{"id":23129,"date":"2018-11-27T09:30:39","date_gmt":"2018-11-27T08:30:39","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=23129"},"modified":"2022-04-07T11:13:01","modified_gmt":"2022-04-07T09:13:01","slug":"el-xef-dombu-vicenc-lobo-guanya-el-primer-premi-del-concurs-de-tapalma","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/el-xef-dombu-vicenc-lobo-guanya-el-primer-premi-del-concurs-de-tapalma","title":{"rendered":"El xef d&#8217;Omb\u00fa, Vicen\u00e7 Lobo guanya el primer premi del concurs de Tapalma"},"content":{"rendered":"<blockquote><p><em>Bernab\u00e9 Caravotta, del restaurant Vandal, es proclama campi\u00f3 de la tapa tem\u00e0tica<\/em><\/p><\/blockquote>\n<p>La tapa titulada\u00a0<strong>Caminantes de Tail\u00e0ndia<\/strong>\u00a0\u00e9s la guanyadora del concurs Tapalma 2018, una elaboraci\u00f3 creada per\u00a0<strong>Vicen\u00e7 Lobo<\/strong>, cap de cuina del restaurant Omb\u00fa de Palma. Es tracta d&#8217;un cruixent de hoisin (la salsa t\u00edpica que acompanya\u00a0\u00a0l&#8217;\u00e0nec pequin\u00e8s) que ofereix uns peus de porc\u00a0amb gingebre i llima kaffir, juntament amb un aire fet amb el suc dels peus de porc, llet de coco i citronel\u00b7la. Lobo, que \u00e9s natural de Santa Eug\u00e8nia, fa quasi dos anys que \u00e9s el cap de cuina d&#8217;Omb\u00fa, on va entrar a fer-hi feina l&#8217;any 2014.<\/p>\n<p><a href=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018.jpg\"><img decoding=\"async\" class=\"aligncenter size-medium wp-image-23133\" src=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-300x200.jpg 300w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-768x513.jpg 768w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-1024x684.jpg 1024w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-75x50.jpg 75w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-650x434.jpg 650w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018-1000x668.jpg 1000w, https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/11\/Caminantes-Tailandia-Premi-Tapalma-Or-2018.jpg 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>El premi per a la millor tapa tem\u00e0tica, amb gallete Quely, ha estat per al xef\u00a0<strong>Bernab\u00e9 Caravotta<\/strong>, xef i copropietari del restaurant Vandal de Palma. Ho ha fet amb una tapa batiada com\u00a0<strong>Anguila de l&#8217;Albufera<\/strong>, que consisteix en una anguila\u00a0glassejada amb salsa kabayaki i acompanyada de sobrassada coenta i colflori. Cal comentar que Caravotta tamb\u00e9 ha guanyat el segon premi de Tapalma 2018 amb la tapa &#8216;Llegat colomb\u00ed&#8217; un &#8216;patac\u00f3n&#8217; farcit de carn de porc marinada, salsa de pebre bord de la Vera i vinagre de Xer\u00e8s, fulles de sisho, pinya i guacamole.<\/p>\n<p>D&#8217;altra banda,\u00a0<strong>Haytam Sbai<\/strong>, del beachclub\u00a0<strong>Assaona\u00a0<\/strong>de Palma, que ha preparat un c\u00f2ctel amb rom, maraschino, suc de llima i fruita de la passi\u00f3. El jurat ha estat presidit per Igor Rodr\u00edguez, i ha estat acompanyat dels cuiners Mar\u00eda Salinas, Koldo Royo, Jos\u00e9 Cort\u00e9s, Rodrigo Vallejo i Chema Olgu\u00edn.<\/p>\n<p>El concurs tamb\u00e9 ha comptat amb la participaci\u00f3 de dues tapes veganes. D&#8217;una banda, l&#8217;elaborada per\u00a0<strong>Beverley Pugh<\/strong>, del restaurant\u00a0<strong>Vegan and Raw\u00a0<\/strong>de Palma, que ha fet un pat\u00e9 de llavors de gira-sol amb remolatxa; i d&#8217;altra banda, la tapa cuinada per\u00a0<strong>Lluc\u00eda Cort\u00e8s<\/strong>, del restaurant\u00a0<strong>Bon Lloc<\/strong>\u00a0de Palma, que ha consistit en una polenta de llenties vermelles, amb soja en extura, crema de bolets shitake i shimeshi i coco fumat.<\/p>\n<p>Tamb\u00e9 hi ha estat present la tapa guanyadora del premi Tradicional del Concurs de Tapes de Valladolid, el pernil de tacons (callos) d&#8217;<strong>Andreu Moreno<\/strong>. El cuiner artanenc tamb\u00e9 se n&#8217;ha enduit un premi, concretament el segon premi de la tapa tem\u00e0tica, amb una versi\u00f3 explosiva i ll\u00e9pola de la galleta d&#8217;Inca amb xocolata i peta-zetas que ha presentat com si fossin cartutxos de dinamita.<\/p>\n<p>Aquestes tapes i la resta que no han participat al concurs, en total 41, es podran tastar a la ruta de tapes Tapalma, que se celebra del 28 de novembre al 2 de desembre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La tapa titulada\u00a0Caminantes de Tail\u00e0ndia\u00a0\u00e9s la guanyadora del concurs Tapalma 2018, una elaboraci\u00f3 creada per\u00a0Vicen\u00e7 Lobo,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":23138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,953],"tags":[],"coauthors":[],"class_list":["post-23129","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-concursos-i-premis","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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