{"id":60019,"date":"2025-03-24T09:44:50","date_gmt":"2025-03-24T08:44:50","guid":{"rendered":"https:\/\/canfali.com\/el-mosset-on-el-producte-es-la-millor-carta-de-presentacio\/"},"modified":"2025-03-24T12:45:51","modified_gmt":"2025-03-24T11:45:51","slug":"el-mosset-on-el-producte-es-la-millor-carta-de-presentacio","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/el-mosset-on-el-producte-es-la-millor-carta-de-presentacio\/","title":{"rendered":"El Mosset, on el producte \u00e9s la millor carta de presentaci\u00f3"},"content":{"rendered":"\n

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Casa Meua \u00e9s Casa Teua<\/em> aterra en un local familiar que aposta per la qualitat i les elaboracions senzilles<\/p>\n<\/blockquote>\n\n

Fa ja gaireb\u00e9 trenta anys que Dionisio L\u00f3pez Yag\u00fce i Pepita Coll Conejero van obrir El Mosset en el n\u00famero 24 del carrer Sertori de D\u00e9nia. Ho van fer amb il\u00b7lusi\u00f3 i, malgrat la seva joventut, amb una bona experi\u00e8ncia a la seva esquena en aix\u00f2 de l’hostaleria. Amb els anys, han fet d’aquell negoci un lloc reconegut per la qualitat del producte i la senzillesa dels seus plats. Perqu\u00e8 per a gaudir de la bona taula, no es precisa de sofisticaci\u00f3. El bon fer, la t\u00e8cnica i una mat\u00e8ria primera de qualitat solen ser garantia d’\u00e8xit. I aix\u00f2 \u00e9s el que han transm\u00e8s al seu fill Ezequiel, que ha heretat d’ells la passi\u00f3 per la restauraci\u00f3. Als seus 24 anys, i amb una s\u00f2lida formaci\u00f3, est\u00e0 cridat a agafar les regnes d’un restaurant que aquest mes \u00e9s protagonista del programa Casa Meua \u00e9s Casa Teua<\/em> d\u2019Els Magazinos. <\/p>\n\n

El sopar en El Mosset se celebrar\u00e0 el dijous 27 de mar\u00e7. El men\u00fa ser\u00e0 una simfonia de sabors i de productes caracter\u00edstics de la cuina del restaurant amfitri\u00f3. Tots ells amb targeta de presentaci\u00f3. \u00c9s a dir, de proced\u00e8ncia acreditada i, a m\u00e9s, elaborats al mode tradicional. Amb iniciatives com aquesta, inclosa en el projecte Cuina de Territori, Els Magazinos i Cervesa T\u00faria homenatgen no sols restaurants hist\u00f2rics de la Marina Alta sin\u00f3 tamb\u00e9 als qui han deixat empremta en la seva cuina i en el paladar dels qui s’han acostat a la seva taula. <\/p>\n\n

Dionisio, Pepita i Ezequiel fan bo aquell refrany que diu que \u201cde casta le viene al galgo\u201d. Molts recordaran encara aquell m\u00edtic local del Passeig del Saladar de D\u00e9nia que van aixecar Dionisio L\u00f3pez Ortega i Dolores Yag\u00fce. Jamones D\u00e9nia va ser l’escola on Dioni i Pepita van fer els seus primers passos. Poc despr\u00e9s de casar-se i tenir al seu primer fill, que tamb\u00e9 es diu Dioni, es van embarcar en la seva primera aventura hostalera per compte propi. Van posar rumb a Alacant i en la Cerveseria Dioni van acabar de formar-se. \u201cVa ser all\u00ed on veritablement vam aprendre\u201d, explica ell. Van haver de treballar molt, van assumir una responsabilitat que abans no tenien i van donar satisfacci\u00f3 a una clientela diferent. \u201cAll\u00ed f\u00e8iem de tot, des de tapes i paelles a karaoke i comunions\u201d, recorden. Pepita ho descriu com \u201cun bar de barri, familiar\u201d, en el qual es respirava molt bon ambient i que, en definitiva, \u201cva ser la nostra universitat\u201d. <\/p>\n\n

Van passar cinc anys a Alacant, \u201cfins que ens vam adonar que ho ten\u00edem tot fet\u201d. Van tornar a D\u00e9nia i, despr\u00e9s d’una curta temporada en el local del Saladar, van obrir El Mosset. Va ser una aposta una miqueta arriscada, en un barri que no era ni ombra del que \u00e9s ara i gaireb\u00e9 als l\u00edmits de la ciutat, quan encara Joan Fuster no era l’avinguda que avui coneixem. Tenien clar el que volien. No podien faltar el bon pernil, el bon formatge i el bon vi. Ni tampoc una planxa a la vista. <\/p>\n\n

\u201cDes del principi apostem pel bon producte\u201d, assenyala Dioni, \u201ci si ten\u00edem quatre llaunes, havien de ser bones\u201d. La cua de bou, de C\u00f2rdova. La tonyina roja, d’Illa Cristina i del Mediterrani. El cabrit, de M\u00farcia. El formatge i l’embotit, manxecs. Els fesols, de Tolosa. Els cigrons, pedrosillanos. I aix\u00ed un llarg etc\u00e8tera que passa pel peix fresc, el salat i el producte de la Marina Alta. <\/p>\n\n

En El Mosset presumeixen d’estar vinculats al segell Bancalet i d’haver anat introduint menjar casol\u00e0 i de cullera en una carta que ha anat evolucionant sense deixar de costat la inclinaci\u00f3 cap a la tradici\u00f3. Serveixin d’exemple l’amanida de \u2018capellans\u2019, el putxero la \u2018llandeta\u2019. <\/p>\n\n

Encara que Dioni fill, Bel\u00edn i Ezequiel van estar sempre en contacte i van ajudar amb el negoci familiar, va ser al benjam\u00ed de la fam\u00edlia a qui li va pegar per estudiar cuina. Ho va fer en el Cdt, on va cursar el cicle superior de cuina i es va especialitzar com a mestre arrosser. Ara \u00e9s Dionisio qui apr\u00e8n d’ell, confessa el pare, qui t\u00e9 clar que cal donar pas a les noves generacions. <\/p>\n\n

Per al fill, \u00e9s important mantenir el que s’ha aconseguit durant tants anys de treball, sense caure en la rutina i amb una mentalitat oberta. Per aix\u00f2, els esmorzars continuen sent una de les seves millors targetes de presentaci\u00f3. Ens recomanen l’entrep\u00e0 Arco Iris, \u201cel que ens feia el meu pare quan an\u00e0vem de viatge\u201d, recorda Dioni. Porta bonito en escabetx -\u201cque siga d’Ortiz\u201d, precisa-, pebrot del piquillo, anxoves i piparra basca. El cl\u00e0ssic, de pernil Ib\u00e8ric, no falla. Per\u00f2 hi ha una llarga llista d’entrepans entre els quals triar, amb noms tan suggeridors com Alvarito, Javito o Cojonudo. O tan lligats al set\u00e8 art com Jack Sparrago, Kevin Bacon, Clint Eastwood o DiCaprio. Perqu\u00e8 en El Mosset els agrada del cinema. I per a comprovar-ho, per si alg\u00fa no s’havia adonat, nom\u00e9s cal donar un cop d’ull a les fotografies que pengen de les parets del local. <\/p>\n\n

Ezequiel, Dioni i Pepita s\u00f3n el cor del Mosset. El primer \u201c\u00e9s la perfecci\u00f3\u201d, diu el fill. \u201cEl necessite, per la seva rectitud, perqu\u00e8 vol que tot estiga controlat i en el lloc on ha d’estar\u201d, afegeix. La seva mare, que ha estat una llarga temporada fora per\u00f2 sempre lligada a l’hostaleria, \u201c\u00e9s la cara amable del restaurant\u201d, indica el jove. Va tornar al gener de 2025, despr\u00e9s de 12 anys, precisa ella, \u201cal que sempre ha estat la meva casa\u201d. All\u00ed comprova, dia a dia, com el fill gaudeix amb el seu treball. Perqu\u00e8 a ell, afirmen els pares, \u201cli agrada el que fa i a m\u00e9s t\u00e9 do de gents\u201d. <\/p>\n\n

Des de fa ja uns anys, amb el suport de l’Associaci\u00f3 d’Empresaris d’Hostaleria i Turisme de la Marina Alta (AEHTMA), participen en l’organitzaci\u00f3 de jornades gastron\u00f2miques, com les de cullera, de l’arr\u00f2s, de coques de la Marina o de croquetes. \u00c9s habitual veure’ls participar tamb\u00e9 en la Ruta de Tapes. <\/p>\n\n

El secret del seu \u00e8xit, \u201cno escatimar mai en el producte\u201d. Porten gaireb\u00e9 30 anys amb el mateix prove\u00efdor de carn i encara treballen amb el mateix prove\u00efdor de saladura amb el qual taballava Dioni \u201cel jamonero\u201d. \u201cOfereix un bon producte i sempre parlaran b\u00e9 de tu\u201d, sentencien. <\/p>\n\n

El sopar del dijous 27 de mar\u00e7, a les 21 h., en El Mosset D\u00e9nia<\/strong>Pa de massa mare amb sobrassada de Mallorca, alls adobats i piparra basca; Tomaca Cherokee amb saladures murcianes i capell\u00e0 de D\u00e9nia; Pernil Ib\u00e8ric de Huelva i Formatge Manxec curat en llard de Porc Ib\u00e8ric DOP; Niu cruixent amb mojo pic\u00f3n de coriandre, gules, gambes i alls tendres, melmelada de tomaca, pebrot del Piquillo i ou ferrat; Bacallar d’ham amb base d’escalivada i cre\u00eflla; Cua de bou Utrero de C\u00f2rdova al vi negre de la Marina Alta; Postres:<\/u><\/strong> Past\u00eds valenci\u00e0 d’ametlla artesana de Vimar pastisseria amb gelat de torr\u00f3 de Germans Verd\u00fa (D\u00e9nia). Maridatge:<\/u><\/strong> Cerveses Inedit i T\u00faria amb dos dels plats. Preu:<\/u><\/strong> 48\u20ac; Reserves:<\/u><\/strong> 966425416. <\/p>\n","protected":false},"excerpt":{"rendered":"Casa Meua \u00e9s Casa Teua aterra en un local familiar que aposta per la qualitat i les elaboracions…","protected":false},"author":6,"featured_media":60016,"comment_status":"closed","ping_status":"closed","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":[589],"tags":[707,687,706,692,689,688],"class_list":{"0":"post-60019","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia-ca-es","8":"tag-casameuaescasateua-ca-es","9":"tag-denia-ca-es","10":"tag-elsmagazinos-ca-es","11":"tag-gastronomia-ca-es","12":"tag-hostaleria","13":"tag-marinaalta-ca-es","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"\nEl Mosset, on el producte \u00e9s la millor carta de presentaci\u00f3 - 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