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Although the town does not belong to the classic nougat route, a good handful of workshops specialized in it, taking advantage of the commercial impulse of the autumn Cavatast and the winter demand. They make classic varieties of hard almond, soft xixon and, the most unique, praline and dried fruit macerated in cava. The honey comes from the moths of the Garraf massif and the hazelnuts of the Camp plain, reinforcing the zero kilometer philosophy.
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