in three stages to obtain a succulent and delicious candied fruit.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25331″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Plums in Empord\u00e0 Garnatxa syrup<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Fruit in syrup is a traditional Mediterranean preserve. In general, this fruit does not contain alcohol, but in many places they like to preserve it in liqueurs, wine spirits or wine. Chef Antoni Izquierdo makes plums with lemon, orange, sugar, cinnamon and red Garnatxa wine and recommends using them in either sweet or savoury dishes. He says they are excellent to serve with mi-cuit foie gras, curd cheese or ice cream. One of the highlights of these plums is the syrup itself, made from Empord\u00e0 Garnatxa wine, lemon and orange peel, sugar and cinnamon.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Antoni Izquierdo Cruellas<\/span><\/p>\n

www.antoniizquierdo.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25335″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Quince with Madagascar bourbon vanilla<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Can Bech, in Fontanilles, has come up with a new way of eating quince, one of the ingredients of traditional snacks and one of the classic pairings with cheese. This is a sweet sauce made with quince and Madagascar bourbon vanilla, designed to pair with all kinds of cheeses. It is presented in a glass jar, very far from the traditional format of a gelatinous block to be cut with a knife.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25339″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Rose petal jelly<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Made with natural rose petals, this jelly has a fresh and aromatic flavour and represents Can Bech\u2019s tribute to flowers. It is packaged and pasteurised (at 80-90 \u00b0C) to guarantee its conservation. Pair with fresh cheese or parmesan, with plain ice cream or fresh yogurt. It also makes a great accompaniment to a foie gras canap\u00e9 or dark chocolate in a cake. It is ideal for preparing a Cosmopolitan cocktail with roses.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25343″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Hop Bio apple juice<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Safrunat presents its 100% natural apple pur\u00e9e in a drinkable format. This format offers a convenient way to eat fruit, since the flexible packaging makes it easy to drink or sip the contents. Hop Bio apple juice is made with fresh Golden Russet apples from organic orchards in Fornells and Ventall\u00f3. For half a century, the family business, Safrunat, has had apple and pear plantations spread across the counties of Empord\u00e0, Giron\u00e8s and Selva.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Safrunat, SL<\/p>\n

www.anelafruits.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25347″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Quim Matas\u2019 samfaina<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This ratatouille-style dish called samfaina <\/em>is known as xamfaina <\/em>in the counties of Girona. It is a typical summer dish that is usually prepared and preserved when the family and neighbours cannot keep up with eating all the fresh produce from their allotments. From his workshop in La Bisbal, Quim Matas makes his samfaina<\/em> with aubergines, courgettes, peppers, Figueres onions, tomatoes and extra virgin olive oil. With consumers in mind, he does not add any salt and it is, of course, a vegan product. It is great for dipping bread and for mixing with boiled rice, chicken, rabbit, lamb, cod or tofu.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Quim Matas Teixidor<\/p>\n

www.elsofregit.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25351″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Empord\u00e0 onion sofregit<\/em> – Quim Matas<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]A sofregit<\/em> of onions and olive oil is the most authentic bedrock of Girona cuisine. A sofregit <\/em>is understood to be the result of saut\u00e9ing the onion very slowly to break down and concentrate its sugar content until it is caramelised and brown. Quim Matas, a butcher in La Bisbal since 1977, carries out this delicate process for 12 hours with onions from Figueres and extra-virgin olive oil. This product is just a base, and Quim Matas was the pioneer in making it available to everyone everywhere.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Quim Matas Teixidor<\/p>\n

www.elsofregit.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25355″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

El sofregit – sofregit<\/em> of onion and tomato<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Eduard Gavi\u00f1a Bartrina started working in Can Mario, a butcher\u2019s shop that opened in 1968 in Palafrugell, when he was just 12, helping with small tasks at the counter – putting customers\u2019 orders in bags, returning the change, etc. At the age of 14 he was already working in the workshop tying black and white botifarres<\/em>. In 2008, when Mario Mascar\u00f2s, the former owner, retired, he took over. He prepared food to take away, like most butchers, but during the coronavirus pandemic he started cooking and packaging sofregits<\/em>, like this saut\u00e9ed onion and tomato classic.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Eduard Gavi\u00f1a Bartrina<\/p>\n

www.tocineriamario.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25359″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Palam\u00f3s prawn sofregit<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The best sofregit<\/em> to date for cooking seafood has been created by Antoni Izquierdo, owner and chef of the Mas dels Arcs restaurant in Palam\u00f3s. This sofregit<\/em>, the result of years of work at his restaurant, is made with Figueres onions, certified Palam\u00f3s prawns, crab, fresh tomatoes, olive oil, sugar and salt. It is ideal for cooking Empord\u00e0 dishes successfully: fish and shellfish rice dishes, fideus<\/em>, r<\/em>ossejat de fideus<\/em>, suquets<\/em>, sarsueles<\/em>, and surf\u2019n\u2019turf soups and stews.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Antoni Izquierdo Cruellas<\/p>\n

www.antoniizquierdo.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25363″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Palam\u00f3s prawn stock<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Antoni Izquierdo is the chef who knows best how to cook with Palam\u00f3s prawns. Using only Palam\u00f3s prawns, olive oil, salt, mineral water and his prawn sofregit<\/em>, he has created a delicious stock to give rice, fideuades<\/em> and stews an intense prawn flavour. This stock is very concentrated and for this reason he recommends adding 50% water to make a very good quality broth.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Antoni Izquierdo Cruellas<\/p>\n

www.antoniizquierdo.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25367″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Palam\u00f3s prawn carpaccio<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The Palam\u00f3s prawn must be the most popular of all the prawns caught in the eastern Mediterranean. Antoni Izquierdo, a specialist and lover of this most famous prawn, prepares them in a completely natural and artisanal way: very thin slices of freshly-caught prawn of the Aristeus antennatus<\/em> species, considered the finest species of prawn from a gastronomic point of view. This carpaccio can be eaten as an appetizer or to top off a prawn rice dish made with his sofregit <\/em>and Palam\u00f3s prawn stock.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Antoni Izquierdo Cruellas<\/p>\n

www.antoniizquierdo.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25371″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Spring-caught anchovy essence<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]During the process of preserving anchovies in brine, a liquid emerges that our ancestors called liquamen<\/em> or garum.<\/em> The anchovy caught in the spring months, when oily fish is at its plumpest and tastiest, is aged for longer in the containers, so the liquid it releases contains the finest essence of the sea. Any impurities are then filtered out, and Callol Serrats bottles the juice that is strained off, a flavour enhancer with a subtle marine aroma.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Fill de J. Callol i Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25375″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Bover snail, tomato, roast pork and onion sofregit<\/em><\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The Bruns\u00f3 family has had a stall at the Lle\u00f3 Market in Girona for three generations, where they sell live snails and garden produce. In 2014 Ramon Bruns\u00f3 founded Mas Can Carlina, SL. In 2017, they started selling cooked and chilled snails. And in 2020 he came up with the preserved snail, cooked with oil, spices, herbs and salt water. All the buyer has to do is dress them, eat them with sauce or cook them. The company is now offering the same Bover snail prepared with a tomato sauce, roast pork and onion sofregit.<\/em>[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Mas Can Carlina, SL<\/p>\n

www.vdegust.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25379″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Bitxo de Girona – pickled peppers from L\u2019Hort de les Mulleres<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The preserved pepper is the king of pickled vegetables. This pale green or light-yellow pepper is a must in winter salads and an essential accompaniment to hearty meals. Verdures de la Canya prepares this preserve according to a family recipe. The pepper is pickled whole for three weeks and then chopped and packed in brine and vinegar. Verdures de la Canya is a family business that has been producing seasonal vegetables since the 1960s.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Verdures de la Canya, SL<\/p>\n

www.verduresdelacanya.cat<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25383″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Cod brandade<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Cod has been a staple in the kitchen since the time, from the seventeenth century or even earlier, it used to come as a salted or dried preserve, which meant that everybody could eat it since it could be transported anywhere. Thus, cod brandade, or cod emulsified with garlic and oil, is a traditional dish from classical cuisine, at least the contemporary version of this preparation. El Salt del Sallent makes their cod brandade with 55% cod, potato, oil and garlic, and it has a lovely texture. Precuinats El Salt del Sallent is an Olot-based company that specialises in food production, notably traditional products.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Precuinats El Salt del Sallent SL<\/p>\n

www.saltdelsallent.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25387″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Croquettes of La Xiquella blue cheese and quince<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]For this business founded in 2022 in Puigpardines, next to the Verntallat farm shop in Vall d\u2019en Bas, winning a competition in 2023 has meant that things got off to a great start. The cook, Raquel Vila, and David Div\u00ed are the creators of these delicious blue cheese and quince croquettes. Eminently local, they are made with blue cheese from La Xiquella (Sant Esteve d\u2019en Bas), quince from La Codina, flour from Girona, milk from Vall d\u2019en Bas, Cad\u00ed butter, and olive oil. To achieve the creamy consistency and the crispiness that characterises these croquettes, they need to be fried in oil at 180 \u00baC.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Productes Artesants Divila S.C.<\/p>\n

www.caldivi.cat\/<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25391″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Olot potatoes – category<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Olot or Bretcha potatoes are the most universal dish in the gastronomy of the capital of the county of Garrotxa. These stuffed potatoes were first created in La Deu restaurant in 1943, when the mayor of Olot and president of the Diputaci\u00f3 de Girona, Pere Bretcha Gal\u00ed, invited the civil governor and he asked for something different from the usual cannelloni or rice. An aunt from La Deu and a relative from Can Ferm\u00edn de Besal\u00fa, on their honeymoon trip to Mallorca, had eaten some potatoes stuffed with meat which served as their inspiration for cooking very thinly slices of potato stuffed with shredded roast meat, battered with beaten egg and fried in oil. El Salt del Sallent prepare the potatoes so they simply need to be baked, fried or grilled.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Precuinats El Salt del Sallent SL<\/p>\n

www.saltdelsallent.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25395″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Duroc pork ribs – category<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Pibernat is a small family business in Les Tries neighbourhood in Olot that specialises in preserves, with a production capacity of around 120 jars per day. This Duroc rib is cooked at a low temperature for many hours in the traditional way: confit in oil and flavoured with rosemary. The result is a deliciously soft, succulent, aromatic meat, like the old confits that were made in rural kitchens in earthenware pots after a pig was killed for domestic use. The rib is reheated in the pan or in the oven at 200 \u00baC for 5 minutes, or in the microwave oven for 45 seconds at 700 W.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Pibernat Aliment\u00e0ria, S.L.<\/p>\n

www.pibernat.es<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25399″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Salted anchovies<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Glass jars are the default format for the salted anchovies produced by Callol Serrats. These top-quality anchovies are aged for a minimum of 12 months to achieve their characteristic appearance, texture, aroma and flavour. Once the quality of the anchovies has been validated, they are packaged for commercial distribution. At home, consumers need to desalt and season with oil however many anchovies they want to eat, leaving the rest in the jar covered with their own salt.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Fill de J. Callol i Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”25403″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovies in oil<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Consumer habits and the way we eat have changed so much that anchovies, like many other gastronomic delights, are now sold ready to eat. Half a century ago, if they were not prepared at home, anchovies were bought by the unit, desalted, the central bone removed, dressed and… to the table! Today, Callol Serrats sells the highest quality anchovy fillets in olive oil, packaged in glass jars. Ready to serve and eat.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Company: Fill de J. Callol i Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/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][vc_empty_space height=”110″][\/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_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/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_text]<\/p>\n

Related <\/strong>recipes.<\/h4>\n

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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Pols d’ametllat amb formatge fermi\u00f3 i melmelada de tomata<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Botifarra dol\u00e7a amb sidra i poma de Girona<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Foie-gras a la planxa amb gelea de p\u00e8tals de rosa, garnatxa i sorra de galeta<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Filet de vedella bruna amb manyac i suc de rostit<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/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][vc_empty_space height=”55″][\/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=”grid” 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] Preserves [\/vc_column_text][vc_empty_space height=”60″][\/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] When working the allotments provided a workout for our parents and grandparents, and when…<\/p>\n","protected":false},"author":1,"featured_media":19463,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[409],"portfolio_tag":[],"class_list":["post-25299","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2324-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/25299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_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=25299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/19463"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=25299"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=25299"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=25299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}