{"id":113253,"date":"2026-09-24T12:11:35","date_gmt":"2026-09-24T10:11:35","guid":{"rendered":"https:\/\/canfali.com\/una-vintena-de-productors-cuiners-i-artesans-lluiran-el-segell-bancalet-en-el-dna-festival\/"},"modified":"2026-09-24T12:13:36","modified_gmt":"2026-09-24T10:13:36","slug":"una-vintena-de-productors-cuiners-i-artesans-lluiran-el-segell-bancalet-en-el-dna-festival","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/una-vintena-de-productors-cuiners-i-artesans-lluiran-el-segell-bancalet-en-el-dna-festival\/","title":{"rendered":"Una vintena de productors, cuiners i artesans lluiran el segell Bancalet en el D*na Festival"},"content":{"rendered":"\n

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Una vintena de productors, cuiners i artesans lluiran el segell Bancalet en el D*na Festival \n \n \n \nEl D*na Festival Gastron\u00f2mic obri les portes una vegada m\u00e9s als productes Bancalet, la marca que identifica el comprom\u00eds amb la cultura gastron\u00f2mica i agroaliment\u00e0ria de la comarca. Una vintena de productors, cuiners i artesans que llu\u00efxen este distintiu participaran en una edici\u00f3 del festival enfocada a la manera en qu\u00e8 la cuina s\u2019ha anat obrint, compartint i escrivint. Ells tenen molt a dir d\u2019eixos coneixements que s\u2019han transm\u00e8s de generaci\u00f3 en generaci\u00f3, en saben bona cosa. Les seues s\u00f3n hist\u00f2ries que parlen de paisatge, d\u2019estima per la terra, de feines de sol a sol, de t\u00e8cniques que s\u2019han mantingut -i tamb\u00e9 s\u2019han enriquit- amb els anys, de sabors, de records i de mem\u00f2ria. En definitiva, de la Marina Alta. \n \n \n \n<\/p>\n\n

Els dies 26 i 27 de setembre, al llarg del gran aparador que \u00e9s el festival, les parades dels cuiners, elaboradors i artesans Bancalet convidaran els visitants a fer un tast i endur-se a casa sabors i productes lligats al territori, tots ells sin\u00f2nim de bones pr\u00e0ctiques i reflex d\u2019una identitat. \n \n \n \n<\/p>\n\n

El contacte directe amb ells els permetr\u00e0 con\u00e8ixer de primera m\u00e0 les seues hist\u00f2ries, qu\u00e8 hi ha darrere de cada plat i producte, els usos que se\u2019n poden fer o les curiositats que l\u2019envolten. \n \n \n \n<\/p>\n\n

Estaran en el festival el restaurant El Marino, Pichi\u2019s Cofee Roasters, Defangcuit Cer\u00e0mica, Ca Paquitina, Helados Palacio, Melaca Miel, El Serralet de Seg\u00e0ria, Casa Leyda, Bodega Teulada, Celler Les Freses, Joan de la Casa. Viticultor, Frutos secos La Pansa, Nyas Coca, La Coquer\u00eda, Ca Seko i Beekery. \n \n \n<\/p>\n\n

\n \n \n \n \nTamb\u00e9 el segell Bancalet tindr\u00e0 pres\u00e8ncia en els tallers. El cuiner Bruno Ruiz (Aticcook) i el productor de fruites, verdures i herbes arom\u00e0tiques Joan Folqu\u00e9s (Cult-eco) compartiran el taller \u2018Amb nom propi: artesania, terra i cuina d\u2019origen en Bancalet\u2019. Ruiz intervindr\u00e0 tamb\u00e9 en un taller batejat com \u2018Alma de Mar. La segona vida de la sal de dessalaci\u00f3 en l’alta cuina local\u2019. Mentre que Jos\u00e9 Manuel L\u00f3pez (Ca Seko) enfocar\u00e0 el seu taller del dissabte a la \u2018Cuina amb hist\u00f2ria, records de la inf\u00e0ncia\u2019. \n \n \n \n<\/p>\n\n

Toni Arab\u00ed (Ca Curro) i Fran J.Sancho (Ca Paquitina), membres de l’Associaci\u00f3 de Xarcuters Artesans de la Marina, participaran en el taller \u2018Embotit saludable i tradicional de la Marina: artesania, innovaci\u00f3 i sostenibilitat\u2019. De \u2018Gelats dol\u00e7os i salats amb nitrogen l\u00edquid\u2019 anir\u00e0 el taller d\u2019\u00c1lvaro Verd\u00fa (Verd\u00fa Artesanos) i de \u2018Com diferenciar la mel pura i curiositats\u2019 el de Jaume Leyda (Casa Leyda). \n \n \n \n \n \n \n \n \n \n <\/p>\n\n

La tem\u00e0tica del festival gira al voltant de la transmissi\u00f3 del coneixement. Precisament, un dels llibres de cap\u00e7alera sobre la cuina de la comarca inspirar\u00e0 la pon\u00e8ncia del xef Jos\u00e9 Manuel L\u00f3pez del diumenge (17.45 hores) en el gran Escenari del Mar. Ser\u00e0 el seu homenatge al Vademecum de cocina de la Marina Alta, de Carlos Llorca i \u00c1ngeles Ruiz, un complet receptari de cuina tradicional que es va editar per primera vegada en 2003 i que a hores d\u2019ara \u00e9s un cl\u00e0ssic de la nostra gastronomia.<\/p>\n\n

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