{"id":12723,"date":"2026-09-25T09:31:38","date_gmt":"2026-09-25T07:31:38","guid":{"rendered":"https:\/\/mucbo.org\/de-lhort-a-la-cuina-melo-varietats-i-gastronomia\/"},"modified":"2026-09-25T09:46:47","modified_gmt":"2026-09-25T07:46:47","slug":"de-lhort-a-la-cuina-melo-varietats-i-gastronomia","status":"publish","type":"post","link":"https:\/\/mucbo.org\/en\/de-lhort-a-la-cuina-melo-varietats-i-gastronomia\/","title":{"rendered":"De l&#8217;Hort a la Cuina: Melon &#8211; Varieties and gastronomy"},"content":{"rendered":"<p class=\"wp-block-paragraph\">The <strong>\u201cDe l&#8217;Hort a la Cuina\u201d<\/strong> series returns, a training programme that brings together gastronomy and agronomy to explore the diversity, cultivation and use of local varieties from the Balearic Islands.<\/p><p class=\"wp-block-paragraph\">Led by agricultural engineer Lloren\u00e7 Payeras and chef Juanan Fern\u00e1ndez, we will learn about winter and summer vegetables, cereals, pulses, and traditional and contemporary recipes.<\/p><p class=\"wp-block-paragraph\">This first session will be dedicated to the <strong>melon<\/strong> (<em>Cucumis melo<\/em>), including all its varieties: groc, fei, calapoter, manto del Senyor, pelut, eri\u00e7\u00f3&#8230;<br><br>Activity funded by the Conselleria d\u2019Agricultura, Pesca i Medi Natural | Fons de Garantia Agr\u00e0ria i Pesquera de les Illes Balears (FOGAIBA)<\/p><p class=\"wp-block-paragraph\"><strong>Criteri:<\/strong> he mantingut els noms de les varietats en la seva forma original i tamb\u00e9 la denominaci\u00f3 oficial de les institucions finan\u00e7adores.<\/p><figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1719\" height=\"325\" src=\"https:\/\/mucbo.org\/wp-content\/uploads\/conselleria-fogaiba-color.png\" alt=\"\" class=\"wp-image-12719\" style=\"aspect-ratio:5.289256198347108;width:308px;height:auto\" srcset=\"https:\/\/mucbo.org\/wp-content\/uploads\/conselleria-fogaiba-color.png 1719w, https:\/\/mucbo.org\/wp-content\/uploads\/conselleria-fogaiba-color-767x145.png 767w, https:\/\/mucbo.org\/wp-content\/uploads\/conselleria-fogaiba-color-598x113.png 598w, https:\/\/mucbo.org\/wp-content\/uploads\/conselleria-fogaiba-color-1536x290.png 1536w\" sizes=\"(max-width: 1719px) 100vw, 1719px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>The \u201cDe l&#8217;Hort a la Cuina\u201d series returns, a training programme that brings together gastronomy and agronomy to explore the diversity, cultivation and use of local varieties from the Balearic Islands. Led by agricultural engineer Lloren\u00e7 Payeras and chef Juanan Fern\u00e1ndez, we will learn about winter and summer vegetables, cereals, pulses, and traditional and contemporary [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":12730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[138,139],"tags":[439,440,441,442,443,444,445,391],"class_list":["post-12723","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-activities","category-current-activities","tag-a-la-cuina-en","tag-cuina-en","tag-curs-en","tag-de-lhort-en","tag-fogaiba-en","tag-hort-en","tag-melo-en","tag-tallers-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>De l&#039;Hort a la Cuina: Melon - Varieties and gastronomy - MUCBO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mucbo.org\/en\/de-lhort-a-la-cuina-melo-varietats-i-gastronomia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De l&#039;Hort a la Cuina: Melon - Varieties and gastronomy - MUCBO\" \/>\n<meta property=\"og:description\" content=\"The \u201cDe l&#8217;Hort a la Cuina\u201d series returns, a training programme that brings together gastronomy and agronomy to explore the diversity, cultivation and use of local varieties from the Balearic Islands. 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