{"id":27707,"date":"2020-12-10T11:34:16","date_gmt":"2020-12-10T10:34:16","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=27707"},"modified":"2022-04-07T11:15:23","modified_gmt":"2022-04-07T09:15:23","slug":"bep-al%c2%b7les-sempre-sha-demprar-un-bon-arros-i-si-potser-de-la-terra","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/bep-al%c2%b7les-sempre-sha-demprar-un-bon-arros-i-si-potser-de-la-terra","title":{"rendered":"Bep Al\u00b7l\u00e8s: “Sempre s’ha d’emprar un bon arr\u00f2s, i si potser de la terra”"},"content":{"rendered":"

Una de les\u00a0persones m\u00e9s enteses en gastronomia a les Illes Balears<\/strong>\u00a0i amb un gran coneixement sobre la\u00a0cuina de Menorca<\/strong>\u00a0\u00e9s\u00a0Bep Al\u00b7l\u00e8s<\/strong>. Gastr\u00f2nom, estudi\u00f3s i periodista, acaba de presentar un nou llibre:\u00a0Els arrossos a Menorca<\/em>.<\/p>\n

Qu\u00e8 trobarem al nou llibre?
\n<\/strong><\/p>\n

Com el t\u00edtol diu, hi parl\u00a0d’arrossos i les diferents maneres de cuinar-los i tamb\u00e9 les maneres de fer-los. Des de l\u2019arr\u00f2s de la terra, que no \u00e9s arr\u00f2s sin\u00f3 blat trencat, als arrossos elaborats en ti\u00e0 de terra (greixonera de fang) i a la paella, com tamb\u00e9 les principals modalitats que van des dels arrossos brouosos, els arrossos amb llegums, els arrossos a la menorquina dins el ti\u00e0 de fang, arrossos a la paella, arrossos d\u2019antany -que avui dia ja no se solen cuinar- els arrossos d\u2019autor -que han preparat aposta per aquest llibre diferents cuiners menorquins-, una aclucada d\u2019ull als cl\u00e0ssics com l\u2019arr\u00f2s a banda o parellada, i acabar amb les postres que tenen com a ingredient principal l\u2019arr\u00f2s com \u00e9s el cas del menjar blanc, la coca d\u2019arr\u00f2s o l\u2019arr\u00f2s amb llet.<\/p>\n

Com va sorgir la idea de publicar-lo?
\n<\/strong><\/p>\n

“L\u2019arr\u00f2s sol ser motiu de trobada al voltant de la taula”<\/p><\/blockquote>\n

Crec que tant a Menorca com a Mallorca som molt arrossers, i l\u2019arr\u00f2s sol ser motiu de trobada al voltant de la taula, b\u00e9 sigui compartint una paella, un arr\u00f2s brut o un arr\u00f2s sec dins el ti\u00e0. Si demanam als illencs quins s\u00f3n els plats que mengen com a m\u00ednim una vegada per setmana de ben segur que l\u2019arr\u00f2s \u00e9s un d’aquests. Per altra banda aquest llibre \u00e9s un\u00a0homenatge al meu avi matern, Manolo Salv\u00e0<\/strong>, gran cuiner d\u2019arrossos a la paella i que va ser un dels primers en cuinar aquest tipus d\u2019arr\u00f2s a la Menorca dels anys 40 i 50, i que va fer de mestre de fogons a molts d\u2019arrossers.<\/p>\n

Podeu donar algun consell per cuinar un arr\u00f2s?
\n<\/strong><\/p>\n

El principal \u00e9s que emprem sempre un bon arr\u00f2s, i si potser de la terra com \u00e9s el cas de l\u2019arr\u00f2s bomba de s\u2019Albufera a Mallorca. Som capa\u00e7os de gastar en gambes, marisc, bones carns, etc. i despr\u00e9s no miram prim a l\u2019hora de triar l\u2019arr\u00f2s i ens deixam endur per ofertes o arrossos que no s\u00f3n de la qualitat id\u00f2nia. Si em demanes pels tipus d\u2019arr\u00f2s: per a les paelles l\u2019arr\u00f2s extra i per als arrossos caldosos i dins el ti\u00e0 de terra els bomba.<\/p>\n

Com veis el sector de la restauraci\u00f3 en aquests moments?
\n<\/strong><\/p>\n

“Vivim del monocultiu tur\u00edstic i a\u00e7\u00f2 ens ha fet molt de mal”<\/p><\/blockquote>\n

Est\u00e0 passant, com el comer\u00e7 i la premsa, per un per\u00edode molt dif\u00edcil per mor de la pand\u00e8mia, i que deixar\u00e0 uns quants establiments pel cam\u00ed. Vivim del monocultiu tur\u00edstic i a\u00e7\u00f2 ens ha fet molt de mal. \u00c9s hora de diversificar, de reinventar-se i d\u2019apostar per a noves manera de fer feina i arribar al client. Crec que els bons professionals sobreviuran i, aquella oferta que vivia del turisme de masses ser\u00e0 la que ho tindr\u00e0 pitjor. Estam en un moment de metamorfosi del sector i de la nostra manera de viure empresarialment, tamb\u00e9.<\/p>\n

\u00c9s un bon moment per apostar realment pel producte local?
\n<\/strong><\/p>\n

Si una cosa positiva ha tingut aquesta pand\u00e8mia \u00e9s que hem tornat a apostar per producte local, hem vist com\u00a0els pagesos s\u2019han reinventat<\/strong>, han creat lligams directes amb el consumidor final mitjan\u00e7ant la venda a domicili, com tamb\u00e9 de cada vegada m\u00e9s el sector de la restauraci\u00f3 ha apostat per ells. Ara b\u00e9, tamb\u00e9 els productors han de ser \u00e8tics i compromesos amb el consumidor i no caure en pujades desmesurades de preus i fer que de vegades un determinat producte, tot i que no ha passat per revenedors o distribu\u00efdors, t\u00e9 preus tant elevats que fan que el consumidor retorni als canals de sempre i es perdi aquest lligam que ara mateix s\u2019ha creat.<\/p>\n

Si alg\u00fa visita a Menorca en aquestes dates, hi trobar\u00e0 bones propostes?
\n<\/strong><\/p>\n

N\u2019hi ha de molt interessants com per exemple l\u2019oferta d\u2019allotjament i hotel que es fa des de ‘Ciutadella dest\u00ed gastron\u00f2mic<\/strong>‘, una campanya amb la qual 4 hotels ciutat i 6 restaurants han creat sinergies per a oferir caps de setmana gastron\u00f2mics amb bon allotjament al cor de Ciutadella, i dirigit principalment al turisme entre illes, a Mallorca principalment. A m\u00e9s a m\u00e9s, aquesta oferta tamb\u00e9 inclou alternatives com visites a productors locals com formatgers o vinaters, o b\u00e9 acompanyar a una cuinera de renom, com \u00e9s el cas de S\u00edlvia Anglada, al mercat, fer la compra del producte i aprendre a cuinar-lo amb ella. \u00c9s una proposta nova i ben interessant.<\/p>\n

Menorca ser\u00e0 el 2022 Regi\u00f3 Gastron\u00f2mica Europea, qu\u00e8 suposar\u00e0 per a l\u2019illa?
\n<\/strong><\/p>\n

“Menorca ha de ser l\u2019epicentre gastron\u00f2mic europeu de la cuina sostenible”<\/p><\/blockquote>\n

El que hauria de suposar \u00e9s el donar valor a la gastronomia menorquina, posar damunt la taula dels restaurants aquells plats de tota la vida, que han de compartir protagonisme amb les elaboracions dels grans mestres de la nova cuina menorquina. Hem d\u2019apostar, com hem dit, pel producte local, hem de fer-ne pedagogia de com \u00e9s d’important a la cuina, i Menorca ha de ser l\u2019epicentre gastron\u00f2mic europeu de la cuina sostenible, perqu\u00e8 al 2022 cuina i sostenibilitat han d\u2019anar de la m\u00e0. Som Reserva de Biosfera, Destinaci\u00f3 Starlight, la Menorca Talai\u00f2tica \u00e9s candidatura espanyola davant la Unesco per ser declarada Patrimoni de la Humanitat\u2026 per tant la nostra gastronomia sostenible i aquesta sinergia amb els productors locals ha de ser el principal valor de Menorca com a Regi\u00f3 Europea de la Gastronomia.<\/p>\n","protected":false},"excerpt":{"rendered":"

Una de les\u00a0persones m\u00e9s enteses en gastronomia a les Illes Balears\u00a0i amb un gran coneixement sobre…<\/p>\n","protected":false},"author":1,"featured_media":27708,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","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":[692,955],"tags":[],"coauthors":[],"class_list":["post-27707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat","category-reportatges-i-novetats"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nBep Al\u00b7l\u00e8s: "Sempre s'ha d'emprar un bon arr\u00f2s, i si potser de la terra" - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Bep Al\u00b7l\u00e8s: "Sempre s'ha d'emprar un bon arr\u00f2s, i si potser de la terra" Actualitat, Reportatges i novetats Una de les\u00a0persones m\u00e9s enteses en gastronomia a les Illes Balears\u00a0i amb un gran coneixement sobre la\u00a0cuina de Menorca acaba de presentar un nou llibre:\u00a0Els arrossos a Menorca\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/ca\/bep-al\u00b7les-sempre-sha-demprar-un-bon-arros-i-si-potser-de-la-terra\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bep Al\u00b7l\u00e8s: "Sempre s'ha d'emprar un bon arr\u00f2s, i si potser de la terra" - 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