{"id":17508,"date":"2016-10-06T09:38:47","date_gmt":"2016-10-06T09:38:47","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/lactics\/"},"modified":"2017-11-16T15:13:12","modified_gmt":"2017-11-16T15:13:12","slug":"lacteos","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/lacteos\/","title":{"rendered":"L\u00e1cteos"},"content":{"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=\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\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Los l\u00e1cteos.<\/h2>\n

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El queso caracter\u00edstico de la provincia de Girona ha sido el reques\u00f3n: el de drap, en El Baix Empord\u00e0, y el de olleta, en El Alt Empord\u00e0.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/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][vc_empty_space height=\u00bb40″][\/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 padding_top=\u00bb0″ padding_bottom=\u00bb15″ css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb2\/3″][vc_column_text el_class=\u00bbtext_segell\u00bb]<\/p>\n

Las comarcas gerundenses no han sido nunca una tierra de grandes quesos afinados durante meses de envejecimiento. Los mercados de proximidad favorecieron el predominio de los tiernos. El reques\u00f3n, en el Empord\u00e1, la Garrotxa, el Giron\u00e8s y el Pla de l’Estany, ha sido el m\u00e1s caracter\u00edstico. En la Selva, han hecho m\u00e1s reques\u00f3n; en la Selva interior, queso tierno de cabra, y ya en el Pirineo, en el punto m\u00e1s altamente fr\u00edo y salvaje del territorio, quesos m\u00e1s duros y a\u00f1ejados, como el aserrado. De la misma manera, a partir de los a\u00f1os ochenta del siglo xx el abandono rural favoreci\u00f3 el desarrollo de una industria artesana del queso, calificada como muy interesante por los especialistas.<\/p>\n

 <\/p>\n

Algunos de los numerosos artesanos queseros del norte de los Pirineos son descendientes de antiguos pastores. Muchos ya tienen algunos a\u00f1os de experiencia y muchos \u00e9xitos y premios. De igual forma que el l\u00e1ctico gerundense m\u00e1s conocido fuera de las comarcas es el reques\u00f3n \u2014de drap en el Baix Empord\u00e0 o de olleta en el Alt Empord\u00e0\u2014, hay que decir que no ha existido una especialidad com\u00fan entre todos los queseros. Hay tanta calidad como diversidad.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/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][vc_empty_space height=\u00bb110″][\/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=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb background_color=\u00bb#000000″ padding_top=\u00bb50″ padding_bottom=\u00bb35″ css_animation=\u00bb\u00bb][vc_column][vc_column_text]<\/p>\n

Los l\u00e1cteos con sello Girona Excel\u00b7lent 2016-2017<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00bb35px\u00bb][\/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][vc_empty_space height=\u00bb50px\u00bb][vc_empty_space height=\u00bb50px\u00bb][\/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=\u00bb120″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb17016″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Leche de Mas Marc\u00e8.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]La leche de oveja ripollesa de Mas Marc\u00e8 es una de las m\u00e1s apreciadas en el mundo de la alta gastronom\u00eda por su gran calidad, que es debida a la baja producci\u00f3n y la alimentaci\u00f3n natural del reba\u00f1o.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, leche animal<\/p>\n

Empresa: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20px\u00bb][vc_single_image image=\u00bb17017″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Iogurt de Mas Marc\u00e8.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]En Siurana d’Empord\u00e0 elaboran un yogur de oveja espesa, graso, sabroso y con una textura cremosa singular; un car\u00e1cter de la leche de oveja ripollesa.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, yogures y k\u00e9fir<\/p>\n

Empresa: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20px\u00bb][vc_single_image image=\u00bb17018″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Cuajada de Mas Marc\u00e8.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Si el l\u00e1cteo gerundense por excelencia es el reques\u00f3n, el del Alt Empord\u00e0 es el de olleta quallat amb herbacol. Mas Marc\u00e8 recupera esta tradici\u00f3n y la de la oveja ripollesa, raza aut\u00f3ctona, como productora de leche.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, reques\u00f3n de oveja<\/p>\n

Empresa: Recuits de l’Empord\u00e0, SL<\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20px\u00bb][vc_single_image image=\u00bb17019″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Fermi\u00f3.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Este queso de pasta blanda, piel enmohecida y leche cruda de vaca ecol\u00f3gica lo elabora cada semana La Balda, una peque\u00f1a queser\u00eda del valle del Ll\u00e9mena fundada en 2013.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, quesos curados<\/p>\n

Empresa: Formatges La Balda<\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20px\u00bb][vc_single_image image=\u00bb17020″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Cofat.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]La Xiquella debe ser una de las queser\u00edas m\u00e1s j\u00f3venes y, sin embargo, la pasi\u00f3n les ha llevado a estar orgullosos de una pieza como este queso madurado de leche cruda de oveja.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, quesos curados<\/p>\n

Empresa: La Xiquella, Formatges i Turisme Rural, SL<\/p>\n

www.laxiquella.cat<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20px\u00bb][vc_single_image image=\u00bb17021″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Manyac.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Este queso blando de piel enmohecida elaborado con leche cruda de vaca es una de las delicias de esta queser\u00eda de la Vall d’en Bas.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: l\u00e1cteos, especialidades singulares<\/p>\n

Empresa: La Xiquella, Formatges i Turisme Rural, SL<\/p>\n

www.laxiquella.cat<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][\/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][vc_empty_space height=\u00bb50px\u00bb][\/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=\u00bb200″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/6″][vc_column_text]<\/p>\n

El jurado<\/h4>\n

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=\u00bb15779″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Rau\u0308l Quadres<\/strong><\/h6>\n

Profesor de la Escuela de Hosteler\u00eda y Turismo de Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15760″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Florenci Bay\u00e9s<\/strong><\/h6>\n

T\u00e9cnico del curso de l\u00e1cteos del IRTA en Torre Marimon<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15786″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Due\u00f1o de la tienda de requisitos gastron\u00f3micos La Noucentista, de Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15780″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sumiller y afinador de quesos del Castell de Peralada Restaurant<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15756″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s<\/strong><\/h6>\n

Sumiller y afinador de quesos del restaurante Cap i Pota<\/p>\n

[\/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_separator type=\u00bbnormal\u00bb color=\u00bb#000000″ thickness=\u00bb1″][vc_empty_space height=\u00bb75″][\/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_text]<\/p>\n

Recetas <\/strong>relacionadas.<\/h4>\n

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Coca d’alberg\u00ednia amb formatge Sa\u00fcll i fruits secs<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Barqueta de ceba confitada amb botifarra medieval i formatge Puigpedr\u00f3s<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Formatge mar\u00ed amb melmelada de ruibarbre<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Recuit de drap amb figues<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/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 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=\u00bb45px\u00bb][\/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=\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\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] Los l\u00e1cteos. [\/vc_column_text][vc_empty_space height=\u00bb60″][\/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] El queso caracter\u00edstico de la provincia de Girona ha sido el reques\u00f3n: el…<\/p>\n","protected":false},"author":1,"featured_media":17909,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[245],"portfolio_tag":[],"class_list":["post-17508","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1617-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/17508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/types\/portfolio_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=17508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media\/17909"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=17508"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=17508"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=17508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}