Les propostes gastron\u00f2miques de la cuina pairal i de convent ens ensenyen a menjar i a beure d\u2019una manera moderada i assenyada i, alhora, ens orienten per poder treure el m\u00e0xim de profit dels recursos naturals a trav\u00e9s d\u2019unes receptes culin\u00e0ries agraciades amb uns sabors propis condicionats pel peculiar model de cellers d\u2019arrel romana que, al llarg dels segles, han produ\u00eft una tipologia de vi que ha perviscut en la nostra cultura mediterr\u00e0nia sempre lligada a l\u2019oli d\u2019oliva i al vi.<\/p>\n
A les p\u00e0gines d\u2019aquest llibre tamb\u00e9 hi s\u00f3n presentades algunes de les begudes m\u00e9s ancestrals, com ara la cervesa i la sidra i, sobretot, s\u2019hi revelen alguns secrets i tradicions entorn de la viticultura pairal i mon\u00e0stica, sense deixar d\u2019esmentar la import\u00e0ncia de les principals begudes de la tradici\u00f3 catalana com ara la ratafia, el rosolis, l\u2019aiguanaf, el \u201cvi dels \u00e0ngels\u201d i \u201cl\u2019aigua celeste dels caputxins\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"
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