{"id":5790,"date":"2026-07-06T13:23:55","date_gmt":"2026-07-06T11:23:55","guid":{"rendered":"https:\/\/redalimentaccion.org\/?post_type=recurso-educativo&#038;p=5790"},"modified":"2026-07-06T13:23:57","modified_gmt":"2026-07-06T11:23:57","slug":"recetario-cocinando-saberes","status":"publish","type":"recurso-educativo","link":"https:\/\/redalimentaccion.org\/ca\/recursos-educatius\/recetario-cocinando-saberes\/","title":{"rendered":"Recetario Cocinando saberes"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Este recetario nace del fruto del trabajo de los dos grupos de la Escuela de Personas Adultas que conforman el curso \u201cPatrimonio Cultural Andaluz\u201d del SEP Antonio Olivera, dentro del proyecto \u201cCocinando Saberes\u201d, as\u00ed como por el alumnado de 2\u00ba de la ESO del IES El Carmen, a trav\u00e9s de su participaci\u00f3n en el proyecto \u201cSembrando Entornos Alimentarios Sostenibles\u201d, ambos desarrollados por Justicia Alimentaria en Cazalla de la Sierra. Esta publicaci\u00f3n recoge recetas tradicionales del municipio, lo cual ha permitido rescatar y poner en valor parte de su patrimonio alimentario.<br>El recetario recoge seis elaboraciones tradicionales de la localidad: sopa de ajo, migas, potaje de collejas, potaje de casta\u00f1as, meloja y pi\u00f1onate, acompa\u00f1adas de testimonios de las personas que han compartido sus conocimientos y experiencias.<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/redalimentaccion.org\/wp-content\/uploads\/2026\/07\/Recetario_Cocinando_Cazalla.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Incrustaci\u00f3 del fitxer Recetario_Cocinando_Cazalla.\"><\/object><a id=\"wp-block-file--media-74f61d36-a53c-4969-93db-0d85b381e2c2\" 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