{"id":43303,"date":"2021-05-14T15:46:48","date_gmt":"2021-05-14T13:46:48","guid":{"rendered":"https:\/\/canfali.com\/es-hora-de-entenderse\/"},"modified":"2025-02-25T09:49:08","modified_gmt":"2025-02-25T08:49:08","slug":"es-hora-de-entenderse","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/es-hora-de-entenderse\/","title":{"rendered":"\u00c9s hora d’entendre’s"},"content":{"rendered":"

 <\/p>\n

Agricultors, hostalers i pescadors obrin el camí perquè posar en la taula els productes de proximitat i de temporada siga una mica més que romanticisme<\/strong><\/p>\n

Aconseguir que el ric patrimoni alimentari de la Marina Alta entre dins de les expectatives dels qui ens visiten és encara una assignatura pendent<\/strong><\/p>\n

A la Sala Túria d'Els Magazinos es va parlar el diumenge d'agricultura, de pesca i de restauració, tres potes d'una taula -la de la nostra cuina- que travessen situacions ben diferents però que -no ho oblidem- conformen una part important de la identitat de la comarca i són, a nivells diferents, sostingues de la seua economia. La taula redona va servir per a reflexionar sobre l'ús dels productes de proximitat i de temporada en l'hostaleria, un valor afegit per a l'oferta d'una ciutat que durant segles ha viscut de la mar i del camp. L'agricultura i la pesca tenen reflex en els seus plats, aqueix receptari tradicional que els hostalers s'obstinen a mantindre i moltes vegades a reinventar oblidant que el que precisament els dona caràcter és el que tenen més a prop.<\/p>\n

El debat va posar de manifest la inquietud generada en els últims anys pel consum dels anomenats productes de quilòmetre 0, que no són més que aquells que incloïen en la seua dieta diària les generacions anteriors a la globalització del comerç i de la indústria agroalimentària. Hi ha hagut un “boom” de xicotets productors dedicats a les labors del camp que a la comarca s'ha posat de manifest amb iniciatives com el Mercat del Riurau de Jesús Pobre o el projecte del Blat de la Marina. La pandèmia ha donat un respir a molts d'aquests agricultors, en els qui els consumidors han trobat productes de qualitat i també confiança. Però, a més, la garantia que en la producció no s'han emprat determinades substàncies i s'ha sigut respectuós amb l'entorn. Perquè, i això ja ningú ho posa en dubte, en les decisions del consumidor és cada vegada major el pes de les qüestions mediambientals.<\/p>\n

Fer arribar aquests productes als restaurants no és tasca fàcil. Com va exposar Diego Mena, es tracta de xicotetes produccions que no podrien proveir a la gran quantitat de negocis d'hostaleria que té la Marina Alta. Implica a més una adaptació permanent de les cartes a la temporada, alguna cosa que sí que se sol fer amb alguns plats fora de carta que s'ofereixen al client com a suggeriments de la casa.<\/p>\n

Kico Pastor va subratllar per la seua part que la comarca té el potencial suficient per a proveir als locals de restauració. Hi ha en canvi falta de vocacions i tant l'agricultura com la pesca, per no citar la ramaderia -sense tot just presència a la Marina Alta- són treballs als quals es dedica molt poca gent.<\/p>\n

Des del sector pesquer, Josep Miquel Bolufer El Surdo va convindre que l'ofici de pescador és tradicional i generacional i va lamentar que les noves generacions de famílies tradicionals de pescadors refusen dedicar-se a la mar. És de l'opinió que menjar productes frescos i de proximitat és un luxe al qual, a diferència del que ací ocorre, no a tot arreu es té accés, i va lamentar al mateix temps que -en el cas de la pesca- moltes espècies no es coneguen i no tinguen eixida en el mercat. <\/p>\n

El repte per a tots, va afegir, Vicent Martí, de l'Oficina de la Ciutat Creativa de la Gastronomia de Dénia, és aconseguir dinamitzar tots dos sectors i que la restauració faça el pas i es proveïsca d'aquests productes per a donar satisfacció a la demanda dels seus clients. Com un altre punt a favor de l'ofici d'agricultor, Xavier Mulet va apuntar el manteniment i la millora del paisatge rural, abandonat i degradat a partir del boom del turisme i el moment de glamur que va començar a viure la gastronomia.<\/p>\n

Per a fer possible que l'hostaleria consumisca els productes de la nostra horta i el peix que agafen les nostres barques conformement a cada temporada, es van posar sobre la taula diverses qüestions. En primer lloc, és indispensable apreciar el valor que té aqueixa manera de fer i produir dels nostres agricultors i pescadors, estimar, tindre estima per la seua labor, la mar, el camp i tot el que representen. Serà necessari també difondre el nostre ric patrimoni alimentari, la nostra cuina i els nostres productes tradicionals i aconseguir que estiguen en les expectatives dels qui venen a menjar a Dénia i a la Marina Alta, fent als nostres restauradors responsables de la custòdia d'aqueix patrimoni. Caldrà creure's realment que això és possible i no és simple romanticisme, valorant que darrere de tot hi ha un saber fer i una base sòlida i creant un relat propi capaç de convéncer i donar dignitat a la nostra oferta. A més, imprescindible per a continuar avançant, fomentar la comunicació entre els tres sectors econòmics per a caminar cap al resultat desitjat i aconseguir que l'engranatge entre els interessos de les tres parts siga el més perfecte possible. <\/p>\n

MESA REDONA <\/strong><\/p>\n

Demà diumenge, a les 11.30 h., taula redona sobre la pesca i l'agricultura sostenible. Participen els agricultors Joan Folqués de Pego de Cult-Eco i Paco Pérez de Pedreguer de L´hort de Neli, els pescadors artesanals Jesús Crespo "El Canari” i Pedro Soler "El Petorrí" i el cuiner José Carlos Siscar, del restaurant Els Cuinetes.<\/p>\n","protected":false},"excerpt":{"rendered":"  Agricultors, hostalers i pescadors obrin el camí perquè posar en la taula els productes de proximitat i…","protected":false},"author":2,"featured_media":22663,"comment_status":"open","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":[38],"tags":[],"class_list":{"0":"post-43303","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sociedad","8":"cs-entry","9":"cs-video-wrap"},"yoast_head":"\n\u00c9s hora d'entendre's - 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