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El pasado 21 de mayo tuvo lugar un acontecimiento organizado por la bodega Artadi. El evento, llamado \u201cDescorchando historias\u201d consisti\u00f3 en una cena donde los invitados seleccionados por la bodega entre sus clientes m\u00e1s fieles, abrieron los caldos provenientes de vi\u00f1edos mundiales, principalmente franceses.<\/p>\n
La cena fue elaborada por la asesor\u00eda gastron\u00f3mica Aitzol Zugasti<\/strong>, el cr\u00edtico gastron\u00f3mico y buen conocedor de vinos Mikel Zeberio y el parrillero oriotarra Luis Mari Uranga.<\/p>\n [\/et_pb_text][et_pb_divider color=\u00bb#ffffff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb divider_weight=\u00bb1px\u00bb hide_on_mobile=\u00bbon\u00bb disabled_on=\u00bboff|off|off\u00bb admin_label=\u00bbSeparador\u00bb disabled=\u00bboff\u00bb]<\/p>\n [\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bboff\u00bb custom_width_px=\u00bb1080px\u00bb custom_width_percent=\u00bb80%\u00bb use_custom_gutter=\u00bboff\u00bb gutter_width=\u00bb3″ padding_mobile=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bbon\u00bb make_equal=\u00bboff\u00bb column_padding_mobile=\u00bbon\u00bb parallax_1=\u00bboff\u00bb parallax_method_1=\u00bbon\u00bb parallax_2=\u00bboff\u00bb parallax_method_2=\u00bbon\u00bb parallax_3=\u00bboff\u00bb parallax_method_3=\u00bbon\u00bb parallax_4=\u00bboff\u00bb parallax_method_4=\u00bbon\u00bb admin_label=\u00bbFila\u00bb disabled=\u00bboff\u00bb][et_pb_column type=\u00bb1_2″ disabled=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bbon\u00bb column_padding_mobile=\u00bbon\u00bb][et_pb_image src=\u00bbhttps:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2017\/06\/artadi-3.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb sticky=\u00bboff\u00bb align=\u00bbleft\u00bb force_fullwidth=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb admin_label=\u00bbImagen\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_width=\u00bb1px\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb]<\/p>\n [\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2″ disabled=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bbon\u00bb column_padding_mobile=\u00bbon\u00bb][et_pb_image src=\u00bbhttps:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2017\/06\/artadi-2.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb sticky=\u00bboff\u00bb align=\u00bbleft\u00bb force_fullwidth=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb admin_label=\u00bbImagen\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_width=\u00bb1px\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb]<\/p>\n [\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bbon\u00bb custom_width_px=\u00bb1080px\u00bb custom_width_percent=\u00bb80%\u00bb use_custom_gutter=\u00bboff\u00bb gutter_width=\u00bb3″ padding_mobile=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bboff\u00bb make_equal=\u00bboff\u00bb column_padding_mobile=\u00bbon\u00bb parallax_1=\u00bboff\u00bb parallax_method_1=\u00bboff\u00bb parallax_2=\u00bboff\u00bb parallax_method_2=\u00bbon\u00bb parallax_3=\u00bboff\u00bb parallax_method_3=\u00bbon\u00bb parallax_4=\u00bboff\u00bb parallax_method_4=\u00bbon\u00bb admin_label=\u00bbrow\u00bb disabled=\u00bboff\u00bb][et_pb_column type=\u00bb4_4″ disabled=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bboff\u00bb column_padding_mobile=\u00bbon\u00bb][et_pb_divider color=\u00bb#ffffff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb divider_weight=\u00bb1px\u00bb hide_on_mobile=\u00bbon\u00bb admin_label=\u00bbSeparador\u00bb disabled=\u00bboff\u00bb]<\/p>\n [\/et_pb_divider][et_pb_text background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb admin_label=\u00bbTexto\u00bb use_border_color=\u00bboff\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb]<\/p>\n Los invitados pudieron disfrutar de elaboraciones de la cocina tradicional vasca como begi haundi en su tinta, txangurro a la donostiarra, una curiosa ensalada de can\u00f3nigos con xixas crudas, esta \u00faltima, plato ideado por el padre de Mikel en su trayectoria como cocinero del hotel Carlton de Bilbo en el pasado siglo, entre otros platos. Como plato estrella fueron los besugos asados por el asador oriotarra Xixario.<\/p>\n En el servicio tuvieron a 12 estudiantes de la universidad Basque Culinary Center dirigidos por los profesores Melanie Mart\u00edn e Imanol Zubelzu.\u00bb<\/p>\n [\/et_pb_text][et_pb_divider color=\u00bb#ffffff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb divider_weight=\u00bb1px\u00bb hide_on_mobile=\u00bbon\u00bb admin_label=\u00bbSeparador\u00bb disabled=\u00bboff\u00bb]<\/p>\n [\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bboff\u00bb custom_width_px=\u00bb1080px\u00bb custom_width_percent=\u00bb80%\u00bb use_custom_gutter=\u00bboff\u00bb gutter_width=\u00bb3″ padding_mobile=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bbon\u00bb make_equal=\u00bboff\u00bb column_padding_mobile=\u00bbon\u00bb parallax_1=\u00bboff\u00bb 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El evento, llamado \u201cDescorchando historias\u201d consisti\u00f3 en una cena donde los invitados seleccionados por la bodega entre sus clientes m\u00e1s fieles, abrieron los caldos provenientes de vi\u00f1edos mundiales, principalmente franceses.","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"_links":{"self":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/comments?post=1"}],"version-history":[{"count":18,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":1091,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/1\/revisions\/1091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media\/957"}],"wp:attachment":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media?parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/categories?post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/tags?post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}