{"id":111339,"date":"2026-09-04T09:32:50","date_gmt":"2026-09-04T07:32:50","guid":{"rendered":"https:\/\/canfali.com\/arriba-la-jornada-viu-larros-mariner-a-els-magazinos\/"},"modified":"2026-09-04T11:20:41","modified_gmt":"2026-09-04T09:20:41","slug":"arriba-la-jornada-viu-larros-mariner-a-els-magazinos","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/arriba-la-jornada-viu-larros-mariner-a-els-magazinos\/","title":{"rendered":"Arriba la jornada Viu l’Arr\u00f2s Mariner a Els Magazinos"},"content":{"rendered":"\n

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Hi haur\u00e0 activitats dedicades a la tradici\u00f3 culin\u00e0ria del barri de Baix la Mar, un esmorzar i degustacions<\/h2>\n<\/blockquote>\n\n

\nEls Magazinos celebrar\u00e0 dissabte que ve 19 la seua tradicional trobada al voltant de l’arr\u00f2s mariner per a reivindicar este llegat culinari del barri de pescadors Baix la Mar. La quinta edici\u00f3 de Viu l\u2019arr\u00f2s mariner, emmarcada dins del projecte Cuina de Territori i de la m\u00e0 de Cervesa T\u00faria, ser\u00e0 un recorregut gastron\u00f2mic per la identitat de D\u00e9nia i la Marina Alta per a honrar una recepta que \u00e9s molt m\u00e9s que aix\u00f2. L’arr\u00f2s mariner \u00e9s un plat identitari que naix d’un territori, d’una mar, d’uns pescadors i agricultors, d’una manera de cuinar que s’ha transm\u00e9s de generaci\u00f3 en generaci\u00f3. \n \n <\/p>\n\n

Durant una jornada festiva i oberta al p\u00fablic, Els Magazinos recuperar\u00e0 eixa hist\u00f2ria per a portar-la fins a la taula, amb l’arr\u00f2s com a fil conductor. \u201cViu l\u2019arr\u00f2s mariner\u201d 2026 presa el relleu de les Jornades d’Arr\u00f2s Mariner, de les quals ja es van celebrar quatre edicions fa ja dos d\u00e8cades, des de 2006, amb Diana i Federico Cervera com a impulsors. Enguany, compta amb la col\u00b7laboraci\u00f3 d’HostelBe. \n \n<\/p>\n\n

En esta ocasi\u00f3, el cartell anunciador de la jornada \u00e9s obra de Bonavista Taller, estudi creatiu de les dissenyadores castellonenques J\u00falia Badia i Gl\u00f2ria Esteve, amb un estil molt caracter\u00edstic: colorista, fresc i mediterrani. \n \n <\/p>\n\n

La programaci\u00f3 de Viu l\u2019Arr\u00f2s Mariner 2026 comen\u00e7ar\u00e0 de 10.30 a 12 hores amb la taula redona titulada \u201cL\u2019arr\u00f2s de Baix la Mar\u201d, centrada en la hist\u00f2ria, el territori i la mem\u00f2ria d’una cuina marinera. La trobada abordar\u00e0 com l’arr\u00f2s mariner no naix d’una recepta, sin\u00f3 de la trobada entre un territori d’arr\u00f2s i de mar, uns pescadors, un barri i una manera de cuinar, i estar\u00e0 moderada per la periodista gastron\u00f2mica Marina Vega. \n \n <\/p>\n\n

Entre els participants de la taula redona es troba Javier Calvo, doctor en Hist\u00f2ria, qui presentar\u00e0 el nou quadern del Nostre Territori, dedicat a la mem\u00f2ria del barri, oferint una mirada a Baix la Mar, a la seua gent i a la relaci\u00f3 hist\u00f2rica entre esta zona, el port, la pesca i la cuina. Tamb\u00e9 participar\u00e0 l’agricultor Pepe Morera d’Arr\u00f2s El Segador, de Pego, que representa a la quarta generaci\u00f3 dedicada al cultiu de l’arr\u00f2s de les varietats Bomba i Bomb\u00f3 amb Denominaci\u00f3 d’Origen Arr\u00f2s de Val\u00e8ncia. \n \n \n<\/p>\n\n

Els pescadors Paco Sala i Alejandro Forrat, de la Barca Troia de la Confraria de D\u00e9nia, participaran com a patr\u00f3 i cuiner respectivament. At\u00e9s que s\u00f3n dels pocs que continuen elaborant a bord l’arr\u00f2s mariner per al ranxo de la tripulaci\u00f3, explicaran els peixos i mariscos que utilitzen, d’on ve el nom d’arr\u00f2s a banda i els secrets dels mariners per a cuinar en alta mar, aportant una conversa des de l’experi\u00e8ncia dels qui coneixen la mar de primera m\u00e0. \n \n \n<\/p>\n\n

El panell de ponents inclou aix\u00ed mateix al cuiner Jaume Cervera, del Grup Casa Federico, qui gestiona les compres de cuines de restaurants de la fam\u00edlia Cervera com Al Forn, Els Tomassets, Primera L\u00ednia, Casa Federico i l’Hotel Nou Rom\u00e1, on actualment dirigix la cuina del restaurant La Senia de Federico. Jaume Cervera ha sabut heretar el llegat de la cuina de la seua \u00e0via Pepa Teresa i de la seua mare Rosa Devesa per a convertir el menjar quotidi\u00e0 i les receptes familiars en la base del receptari dels restaurants que gestionen.<\/p>\n\n

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