La cuina m\u00e9s suculenta i enlluernadora de la Costa Brava era la dels tapers, un col\u00b7lectiu que treballava a preu fet i disposava de temps per a dedicar-lo a les \u201cxefles\u201d i bevien xampany; una mena d\u2019aristocr\u00e0cia de la classe obrera. \u00c9s una cuina popular i refinada que aplegava les millors tradicions de la cuina familiar i la del mar i muntanya, que inclou la dels pescadors, pagesos i la de les viles. Varen crear o recrear l\u2019estil \u201cmar i muntanya\u201d, una cuina de senyors, que inclou els plats m\u00e9s sorprenents de la cuina catalana: el peixopalo amb patates o cigrons, el niu, el pollastre amb tripes de bacall\u00e0, el pollastre amb llagosta o gambes; aix\u00ed com d\u2019altres plats compartits amb tota la poblaci\u00f3 -de pag\u00e8s o de les viles- com la pota i tripa, els guisats de vedella, pollastre o xai, etc. La publicaci\u00f3 tamb\u00e9 reivindica la cuina m\u00e9s de subsist\u00e8ncia, nascuda al voltant de la Primera Guerra Mundial, quan la classe obrera tapera va passar fam. En aquest cas s\u00f3n plats de diari, m\u00e9s sobris, amb ingredients senzills, per\u00f2 elaborats, com les tripes de bacall\u00e0, el bacall\u00e0 o el peix, uns plats que ara s\u00f3n de cuina benestant.<\/p>\n","protected":false},"excerpt":{"rendered":"
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