{"id":26423,"date":"2026-03-19T13:42:00","date_gmt":"2026-03-19T13:42:00","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=26423"},"modified":"2026-03-19T13:42:00","modified_gmt":"2026-03-19T13:42:00","slug":"conserves-2526","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/conserves-2526\/","title":{"rendered":"Preserves"},"content":{"rendered":"

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Preserves<\/h2>\n

[\/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 css=””]<\/p>\n

When the vegetable garden served as a gym for our parents and grandparents and when families and neighbours could no longer afford fresh food, they began preparing jars of preserves. Many people still maintain the healthy and sustainable habit of preparing vegetable preserves: broccoli and Girona chili peppers \u2014the greenish-yellow one\u2014 preserved in vinegar, tomato sauces, whole tomatoes, sweet jams made from a single fruit or mixtures of various fruits and vegetables, secret or randomly created recipes, and, towards the end of summer, mushrooms preserved in brine. These are sweet and savoury preserves, and no single product is exclusive. Tomatoes are very versatile: stir-fried, cooked with peppers in a samfaina<\/em>, preserved for winter salads and sauces, or turned into jam.<\/h6>\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=”40″][\/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” padding_top=”0″ padding_bottom=”15″ css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”text_segell”]<\/p>\n

The preserves sector has grown in all areas: homemade, artisanal and industrial. Today we find small artisan businesses that have grown and industries that are committed to high-quality tradition, thanks to technological advances. Highlights include innovations in terms of new flavours, new products and the search 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 css=””]<\/p>\n

Preserves with the 2025-2026 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=”26427″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Duroc pork ribs<\/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 css=””]Pibernat is a small family business in the Les Tries neighbourhood of Olot, dedicated to preserves. This Duroc pork rib has been cooked at a low temperature for many hours in the traditional way; that is, as a confit with extra virgin olive oil and garlic. 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 can be 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 css=””]Company: Pibernat<\/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=”26431″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Plums in Empord\u00e0 grenache 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 css=””]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 Cruellas makes plums with lemon, orange, sugar, cinnamon and red grenache 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 grenache wine, lemon and orange peel, sugar and cinnamon.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Antoni Izquierdo Gourmet<\/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=”26435″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Pumpkin 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 css=””]Pumpkin is one of the most versatile garden fruits. Beyond keeping it whole to eat fresh, in autumn it has a thousand uses, sweet or savory, hot or cold. Pumpkin jam is a classic, made on its own or with citrus fruits. At Can Bech, a company that began operations in 1981 in Fontanilles, in El Baix Empord\u00e0, they make their pumpkin jam with ginger, anise and cinnamon. With a dense texture, it is very versatile.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Bech<\/p>\n

www.canbech.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=”26439″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Caramelized Red Pepper 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 css=””]Can Bech is an innovative company with a very large catalogue. One of its latest gastronomic innovations is caramelized red pepper jam. It has been designed to be combined with all types of grilled meat and fish, to be added to salads or to accompany mature cheeses and pasta dishes.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Bech<\/p>\n

www.canbech.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=”26443″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Bitter Orange Marmalade<\/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 css=””]The raw material is bitter orange, but the queen of marmalades has nothing bitter about it. It is all harmony, with just the right sweetness to compensate for the high acidity of the fruits of Citrus aurantium<\/em>, the first cousin of the sweet oranges that we eat. Can Bech, available at stores and gourmet shops all over the planet, makes the most delicious marmalades with bitter oranges from Seville.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Bech<\/p>\n

www.canbech.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=”26447″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/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 css=””]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 which are very healthy and tasty, and qualitatively remarkable. Its creators recommend adding it to salad dressings and meat sauces; using it to make cheesecakes, or eating it as part of a hearty winter lunch for a reminder of summer.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Bech<\/p>\n

www.canbech.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=”26451″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Candied Figs with Ratafia<\/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 css=””]Les figues confitades s\u00f3n un cl\u00e0ssic. I les figues ens arriben quan les cases enceten la ratafia, despr\u00e9s de setmanes de maceraci\u00f3 a sol i serena. Justament, Melmelades Artesanes de la Vall del Ll\u00e9mena confita figues fresques en un xarop a base ratafia, per impregnar la fruita amb la complexitat arom\u00e0tica del licor m\u00e9s tradicional de la gastronomia catalana.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Melmelades Artesanes La Vall del Ll\u00e9mena<\/p>\n

www.melmeladeslavalldelllemena.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=”26455″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Empord\u00e0 Red Wine 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 css=””]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. Designed to accompany foie gras and meat, this jelly is made with red wine from L\u2019Empord\u00e0 region, apple water, lemon juice, cinnamon, cloves, sugar and nothing else. It brings to mind a mulled wine made with fruit. It evokes those classic, delicious and spicy drinks, which were drunk at annual festivals and which had many different names, such as hippocras <\/em>or clarea<\/em>.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Museu de la Confitura<\/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=”26463″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Raspberry 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 css=””]Cristina Gil Ruiz founded Red Passion Berries in 2020 as an agricultural company, cultivating one hectare of organic raspberries, the largest raspberry plantation in Catalonia. To avoid waste, she started the jam-making project, initially with a shared kitchen, until 2023, when she inaugurated her own facilities in Viladrau and created the company Red Passion Berries. Her delicious jam, with a fluid texture, maintains the bright red characteristic of this mountain fruit.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Red Passion Berries<\/p>\n

www.redpassionberries.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=”26467″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Girona Chilli Confit<\/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 css=””]Verdures de la Canya is a family business that has been producing seasonal vegetables since the 1960s. 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. L\u2019Hort de les Mulleres 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.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: L’Hort de les Mulleres<\/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=”26471″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Cabbage Confit<\/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 css=””]Cabbage Confit is one of the classic winter salads, when the desire to eat legumes and cold meats increases. The vegetable confits of L\u2019Hort de les Mulleres are made with the surplus vegetables they grow at Can Mulleres de la Canya, which they sold in Pla\u00e7a Mercat d\u2019Olot until 2005, when they stopped selling directly to the public.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: L’Hort de les Mulleres<\/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=”26475″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Mas la Torre Sant Mart\u00ed Petit Fesol <\/em>Beans<\/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 css=””]In 2005, Verdures de la Canya was founded, dedicated to sales in neighbourhood stores and restaurants. In 2019 it took a step further and launched a new project, the sister company L\u2019Hort de les Mulleres, dedicated to transforming the products from the vegetable garden into preserves. One of the fruits of this project is the Mas la Torre Sant Mart\u00ed Petit Fesol<\/em> bean. For this simple pot of boiled beans, L\u2019Hort de les Mulleres buys the raw materials from Mas La Torre from Santa Pau. They are delicious dressed with any of Girona Excel\u00b7lent oils and a small side of their chilli confit and cabbage confit.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: L’Hort de les Mulleres<\/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_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” z_index=”” background_color=”#EFEFEF”][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” z_index=”” background_color=”#EFEFEF”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

Condiments and bases<\/h2>\n

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Olive oil has been a key condiment, along with vinegar and salt and pepper. We call it simply oil, because we understand it is always made from olives, often from our own grove. Many people from Empord\u00e0 make their own oil, always virgin olive oil, and for them, nothing compares to their own. And in many homes, they also make vinegar, which is also excellent quality. Very little salt is harvested. There are no salt flats, but we could be restored.<\/h6>\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” z_index=”” background_color=”#EFEFEF”][vc_column][vc_empty_space height=”40″][\/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” padding_top=”0″ padding_bottom=”15″ css=”.vc_custom_1766049422886{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}” z_index=”” background_color=”#EFEFEF”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”text_segell”]<\/p>\n

All condiments have the same purpose, to make food tastier. In fact, oil is for dressing salads, boiled vegetables, some pasta and bread, but especially for tomato bread. Oil is also used to preserve food, both plant and animal-based. Precisely, the oil used to preserve anchovies has resulted in an attractive, versatile condiment, which has long been used in homes to season char-grilled vegetables (escalivadas<\/em>) and tomato and onion salads. Given the success of this seasoning and the market\u2019s growing curiosity, some salted fish producers have adopted it and are offering their own seasoned oils. The most recent are oils seasoned with liquamen<\/em> or garum.<\/p>\n

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For several years now, salted fish producers have been introducing a new condiment: liquamen<\/em>, or garum, the aromatic liquid from brine-matured anchovies. Anchovy fillets caught in the spring, when the blue fish is fatty and flavourful, are matured longer, allowing the liquid to extract the finest scents of the sea. It is, of course, an appealing flavour enhancer, offering not just saltiness but also umami and other distinctive notes, such as the iodized sweetness of the sea.<\/p>\n

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Constant research, development and innovation have already led many companies to blend salt with sea or forest aromas. Therefore, we find salts reminiscent of candied anchovy and salts with aromatic herbs. They are used both to finish dishes and to marinate products that will later be preserved or cooked.<\/p>\n

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Stir-fry bases and broths are not condiments per se, but they do make dishes look more appealing. In fact, neither stir-fry bases nor broths are dishes in their own right; they are ingredients used to make other dishes.<\/p>\n

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Condiments and bases are essential elements of gastronomy, to make food attractive, enjoyable, appetising and, sometimes even an art form. They are also key elements to every culture, providing distinctive touches that make us different and invite us to explore the world. Gastronomic cultures have developed around their own landscapes and the subtle combinations of aromas and flavours.<\/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” z_index=”” background_color=”#EFEFEF”][vc_column][vc_empty_space height=”110px”][\/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 css=””]<\/p>\n

Condiments and bases with the 2025-2026 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=”26480″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Fish 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 css=””]Fewer and fewer people are cooking fish, which has catapulted Cuinats Jotri fish stock to fame. The company was founded in a warehouse in Jui\u00e0 in November 2013. Their stock is so versatile that it can be consumed alone, as a broth, in toasted bread soup, pasta or rice, and also as a fumet <\/em>for preparing paellas <\/em>and fideu\u00e1s <\/em>or fish dishes with their cooked juice. This stock contains a variety of fish \u2013 monkfish, shrimp, and crab stand out \u2013 onion, tomato, carrot, celery, herbs and aromatic spices, flour, and oil.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Cuinats Jotri<\/p>\n

cuinatsjotri.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=”26484″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Fideu\u00e0 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 css=””]The sofregit <\/em>from this butcher\u2019s shop in Pla\u00e7a de la Vila in La Cellera de Ter is on the list of great traditional sofregits <\/em>made by butchers. It is a classic tomato and onion sofregit <\/em>with cuttlefish, designed for fideu\u00e1s<\/em>, but which can serve as the basis for a group of traditional dishes, such as a rice casserole or seafood rice, or even for meatballs.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Fanera<\/p>\n

www.canfanera.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=”26488″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/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 css=””]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>, rossejat<\/em> 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 css=””]Company: Company: Antoni Izquierdo Gourmet<\/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=”26492″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

100 x 100 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 css=””]Sofregit <\/em>made only with Figueres onions, olive oil and a lot of patience is the basis of the most genuine Girona cuisine, rice dishes, fideus<\/em>, potatoes with their cooking juice, platillos<\/em>… 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 caramelized and brown. Antoni Izquierdo, owner and chef of Mas dels Arcs, in Palam\u00f3s, has been declaring this sofregit as the true basis for Empord\u00e0 black rice for decades.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Company: Antoni Izquierdo Gourmet<\/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=”26496″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Onion Dark 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 css=””]Josep Soler and Trini Salv\u00e0, founders of the company Cuinats Jotri, started as butchers in 1982 in the Market at Salt. Like most butcher shops, their establishments became observatories of society\u2019s needs and therefore, laboratories of innovation, starting by saving customers work with ready-made dishes and laborious preparations. The versatile onion and tomato sofregit <\/em>is a fundamental example: for rice dishes and dishes with meat, fish, mushrooms, vegetables, or surf\u2019n\u2019turf dishes.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Cuinats Jotri<\/p>\n

cuinatsjotri.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=”26500″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Natural Beef Broth<\/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 css=””]A deep dark background is one of the main bases that professional kitchens use to prepare some of the great foundation sauces. It is made from roasted white beef bones, which are boiled in water over low heat for 42 hours, with onion, carrot and sweet wine, without any additives or artificial flavouring. The result is an incredibly tasty concentrated broth that is recommended for enhancing the flavour of recipes.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Can Bech<\/p>\n

www.canbech.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=”26513″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Broth<\/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 css=””]Cuinats Jotri makes its broth with water, chicken carcasses, beef and pork bones, potatoes, onions, carrots, leeks, beans, celery and salt. It is a classic broth for stews. Such a lot of work, making stew from scratch when there are only a few of you at home. This delicious broth is perfect with rice and fideus<\/em>, pasta or fideus <\/em>only, but you can also finish it off at home with some black sausage and a large meatball.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Cuinats Jotri<\/p>\n

cuinatsjotri.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=”26517″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Macaroni Sauce<\/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 css=””]Macaroni is a pillar of Catalan cuisine. It is the most requested and longed-for traditional pasta dish. There are as many ways to cook them as there are families: with roast meat, with pork and beef, with pork only or with sausage meat, and a good sofregit<\/em>, like the one that Quim Matas makes, and tomato. So that the juicy sauce sticks to the macaroni. Quim Matas\u2019 sofregit <\/em>is made with lean pork, cooked tomato, Figueres onion, extra virgin olive oil and salt. To top it off, many families still make a gratin of breadcrumbs and cheese.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Quim Matas<\/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=”26521″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Spring Selection Anchovy Colatura <\/em>with Extra Virgin Olive 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 css=””]Callol Serrats in L\u2019Escala have taken another step in innovation: packaging their colatura <\/em>with extra virgin olive oil. Ideal for seasoning fried and grilled fish, boiled vegetables, escalivades<\/em>, salads or rice dishes and even for preparing steak tartare.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Anxoves Callol Serrats- L\u2019Escala<\/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_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” z_index=”” background_color=”#EFEFEF”][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” z_index=”” background_color=”#EFEFEF”][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

Sea preserves<\/h2>\n

[\/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” z_index=”” background_color=”#EFEFEF”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text css=””]<\/p>\n

The ports along the Costa Brava compete in the excellence of their salted products, a tradition that dates back two and a half thousand years. Currently, anchovies from L\u2019Escala are popular, but a century ago they were from Cadaqu\u00e9s; today they are produced in Roses, Port de la Selva, Palam\u00f3s or Llan\u00e7\u00e0, and also in many homes on the coast and inland.<\/h6>\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” z_index=”” background_color=”#EFEFEF”][vc_column][vc_empty_space height=”40″][\/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” padding_top=”0″ padding_bottom=”15″ css=”.vc_custom_1766049422886{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}” z_index=”” background_color=”#EFEFEF”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”text_segell”]<\/p>\n

Many people are moved by the memory of the saltpans that once supplied salt to the salting factories. It is there they pickled the anchovies and other the blue fish caught by the encircling fleet, as Josep Pella i Forgas recalls, in Historia del Ampurd\u00e1n<\/em>, when referring to the saltpans of Roses. To the south of the bay of the Gulf of Roses, in L\u2019Escala, they have preserved the Alfol\u00ed de la Sal, an old warehouse, salt market, maritime customs and salt deposit, as a museum and cultural centre. Alfol\u00ed was operational until 1869, when the royal salt monopoly ended.<\/p>\n

 <\/p>\n

Currently, preserved seafood from the Costa Brava is less dependent on salt and is no longer limited to bluefish. Research, innovation and sustainability have contributed to expanding the range of prepared products, with broths, stews, stir-fry bases, sauces, condiments, stuffed olives, frozen prawn carpaccio…, to create a catalogue that will continue to expand thanks to the possibilities offered in the fifth category (made up of ready-to-eat dishes).<\/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” z_index=”” background_color=”#EFEFEF”][vc_column][vc_empty_space height=”110px”][\/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 css=””]<\/p>\n

Sea preserves with the 2025-2026 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=”26504″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Anchovies in salt<\/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 css=””]Anchovies in jars of coarse salt are the traditional format for our canned fish. In the past, they were distributed in large glass jars and sold individually wrapped in brown paper. Many people still want to clean the coarse salt off anchovies under the tap, separate the fillets and season them with oil and pepper. Anxoves de Roses – Conserves Bahia, founded in 1960 and dedicated to marine preserves since 1980, continues to distribute its delicious preserved anchovies in different formats, from small homemade jars of 12-14 pieces, to the classic 4 kilo jar, with 150-160 pieces.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Anxoves de Roses- Conserves Bahia<\/p>\n

www.anxovesderoses.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=”26508″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Anchovies in olive 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 css=””]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 css=””]Company: Anxoves Callol Serrats- L\u2019Escala<\/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=”26525″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/p>\n

Gildas Anchovy skewers<\/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 css=””]The colourful banderillas<\/em> \u2013 a toothpick threaded with an olive stuffed with anchovy and pieces of pickled carrot, pepper, and cucumber \u2013 were very popular at vermouth time. The banderilla <\/em>is back, but monochromatic, a bright deep green, invented in the Basque Country, in a bar in San Sebastian at the end of the 1940s. A green olive, an anchovy fillet and a piparra<\/em>, which is nothing more than a thin and long green chilli. Someone called it Gilda<\/em>, because it was \u201cgreen, salty and spicy\u201d, thinking of the character played by Rita Hayworth in a film released in 1946, which scandalized society at the time. They nailed it at Can Callol Serrats.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]Company: Anxoves Callol Serrats- L\u2019Escala<\/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=”26529″ img_size=”medium” alignment=”center” css=”” 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 css=””]<\/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 css=””]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 css=””]Company: Anxoves Callol Serrats- L\u2019Escala<\/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 css=””]<\/p>\n

Related recipes<\/strong>.<\/h4>\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 css=””] 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 css=””] When the vegetable garden served as a gym for our parents and…<\/p>\n","protected":false},"author":1,"featured_media":19463,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[413],"portfolio_tag":[],"class_list":["post-26423","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2526"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/26423","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=26423"}],"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=26423"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=26423"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=26423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}