{"id":71320,"date":"2014-06-03T10:50:15","date_gmt":"2014-06-03T08:50:15","guid":{"rendered":"https:\/\/gastronomicament.cat\/gust-i-aroma-en-els-nous-segells-de-correus"},"modified":"2022-04-09T11:34:05","modified_gmt":"2022-04-09T09:34:05","slug":"gust-i-aroma-en-els-nous-segells-de-correus","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/gust-i-aroma-en-els-nous-segells-de-correus","title":{"rendered":"Gust i aroma en els nous segells de Correus"},"content":{"rendered":"<p>Correus ha em\u00e8s una s\u00e8rie de segells dedicats a la gastronomia, dividits en dos blocs, els que fan homenatge a la cuina tradicional i d&#8217;innovaci\u00f3 i una altre bloc que es dedica als productes d&#8217;innovaci\u00f3 i tradicionals.<\/p>\n<p>El primer, que representa <a title=\"Segell de Ferran Adri\u00e0\" href=\"http:\/\/www.correos.es\/ss\/Satellite\/site\/coleccion-1363186833636-galeria_sellos_filatelia\/detalle_emision-sidioma=es_ES-tituloPrincipal=Emisiones+Espa%25C3%25B1a+A%25C3%25B1o+2014?idiomaWeb=ca_ES\" target=\"_blank\" rel=\"noopener\">la cuina tradicional i d&#8217;innovaci\u00f3 t\u00e9 dos segells circulars<\/a>, est\u00e0 impr\u00e8s sobre un fons en el qual hi ha una cuina i, en primer pla, el cuiner Ferran Adri\u00e0, considerat el millor cuiner del m\u00f3n. Un dels segells est\u00e0 dedicat al tradicional <em>ajoblanco <\/em> i l&#8217;altre , a la creaci\u00f3 d&#8217;El Bulli denominada &#8220;350 \/ ajoblanco 1996&#8221;. Aquest segell t\u00e9 gust i fa olor d&#8217;ametlla.<\/p>\n<p>El segon bloc, que ret homenatge als <a title=\"Sello productos tradicionales\" href=\"http:\/\/www.correos.es\/ss\/Satellite\/site\/coleccion-1363186833769-galeria_sellos_filatelia\/detalle_emision-sidioma=ca_ES-tituloPrincipal=Emissions+Espanya+A%25C3%25B1o+2014\" target=\"_blank\" rel=\"noopener\"> productes d&#8217;innovaci\u00f3 i tradicionals<\/a> estableix un contrast entre un tradicional plat de pernil ib\u00e8ric i una innovadora flor de mandariner i una mandarina. En aquest cas, l&#8217;engomat del segell t\u00e9 gust i fa olor de mandarina .<\/p>\n<p><strong>Tamb\u00e9 un llibre<\/strong><br \/>\nCorreus tamb\u00e9 ha publicat l&#8217;obra <em><a title=\"Gastronom\u00eda con sello propio\" href=\"http:\/\/www.correos.es\/ss\/Satellite\/site\/emision-1363186950178-albumes_publicaciones_filatelia\/detalle_album-sidioma=es_ES-tituloPrincipal=+Albumes+y+Publicaciones?icname=LibroGastronomia_Abril2014&amp;ic_category=carrusel_home_254x170\" target=\"_blank\" rel=\"noopener\">Gastronom\u00eda con sello propio<\/a><\/em>. A m\u00e9s de ser un lux\u00f3s llibre en tapa dura i cosit en r\u00fastica, es considera una edici\u00f3 singular en la qual la combinaci\u00f3 dels textos i fotos aconsegueixen transmetre al lector la riquesa de la cuina espanyola. Aix\u00ed mateix, aquesta obra constitueix un testimoni de valor filat\u00e8lic ja inclou cinc segells: l&#8217;em\u00e8s en homenatge a Burgos com a Capital Espanyola de la Gastronomia 2013, i els quatre segells abans esmentats, amb aroma i sabor d&#8217;ametlla i flor de mandariner .<\/p>\n<p>L&#8217;obra amb una tirada de 5.000 exemplars i un preu de 40 euros, t\u00e9 m\u00e9s de 174 p\u00e0gines, il\u00b7lustracions i fotografies in\u00e8dites d&#8217;El Bulli i est\u00e0 prologada i escrita amb la col\u00b7laboraci\u00f3 de Ferran Adri\u00e0. Tamb\u00e9 inclou l&#8217;apartat &#8217;10 restauradors per a 10 men\u00fas&#8217;, altres grans cuiners com Juan Mari i Elena Arzak, Pedro Subijana, Mart\u00edn Berasategui, els germans Roca, Sergi Arola, To\u00f1o P\u00e9rez, Eneko Atxa, Quique Da Costa, David Mu\u00f1oz, i el mateix Ferran Adri\u00e0, que conviden els lectors a compartir les seves receptes mestres.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Correus ha em\u00e8s una s\u00e8rie de segells dedicats a la gastronomia, dividits en dos blocs, els que fan homenatge a la cuina tradicional i d&#8217;innovaci\u00f3 i una altre bloc que es dedica als productes d&#8217;innovaci\u00f3 i tradicionals. El primer, que representa la cuina tradicional i d&#8217;innovaci\u00f3 t\u00e9 dos segells circulars, est\u00e0 impr\u00e8s sobre un fons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":52797,"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":[1046],"tags":[],"coauthors":[],"class_list":["post-71320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-en"],"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 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gust i aroma en els nous segells de Correus<\/title>\n<meta name=\"description\" content=\"Gust i aroma en els nous segells de Correus - 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