{"id":11722,"date":"2022-07-25T08:52:17","date_gmt":"2022-07-25T08:52:17","guid":{"rendered":"https:\/\/www.edypro-online.com\/?p=11722"},"modified":"2022-07-25T08:52:17","modified_gmt":"2022-07-25T08:52:17","slug":"cataluna-la-riqueza-de-la-tierra","status":"publish","type":"post","link":"https:\/\/edyprobiotec.com\/it\/cataluna-la-riqueza-de-la-tierra\/","title":{"rendered":"Catalu\u00f1a: La riqueza de la tierra[:en]Catalonia: The wealth of the land"},"content":{"rendered":"<p>[:es]<span style=\"font-weight: 400\">Ba\u00f1ada por el Mediterr\u00e1neo y con los Pirineos al norte, Catalu\u00f1a es una regi\u00f3n rica que destaca por su actividad industrial y su car\u00e1cter multicultural. Pero adem\u00e1s, si por algo tiene fama esta comunidad aut\u00f3noma es por su gastronom\u00eda. Algunas de los m\u00e1s prestigiosas estrellas del panorama culinario destacan por su cocina catalana. Y para elaborar un buen plato es indispensable una gran materia prima.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Analizamos qu\u00e9 cultivos de la regi\u00f3n contribuyen a engrandecer la fama de la rica cocina catalana. Lo cierto es que se trata de una actividad, la agricultura, que en Catalu\u00f1a tiende a profesionalizarse, con el 43% de la superficie agr\u00edcola gestionada por personas que tienen esta actividad como primera ocupaci\u00f3n, seg\u00fan datos del Departamento de Agricultura, Ganader\u00eda, Pesca y Alimentaci\u00f3n obtenidos a trav\u00e9s de la DUN (Declaraci\u00f3n \u00danica).<\/span><\/p>\n<p><span style=\"font-weight: 400\">En <strong>EDYPRO<\/strong> destacamos los siguientes cultivos:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Cal\u00e7ots<\/strong>. Se trata del producto estrella de la cocina popular catalana. Su preparaci\u00f3n y consumo suponen un aut\u00e9ntico ritual social que da lugar a las \u2018cal\u00e7otadas\u2019. Se trata de una variedad de cebolla tierna que se cultiva pr\u00e1cticamente en toda la comunidad aut\u00f3noma, especialmente en zonas de inviernos c\u00e1lidos que no padezcan graves heladas. Destaca el cultivo que se realiza en la zona de Valls, en Tarragona, que cuenta con Indicaci\u00f3n Geogr\u00e1fica Protegida.<\/span><\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Olivares centenarios<\/strong>. Desde hace miles de a\u00f1os los olivos se reparten por todo el territorio catal\u00e1n. Las caracter\u00edsticas de cada terreno dan lugar a diferentes cuerpos y aromas para sus aceitunas. Con ellas se elaboran hasta cinco aceites con Denominaci\u00f3n de Origen Protegida (DOP): Terra Alta, Baix Ebre-Montsi\u00e0, Empord\u00e0, Siurana y Les Garrigues.<\/span><\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Los vi\u00f1edos del Pened\u00e9s<\/strong>. Seg\u00fan el arque\u00f3logo Daniel L\u00f3pez, hay indicios de que fue en el Pened\u00e9s donde se plant\u00f3 el primer vi\u00f1edo que hubo en Catalu\u00f1a, que datar\u00eda del siglo 7 a.C. Esta zona, que se ubica entre Tarragona y Barcelona, cuenta con Denominaci\u00f3n de Origen (DO) para sus vinos. La mayor parte de las vi\u00f1as se cultivan con las cepas emparradas, que facilita el trabajo y mejora la sanidad de la uva. Los caldos m\u00e1s conocidos son los blancos, con la variedad Xarel\u00b7lo como buque insignia. En tintos, se han recuperado variedades propias de la zona, como Sams\u00f3, Ull de llebre o Pinot noir.<br \/>\n<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Arroz del Delta del Ebro<\/strong>. Hay m\u00e1s de 22.000 hect\u00e1reas dedicadas al cultivo de arroz en esta zona de la provincia de Tarragona que cuenta con Denominaci\u00f3n de Origen Protegida (DOP). El arroz que se produce en estas tierras se caracteriza por su grano semilargo y redondo y las variedades contempladas en la DOP son: Bah\u00eda, Bomba, Fonsa, Montsianell, S\u00e8nia y Tebre.<br \/>\n<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>La pera de Lleida<\/strong>. Se calcula que el 50% de las peras que se producen en Espa\u00f1a provienen de Lleida, en concreto de un radio de 30 kil\u00f3metros alrededor de la capital. Esta zona compone la Denominaci\u00f3n de Origen Protegida (DOP) Pera de Lleida, que contempla tres variedades: Limonera, Blanquilla y Conferencia. La DOP cuenta con 580 hect\u00e1reas y aglutina 227 productores.<\/span><\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\"><strong>Manzana de Girona<\/strong>. Las comarcas de Alt y Baix Empord\u00e0 y el Giron\u00e8s componen la zona de producci\u00f3n de la Indicaci\u00f3n Geogr\u00e1fica Protegida (IGP) de la manzana de Girona. Las variedades que se cultivan en esta zona son Golden, Gala, Granny Smith y Red Delicious. Y se caracterizan por un color perfecto y el adecuado contenido de az\u00facar.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">\u00bfConoc\u00edas la riqueza agr\u00edcola que ofrec\u00eda Catalu\u00f1a?<\/span>[:en]Washed by the Mediterranean and with the Pyrenees to the north, Catalonia is a rich region that stands out for its industrial activity and its multicultural character. But if this autonomous community is famous for anything, it is its gastronomy. Some of the most prestigious stars of the culinary scene stand out for their Catalan cuisine. And to prepare a good dish, it is essential to have a great raw material.<\/p>\n<p>We analyse which of the region&#8217;s crops contribute to the fame of Catalonia&#8217;s rich cuisine. The truth is that this is an activity, agriculture, which in Catalonia tends to be professionalised, with 43% of the agricultural surface area managed by people who have this activity as their primary occupation, according to data from the Department of Agriculture, Livestock, Fisheries and Food obtained through the DUN (Single Declaration).<\/p>\n<p>At <strong>EDYPRO<\/strong> we highlight the following crops:<\/p>\n<ul>\n<li><strong>Cal\u00e7ots<\/strong>. This is the star product of popular Catalan cuisine. Its preparation and consumption is an authentic social ritual that gives rise to the &#8216;cal\u00e7otadas&#8217;. It is a variety of spring onion that is grown practically throughout the entire autonomous community, especially in areas with warm winters that do not suffer from severe frosts. It is grown in the area of Valls, in Tarragona, which has a Protected Geographical Indication.<\/li>\n<li><strong>Centenary olive groves.<\/strong> Olive trees have been grown throughout Catalonia for thousands of years. The characteristics of each terrain give rise to different bodies and aromas for their olives. Up to five oils with Protected Designation of Origin (PDO) are produced from them: Terra Alta, Baix Ebre-Montsi\u00e0, Empord\u00e0, Siurana and Les Garrigues.<\/li>\n<li><strong>The vineyards of the Pened\u00e8s.<\/strong> According to archaeologist Daniel L\u00f3pez, there are indications that the first vineyards in Catalonia were planted in the Pened\u00e8s region, dating back to the 7th century BC. This area, located between Tarragona and Barcelona, has a Denomination of Origin (DO) for its wines. Most of the vineyards are cultivated with trained vines, which facilitates the work and improves the health of the grapes. The best known wines are the whites, with the Xarel-lo variety as the flagship. In reds, varieties typical of the area have been recovered, such as Sams\u00f3, Ull de llebre or Pinot noir.<\/li>\n<li><strong>Rice from the Ebro Delta.<\/strong> There are more than 22,000 hectares dedicated to rice cultivation in this area of the province of Tarragona, which has a Protected Designation of Origin (PDO). The rice produced in this area is characterised by its semi-long, round grain and the varieties covered by the PDO are: Bah\u00eda, Bomba, Fonsa, Montsianell, S\u00e8nia and Tebre.<\/li>\n<li><strong style=\"font-size: 16px\">The Lleida pear<\/strong><span style=\"font-size: 16px\">. It is calculated that 50% of the pears produced in Spain come from Lleida, specifically from a radius of 30 kilometres around the capital. This area makes up the Pera de Lleida Protected Designation of Origin (PDO), which includes three varieties: Limonera, Blanquilla and Conferencia. The PDO covers 580 hectares and brings together 227 producers.<\/span><\/li>\n<li><strong>Apple from Girona.<\/strong> The counties of Alt and Baix Empord\u00e0 and Giron\u00e8s make up the production area of the Protected Geographical Indication (PGI) of the Girona apple. The varieties grown in this area are Golden, Gala, Granny Smith and Red Delicious and are characterised by a perfect colour and the right sugar content.<\/li>\n<\/ul>\n<p>Did you know the agricultural wealth that Catalonia had to offer?[:]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[:es]Ba\u00f1ada por el Mediterr\u00e1neo y con los Pirineos al norte, Catalu\u00f1a es una regi\u00f3n rica que destaca por su actividad industrial y su car\u00e1cter multicultural. Pero adem\u00e1s, si por algo tiene fama esta comunidad aut\u00f3noma es por su gastronom\u00eda. Algunas de los m\u00e1s prestigiosas estrellas del panorama culinario destacan por su cocina catalana. Y para [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[56],"tags":[],"class_list":["post-11722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad"],"acf":[],"_links":{"self":[{"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/posts\/11722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/comments?post=11722"}],"version-history":[{"count":0,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/posts\/11722\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/media\/11724"}],"wp:attachment":[{"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/media?parent=11722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/categories?post=11722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edyprobiotec.com\/it\/wp-json\/wp\/v2\/tags?post=11722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}