[et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_color=\u00bbrgba(0,0,0,0.5)\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/ChatGPT-Image-26-juil.-2026-19_33_30.webp\u00bb background_position=\u00bbbottom_center\u00bb background_vertical_offset=\u00bb27%\u00bb background_blend=\u00bboverlay\u00bb height=\u00bb400px\u00bb hover_enabled=\u00bb0″ custom_css_main_element=\u00bbdisplay:flex;\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb alt=\u00bbLa Serenalla Market – La Massana – Andorre – Lea Lise\u00bb sticky_enabled=\u00bb0″][et_pb_row _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb text_letter_spacing=\u00bb6px\u00bb header_font=\u00bbActa||||||||\u00bb header_text_color=\u00bb#FFFFFF\u00bb header_font_size=\u00bb54px\u00bb header_font_size_tablet=\u00bb54px\u00bb header_font_size_phone=\u00bb36px\u00bb header_font_size_last_edited=\u00bbon|phone\u00bb text_text_shadow_style=\u00bbpreset2″ global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ custom_padding_last_edited=\u00bbon|phone\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb custom_padding_tablet=\u00bb\u00bb custom_padding_phone=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n
Cada estiu, la Massana acull la Serenalla Market, un esdeveniment que combina gastronomia, artesania, benestar, m\u00fasica i creativitat en un ambient acollidor. Durant quatre dies, el poble es transforma en un aut\u00e8ntic punt de trobada on residents i visitants poden descobrir productors locals, assistir a confer\u00e8ncies, participar en classes de pilates o meditaci\u00f3, gaudir de concerts a l’aire lliure i prendre part en nombrosos tallers.<\/p>\n
Vaig tenir el plaer de ser-hi convidada per MoraBanc per viure dues experi\u00e8ncies tan diferents com complement\u00e0ries: un taller de cuina condu\u00eft per Jordi Grau, xef executiu d’Ibaya, l’\u00fanic restaurant amb estrella Michelin d’Andorra, seguit d’un taller Art & Wine.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_text_align_tablet=\u00bb\u00bb header_2_text_align_phone=\u00bbcenter\u00bb header_2_text_align_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb36px\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbOpen Sans||||||||\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n
Durant 45 minuts, Jordi Grau i la seva brigada ens van preparar tres receptes d’estiu en directe. L’objectiu era senzill: demostrar que \u00e9s possible elaborar plats dignes d’un restaurant gastron\u00f2mic amb ingredients de qualitat, f\u00e0cils de trobar al supermercat. <\/span><\/p>\n Cada participant rebia un llibret amb les receptes explicades pas a pas, mentre el xef compartia tots aquells petits trucs que marquen la difer\u00e8ncia. I aix\u00f2 \u00e9s, sens dubte, el que m\u00e9s em va impressionar: veure fins a quin punt algunes t\u00e8cniques, de vegades molt senzilles, poden transformar productes del dia a dia en aut\u00e8ntics plats gastron\u00f2mics. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2794.webp\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row column_structure=\u00bb1_2,1_2″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb custom_css_main_element_phone=\u00bbdisplay:flex;||flex-direction:column-reverse;\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2801.jpg\u00bb custom_padding_tablet=\u00bb25px||||false|false\u00bb custom_padding_phone=\u00bb25px||||false|false\u00bb custom_padding_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb header_3_text_align_tablet=\u00bb\u00bb header_3_text_align_phone=\u00bbcenter\u00bb header_3_text_align_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n Primer plat, una reinterpretaci\u00f3 d’aquesta gran especialitat catalana.<\/span><\/p>\n La tonyina vermella, delicadament marinada amb sal, pebre, oli d’oliva verge extra i vinagre de Xer\u00e8s, s’acompanyava d’una polpa de tom\u00e0quet, ceba tendra, olives i un magn\u00edfic suc d’oliva.<\/span><\/p>\n Un plat d’una gran frescor, on cada ingredient trobava de manera natural el seu lloc, sense amagar mai la finor del peix.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb text_orientation=\u00bbcenter\u00bb header_3_text_align_tablet=\u00bb\u00bb header_3_text_align_phone=\u00bbcenter\u00bb header_3_text_align_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n El segon plat jugava amb els contrastos.<\/span><\/p>\n D’una banda, una crema fina de pastanaga cuita amb mantega, d’una suavitat incre\u00efble. De l’altra, una amanida composta d’alvocat, blat de moro, pastanagues rostides, brots tendres de coriandre, llima i un toc de jalape\u00f1o, coronada amb gambes mig cuites. <\/span><\/p>\n Vaig apreciar especialment l’equilibri entre la suavitat de la crema i la frescor, amb influ\u00e8ncies mexicanes, de la guarnici\u00f3.<\/span><\/p>\n Menci\u00f3 especial per als brots tendres de coriandre. Jo, que habitualment no aprecio aquesta herba, vaig descobrir-ne una versi\u00f3 molt m\u00e9s delicada, subtil i agradable. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb min_height=\u00bb510px\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2833.webp\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2870-2.webp\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_line_height=\u00bb1.2em\u00bb header_3_font=\u00bbActa||||||||\u00bb header_3_font_size=\u00bb26px\u00bb header_3_line_height=\u00bb1.2em\u00bb text_orientation=\u00bbcenter\u00bb header_3_text_align_tablet=\u00bb\u00bb header_3_text_align_phone=\u00bbcenter\u00bb header_3_text_align_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n El meu gran fletxazo del taller.<\/span><\/p>\n El Kinilaw es presenta sovint com el ceviche de les Filipines, per\u00f2 aquesta versi\u00f3 proposada per Jordi Grau aportava una identitat pr\u00f2pia gr\u00e0cies a la \u00abllet de tigre\u00bb amb llet de coco, elaborada amb suc de llima acabat d’espr\u00e9mer, gingebre i coriandre.<\/p>\n El conjunt s’acompanyava de daus de tonyina vermella marinada, blat de moro cruixent, ceba tendra, moniato rostit i un oli de pebre vermell dol\u00e7 de La Vera.<\/span><\/p>\n Cada mos combinava frescor, suavitat, acidesa, cruixent i golafreria en un equilibri magn\u00edfic.<\/span><\/p>\n Sens dubte, va ser el meu plat preferit de la demostraci\u00f3 i el que tinc m\u00e9s ganes de reproduir a casa.<\/span><\/p>\n Descobriu tamb\u00e9 el meu article dedicat al restaurant amb estrella Michelin Ibaya, on Jordi Grau expressa tot el seu talent, al costat de Francis Paniego, a trav\u00e9s d’un men\u00fa degustaci\u00f3 excepcional (properament).<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ make_equal=\u00bbon\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb max_width=\u00bb856px\u00bb module_alignment=\u00bbcenter\u00bb locked=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.4″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font=\u00bbActa||||||||\u00bb header_2_font_size=\u00bb36px\u00bb header_2_text_align_tablet=\u00bb\u00bb header_2_text_align_phone=\u00bbcenter\u00bb header_2_text_align_last_edited=\u00bbon|phone\u00bb header_2_font_size_tablet=\u00bb36px\u00bb header_2_font_size_phone=\u00bb32px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbOpen Sans||||||||\u00bb text_text_color=\u00bbgcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7″ text_orientation=\u00bbjustified\u00bb global_colors_info=\u00bb{%22gcid-7d3a1db1-e282-4fe9-88d6-3595e7693bd7%22:%91%22text_text_color%22%93}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n Despr\u00e9s d’aquest par\u00e8ntesi gastron\u00f2mic, va ser el torn del taller Art & Wine, condu\u00eft per Judith (@listentoyour_art) i Susana (@wine_susana_sommelier).<\/p>\n El concepte \u00e9s tan senzill com original: deixar parlar la creativitat pintant una aquarel\u00b7la mentre es degusten dos vins seleccionats amb cura per La Parellada.<\/p>\n Lluny de buscar el rendiment art\u00edstic, aquest taller convida sobretot a alentir el ritme, compartir i gaudir del moment. Entre els consells de Judith, les explicacions de Susana sobre els vins degustats i les converses entre els participants, l’ambient era especialment c\u00e0lid. <\/span><\/p>\n Una bonica manera d’acabar aquesta jornada dedicada al descobriment.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2886.webp\u00bb global_colors_info=\u00bb{}\u00bb custom_css_main_element_last_edited=\u00bbon|tablet\u00bb custom_css_main_element_tablet=\u00bbdisplay:block!important;||height:400px!important;\u00bb custom_css_main_element_phone=\u00bbdisplay:block!important;||height:400px!important;\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2″ make_equal=\u00bbon\u00bb disabled_on=\u00bbon|on|off\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb min_height=\u00bb510px\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2903.webp\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][et_pb_column type=\u00bb1_2″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb background_image=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2892.webp\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttps:\/\/lealisefoodies.com\/wp-content\/uploads\/2026\/07\/IMG_2903.webp\u00bb alt=\u00bbart & wine – la serenalla – andorra – lea lise\u00bb disabled_on=\u00bboff|off|on\u00bb _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb header_2_font_size=\u00bb32px\u00bb header_2_font_size_tablet=\u00bb26px\u00bb header_2_font_size_phone=\u00bb26px\u00bb header_2_font_size_last_edited=\u00bbon|desktop\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n La Serenalla \u00e9s molt m\u00e9s que un simple mercat d’estiu. \u00c9s un esdeveniment que posa en valor els sabers locals, els productors, els artesans, la gastronomia i el benestar en un entorn especialment agradable. <\/span><\/p>\n Vaig gaudir molt d’aquesta primera experi\u00e8ncia i tinc moltes ganes de tornar-hi l’any vinent per descobrir nous tallers i continuar compartint amb vosaltres les experi\u00e8ncies gastron\u00f2miques i culturals m\u00e9s boniques d’Andorra.<\/span><\/p>\n [\/et_pb_text][et_pb_text _builder_version=\u00bb4.27.6″ _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb]<\/p>\n Article escrit per L\u00e9a Lise el 25\/07\/2026<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" La serenalla market, mercat d’estiu a La Massana, AndorraCada estiu, la Massana acull la Serenalla Market, un esdeveniment que combina gastronomia, artesania, benestar, m\u00fasica i creativitat en un ambient acollidor. Durant quatre dies, el poble es transforma en un aut\u00e8ntic punt de trobada on residents i visitants poden descobrir productors locals, assistir a confer\u00e8ncies, participar […]<\/p>\n","protected":false},"author":2,"featured_media":326314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[27],"tags":[],"class_list":["post-326320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-andorra"],"_links":{"self":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/326320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/comments?post=326320"}],"version-history":[{"count":8,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/326320\/revisions"}],"predecessor-version":[{"id":326332,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/posts\/326320\/revisions\/326332"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/media\/326314"}],"wp:attachment":[{"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/media?parent=326320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/categories?post=326320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lealisefoodies.com\/ca\/wp-json\/wp\/v2\/tags?post=326320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Esqueixada de thon rouge<\/b><\/h3>\n
Gazpachuelo de pastanaga i gambes de Blanes<\/b><\/h3>\n
Kinilaw : el ceviche filip\u00ed<\/b><\/h3>\n
Una pausa creativa al voltant del vi<\/b><\/h2>\n
La meva opini\u00f3 sobre La Serenalla Market<\/b><\/h2>\n