{"id":3404,"date":"2016-10-05T18:14:14","date_gmt":"2016-10-05T17:14:14","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?p=3404"},"modified":"2016-10-13T12:33:31","modified_gmt":"2016-10-13T11:33:31","slug":"lescola-de-cuina-de-linstitut-joaquim-acolleix-una-sessio-per-a-la-definicio-dun-tast-normalitzat-de-la-farina-de-garrofa-2","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insdertosa\/portada\/lescola-de-cuina-de-linstitut-joaquim-acolleix-una-sessio-per-a-la-definicio-dun-tast-normalitzat-de-la-farina-de-garrofa-2\/","title":{"rendered":"L\u2019escola de cuina de l\u2019institut Joaquim acull una sessi\u00f3 per a la definici\u00f3 d\u2019un tast normalitzat de la farina de garrofa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3405\" src=\"http:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2016\/10\/garrofa-1024x625.jpg\" alt=\"garrofa\" width=\"1024\" height=\"625\" srcset=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2016\/10\/garrofa-1024x625.jpg 1024w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2016\/10\/garrofa-300x183.jpg 300w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2016\/10\/garrofa-768x469.jpg 768w, https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2016\/10\/garrofa.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>L\u2019escola de cuina de l\u2019institut Joaquim Bau de Tortosa va acollir aquest dilluns una sessi\u00f3 per cuiners i pastissers per a la definici\u00f3 d\u2019un tast normalitzat de la farina de garrofa. Aquesta acci\u00f3 s\u2019emmarcava en el projecte \u201cGastronomia i Cuina de la Garrofa\u201d que coordina el Consorci per al Desenvolupament del Baix Ebre per posar en valor aquest producte com a element gastron\u00f2mic de qualitat. La sessi\u00f3 estava dirigida per la Fundaci\u00f3 Alicia. El responsable de cuina de la Fundaci\u00f3, Jaume Biarn\u00e8s, va explicar que l\u2019objectiu era aconseguir distingir les qualitats d\u2019aquest producte singular al territori i obtenir el coneixement gastron\u00f2mic necessari per fer-lo servir a la cuina.<\/p>\n<p>Biarn\u00e8s ha afirmat que hi ha una generaci\u00f3 de cuiners que ja treballen amb la farina de la garrofa. En la sessi\u00f3 tamb\u00e9 hi va col\u00b7laborar l\u2019Associaci\u00f3 d\u2019Empreses Innovadores de la Garrofa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019escola de cuina de l\u2019institut Joaquim Bau de Tortosa va acollir aquest dilluns una sessi\u00f3 per cuiners i pastissers per a la definici\u00f3 d\u2019un tast normalitzat de la farina de garrofa. Aquesta acci\u00f3 s\u2019emmarcava en el projecte \u201cGastronomia i Cuina de la Garrofa\u201d que coordina el Consorci per al Desenvolupament del Baix Ebre per posar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[74,81,29],"tags":[61],"class_list":["post-3404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-departaments","category-centre","category-portada","tag-cuina"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/comments?post=3404"}],"version-history":[{"count":2,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3404\/revisions"}],"predecessor-version":[{"id":3418,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3404\/revisions\/3418"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media\/3405"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=3404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/categories?post=3404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/tags?post=3404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}