{"id":23616,"date":"2022-09-09T11:22:59","date_gmt":"2022-09-09T11:22:59","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23616"},"modified":"2022-09-12T12:28:45","modified_gmt":"2022-09-12T12:28:45","slug":"conserves-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/conserves-2021\/","title":{"rendered":"Les conserves"},"content":{"rendered":"

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Les conserves.<\/h2>\n

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Une part exquise de l\u2019industrie artisanale est issue d\u2019une multitude de produits particuliers tels que les conserves de l\u00e9gumes, les conserves sucr\u00e9es, sal\u00e9es, au vinaigre ou nature : du brocoli et du piment marin\u00e9s au vinaigre, aux champignons en saumure, en passant par les sauces tomate et les tomates enti\u00e8res confites, les confitures \u00e0 base d\u2019un seul fruit ou de plusieurs, et les m\u00e9langes de l\u00e9gumes.<\/h6>\n

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Certaines entreprises explorent au-del\u00e0 du potager et des arbres fruitiers, \u00e0 la recherche de nouvelles saveurs, en r\u00e9duisant la teneur en sucre et en sel, pour que les conserves soient encore plus saines. Certaines offrent des produits de la cinqui\u00e8me gamme. La sauce sofregit<\/em> \u00e0 base d\u2019oignon confit pendant des heures est la base de la cuisine de G\u00e9rone. L\u2019oignon n\u2019est plus un oignon, il se dissout et il ne reste que ses sucres. Un sofregit<\/em> n\u2019est plus une conserve pens\u00e9e pour \u00eatre consomm\u00e9e \u00e0 toute heure. On peut dire qu\u2019une conserve de sofregit<\/em>, c\u2019est du temps, un cadeau d\u2019heures et d\u2019heures. Il suffit de penser \u00e0 la recette, \u00e0 base de viande ou de poisson, de produits de la mer et de la montagne, ou uniquement \u00e0 base de l\u00e9gumes, et d\u2019y ajouter le sofregit<\/em>.<\/p>\n

La cuisine de G\u00e9rone commence dans le potager, avec l\u2019oignon et, le cas \u00e9ch\u00e9ant, avec l\u2019ail du sofregit : un sofregit<\/em> fait avec patience, en remuant longuement pour qu\u2019il dore sans br\u00fbler, pour qu\u2019il soit caram\u00e9lis\u00e9 et confit. Le potager est le sofregit<\/em> du paysage.<\/p>\n

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Les conserves labellis\u00e9s Girona Excel\u00b7lent 2020-2021<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb35px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb120″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23631″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Marmelade d\u2019oranges am\u00e8res<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La deuxi\u00e8me g\u00e9n\u00e9ration de cette entreprise familiale, fond\u00e9e en 1981 dans un restaurant de Fontanilles, \u00e9labore la plus universelle des marmelades. Avec un ajout minimal de sucre, cette marmelade d\u2019oranges am\u00e8res conserve la saveur intense de l\u2019acidit\u00e9 de ce fruit non comestible lorsqu\u2019il est frais. Au-del\u00e0 des mariages classiques avec le beurre et les fromages frais, elle se marie parfaitement avec le saumon fum\u00e9 et les escab\u00e8ches, et elle peut \u00eatre utilis\u00e9e comme ingr\u00e9dient pour les vinaigrettes.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23635″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Confiture de tomate<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]La confiture de tomate est l\u2019un des grands classiques des potagers de la r\u00e9gion de G\u00e9rone. Elle remonte \u00e0 l\u2019\u00e9poque o\u00f9 tout le monde avait un jardin et quand le surplus de tomates \u00e9tait donn\u00e9 pour faire des conserves sucr\u00e9es et sal\u00e9es pour toute l\u2019ann\u00e9e. \u00c9labor\u00e9e \u00e0 base de fruits tamis\u00e9s, cette confiture est cuite avec du sucre jusqu\u2019\u00e0 ce que la texture soit lisse. Elle se marie tr\u00e8s bien avec les fromages \u00e0 p\u00e2te molle et les fromages affin\u00e9s de brebis, mais aussi avec le r\u00f4ti de porc.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: GB Artesanos Gastron\u00f3micos SLU<\/p>\n

www.canbech.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23639″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Prunes au sirop de grenache de l\u2019Empord\u00e0<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]\u00c9labor\u00e9es avec du citron, de l\u2019orange, du sucre, de la cannelle et du garnatxa<\/em> rouge, ces prunes sont extraordinaires pour les d\u00e9guster \u00e0 toute heure. Le chef Antoni Izquierdo recommande de les accompagner des produits laitiers les plus frais, caill\u00e9s, \u00e0 p\u00e2te molle ou avec de la cr\u00e8me fouett\u00e9e, mais il propose \u00e9galement le foie de canard ou le gigot d\u2019agneau. L\u2019une des caract\u00e9ristiques int\u00e9ressantes de ces prunes est le sirop, contenant du piment avec du garnatxa<\/em> de l\u2019Empord\u00e0, le vin doux typique de la r\u00e9gion.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: Antoni Izquierdo Cruellas<\/span><\/p>\n

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

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Anela Hop<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Safrunat pr\u00e9sente ces desserts \u00e9labor\u00e9s uniquement avec des pommes fra\u00eeches de ses vergers. Son id\u00e9e est d\u2019offrir un produit 100 % naturel qui permet de manger des fruits de mani\u00e8re pratique, sous une forme buvable. Avec des vergers de pommiers et de poiriers cultiv\u00e9s depuis un demi-si\u00e8cle dans tout l\u2019Empord\u00e0, le Giron\u00e8s et la Selva, cette entreprise familiale en est d\u00e9j\u00e0 aujourd\u2019hui \u00e0 sa deuxi\u00e8me g\u00e9n\u00e9ration.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Safrunat, SL<\/p>\n

www.anelafruits.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23623″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Escargot petit-gris V de Gust<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Can Carlina est une entreprise de Cornell\u00e0 del Terri sp\u00e9cialis\u00e9e dans l\u2019escargot petit-gris (Helix aspersa<\/em>), le plus appr\u00e9ci\u00e9 pour les sp\u00e9cialit\u00e9s \u00e0 base de cet animal. L\u2019entreprise a ouvert ses portes l\u2019\u00e9t\u00e9 2017, avec la vente d\u2019escargots cuits et r\u00e9frig\u00e9r\u00e9s. En 2020, elle a mis au point les escargots en conserve, cuits avec de l\u2019huile de tournesol, des \u00e9pices, des plantes aromatiques et de l\u2019eau sal\u00e9e. Ce produit est vendu dans des bocaux en verre de diff\u00e9rentes tailles et il suffit de le r\u00e9chauffer pour le d\u00e9guster \u00e0 toute heure avec l\u2019assaisonnement de votre choix.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: Mas Can Carlina, SL<\/span><\/p>\n

www.vdegust.cat<\/span><\/span><\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23643″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Sofregit<\/em> d\u2019oignon de Quim Matas<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Le sofregit<\/em> d\u2019oignon \u00e0 l\u2019huile d\u2019olive est la base traditionnelle de la cuisine de G\u00e9rone. Le sofregit<\/em> est le r\u00e9sultat d\u2019un long processus de cuisson au terme duquel l\u2019oignon est d\u00e9shydrat\u00e9 et ses sucres concentr\u00e9s. Quim Matas, boucher-charcutier install\u00e9 \u00e0 La Bisbal depuis 1977, applique ce processus d\u00e9licat de douze heures en utilisant de l\u2019oignon de Figueras et de l\u2019huile d\u2019olive. \u00c0 partir de l\u00e0, d\u2019autres ingr\u00e9dients peuvent \u00eatre ajout\u00e9s pour cr\u00e9er une multitude de recettes.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Carnisseria i Xarcuteria Quim Matas<\/p>\n

www.elsofregit.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23647″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Sofregit<\/em> \u00e0 la gamba de Palam\u00f3s<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Antoni Izquierdo, propri\u00e9taire et chef du Mas dels Arcs, \u00e0 Palam\u00f3s, a mis au point un sofregit<\/em> se mariant \u00e0 la perfection avec la cuisine maritime qu\u2019il conna\u00eet tr\u00e8s bien apr\u00e8s tant d\u2019ann\u00e9es de m\u00e9tier. \u00c0 base d\u2019oignon de Figueras, de crevettes de Palam\u00f3s, de crabe, de tomate, d\u2019huile d\u2019olive, de sucre et de sel, il le recommande pour les grandes vedettes de la cuisine de l\u2019Empord\u00e0 : les plats de riz avec poissons et fruits de mer, les p\u00e2tes, le vermicelle dor\u00e9 \u00e0 la po\u00eale, les suquets<\/em>, zarzuelas<\/em>, soupes et autres mijot\u00e9s \u00e0 base de produits de la mer et de la montagne.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]<\/p>\n

Soci\u00e9t\u00e9: Antoni Izquierdo Cruellas<\/span><\/p>\n

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

[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb23627″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb qode_hover_animation=\u00a0\u00bbzoom_in\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][vc_column_text]<\/p>\n

Gel\u00e9e d\u2019a\u00efoli<\/h3>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″ up=\u00a0\u00bb10″ down=\u00a0\u00bb10″][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Ce morceau de gel\u00e9e d\u2019a\u00efoli de 10 cm sur 10, et de 3 mm d\u2019\u00e9paisseur, a \u00e9t\u00e9 cr\u00e9\u00e9 comme un clin d\u2019\u0153il pour donner un l\u00e9ger ar\u00f4me d\u2019ail aux steaks pr\u00e9par\u00e9s par la Confr\u00e9rie des bouchers-charcutiers lors d\u2019une action conjointe men\u00e9e avec la Foire de l\u2019a\u00efoli de Creixell. La gel\u00e9e a \u00e9t\u00e9 cr\u00e9\u00e9e comme une nouvelle mani\u00e8re de pr\u00e9senter l\u2019a\u00efoli. Avec une multitude d\u2019applications possibles pour les viandes, les l\u00e9gumes et les poissons, en particulier pour les recettes \u00e0 base de morue. Depuis lors, la boucherie Pelai, fond\u00e9e en 1933 \u00e0 Sant Climent Sescebes, n\u2019a cess\u00e9 d\u2019innover.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text]Soci\u00e9t\u00e9: Enric Torrent Navarra<\/p>\n

www.pelai.com<\/a><\/strong>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb100″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb el_class=\u00a0\u00bbnoDisplay\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb200″][vc_row_inner row_type=\u00a0\u00bbrow\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb css_animation=\u00a0\u00bb\u00a0\u00bb][vc_column_inner width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

El jurat del<\/h4>\n

tast de conserves.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19476″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Fina Puigdevall
\n<\/strong><\/h6>\n

Cuinera del restaurant Les Cols, d\u2019Olot[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19480″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Jaume F\u00e0brega
\n<\/strong><\/h6>\n

Escriptor i historiador gastron\u00f2mic[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19488″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Salvador Jord\u00e0
\n<\/strong><\/h6>\n

Cuiner i propietari del restaurant Emp\u00f2rium, de Castell\u00f3 d\u2019Emp\u00faries[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19484″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Manel Romero
\n<\/strong><\/h6>\n

Professor de l\u2019Escola d\u2019Hostaleria i Turisme de Girona[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/6″][vc_single_image image=\u00a0\u00bb19472″ img_size=\u00a0\u00bbfull\u00a0\u00bb qode_css_animation=\u00a0\u00bb\u00a0\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Propiet\u00e0ria de la botiga Petit Parad\u00eds, de Girona[\/vc_column_text][vc_empty_space height=\u00a0\u00bb40px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00a0\u00bb35″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_separator type=\u00a0\u00bbnormal\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb1″][vc_empty_space height=\u00a0\u00bb75″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][vc_column_text]<\/p>\n

Recettes<\/strong> associ\u00e9es.<\/h4>\n

[\/vc_column_text][vc_separator type=\u00a0\u00bbsmall\u00a0\u00bb position=\u00a0\u00bbleft\u00a0\u00bb color=\u00a0\u00bb#000000″ thickness=\u00a0\u00bb2″ up=\u00a0\u00bb10″ down=\u00a0\u00bb30″][vc_empty_space height=\u00a0\u00bb50px\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb5\/6″]

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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Pols d’ametllat amb formatge fermi\u00f3 i melmelada de tomata<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Botifarra dol\u00e7a amb sidra i poma de Girona<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Foie-gras a la planxa amb gelea de p\u00e8tals de rosa, garnatxa i sorra de galeta<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Filet de vedella bruna amb manyac i suc de rostit<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb45px\u00a0\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbfull_width\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column][vc_empty_space height=\u00a0\u00bb110″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text] Les conserves. [\/vc_column_text][vc_empty_space height=\u00a0\u00bb60″][\/vc_column][vc_column width=\u00a0\u00bb1\/4″][\/vc_column][\/vc_row][vc_row css_animation=\u00a0\u00bb\u00a0\u00bb row_type=\u00a0\u00bbrow\u00a0\u00bb use_row_as_full_screen_section=\u00a0\u00bbno\u00a0\u00bb type=\u00a0\u00bbgrid\u00a0\u00bb angled_section=\u00a0\u00bbno\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb background_image_as_pattern=\u00a0\u00bbwithout_pattern\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/6″][\/vc_column][vc_column width=\u00a0\u00bb4\/6″][vc_column_text] Une part exquise de l\u2019industrie artisanale est issue d\u2019une multitude de produits particuliers…<\/p>\n","protected":false},"author":1,"featured_media":19464,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[401],"portfolio_tag":[],"class_list":["post-23616","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-fr"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/23616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/comments?post=23616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/19464"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=23616"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=23616"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=23616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}