{"id":70901,"date":"2025-07-28T12:33:43","date_gmt":"2025-07-28T10:33:43","guid":{"rendered":"https:\/\/canfali.com\/rosa-i-de-pedreguer-aixi-es-la-millor-tomaca\/"},"modified":"2025-07-29T10:42:35","modified_gmt":"2025-07-29T08:42:35","slug":"rosa-i-de-pedreguer-aixi-es-la-millor-tomaca","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/rosa-i-de-pedreguer-aixi-es-la-millor-tomaca\/","title":{"rendered":"Rosa i de Pedreguer, aix\u00ed \u00e9s \u2018la millor tomaca\u2019"},"content":{"rendered":"\n

<\/p>\n\n

Antonio Noguera, Javier Cardona i Jos\u00e9 Tudela posen cara a un treball que amaga passi\u00f3 per la terra i hist\u00f2ries de sacrifici i resili\u00e8ncia<\/p><\/blockquote><\/figure>\n\n

En l’ambient del restaurant Les Cuinetes es viu la incertesa pr\u00e8via al moment en qu\u00e8 el jurat fa\u00e7a p\u00fablic el seu veredicte. Entre les converses i la bona sintonia que genera el Concurs de la Millor Tomaca de la Marina flota en l’aire eixe punt de nervis i tensi\u00f3, es palpa i s’intueix en les cares. La majoria dels concursants s\u00f3n aficionats, descendents de fam\u00edlies que han estimat i conreat el camp, apassionats de les tomaques i de la terra. Un veter\u00e0 en el certamen, Antonio Noguera, de Pedreguer, s’emporta el primer premi amb una tomaca rosa que ha conreat en el seu hort de la partida Alberca, de terra roja i a la qual no li falta l’aigua. El segon premi \u00e9s per a Javier Cardona, de Benissa, amb una tomaca tres cantos. I el tercer se’n va a Benig\u00e0nim, a la comarca de la Vall d’Albaida, i \u00e9s per a una tomaca rosa de Salem conreat per Jos\u00e9 Tudela, un altre cl\u00e0ssic en Els Magazinos.<\/p>\n\n

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Abra\u00e7ades, felicitacions i ll\u00e0grimes de satisfacci\u00f3 s\u00f3n ara la nota destacada. Tamb\u00e9 les cares dels qui no han obtingut premi. Perqu\u00e8, com deia una de les concursants, \u201cguanyadors som tots\u201d. El plaer de sembrar les tomaques, cuidar-les, veure-les cr\u00e9ixer, presentar-les al concurs i arribar a la final no t\u00e9 preu. Per aix\u00f2, encara que no hi haja premi, hi ha hagut recompensa.<\/p>\n\n

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Llavors antigues<\/strong><\/p>\n\n

A Antonio Noguera li ve l’afici\u00f3 per la tomaca de fam\u00edlia. El seu pare ha estat agricultor i, encara que ell es dedica al muntatge de tancats met\u00e0l\u00b7lics, ha sentit des de fa temps el cuquet del camp. Porta diversos anys investigant amb llavors antigues i recopilant informaci\u00f3 d’agricultors de Pedreguer i d’altres pobles. \u201cHas de plantar i provar fins a trobar el terreny i el clima on vagen b\u00e9\u201d, explica.<\/p>\n\n

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Ell va trobar el lloc adequat per a la llavor perfecta, la de la tomca rosa de Pedreguer, com ell l\u2019anomena, en la partida Alberca. La planta al febrer i \u00e9s ara quan est\u00e0 en el punt \u00f2ptim. \u201c\u00c9s com el \u2018mel\u00f3 d\u2019Alger\u2019 -afegeix -, les llavors, la pell i la carn s’ajunten i es fonen i, a m\u00e9s, t\u00e9 un sabor suau i gens \u00e0cid\u201d.<\/p>\n\n

Aquesta \u00e9s la segona temporada que Noguera, que s’ha emportat uns altres premis en edicions anteriors del certamen, conrea la tomaca rosa de Pedreguer. Per a ell, la manera ideal de menjar-se-la \u00e9s \u201ctallant-la per la meitat i a trossets, amb un poc de sal grossa i amb oli del bo\u201d. I, encara que molts defensen el contrari, refredant-la abans una mica.<\/p>\n\n

Gaudeix parlant de les tomaques i ell i la seva esposa s\u00f3n experts en tomaques \u2018de penjar\u2019, secs, en conserva i elaborant melmelada. Afirma que cada vegada li agrada m\u00e9s el m\u00f3n de la tomaca, entre altres coses, \u201cperqu\u00e8 t’ajuntes amb bona gent\u201d, assegura.<\/p>\n\n

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Un tresor per al gaudi<\/strong><\/p>\n\n

De les bondats de la tomaca i el treball dels agricultors es va parlar, i molt, durant el concurs. Dos prestigiosos cuiners amb estrelles Michelin, Quique Dacosta i Ricard Camarena, van formar part d’un jurat que va destacar el bon nivell de les tomaques presentades. La puntuaci\u00f3 per als tres primers va estar bastant igualada i van quedar a bastant dist\u00e0ncia del quart i cinqu\u00e8 classificat.<\/p>\n\n

Quique Dacosta, que va actuar de nou com a president del jurat, es va referir a la \u201cil\u00b7lusi\u00f3\u201d que hi ha darrere de cada tomaca, \u201cun tresor\u201d concebut per al gaudi que, com el treball dels qui el conreen, es posa en valor en iniciatives com la d\u2019Els Magazinos. Enguany, els productors s’han hagut d’enfrontar a una climatologia complicada, va remarcar Camarena, que no ha posat les coses f\u00e0cils per a obtenir un producte de qualitat. \u201cEl m\u00e8rit\u201d, va afegir, \u201c\u00e9s dels agricultors\u201d.<\/p>\n\n

El concurs d\u2019Els Magazinos \u00e9s el gran homenatge de l’estiu al sector primari<\/p><\/blockquote><\/figure>\n\n

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Com homenatge a ells, a les hist\u00f2ries de resili\u00e8ncia, esfor\u00e7 i sacrifici que amaga el seu treball, i amb la finalitat de posar en valor el producte local i de temporada s’organitza el concurs. El diumenge va haver-hi temps per a escoltar algunes d’aquestes hist\u00f2ries. Rosita Pons Forn\u00e9s, de Jes\u00fas Pobre i El Verger, com ella es presenta, va explicar quin \u00e9s el proc\u00e9s d’elaboraci\u00f3 de la tomaca en conserva. Com en tot, com millor siga la tomaca, la conserva ser\u00e0 de major qualitat, va precisar. I Jaume Noguera, d’Ondara, va voler retre un petit homenatge al seu oncle Vicente, que va morir fa uns mesos i que encara l’any passat, amb 93 anys, va participar en el concurs. Ell pertany a la quarta generaci\u00f3 d’agricultors de la fam\u00edlia i enguany ha participat amb un empelt de tomaca bekerly, cor i rosa, \u201cmolt delicada, sense tot just pell i de carn molt agradable, amb una dol\u00e7or \u00e0cida\u201d, explicava.<\/p>\n\n

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L’acte va ser condu\u00eft per Marina Vega, gran mestra de cerim\u00f2nies.<\/figcaption><\/figure>\n\n

Dels 30 inscrits, finalment van participar en el concurs 25 agricultors. A alguns les \u00faltimes pluges els van jugar una mala passat i no van poder presentar les seues tomaques. En aquesta ocasi\u00f3, nom\u00e9s hi havia premi per als tres primers classificats en la categoria regna: 500 euros i un sopar o dinar en el restaurant Quique Dacosta per al primer; 400 euros per al segon i 300 per al primer.<\/p>\n\n

\"\"<\/figure>\n\n

Ara b\u00e9, les altres modalitats de tomaca -\u2018de penjar\u2019, en conserva i seca- van estar tamb\u00e9 representades i va haver-hi mencions per a tots els agricultors que les van conrear.<\/p>\n\n

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Que el concurs ha traspassat fronteres \u00e9s una realitat des de fa temps. Tal vegada enguany es notava una mica m\u00e9s, amb un bon nombre d’agricultors inscrits procedents de moltes altres comarques, com la Marina Baixa, la Safor, l’Horta, el Comtat, la Costera o la Vall d’Albaida.<\/p>\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n

A tots ells va felicitar un jurat, que van completar Clara Puig, del restaurant Tula de X\u00e0bia; Xicu Ram\u00f3n, del restaurant A la Fresca de D\u00e9nia; Amor L\u00f3pez, presidenta d\u2019AEHTMA; Pepe Vidal, ex director del CdT D\u00e9nia; Natalia Mart\u00ednez, cap de secci\u00f3 de Cocinillas d\u2019El Espanyol; Jes\u00fas Trelis, director del peri\u00f2dic Las Provincias i autor de les Historias con Delantal; i Llu\u00eds Gregori de Cervesa T\u00faria. Tots ells part\u00edcips d’aquest gran homenatge al sector primari, un sector lligat estretament a la gastronomia.<\/p>\n\n

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