{"id":17465,"date":"2016-10-06T09:41:36","date_gmt":"2016-10-06T09:41:36","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/anchoas\/"},"modified":"2017-12-06T06:45:00","modified_gmt":"2017-12-06T06:45:00","slug":"anchovies","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/anchovies\/","title":{"rendered":"Anchovies"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

The anchovies.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

Anchovy salting factories appeared along the Costa Brava from the 19th century, an industry linked to the Iberians, Greeks and Romans. Two centuries later, L\u2019Escala is the municipality with the most salted anchovy producers, although at the beginning of the 20th century Cadaque\u0301s had the largest factory ever: Casa Pont, which even manufactured barrels containing anchovies packed in brine, to be exported to America and throughout the Mediterranean.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

Painstakingly cured, carefully aged and delicately handled, the anchovies are a bright reddish, mahogany colour, and have an aroma of fresh fish, with a seductive, iodized flavour that will satisfy the most sophisticated palate.<\/p>\n

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The best fillets need very little doing to them. They are like great wines: on their own or accompanied. Seasoned with olive oil and pepper. Served on a slice of toasted coca rubbed with ripe tomato and with Emporda\u0300 oil drizzled over it, accompanied with cool local wine; in a summer tomato salad, or to accompany a simple dish of boiled rice or pasta.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″ css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text]<\/p>\n

Anchovies with the 2016-2017 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][vc_column][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”120″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”16994″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovies in salt.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The sixth generation of a company founded in 1847 preserves the spirit and history of their forebears in these jars of anchovies in brine.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Category: salted anchovies<\/p>\n

Company: Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”16871″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Anchovy fillets in oil.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Traditional expertise summarised in a jar: salted anchovies matured for a minimum of six months, desalted, filleted and stored in olive oil.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: anchovies in oil<\/p>\n

Company: Anxoves de l’Escala – M. Sureda, SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_empty_space height=”20″][vc_single_image image=”16872″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Olives stuffed with anchovy fillets.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Stuffing Grossal olives individually with anchovy fillets is a traditional skill that calls for a great deal of patience, and results in an ideal aperitif.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: anchovies, unique specialities<\/p>\n

Company: Fill de J. Callol Serrats, SL<\/p>\n

www.callolserrats.com<\/a><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_empty_space height=”80″][vc_single_image image=”16873″ img_size=”full” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Magdalena Sureda Premium Gran Reserva Anchovy.<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]The best large anchovies from L’Escala, with a firm, oily texture are selected one-by-one. They are packed in special Blavis glass jars, as recommended by Josep Pla, and rolled so that they can be eaten at the table directly from the jar, as suggested by Ferran Adria\u0300.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: anchovies, unique specialities<\/p>\n

Company: Anxoves de l’Escala – M. Sureda, SA<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”200″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The anchovy<\/h4>\n

sampling jury.<\/strong><\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”15767″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Jordi Jacas<\/strong><\/h6>\n

Chef at El Moli\u0301 de l\u2019Escala restaurant<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”15763″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Joan Ben\u00edtez<\/strong><\/h6>\n

Teacher and amateur anchovy producer<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”15772″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Fern\u00e0ndez<\/strong><\/h6>\n

Chef at Els Pescadors restaurant, Llanc\u0327a\u0300<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”15771″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Llu\u00eds Bofill<\/strong><\/h6>\n

Food journalist<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”15779″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Rau\u0308l Quadres<\/strong><\/h6>\n

Lecturer at the Girona School of Hotel Management and Tourism<\/p>\n

[\/vc_column_text][vc_empty_space height=”40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][vc_column_text]<\/p>\n

Related<\/h4>\n

recipes.<\/strong><\/h4>\n

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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Coca de figues amb foie-gras amb pl\u00e0ncton mar\u00ed i anxoves<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Salmorejo de tomata de la pera amb garum d’anxoves i caviar d’oli<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Olives farcides d’anxova amanides amb herbes fresques i Oleo Saccharum<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Fesols de Santa Pau amb seitons i salsa julivertada<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] The anchovies. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Anchovy salting factories appeared along the Costa Brava from the 19th century, an…<\/p>\n","protected":false},"author":1,"featured_media":17917,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[246],"portfolio_tag":[],"class_list":["post-17465","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1617-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/17465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=17465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/17917"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=17465"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=17465"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=17465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}