{"id":414,"date":"2012-07-20T13:07:13","date_gmt":"2012-07-20T13:07:13","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=414"},"modified":"2012-07-20T13:07:13","modified_gmt":"2012-07-20T13:07:13","slug":"alguns-mites-sobre-el-pa","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2012\/07\/alguns-mites-sobre-el-pa\/","title":{"rendered":"Alguns mites sobre el pa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-415\" title=\"Els mites del pa\" src=\"http:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/07\/el_pais-150x150.png\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/07\/el_pais-150x150.png 150w, https:\/\/www.ylla1878.com\/blog\/wp-content\/uploads\/2012\/07\/el_pais-142x142.png 142w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\n<p>A Fran\u00e7a a un establiment que ven pa congelat, no se li permet denominar-se forn de pa. Aquest \u00e9s algun dels temes que Beatriz Echevarr\u00eda, fundadora de l\u2019escola de cuina madrilenya Cocina de Babette, tracte en l\u2019entrevista que li va fer el magazine de moda del diari el Pa\u00eds.<\/p>\n<p>Bona coneixedora del <strong>m\u00f3n del pa<\/strong>, creu que algun dels principals motius perqu\u00e8 pa s\u2019hagi deteriorat al nostre pa\u00eds s\u00f3n la falta de temps quan es fa i els additius artificials que s\u2019hi afegeixen. Tamb\u00e9 comenta que Fran\u00e7a esta millorant la qualitat del seu pa, a trav\u00e9s de la \u201cllei del pa\u201d, que determina el numero d\u2019additius que aquest pot contenir, que s\u2019ha de vendre on es fan, amb una farina determinada, etc.<\/p>\n<p>Per \u00faltim destacar que comenta que el millor pa que es pot trobar a Espanya, \u00e9s al nord, sobretot a Catalunya i a Euskadi, ja que \u00e9s on encara queden uns quants forns artesanals.<\/p>\n<p>En aquest <a title=\"Entrevista Beatriz Echevarr\u00eda sobre els mites del pa\" href=\"http:\/\/smoda.elpais.com\/articulos\/los-mitos-del-pan\/1971\" target=\"_blank\">link<\/a> podeu trobar l\u2019entrevista sencera.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Fran\u00e7a a un establiment que ven pa congelat, no se li permet denominar-se forn de pa. Aquest \u00e9s algun [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,22],"tags":[12,53,58,13,7],"class_list":["post-414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-curiositats","tag-cultura-del-pa","tag-farina","tag-forn-de-pa","tag-forner","tag-pa"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=414"}],"version-history":[{"count":4,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/414\/revisions"}],"predecessor-version":[{"id":419,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/414\/revisions\/419"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/415"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}