{"id":50828,"date":"2014-03-28T00:00:00","date_gmt":"2014-03-27T23:00:00","guid":{"rendered":"https:\/\/www.santpol.edu.es\/experimental-workshop-forvm-vinager\/"},"modified":"2014-03-28T00:00:00","modified_gmt":"2014-03-27T23:00:00","slug":"experimental-workshop-forvm-vinager","status":"publish","type":"post","link":"https:\/\/www.santpol.edu.es\/en\/blog\/experimental-workshop-forvm-vinager\/","title":{"rendered":"Experimental workshop: Forvm Vinager"},"content":{"rendered":"

Experimental workshop: Forvm Vinager<\/strong><\/p>\n

The EUHT StPOL students have had the opportunity to attend an experimental workshop about the vinegar. \u00a0This activity is related to the XXXV Gastronomic University day, and has been developed by Albert Roca, Commercial manager and responsible of AVGVSTVS FORVM<\/a> cellar.<\/p>\n

AVGVSTVS FORVM started in 1983 in Pla de Mar, Vendrell (D.O. Pened\u00e9s), first it was focused on the production and wine commercialization, lately it produced its own vinegars. That way FORVM brand was launched: focused on the production and commercialization of vinegar.<\/p>\n

The students attending the workshop could know different applications and ways of use of the vinegar, knowing its own aromas. Moreover, they could know the AVGVSTVS FORVM company and the taste its different wines and vinegars. They learnt how to taste vinegars and its variations and they could also taste four different gastronomic plates cooked with FORVM vinegars.<\/p>\n

This workshop shows how important is the \u201cenotourism\u201d (wine culture) nowadays, in fact, some of the most prestigious chefs uses FORVM vinegars as an important ingredient in their creations.<\/p>\n

The planning for the workshop was the following:<\/p>\n