{"id":106163,"date":"2026-07-27T12:39:42","date_gmt":"2026-07-27T10:39:42","guid":{"rendered":"https:\/\/canfali.com\/la-millor-tomaca-es-de-benissa-i-es-diu-rosa\/"},"modified":"2026-07-27T20:38:45","modified_gmt":"2026-07-27T18:38:45","slug":"la-millor-tomaca-es-de-benissa-i-es-diu-rosa","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/la-millor-tomaca-es-de-benissa-i-es-diu-rosa\/","title":{"rendered":"La millor tomaca \u00e9s de Benissa i es diu rosa"},"content":{"rendered":"\n

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Enguany s\u00ed: Javier Cardona guanya el concurs de \u2018La millor tomaca de la Marina\u2019 <\/p><\/blockquote><\/figure>\n\n

La tomaca rosa triomfat. Les tres \u00faltimes edicions del concurs \u2018La millor tomaca de la Marina\u2019 porten el seu nom. En aquesta edici\u00f3, el premi m\u00e9s desitjat del certamen se l’ha emportat Javier Cardona Ferrer, de Benissa, amb una tomaca de la varietat rosa d’Altea. Si l’any passat va haver de conformar-se amb un segon premi, en aquesta ocasi\u00f3 ha aconseguit la gl\u00f2ria amb un producte que es trobava en el moment \u00f2ptim de consum. Per a aix\u00f2, va haver d’avan\u00e7ar dues setmanes la plantaci\u00f3. I, com indicava emocionat despr\u00e9s de rebre el premi, ha pagat la pena. Tamb\u00e9 els ha compensat participar de nou a altres dos concursants reincidents. Inmaculada Lucas (D\u00e9nia) s’ha emportat el segon premi amb una tomaca de la varietat negreta, mentre que Xavier Mulet (Pedreguer) ha quedat tercer amb la seua cor de bou.<\/p>\n\n

Expectaci\u00f3 i nervis es van donar cita el diumenge en Els Magazinos per a gaudir d’una jornada dedicada a la tomaca que va ser, una vegada m\u00e9s, un homenatge als agricultors que continuen treballant la terra amb passi\u00f3 i la mantenen en producci\u00f3. Vint-i-vuit tomaquess van participar en aquest \u201cfestival de sabors i textures\u201d, com el descrivia la periodista Rosa Rivas. Al costat de l’actor Juan Echanove -tots dos van rebre el premi nacional de gastronomia en 2010- va formar part d’un jurat que no ho va tenir res f\u00e0cil a l’hora de decantar-se per les millors tomaques. <\/p>\n\n

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La decisi\u00f3 sempre \u00e9s complexa, reconeixia Quique Dacosta, que una vegada m\u00e9s va estar al capdavant d’un jurat que va tenir com a missi\u00f3 valorar l’aroma, la textura, el sabor i l’aspecte de cada tomaca participant. El cuiner tres estrelles Michelin va agrair el treball i dedicaci\u00f3 dels productors, responsables de qu\u00e8 puguem gaudir de \u201caquests tresors\u201d que omplin de color i sabor els plats a l’estiu. Va qualificar a m\u00e9s de \u201cprivilegi\u201d poder compartir aquest dia amb tots els presents.<\/p>\n\n

La percepci\u00f3 general del jurat va ser que el nivell era molt alt. Calia fixar-se molt b\u00e9 en els xicotets matisos perqu\u00e8 tots els presentats al concurs feien gust de tomaca, dues floretes que ja volguessin escoltar molts venedors de verdures, remarcaven Enrique Garc\u00eda, de Cerveses T\u00faria, i la periodista Marta Hortelano, autora del llibre Esmorzaret<\/em>. Per a acompanyar un entrep\u00e0, ni salses, ni maionesa, ni allioli. On hi haja una bona tomaca ratllada que es lleve tota la resta, va venir a dir aix\u00ed mateix la comunicadora.<\/div><\/p>\n\n
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Aix\u00f2 demana salsa<\/strong><\/div><\/h2>\n\n

Si complicat era decidir entre les 28 tomaques participants -\u201cmolt m\u00e9s que en un concurs d’arrossos\u201d, indicava el creador de contingut gastron\u00f2mic H\u00e9cor Medina-, no ho era menys entre les salses de tomca, una modalitat introdu\u00efda enguany en el concurs. Totes elles arribaven carregades de personalitat i de sabor, subratllava Cuchita Lluch, membre de la Reial Acad\u00e8mia de la Gastronomia. Ella es va decantar per les tres menys amanides, on sobresortia m\u00e9s el sabor de la tomaca. En el mateix sentit es va pronunciar Echanove, per a qui l’important \u00e9s que els condiments no emmascaren el gust de la tomaca i la salsa siga, abans de res, expressi\u00f3 dels sabors del territori.\u00a0<\/p>\n\n

En el lliurament de premis, revelava Quique Dacosta l’autoria de les salses i tamb\u00e9 que en aquesta ocasi\u00f3 no hi hauria premis en aquesta modalitat. Totes brillaven amb llum pr\u00f2pia. Perqu\u00e8 totes havien sigut elaborades per cuiners amb estrella Michelin, als quals el president del jurat havia demanat la seua col\u00b7laboraci\u00f3.\u00a0<\/p>\n\n

Ricard Camarena, Bego\u00f1a Rodrigo, Susi D\u00edaz, Miguel Barrera, Rafa Soler i Kiko Moya van donar alguns detalls sobre la seva elaboraci\u00f3 en els petits v\u00eddeos que es van projectar a la sala. Van parlar de coccions llargues i de l’\u00fas d’ingredients tan diversos com la pebrera, la soia, el gingebre, les t\u00e0peres o l’alf\u00e0brega. No van revelar tots els seus secrets, com era d’esperar. Per\u00f2 la seva pres\u00e8ncia -encara que an\u00e9s en pantalla- va servir per a animar als cuiners professionals a presentar-se l’any que ve al concurs de salses de tomaca. Una iniciativa que estreta encara m\u00e9s el lla\u00e7 entre producte i cuina.\u00a0<\/p>\n\n

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De Benimallunt al cel<\/h2>\n\n

Javier Cardona conrea les seues tomaques en la partida Benimallunt de Benissa. \u00c9s una terra alta i de sec\u00e0, comenta, que va heretar del seu sogre fa 24 anys. \u201cLlavors comen\u00e7\u00e0rem a fer tomaquesi encara no hem parat\u201d, afegeix. \n<\/p>\n\n

Per l’altura del terreny, la maduraci\u00f3 de la tomaca \u00e9s m\u00e9s tardana. Aix\u00ed que per a presentar-se al concurs, va avan\u00e7ar la plantaci\u00f3 dues setmanes. Conrea les varietats rosa d’Altea -amb la qual ha guanyat la vuitena edici\u00f3 del concurs-, valenciana, de penjoll i tres cantos -que l’any passat li va valer el segon premi. Tota la producci\u00f3 es destina a consum propi. \n<\/p>\n\n

Guanyar el concurs \u2018La millor *tomaca de la Marina\u2019 suposa per a ell una injecci\u00f3 d’il\u00b7lusi\u00f3 amb la qual seguir endavant. Ganes, dedicaci\u00f3 i treball no li faltaran. \n<\/p>\n\n

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Tampoc a Inmaculada Lucas, que porta quatre anys participant en el certamen. En 2024 va guanyar el primer premi en la modalitat de penjar. Enguany, va decidir presentar una tomaca de la varietat mutxamelera. Afortunadament, va canviar a \u00faltima hora per la tomaca negreta. \u201cLa calor la va esquerdar i decid\u00edrem presentar una altra varietat\u201d, comptava. Una decisi\u00f3 encertada que li ha valgut el segon premi. Conrea les seues tomaques en l’hort familiar de la partida La Plana de D\u00e9nia al costat del seu marit, que ha estat premiat tamb\u00e9 en alguna altra edici\u00f3 del certamen. <\/p>\n\n

Enguany va haver-hi diplomes per les tomaques en conserva, secque i de penjar. Tamb\u00e9 Javier Calvo va presentar un nou lliurament del col\u00b7leccionable \u2018El nostre territori\u2019, en aquesta ocasi\u00f3 dedicat als companys de viatge<\/em> de la tomaca despr\u00e9s del descobriment d’Am\u00e8rica.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"Enguany s\u00ed: Javier Cardona guanya el concurs de \u2018La millor tomaca de la Marina\u2019 La tomaca rosa triomfat.…","protected":false},"author":6,"featured_media":106082,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[574],"tags":[8683,903,9072,9069,8682,3270,9070,9071],"class_list":["post-106163","post","type-post","status-publish","format-standard","has-post-thumbnail","category-sociedad-2","tag-cuchita-lluch","tag-els-magazinos-ca-es","tag-inmaculada-lucas","tag-javier-cardona","tag-juan-echanove","tag-la-millor-tomaca-ca-es","tag-rosa-rivas","tag-xabier-mulet","cs-entry","cs-video-wrap"],"yoast_head":"\nLa millor tomaca \u00e9s de Benissa i es diu rosa - 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