{"id":2555,"date":"2021-10-08T12:26:46","date_gmt":"2021-10-08T10:26:46","guid":{"rendered":"https:\/\/www.arrozbayo.es\/?p=2555"},"modified":"2021-10-08T15:40:17","modified_gmt":"2021-10-08T13:40:17","slug":"la-sega-gastronomica-una-jornada-que-reivindica-el-valor-de-lautentic-arros","status":"publish","type":"post","link":"https:\/\/www.arrozbayo.es\/ca\/la-sega-gastronomica-una-jornada-que-reivindica-el-valor-de-lautentic-arros\/","title":{"rendered":"La Sega Gastron\u00f2mica, una jornada que reivindica el valor de l&#8217;aut\u00e8ntic arr\u00f2s"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||||false|false&#8221; custom_padding=&#8221;0px||||false|false&#8221;][et_pb_row _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||0px||false|false&#8221; custom_padding=&#8221;||0px||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_text admin_label=&#8221;Text intro&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<p>Sota el lema <em>El valor de l&#8217;aut\u00e8ntic arr\u00f2s<\/em>, el 27 de setembre passat vam celebrar la <strong>Sega Gastron\u00f2mica<\/strong>. Una jornada que va aplegar m\u00e9s de 130 professionals del sector de l&#8217;hostaleria i la restauraci\u00f3 per a intercanviar coneixements i experi\u00e8ncies en l&#8217;incomparable marc de Mas Tramontano (delta de l&#8217;Ebre).<\/p>\n<p>Aquest esdeveniment va comptar amb la participaci\u00f3 de xefs de prestigi, que van oferir sessions de cuina en directe per mostrar com fan servir cada varietat d&#8217;arr\u00f2s per traslladar els sabors de la cuina.<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Ponents de la Sega Gastron\u00f2mica&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h2>Ponents de la Sega Gastron\u00f2mica<\/h2>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.arrozbayo.es\/wp-content\/uploads\/2021\/10\/bayo-sega-gastronomica-blog-1.jpg&#8221; show_in_lightbox=&#8221;on&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p>Xefs amb estrelles Michelin, cuiners de primer nivell i referents del sector formaven el selecte programa de ponents participants:<\/p>\n<ul>\n<li>Fran L\u00f3pez, xef del restaurant Villa Retiro (Xerta), ambaixador de Bayo, 2 estrelles Michelin<\/li>\n<li>Albert Guzm\u00e1n, xef del restaurant Albert Guzm\u00e1n (Sant Carles de la R\u00e0pita)<\/li>\n<li>Pep Moreno, xef del restaurant Deliranto (Salou), ambaixador de Bayo Expert, 1 estrella Michelin<\/li>\n<li>Albert Mendiola, xef del restaurant Marimorena (Sant Boi de Llobregat)<\/li>\n<li>Josep Margalef, xef del restaurant El Mol\u00ed dels Avis (l&#8217;Ametlla de Mar)<\/li>\n<li>\u00c0lex Rodr\u00edguez, xef del restaurant Tunateca Balfeg\u00f3 (Barcelona)<\/li>\n<li>Charo Val, xef de La Alacena del Gourmet (Eivissa)<\/li>\n<li>\u00c0lex Vidal, xef del restaurant Casa Elena (Toledo)<\/li>\n<li>Carles Gaig, xef del restaurant Gaig (Barcelona)<\/li>\n<li>Vicent Guimer\u00e0, xef del restaurant L&#8217;Antic Mol\u00ed (Ulldecona), 1 estrella Michelin, 1 estrella verda Michelin<\/li>\n<li>Susana Arag\u00f3n, xef del restaurant C\u00e8ntric Gastro (el Prat de Llobregat)<\/li>\n<li>Jordi Gilabert, cocteleria evolutiva Glop&#8217;s Concept<\/li>\n<\/ul>\n<p>La jornada es va poder seguir durant tot el dia en streaming pel nostre canal de <a href=\"https:\/\/www.youtube.com\/channel\/UCVaB2nsYJdY9oe76oEBPBfg\" target=\"_blank\" rel=\"noopener\">YouTube<\/a> i totes les pon\u00e8ncies estaran a disposici\u00f3 dels internautes perqu\u00e8 puguin visualitzar-les quan vulguin.<\/p>\n<p>A m\u00e9s, al nostre <a href=\"https:\/\/www.facebook.com\/arrozbayo\" target=\"_blank\" rel=\"noopener\">Facebook<\/a> trobareu una galeria de fotos amb els millors moments de la Sega Gastron\u00f2mica.<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Mas Tramontano, centre d&#8217;interpretaci\u00f3 gastron\u00f2mica&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<h2>Mas Tramontano, centre d&#8217;interpretaci\u00f3 gastron\u00f2mica<\/h2>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||0px||true|false&#8221; custom_padding=&#8221;15px||15px||true|false&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_image src=&#8221;https:\/\/www.arrozbayo.es\/wp-content\/uploads\/2021\/10\/bayo-sega-gastronomica-blog-2.jpg&#8221; show_in_lightbox=&#8221;on&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_image src=&#8221;https:\/\/www.arrozbayo.es\/wp-content\/uploads\/2021\/10\/bayo-sega-gastronomica-blog-3.jpg&#8221; show_in_lightbox=&#8221;on&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_text _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<p>La Sega Gastron\u00f2mica es va celebrar a Mas Tramontano (Deltebre), un lloc inigualable a la vora del riu Ebre i en un edifici catalogat com a patrimoni cultural, una masia de construcci\u00f3 indiana que data de 1918.<\/p>\n<p>En aquesta finca recuperada per Bayo i Nomen Foods es conrea arr\u00f2s des de principis del segle XX i el 1956 va acollir la primera m\u00e0quina segadora de tot el delta de l&#8217;Ebre.<\/p>\n<p>Considerada un veritable centre de producci\u00f3 artesanal d&#8217;arr\u00f2s de primera qualitat, als seus arrossars es produeix Bayo Expert (ensenya per a l&#8217;alta gastronomia) amb m\u00e8todes harm\u00f2nics amb l&#8217;entorn natural. Mostra d&#8217;aix\u00f2 \u00e9s el mol\u00ed que es va instal\u00b7lar als anys 50 i que permet treballar l&#8217;arr\u00f2s sota el concepte slow mill process, amb una elaboraci\u00f3 mimada, de detall de control paquet a paquet del resultat de la molta i l\u2019envasatge.<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.arrozbayo.es\/wp-content\/uploads\/2021\/10\/bayo-sega-gastronomica-blog-4.jpg&#8221; show_in_lightbox=&#8221;on&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<p>Els grans d&#8217;arr\u00f2s de la varietat carnaroli que es conreen en aquesta finca s\u00f3n resultat de les singulars caracter\u00edstiques i fertilitat del terreny de les goles de l&#8217;Ebre que, al costat de l&#8217;\u00fas de m\u00e8todes tradicionals del cultiu i a un proc\u00e9s d&#8217;envelliment durant 12 mesos en sitges (en el cas del carnaroli reserva), en temperatura controlada a 16 graus cent\u00edgrads, fan que atresorin una qualitat excepcional.<\/p>\n<p>L&#8217;acurada producci\u00f3, la delicada sega i un detallat proc\u00e9s d&#8217;elaboraci\u00f3 doten l&#8217;arr\u00f2s Bayo Expert d&#8217;una elevada estabilitzaci\u00f3 de l&#8217;amilosa, m\u00e9s accentuada en el cas de l&#8217;envellit durant 1 any, cosa que els xefs aprecien especialment.<\/p>\n<p>El projecte de Mas Tramontano t\u00e9 com a objectiu ser el referent de l&#8217;arr\u00f2s com a centre d&#8217;interpretaci\u00f3 gastron\u00f2mica, difondre el nostre comprom\u00eds amb la sostenibilitat en el producte i amb els processos d&#8217;elaboraci\u00f3 en la gastronomia.<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/www.arrozbayo.es\/wp-content\/uploads\/2021\/10\/bayo-sega-gastronomica-blog-5.jpg&#8221; show_in_lightbox=&#8221;on&#8221; align=&#8221;center&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<p>En definitiva, des de Bayo hem volgut organitzar aquest esdeveniment per a celebrar la sega de l&#8217;arr\u00f2s i recon\u00e8ixer l&#8217;esfor\u00e7 del sector de la restauraci\u00f3 en aquests temps de pand\u00e8mia. Una jornada que tindr\u00e0 continu\u00eftat en el temps i que pretenem que esdevingui el referent per als que treballen amb l&#8217;arr\u00f2s, ja sigui al camp o a la cuina.<\/p>\n<p>Finalment, nom\u00e9s ens queda donar les gr\u00e0cies a tots els ponents, col\u00b7laboradors i participants per l&#8217;\u00e8xit d&#8217;aquesta jornada. Sense ells no hauria estat possible!<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;0px||||false|false&#8221; custom_padding=&#8221;0px||||false|false&#8221;][et_pb_row _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||0px||false|false&#8221; custom_padding=&#8221;||0px||false|false&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;][et_pb_text admin_label=&#8221;Text intro&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221;] Sota el lema El valor de l&#8217;aut\u00e8ntic arr\u00f2s, el 27 de setembre passat vam celebrar la Sega Gastron\u00f2mica. Una jornada que va aplegar m\u00e9s de 130 professionals del sector de l&#8217;hostaleria i la restauraci\u00f3 per a intercanviar coneixements [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2559,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30],"tags":[49,42,45,48,46,43,47,41,44],"class_list":["post-2555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies","tag-arros-ca","tag-bayo-expert","tag-cuiners","tag-delta-de-lebre","tag-hostaleria","tag-mas-tramontano","tag-restaurants","tag-sega-gastronomica","tag-xefs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La Sega Gastron\u00f2mica, una jornada que reivindica el valor de arr\u00f2s<\/title>\n<meta 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