{"id":26699,"date":"2026-05-06T12:32:42","date_gmt":"2026-05-06T12:32:42","guid":{"rendered":"https:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=26699"},"modified":"2026-05-12T12:13:53","modified_gmt":"2026-05-12T12:13:53","slug":"galetes-2526","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/fr\/item\/galetes-2526\/","title":{"rendered":"Les biscuits"},"content":{"rendered":"

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Les biscuits<\/h2>\n

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Les biscuits jouent un r\u00f4le essentiel dans l\u2019apr\u00e8s-repas, cette institution qui favorise le dialogue et la concorde. De nombreux produits reconnus dans cette 6e \u00e9dition de Girona Excel\u00b7lent peuvent figurer sur la table\u00a0: caf\u00e9s, infusions, ratafia et liqueurs, vins doux, confitures ou fruits secs. On pourrait y ajouter des chocolats et quelques grandes sp\u00e9cialit\u00e9s sucr\u00e9es qui marquent le calendrier festif du pays\u00a0: nougats, rabasses<\/em> (g\u00e2teaux de No\u00ebl, dans l\u2019Empord\u00e0), tortells<\/em>, coques de llardons<\/em>, bunyols<\/em>, mones<\/em>, flaones<\/em>, coques<\/em> de Sant Joan, panellets<\/em>, neules<\/em>… Et il faut aussi ajouter de remarquables sp\u00e9cialit\u00e9s ultra-locales devenues universelles\u00a0: peixos de nata <\/em>et taps<\/em> de Cadaqu\u00e9s, bisbalenc <\/em>et rus<\/em>, coca<\/em> de Palau-saverdera, tortell entorxat, tortada<\/em> de Banyoles, xuixo<\/em> de G\u00e9rone ou fuet dol\u00e7<\/em> (ce dernier un produit controvers\u00e9 et d\u00e9routant, car il est \u00e0 la fois \u00e0 base de viande et sucr\u00e9).<\/h6>\n

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De petites douceurs, qu\u2019on peut manger en une seule bouch\u00e9e, sont confectionn\u00e9es dans toutes les comarques de G\u00e9rone. En effet, tout l\u2019avantage des biscuits, dont l\u2019ingr\u00e9dient principal est g\u00e9n\u00e9ralement les fruits secs, r\u00e9side dans leur facilit\u00e9 de transport et leur longue conservation. De nombreux p\u00e2tissiers se sont toujours sp\u00e9cialis\u00e9s dans les biscuits, les petits g\u00e2teaux secs ou les bonbons \u00e0 grignoter au moment apr\u00e8s le repas o\u00f9 l\u2019on reste \u00e0 table \u00e0 discuter, m\u00eame si de nouveaux fabricants de biscuits ont \u00e9merg\u00e9 ou que certains sont retourn\u00e9s dans leurs lieux d\u2019origine. Cependant, les biscuits les plus c\u00e9l\u00e8bres et les plus reconnus sont ceux de Santa Coloma de Farners et de Camprodon, o\u00f9 s\u2019est d\u00e9velopp\u00e9e une v\u00e9ritable industrie qui distribue ses produits dans le monde entier. En 1909, le nom de teula<\/em> de Santa Coloma de Farners est brevet\u00e9, une belle \u00e9volution des biscuits d\u00e9crits dans les anciens livres de recettes comme La cuynera catalana<\/em>, de 1835. Un an plus tard, en 1910, la production industrielle de biscuits a d\u00e9but\u00e9 \u00e0 Camprodon.<\/p>\n

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\u00c0 la fin du repas, les biscuits jouent un r\u00f4le important\u00a0: ils accompagnent parfaitement le caf\u00e9 et sont id\u00e9aux pour \u00eatre tremp\u00e9s dans du vin doux, du ratafia ou des infusions. Ils sont parfaits pour couper la faim et ne pas se laisser abattre. Ils jouent \u00e9galement un r\u00f4le important en cuisine, puisqu\u2019ils sont un ingr\u00e9dient de la picada<\/em>, d\u00e9crite dans le chapitre sur les fruits secs.<\/p>\n

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Les biscuits labellis\u00e9s Girona Excel\u00b7lent 2025 \u2013 2026<\/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\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\u00bb110″][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\u00bb26702″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\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 css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Biscuits \u00e0 l\u2019orange Pa Pa<\/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 css=\u00a0\u00bb\u00a0\u00bb]Miquel Porterias Costa a ouvert la boulangerie Porterias en 1925 \u00e0 Cabanes. Dans les ann\u00e9es 1960, ses fils Gabriel et Joan Porterias Xifre ont pris la rel\u00e8ve et dans les ann\u00e9es 1970, ils ont ouvert une boulangerie \u00e0 Figueres. Au d\u00e9but du si\u00e8cle, la troisi\u00e8me g\u00e9n\u00e9ration, Merc\u00e8 Porterias Sales, fille de Joan Porterias, et David Gibert, son mari, a repris l\u2019entreprise. Sp\u00e9cialis\u00e9s dans le pain, les viennoiseries et les p\u00e2tisseries, ils ont cr\u00e9\u00e9 en 2012 la marque Pa Pa, avec des boutiques \u00e0 Figueres, Vilafant et Roses. L\u2019une de leurs sp\u00e9cialit\u00e9s est constitu\u00e9e de ces biscuits \u00e0 l\u2019orange, pr\u00e9par\u00e9s avec du sucre, de la farine d\u2019\u00e9peautre, du beurre, des amandes, du jus et du zeste d\u2019orange.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: Forn de Pa Porterias – Fleques Pa Pa<\/p>\n

www.forndepaporterias.com<\/strong><\/a>[\/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\u00bb26706″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\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 css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Carquinyolis<\/em> de sarrasin<\/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 css=\u00a0\u00bb\u00a0\u00bb]Sweet Virginia est une entreprise de production de biscuits n\u00e9e en 2024 aux Preses en tant qu\u2019annexe d\u2019Alimentech, un cabinet de conseil en s\u00e9curit\u00e9 et qualit\u00e9 alimentaires, fond\u00e9 par Dani Sala Prat en 2020. Dani Sala a cr\u00e9\u00e9 Sweet Virginia avec sa femme et partenaire, la chef p\u00e2tissi\u00e8re Virg\u00ednia Ruiz Lozoya. Parmi leur vaste catalogue, ces carquinyolis<\/em> classiques se distinguent, confectionn\u00e9s avec une touche typique de la Garrotxa gr\u00e2ce \u00e0 la pr\u00e9sence de farine de sarrasin. Aromatis\u00e9s \u00e0 la vanille et aux amandes comme fruit sec de choix, ils sont id\u00e9aux pour les desserts, le sucamulla<\/em>, le digestif et les picades<\/em> traditionnelles pour terminer les plats de la cuisine catalane traditionnelle.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: Sweet Virginia<\/p>\n

sweetvirginia.cat<\/strong><\/a>[\/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\u00bb26710″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\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 css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Biscuits aux amandes Ametllats<\/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 css=\u00a0\u00bb\u00a0\u00bb]Eul\u00e0lia Pallar\u00e8s et Georgina R. Pallar\u00e8s sont \u00e0 la t\u00eate de La Galeta Artesana, un projet n\u00e9 en 2017 au c\u0153ur de G\u00e9rone. Au fil des ann\u00e9es, elles ont d\u00e9velopp\u00e9 la marque en l’adaptant et en favorisant son \u00e9volution, tout en pr\u00e9servant son essence artisanale et sa passion pour la qualit\u00e9. Les biscuits aux amandes sont l’un de leurs produits phares\u00a0: un biscuit croustillant \u00e0 25\u00a0% d’amandes, d\u00e9cor\u00e9 d’\u00e9clats d’amandes, devenu un classique de la marque gr\u00e2ce \u00e0 son alliance de tradition, de saveur et d’authenticit\u00e9.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: La Galeta Artesana<\/p>\n

lagaletaartesana.cat<\/strong><\/a>[\/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\u00bb26714″ img_size=\u00a0\u00bbmedium\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb\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 css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

Neules<\/em><\/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 css=\u00a0\u00bb\u00a0\u00bb]Ces gaufrettes ou neules sont \u00e0 la base de la p\u00e2tisserie traditionnelle depuis des si\u00e8cles. Cela est d\u00fb au fait qu\u2019il s\u2019agit d\u2019une recette simple \u00e0 base de jaune d\u2019\u0153uf, de sucre, de cr\u00e8me, d\u2019essence naturelle de citron et de cannelle. Il s\u2019agit d\u2019un biscuit enroul\u00e9 \u00e0 la texture fine et croquante, qui adopte la forme d\u2019un canon. Les neules sont l\u2019une des friandises typiques de No\u00ebl en Catalogne, o\u00f9 la tradition consiste \u00e0 les tremper dans un vin mousseux avant de les d\u00e9guster. Joaquim Trias i Vila, de Santa Coloma de Farners, qui a commenc\u00e9 \u00e0 fabriquer et \u00e0 vendre des p\u00e2tisseries et des biscuits en 1908, les fabrique depuis le premier jour et c\u2019est l\u2019une de ses sp\u00e9cialit\u00e9s les plus r\u00e9put\u00e9es.[\/vc_column_text][vc_empty_space height=\u00a0\u00bb20px\u00a0\u00bb][vc_column_text css=\u00a0\u00bb\u00a0\u00bb]Soci\u00e9t\u00e9: Trias<\/p>\n

www.triasbiscuits.com<\/strong><\/a>[\/vc_column_text][vc_empty_space height=\u00a0\u00bb25px\u00a0\u00bb][\/vc_column_inner][\/vc_row_inner][\/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\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][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 css=\u00a0\u00bb\u00a0\u00bb]<\/p>\n

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

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Escuma de crema catalana amb neules<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Galeta amb farina de girona, vi negre i fruits secs<\/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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Fetge d’\u00e0nec a la sal amb reducci\u00f3 de ratafia i ametllats<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Mousse de xocolata blanca amb ratafia, nous i sorbet de gerds<\/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\u00bb55″][\/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 css=\u00a0\u00bb\u00a0\u00bb] Les biscuits [\/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 css=\u00a0\u00bb\u00a0\u00bb] Les biscuits jouent un r\u00f4le essentiel dans l\u2019apr\u00e8s-repas, cette institution qui…<\/p>\n","protected":false},"author":1,"featured_media":19594,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[414],"portfolio_tag":[],"class_list":["post-26699","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2526"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_page\/26699","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=26699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media\/19594"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/media?parent=26699"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_category?post=26699"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/fr\/wp-json\/wp\/v2\/portfolio_tag?post=26699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}