{"id":69889,"date":"2016-11-22T01:47:23","date_gmt":"2016-11-22T00:47:23","guid":{"rendered":"https:\/\/gastronomicament.cat\/principals-classes-de-pa-de-les-illes-balears"},"modified":"2022-04-09T10:43:38","modified_gmt":"2022-04-09T08:43:38","slug":"principals-classes-de-pa-de-les-illes-balears","status":"publish","type":"post","link":"https:\/\/web2025.gastronomicament.cat\/es\/principals-classes-de-pa-de-les-illes-balears","title":{"rendered":"Principals classes de pa de les Illes Balears"},"content":{"rendered":"

A partir de la nova campanya Pa d’Aqu\u00ed. Forn i Tradici\u00f3, que ha posat en marxa l\u2019Associaci\u00f3 de Forners i Pastissers de les Illes Balears<\/a><\/span> i l’Institut d’Innovaci\u00f3 Empresarial<\/a> (IDI) del Govern de les Illes Balears<\/a>, feim un rep\u00e0s a les principals classes de pa de les Illes Balears.<\/span><\/p>\n

Pa pag\u00e8s<\/h4>\n

\"pa-pages\"<\/a><\/p>\n

El pa que anomenem de pag\u00e8s es caracteritza per ser de forma rodona i no tenir sal<\/strong>. S\u2019elabora mesclant la farina amb l\u2019aigua i afegint-hi llevat. \u00c9s de pastament i fermentaci\u00f3 lenta. Pot ser blanc o moreno, segons el grau de refinat de la farina emprada. El pa que menjaven els pagesos durant l\u2019\u00e8poca musulmana es feia amb farina sense refinar i d\u2019aix\u00f2, en tenim const\u00e0ncia amb les paraules de Ramon Llull: \u00abHonradament menj\u00e0 d\u2019aquell pa negre que el pag\u00e8s menjava…\u00bb<\/p>\n

Aix\u00ed, el pa original i tradicional \u00e9s el pa obscur (moreno). La seva olor \u00e9s un poc m\u00e9s forta que la del blanc, la molla \u00e9s de color marr\u00f3 m\u00e9s o manco obscur i la crosta \u00e9s m\u00e9s gruixuda i fosca, i perllonga la seva conservaci\u00f3. \u00c9s un producte sense additius qu\u00edmics i que l\u2019endem\u00e0 \u00e9s tan bo com el dia anterior.<\/p>\n

L’investigador gastron\u00f2mic Jaume F\u00e0brega diu aix\u00f2 del pa pag\u00e8s: \u00abEl fet que el pa mallorqu\u00ed no porti sal es deu, segons es diu, a les caracter\u00edstiques de l\u2019aigua de l\u2019illa i, tamb\u00e9, a la qualitat del seu blat, que a les Balears i Piti\u00fcses \u00e9s excel\u00b7lent. No oblidem que una d\u2019aquestes illes \u00e9s Formentera, \u00e9s a dir, terra de forment o de blat\u201d.<\/p>\n

Llonguet<\/h4>\n

\"llonguet\"<\/a>
\nPa petit oblong, de color molt p\u00e0l\u00b7lid, amb la molla el\u00e0stica i esponjosa<\/strong>. La part superior est\u00e0 travessada per un solc longitudinal. Se sol dir que com millor \u00e9s la qualitat de la farina i m\u00e9s cura es posa en l\u2019elaboraci\u00f3 del llonguet, m\u00e9s profund \u00e9s el tall central. Es menja en entrep\u00e0.<\/p>\n

En el Die Balearen<\/em> (1869-1891) l\u2019arxiduc Llu\u00eds Salvador ja fa refer\u00e8ncia als llonguets i al seu consum a Palma: \u201c… els ciutadans no mengen tant de pa com la gent del camp, per\u00f2 en canvi \u00e9s normalment de millor qualitat; prefereixen els panets, que s\u00f3n pans petits allargats, ben cuits, molt blancs, amb un tall enmig\u201d.<\/p>\n

En el llenguatge popular un \u2018llonguet\u2019 tamb\u00e9 \u00e9s una persona que ha nascut o viu a Palma. Aquesta forma d\u2019anomenar els habitants de Palma prov\u00e9 que els llonguets s\u00f3n un tipus de pa t\u00edpic d\u2019aqu\u00ed i que no s\u2019elaborava als pobles.<\/p>\n

 <\/p>\n

Pa de xeixa<\/h4>\n

\"pa-de-xeixa\"<\/a><\/p>\n

Pa generalment de forma rodona elaborat en farina de blat xeixa, un cereal aut\u00f2cton molt antic<\/strong>, que s\u2019est\u00e0 recuperant a Mallorca i a Menorca. Un cop panificat amb llevat mare i fermentaci\u00f3 lenta, t\u00e9 unes caracter\u00edstiques m\u00e9s digestives, un sabor i aroma m\u00e9s intens i el seu \u00edndex al\u00b7l\u00e8rgic \u00e9s pr\u00e0cticament inexistent<\/strong>, a causa del seu baix contingut en gluten. El pa moreno de blat xeixa \u00e9s m\u00e9s bo al dia seg\u00fcent i es conserva durant uns 4 o 5 dies.<\/p>\n

El poeta Guillem d’Efak va escriure aquests versos a la ‘La Can\u00e7\u00f3 de Son Coletes’<\/p>\n

\u201cL\u2019any mil quatre-cents cinquanta
\npitjor fou que el de la fam.
\nEls rics mengen pa de xeixa,
\ndiuen les dones plorant.
\nEls rics mengen pa de xeixa
\ni per noltros sols no hi ha mestall\u201d.<\/p>\n

Panet d\u2019oli<\/h4>\n

\"panet-d-oli\"<\/a><\/p>\n

Panet longitudinal amb les puntes esmussades i bombat per la part superior, amb un crui profund i allargat que forma dos semicilindres de superf\u00edcie llisa ben diferenciats. Fet amb farina de for\u00e7a i llevat, t\u00e9 com a ingredient diferenciador l\u2019oli d\u2019oliva que li proporciona una textura tendra<\/strong>, gens compacta i molt lleugera. A m\u00e9s de sal, sol dur opcionalment un pic de sucre.<\/p>\n

 <\/p>\n

Galetes fortes d\u2019Eivissa<\/h4>\n

\"galetes-fortes-d-eivissa\"<\/a>
\nEsp\u00e8cie de pa de forma rodona i plana, elaborat sense llevat<\/strong>, amb aigua, farina i sal, de consist\u00e8ncia dura i forta, i molt esmicolable<\/strong>. S\u00f3n com una galeta d\u2019oli, per\u00f2 amb un di\u00e0metre cinc vegades m\u00e9s gran. Origin\u00e0riament era un aliment destinat als mariners, ja que la manca de llevat feia que duressin molts de dies sense perdre\u2019s. Nom\u00e9s se\u2019n fan a Eivissa.<\/p>\n

————————<\/p>\n

La informaci\u00f3 i les fotos s'han extret del material amb motiu de la campanya Pa d'Aqu\u00ed, i ha estat editat per l'Associaci\u00f3 de Forners i Pastissers de les Illes Balears<\/a><\/span> i l'Institut d'Innovaci\u00f3 Empresarial<\/a> (IDI) del Govern de les Illes Balears<\/a>. <\/span><\/span><\/pre>\n","protected":false},"excerpt":{"rendered":"
A partir de la nova campanya Pa d’Aqu\u00ed. Forn i Tradici\u00f3, que ha posat en marxa…<\/p>\n","protected":false},"author":1,"featured_media":39613,"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":[1003],"tags":[],"coauthors":[],"class_list":["post-69889","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nPrincipals classes de pa de les Illes Balears - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Principals classes de pa de les Illes Balears Actualitat A partir de la nova campanya Pa d'Aqu\u00ed. 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