Gall del Penedès, mata de Montserrat and other delicacies that
Gall del Penedès, mata de Montserrat and other delicacies that could disappear without them RAW MATERIAL Women who took up the baton of their elders and were determined to preserve the production of unique local products 24 K-dires, homemade and abundant food in an old grocery store in Valldoreix Elisabeth Guirigall Elisabeth Guirigall Instagram Gall del Penedès, mata de Montserrat and other delicacies that could disappear without them ontserrat, somalla , Gall del Penedès, carbassa de ferro. .. At first glance it may seem that these products have little in common, but they share many things. They are local, specifically, to the province of Barcelona, and stand out for having unique characteristics. They are also an indispensable part of the history of the territory and of the families that, in some cases, have been producing them for hundreds of years. Let's put emphasis on those families, because without them these vegetables, meats, cheeses and sausages probably would not have survived the passage of time.Nor should we forget women who, despite having contributed (a lot) to all the activities of the primary sector, have often been left in the background. This will not be the case in this report. Read also Anjalina Chugani, the Indian cook who fell in love with her origins from a distance FAIRY MACIÀ The chef and teacher Anjalina Chugani Elisabet Colomer, Montserrat and María Soler, Emi Codinachs or Anna Codina are just an example of how they contribute to ensuring that products historically closely linked to the territory continue to exist. The Barcelona Provincial Council awarded them last November for their Industry Email List work and effort, even having to face obstacles and prejudices in professions that are often masculinized. These are their stories: Montserrat and María Soler (Cal Pujolet) Núria Roset, Montserrat Soler and Meritxell Roset, from Cal Pujolet Núria Roset, Montserrat Soler and Meritxell Roset, from Cal Pujolet CLV Montserrat (28 years old) and María Soler (26 years old) are the 5th generation of a family that has been linked to the production of Montserrat meat for more than a century. They explain that her great-great-grandmother was already going up to this "magical mountain" to sell him.
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Both work at Cal Pujolet, the family cheese factory located in Marganell, one of the four municipalities that make up the Montserrat Natural Park. There they produce this fresh cheese so appreciated in Catalonia, and both began to collaborate almost naturally. "I studied Business Sciences and did a master's degree in Events and Protocols in Barcelona. I worked there for a few years, but I quickly realized that the city was not my place. I returned home, although my parents had always given me the freedom to dedicate myself to whatever I wanted, and I became part of the staff of the cheese factory. I don't regret a thing. Today, I combine work in the family business with my position as a councilor in the Marganell City Council," says Montserrat. For her part, María tried to study, but she immediately gave up, as her mother had done many years ago. "I realized that I was comfortable at home and that I loved working at the cheese factory, going up to Montserrat to sell the products, talking to customers... It doesn't surprise me, because since we were little we learned to love things at home a lot, that what our family did. For me it is an idyllic environment.
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