{"id":23892,"date":"2021-11-24T07:04:28","date_gmt":"2021-11-24T07:04:28","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?page_id=23892"},"modified":"2021-11-24T08:38:41","modified_gmt":"2021-11-24T08:38:41","slug":"tastadors-2021","status":"publish","type":"page","link":"https:\/\/www.gironaexcellent.cat\/es\/tastadors-2021\/","title":{"rendered":"Catadores 2020\/21"},"content":{"rendered":"

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Los catadores<\/strong>, la figura capital del proyecto<\/h2>\n

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Los catadores son las personas encargadas de evaluar, mediante las catas a ciegas, los productos elegidos para lucir el sello Girona Excel\u00b7lent. El conocimiento y la experiencia de estas personas determinan la calidad y el nivel de los productos.<\/h6>\n

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Un total de 41 catadores, en representaci\u00f3n de un amplio y variado abanico de personas relacionadas con el mundo agropecuario, la gastronom\u00eda y la restauraci\u00f3n, fueron convocados para participar en las siete jornadas de cata de la cuarta edici\u00f3n de Girona Excel\u00b7lent, que tuvieron lugar entre el 2 y el 29 de marzo.<\/p>\n

En cada una de las catas se invitaron a seis especialistas de prestigio relacionados con cada \u00e1mbito, con representantes de la ciencia, la ingenier\u00eda, la investigaci\u00f3n, el periodismo gastron\u00f3mico, la docencia, la restauraci\u00f3n, el mundo del vino, la cocina o el comercio de exquisiteces.<\/p>\n

Las catas se llevaron a cabo a ciegas, y en ellas se valoraron par\u00e1metros gastron\u00f3micos, es decir, las cualidades organol\u00e9pticas: aspecto, aroma, sabor y armon\u00eda. En el caso de los productos singulares, se elaboraron puntuaciones num\u00e9ricas y hubo deliberaciones.<\/p>\n

En todas las mesas, junto a los catadores, hab\u00eda dos manzanas de Girona, una granny smith<\/em> y una royal gala<\/em>. Estas dos manzanas, junto con la golden<\/em> y la red delicious<\/em>, son las variedades amparadas por la IGP Manzana de Girona.<\/p>\n

 <\/p>\n

\u00bfPor qu\u00e9 la granny smith<\/em> y la royal gala<\/em>?<\/p>\n

Porque, por encima de cualquier producto neutral, la manzana es ideal para catas largas, porque limpia, refresca y regenera el paladar sin dejar residuos arom\u00e1ticos. Suma los poderes del agua y el pan. Probablemente, la m\u00e1s regeneradora ser\u00eda la granny smith<\/em>, una manzana crujiente, \u00e1cida y acuosa. La royal gala<\/em>, con su pulpa blanquecina, consistente y crujiente, es jugosa, m\u00e1s arom\u00e1tica y de sabor dulce.<\/p>\n

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\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb150″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de aguas<\/strong>.<\/h4>\n

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

Maestro cervecero de la cooperativa Can Navarra y presidente de la Asociaci\u00f3n El Tirador[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23914″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isaac Batllori Pag\u00e8s<\/strong><\/h6>\n

Especialista y propietario de El Birrot[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23918″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Directora comercial de Cervesa Montseny y vicepresidenta de GECAN[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23922″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Barista profesional, propietaria de la cocteler\u00eda Nykteri\u2019s Cocktail Bar y formadora de la Escuela Eshob[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23926″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Bernat Guix\u00e9<\/strong><\/h6>\n

Doctor en qu\u00edmica, de Esperit Roca de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23930″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista y sumiller de La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de arroces.<\/strong><\/h4>\n

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Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef propietario de Es Portal de Mar, de Pals[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23943″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e9cnico del IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23947″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

de Ars Natura de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23951″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnolog\u00eda alimentaria, experta en an\u00e1lisis sensorial del IRTA y vicepresidenta de la Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23955″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Responsable de I+D de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23959″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Jefa de cocina de Les Cols[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_empty_space][vc_column_text]<\/p>\n

El jurado de la cata de bebidas locales.<\/strong><\/h4>\n

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

Maestro cervecero de la cooperativa Can Navarra y presidente de la Asociaci\u00f3n El Tirador[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23914″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Isaac Batllori Pag\u00e8s<\/strong><\/h6>\n

Especialista y propietario de El Birrot[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23918″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Directora comercial de Cervesa Montseny y vicepresidenta de GECAN[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23922″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Barista profesional, propietaria de la cocteler\u00eda Nykteri\u2019s Cocktail Bar y formadora de la Escuela Eshob[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23926″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Bernat Guix\u00e9<\/strong><\/h6>\n

Doctor en qu\u00edmica, de Esperit Roca de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23930″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista y sumiller de La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de caf\u00e9s e infusiones<\/strong><\/h4>\n

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

Licenciada en farmacia, con un m\u00e1ster en biolog\u00eda y consultora en Fitomon[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23930″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista y sumiller de La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23975″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Nabila El Gamouchi<\/strong><\/h6>\n

Barista propietaria del Nabila Caf\u00e9, de Olot[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23979″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Marianna Su\u00e1rez d\u2019Alessandro<\/strong><\/h6>\n

Camarera, barista y jefa de sala de El Celler de Can Roca desde 2016[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23983″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Quimet Cufr\u00e9<\/strong><\/h6>\n

Camarero y barista de El Celler de Can Roca y jefe de sala del restaurante Normal[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23987″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Chef experta en bot\u00e1nica y biodin\u00e1mica, creadora de experiencias[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de conservas.<\/strong><\/h4>\n

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

Cocinero y propietario del restaurante Els Pescadors, de Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23997″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinera y propietaria del restaurante Merylou, de L’Escala[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24001″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinera y chef de El Ginjoler y profesora de la EHT Girona[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24005″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pietat Valenzuela<\/strong><\/h6>\n

Chef de La Cuina de la Pietat, en el Hotel Trav\u00e9, de Figueres, y exregente del restaurante Cap i Pota[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24009″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Alex Carrera Alonso<\/strong><\/h6>\n

Cocinero y socio del restaurante L\u2019Alian\u00e7a, de Angl\u00e8s[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24013″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinero y propietario de los restaurantes Tinars y Bell-lloc[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de embutidos.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24019″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Licenciado en qu\u00edmica, doctor en veterinaria y especialista en productos c\u00e1rnicos[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24023″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Tana Collados<\/strong><\/h6>\n

Periodista de TV3 especializada en cocina y alimentaci\u00f3n[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24027″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Licenciado en veterinaria y director de la Escola de la Carn, de Barcelona[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23951″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnolog\u00eda alimentaria, experta en an\u00e1lisis sensorial del IRTA y vicepresidenta de la Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24031″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propietario de la tienda especializada La Noucentista, de Girona[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24035″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Maestra artesana charcutera y carnicera de La Garriga[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de frutos secos.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23939″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef propietario de Es Portal de Mar, de Pals[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23943″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e9cnico del IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23947″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

de Ars Natura de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23951″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnolog\u00eda alimentaria, experta en an\u00e1lisis sensorial del IRTA y vicepresidenta de la Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23955″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Responsable de I+D de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23959″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Jefa de cocina de Les Cols[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de foie gras.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23939″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef propietario de Es Portal de Mar, de Pals[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23943″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e9cnico del IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23947″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

de Ars Natura de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23951″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnolog\u00eda alimentaria, experta en an\u00e1lisis sensorial del IRTA y vicepresidenta de la Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23955″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Responsable de I+D de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23959″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Jefa de cocina de Les Cols[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de l\u00e1cteos.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24130″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Jan Millastre<\/strong><\/h6>\n

Organizador de la Feria del Queso de Llad\u00f3[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24134″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista y comunicadora, especializada en gastronom\u00eda y cofundadora de la plataforma gastronomistas.com<\/em>[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24138″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propietaria de la tienda especializada El Petit Parad\u00eds, sumiller por la Escuela de Hosteler\u00eda de Girona y la UdG, y experta en quesos por el IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24142″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e9cnica de innovaci\u00f3n especialista en l\u00e1cteos y quesos por el IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24146″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Especialista y afinadora de quesos de Vila Viniteca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24150″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propietario y jefe de sala del restaurante Divinum[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de aceites.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23939″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e0nchez<\/strong><\/h6>\n

Chef propietario de Es Portal de Mar, de Pals[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23943″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

T\u00e9cnico del IRTA[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23947″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

de Ars Natura de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23951″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Doctora en tecnolog\u00eda alimentaria, experta en an\u00e1lisis sensorial del IRTA y vicepresidenta de la Asociaci\u00f3n Espa\u00f1ola de Profesionales del An\u00e1lisis Sensorial (AEPAS)[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23955″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Responsable de I+D de El Celler de Can Roca[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23959″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Martina Puigvert Puigdevall<\/strong><\/h6>\n

Jefa de cocina de Les Cols[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de mieles.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23971″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Licenciada en farmacia, con un m\u00e1ster en biolog\u00eda y consultora en Fitomon[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23930″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista y sumiller de La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23975″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Nabila El Gamouchi<\/strong><\/h6>\n

Barista propietaria del Nabila Caf\u00e9, de Olot[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23979″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Marianna Su\u00e1rez d\u2019Alessandro<\/strong><\/h6>\n

Camarera, barista y jefa de sala de El Celler de Can Roca desde 2016[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23983″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Quimet Cufr\u00e9<\/strong><\/h6>\n

Camarero y barista de El Celler de Can Roca y jefe de sala del restaurante Normal[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23987″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Chef experta en bot\u00e1nica y biodin\u00e1mica, creadora de experiencias[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de conservas marinas.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23993″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinero y propietario del restaurante Els Pescadors, de Llan\u00e7\u00e0[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23997″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinera y propietaria del restaurante Merylou, de L\u2019Escala[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24001″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinera y chef de El Ginjoler y profesora de la EHT Girona[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24005″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Pietat Valenzuela<\/strong><\/h6>\n

Chef de La Cuina de la Pietat, en el Hotel Trav\u00e9, de Figueres, y exregente del restaurante Cap i Pota[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24009″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Alex Carrera Alonso<\/strong><\/h6>\n

Cocinero y socio del restaurante L\u2019Alian\u00e7a, de Angl\u00e8s[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24013″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinero y propietario de los restaurantes Tinars y Bell-lloc[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb75″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][vc_column_text]<\/p>\n

El jurado de la cata de vinos.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24051″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Anna Vicen\u00e7<\/strong><\/h6>\n

Presidenta de la Asociaci\u00f3n Catalana de Sumilleres y jefa de sumilleres de las tiendas Wine Palace[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24055″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Camarero de vinos y propietario de El Celler de Can Roca, de Girona[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24059″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sumiller de El Celler de Can Roca, de Girona[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24063″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Diplomado en turismo por la UdG, sumiller profesional por la ESHOB y propietario del bar de vinos Uain, de L\u2019Escala[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb2\/6″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24067″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sumiller, vicepresidenta de la Asociaci\u00f3n Catalana de Sumilleres Girona y coordinadora de CETT-UB[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb23930″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Nutricionista y sumiller de La Gastron\u00f2mica[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24072″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sumiller del Castell Peralada Restaurant, con una larga trayectoria en El Bulli y Mas Pau[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb24076″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Cristina Torrent i Cos<\/strong><\/h6>\n

Sumiller, copropietaria y directora del restaurante Bo.TiC, de Cor\u00e7\u00e0[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column]

\n

Las im\u00e1genes de las catas<\/span><\/h3>\n<\/div>MUESTRA GALER\u00cdA<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row row_type=\u00bbparallax\u00bb parallax_content_width=\u00bbin_grid\u00bb text_align=\u00bbcenter\u00bb background_image=\u00bb16928″ full_screen_section_height=\u00bbno\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_separator type=\u00bbtransparent\u00bb up=\u00bb400″][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] Los catadores, la figura capital del proyecto [\/vc_column_text][vc_empty_space height=\u00bb35″][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text] Los catadores son las personas encargadas de evaluar,…<\/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-23892","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/pages\/23892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/comments?post=23892"}],"version-history":[{"count":8,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/pages\/23892\/revisions"}],"predecessor-version":[{"id":24740,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/pages\/23892\/revisions\/24740"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=23892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}