The secret of a good trinxat lies in the seasonal product, especially the cabbage "affected by the cold" of winter. There is a Trinxat festival dating back more than thirty years, when, for...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.