{"id":79458,"date":"2022-11-15T11:03:43","date_gmt":"2022-11-15T10:03:43","guid":{"rendered":"https:\/\/gastronomicament.cat\/el-menorqui-pau-sintes-juanico-millor-cuiner-jove-deuropa"},"modified":"2022-11-15T11:03:43","modified_gmt":"2022-11-15T10:03:43","slug":"el-menorqui-pau-sintes-juanico-millor-cuiner-jove-deuropa","status":"publish","type":"post","link":"https:\/\/web2025.gastronomicament.cat\/de\/el-menorqui-pau-sintes-juanico-millor-cuiner-jove-deuropa","title":{"rendered":"El menorqu\u00ed Pau Sintes Juanico, millor cuiner jove d&#8217;Europa"},"content":{"rendered":"<p><strong>Pau Sintes Juanico<\/strong>\u00a0ha estat proclamat com el\u00a0<strong>millor cuiner jove d&#8217;Europa 2022<\/strong>. Ha guanyat aquest premi amb la recepta batejada com a Alberg\u00ednies a l&#8217;Estil de Menorca: Simple i Complex, que ha guanyat el cor del jurat internacional presidit pel xef\u00a0<strong>Espen Laumann<\/strong>, guanyador de l&#8217;edici\u00f3 2021 de la regi\u00f3 amfitriona, Trondheim-Tr\u00f8ndelag (Noruega), regi\u00f3 europea de la gastronomia premiada 2022.<\/p>\n<p>Sintes va presentar un plat vegetari\u00e0 amb l&#8216;<strong>alberg\u00ednia com a ingredient base<\/strong>. Hi ha utilitzat totes les parts de la verdura combinades amb herbes aut\u00f2ctones de la costa menorquina com el\u00a0<strong>fonoll mar\u00ed<\/strong>\u00a0i les\u00a0<strong>t\u00e0peres<\/strong>, els\u00a0<strong>vermells d&#8217;ou<\/strong>, el\u00a0<strong>formatge\u00a0<\/strong>DOP Ma\u00f3-Menorca i la\u00a0<strong>mel<\/strong>. Amb aquesta recepta ha volgut demostrar que amb productes locals i tradicionals es poden fer deliciosos plats vegetarians. El seu plat \u00e9s una innovaci\u00f3 de la recepta tradicional menorquina alberg\u00ednies plenes (tamb\u00e9 anomenades barquetes d&#8217;alberginia).<\/p>\n<p>El jurat va apreciar especialment l&#8216;<strong>explosi\u00f3 de sabors<\/strong>\u00a0i la\u00a0<strong>combinaci\u00f3 incre\u00efblement innovadora de colors i textures<\/strong>. Tamb\u00e9 han valorat l&#8217;inter\u00e8s de Pau per reduir el malbaratament d&#8217;aliments, la seva cura i atenci\u00f3 als detalls, per exemple utilitzant un plat d&#8217;elaboraci\u00f3 local i el coneixement de les varietats vegetals locals.<\/p>\n<p><strong>Diane Dodd<\/strong>, presidenta de l&#8217;IGCAT, ha remarcat que \u201ccal destacar que \u00e9s la primera vegada que un plat vegetari\u00e0 guanya aquest concurs; \u00e9s un senyal encoratjador que les plantes comencin a recuperar el protagonisme a la cuina\u201d.<\/p>\n<p>La cuinera\u00a0<strong>\u0160pela Kuhel<\/strong>\u00a0d&#8217;Eslov\u00e8nia, regi\u00f3 europea de la gastronomia guardonada el 2021 ha guanyat el segon premi amb el plat Backed Cvi\u010dkov Stew, mentre que el tercer premi ha estat per al cuiner<strong>\u00a0Ivar Follinglo Moe\u00a0<\/strong>de Trondheim-Tr\u00f8ndelag, regi\u00f3 europea de la gastronomia guardonada el 2022 i el seu plat Innovation of F\u00e5rik\u00e5l.<\/p>\n<p><strong>Nou finalistes d&#8217;arreu d&#8217;Europa<br \/>\n<\/strong>El concurs es va celebrar a l&#8217;institut Strinda de Trondheim els dies 11 i 12 de novembre de 2022 i va reunir finalistes de 9 regions europees de la gastronomia premiades com ara: Ra\u00fal Gisbert (Catalunya guardonada 2016); Beatriz Coelho (premiada Minho 2016); Oliver S\u00f8rensen (premi Aarhus-Dinamarca Central el 2017); Aikaterini Gonidaki (premiat a l&#8217;Egeu Meridional el 2019); \u0160pela Kuhel (Eslov\u00e8nia guardonada 2021); R\u00faben Lima (premiada regi\u00f3 de Coimbra 2021-22); Pau Sintes (Menorca guardonada 2022); Ivar Follinglo Moe (premi Trondheim-Tr\u00f8ndelag, Noruega 2022); i Pauline Place (premiat als Alts de Fran\u00e7a el 2023).<\/p>\n<p><strong>Un concurs per protegir l&#8217;alimentaci\u00f3, la cultura i l&#8217;art<br \/>\n<\/strong>El premi est\u00e0 convocat per l&#8217;Institut Internacional de Gastronomia, Cultura, Art i Turisme (IGCAT), que t\u00e9 com a objectiu empoderar les comunitats locals amb la sensibilitzaci\u00f3 sobre la import\u00e0ncia de protegir i promoure diferents actius regionals d&#8217;alimentaci\u00f3, cultura, arts i actius naturals com a part d&#8217;estrat\u00e8gies de desenvolupament i turisme sostenibles i equilibrades. Aix\u00f2 \u00e9s essencial per salvaguardar el nostre planeta, la salut, el benestar i les economies locals.<\/p>\n<p>L&#8217;IGCAT \u00e9s un institut sense \u00e0nim de lucre establert l&#8217;any 2012, que treballa amb consorcis regionals d&#8217;actors en els \u00e0mbits de la gastronomia, la cultura, les arts i el turisme. Va fundar el World\/European Region of Gastronomy Award i \u00e9s el secretariat oficial de les Plataformes World\/European Regions of Gastronomy. A m\u00e9s, l&#8217;Institut ha desenvolupat l&#8217;European Young Chef Award, el World Food Gift Challenge, el Top Websites for Foodie Travelers Award i el Food Film Menu internacional.<\/p>\n<p><strong>El jurat internacional<br \/>\n<\/strong>El concurs ha estat format per un jurat internacional de xefs i experts presidit pel guanyador de l&#8217;European Young Chef Award 2021, el xef\u00a0<strong>Espen Laumann<\/strong>, de Le Bistro (Trondheim, Noruega). Tamb\u00e9 n&#8217;han format part el xef\u00a0<strong>Paul Newman<\/strong>, de Thyme Deli &amp; Bistro (Perthshire, Esc\u00f2cia); el xef\u00a0<strong>Sonakshi Kanoria<\/strong>, del restaurant Credo (Trondheim, Noruega); el xef\u00a0<strong>Johan Rudsby<\/strong>, dels restaurants N\u00e4stg\u00e5rds i Bua (J\u00e4mtland, Su\u00e8cia); el xef<strong>\u00a0Gaetano Verde<\/strong>, del restaurant Charleston (Sic\u00edlia, It\u00e0lia); i la doctora\u00a0<strong>Diane Dodd<\/strong>, presidenta de l&#8217;IGCAT.<\/p>\n<p>A m\u00e9s de les habilitats t\u00e8cniques dels joves cuiners, el jurat ha valorat la seva creativitat, la seva capacitat per comunicar la hist\u00f2ria dels seus plats, com tamb\u00e9 la seva capacitat per reduir el malbaratament alimentari i els pl\u00e0stics d&#8217;un sol \u00fas a la cuina, aix\u00ed com per garantir un \u00fas equilibrat de ingredients de carn\/peix i verdures als seus plats.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un jurat internacional, format per cuiners professionals i especialistes, ha destacat la recepta que ha presentat&hellip;<\/p>\n","protected":false},"author":1,"featured_media":79454,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,953,940,1016],"tags":[],"coauthors":[2053],"class_list":["post-79458","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-concursos-i-premis","category-inici","category-unkategorisiert","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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