{"id":12337,"date":"2021-09-03T00:00:00","date_gmt":"2021-09-02T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\/"},"modified":"2021-09-03T00:00:00","modified_gmt":"2021-09-02T22:00:00","slug":"comer-en-sitges-y-ser-muy-feliz-en-el-intento","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/es\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\/","title":{"rendered":"Comer en Sitges y ser (muy) feliz en el intento"},"content":{"rendered":"<p>Aviso a navegantes: se desaconseja la lectura de este articulo si tienes hambre. No lo vas a pasar bien. Nada bien. Porque hoy toca hablar de lo bien qu\u00e9 se come en Sitges. De los <strong>productos de proximidad<\/strong> y de una actitud y una filosof\u00eda con la que nos identificamos: el <strong>slow food<\/strong>. Porque cada sitio tiene su propia cocina, ligada a su ubicaci\u00f3n, su tradici\u00f3n y su cultura. Porque la cocina no puede ser un recurso estandarizado, homog\u00e9neo y previsible. Porque Sitges sabe a&#8230;Sitges.<\/p>\n<p>\u00a0<\/p>\n<p>\u00bfY a qu\u00e9 sabe Sitges? Pues sabe a productos de proximidad y recetas heredadas. Sabe a <a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/es\/pl409\/blog\/id18\/vino-malvasia-de-sitges.htm\"><strong>Malvas\u00eda<\/strong><\/a>, una variedad de uva que lleg\u00f3 a Sitges por mar; sabe a <a class=\"link-blau\" title=\" https:\/\/www.sitgesanytime.com\/es\/pl21\/explora\/gastronomia\/arroz-a-la-sitgetana\/id48\/paella-sitgetana.htm\" href=\"https:\/\/www.sitgesanytime.com\/es\/pl21\/explora\/gastronomia\/arroz-a-la-sitgetana\/id48\/paella-sitgetana.htm\">&#8216;arroz a la sitgetana&#8217;<\/a> y a la<strong> \u2018escarola perruqueta\u2019<\/strong> del<strong> <a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/es\/pl21\/explora\/gastronomia\/el-xato\/id47\/el-xato.htm\">Xat\u00f3<\/a><\/strong>; sabe a <strong>pulpo, <\/strong>a<strong> gambas <\/strong>y a<strong> Caracol Punxent;<\/strong> y sabe a <strong>\u2018Espigalls\u2019<\/strong> o <strong>\u2018Col brotonera\u2019<\/strong>. Sabores todos ellos que conoce y promueve <strong>Valent\u00ed Mongay<\/strong>, co-propietario junto con su hermano del <a class=\"link-blau\" href=\"http:\/\/lasalseta.com\/language\/es\/\"><strong>restaurante La Salseta<\/strong><\/a>, uno de los dos establecimientos de Sitges (el otro es<a class=\"link-blau\" href=\"http:\/\/www.restaurantlanansa.com\/nova\/\"><strong> La Nansa<\/strong><\/a>) con la distinci\u00f3n del <a class=\"link-blau\" href=\"https:\/\/slowfood.barcelona\/index.php\/la-barcelona-slow\/restaurants-km0\"><strong>sello Slow Food<\/strong><\/a>.<\/p>\n<p>\u00a0<\/p>\n<p>Mongay destaca la relaci\u00f3n que el concepto de Slow Food tiene con el de <strong>\u2018Kil\u00f3metro 0\u2019<\/strong>, con los productos de proximidad y, por tanto, con los productores de la zona. Esta apuesta por la <strong>localizaci\u00f3n de los productos<\/strong> garantiza, como \u00e9l mismo se\u00f1ala, que estos sean <em>\u201cbuenos, limpios -por su cultivo sostenible- y justos, porque se remunera de forma adecuada a quienes los cultivan\u201d.<\/em> De hecho, Valent\u00ed Mongay cree que el apoyo a los productores locales <em>\u201ces imprescindible para dar continuidad al patrimonio local, del que tambi\u00e9n forman parte nuestros alimentos, nuestro vocabulario gastron\u00f3mico y nuestras recetas; eso es un tesoro que no podemos perder\u201d.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n<p>La temporalidad o estacionalidad es otro elemento clave del Slow Food. Por eso, <strong>depende de la \u00e9poca del a\u00f1o en la que veng\u00e1is a Sitges, la carta local cambia<\/strong>. Porque la \u2018escarola perruqueta\u2019 (con la que se elabora el tradicional Xat\u00f3 de Sitges) es m\u00e1s sabrosa en invierno, porque los \u2018espigalls\u2019 se recogen de noviembre a enero y porque el pescado es del d\u00eda, no de piscifactor\u00eda. Esa es la gracia de la cocina de Sitges y de la propia localidad: lo mejor es dejarse sorprender. Por tanto, ven, pasea\u2026y come ;)<\/p>\n<p><em>\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aviso a navegantes: se desaconseja la lectura de este articulo si tienes hambre. No lo vas a pasar bien. Nada bien. Porque hoy toca hablar de lo bien qu\u00e9 se come en Sitges. De los productos de proximidad y de una actitud y una filosof\u00eda con la que nos identificamos: el slow food. Porque cada sitio tiene su propia cocina, ligada a su ubicaci\u00f3n, su tradici\u00f3n y su cultura. Porque la cocina no puede ser un recurso estandarizado, homog\u00e9neo y previsible. Porque Sitges sabe a&#8230;Sitges. \u00a0 \u00bfY a qu\u00e9 sabe Sitges? Pues sabe a productos de proximidad y recetas heredadas. Sabe a Malvas\u00eda, una variedad de uva que lleg\u00f3 a Sitges por mar; sabe a &#8216;arroz a la sitgetana&#8217; y a la \u2018escarola perruqueta\u2019 del Xat\u00f3; sabe a pulpo, a gambas y a Caracol Punxent; y sabe a \u2018Espigalls\u2019 o \u2018Col brotonera\u2019. Sabores todos ellos que conoce y promueve Valent\u00ed Mongay, co-propietario junto con su hermano del restaurante La Salseta, uno de los dos establecimientos de Sitges (el otro es La Nansa) con la distinci\u00f3n del sello Slow Food. \u00a0 Mongay destaca la relaci\u00f3n que el concepto de Slow Food tiene con el de \u2018Kil\u00f3metro 0\u2019, con los productos de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[],"categoria":[56,87,90],"class_list":["post-12337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","categoria-arte-cultura","categoria-cerca-de-sitges","categoria-comer-y-beber"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Comer en Sitges y ser (muy) feliz en el intento - Sitges Anytime<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sitgesanytime.protectfive.com\/es\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comer en Sitges y ser (muy) feliz en el intento\" \/>\n<meta property=\"og:description\" content=\"Aviso a navegantes: se desaconseja la lectura de este articulo si tienes hambre. No lo vas a pasar bien. Nada bien. Porque hoy toca hablar de lo bien qu\u00e9 se come en Sitges. De los productos de proximidad y de una actitud y una filosof\u00eda con la que nos identificamos: el slow food. Porque cada sitio tiene su propia cocina, ligada a su ubicaci\u00f3n, su tradici\u00f3n y su cultura. Porque la cocina no puede ser un recurso estandarizado, homog\u00e9neo y previsible. Porque Sitges sabe a&#8230;Sitges. \u00a0 \u00bfY a qu\u00e9 sabe Sitges? Pues sabe a productos de proximidad y recetas heredadas. Sabe a Malvas\u00eda, una variedad de uva que lleg\u00f3 a Sitges por mar; sabe a &#8216;arroz a la sitgetana&#8217; y a la \u2018escarola perruqueta\u2019 del Xat\u00f3; sabe a pulpo, a gambas y a Caracol Punxent; y sabe a \u2018Espigalls\u2019 o \u2018Col brotonera\u2019. Sabores todos ellos que conoce y promueve Valent\u00ed Mongay, co-propietario junto con su hermano del restaurante La Salseta, uno de los dos establecimientos de Sitges (el otro es La Nansa) con la distinci\u00f3n del sello Slow Food. \u00a0 Mongay destaca la relaci\u00f3n que el concepto de Slow Food tiene con el de \u2018Kil\u00f3metro 0\u2019, con los productos de [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sitgesanytime.protectfive.com\/es\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\/\" \/>\n<meta property=\"og:site_name\" content=\"Sitges Anytime\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/turismedesitges\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-02T22:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sitgesanytime.protectfive.com\/wp-content\/uploads\/2021\/09\/1-vivero-copia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2345\" \/>\n\t<meta property=\"og:image:height\" content=\"1111\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"minsk\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"minsk\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/\"},\"author\":{\"name\":\"minsk\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/#\\\/schema\\\/person\\\/96e49e6f70c68653a6b70d178b1f34a0\"},\"headline\":\"Comer en Sitges y ser (muy) feliz en el intento\",\"datePublished\":\"2021-09-02T22:00:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/\"},\"wordCount\":402,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/1-vivero-copia.jpg\",\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/\",\"url\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/es\\\/comer-en-sitges-y-ser-muy-feliz-en-el-intento\\\/\",\"name\":\"Comer en Sitges y ser (muy) feliz en el intento - 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No lo vas a pasar bien. Nada bien. Porque hoy toca hablar de lo bien qu\u00e9 se come en Sitges. De los productos de proximidad y de una actitud y una filosof\u00eda con la que nos identificamos: el slow food. Porque cada sitio tiene su propia cocina, ligada a su ubicaci\u00f3n, su tradici\u00f3n y su cultura. Porque la cocina no puede ser un recurso estandarizado, homog\u00e9neo y previsible. Porque Sitges sabe a&#8230;Sitges. \u00a0 \u00bfY a qu\u00e9 sabe Sitges? Pues sabe a productos de proximidad y recetas heredadas. Sabe a Malvas\u00eda, una variedad de uva que lleg\u00f3 a Sitges por mar; sabe a &#8216;arroz a la sitgetana&#8217; y a la \u2018escarola perruqueta\u2019 del Xat\u00f3; sabe a pulpo, a gambas y a Caracol Punxent; y sabe a \u2018Espigalls\u2019 o \u2018Col brotonera\u2019. 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