{"id":66684,"date":"2026-03-11T16:10:55","date_gmt":"2026-03-11T15:10:55","guid":{"rendered":"https:\/\/www.sosa.cat\/la-perrunilla-actualitzada-de-golimbeo-millor-pasta-de-te-despanya-2026\/"},"modified":"2026-04-17T15:03:47","modified_gmt":"2026-04-17T13:03:47","slug":"la-perrunilla-actualitzada-de-golimbeo-millor-pasta-de-te-despanya-2026","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/la-perrunilla-actualitzada-de-golimbeo-millor-pasta-de-te-despanya-2026\/","title":{"rendered":"La perrunilla actualitzada de Golimbeo, Millor Pasta de Te d’Espanya 2026"},"content":{"rendered":"\n
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El Premi Dulcypas a la Millor Pasta de Te Artesana d’Espanya 2026<\/strong> es va celebrar el 6 de mar\u00e7 passat en un ambient marcat per l’excel\u00b7l\u00e8ncia t\u00e8cnica i la passi\u00f3 per la pastisseria artesanal. La trobada va tenir lloc a la prestigiosa escola d’hostaleria de Karlos Argui\u00f1ano a Zarautz,<\/em> al Pa\u00eds Basc, i va reunir alguns dels professionals m\u00e9s destacats del sector. <\/p>\n\n\n\n

Des de Sosa Ingredients<\/strong> hem tornat a participar en aquesta edici\u00f3 com a sponsors del concurs i aliats d’ Ediciones Vilbo,<\/em> reafirmant el nostre comprom\u00eds amb iniciatives que impulsen i posen en valor la pastisseria artesanal.<\/p>\n\n\n\n

Per a nosaltres formar part d’aquest tipus de trobades \u00e9s especialment significatiu. S\u00f3n espais on es reivindica l’ess\u00e8ncia de l’ofici pastisser i on preparacions aparentment senzilles, com ara la pasta de te, recuperen el protagonisme que mereixen. <\/p>\n<\/div>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n<\/div>\n\n

Un concurs amb r\u00e8cord de participaci\u00f3<\/h2>\n\n

L’edici\u00f3 del 2026 ha marcat una nova fita a la hist\u00f2ria del certamen. El concurs va aconseguir 354 inscripcions, la xifra m\u00e9s alta des de la seva creaci\u00f3, fet que confirma el creixent inter\u00e8s del sector per aquest tipus d’especialitats. <\/p>\n\n

Despr\u00e9s d’una primera fase de selecci\u00f3, 40 finalistes van arribar a la gran jornada a Zarautz, on van presentar les seves elaboracions davant d’un jurat de primer nivell compost per:<\/p>\n\n

    \n
  • Eva Argui\u00f1ano<\/li>\n\n\n\n
  • Mart\u00edn Berasategui<\/li>\n\n\n\n
  • Jordi Farr\u00e9s<\/li>\n\n\n\n
  • Sofia Janer<\/li>\n\n\n\n
  • Yohan Ferrant<\/li>\n\n\n\n
  • Jose Romero<\/li>\n\n\n\n
  • Carles Mampel<\/li>\n<\/ul>\n\n

    La deliberaci\u00f3 no va ser senzilla. El nivell t\u00e8cnic, la precisi\u00f3 en textures i el respecte per la tradici\u00f3 reinterpretada van ser alguns dels aspectes que van marcar les valoracions del jurat. <\/p>\n\n

    Abel Casta\u00f1o i el seu camell actualitzat<\/h2>\n\n

    El premi a la Millor Pasta de Te Artesana d’Espanya 2026<\/strong> va ser per a Abel Casta\u00f1o, de Golimbeo (Extremadura),<\/em> gr\u00e0cies a una reinterpretaci\u00f3 contempor\u00e0nia del canell.<\/p>\n\n

    La canella \u00e9s una pasta tradicional molt arrelada a Extremadura i altres zones d’Espanya. Es caracteritza per la seva textura mantegosa i lleugerament cruixent, que recorda en certa mesura l’estructura d’un polvor\u00f3. La proposta de Casta\u00f1o va aconseguir mantenir l’ess\u00e8ncia d’aquesta elaboraci\u00f3 cl\u00e0ssica, incorporant alhora un enfocament t\u00e8cnic actual que va aportar equilibri, aroma i textura especialment addictiva. <\/p>\n\n

    El resultat va ser una pe\u00e7a nost\u00e0lgica, acurada i profundament lligada a la tradici\u00f3, capa\u00e7 de connectar amb la mem\u00f2ria gustativa sense renunciar a una execuci\u00f3 contempor\u00e0nia.<\/p>\n\n

    \n
    \n

    Segon i tercer lloc del certamen<\/h2>\n\n\n\n

    El segon lloc va ser per a Arturo Salvador<\/strong> , de Sukar (Comunitat Valenciana),<\/em> amb una pasta de te inspirada en el tiramis\u00fa. La seva proposta presentava l’aparen\u00e7a d’un pa de pessic soletilla de caf\u00e8 i mascarpone, combinant lleugeresa, aroma i una est\u00e8tica molt cuidada. <\/p>\n\n\n\n

    La tercera posici\u00f3 la va obtenir Hojaldres Martina,<\/strong> de Navarra<\/em> , amb una elaboraci\u00f3 anomenada Liviana, una pasta de te elegant i visualment molt refinada que va destacar per la seva delicadesa i precisi\u00f3.<\/p>\n<\/div>\n\n\n\n

    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n\n

    <\/p>\n\n

    Reivindicar la simplicitat ben executada<\/h3>\n\n

    Des de Sosa Ingredients celebrem especialment iniciatives com aquest premi, que posen en valor elaboracions que formen part del patrimoni dol\u00e7 de moltes regions.<\/p>\n\n

    En un moment on la pastisseria evoluciona cap a propostes cada cop m\u00e9s complexes des del punt de vista t\u00e8cnic i visual, concursos com aquest recorden que l’excel\u00b7l\u00e8ncia tamb\u00e9 resideix en la simplicitat, la precisi\u00f3 d’una massa, la qualitat dels ingredients i l’equilibri d’una textura ben executada.<\/p>\n\n

    La pasta de te<\/strong> n’\u00e9s un exemple perfecte: petites peces que, quan s’elaboren amb t\u00e8cnica i sensibilitat, poden expressar tant com les postres m\u00e9s sofisticades.<\/p>\n\n

    Seguirem donant suport a iniciatives que defensen la pastisseria artesanal, la creativitat i el respecte per les tradicions, acompanyant els professionals que mantenen viu l’ofici pastisser dia a dia.<\/p>\n","protected":false},"excerpt":{"rendered":"

    El Premi Dulcypas a la Millor Pasta de Te Artesana d’Espanya 2026 es va celebrar el 6 de mar\u00e7 passat en un ambient marcat per l’excel\u00b7l\u00e8ncia t\u00e8cnica i la passi\u00f3 per la pastisseria artesanal. La trobada va tenir lloc a la prestigiosa escola d’hostaleria de Karlos Argui\u00f1ano a Zarautz, al Pa\u00eds Basc, i va reunir […]<\/p>\n","protected":false},"author":7,"featured_media":65636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-66684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nLa perrunilla actualitzada de Golimbeo, Millor Pasta de Te d'Espanya 2026 - Sosa<\/title>\n<meta name=\"description\" content=\"El Premi Dulcypas a la Millor Pasta de Te Artesana d'Espanya 2026 es va celebrar el 6 de mar\u00e7 passat en un ambient marcat per l'excel\u00b7l\u00e8ncia t\u00e8cnica i la passi\u00f3 per la pastisseria artesanal.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/ca\/la-perrunilla-actualitzada-de-golimbeo-millor-pasta-de-te-despanya-2026\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La perrunilla actualitzada de Golimbeo, Millor Pasta de Te d'Espanya 2026 - 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