{"id":4182,"date":"2019-11-27T13:10:40","date_gmt":"2019-11-27T13:10:40","guid":{"rendered":"https:\/\/www.morella.net\/morellaturistica\/gastronomia\/la-cuina-moderna\/"},"modified":"2020-01-03T11:14:25","modified_gmt":"2020-01-03T11:14:25","slug":"la-cuina-moderna","status":"publish","type":"page","link":"https:\/\/www.morella.net\/morellaturistica\/ca\/gastronomia\/la-cuina-moderna\/","title":{"rendered":"La cuina moderna"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.0.3″][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_text _builder_version=”4.0.3″ hover_enabled=”0″]<\/p>\n

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ELS CINC SENTITS EN LA TAULA<\/strong><\/span><\/p>\n

Les olors i sabors de la terra i els colors de la vida integren un paisatge gastron\u00f2mic ric en elements i en imaginaci\u00f3. La cuina morellana ha evolucionat en la fusi\u00f3 de la saviesa tradicional i l’avantguarda culin\u00e0ria.\u00a0Innovaci\u00f3<\/strong>,\u00a0investigaci\u00f3<\/strong>\u00a0i dedicaci\u00f3 componen aquest mapa dels sentits que \u00e9s la cuina moderna morellana. Una\u00a0cuina de temporada<\/strong>\u00a0que aprofundeix en la riquesa de productes que ofereix la terra en les quatre estacions de l’any.<\/p>\n

Gaudir amb un fla\u00f3 desconstru\u00eft, o un gelat de fla\u00f3<\/strong>, gelat de bolets, escoltar els sons d’un cruixent de t\u00f2fona <\/strong>i pat\u00e9, o visualitzar el gel en un cruixent de aiguardent d’herbes. Milhojas de pat\u00e9 i cecina, arr\u00f2s melos amb botifarra, macarrons amb\u00a0ou fregit trufat<\/strong><\/em>\u00a0i cruixent de pernil de Terol. Manetes de porc llaminades a l’aroma de t\u00f2fona,\u00a0croquetes de bolets<\/strong><\/em>, de t\u00f2fona, de carxofes, de formatge de Morella, de botifarra, d’espinacs. Amanides de perdiu en escabetx, mermelades de tom\u00e0quet i violetes, carns confitades, embolicades en pasta fullada, amagades en pasta cruixents. Fideu\u00e0 de bolets amb encenalls de foie i alls tendres,\u00a0escuma de cre\u00eflles<\/strong><\/em> de la terra per a acompanyar el polp, bacall\u00e0 a l’escuma del pil pil. C\u00e9rvol amb salsa de mostaza antiga, medallons de vedella al vi, rissoto de t\u00f2fona.<\/strong><\/em>\u00a0Amanida de mongetes verdes amb bolets,\u00a0carpaccios de vedella<\/strong><\/em>\u00a0de llet, de cecina.\u00a0T\u00f2fona laminada<\/strong><\/em>\u00a0sobre xampinyons crus i oli d’oliva, bescuit de bolets. Costelles de cabrit arrebossades, sorbete de t\u00f2fona…<\/p>\n<\/div>\n<\/div>\n

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[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_image src=”https:\/\/www.morella.net\/morellaturistica\/wp-content\/uploads\/sites\/9\/2019\/11\/imagen166g.jpg” _builder_version=”4.0.3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.0.3″][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_image src=”https:\/\/www.morella.net\/morellaturistica\/wp-content\/uploads\/sites\/9\/2019\/11\/imagen365g.jpg” _builder_version=”4.0.3″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_text _builder_version=”4.0.3″]<\/p>\n

Els restaurants morellans han experimentat i assolit una harmonia digna de l’alta cuina. Els mateixos ingredients per\u00f2 amb noves t\u00e8cniques i tecnologies, un treball de restauraci\u00f3 que est\u00e0 collint merescuts reconeixements i que ofereix al visitant, a m\u00e9s de la bona taula, uns locals amb encant. Una altra de les iniciatives que s’han anat consolidant \u00e9s la celebraci\u00f3 en els restaurants de\u00a0Jornades Gastron\u00f2miques<\/strong><\/em>\u00a0com les que es realitzen en la tardor, amb la temporades de bolets i ca\u00e7a, o a l’hivern amb la t\u00f2fona.<\/p>\n

En aquesta evoluci\u00f3 gastron\u00f2mica, Morella tamb\u00e9 ofereix la possibilitat d’anar de tapes pels diferents establiments, sobretot els bars i tavernes. A m\u00e9s de celebrar entre juny i juliol la campanya “Anem\u00a0de Tapes<\/em><\/strong>” (Anem de tapes), durant tot l’any es poden degustar productes t\u00edpics i plats elaborats en forma de racions o tapes.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.3″][et_pb_column type=”4_4″ _builder_version=”4.0.3″][et_pb_gallery gallery_ids=”3763,3765,3759,3757″ show_title_and_caption=”off” show_pagination=”off” _builder_version=”4.0.3″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.0.3″][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_text _builder_version=”4.0.3″ hover_enabled=”0″] ELS CINC SENTITS EN LA TAULA Les olors i sabors de la terra i els colors de la vida integren un […]<\/p>\n","protected":false},"author":1,"featured_media":3755,"parent":4177,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

LOS CINCO SENTIDOS EN LA MESA<\/strong><\/span><\/p>

Los olores y sabores de la tierra y los colores de la vida integran un paisaje gastron\u00f3mico rico en elementos y en imaginaci\u00f3n. La cocina morellana ha evolucionado en la fusi\u00f3n de la sabidur\u00eda tradicional y la vanguardia culinaria.\u00a0Innovaci\u00f3n<\/strong>,\u00a0investigaci\u00f3n<\/strong>\u00a0y dedicaci\u00f3n componen este mapa de los sentidos que es la cocina moderna morellana. Una\u00a0cocina de temporada<\/strong>\u00a0que profundiza en la riqueza de productos que ofrece la tierra en las cuatro estaciones del a\u00f1o.<\/p>

Gozar con un\u00a0fla\u00f3n desconstruido<\/em>, o un\u00a0helado de fla\u00f3n<\/strong>, helado de setas, escuchar los sonidos de un\u00a0crujiente de trufa<\/strong>\u00a0y pat\u00e9, o visualizar el hielo en un crujiente de aguardiente de hierbas. Milhojas de pat\u00e9 y cecina, arroz meloso con morcilla, macarrones con\u00a0huevo frito trufado<\/strong>\u00a0y crujiente de jam\u00f3n de Teruel. Manitas de cerdo laminadas al aroma de trufa,\u00a0croquetas de setas<\/strong>, de trufa, de alcachofas, de queso de Morella, de morcilla, de espinacas. Ensaladas de perdiz en escabeche, mermeladas de tomate y violetas, carnes confitadas, envueltas en hojaldres, escondidas en pasta crujiente. Fideu\u00e0 de setas con virutas de foie y ajos tiernos,\u00a0espuma de patatas<\/strong>\u00a0de la tierra para acompa\u00f1ar el pulpo, bacalao a la espuma del pil pil. Ciervo con salsa de mostaza antigua,<\/p><\/div><\/div>

medallones de ternera al vino,\u00a0rissoto de trufa.<\/strong>\u00a0Ensalada de jud\u00edas verdes con setas,\u00a0carpaccios de ternera<\/strong>\u00a0lechal, de cecina.\u00a0Trufa laminada<\/strong>\u00a0sobre champi\u00f1ones crudos y aceite de oliva, bizcocho de setas. Costillas de cabritillo rebozadas, sorbete de trufa...<\/p>

Los restaurantes morellanos han experimentado y logrado una armon\u00eda digna de la alta cocina. Los mismos ingredientes pero con nuevas t\u00e9cnicas y tecnolog\u00edas, un trabajo de restauraci\u00f3n que est\u00e1 cosechando merecidos reconocimientos y que ofrece al visitante, adem\u00e1s de la buena mesa, unos locales con encanto. Otra de las iniciativas que se han ido consolidando es la celebraci\u00f3n en los restaurantes de\u00a0Jornadas Gastron\u00f3micas<\/strong>\u00a0como las que se realizan en el oto\u00f1o, con la temporadas de setas y caza, o en invierno con la trufa.<\/p>

En esta evoluci\u00f3n gastron\u00f3mica, Morella tambi\u00e9n ofrece la posibilidad de\u00a0ir de tapas<\/strong>\u00a0por los diferentes establecimientos, sobre todo los bares y tabernas. Adem\u00e1s de celebrar entre junio y julio la campa\u00f1a \"Vamos de Tapas\" (Anem de tapes<\/em>), durante todo el a\u00f1o se pueden degustar productos t\u00edpicos y platos elaborados en forma de raciones o tapas.<\/p><\/div><\/div>","_et_gb_content_width":"","footnotes":""},"class_list":["post-4182","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nLa cuina moderna - Morella Tur\u00edstica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.morella.net\/morellaturistica\/ca\/gastronomia\/la-cuina-moderna\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cuina moderna - Morella Tur\u00edstica\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.0.3″][et_pb_column type=”1_2″ _builder_version=”4.0.3″][et_pb_text _builder_version=”4.0.3″ hover_enabled=”0″] ELS CINC SENTITS EN LA TAULA Les olors i sabors de la terra i els colors de la vida integren un […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.morella.net\/morellaturistica\/ca\/gastronomia\/la-cuina-moderna\/\" \/>\n<meta property=\"og:site_name\" content=\"Morella Tur\u00edstica\" \/>\n<meta property=\"article:modified_time\" content=\"2020-01-03T11:14:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.morella.net\/morellaturistica\/wp-content\/uploads\/sites\/9\/2019\/11\/imagen166g.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.morella.net\\\/morellaturistica\\\/ca\\\/gastronomia\\\/la-cuina-moderna\\\/\",\"url\":\"https:\\\/\\\/www.morella.net\\\/morellaturistica\\\/ca\\\/gastronomia\\\/la-cuina-moderna\\\/\",\"name\":\"La cuina moderna - 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