{"id":106623,"date":"2026-08-27T10:12:26","date_gmt":"2026-08-27T08:12:26","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=106623"},"modified":"2026-08-27T10:12:34","modified_gmt":"2026-08-27T08:12:34","slug":"el-present-i-futur-de-la-pagesia-depen-de-donar-vida-a-les-varietats-antigues-com-el-blat-mollar-i-xeixa","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/el-present-i-futur-de-la-pagesia-depen-de-donar-vida-a-les-varietats-antigues-com-el-blat-mollar-i-xeixa","title":{"rendered":"\u00abEl present i futur de la pagesia dep\u00e8n de donar vida a les varietats antigues, com el blat mollar i xeixa\u00bb"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Sempre heu tengut clar que vol\u00edeu ser forner?<br><\/strong>No, va ser en acabar la carrera d\u2019Hist\u00f2ria a la Universitat de les Illes Balears quan em vaig matricular a un grau de formaci\u00f3 professional de forneria i pastisseria de l\u2019Institut Sureda i Blanes. Uns anys abans, havia comen\u00e7at a aprendre l\u2019ofici de manera aut\u00f2noma, amb receptes de llibres i v\u00eddeos d\u2019Internet, que despr\u00e9s posava en pr\u00e0ctica.<br><br><strong>Com va sorgir l\u2019inter\u00e8s pels cereals de blats antics?<br><\/strong>Com a historiador sempre m\u2019ha agradat investigar el passat, per\u00f2 tamb\u00e9 m\u2019ha agradat el m\u00f3n de la pagesia; si no li donam vida quedar\u00e0 redu\u00eft a hist\u00f2ria. D\u2019aqu\u00ed ve el meu inter\u00e8s pels blats antics, de donar present i futur a la pagesia.<br><br><strong>Un dels blats antics que reivindicau \u00e9s el blat mollar, t\u00e9 una hist\u00f2ria interessant?<br><\/strong>I tant! A Mallorca nom\u00e9s se&#8217;l coneix del 1848. \u00c9s un gra de proced\u00e8ncia desconeguda. Conten que va germinar per casualitat a un marge d&#8217;un pag\u00e8s de Calvi\u00e0, que vivia a Galilea (municipi de Puigpunyent), anomenat Pere Joan Vicens, Mollar de malnom. Com que va trobar que el gra era bo, el va reproduir. Despr\u00e9s de sembrar-lo en extensi\u00f3, el resultat que va obtenir fou tan espl\u00e8ndid que la nova varietat, a la qual es va posar el nom del descobridor, es va estendre r\u00e0pidament per tota l&#8217;illa. L\u2019any 1857, a l&#8217;exposici\u00f3 agr\u00edcola de Madrid, fou molt lloat i un dels seus expositors, Jaume d&#8217;Olesa, hi va guanyar la medalla d&#8217;or amb el que produ\u00efa a les seves terres. Aix\u00ed, s&#8217;estengu\u00e9 de cada vegada m\u00e9s, fins que va quedar arraconat pels blats transg\u00e8nics actuals<br><br><strong>Quin altre tipus de blat antic soleu usar?<br><\/strong>Sobretot faig servir blat xeixa per fer rebosteria salada, com ara panades, cocarrois i coques, per\u00f2 tamb\u00e9 l\u2019utilitzo per fer pa cada dia, que barrejo amb altres blats.<br><br><strong>Com valorau aquests primers mesos de la botiga?<br><\/strong>Despr\u00e8s d\u2019un llarg proc\u00e9s administratiu, el 19 de juny vaig poder obrir la botiga, on tamb\u00e9 hi ha l\u2019obrador. La valoraci\u00f3 d\u2019aquests dos primers mesos \u00e9s positiva emocionalment, at\u00e8s que faig el que m\u2019agrada i ajudo els pagesos de Mallorca perqu\u00e8 els compro la mat\u00e8ria primera per elaborar els meus productes.<br><br><strong>Qu\u00e8 hi oferiu?<br><\/strong>Hi podeu trobar diferents tipus de pans i altres productes. De tradicionals, hi ha panades, cocarrois, i quartos.<br><br><strong>Tamb\u00e9 postau per la pastisseria amb poc sucre, per qu\u00e8?<br><\/strong>Tinc una l\u00ednia de pastisseria sense sucre, per exemple, faig un brownie amb fruita de temporada, ara mateix en faig un amb figues i un altre amb pl\u00e0tan, fet amb farina d\u2019espelta (blat vestit) integral. En canvi, la rebosteria tradicional la faig amb sucre, com ara els cremadillos o les coques de patata. El sucre no \u00e9s dolent, el que no \u00e9s saludable \u00e9s abusar-ne. Menjar pastisseria industrial tampoc \u00e9s bo perqu\u00e8, a banda de tenir molt de sucre, t\u00e9 molts d\u2019additius.<br><br><strong>Quins productes elaborau?<br><\/strong>Cada dia faig pa de tot tipus (xeixa, s\u00e8gol, espelta, brioix, civada, kamut), tamb\u00e9 faig cremadillos de diferents gustos (xocolata, crema, confitura, cabell d\u2019\u00e0ngel, entre altres ), panades, cocarrois, minipanades de sobrassada amb mel, coques de verdura, entre d\u2019altres.<br><br><strong>Voleu afegir-hi res pus?<br><\/strong>Tothom que cerqui un bon pa fet amb llevat artes\u00e0, est\u00e0 convidat a venir a veure\u2019m (Cam\u00ed de Can Frontera, 22), aqu\u00ed el podr\u00e0 tastar. Tamb\u00e9 animo tota aquella persona que vulgui fer un negoci local que emprengui sense por, perqu\u00e8 -m\u00e9s enll\u00e0 de les xarxes socials- el present i el futur \u00e9s i ser\u00e0 local.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El forner i historiador Lluc Munar ha obert un obrador artes\u00e0 al Pla de na Tesa,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":106624,"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":[692,940,955],"tags":[],"coauthors":[2053],"class_list":["post-106623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat","category-inici","category-reportatges-i-novetats"],"acf":{"gallery":"","home_date":{"home_begin_date":"20260827","home_end_date":"20260903"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;El present i futur de la pagesia dep\u00e8n de donar vida a les varietats antigues, com el blat mollar i xeixa&quot; - 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