{"id":32446,"date":"2023-12-21T16:49:35","date_gmt":"2023-12-21T14:49:35","guid":{"rendered":"https:\/\/museuterra.cat\/?post_type=article&p=32446"},"modified":"2025-10-24T10:20:28","modified_gmt":"2025-10-24T08:20:28","slug":"la-picadora-cuinar-i-el-regal-duns-canelons","status":"publish","type":"article","link":"https:\/\/museuterra.cat\/en\/article\/la-picadora-cuinar-i-el-regal-duns-canelons\/","title":{"rendered":"La picadora, cuinar i el regal d\u2019uns canelons"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.27.4″ background_color=”#F6F5EE” custom_margin=”||||false|false” custom_margin_tablet=”||||false|false” custom_margin_phone=”80px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||false|false” da_disable_devices=”off|off|off” border_width_top_tablet=”” border_width_top_phone=”1px” border_width_top_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” custom_margin=”||||false|false” custom_margin_tablet=”||||false|false” custom_margin_phone=”30px||||false|false” custom_margin_last_edited=”on|desktop” custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Text” _builder_version=”4.27.4″ text_font_size=”24px” text_line_height=”1.2em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” text_font_size_tablet=”24px” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content” custom_padding=”0px||0px||false|false”]<\/p>\n

La monarquia brit\u00e0nica a banda de ser una de les m\u00e9s riques del m\u00f3n, tamb\u00e9 \u00e9s qui ostenta una de les principals col\u00b7leccions d\u2019art del planeta. Centenars de milers d\u2019obres entre escultura, tapissos, numism\u00e0tica i sobretot pintura, com la pe\u00e7a que correspon al n\u00famero de registre RCIN 406896<\/a>. Es tracta d\u2019un oli sobre tela datat al voltant del 1675-80, del qual se\u2019n desconeix l\u2019autor i es titula Charles II Presented with a Pineapple (Carles II obsequiat amb una pinya). L\u2019escena retrata exactament el que promet, lleugerament a la dreta, el monarca mira directament l\u2019espectador mentre al seu costat, John Rose, el jardiner reial, agenollat \u2014talment com fa la canalla amb una rosa quan representen la llegenda de sant Jordi\u2014 li ofereix una pinya. Hi ha qui diu, per\u00f2, que no \u00e9s una pinya qualsevol sin\u00f3 que es tracta, ni m\u00e9s ni menys, que la primera pinya plantada i recol\u00b7lectada a Anglaterra. Des que els europeus van descobrir-la a Am\u00e8rica, aquesta i d\u2019altres fruites tropicals van esdevenir s\u00edmbol de luxe m\u00e0xim per la seva dificultat d\u2019acc\u00e9s, per aix\u00f2, poder-ne plantar directament a Europa era una gesta digna d\u2019immortalitzar a l\u2019oli.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.27.4″ _module_preset=”default” width=”100%” custom_padding=”30px||30px||true|false” border_width_top=”1px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”3_5″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/museuterra.cat\/wp-content\/uploads\/2025\/06\/picadora-de-carn_1121-scaled.png” title_text=”picadora de carn_1121″ force_fullwidth=”on” module_class=”align-center” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”GT-Alpina-Italic||||||||” text_font_size=”20px” text_line_height=”1.2em” custom_padding=”0px||0px||false|false” text_font_size_tablet=”24px” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

Picadora de carn. Pe\u00e7a n\u00fam. 1121 de la col\u00b7lecci\u00f3 de l\u2019MVR. \u00a9MuseuVidaRural<\/em><\/p>\n

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<\/blockquote>\n

Salvant totes les dist\u00e0ncies, suposo que aquesta mateixa exclusivitat \u00e9s la que ens segueix portant \u2014com un record del passat\u2014 la pinya a la taula i als lots d\u2019empresa pels volts de Nadal, perqu\u00e8 no puc trobar-li una altra explicaci\u00f3. De fet, molts dels men\u00fas nadalencs acaben esdevenint una barreja entre especialitats kitschs m\u00e9s pr\u00f2pies d\u2019un sal\u00f3 de banquets a peu de carretera nacional com els d\u00e0tils embolicats amb bac\u00f3 o el boomer c\u00f2ctel de gambes amb salsa rosa i la tradici\u00f3 m\u00e9s pregona representada a casa nostra per la vanagloriada escudella i els imprescindibles canelons amb beixamel. Uns canelons que, per molt que se\u2019ns vulguin vendre per vernacles, no fa gaire m\u00e9s d\u2019un segle que aterraven a Barcelona des d\u2019It\u00e0lia i passant per Par\u00eds de la m\u00e0 dels germans Pompidor i el seu restaurant de la pla\u00e7a Catalunya. Convertint-se en una de les estrelles de la gastronomia barcelonina fins al punt de despla\u00e7ar el tradicional arr\u00f2s de colls-i-punys, fet amb els menuts i sobres del pollastre del dinar de Nadal i especialitat del dia de Sant Esteve. I escampant-se, m\u00e9s tard, per tota la geografia catalana.<\/p>\n

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Banc de matan\u00e7a. Pe\u00e7a n\u00fam. 1320 de la col\u00b7lecci\u00f3 de l’MVR. \u00a9MuseuVidaRural<\/em><\/p>\n

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Tallant. Pe\u00e7a n\u00fam. 1314 de la col\u00b7lecci\u00f3 de l’MVR. \u00a9MuseuVidaRural<\/em><\/p>\n

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Pil\u00f3 de trinxar. Pe\u00e7a n\u00fam. 4362 de la col\u00b7lecci\u00f3 de l’MVR. \u00a9MuseuVidaRural<\/em><\/p>\n

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Embotidora. Pe\u00e7a n\u00fam. 1316 de la col\u00b7lecci\u00f3 de l’MVR. \u00a9MuseuVidaRural<\/em><\/p>\n

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<\/blockquote>\n

Aix\u00f2 s\u00ed, els catalans respecte dels italians amb difer\u00e8ncies notables a l\u2019hora de fer-los. Concretament, mentre els italians fan el farcit directament amb carn picada i sofregit, al Principat, primer es rosteix ben rostida la carn i despr\u00e9s es pica amb eines com la m\u00e0quina de picar carn n\u00famero 1.121 de la col\u00b7lecci\u00f3 del Museu de la Vida Rural. De tracci\u00f3 manual, era un imprescindible de les cuines d\u2019antany, sobretot en l\u2019entorn rural on es feia la matan\u00e7a del porc i s\u2019elaboraven els embotits com les botifarres, els bulls, les llonganisses\u2026 per proveir el rebost. Tanmateix, no tant per fer canelons, perqu\u00e8 no ser\u00e0 fins ben b\u00e9 despr\u00e9s de la Guerra Civil, cap als anys 50, que entraran a les llars per quedar-s\u2019hi i convertir-se en s\u00edmbol \u2014sin\u00f3 estructura\u2014 de pa\u00eds. No en va, el Nadal de 2019, la Federaci\u00f3 de Carnissers i Xarcuters de Catalunya calculava que se\u2019n consumirien prop de 4 milions. Ara b\u00e9, comprats perqu\u00e8 cada cop s\u00f3n m\u00e9s els qui opten per aquesta opci\u00f3. I molts menys els qui es planten el davantal, rosteixen i piquen la carn, bullen la pasta, l\u2019estiren i la farceixen abans no la cobreixen de beixamel i formatge per gratinar.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ use_custom_gutter=”on” _builder_version=”4.27.4″ _module_preset=”default” width=”100%” custom_padding=”30px||30px||true|false” border_width_top=”1px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”2_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/museuterra.cat\/wp-content\/uploads\/2025\/05\/Fons_Fotografic_Carulla_5520-scaled-1.jpg” title_text=”Fons_Fotografic_Carulla_5520-scaled” force_fullwidth=”on” module_class=”align-center” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”GT-Alpina-Italic||||||||” text_font_size=”20px” text_line_height=”1.2em” custom_padding=”0px||0px||false|false” text_font_size_tablet=”24px” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

Fotografia del ‘Fons fotogr\u00e0fic Carulla’. \u00a9MuseuVidaRural<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” width=”100%” custom_padding=”0px||30px||false|false” border_width_top=”1px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text admin_label=”Text” _builder_version=”4.27.4″ text_font_size=”24px” text_line_height=”1.2em” background_size=”initial” background_position=”top_left” background_repeat=”repeat” text_font_size_tablet=”24px” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content” custom_padding=”0px||0px||false|false”]<\/p>\n

<\/blockquote>\n

Potser, doncs, en els dies que corren en qu\u00e8 fer venir pinyes de l\u2019altra punta del globus \u00e9s d\u2019una quotidianitat insultant pels nostres ancestres, el s\u00edmbol de l\u2019exclusivitat a la taula de Nadal esdevenen uns canelons casolans, fet a casa. I el luxe, disposar d\u2019alg\u00fa \u2014com en el meu cas, la meva mare. Gr\u00e0cies, mama!\u2014 que generosament et faci aquest regal any rere any per fer-te sentir com el mateix Carles II rebent la primera pinya conreada a Anglaterra.<\/p>\n

Cuideu a qui us cuina. Bones festes!<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n<\/span>","protected":false},"featured_media":32447,"template":"","format":[203],"seccio":[179],"ods":[268,265],"autor":[202],"class_list":["post-32446","article","type-article","status-publish","has-post-thumbnail","hentry","seccio-memoria","ods-gastronomia","ods-art-patrimoni-cultura","autor-alex-rebollo-sanchez","format-article"],"acf":[],"yoast_head":"\nLa picadora, cuinar i el regal d\u2019uns canelons - Museu Terra<\/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:\/\/museuterra.cat\/article\/la-picadora-cuinar-i-el-regal-duns-canelons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La picadora, cuinar i el regal d\u2019uns canelons - Museu Terra\" \/>\n<meta property=\"og:description\" content=\"La monarquia brit\u00e0nica a banda de ser una de les m\u00e9s riques del m\u00f3n, tamb\u00e9 \u00e9s qui ostenta una de les principals col\u00b7leccions d\u2019art del planeta. 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