{"id":6774,"date":"2024-04-16T08:11:48","date_gmt":"2024-04-16T08:11:48","guid":{"rendered":"http:\/\/www.olidemallorca.es\/el-cuiner-edgar-rodiguez-guanya-oleotapa-2\/"},"modified":"2024-11-05T09:10:38","modified_gmt":"2024-11-05T09:10:38","slug":"el-cuiner-edgar-rodiguez-guanya-oleotapa","status":"publish","type":"post","link":"https:\/\/www.olidemallorca.es\/de\/el-cuiner-edgar-rodiguez-guanya-oleotapa\/","title":{"rendered":"El cuiner Edgar Rod\u00edguez guanya Oleotapa"},"content":{"rendered":"<p><a href=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Edgar-Rodr\u00edguez-guanyador-Oleotapa-2024.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-large wp-image-6766\" src=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/11\/Edgar-Rodriguez-guanyador-Oleotapa-2024.jpg\" alt=\"edgar-rodriguez-guanyador-oleotapa-2024\" width=\"604\" height=\"475\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: 'Arial',sans-serif;\">Edgar Rodr\u00edguez\u00a0del restaurant Can Simoneta Gastron\u00f2mic\u00a0ha resultat guanyador del concurs de tapes amb Oli de Mallorca per cuiners professionals Oleotapa 2024 a la final celebrada ahir a l\u2019Escola d\u2019Hoteleria de les Illes Balears.\u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">El jurat, format per Jordi Cant\u00f3 (estrella Michelin al restaurant Sa Clastra-), Miguel Vera (director de Serfoodie), Jaume Aguil\u00f3 (president del Mercat de l\u2019Olivar), Jos\u00e9 Maria Calonge (cap de departament de cuina de l\u2019Escola Hoteleria de les Illes Balears) i Tiffany Blackman (DO Oli de Mallorca) han considerat que la proposta que millor ha integrat l\u2019Oli d\u2019oliva verge extra ha estat el<i> verat fumat, Oli de Mallorca i variants mallorquines<\/i>\u00a0del xef Edgar Rodr\u00edguez (Can Simoneta Gastron\u00f2mic de Canyamel).<br \/>\n<\/span><\/p>\n<p><a href=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Jurat-Oleotapa-amb-president-Joan-Mayol.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-6768 alignnone\" src=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Jurat-Oleotapa-amb-president-Joan-Mayol-1024x768.jpg\" alt=\"jurat-oleotapa-amb-president-joan-mayol\" width=\"604\" height=\"453\" srcset=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Jurat-Oleotapa-amb-president-Joan-Mayol-1024x768.jpg 1024w, https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Jurat-Oleotapa-amb-president-Joan-Mayol-300x225.jpg 300w, https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Jurat-Oleotapa-amb-president-Joan-Mayol-768x576.jpg 768w\" sizes=\"(max-width: 604px) 100vw, 604px\" \/><\/a><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Kike Erazo cuiner del restaurant Morralla (Palma) ha estat el segon classificat amb un <i>eclair d\u2019oli farcit amb mantega d\u2019OOVE, vel de taronja i tiradito de vieira marinada amb pols de tom\u00e0tiga de ramellet <\/i>i ha tancat la llista de guanyadors el David M\u00e9ndez del restaurant Cap Rocat-La Fortaleza amb la tercera posici\u00f3 amb <i>enolimada de tallades amb hidromel de carabassa i escuma d\u2019Oli de Mallorca<\/i>. \u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><a href=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-6767 alignnone\" src=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024-1024x684.jpg\" alt=\"primers-classificats-oleotapa-2024\" width=\"604\" height=\"403\" srcset=\"https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024-1024x684.jpg 1024w, https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024-300x200.jpg 300w, https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024-768x513.jpg 768w, https:\/\/www.olidemallorca.es\/wp-content\/uploads\/2024\/04\/Primers-Classificats-Oleotapa-2024-272x182.jpg 272w\" sizes=\"(max-width: 604px) 100vw, 604px\" \/><\/a><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Els finalistes en aquesta desena edici\u00f3 del concurs han demostrat de nou el gran moment que experimenta la cuina de Mallorca amb suggeriments que, a m\u00e9s d\u2019integrar l\u2019Oli d\u2019oliva verge extra com a ingredient b\u00e0sic, han sabut treure partit a les grans qualitats sensorials que ofereixen els sucs d\u2019oliva amb denominaci\u00f3 d\u2019origen, en alguns dels casos mitjan\u00e7ant elaboracions d\u2019alta complexitat t\u00e8cnica que han aconseguit sorprendre tant al jurat com als assistents.\u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Precisament, a m\u00e9s de la incid\u00e8ncia sensorial de l\u2019Oli de Mallorca al plat, el jurat ha puntuat tamb\u00e9 aspectes com la presentaci\u00f3, la qualitat organol\u00e8ptica de la tapa, la complexitat t\u00e8cnica aix\u00ed com la correcta i professional preparaci\u00f3.\u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Les altres propostes presentades a la final han estat uns <i>engronsos amb gelat d\u2019oli d\u2019oliva i confitura de tom\u00e0tiga de ramellet<\/i>\u00a0del cuiner Miquel Serra (Hotel Portella)\u00a0i un <i>tartar de gamba vermella mallorquina i medul\u00b7la amb cruixent de galeta d\u2019oli<\/i>\u00a0a c\u00e0rrec del Mingo Salas( Bellaombra) \u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Els premiats han rebut un pack Gran Selecci\u00f3 Oli de Mallorca (Oli Verderol, Oli d\u2019un Temps, Es Verger, Olis S\u00f3ller, Son Mesquidassa, Sa Cadernera, Son Matge, Can Carro, Son Catiu, Oli Can Reyes, Oli Novembre, Son Mir, 7 Empelts, Treurer, Aubocassa i Roqueta); bons de compra al Mercat de l\u2019Olivar i el primer classificat, a m\u00e9s a m\u00e9s gaudir\u00e0 d\u2019un passi de congressista per Madrid Fusion 2025.\u00a0<\/span><\/p>\n<p style=\"text-decoration-style: initial; text-decoration-thickness: initial;\"><span style=\"font-family: 'Arial',sans-serif;\">Aquesta edici\u00f3 d\u2019Oleotapa 2024 Oli de Mallorca ha comptat amb la col\u00b7laboraci\u00f3 de l\u2019Escola d\u2019Hoteleria de les Illes Balears, Mercat de l\u2019Olivar, FOGAIBA, Ministerio de Agricultura i Fons Europeu Agr\u00edcola de Desenvolupament Rural.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Edgar Rodr\u00edguez\u00a0del restaurant Can Simoneta Gastron\u00f2mic\u00a0ha resultat guanyador del concurs de tapes amb Oli de Mallorca per cuiners professionals Oleotapa 2024 a la final celebrada ahir a l\u2019Escola d\u2019Hoteleria de les Illes Balears.\u00a0 El jurat, format per Jordi Cant\u00f3 (estrella Michelin al [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[44],"tags":[3537,3536,2964,2966,104,3541,3539,3205,879,3542,3540,3459,975,925,656,3538,2047],"class_list":["post-6774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-newsletter","tag-bellaombra-de","tag-can-simoneta-gastronomic-de","tag-david-mendez-de","tag-edgar-rodriguez-de","tag-escola-dhoteleria-de-les-illes-balears-de","tag-hotel-portella-de","tag-jordi-canto-de","tag-kike-erazo-de","tag-mercat-de-lolivar-de","tag-mingo-salas-de","tag-miquel-serra-de","tag-morralla-de","tag-oleotapa-de","tag-oli-doliva-verge-extra-de","tag-oove-de","tag-sa-clastra-de","tag-xef-de"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/posts\/6774"}],"collection":[{"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/comments?post=6774"}],"version-history":[{"count":2,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/posts\/6774\/revisions"}],"predecessor-version":[{"id":7057,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/posts\/6774\/revisions\/7057"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/media\/6769"}],"wp:attachment":[{"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/media?parent=6774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/categories?post=6774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olidemallorca.es\/de\/wp-json\/wp\/v2\/tags?post=6774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}