{"id":3753,"date":"2017-02-09T08:36:03","date_gmt":"2017-02-09T07:36:03","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?p=3753"},"modified":"2017-02-09T08:36:03","modified_gmt":"2017-02-09T07:36:03","slug":"alumnes-de-lescola-dhoteleria-de-lebre-aprenen-a-cuinar-la-tofona-negra","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insdertosa\/portada\/alumnes-de-lescola-dhoteleria-de-lebre-aprenen-a-cuinar-la-tofona-negra\/","title":{"rendered":"Alumnes de l’Escola d’Hoteleria de l’Ebre aprenen a cuinar la t\u00f2fona negra"},"content":{"rendered":"

El centre d’ensenyament i productors de t\u00f2fona organitzen una jornada per impulsar la cuina del selecte producte<\/h2>\n
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Els alumnes de l\u00b4Escola d\u00b4Hoteleria van preparar diverses receptes amb t\u00f2fona. Foto: JOAN REVILLAS<\/h4>\n

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<\/i> Publicado: 19:47 – 08\/02\/2017<\/div>\n
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A.Caralt<\/a><\/strong> | <\/i><\/p>\n<\/div>\n<\/div>\n

Un acord entre un grup de productors de t\u00f2fona i l\u2019Escola d\u2019Hoteleria de les Terres de l\u2019Ebre ha perm\u00e8s que els alumnes tinguin el privilegi d\u2019aprendre a cuinar aquest selecte ingredient culinari, que assoleix preus molt elevats als mercats.<\/p>\n

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El fruit del seu aprenentatge el van poder degustar ahir restauradors de la ciutat agrupats a l\u2019associaci\u00f3 Platigot i mitjans de comunicaci\u00f3 en un suggerent men\u00fa pedag\u00f2gic preparat i servit per l\u2019alumnat en el restaurant que la mateixa escola obre al p\u00fablic dos dies a la setmana, dins el complex de l\u2019institut Joaqu\u00edn Bau de Tortosa.<\/p>\n

La mat\u00e8ria primera fou subministrada per una empresa tortosina i dos productors de Vall-de-roures, els germans Elias i Jos\u00e9 Sanz. Ells van ser els encarregats d\u2019oferir una curiosa demostraci\u00f3 al pat\u00ed de l\u2019institut. Van enterrar diverses t\u00f2fones negres per a que els seus gossos ensinistrats, Candy i Brownie, les ensumessin. En pocs segons grataven el terra i udolaven indicant que havien trobat la pe\u00e7a. \u00abPer ells \u00e9s un joc\u00bb, explicava Jos\u00e9 Sanz. \u00abNo tots els gossos tenen la mateixa capacitat, cal entrenament i capacitat de treball\u00bb.<\/p>\n

A la comarca del Matarranya, la recollida de t\u00f2fones \u00e9s una activitat cada cop m\u00e9s professionalitzada. Hi ha una vintena llarga de productors, dedicats a la recerca del fong en estat silvestre -enguany molt esc\u00e0s per la pobre pluviometria- i de la t\u00f2fona cultivada, cada cop m\u00e9s abundant.<\/p>\n

Silvestre i cultivada<\/strong><\/p>\n

Els germans Sanz disposen d\u2019una finca forestal d\u2019unes 20 hect\u00e0rees al terme de Mont-roig (Monroyo). Hi van plantar carrasques micorizades amb t\u00f2fona, es a dir que s\u2019inocula el fong a les arrels del plan\u00e7\u00f3. \u00abHem treballat la finca 12 anys i ara comencen a recollir els fruits\u00bb, afegia Lu\u00eds.<\/p>\n

Per a desenvolupar-se de manera \u00f2ptima, la t\u00f2fona necessita altitud -aconsellable si \u00e9s a partir de 800 metres- i humitat. \u00abEnguany, amb la sequera, hem hagut de regar la finca massa sovint\u00bb, lamentava. El preu de venda al p\u00fablic de la varietat negra oscil\u00b7la dels 400 als 1.200 euros el quilo. \u00abPer aix\u00f2, cada cop hi ha m\u00e9s productors\u00bb, admetien els dos.<\/p>\n

Els productors han cedit de manera gratu\u00efta els tres tipus de t\u00f2fona que han cuinat: la d\u2019estiu, la blanca i la t\u00f2fona negra, la m\u00e9s preuada i que es recull ara a l\u2019hivern, entre el novembre i el mar\u00e7.<\/p>\n

L\u2019equip d\u2019alumnes del professor Juanjo Roda va preparar ahir un suculent men\u00fa amb plats de qualitat com un risoto de conill amb t\u00f2fona negra, ous tofonats i un postre de textures de xocolata, t\u00f2fona, sal i oli. \u00abEs pot menjar sencera, per\u00f2 all\u00f2 habitual \u00e9s utilitzar-la com un condiment, per potenciar el sabor dels plats\u00bb, va detallar el professor.<\/p>\n

A banda d\u2019ensenyar als alumnes els seus secrets, l\u2019experi\u00e8ncia pret\u00e9n introduir el producte culinari als restaurants de Tortosa i, sobretot, donar a con\u00e8ixer els productors propers que poden oferir un producte de proximitat a preus raonables, allunyant-se aix\u00ed de la percepci\u00f3 que la seva compra \u00e9s inassolible. Aix\u00ed ho explicava Clara Segarra, presidenta de l\u2019associaci\u00f3 d\u2019hostaleria i turisme Platigot. \u00abLa jornada ens permet degustar diverses elaboracions del producte, con\u00e8ixer els productors i establir contactes. L\u2019experi\u00e8ncia \u00e9s molt interessant\u00bb, va tancar.<\/p>\n

http:\/\/www.diaridetarragona.com\/ebre\/80749\/alumnes-de-lescola-dhoteleria-de-lebre-aprenen-a-cuinar-la-tofona-negra-<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

El centre d’ensenyament i productors de t\u00f2fona organitzen una jornada per impulsar la cuina del selecte producte Els alumnes de l\u00b4Escola d\u00b4Hoteleria van preparar diverses receptes amb t\u00f2fona. Foto: JOAN REVILLAS Publicado: 19:47 – 08\/02\/2017 A.Caralt | Un acord entre un grup de productors de t\u00f2fona i l\u2019Escola d\u2019Hoteleria de les Terres de l\u2019Ebre ha […]<\/p>\n","protected":false},"author":1,"featured_media":3754,"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":[85,30,74,29],"tags":[],"class_list":["post-3753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-activitats","category-cicles-formatius","category-cuina-departaments","category-portada"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3753","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=3753"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3753\/revisions"}],"predecessor-version":[{"id":3755,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/3753\/revisions\/3755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media\/3754"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=3753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/categories?post=3753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/tags?post=3753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}