{"id":87282,"date":"2026-01-25T17:29:33","date_gmt":"2026-01-25T16:29:33","guid":{"rendered":"https:\/\/canfali.com\/?p=87282"},"modified":"2026-01-23T17:43:22","modified_gmt":"2026-01-23T16:43:22","slug":"el-bolet-de-garrofer-un-plaer-a-taula-que-molts-desconeixen","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/el-bolet-de-garrofer-un-plaer-a-taula-que-molts-desconeixen\/","title":{"rendered":"El bolet de garrofer, un plaer a taula que molts desconeixen"},"content":{"rendered":"\n

Una alimentaci\u00f3 m\u00e9s saludable i segura, propostes per a una economia circular, la diversificaci\u00f3 de l’oferta culin\u00e0ria, la sostenibilitat, la recuperaci\u00f3 d’esp\u00e8cies o l’aprofitament de recursos s\u00f3n, en molts casos, la finalitat dels projectes de recerca realitzats a trav\u00e9s del programa de R+D+I del Centre de Gastronomia del Mediterrani Gasterra UA-D\u00e9nia durant l’\u00faltim any. E bi\u00f2leg Tono Belda ha treballat sobre el coneixement etnomicol\u00f2gic a la prov\u00edncia d’Alacant i la seva aplicaci\u00f3 a la gastronomia. El seu \u00e9s un dels catorze projectes d’investigaci\u00f3 que s’han presentat en el CdT de D\u00e9nia, alguns desenvolupats amb la col\u00b7laboraci\u00f3 d’empreses i entitats de la Marina Alta.<\/p>\n\n

Tono Belda ha investigat per a posar en valor esp\u00e8cies de fongs del territori que tradicionalment no s’han utilitzat i que, com a producte de proximitat, podrien contribuir a dinamitzar l’economia local. Tenim el producte, afirma, per\u00f2sang\u2019, tot i que la Marina Alta t\u00e9 una bona biodiversitat en bolets. \u201cNo estem acostumats a mirar-los i buscar-los\u201d, precisa, \u201ci hi ha poca tradici\u00f3 en el seu \u00fas.\u201d \u201cEncara que sempre s’\u00e9s a temps\u201d, puntualitza.<\/p>\n\n

Bon coneixedor del tema, destaca que la diversitat d’ambients que presenta la comarca, des de la costa fins a l’interior, \u00e9s molt elevada, amb terrenys molt variats que permeten que cada bosc tinga les seves esp\u00e8cies pr\u00f2pies. Assegura que podem comptabilitzar m\u00e9s de mil esp\u00e8cies de fongs, de les quals m\u00e9s de cent s\u00f3n comestibles. \n \n<\/p>\n\n

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Un cas curi\u00f3s \u00e9s el de l’anomenat \u2018bolet de garrofer\u2019 (Laetiporus sulphureus<\/em>), una esp\u00e8cie a la qual li agrada la calor i que s’aprofita de la mat\u00e8ria org\u00e0nica dels cultius de garrofer. Surt puntualment i pot arribar a aconseguir els 4 o 5 quilos de pes. Precisa d’una cocci\u00f3 llarga i pot recordar fins i tot a la carn. Per aix\u00f2, explica l’investigador, els americans el denominen \u201cchicken *ushroom\u201d.<\/p>\n\n

En la seua opini\u00f3 \u00e9s un producte interessant per a la Marina Alta per les seues possibilitats gastron\u00f2mica, si b\u00e9 s’utilitza poc i sobretot ho fa la gent gran. Venen de gust unes del\u00edcies elaborades amb el fong del garrofer? \u00c9s un dels exemples que posa per a, utilitzant t\u00e8cniques d’avantguarda, donar-li un \u00fas distint en la cuina.<\/p>\n\n

Hi ha molts m\u00e9s, com el bolet de tinta, el \u2018bolet de xop o el bolet de pi, \u201cque cru est\u00e0 molt bo i gaireb\u00e9 tothom ho veu i ho trenca per desconeixement\u201d. \n \n<\/p>\n\n

Per al seu estudi, realitzat amb les ajudes de R+D+I en gastronomia que concedeixen la Universitat d’Alacant i l’Ajuntament de D\u00e9nia, ha treballat amb 16 esp\u00e8cies distintes, entre les quals figuren \u201caut\u00e8ntics plaers gastron\u00f2mics que no coneixem\u201d. Amb ells podem anar m\u00e9s enll\u00e0 de la planxa i el remenat i elaborar \u201cplats molt m\u00e9s resultons\u201d, com ara postres, melmelades, llards aromatitzats amb bolets o carpaccios. Ara b\u00e9, no tots s\u00f3n comestibles \u201ci aix\u00f2 \u00e9s el primer que s’hauria de dir a la gent, alertar-la\u201d, indica Belda. \u201cAqu\u00ed tenim esp\u00e8cies mortals, tres que s\u00f3n molt perilloses, i algunes surten als parcs i es poden confondre amb xampinyons\u201d, precisa. Davant els fongs, \u201cprud\u00e8ncia\u201d, afegeix, i tenir tamb\u00e9 present que els m\u00e9s perillosos s\u00f3n aquells que tenen un per\u00edode d’actuaci\u00f3 llarg. El seu efecte es manifesta al cap d’una setmana \u201ci ja s’arriba tard\u201d. <\/p>\n\n

Per tant, abans d’atrevir-se a sortir a agafar fongs o bolets, cal con\u00e8ixer-los b\u00e9 o buscar la companyia d’alg\u00fa que els conega. Potencial en la cuina tenen.<\/p>\n","protected":false},"excerpt":{"rendered":"Una alimentaci\u00f3 m\u00e9s saludable i segura, propostes per a una economia circular, la diversificaci\u00f3 de l’oferta culin\u00e0ria, la…","protected":false},"author":6,"featured_media":87255,"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":[6118,6164,6163,821,2496,692,3145],"class_list":{"0":"post-87282","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomia-ca-es","8":"tag-ajuntament-de-denia-2","9":"tag-bolet-de-garrofer","10":"tag-bolets","11":"tag-cuina","12":"tag-gasterra-ca-es","13":"tag-gastronomia-ca-es","14":"tag-investigacio","15":"cs-entry","16":"cs-video-wrap"},"yoast_head":"\nEl bolet de garrofer, un plaer a taula que molts desconeixen - 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