Descobriu hist\u00f2ries i an\u00e8cdotes curioses de les receptes muntanyenques m\u00e9s representatives de la gastronomia catalana.
Malgrat tots els denominadors comuns que uneixen i caracteritzen la gastronomia dels pobles d’interior, la hist\u00f2ria particular de cada vall, cada contrada i cada comarca ha dotat la cuina d’alta muntanya d’infinitat de matisos i plats t\u00edpics que varien d’un lloc a un altre. Aix\u00ed, la Cerdanya t\u00e9 el trinxat com a targeta de presentaci\u00f3 degut a la llarga tradici\u00f3 de conreu de col en aquesta comarca, mentre que a la Vall d’Aran s’hi detecten maneres i tics francesos deguts a la seva hist\u00f2rica relaci\u00f3 comercial, com ara el senglar preparat en civet, la sopa de ceba o els pat\u00e9s. Al Pallars dominen embotits com la girella o el xol\u00eds, mentre que a l’Alta Ribagor\u00e7a cal tastar s\u00ed o s\u00ed el freginat, que \u00e9s sang de be fregida i barrejada amb fetge, ronyons, ceba, tom\u00e0quet, all i ous. L’Alt Urgell t\u00e9 els l\u00e0ctics del Cad\u00ed i el civet de llebre, mentre que al Solson\u00e8s tota la carn \u00e9s deliciosa.
D’oest a est, aquest llibre fa una extraordin\u00e0ria tasca de recerca dels plats m\u00e9s t\u00edpics i curiosos de la muntanya, amb les seves receptes. I ho combina amb un grapat d’hist\u00f2ries que ens apropen a la vida dels pagesos i pastors del nostre pa\u00eds.
– Les falles del Pallars: m\u00e0gia i simbolisme.
– L’escudella, el far de les sopes catalanes.
– Adobaments, escabetxos i confitats.
– Els embotits de l’alta muntanya.
– La cuina del sotabosc: els bolets.<\/p>\n","protected":false},"excerpt":{"rendered":"
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