Tarragona promotes carob as a new culinary ingredient

Tarragona. Costa Dorada. 25th February 2012. The president of Tarragona Province, Josep Poblet, the manager of the Agricultural Cooperative Commercial Carolb, Francesc Xavier Cort, and the representative of the Alicia Foundation (Food and Science) Jaume Biarnés presented the book the pastry kitchen of carob . This publication is intended to add value to a product with many culinary possibilities and that, furthermore, he emphasizes the nutritional properties: it has vitamins, carbohydrates and fiber, while it is low in fat and calories. The event, held at the Palau Bofarull Provincial Reus, has attracted many people, who were also able to taste samples of various desserts made with carob. The volume, edited by my wave with the help of Tarragona Province, the Agricultural Cooperative of carob Commercial Montroig Camp, ALICIA Foundation and Social Work offers thirty-CatalunyaCaixa recipes from restaurants and other establishments of Cambrils, the Morell, Calafell, Ulldecona, L'Hospitalet de l'Infant, Comaruga, El Vendrell, Vilanova, Vinaròs, Olot and Barcelona. The Foundation has worked with Alice contributions from the fields of catering, cakes, bakeries and culinary schools. The book is a collective work coordinated by the chef David Brull Sabaté, with photos of Paül Peralta and an introduction by culinary historian and popularizer Jaume Fàbrega. The pastry recipes and cooking of pulp reflect the added value of this ingredient, through easy to make dishes such as noodles, croissants, cream, bread or organic ginger and carob. Throughout the book, the chairman of the council has expressed support for the institution to promote the pulp and other agricultural products. In this sense, Josep Poblet has highlighted the role of the Council as "effective agent of change in our socio-economic reality." As he added, as this book emphasize the relationship between primary and tertiary sectors, a key link in the revitalization of agriculture and tourism also. In turn, the manager of the cooperative has influenced the properties of the pulp in human almentació and thanked the Council and ALICIA his contribution in this publication. The representative of the foundation is also rated very posotivament involvement of the Council in promoting food, and has detailed the work carried out by the entity to which it belongs. Alice (food and science) is a research center dedicated to technological innovation in kitchen, improve eating habits and assessment of food and culinary heritage. The advisory board of the private foundation has the presidential chef Ferran Adria.

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