In this book you will find the history of the gastronomy of Balaguer.
It is a book that gathers some of the many concepts that from the kitchen of Cal Xirricló we elaborate day by day
Contemporary trade receptions and receptions in a perfect balance that delight the balancers.
and balagueras and more.
It is a compendium of the passion of young chefs who, in the words of Francesc Molins i
his mare Rosa Rúbies has grown up in a decisive way in her way of cooking daqui and darreu i amb.
conviction have led to the creation of a personal project of lacquine ben feta, with arrels and love for the sake of it.
that use the record-breaking kitchen of the kitchens and receptacles they will carry to a kitchen where they can succumb to the
a passion for gastronomy, he is an art ephemeralist.
I make a profit!