{"id":5784,"date":"2021-02-10T10:00:52","date_gmt":"2021-02-10T09:00:52","guid":{"rendered":"https:\/\/cellercanroda.cat\/?p=5784"},"modified":"2026-03-02T18:34:34","modified_gmt":"2026-03-02T17:34:34","slug":"entrevista-a-evarist-march-expert-plantes-comestibles","status":"publish","type":"post","link":"https:\/\/cellercanroda.cat\/ca\/blog\/entrevista-a-evarist-march-expert-plantes-comestibles\/","title":{"rendered":"Entrevista a l’Evarist March, expert en plantes comestibles"},"content":{"rendered":"
<\/div><\/div>

El m\u00f3n de la vinya \u00e9s un espai que ens permet cr\u00e9ixer, doncs cada indret \u00e9s un m\u00f3n diferent on aquelles particularitats que majorit\u00e0riament no hi posem atenci\u00f3 quan es transformen en vi s\u00f3n les que marquen la difer\u00e8ncia.<\/em><\/strong><\/p>\n

Avui us presentem l\u2019Evaris March, bi\u00f2leg consultor en bot\u00e0nica i ecoturisme, i el nostre guia del curs de plantes comestibles amb cata de vins<\/a> i aperitius que portem a terme en el nostre celler.
\nTot i ser un home discret, \u00e9s tot un expert en plantes silvestres comestibles amb m\u00e9s de 20 anys d\u2019experi\u00e8ncia i assessora a professionals i interessats de la natura i la gastronomia sobre l\u2019\u00fas d\u2019aquestes plantes en el nostres plats, ja sigui en forma de fulles tendres, brots o flors. El celler de Can Roca es troba entre el seus clients!<\/p>\n

Amb el temps, l\u2019Evarist ens ha transm\u00e8s la seva passi\u00f3 per les plantes i ens ha descobert les esp\u00e8cies que podem trobar en el bosc que rodeja la nostra masia. Gr\u00e0cies a les seves explicacions i demostracions podrem transmetre\u2019t tots els coneixements en el curs de plantes comestibles que fam al llarg de l\u2019any.<\/b> All\u00e0 et donarem els coneixements b\u00e0sics perqu\u00e8 puguis sortir al bosc amb confian\u00e7a i recon\u00e8ixer les esp\u00e8cies que podr\u00e0s fer servir a la cuina.<\/p>\n

Estem molt contents de poder col\u00b7laborar amb un especialista com ell, per aix\u00f2 li hem fet unes preguntes per poder entendre i apreciar, encara m\u00e9s, el nostre entorn.<\/p>\n

Qu\u00e8 et va agradar dels boscos de Can Roda? Hi ha alguna singularitat a la zona que podries destacar?<\/h4>\n

Doncs el que m\u00e9s em va cridar l\u2019atenci\u00f3 \u00e9s la presencia d\u2019un bosc mediterrani t\u00edpic d\u2019alzinar amb molt bon estat, madur i amb arbres d\u2019edats for\u00e7a considerables, segurament molts d’ells centenaris, el que no \u00e9s gaire freq\u00fcent si mirem la zona on es troba ubicada la vinya en un espai amb molta pressi\u00f3 urban\u00edstica. Tamb\u00e9 queden rodals de lloredes i bosquines humides que s\u00f3n prou interessants perqu\u00e8 la vegetaci\u00f3 de rieres, en general, no es troba gaire ben conservada. S\u00f3n espais lloables que hi siguin dins el vostre terreny.<\/p>\n

Quines plantes comestibles podem trobar al voltant de la Masia?<\/h4>\n

Doncs moltes i de ben diferents. Des de les comunes esparregueres silvestres tant populars a la nostre gastronomia catalana fins a multitud de plantes arom\u00e0tiques de tota mena que inclouen les m\u00e9s usades en cuina mediterr\u00e0nia: fonoll, farigola, roman\u00ed, orenga, etc.<\/p>\n

Com veus el futur del boscos a aquesta zona del Vall\u00e8s?<\/h4>\n

El Vall\u00e8s, com a moltes altres \u00e0rees de Catalunya, la superf\u00edcie de bosc ha augmentat espectacularment amb l\u2019aband\u00f3 de les terres de conreu a mitjans del segle passat. Avui podem gaudir de m\u00e9s boscos natius que a molts pa\u00efsos d\u2019Europa, la Serralada de Marina n\u2019\u00e9s un bon exemple.<\/p>\n

Podries proposar algun plat que inclogui alguna de les plantes comestibles de la zona?<\/h4>\n

Jo encara que sembli molt senzill em quedaria amb una sopa de farigola, doncs \u00e9s un plat molt de casa nostre, que reflexa la cultura de l\u2019aprofitament dels recursos que es tenen a m\u00e0, del res es llen\u00e7a que es torna a imposar, tamb\u00e9 posa de manifest la diversitat de receptes el que parla de la creativitat lligada a la cuina, i alhora fa amb un vincle molt directe amb la relaci\u00f3 amb la salut quan ens alimentem, que sembla que ens n\u2019hav\u00edem oblidat.<\/p>\n

Quina \u00e9s la teva experi\u00e8ncia en el m\u00f3n de l’enoturisme ?<\/h4>\n

Doncs \u00e9s diversa, tinc NaturalWalks<\/a>, una empresa de guiatge especialitzada en ensenyar la cultura a trav\u00e9s de la natura. Fem activitats de guiatge i tast de vinc en diferents DO de Catalunya, del Nord al sud i l\u2019est a oest.<\/p>\n

El m\u00f3n de la vinya \u00e9s un espai que ens permet cr\u00e9ixer, doncs cada indret \u00e9s un m\u00f3n diferent on aquelles particularitats que majorit\u00e0riament no hi posem atenci\u00f3 quan es transformen en vi s\u00f3n les que marquen la difer\u00e8ncia.<\/p>\n

A la vegada ja fa uns anys v\u00e0rem dissenyar l\u2019activitat d\u2019un Maridatge entre flors que va valorada amb diferents premis, com ara al de l\u2019activitat m\u00e9s innovadora de Turisme a Catalunya i tamb\u00e9 premiada als EEUU. Avui estem transmeten aquesta experi\u00e8ncia personal a l\u2019\u00e0mbit de la formaci\u00f3 de guies i persones vinculades al m\u00f3n de l\u2019enoturisme tant a casa nostre com a altres indrets com ara Xile on fa anys que assessorem a empresaris i el govern en aquest temes.<\/p>\n

Amb quins professionals col.labores?<\/h4>\n

Tenim la sort de poder treballar amb molts i diversos professionals: des de professors i estudiosos del m\u00f3n de l\u2019hostaleria i la restauraci\u00f3, a escoles del pa\u00eds i de fora, fins a la restauraci\u00f3 – sommeliers, coctelers, cuiners, etc.- amb mirades molt diverses. Des de la cuina d\u2019autor, per exemple de El Celler de Can Roca amb qui fa 8 anys treballo com a bot\u00e0nic, fins a professionals enfocats en una cuina m\u00e9s tradicional, saludable, local, etc.<\/p>\n

A la vegada com que som agencia de viatges i aix\u00f2 ens permet rec\u00f3rrer el pa\u00eds i tractar amb gent de la terra i el sector primari: gent de mar, la pagesia, el m\u00f3n del vi i l\u2019oli o ramaders d\u2019arreu i la natura que l\u2019envolta. I \u00f2bviament tot el sector del turisme des d\u2019hotelers fins a tota la cadena de professionals que hi s\u00f3n inclosos.<\/p>\n

I el tenir el privilegi de poder treballar for\u00e7a a Am\u00e8rica llatina, en entorns i cultures molt diferents, des de la Patagonia Xilena fins a l\u2019Amazonia Colombiana en aquests tres \u00e0mbits -turisme i natura, restauraci\u00f3 i hosteleria- permet encara m\u00e9s poder disposar de mirades sobre els llocs for\u00e7a completes i relacionar-la amb com \u00e9s la nostre cultura.<\/p>\n

Com pots veure, a vegades no cal anar molt lluny per poder gaudir de nous sabors en els plats i en els vins. Ho tenim molt a prop de casa.<\/p>\n

Si tan quedat m\u00e9s preguntes o tens m\u00e9s curiositat sobre el m\u00f3n de la etnobot\u00e1nica, no dubtis en escriure\u2019ns. Estarem encantats d\u2019explicar-te m\u00e9s coses.<\/p>\n<\/div>

<\/div>
\"Maridajes<\/span><\/div><\/div><\/div>
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