{"id":12527,"date":"2024-10-22T08:34:49","date_gmt":"2024-10-22T06:34:49","guid":{"rendered":"https:\/\/radiolitoral.com\/?p=12527"},"modified":"2024-10-22T16:56:35","modified_gmt":"2024-10-22T14:56:35","slug":"darrel-amb-nazari-cano-a-la-mostra-denoturisme-i-gastronomia-de-lauditori-teulada-moraira","status":"publish","type":"post","link":"https:\/\/radiolitoral.com\/ca\/2024\/10\/de-raiz-amb-nazario-cano-en-la-mostra-denoturisme-i-gastronomia-de-lauditori-teulada-moraira\/","title":{"rendered":"'De Ra\u00edz', amb Nazario Cano a la Mostra d'Enoturisme i Gastronomia de l'Auditori Teulada Moraira"},"content":{"rendered":"

El passat dissabte 19 d'octubre, l'Auditori Teulada Moraira<\/strong> va ser l'escenari de la XIII edici\u00f3 d'Alere<\/span>\/Dolia,<\/strong> una destacada Mostra d'Enoturisme i Gastronomia<\/strong> que, com cada any, posa en valor<\/span> el territori i els productes locals<\/strong>.<\/p>\n

Aquest<\/span> esdeveniment, ja consolidat, \u00e9s un referent a la promoci\u00f3 de l'enoturisme i la gastronomia de proximitat a la Marina Alta<\/strong>.<\/p>\n

Sota el lema \u00abDe Arrel<\/span>\u00ab<\/strong>, la mostra va tenir com a protagonista el xef Nazari<\/span> Cano<\/strong>, actual director executiu del Grup Ritual de Terra & Resort<\/span> Spa de Moraira. Cano, amb el seu enfocament a la cuina d'autor i la tradici\u00f3 local, va deixar bocabadats els assistents amb una exhibici\u00f3 gastron\u00f2mica<\/strong> que sempre mantindr\u00e0 el sabor dels productes aut\u00f2ctons de la zona.<\/p>\n

La jornada va comen\u00e7ar a les 11 h amb un taller participatiu on el chef Cano<\/strong> va presentar tres elaboracions destacades: amanida de s\u00e8pia amb fonoll i carxofes, un \u00aball i pebre\u00bb amb un toc fresc de fonoll i tomaca seca, i unes postres que evocaven la infantesa, un pastisset de moniato en versi\u00f3 gelada i trossejada. La sala auditori \u00e9s va<\/span> emplenar d'aromes i sabors que recordaven les receptes tradicionals de la Marina Alta.<\/p>\n

El showcooking<\/span> <\/strong>va estar condu\u00eft per la periodista Marina Vall\u00e9s, qui va reflexionar sobre la import\u00e0ncia de preservar els productes locals:<\/strong> \u00abSi volem continuar gaudint dels aliments que ens fan \u00fanics, hem de respectar i mantenir viva l'her\u00e8ncia que rebrem dels nostres avantpassats\u00bb. Tamb\u00e9 va destacar la taverna dels agricultors, pescadors i cociners locals, que mantenen viva la tradici\u00f3 gastron\u00f2mica de la comarca.<\/p>\n

\"\"<\/p>\n

A la cuina, Nazari<\/span> Cano compartir\u00e0 espai amb Juanjo<\/span> Buigues<\/span>, agricultor, Miquel<\/span> Noguera, pescador, i Lola Ivars, mestressa de casa<\/strong>. Junts oferiran una visi\u00f3 integral sobre la producci\u00f3 d'aliments locals com el ra\u00efm de moscatell, un producte estrella de la Marina Alta que Buigues<\/span> va considerar \u00abun veritable tessor que hem de preservar\u00bb.<\/p>\n

Durant la seva demostraci\u00f3, Cano va subrayar la import\u00e0ncia de la cuina de tradici\u00f3 refinada<\/strong>, treballant la creativitat sense perdre de vista els sabors aut\u00e8ntics dels productes locals. El xef va presentar plats \u00fanics com un mola valenci\u00e0 amb h\u00edgado de rap i una innovadora melmelada de carn de ca\u00e7a a escabetx.<\/p>\n

\"\"<\/p>\n

Molt de sabor i textures<\/strong> s\u00f3n els que els assistents van poder observar, juntament amb una gran qualitat i destresa en la t\u00e8cnica i investigaci\u00f3 en la recuperaci\u00f3 de les receptes tradicionals.<\/p>\n

Per finalitzar, Cano<\/strong> es va senture a la taula per a una breu tert\u00falia<\/strong> amb dos grans del sector, coneixedors del territori i de tot el que aquest<\/span> tanca. Pep Romany<\/strong>, del restaurant Pont Sec, cuiner, gastr\u00f2nom i expert en els sabors, i Evarist Mirallles<\/span><\/strong>, del restaurant El Nou Cavall Verd, mestre de cuina i investigador dels productes de proximitat, van dialogar durant un espai breu sobre el significat del sabor de la tradici\u00f3.<\/p>\n

A la zona enjardinada,<\/strong> durant la matinada, es va presentar la tapa del restaurant Olea<\/span> by<\/span> Serawa<\/span> realitzada pels xefs Arturo<\/span> Salvetti<\/span> i Ra\u00fal<\/span> Sant<\/span> Tom\u00e0s<\/span><\/strong>. Una sofisticada llissa fumada gelificada amb moscatell, acompanyada d'una esquitxada de fruites i verdures locals.<\/p>\n

Una experi\u00e8ncia que els assistents tindran l'oportunitat de maridar amb les cellers<\/strong> assistents a la jornada: Celler Teulada, Celler Montesanco<\/span>, Caseta Vi\u00f1amar<\/span> i els vins de Joan T\u00e0rrega<\/span>.<\/p>\n

Per tancar el showcooking<\/span>, la intervenci\u00f3 del president de la fundaci\u00f3 de l'auditori i alcalde de Teulada Moraira, Ra\u00fal<\/span> Llobell,<\/strong> va subrayar la import\u00e0ncia d'esdeveniments com Alere<\/span>\/D\u00f2lia per valorar els productes locals i potenciar l'enoturisme i la gastronomia com a motors de desenvolupament econ\u00f2mic.<\/p>\n

El director general de turisme, Israel Mart\u00ednez<\/strong>, va destacar la import\u00e0ncia que esdeveniments com aquest<\/span> tinguin cabida en espais culturals com l'auditori, i ressaltar\u00e0 la necessitat de mostrar aquesta<\/span> actitud mediterr\u00e0nia en accions lligades al territori i als seus productes.<\/p>\n

\u00abDe Arrel<\/span>\u00bb va ser el lema de la jornada, en al\u00b7lusi\u00f3 a la capacitat de cociners com Nazari<\/span> Can per reinterpretar els sabors tradicionals de la comarca.<\/p>\n

\"\"<\/p>\n

Durant tota la jornada, a la zona enjardinada Fa\u00e7ana oberta al Mar<\/strong>, es va poder gaudir de la barra del tapes<\/span> tradicional<\/strong> a c\u00e0rrec de la Comissi\u00f3 FSVF<\/span> 25, i amb la m\u00fasica del DJ Alex<\/span> Rosell\u00f3<\/span>.<\/p>\n

El b\u00e0rman, David Kandinsky<\/span>,<\/strong> gran professional del sector de la gastronomia l\u00edquida, va elaborar el c\u00f2ctel Dolia. Un Pisc peru\u00e0 de ra\u00efm moscatell d'Alexandria que contenia, entre altres productes, el vi Dolia i el vermut<\/span> Distingit<\/span> del Celler Teulada. Estava adornat amb pansa.<\/p>\n

\"\"
\nL'espectacular Orquestra Cucumpa<\/span> <\/strong>va amenitzar la sobretaula amb la seva m\u00fasica. Mentrestant, a la sala auditori, va tenir lloc el taller de Dolia<\/span>\/kids<\/span>,<\/strong> una tast a cegues dirigida pel cociner i gran coneixedor dels sabors, Pep Romany, del restaurant Pont Sec<\/strong>. Els m\u00e9s petits van poder descobrir els quatre sabors b\u00e0sics \u2014dol\u00e7, salat, amarg i \u00e0cid\u2014<\/strong>, una experi\u00e8ncia l\u00fadica de coneixement desenvolupada de manera participativa i did\u00e0ctica. Romany va explicar que aquests<\/span> quatre sabors s\u00f3n la base de qualsevol plat, i que aprendre a identificar-los \u00e9s el primer pas per entendre la cuina de qualitat.<\/p>\n

Ja entrada la tarda, ballarins professionals del grup contemporani Una altra<\/span> Dansa<\/span> <\/strong>delectaren el p\u00fablic amb l'estrena de la performance, La Llavor, molt connectada amb la intervenci\u00f3 pl\u00e0stica de Josep Ginestar, El somni de la terra i la mar. Celebrant la dansa i aquesta<\/span> exposici\u00f3 art\u00edstica, cal destacar la connexi\u00f3 entre el territori, els sabors i les olors amb un accent molt po\u00e8tic.<\/p>\n

La jornada va finalitzar amb El Tast de Vins rosats<\/strong> a c\u00e0rrec de la sommelier Nat\u00e0lia<\/span> Piera. Es van harmonitzar tres vins amb les salaons a mitja sal de Toni P\u00e9rez Marcs<\/span> d'\u00c0nima<\/span> Marina. Els vins pertanyien a: Celler Teulada, Aida i Llu\u00eds<\/span> vinyaters i Manu<\/span> Guardiola Viticultor.<\/p>\n

La XIII edici\u00f3 d'Alere<\/span>\/Dolia no nom\u00e9s reafirma el comprom\u00eds de Teulada Moraira amb la cultura i la gastronomia, sin\u00f3 que continua sent un esdeveniment clau per a la promoci\u00f3 de l'enoturisme i els productes de proximitat a la Comunitat Valenciana.<\/p>","protected":false},"excerpt":{"rendered":"

El passat dissabte 19 d’octubre, l’Auditori Teulada Moraira va ser l’escenari de la XIII edici\u00f3 d’Alere\/Dolia, una destacada Mostra d’Enoturisme i Gastronomia que, com cada any, posa en valor el territori i els productes locals. Aquest esdeveniment, ja consolidat, \u00e9s un referent en la promoci\u00f3 de l’enoturisme i la gastronomia de proximitat en la Marina […]<\/p>\n

Continua llegint… from ‘De Ra\u00edz’, amb Nazario Cano en la Mostra d’Enoturisme i Gastronomia de l’Auditori Teulada Moraira<\/span><\/a><\/p>\n","protected":false},"author":13,"featured_media":12522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[549],"tags":[2476,463,2606,590,2349,146],"class_list":["post-12527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-alere-dolia","tag-auditori-teulada-moraira","tag-enoturismo","tag-gastronomia","tag-nazario-cano","tag-teulada","cobertura-teulada-moraira"],"acf":[],"yoast_head":"\n'De Ra\u00edz', amb Nazario Cano en la Mostra d'Enoturisme i Gastronomia de l'Auditori Teulada Moraira | R\u00e0dio Litoral<\/title>\n<meta name=\"description\" content=\"L'esdeveniment va concloure amb una tert\u00falia entre Nazario Cano, Pep Romany i Evarist 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