{"id":4003,"date":"2016-02-24T17:48:59","date_gmt":"2016-02-24T16:48:59","guid":{"rendered":"https:\/\/www.tarragonaexperience.com\/2016\/02\/24\/baguette-sandwiches-made-art-bar-cortijo-successfully-celebrates-the-2nd-edition-of-quina-barra\/"},"modified":"2016-02-24T17:48:59","modified_gmt":"2016-02-24T16:48:59","slug":"baguette-sandwiches-made-art-bar-cortijo-successfully-celebrates-the-2nd-edition-of-quina-barra","status":"publish","type":"post","link":"https:\/\/www.tarragonaexperience.com\/en\/2016\/02\/24\/baguette-sandwiches-made-art-bar-cortijo-successfully-celebrates-the-2nd-edition-of-quina-barra\/","title":{"rendered":"Baguette sandwiches made art: Bar Cortijo successfully celebrates the 2nd edition of \u201cQuina barra!\u201d"},"content":{"rendered":"
\"Els<\/a>
Els autors del ‘Quina barra!’. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n

Some projects need just one edition to become popular and an absolute success, especially when they\u2019ve got something to do with food or drinks. This is the case with Quina barra!<\/em><\/strong>, a food proposal by Bar Cortijo<\/a><\/strong>, one the last real taverns still alive in Tarragona<\/strong>. Following such old, classic and simple formula of making baguette sandwiches, the owners \u2013the cortijeros<\/em> Santi<\/strong> and Luis<\/strong>\u2013 utterly triumph. So, what is so special about it, then? The lot!<\/p>\n

For starters, it\u2019s the bread. Baker Jordi Andreu<\/strong> makes such long baguettes as you wouldn\u2019t believe. Each one is over 9 feet long, way over the current tallest NBA<\/strong> player, Boban Marjanovic<\/strong>, at just over 7 feet. These are such special baguettes that they require a special cooking technique and a very complicated transporting procedure from the Forn-Pastisseria Jordi Andreu<\/a><\/strong> bakery to the tavern of the Masegosa<\/strong> brothers. Santi<\/strong>, in fact, has been thinking for weeks to make the baguette\u2019s transportation a true sacramental. See what happens on the 3rd edition\u2026 If length wasn\u2019t a big deal, Santi<\/strong> has decided to make it even harder with new colourful baguettes. Yeah, why not?<\/p>\n

Of course though, everything the Masegosa plan to make, it\u2019s finally made, and so Jordi Andreu<\/strong> has been making several tests to get these new different-colour baguettes, of course, completely natural. And this is how some other creations were born in the past: eco bread with tonic and beetroot; eco bread with Tarragona<\/strong> carob bean flour, and Tarragona<\/strong> focaccia with Isidre Sol\u00e9 Gispert\u2019s<\/strong> olive oil and Andr\u00e9 Grego\u2019s<\/strong> herbs. With breads like theses ones, it\u2019s halfway through the story. The other half is due to the tavern masters.<\/p>\n

Moving on with the colour games, Santi<\/strong> made 4 different fillings: lac\u00f3n<\/em> with curcuma and mustard, for a yellowy baguette; vegetable omelette (artichoke, peas\u2026) and avocado aioli, for a green sandwich; cod, tomato, onion, garlic and herrings, for the reddish one, and handmade pate with figs bread for the purple one.<\/p>\n

\"En<\/a>
En Santi, farcint els entrepans. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n
\"En<\/a>
En Luis talla les primeres porcions de les llargu\u00edssimes barres. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n

After the baguettes arrived, Santi<\/strong> and Luis<\/strong> cut them horizontally and spread their delicious creations onto them. The process began at 7am, and one hour later El Cortijo<\/strong> was open, and there was no bread left at midday. It was just the wooden stands on which the baguettes had been transported. The fact is, as the food run out so quickly, they had to improvise some more using some remaining traditional bread. Incredible\u2026<\/p>\n

* \u201cQuina barra!\u201d<\/strong> is held once a year, generally in February, some days after Carnival<\/strong>. The thing is, Lent<\/strong> is so long that it\u2019s always good to find a way to keep sinning. Penitenciagite.<\/p>\n

\"En<\/a>
En Santi tallant un boc\u00ed d’entrep\u00e0 de lac\u00f3n amb mostassa amb c\u00farcuma. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3.<\/figcaption><\/figure>\n
\"Devorant<\/a>
Devorant els entrepans… \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n
\"Amics<\/a>
Amics gaudint de l’esmorzar panarra dels germans Masegosa. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n
\"Amics<\/a>
Amics gaudint de l’esmorzar panarra dels germans Masegosa. \/ \u00a9Pere Toda-Vilaniu Comunicaci\u00f3<\/figcaption><\/figure>\n

Text: Ivan Rodon<\/a><\/strong> (@irodon<\/a><\/strong> on Twitter)
\nTranslation: Artur Santos<\/a><\/strong> (@ArturVilaniu<\/strong><\/a> on Twitter)
\nPictures: Pere Toda<\/a><\/strong> (@ptodaserra<\/a><\/strong> on Instagram)<\/p>\n","protected":false},"excerpt":{"rendered":"

Some projects need just one edition to become popular and an absolute success, especially when they\u2019ve got something to do with food or drinks. This is the case with Quina barra!, a food proposal by Bar Cortijo, one the last real taverns still alive in Tarragona. Following such old, classic and simple formula of making […]<\/p>\n","protected":false},"author":5,"featured_media":5691,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[745,702,718],"tags":[1677,890,1665,898,930,876,922,896,1058,892,1671,824,1673,1675,1667,1669,1663,809,878],"class_list":["post-4003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experience-en","category-ivan-rodon-3","category-pere-toda-3","tag-andreu-en","tag-bar-en","tag-barra-en","tag-bocadillos-en","tag-cocina-en","tag-cortijo-en","tag-cuina-en","tag-entrepans-en","tag-foodie-en","tag-foodies-en","tag-forn-en","tag-gastronomia-en","tag-horno-en","tag-masegosa-en","tag-pa-en","tag-pan-en","tag-rebolledo-en","tag-tarragona-en","tag-taverna-en"],"yoast_head":"\nBaguette sandwiches made art: Bar Cortijo successfully celebrates the 2nd edition of \u201cQuina barra!\u201d - Tarragona Experience<\/title>\n<meta name=\"description\" content=\"Some projects need just one edition to become popular and an absolute success, especially when they\u2019ve got something to do with food or drinks. 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