Day trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum.


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Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum. Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum. Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum.


Trail stats

47.04 mi
Elevation gain
390 ft
Technical difficulty
Elevation loss
384 ft
Max elevation
142 ft
Min elevation
3 ft
Trail type
September 25, 2017
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142 ft
3 ft
47.04 mi

near Empúries, Catalunya (España)

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Trail photos

Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum. Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum. Photo ofDay trip: Discovering the mediaterranean's trilogy: Triticum, Oleum et Vinum.

Itinerary description

With the arrival of the Greeks and the Romans to the Iberian Peninsula, new culture arrived with all the collected knowledge, experience and traditions during several years.

As a part of this knowledge, the way they ate was also imported to the recent-conquered lands. In order to do it, new crops were required to be grown.

Among the documents of that time delivered to us by some of the first gastronomes of the history (Such as Apicio), we know that there were three crops especially important. These are the wheat (triticum), the olive tree (olea), and the vine (vitis).

Mare Nostrum, as the Romans called the Mediterranean Sea, played a decisive role in the expansion of these plants. Due to its pleasant climate and long sunny days, humans found the perfect spots to grow them. Thanks to this successful expansion the three crops achieved the title of the "Mediterranean's trilogy"

Don`t you think that this fact was long ago and it is not anymore. The trilogy has remained with us for more than two thousand years and still explains the way we eat and drink nowadays. As we do with other disciplines, gastronomy needs to be explored in the past for understanding the present.

So let me invite you to discover the roots of what we eat and drink everyday, how they were made in the past and how are done currently. Through this one-day trip you will discover how the romans arrived to Ampurias and extended the trilogy's culture. By visiting themed history museums, old flour factory, cellars and olive trees crops you will get a unique perspective of the mediterraneans culinary legacy.

Done by Juan Cabanzón Maiztegui


PictographMuseum Altitude 180 ft
Photo ofDalí Museum-Theathre Photo ofDalí Museum-Theathre

Dalí Museum-Theathre

Inaugurated in 1974, the Dalí Theatre-Museum rises on the remains of the former Municipal Theatre of Figueres and is considered to be the last great work of Salvador Dalí. Everything in it was conceived and designed by the artist so as to offer visitors a real experience and draw them into his unique and captivating world. The Dalí Theatre-Museum's collection allows the visitors to capture the artistic journey of Salvador Dalí (1904-1989) through a broadspectrum of works. The route around the rooms allows visitors to capture his first artistic experiences, surrealism, nuclear mysticism and his passion for science, guiding them tothe works of the last part of his life. A visit to the museum is a unique experience, allowing visitors to experience and enjoy the genius's works and thoughts. In the words of Dalí himself: "It's obvious that other worlds exist, that's certain; but, as I've already said in many other occasions, these other worlds are inside ours, they reside on earth and are precisely at the centre of the dome of the Dalí Museum, which contains the new, unsuspected and hallucinatory world of Surrealism".

PictographProvisioning Altitude 115 ft
Photo ofCal Carboner Restaurant

Cal Carboner Restaurant

The restaurant Sant Pere de Roda was founded by the family Brugat in 1964. After three generations still doing home cooking with local produce. The restaurant is located in the center of the village in a building dating from 1789. The place decoration is rustic. At the ground floor, at the entrance, the ceiling is shrap-cornered and continues with a structure which is characteristic from Catalonia. We will also find a bar made of wine hogsheads which comes from the age when it was still a wine-cellar, it was called The Carboner Cellar. In this hall you can have an appetizer, have a drink or a cup of coffee. But if what you want is eating you have to go up to the first floor, where you will find the restaurant. The restaurant is designet in a unusual construction for a first floor, its about arch made of thin brick. In the large room you will have the sishes or Empordà. Nº: 972 530 139 from 13:00 pm to 15:30 pm and from 20:00 pm to 22:30 pm Weekly holiday: Wednesday. Holidays: In November.

PictographCastle Altitude 105 ft
Photo ofMarzá's Medieval Castle

Marzá's Medieval Castle

This municipal area takes its names from the two population clusters that form part of it. The population of Pedret, to the east, is spread out whilst Marzà, 1 km away, has a centre and constitutes the administrative capital. The municipal area was separated from the village of Vilanova de la Muga in 1933, which it had belonged to since 1846. The village of Pedret has a small group of buildings comprising the church, the old rectory (which is now a renovated and privately-owned country house), the cemetery and three country houses nearby, standing to the right of the Pedret watercourse. The village of Marzà sits atop a 22 m mount and is the only real cluster of houses. It is the capital of the municipal area and the home of the town hall and previously the schools before they were closed. The houses have undergone modern renovations and form short alleyways and a square, in between the odd ruin of the medieval castle. Sant Isidre i Sant Antoni church is a modern building that was consecrated on the 15 May, 1968. It stands on the westernmost point of the village. Behind the church, there is a square where the Civic Centre can be found, built a few years ago. We should also mention Sant Esteve church, which already existed in 1060. The current church is Romanesque, built in the 12th century. There are still some remains of Marzà castle within the centre which are currently inhabited. To the northeast of the square, we can see the fort entrance with a noble pointed arch with large voussoirs and the area where the castle would have been accessed. It leads to a section of the street that is covered with barrel vaults. To the west of the doorway, there is a large section of wall with loop-holes, and houses have been built onto it.

PictographProvisioning Altitude 105 ft
Photo ofCal Sagristá Restuarant Photo ofCal Sagristá Restuarant

Cal Sagristá Restuarant

Traditional restaurant located in Perelada. Run by a mother and her daughter, the restaurant has an intimate and familiar atmosphere where the local specialities can be enjoyed. Nº: +34972538301 Calle Redonda, 2, 17491 Perelada, Girona Monday and Tuesday Closed

PictographCastle Altitude 131 ft
Photo ofPeralada's Castle Museum Photo ofPeralada's Castle Museum Photo ofPeralada's Castle Museum

Peralada's Castle Museum

he Peralada Castle Museum is located in an old 14th-century Carmelite convent. The museum displays the private collections of the castle: the library, which contains nearly 100.000 books; the ceramics collection, featuring 1.000 different pieces; the glass collection, which is considered to be the most important in Spain and one of the largest collections in the world by a single owner, with more than 2.500 pieces; the cloister, which houses the stone collection; the Gothic church, with its 14th-century coffered ceiling; and the wine museum with a very complete display of objects related to the wine culture, dating from the 14th century onward. The tour ends in the convent cellar, where the well-known Gran Claustro wine is still produced today. From the 1st September until the 30th June The door will be punctually open at: Mornings: 10:00, 11:00 and 12:00 hours Evenings: 16:30, 17:30 and 18:30 hours Closed on Mondays. Sundays and holidays, only open in the morning. From the 1st July until the 31st August The door will be punctually open at: Mornings: 10:00, 11:00 and 12:00 hours Evenings : 16:00, 17:00, 18:00, 19:00 and 20:00 hours Open every day even the holidays.

PictographTree Altitude 138 ft
Photo ofPeralada's Castle Cellar

Peralada's Castle Cellar

Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà. Tel: +34 972 53 80 11 Fax: +34 972 53 82 77 Plaça del Carme, 1 17491 Peralada (Girona)

PictographTree Altitude 299 ft
Photo ofCastelló-Murphy Cellar Photo ofCastelló-Murphy Cellar

Castelló-Murphy Cellar

We make wine from organic grapes grown on our family estate, with a winemaking tradition that goes back centuries. The wine cellar is right inside the house. The grapes are hand-picked. The winery produces both aged and young, balanced wines. Visits Opening hours: by appointment only Duration: 1h 30min Capacity: 2 - 10 persons Contact: 660 66 59 64 (Joan Castelló) Languages: Catalan, Spanish, English and French Price: free (wine tasting included)

PictographProvisioning Altitude 545 ft
Photo ofCorral de Sant Quirze's Restaurant Photo ofCorral de Sant Quirze's Restaurant

Corral de Sant Quirze's Restaurant

Traditional catalan restaurant where a wide variety of food can be tasted such as grilled meats, snails, rices and casolan desserts. Tel: 972 19 31 86 Paratge Natural d'Interés Nacional de Massis de l'Alberia Rabós, Cataluna, Spain Closed on Wednesday

PictographProvisioning Altitude 36 ft
Photo ofRestaurant-Hotel Emporium Photo ofRestaurant-Hotel Emporium

Restaurant-Hotel Emporium

The restaurant Empòrium is a proposal of empordanesa cuisine with Emporda products and mostly organic origin. We try to relate all the elements around us to make possible our stationary and Alt Empordà countryside cooking; moderate but essential; developed and modest but genuine; a cooking which must be the reflex of our way to be. From here, so, we try to do extensive our way to be opening to everybody our local univers. The nature splendour. Our landscape abundance. Our restaurant has an excellent selection of wines by our sommeliers which are collected in a wine list work of American artist Ralph Bernabei which is visual poetry reflecting in the environment that gives rise to our wines. mporium Hotel C. Santa Clara, 31 CASTELLÓ D'EMPÚRIES 17486 Girona Girona Spain General phone: 972 25 05 93 Reservations: 972 25 05 93 Group/Events Sales: 972 25 05 93 Kitchen hours: 13:00h to 14:45h and 20:00 h to 21:45 h. Weekly rest: Sunday afternoon (except July, August and first two weeks of September) and Monday all day (except festival day) Annual holidays: from 30th October to 14th November 2017; and from 19th February to 6th March 2018.

PictographMuseum Altitude 36 ft
Photo ofEcomuseum: Flour factory of Castelló d'Empúries Photo ofEcomuseum: Flour factory of Castelló d'Empúries Photo ofEcomuseum: Flour factory of Castelló d'Empúries

Ecomuseum: Flour factory of Castelló d'Empúries

Ours is utterly unique; we have maintained industrial heritage made up of the flour factory machinery from the end of the 19th century, and we have also conserved natural heritage, such as the ‘Rec del Molí', a water channel dating back to the medieval ages. The building, along with the channel, was acquired in 1995 by the Castelló d’Empúries Town Hall to convert it into an ecomuseum. Since 1997, it has been one of the museums in the Science and Technology Museum System of Catalonia, a group of museums that are located throughout the territory and explain industrialisation in Catalonia as one of the most important historic events in our country. The industrial flour-making heritage of the village is conserved and disseminated at the Farinera, witness of an activity that has been done in the municipality since the medieval era. Visits to the Ecomuseu-Farinera de Castelló d’Empúries entails a tour of the Farinera, an example of a flour factory that used the Austro-Hungarian system, which appeared in Budapest in 1837 and spread quickly throughout Europe, since it had great advantages compared to traditional milling techniques. In Castelló d’Empúries, the former flour mill was transformed into a flour factory at the end of the 19th century, a flour factory that opened its doors as a museum in 1998. Ecomuseu-Farinera de Castelló d’Empúries c. Sant Francesc, 5-7 17486 Castelló d’Empúries Tel: 972 25 05 12

PictographTree Altitude 177 ft
Photo ofLa Vinyeta Cellar Photo ofLa Vinyeta Cellar Photo ofLa Vinyeta Cellar

La Vinyeta Cellar

La Vinyeta is one of the youngest and most dynamic DO Empordà projects. Its owners, Josep and Marta, are two young entrepreneurs who set up the business in 2002 with just 4 hectares of old vines located in Mollet de Peralada. Starting with these vine stocks, and with the know-how of the previous owner, they planted additional vineyards. In 2006 they built the cellar and began to produce their first bottles. In the space of just a few years, La Vinyeta has received numerous plaudits and has earned the appreciation of many visitors, drawn to the winery by a very personal service. Tel: 647 748 809 Celler La Vinyeta Camí Mollet de Peralada a Masarac, s/n Par117 Pol.2 17752 Mollet de Peralada (L’Alt Empordà)

PictographMuseum Altitude 16 ft
Photo ofAnchovies & Salt Museum Photo ofAnchovies & Salt Museum Photo ofAnchovies & Salt Museum

Anchovies & Salt Museum

L'Escala has a long industrial tradition linked with the production of anchovies, at least from the time of when the writer and lawyer Francisco Zamora wrote in his "Diary of journeys in Catalonia" (1757-1812), when he commented. "In L'Escala there is much fishing and trade in anchovies, the men earn good money and there are no poor people. There is a salting house, and it is the women who take care of the anchovies". This document shows that L'Escala was already an established centre which preserved its salting tradition. Its reputation is now worldwide, and has been built over the years by its use of completely natural ingredients and craftsmanship. A visit to one of the many anchovy factories in the town is a unique opportunity to experience how the anchovies of l'Escala are still made. Avinguda Francesc Macià, 1 Telf +34972776815

Photo ofEmpúries Archeological Museum Photo ofEmpúries Archeological Museum

Empúries Archeological Museum

Empúries was the gateway of Greek and Roman culture to the Iberian Peninsula. This site preserves the remains of a Greek town - the colonial enclave of Emporion - and a Roman town - the former Emporiae - founded in the early 1st century BC on the foundations of a Roman military camp which had been set up during the previous century. You should go and see the mosaics of the old stately homes, the sculpture of Asclepius and the imposing Roman Forum. The MAC-Empúries organizes very interesting guided tours. The first excavations on the site began in 1908 and since then constant scientific recovery work has been performed. Among the ruins of Empúries you can visit the Greek town, the Roman town and the archaeology museum. During the summer there are dramatised visits and visits for families in different languages. C/ Puig i Cadafalch s/n 17130 Empúries-l'Escala Tel. 972 77 02 08

PictographTree Altitude 75 ft
Photo ofEmpordalia Cellar Photo ofEmpordalia Cellar Photo ofEmpordalia Cellar

Empordalia Cellar

Empordàlia is an association of small producers from the Empordà who have been working the Empordà land for generations. Our commitment is quite simply to combine tradition and quality in every bottle. To do this, our intention is for each vintage to conserve the defining features of the Empordà. We are a big family, and we work the vineyards and olive groves just as our grandparents and great-grandparents taught us to do, with respect for the land, true to our values, and carrying forward our tradition, for the benefit of future generations. Empordàlia is made up of three cooperatives in the Empordà region – those of Pau, Roses and Vilajuïga. Our story began in 1947 with the founding of the cooperative in Vilajuïga. The cooperative of Pau was created later, in 1961, and merged with that of Roses. The three cooperatives were created with the same purpose in mind: to work together and produce a quality product that reflects the character of our region. United by this common purpose, in 2015, we decided to join together and create what is now known as Empordàlia, a name that represents us all. Empordàlia is the fruition of many years of hard toil, teamwork and a desire to perpetuate a tradition. Ctra. de Roses s/n 17494 PAU (Girona) Tel: 972 53 01 40

PictographTree Altitude 79 ft
Photo ofEspelt Cellar Photo ofEspelt Cellar Photo ofEspelt Cellar

Espelt Cellar

Espelt is our family name. All our ancestors have always cultivated grapes and olive trees, the most grateful fruits in our land. Lluís and Quimeta were already renowned growers when they decided to build their cellar in the year 2000. Their son, Damià, agricultural engineer, reinforced it and took many of the decisions that shape Espelt nowadays. Anna, Damià´s daughter, biologist and winemaker, had a clear calling for viticulture and winemaking. Today, she´s in charge of Espelt, focusing on the native varieties and heritage of vinegrowing in Empordá. Three generations. When you come and visit us, you are likely to run into our grandma Quimeta at the winery shop or bump into Anna, on her way to or from the vineyard, or back from touring around the world, spreading the word about the work of this family. Mas Espelt 17493 Vilajuïga (Girona) Tel. +34 972 531 727

PictographTree Altitude 85 ft
Photo ofGelamá Cellar

Gelamá Cellar

Mas Gelamà, Vilajuïga is one of the farmhouses of the Falgàs family. Inscriptions have been found on the walls dating from 1805. Wine Cellar Gelamà, founded in 1892, is one of the oldest cellars in L’Empordà. Following 75 years of inactivity, the family descendants have recovered their heritage with the production of new wines. Without losing the old character, the cellar is focused on products that mark the difference. Today, Cellar Gelama is producing organic wine fermented in amphora's with grape varieties grown in unique climate of Empordà. Celler Gelamà ​ Carrer de l'Estació 6 17493 Vilajuïga, Girona, Spain Tel: +34 666 76 35 40

PictographTree Altitude 331 ft
Photo ofEspolla Cooperative Cellar Photo ofEspolla Cooperative Cellar Photo ofEspolla Cooperative Cellar

Espolla Cooperative Cellar

The building of the Cooperative Winery Espolla was inaugurated on November 8, 1931. Its architect Pelai Martinez drew his inspiration from the great “Wine Cathedrals” in the Tarragona region. The project was originally planned by the Agricultural Syndicate of Espolla, founded by local winegrowers in 1906. More than a hundred years of the winery’s history mirror the transformation of the village Espolla and also that of an agricultural activity, the making of wine and olive oil, which still is part of the identity of this corner of the Alt Empordà. CELLER COOPERATIU D'ESPOLLA S.C.C.L. Ctra. de Roses, s/n, 17753 Espolla Telèfon: +34 972 56 31 78

PictographTree Altitude 79 ft
Photo ofMas Marcé Dairy Products Photo ofMas Marcé Dairy Products Photo ofMas Marcé Dairy Products

Mas Marcé Dairy Products

Mas Marcè is a family of shepherds, that during six generations, they worked like sheperd. Our ancestors did transhumance between the Pyrenees and the Empordà. The activity of the pastor finished at Siurana (a small village in the Emporda) when the grandfather of present cheesemaker, Manel Marcè decided to live and carry on the activity at Siurana where the life was more easier. Manel decided not to continue the farm at the end of their studies. He prefered to work like a comercial and hope for the best moment to return to the farm. In 2016, Manel returned at the farm and proposed a big change with the farm for working better with the Ripollesa's breed, and create a big project. Today Mas Marcè it's a farm where we working with ecologic certificate, recupering diferent cerals like: red blat, and different special plants Another important concept in Mas Marcè at the begining of the project was must working with the family's fields. In fact, we have 980 sheeps. With Ripollesa's sheep we elaborate diferents fresh products like: cuajada, mató and diferents specific desserts. We elaborate four cheese that are very important for its origilanilty and excelents. MAS MARCÈ c/ Ribera, 5 · 17469 Siurana d'Empordà Tel. +34 972 53 80 03

PictographProvisioning Altitude 154 ft
Photo ofAntaviana Restaurant Photo ofAntaviana Restaurant Photo ofAntaviana Restaurant

Antaviana Restaurant

We started the year 1988, Antaviana 1.0, in a tiny place on Llers Street, where we had 3 tables of 4 people, and a bar for 4 or 5 people, behind which we cooked on an electric stove. In these conditions, our offer was very limited: toast with pates, cheeses or sausages, some soup, salad or pasta, and some grilled meat or fish. In 1990 we were able to rent the No. 7 of the C. Llers, and communicate it with the one we had, and was born Antaviana 2.0, with a dining room for 22 guests, a small but independent kitchen, and the initial room running a bar. Until the year 2000, we were making a fairly simple offer, with a daily homemade menu. Since 2000, we began to attend gastronomic congresses in the Basque Country every year, in gastronomic forums, and we began to enter into a more elaborate cuisine, applying avant-garde techniques, but always with the maximum of working with the best products, and with the utmost respect for them, and the bar became an office. In 2010, in order to face the crisis, we thought of reopening the bar to expand the offer with tapas and wine by the glass, but nice termites had been in charge of leaving the space to the point of ruin. We had to bring down the whole building of Llers 5, keeping only the facade. And we went to Antaviana 3.0, with a new kitchen and a bar for 9 people where many gatherings are mounted on the ground floor, and a dining room for 24 people on the ground floor, very bright thanks to its magnificent pyramidal deck wood with zenith windows. The old dining room is maintained for groups and private meals. Restaurante Antaviana Figueres C. Llers, 5-7, 17600 Figueres (Girona, Alt Empordà) Tel: (0034) 972 51 03 77

PictographProvisioning Altitude 180 ft
Photo ofCa la María Restuarant Photo ofCa la María Restuarant Photo ofCa la María Restuarant

Ca la María Restuarant

Just arrived at Ca la Maria, we find ourselves in a 17th century farmhouse in Llagostera (Gironès), just next to the Greenway that connects Girona with the Costa Brava. Our kitchen can be defined as modern Catalan, they are the likes of always using modern techniques and finishes. With ingredients of proximity, seasonal, ecological, fair trade and sustainable fishing. We are restaurant Km0 of Slow Food Empordà. Ctra. LLagostera - Sta. Cristina Km 9 17240 Llagostera (GIRONA) Tel: 972 831 334

PictographTree Altitude 256 ft
Photo ofD'en Guilla Cellar Photo ofD'en Guilla Cellar Photo ofD'en Guilla Cellar

D'en Guilla Cellar

Local varieties, old vines and painstaking work lead to wines that are an honest representation of Empordà. We’re a small winery, devoted to making a quality product. We work in an artisanal way and limit production so as to deliver a maximum expression of the varieties native to Empordà. Our aim is to use all the grapes produced by our vineyards, up to 90,000 bottles including white, red, rosé and sweet wines. Camí de Peralada 1, Barri de Delfià 17755 Municipi de Rabós d’Empordà (Girona) Tel: 972 545 128


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