{"id":26701,"date":"2016-11-09T09:50:53","date_gmt":"2016-11-09T09:50:53","guid":{"rendered":"http:\/\/copealcoi.es\/new\/?p=26701"},"modified":"2016-11-26T10:00:00","modified_gmt":"2016-11-26T10:00:00","slug":"jornades-arroz","status":"publish","type":"post","link":"https:\/\/www.copealcoy.es\/es\/jornades-arroz\/","title":{"rendered":"Jornades Arroz"},"content":{"rendered":"<p style=\"text-align: justify;\">El <strong>Hotel Vila de Muro<\/strong> volvi\u00f3 a convertirse en el <strong>epicentro de la mejor gastronom\u00eda<\/strong> con las d\u00e9cimas Jornadas del Arroz que se llevaron a cabo entre el 9 y el 12 de noviembre en este espacio hostelero de nuestro pueblo. En esta ocasi\u00f3n el chef del Restaurant La Vil.leta, <strong>Evenor Sevilla<\/strong>, recibi\u00f3 en su cocina a dos grandes especialistas del arroz como son <strong>Sergio Sierra<\/strong>, reci\u00e9n nombrado octavo cocinero de la Comunidad Valenciana; y <strong>Jorge Sanus<\/strong>, qui\u00e9n desde su restaurante en Alcoy ha creado una renovada paleta de colores para los arroces de interior.<\/p>\n<p style=\"text-align: justify;\">El <strong>primero de ellos<\/strong> se encarg\u00f3 de preparar un men\u00fa en el que el arroz se present\u00f3 acompa\u00f1ado de rabo de toro y trompetas de los muertos junto a unos entrantes en los que se propuso degustar la hueva de m\u00fajol, croquetas de leche de cabra del Valle de Tibi o el blanquet guarnecido de trufa negra. Por su parte <strong>Jorge Sanus apost\u00f3<\/strong> por la fusi\u00f3n entre mar y monta\u00f1a a trav\u00e9s de un arroz de salmonetes de roca y una amplia selecci\u00f3n de productos t\u00edpicos alcoyanos como el \u2018Chambit de Pericana\u2019, coca de aceite con berenjenas a la brasa, alcachofas con untuoso de jam\u00f3n y miga de patata acompa\u00f1ada de huevo trufado. Finalmente <strong>Evenor Sevilla present\u00f3<\/strong> un arroz de <em>ventre i garrons<\/em>, otro de pericana y un \u00faltimo meloso de bogavante y morcilla en el que no faltaron entrantes como la coca de foie, cebolla caramelizada y escalibada, boquerones y rellenos de crema de queso junto a pimientos verdes.<\/p>\n<p style=\"text-align: justify;\">Sin duda un <strong>aut\u00e9ntico placer de sensaciones para el paladar<\/strong> del que disfrutaron numerosos comensales de nuestras comarcas del Comtat y de L\u00b4Alcoi\u00e0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Hotel Vila de Muro volvi\u00f3 a convertirse en el epicentro de la mejor gastronom\u00eda con las d\u00e9cimas Jornadas del&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98,75,1],"tags":[716,3343,3342,135],"class_list":["post-26701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comarcas","category-noticias","category-sin-categorizar","tag-gastronomia","tag-hotel-vila-de-muro","tag-jornadas-arroz","tag-muro"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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