{"id":19133,"date":"2018-11-08T08:43:46","date_gmt":"2018-11-08T08:43:46","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19133"},"modified":"2019-01-22T08:53:13","modified_gmt":"2019-01-22T08:53:13","slug":"anxoves-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/es\/item\/anxoves-1819\/","title":{"rendered":"Anchoas"},"content":{"rendered":"

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Las anchoas.<\/h2>\n

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Las anchoas tienen mucha historia. Cuando menos, situamos el nacimiento m\u00edtico de la salaz\u00f3n en la Costa Brava en el tiempo de los griegos y los romanos. Las primeras f\u00e1bricas, precursoras de la industria actual, aparecen en el siglo XIX, y entre estas destaca la Casa Pont, de Cadaqu\u00e9s. Si bien en este siglo XXI l\u2019Escala es el municipio con m\u00e1s elaboradores, la de Cadaqu\u00e9s ha sido la f\u00e1brica m\u00e1s grande que nunca ha existido. En la Casa Pont eran, adem\u00e1s, fabricantes de barriles, donde se prensaban las anchoas para que quedaran bien anchoadas con la salmuera, a fin de que aguantaran los largos viajes hasta Am\u00e9rica y por toda la Mediterr\u00e1nea.<\/h6>\n

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El resultado era una conserva consciente y con un cuidadoso envejecimiento, que daba a la anchoa un brillante color cobrizo, caoba, y un perfume de pescado fresco, con el seductor sabor yodado del alga, el perfume que los antiguos deseaban para el liquamen<\/em> o garum con que perfumaban y acababan tantos platos. Un producto, por otro lado, que hoy vuelve a estar de moda y del que se han escogido dos referencias en esta edici\u00f3n de Girona Excel\u00b7lent.<\/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 con sello Girona Excel\u00b7lent 2018 – 2019<\/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=\u00bb19174″ img_size=\u00bbmedium\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 en sal, de Anxoves de l\u2019Escala M. 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]El formato cl\u00e1sico de la conserva de anchoas es un tarro de cristal que contiene el boquer\u00f3n (Engraulis encrasicolus<\/em>) limpio, descabezado y sin tripa, y cubierto de una salmuera que lo hace madurar. As\u00ed se han preparado hist\u00f3ricamente las anchoas en l\u2019Escala y as\u00ed las adoba desde 1940 esta empresa, que ocupa una plantilla de 40 personas en unas instalaciones de 3.500\u00a0m\u00b2.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]<\/p>\n

Categor\u00eda: Anchoas saladas<\/p>\n

Sociedad: Anxoves de l\u2019Escala, S.A.<\/p>\n

www.anxovesdelescala.es<\/em><\/a><\/strong>[\/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=\u00bb19178″ img_size=\u00bbmedium\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 en aceite de oliva, de Anxoves de l\u2019Escala M. 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]Anxoves de l\u2019Escala resume toda su experiencia de cultura mediterr\u00e1nea en este tarro. Se maduran las anchoas un m\u00ednimo de seis meses y se desalan en el punto de maduraci\u00f3n preciso, cuando se acent\u00faa su yodado sabor marino. Se extrae la espina central y se envasan los lomos cubiertos con aceite de oliva para que mantengan su textura firme y melosa.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Anchoas con aceite<\/p>\n

Sociedad: Anxoves de l\u2019Escala, S.A.<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/em><\/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=\u00bb19182″ img_size=\u00bbmedium\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 lomos de anchoa, de Anxoves Callol Serrats.<\/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]Fill de J. Callol i Serrats, S.L. es una empresa familiar dedicada a la salaz\u00f3n de anchoas desde 1847 que ha llegado a la sexta generaci\u00f3n con el esp\u00edritu innovador y la forma de hacer de sus antepasados fundadores. Las aceitunas de la variedad manzanilla,<\/em> rellenas a mano, una a una, con el lomo de anchoa tradicional, son el producto ideal para tomar en el verm\u00fa.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Anchoas, especialidades singulares<\/p>\n

Sociedad: Fill de J. Callol Serrats, S.L.<\/p>\n

www.callolserrats.com<\/a><\/strong><\/em><\/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=\u00bb19186″ img_size=\u00bbmedium\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 sin espina en salmuera, de Anxoves de l\u2019Escala M. 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]Estas anchoas llegan envasadas en salmuera, sin la espina central pero con los dos lomos unidos por la cola. Tienen un formato que est\u00e1 pensado para los aficionados a la gastronom\u00eda y los profesionales de la restauraci\u00f3n; es decir, para personas con suficiente experiencia para saber el punto de sal que les conviene. Minutos antes de servirlas se deben poner en remojo y, despu\u00e9s, se escurren y se secan.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Anchoas, especialidades singulares<\/p>\n

Sociedad: Anxoves de l\u2019Escala, S.A.<\/p>\n

www.anxovesdelescala.es<\/strong><\/a><\/em><\/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=\u00bb19190″ img_size=\u00bbmedium\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

Lomo de boquer\u00f3n con vinagre, de Anxoves de Roses.<\/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 empresa de salazones Anxoves de Roses – Conserves Bahia, dedicada al comercio del pescado desde 1960, empez\u00f3 a hacer conservas marinas en 1980. Los lomos de boquer\u00f3n, seleccionados artesanalmente, adobados con vinagre y conservados en aceite de oliva, son uno de sus productos estrella. Estos boquerones envinagrados son ideales como tapa a la hora del aperitivo.[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_column_text]Categor\u00eda: Anchoas, especialidades singulares<\/p>\n

Sociedad: Peixos de Mar Pla de Hermanos Mart\u00ednez, S.L.<\/p>\n

www.anxovesderoses.com<\/a><\/strong>
\n<\/em>[\/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_column_text]<\/p>\n

Paula Mol\u00e9s
\n<\/strong><\/h6>\n

Periodista especialitzada en gastronom\u00eda de Catalunya R\u00e0dio[\/vc_column_text][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 la<\/h4>\n

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

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Ma. \u00c0ngels Jacas<\/strong><\/h6>\n

Cocinera del restaurante Merylou, de l\u2019Escala[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19253″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Paula Mol\u00e9s<\/strong><\/h6>\n

Periodista especialitzada en gastronom\u00eda de Catalunya R\u00e0dio[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19241″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Encarni Fern\u00e1ndez<\/strong><\/h6>\n

Cocinera del restaurante El Celler de la Planassa, de Palam\u00f3s[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19261″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Yun Ju Choi<\/strong><\/h6>\n

Cocinera del restaurante El Celler de Can Roca, de Girona[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column_inner][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb19245″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_empty_space][vc_column_text]<\/p>\n

Joan Carles S\u00e1nchez
\n<\/strong><\/h6>\n

Cocinero del restaurante Es Portal, de Pals[\/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> 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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<\/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] Las anchoas tienen mucha historia. Cuando menos, situamos el nacimiento m\u00edtico de la…<\/p>\n","protected":false},"author":1,"featured_media":19228,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[316],"portfolio_tag":[],"class_list":["post-19133","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-es"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_page\/19133","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=19133"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media\/19228"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/media?parent=19133"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_category?post=19133"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/es\/wp-json\/wp\/v2\/portfolio_tag?post=19133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}