{"id":1521,"date":"2025-12-02T01:34:27","date_gmt":"2025-12-02T00:34:27","guid":{"rendered":"https:\/\/agora.xtec.cat\/insgastronomia\/?p=1521"},"modified":"2026-01-07T02:00:26","modified_gmt":"2026-01-07T01:00:26","slug":"podcast-radio-matadepera-vagi-de-gust-20-12-2025","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insgastronomia\/general\/podcast-radio-matadepera-vagi-de-gust-20-12-2025\/","title":{"rendered":"Podcast Radio Matadepera- Vagi de gust 20\/12\/2025"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">VAGI DE GUST<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/www.matadeperaradio.cat\/wp-content\/uploads\/2025\/06\/Vagi-de-gust.jpg\"><img decoding=\"async\" src=\"https:\/\/www.matadeperaradio.cat\/wp-content\/uploads\/2025\/06\/Vagi-de-gust-1024x674.jpg\" alt=\"Una de les propostes m\u00e9s engrescadores d\u2019aquest estiu a la graella de Matadepera R\u00e0dio \u00e9s \u201cVagi de gust\u201d, un espai gastron\u00f2mic apte per a tots els paladars on es parla de llibres, m\u00fasica, i cinema sempre des de la vessant de la cuina, i no hi falten tamb\u00e9 entrevistes i reportatges. Presentat per una il\u00b7lustra ex-col\u00b7laboradora de la casa que torna despr\u00e9s de massa anys absent, Marta Plaza, \u201cVagi de gust\u201d est\u00e0 present a l\u2019antena municipal cada dissabte a les 12 del migdia.\" class=\"wp-image-6873\"\/><\/a><\/figure>\n\n\n\n<p>El magazine gastron\u00f2mic que va arrencar a l\u2019estiu renova per la temporada estable 2025\/26. Aix\u00ed doncs, cada setmana a&nbsp;<strong>Matadepera R\u00e0dio<\/strong>, ens proposen encendre el fogons i descobrir productes, receptes, llibres, pel\u00b7l\u00edcules, entrevistes i reportatges que ens faran venir salivera.<\/p>\n\n\n\n<p>Presentat per una il\u00b7lustra col\u00b7laboradora de la casa que ha tornat despr\u00e9s de massa anys absent, Marta Plaza. \u201cVagi de gust\u201d est\u00e0 present a l\u2019antena municipal cada dissabte a les 12 del migdia, i en redifusi\u00f3 els dimecres a les 7 de la tarda, i compta amb Eudald Bernad (al control), i les col\u00b7laboracions de Montse Margarit, Jordi Bernad, Francesc Gil, Adri\u00e1n Solano, i Albert Beorlegui<\/p>\n\n\n\n<p><strong>VAGI DE GUST<\/strong><\/p>\n\n\n\n<p><em><a href=\"https:\/\/drive.google.com\/file\/d\/1yEs2U7PEbhbZBl7oSw-mU4QLqbOXgETN\/view?usp=sharing\"><strong>ESCOLTA L&#8217;ENTREVISTA<\/strong><\/a><\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"<p>VAGI DE GUST El magazine gastron\u00f2mic que va arrencar a l\u2019estiu renova per la temporada estable 2025\/26. Aix\u00ed doncs, cada setmana a&nbsp;Matadepera R\u00e0dio, ens proposen encendre el fogons i descobrir productes, receptes, llibres, pel\u00b7l\u00edcules, entrevistes i reportatges que ens faran venir salivera. Presentat per una il\u00b7lustra col\u00b7laboradora de la casa que ha tornat despr\u00e9s de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1521","post","type-post","status-publish","format-standard","hentry","category-general"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/posts\/1521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/comments?post=1521"}],"version-history":[{"count":2,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/posts\/1521\/revisions"}],"predecessor-version":[{"id":1523,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/posts\/1521\/revisions\/1523"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/media?parent=1521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/categories?post=1521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insgastronomia\/wp-json\/wp\/v2\/tags?post=1521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}