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Intensas jornadas gastron\u00f3micas en el congreso\u00a0360 World Premium Experience\u00a0donde hemos colaborado y han participado grandes profesionales como Angel Leon con su \u00abluz\u00bb marina y su \u00abplancha\u00bb Top,\u00a0 Antonio y Tino de Porto Mui\u00f1os que han realzado una cata para 100 personas con 20 tipos de algas y plantas marinas:\u00a0Ramallo de mar, osmundea, aonori by boa, gracilaria multipartita, musgo de Irlanda… debates cara a cara con Alex Atala y Andoni L. Aduriz, show cooking con amplia representaci\u00f3n de la cocina andaluza como Mario Jimenez, Hector Sanz, Montse de la Torre \u00a0Antonio Carmona, Javier Feixas, Pedro Sabchez, Dani Carnero, mesa redonda de queser\u00edas con Mare Nostrum y Casares, premio especial a Karlos Argui\u00f1ano entregado por el director del congreso Mikel\u00a0Zeberio, show cooking con Ricardo\u00a0Sanz y Javier\u00a0Estevez, coloquios con Pepe Solla, David Yarnoz, Sacha, Francis Paniego, Nacho Manzano, la ponencia de los 3 chefs de Imago, Jose Miguel Mullet \u00abEl\u00a0agua es la ca\u00f1a pero no es m\u00e1gica\u00bb, \u00a0catas dirigidas por Fernando Gurucharri, Friedrich Schatz, Pepe Ferrer o Dimitrio de la sidrer\u00eda de Urbitarte, David Garc\u00eda y el guitarrista flamenco \u00d1o\u00f1o, Mixolog\u00eda con \u00a0Flavia Andrade, Constanca Cordeiro y un largo etc\u00e9tera, un placer gastron\u00f3mico y cultural que ha requerido de gran esfuerzo y dedicaci\u00f3n.<\/p>\n
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Intensas jornadas gastron\u00f3micas en el congreso 360 World Premium Experience<\/p>","protected":false},"author":1,"featured_media":1620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"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.","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1615","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\/1615","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=1615"}],"version-history":[{"count":11,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/1615\/revisions"}],"predecessor-version":[{"id":1655,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/posts\/1615\/revisions\/1655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media\/1620"}],"wp:attachment":[{"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/media?parent=1615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/categories?post=1615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomia.adrirodrigof4.es\/en\/wp-json\/wp\/v2\/tags?post=1615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}