{"id":60209,"date":"2025-03-25T15:12:02","date_gmt":"2025-03-25T14:12:02","guid":{"rendered":"https:\/\/canfali.com\/la-gamba-vol-senzillesa-i-claredat-en-el-plat\/"},"modified":"2025-03-25T17:50:42","modified_gmt":"2025-03-25T16:50:42","slug":"la-gamba-vol-senzillesa-i-claredat-en-el-plat","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/la-gamba-vol-senzillesa-i-claredat-en-el-plat\/","title":{"rendered":"La gamba vol senzillesa i claredat en el plat"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">El restaurant Barro d&#8217;\u00c0vila guanya el Concurs Internacional de Cuina Creativa de la Gamba Roja de D\u00e9nia<\/p>\n<\/blockquote>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">AEHTMA concedeix el premi especial a t\u00edtol p\u00f2stum a Jos\u00e9 Luis Yzuel, president de Hosteler\u00eda de Espa\u00f1a<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">El XIII Concurs Internacional de Cuina Creativa de la Gamba Roja de D\u00e9nia ja t\u00e9 guanyadora. Ana L\u00e1zaro, del restaurant Barro d&#8217;\u00c0vila, s&#8217;ha al\u00e7at amb el primer premi del certamen amb la seva \u2018Pr\u00edmula i gamba\u201d, un plat senzill que ens trasllada al moment que vivim, la primavera, i al canvi de temporada. Precisament, el jurat, que ha presidit la periodista gastron\u00f2mica Julia P\u00e9rez, ha premiat l&#8217;elaboraci\u00f3 senzilla i la claredat de la seva proposta. Era la segona vegada que la jove cuinera participava en el concurs i les seves paraules eren de satisfacci\u00f3. Afirmava que \u201cla gamba en si \u00e9s protagonista i no precisa de molts elements especials\u201d i anunciava tamb\u00e9 que inclour\u00e0 el plat en la carta del restaurant.    <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"700\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-1024x700.jpg\" alt=\"\" class=\"wp-image-60191\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-1024x700.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-300x205.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-768x525.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-1536x1050.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-2048x1400.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gambaplat-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">El plat guanyador del concurs.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">El segon premi del concurs ha viatjat a Osca, al restaurant Canfranc Express, amb una \u2018gamba vermella amb ficoide glacial i c\u00edtrics\u2019 preparada per Ariel Mungu\u00eda. Mentre que el tercer ha estat per al restaurant Scapar, de Barcelona, amb una creaci\u00f3 del cuiner Koichi Kuwabara, que ha portat la gamba a la tradici\u00f3 japonesa amb la seva \u2018yaki tofu de gamba vermella\u2019. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-1024x678.jpg\" alt=\"\" class=\"wp-image-60193\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba3-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Els tres primers classificats.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La presidenta del jurat ha aconsellat als participants tenir les idees clares en la cuina i provar b\u00e9 els plats abans que passen a formar part de l&#8217;oferta dels seus restaurants. Unes recomanacions que han sonat a petita renyina despr\u00e9s que afirm\u00e9s que \u201cla confusi\u00f3 del moment en qu\u00e8 vivim es trasllada tamb\u00e9 a la cuina\u201d. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-1024x678.jpg\" alt=\"\" class=\"wp-image-60203\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba8-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">La presidenta del jurat.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-15 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" data-id=\"60201\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-1024x678.jpg\" alt=\"\" class=\"wp-image-60201\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gaqmba7-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">L&#8217;alcalde de D\u00e9nia amb els guanyadors del certamen.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>RECONEIXEMENT I SOLIDARITAT<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-1024x678.jpg\" alt=\"\" class=\"wp-image-60195\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba6-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Paraules emocionades de la presidenta d&#8217;AEHTMA.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Entre alegries i celebracions, en el lliurament de premis del certamen hi ha hagut tamb\u00e9 un moment per al record. L&#8217;Associaci\u00f3 d&#8217;Empresaris d&#8217;Hostaleria i Turisme de la Marina Alta (AEHTMA) ha concedit el premi especial a t\u00edtol p\u00f2stum a Jos\u00e9 Luis Yzuel, president d&#8217;Hosteler\u00eda de Espa\u00f1a, que va faltar fa unes setmanes. La presidenta, Cristina Sell\u00e9s, ha reconegut la seva passi\u00f3 i dedicaci\u00f3 al sector i la \u201cpetjada inesborrable\u201d que ha deixat en el m\u00f3n de la gastronomia i l&#8217;hostaleria. Un far, ha dit, que va impulsar un bon nombre de projectes en benefici de \u201cla ind\u00fastria de la felicitat\u201d, com a ell li agradava denominar-la. En el seu nom ha rebut el guard\u00f3 Manuel Espinar, president de la Confederaci\u00f3 Empresarial d&#8217;Hostaleria i Turisme de la Comunitat Valenciana (CONHOSTUR).    <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-1024x678.jpg\" alt=\"\" class=\"wp-image-60197\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba2-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Els hostalers de la Marina Alta s&#8217;han solidaritzat amb els afectats per la dana.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Manuel Espinar tamb\u00e9 ha recollit un xec per valor de 5.000 euros amb els quals el sector hostaler de la Marina Alta vol fer costat als afectats per la dana. Espinar ha subratllat que encara hi ha m\u00e9s de 1.600 empreses molt afectades i que 300 encara no han pogut aixecar la persiana. Ha advertit tamb\u00e9 que es corre el perill que 74 poblacions queden despoblades si no s&#8217;adopten mesures urgents.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"678\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-1024x678.jpg\" alt=\"\" class=\"wp-image-60199\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-1024x678.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-300x199.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-768x509.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-1536x1017.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-2048x1356.jpg 2048w, https:\/\/canfali.com\/app\/uploads\/2025\/03\/gamba5-scaled.jpg 2560w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Els huit finalistes amb els components del jurat i els participants en el lliurament dels premis.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"El restaurant Barro d&#8217;\u00c0vila guanya el Concurs Internacional de Cuina Creativa de la Gamba Roja de D\u00e9nia AEHTMA&hellip;","protected":false},"author":6,"featured_media":60190,"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":[822,821,820,689],"class_list":["post-60209","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gastronomia-ca-es","tag-concurs","tag-cuina","tag-gamba-roja-ca-es","tag-hostaleria","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - 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