{"id":19635,"date":"2018-11-12T09:02:46","date_gmt":"2018-11-12T09:02:46","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19635"},"modified":"2019-01-23T10:55:45","modified_gmt":"2019-01-23T10:55:45","slug":"lactics-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/lactics-1819\/","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

[\/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]<\/p>\n

Los reba\u00f1os trashumantes de vacas y de ovejas de la llanura del Empord\u00e0 a los valles del Ripoll\u00e8s y de la Cerdanya formaban parte del paisaje m\u00e1s pintoresco de las comarcas del norte de Girona. Los reba\u00f1os de cabras eran m\u00e1s estables. Los ganaderos pensaban en carne, en una producci\u00f3n de leche para el consumo propio y los mercados de proximidad. Por eso predominan los quesos tiernos, como casi en el resto del pa\u00eds. El reques\u00f3n, en el Empord\u00e0, la Garrotxa, el Giron\u00e8s y el Pla de l\u2019Estany. En la Selva, han hecho m\u00e1s reques\u00f3n; en la Selva interior, queso tierno de cabra.<\/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

En las comarcas gerundenses, los grandes quesos envejecidos, como el aserrado, se tienen que ir a buscar al Pirineo, en su punto m\u00e1s fr\u00edo e ind\u00f3mito del territorio. Aun as\u00ed, a partir de los a\u00f1os ochenta del siglo xx\u00a0 hubo cambios, la producci\u00f3n evolucion\u00f3 hacia adelante de una forma creativa. Cuando se entreve\u00eda un desastre humano y paisaj\u00edstico con el abandono y el empobrecimiento rural, renaci\u00f3 \u2014de una manera rom\u00e1ntica al principio\u2014 el inter\u00e9s por vivir en el campo. Muchos productores apostaron por criar ganado, producir leche, transformarla o comercializarla ellos mismos, de una forma independiente y sin intermediarios. Entonces aflor\u00f3 una industria artesana del queso. Algunos queseros son descendientes de antiguos pastores; otros llegan con una intensa formaci\u00f3n te\u00f3rica. Muchos ya tienen unos cuantos a\u00f1os de experiencia y muchos \u00e9xitos y premios. Aunque el l\u00e1cteo gerundense m\u00e1s conocido fuera de las comarcas es el reques\u00f3n \u2014de drap<\/em> en el Baix Empord\u00e0 o de olleta<\/em> en el Alt Empord\u00e0\u2014, no hay una especialidad com\u00fan entre todos los queseros.<\/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 2018 – 2019<\/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=\u00bb19653″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

Recuit d\u2019olleta<\/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]Mas Marc\u00e8, ganaderos de Siurana, hicieron un gran esfuerzo para recuperar y potenciar la oveja ripollesa, de raza aut\u00f3ctona, como productora de leche y mediante los m\u00e9todos de la agricultura ecol\u00f3gica. Paralelamente, recuperaron el cardo comestible (o pres\u00f3<\/em>) para cuajar la leche y as\u00ed reanudar la actividad tradicional de los requesones de olleta<\/em>.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Recuits d\u2019olleta<\/p>\n

Sociedad: Mas Marc\u00e8, S.C.P.<\/p>\n

www.masmarce.com<\/a><\/strong><\/em><\/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_single_image image=\u00bb19649″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

Recuit de drap<\/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\u00e1ctico gerundense por excelencia es el recuit<\/em> (reques\u00f3n), el de drap<\/em> (\u2018de trapo\u2019) de Fonteta se ha convertido en un emblema gastron\u00f3mico. En el municipio de Forallac, al pie del macizo de las Gabarras, la familia Martell hace este recuit<\/em> desde 1990. Para obtener su famoso recuit<\/em> cremoso, suave y amoroso, utilizan la leche de diferentes reba\u00f1os de cabras.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Recuits de drap<\/p>\n

Sociedad: Recuits de Fonteta, S.L.<\/p>\n

www.recuitsdefonteta.com<\/em><\/strong><\/a>[\/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_single_image image=\u00bb19661″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

Baldat<\/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]Se trata de un queso in\u00e9dito en Catalu\u00f1a, una pieza de 20 kilos, de pasta cocida y piel frotada, que se elabora a partir de leche cruda de vaca y se madura un m\u00ednimo de doce meses. Para hacer el baldat<\/em>, esta queser\u00eda de Granollers de Rocacorba, en el Giron\u00e8s, utiliza leche cruda de vaca ecol\u00f3gica de Can Garriga de Mai\u00e0 de Montcal, en la Garrotxa.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Tomas de vaca<\/p>\n

Sociedad: Pablo Garc\u00eda Garc\u00eda<\/p>\n

www.labalda.com<\/em><\/strong><\/a>[\/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_single_image image=\u00bb19665″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

Sa\u00fcll<\/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 es un obrador de quesos artesanos establecido en 2014 en el mas<\/em> El Xiquillo, en el vecindario Vilallonga de la Vall d\u2019en Bas. Rodeado de ganaderos excelentes con buen ganado, Oriol Rizo decidi\u00f3 hacer este requisito leche cruda de vaca, de pasta cocida prensada dura, corteza lavada y con un m\u00ednimo de un a\u00f1o de maduraci\u00f3n.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Tomas de vaca<\/p>\n

Sociedad: La Xiquella Formatges i Turisme Rural, S.L.<\/p>\n

www.laxiquella.cat<\/em><\/strong><\/a>[\/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_single_image image=\u00bb19645″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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]Todas las semanas, Pablo Garc\u00eda elabora en su peque\u00f1o obrador este queso de pasta blanda y piel mohosa con leche cruda de vaca ecol\u00f3gica procedente de Can Frigola de Borgony\u00e0, en el Pla de l\u2019Estany. La queser\u00eda La Balda naci\u00f3 en 2012 en la Vall de la Ll\u00e9mena, al pie del Rocacorba. El Fermi\u00f3 nace muy cremoso, tiende a volverse l\u00edquido y, cuando madura, alcanza su m\u00e1ximo aroma.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: De vaca blandos y \u00e1cidos<\/p>\n

Sociedad: Pablo Garc\u00eda Garc\u00eda<\/p>\n

www.labalda.com<\/em><\/a><\/strong>[\/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_single_image image=\u00bb19657″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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]Este serrat<\/em> de oveja se emparienta con los quesos hist\u00f3ricos de monta\u00f1a. Elaborado con leche cruda de oveja mediante coagulaci\u00f3n enzim\u00e1tica, se convierte en un queso de pasta semicocida prensada dura y moho natural cepillado, madurado entre 6 y 12 meses. Es uno de los quesos m\u00e1s emblem\u00e1ticos de la queser\u00eda y casa rural de Oriol Rizo e Irma Casas.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Serrats<\/em>\u00a0de oveja<\/p>\n

Sociedad: La Xiquella Formatges i Turisme Rural, S.L.<\/p>\n

www.laxiquella.cat<\/em><\/a><\/strong>[\/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_single_image image=\u00bb19641″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

El Mar\u00ed<\/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]Procedentes de una familia de pastores trashumantes del Pirineo establecidos en la plana ampurdanesa, Manel Marc\u00e8, la sexta generaci\u00f3n, decidi\u00f3 modernizar la actividad. Uno de los productos m\u00e1s resultones ha sido un queso madurado de pasta blanda de leche ecol\u00f3gica cruda de oveja de raza ripollesa con agua de mar. Un homenaje a las marinadas del ventoso Mas Marc\u00e8.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: De oveja blandos y \u00e1cidos<\/p>\n

Sociedad: Mas Marc\u00e8, S.C.P.<\/p>\n

www.masmarce.com<\/em><\/strong><\/a>[\/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_single_image image=\u00bb19637″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\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

Puigpedr\u00f3s<\/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]Queso de leche cruda de vaca, de pasta blanda, corteza lavada, de color anaranjado en el exterior e marfil envejecido en el interior, elaborado por el Mol\u00ed de Ger, en la Cerdanya. Lo produce una de las lecher\u00edas m\u00e1s representativas del pa\u00eds, dedicada desde 2007 a la producci\u00f3n de quesos elaborados con leche cruda de vaca de su reba\u00f1o de frisona cruzada con raza azul belga.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Especialidades singulares (l\u00e1cteos frescos y madurados)<\/p>\n

Sociedad: La Verneda 2007, S.L.<\/p>\n

www.molideger.com<\/em><\/strong><\/a>[\/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 de\u00a0la<\/h4>\n

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

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Laia Pont
\n<\/strong><\/h6>\n

Ingeniera t\u00e9cnica agr\u00edcola. Especialista en industrias alimentarias y quesos[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19702″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Sumiller del restaurante Castillo de Peralada, de Peralada[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19686″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Jefe de sala del restaurante Cap i Pota, de Figueres[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19690″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista, escritora y comunicadora gastron\u00f3mica[\/vc_column_text][vc_empty_space height=\u00bb40px\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19698″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Investigadora del IRTA (Instituto de Investigaci\u00f3n y Tecnolog\u00eda Alimentaria)[\/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] Los reba\u00f1os trashumantes de vacas y de ovejas de la llanura del Empord\u00e0…<\/p>\n","protected":false},"author":1,"featured_media":19673,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[316],"portfolio_tag":[],"class_list":["post-19635","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/19635","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=19635"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media\/19673"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=19635"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=19635"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=19635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}