{"id":7935,"date":"2026-08-26T15:13:03","date_gmt":"2026-08-26T13:13:03","guid":{"rendered":"https:\/\/fferrer.com\/2026\/08\/26\/natalia-albero-de-mint-la-materia-primera-es-el-punt-de-partida-de-qualsevol-cuina\/"},"modified":"2026-08-31T15:49:40","modified_gmt":"2026-08-31T13:49:40","slug":"natalia-albero-de-mint-la-materia-primera-es-el-punt-de-partida-de-qualsevol-cuina","status":"publish","type":"post","link":"https:\/\/fferrer.com\/ca\/2026\/08\/26\/natalia-albero-de-mint-la-materia-primera-es-el-punt-de-partida-de-qualsevol-cuina\/","title":{"rendered":"Nat\u00e0lia Albero, de Mint: \u201cLa mat\u00e8ria primera \u00e9s el punt de partida de qualsevol cuina\u201d"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"7935\" class=\"elementor elementor-7935 elementor-7888\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2880a3c6 e-flex e-con-boxed e-con e-parent\" data-id=\"2880a3c6\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7651aae7 elementor-widget elementor-widget-text-editor\" data-id=\"7651aae7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Hi ha cuines que comencen amb una recepta. D&#8217;altres, amb una idea. I n&#8217;hi ha d&#8217;altres que comencen molt abans: en el moment que el cuiner t\u00e9 un bon producte davant.  <\/p><p>Per <strong>Nat\u00e0lia Albero, xef i propiet\u00e0ria de Mint Restaurant<\/strong> , la mat\u00e8ria primera \u00e9s precisament aquest punt de partida. Una manera d&#8217;entendre la cuina que compartim a <strong>Ferrer<\/strong> , on treballem cada dia perqu\u00e8 els professionals de la restauraci\u00f3 puguin comptar amb producte de qualitat i amb un prove\u00efdor que en conegui les necessitats. <\/p><p>Per aix\u00f2 ens hem volgut asseure amb la Nat\u00e0lia i parlar de producte, de cuina i de tot el que hi ha darrere d&#8217;un plat.<\/p><h2 class=\"wp-block-heading\">Qu\u00e8 \u00e9s el primer que et suggereix una seri\u00f3s de qualitat quan la tens al davant?<\/h2><p>Una bona pe\u00e7a no necessita gaire m\u00e9s que alg\u00fa que s\u00e0piga mirar-la. El color, la textura, la fermesa, l&#8217;olor\u2026 Abans de pensar en una elaboraci\u00f3, el producte ja ens d\u00f3na moltes pistes sobre qu\u00e8 pot arribar a ser. <\/p><p>I aquesta \u00e9s una de les coses que defineixen la manera de treballar de Mint: <strong>escoltar el producte i deixar que sigui ell qui marqui el cam\u00ed<\/strong> .<\/p><h2 class=\"wp-block-heading\">Si haguessis de definir Ferrer en tres paraules, quins serien?<\/h2><p>Per a un restaurant, un prove\u00efdor \u00e9s molt m\u00e9s que alg\u00fa que lliura una comanda.<\/p><p>\u00c9s una pe\u00e7a m\u00e9s del dia a dia de la cuina. Alg\u00fa en qui confiar quan cal trobar una pe\u00e7a determinada, quan sorgeix una necessitat concreta o, simplement, quan es vol mantenir un est\u00e0ndard de qualitat servei rere servei. <\/p><p>A <strong>Ferrer<\/strong> ens agrada entendre la relaci\u00f3 amb els professionals d&#8217;aquesta manera: estar a prop de la cuina, con\u00e8ixer les vostres necessitats i posar el nostre coneixement del producte al vostre servei.<\/p><h2 class=\"wp-block-heading\">Quin consell donaries a un cuiner jove sobre la import\u00e0ncia de la primera mat\u00e8ria?<\/h2><p>Aprendre a cuinar tamb\u00e9 \u00e9s aprendre a mirar.<\/p><p>Mirar una pe\u00e7a i saber recon\u00e8ixer-ne la qualitat. Entendre d&#8217;on ve. Saber quan est\u00e0 en el millor moment. Respectar-la i, sobretot, entendre que cap t\u00e8cnica no pot convertir un mal producte en un gran producte.   <\/p><p>Per aix\u00f2, quan parlem de gastronomia, acostumem a parlar de t\u00e8cniques, creativitat o presentaci\u00f3. Per\u00f2 abans de tot aix\u00f2 hi ha una cosa molt m\u00e9s senzilla: <strong>la mat\u00e8ria primera<\/strong> . <\/p><p>I \u00e9s all\u00e0 on comen\u00e7a la feina de Ferrer.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0e1ecd elementor-widget__width-initial elementor-widget elementor-widget-video\" data-id=\"a0e1ecd\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;video_type&quot;:&quot;hosted&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"e-hosted-video elementor-wrapper elementor-open-inline\">\n\t\t\t\t\t<video class=\"elementor-video\" src=\"https:\/\/fferrer.com\/wp-content\/uploads\/2026\/08\/Mint-clips-blog-i-rrss-no-tour-2-subtitols.mp4\" controls=\"\" preload=\"metadata\" controlsList=\"nodownload\"><\/video>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a79f41b elementor-widget elementor-widget-text-editor\" data-id=\"a79f41b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-size: 2rem;letter-spacing: 0em\">Un producte que arriba a la cuina per convertir-se en un plat<\/span><\/p>\n<p>La nostra tasca com a prove\u00efdors \u00e9s aconseguir que aquest primer pas estigui a l&#8217;al\u00e7ada de tot el que despr\u00e9s passar\u00e0 a la cuina.<\/p>\n<p>Treballar amb professionals com Nat\u00e0lia ens permet entendre millor qu\u00e8 necessita cada restaurant i seguir posant el focus en all\u00f2 que, al final, arriba al plat: <strong>producte, qualitat i confian\u00e7a<\/strong> .<\/p>\n<p>Perqu\u00e8 darrere cada cuina hi ha una hist\u00f2ria, una manera de treballar i una manera d&#8217;entendre el producte.<\/p>\n<p>I a Ferrer tenim la sort de formar part del proc\u00e9s.<\/p>\n<p><strong>Gr\u00e0cies, Nat\u00e0lia, per deixar-nos entrar una mica m\u00e9s a la cuina de Mint i compartir amb nosaltres la teva manera d&#8217;entendre el producte.<\/strong><\/p>\n<p><strong>Ferrer \u00b7 Al costat dels professionals de la restauraci\u00f3.<\/strong><\/p>\n<p> <\/p>\n<p> <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Hi ha cuines que comencen amb una recepta. D&#8217;altres, amb una idea. I n&#8217;hi ha d&#8217;altres que comencen molt abans: en el moment que el cuiner t\u00e9 un bon producte davant. Per Nat\u00e0lia Albero, xef i propiet\u00e0ria de Mint Restaurant , la mat\u00e8ria primera \u00e9s precisament aquest punt de partida. Una manera d&#8217;entendre la cuina [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7866,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"ff_blog_slot":"","ff_blog_rank":0,"ff_blog_top3":false,"footnotes":""},"categories":[83],"tags":[],"class_list":["post-7935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-friends"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Hi ha cuines que comencen amb una recepta. D\u2019altres, amb una idea. 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