{"id":17462,"date":"2016-10-06T09:41:36","date_gmt":"2016-10-06T09:41:36","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/item\/anxoves\/"},"modified":"2017-11-03T07:06:27","modified_gmt":"2017-11-03T07:06:27","slug":"anchoas","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/anchoas\/","title":{"rendered":"Anchoas"},"content":{"rendered":"

[vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Las anchoas.<\/h2>\n

[\/vc_column_text][vc_empty_space height=\u00bb60″][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text]<\/p>\n

A partir del siglo XIX empiezan a aparecer fa\u0301bricas de salazo\u0301n de anchoas por toda la Costa Brava, una industria que entronca con el pasado de iberos, griegos y romanos. Dos siglos despue\u0301s, L\u2019Escala es el municipio que tiene ma\u0301s elaboradores de anchoa en salazo\u0301n, si bien a principios del siglo XX Cadaque\u0301s alojaba la fa\u0301brica ma\u0301s grande que ha existido nunca: la Casa Pont, donde, adema\u0301s, eran fabricantes de barriles, en los cuales anchoaban<\/em> este pez con salmuera para exportar a Ame\u0301rica y a todo el Mediterra\u0301neo.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb40″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb padding_top=\u00bb0″ padding_bottom=\u00bb15″ css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb2\/3″][vc_column_text el_class=\u00bbtext_segell\u00bb]<\/p>\n

El resultado de una conserva consciente, de un envejecimiento esmerado y de una manipulacio\u0301n delicada da una de las exquisiteces gastrono\u0301micas ma\u0301s sofisticadas, de un color rojizo brillante, caoba, y aquel perfume de pescado fresco, con el seductor sabor yodado.<\/p>\n

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Los filetes ma\u0301s puros necesitan una manipulacio\u0301n mi\u0301nima; son como los grandes vinos: solos o maridados. Encima del plato, se alin\u0303an con aceite y pimienta. Se acompan\u0303an con un trozo de coca tostada, restregada con tomate de colgar y untada con aceite de L\u2019Emporda\u0300, y con un vino fresco del pai\u0301s; en una ensalada con tomate de verano o como complemento de un sencillo arroz hervido o de un plato de pasta.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb background_color=\u00bb#000000″ padding_top=\u00bb50″ padding_bottom=\u00bb35″ css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb2\/3″][vc_column_text]<\/p>\n

Las anchoas distinguidas con el sello Girona Excel\u00b7lent 2016-2017<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/6″][\/vc_column][vc_column][vc_empty_space height=\u00bb35px\u00bb][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb120″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb16994″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Anchoas en sal.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]La sexta generacio\u0301n de la empresa nacida en 1847 mantiene en los botes de anchoas en salmuera el espi\u0301ritu y la historia de la manera de hacer de sus antepasados.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]<\/p>\n

Categori\u0301a: anchoas saladas<\/p>\n

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

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_single_image image=\u00bb16871″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Filetes de anchoa en aceite.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Todo el saber hacer ancestral resumido en un frasco: anchoas saladas maduradas un mi\u0301nimo de seis meses, desaladas, fileteadas y envasadas con aceite de oliva.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categori\u0301a: anchoas con aceite<\/p>\n

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

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb20″][vc_single_image image=\u00bb16872″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

Aceitunas rellenas de filetes de anchoa.<\/h3>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Rellenar aceitunas gordales una por una, a mano, con filete de anchoa es un trabajo paciente y artesanal con un resultado que invita a hacer el vermu\u0301.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categori\u0301a: anchoas, especialidades singulares<\/p>\n

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

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb100″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb80″][vc_single_image image=\u00bb16873″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb qode_hover_animation=\u00bbzoom_in\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb1\/2″][vc_empty_space height=\u00bb25px\u00bb][vc_column_text]<\/p>\n

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

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb1″ up=\u00bb10″ down=\u00bb10″][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Escogidas una por una entre las mejores anchoas de L’Escala, de taman\u0303o grande y de textura firme y melosa, se presentan en un envase especial de cristal azulado, como reivindica Josep Pla, y enrolladas de una manera especial para comer en la mesa directamente del bote, como sugiere Ferran Adria\u0300.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categori\u0301a: anchoas, especialidades singulares<\/p>\n

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

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

[\/vc_column_text][vc_empty_space height=\u00bb25px\u00bb][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb200″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/6″][vc_column_text]<\/p>\n

El jurado de<\/strong><\/h4>\n

la cata de anchoas.<\/h4>\n

[\/vc_column_text][vc_separator type=\u00bbsmall\u00bb position=\u00bbleft\u00bb color=\u00bb#000000″ thickness=\u00bb2″ up=\u00bb10″ down=\u00bb30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15767″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinero del restaurante El Moli\u0301 de l\u2019Escala<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15763″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Profesor y productor amateur de anchoas<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15772″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Cocinero del restaurante Els Pescadors, de Llanc\u0327a\u0300<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15771″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista gastrono\u0301mico<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb15779″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

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

Profesor de la Escuela de Hosteleri\u0301a y Turismo de Girona<\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=\u00bb35″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_separator type=\u00bbnormal\u00bb color=\u00bb#000000″ thickness=\u00bb1″][vc_empty_space height=\u00bb75″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][vc_column_text]<\/p>\n

Recetas<\/strong><\/h4>\n

relacionadas.<\/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=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb45px\u00bb][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column][vc_empty_space height=\u00bb110″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] Las anchoas. [\/vc_column_text][vc_empty_space height=\u00bb60″][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css_animation=\u00bb\u00bb][vc_column width=\u00bb1\/6″][\/vc_column][vc_column width=\u00bb4\/6″][vc_column_text] A partir del siglo XIX empiezan a aparecer fa\u0301bricas de salazo\u0301n de anchoas…<\/p>\n","protected":false},"author":1,"featured_media":17918,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[245],"portfolio_tag":[],"class_list":["post-17462","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1617-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/17462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/comments?post=17462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media\/17918"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=17462"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=17462"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=17462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}