KOKOA
Ke papalua mākou i ke alanui e komo i ke ala o San José, nā ʻala a me nā ʻano o ka berena hou i hana ʻia i loko o ka hale palaoa Masa Madre e hoʻomau i ka paipai ʻana e komo i kēia hoʻokumu e hoʻolauleʻa nei i kāna mau makahiki ʻelima mua "i ke olakino maikaʻi", pane ʻo Francisco. ʻO José Urgudo Rodríguez (Madrid, 58 makahiki), he mea hana ʻai meaʻai i hōʻiliʻili ma mua o 30 mau makahiki o ka ʻike i ka hana ʻana i ka berena.
ʻO Paco, ʻoiai ʻoe e pili pū ana me kāu mau mea kūʻai aku, e hele mai ana i kēlā me kēia lā i kāna hale hana, ua haʻi ʻo ia a me kāna wahine ʻo Carmen, ʻaʻole i manaʻo ʻo Toledans e pane mai. Akā, ʻo ka hoʻololi ʻana ua like ia ma kēia hoʻokumu (kahi i nalowale ai ka hale ʻaina ʻo Hierbabuena) ʻeiwa poʻe e hana ana e hoʻokipa i ka mea kūʻai aku me ka ʻakaʻaka ākea a hoʻouna aku i nā mea ʻono a lākou i hoʻomākaukau ai mai nā hola mua, i nā mea i huikau ka pō. me ka moeuhane
Hoʻohanohano ʻia me kahi Solete mai ka Repsol Guide, ua lilo ʻo Masa Madre mai kona wehe ʻana i "kahi hālāwai, e like me ka hana maʻamau," wahi a Paco Argudo, e kuhikuhi ana i nā paia kahi i hana ai ka mea pena Fran Sánchez-Lignum, me lākou. e hoʻolauleʻa ana i ko lākou makahiki ʻelima, ʻoiai ua hōʻike pū kekahi mau mea pena kiʻi mai Toledo.
Pēlā nō, ua wehe lākou i ko lākou mau puka i ka poʻe a pau e makemake ana e hōʻike i kā lākou hana noʻeau a me kā lākou hana lima i nā mea kūʻai like ʻole o kēia hale liʻiliʻi, a i loko o nā makahiki liʻiliʻi i lilo i wahi moʻomeheu a me ka gastronomic no Toledo.
Hoʻokomo ʻo Paco i nā popo i loko o kekahi o nā kaʻa āna e lawe ai i ka berena - H. FRAILE
ʻO ka berena a me kāna mea huna
"He manaʻo hoʻololi ia e pono ai mākou e hana. Ua alohaʻo Carmen i ka Historic Quarter a uaʻimi i kahi a wehe i kahi papa hana", i hoʻomanaʻo i kēia kanaka i haʻalele iā Madrid no ka "moe" a mahaloʻo ia no ka hanaʻana o kānaʻoihana a uaʻoi aku ma mua o kāna mau manaʻo. Eia kekahi, koi ʻo ia ma muli o ka maʻi maʻi coronavirus ʻaʻole lākou i hoʻomau i ka hoʻonohonoho ʻana i nā papa hana e aʻo ai pehea e hoʻomākaukau ai i ka berena.
Malia paha i kekahi lā e hoʻomaka hou ʻia, akā i kēia manawa i loko o kāna hale hana hiki iā ʻoe ke loaʻa ʻewalu ʻano berena me nā hui like ʻole o ka palaoa: organik, lepo pōhaku, ʻoiai ʻaʻole lākou e hoʻopā i ka palaoa i hoʻomaʻemaʻe ʻia no ka mea "ke manaʻoʻiʻo nei mākou he mea pono ka berena e like me ka palaoa. meaʻai e like me ka hiki", wehewehe ʻo ia e haʻi hou i kona mahalo i kēlā poʻe kūʻai nui e hele mai i Masa Madre i kēlā me kēia pule mai nā kaiāulu a hiki i Polígono, Santa Teresa a me La Legua.
Ke hoʻomau nei ka haʻawina i ka mālama ʻana i ke kaiapuni a ʻike ʻia ka hoʻomau i loko o nā ʻeke kokoleka, meli a me nā hua manu mai nā mea hana kūloko, nā hihia kahi i loaʻa ai nā keke kokoleka, nā kāloti keke, nā croissant mini a me nā kumulāʻau kokoleka. A me ka berena: keʻokeʻo spelled me macerated grains, ecological, berena me ekolu flours a me ka sunflower anoano me ka paukena a me ka naau o Mother Dough. I kēia manawa - ʻōlelo hou ʻo ia - Manaʻolana wale ʻo Paco e ʻike ʻia ka maʻamau e kōkua i ka hui pū ʻana me nā NGO a me nā pūʻulu i makemake ʻole ʻia o ke kūlanakauhale.
