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In most of the surrounding farmhouses, even today a wood fire is made with vine branches to cook sausage, sausage, rabbit and chicken. The subtle smoke of the branches brings toasted notes that pair wonderfully with reserve cavas. The grill is served on a hot plate, accompanied by potatoes al caliu, piquillos with garlic and a generous spoonful of aioli. It is the quintessential sisterhood dish after the pruning days.
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