La mona de pasqua, ingredients d’història i tradició

A la segona part del programa, com estem en plena Setmana Santa, ens explicaran com es fa una bona mona de pasqua i sabrem també d’on ve tot això. Ens ho contarà Jaume Pardo , copropietari i flequer del Forn de pa i càtering Cherta Gisbert d’Els Muntells.

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This episode was published on April 15, 2025.

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