{"id":10378,"date":"2022-07-05T17:49:00","date_gmt":"2022-07-05T15:49:00","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/massimo-bottura-aquanaria\/"},"modified":"2022-07-18T19:10:12","modified_gmt":"2022-07-18T17:10:12","slug":"massimo-bottura-aquanaria","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/massimo-bottura-aquanaria\/","title":{"rendered":"CHEF MASSIMO BOTTURA IMPRESSIONATO DALLA QUALIT\u00c0 DEL BRANZINO AQUANARIA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Massimo Bottura dichiar\u00f2 pubblicamente di essere rimasto impressionato dalla qualit\u00e0 del branzino Aquanaria<\/strong>. Lo ha fatto davanti agli ospiti presenti alla <strong>VIII edizione del programma Inspirational Chef presso il bellissimo <a href=\"https:\/\/www.barcelo.com\/es-es\/royal-hideaway-corales-suites\/?redirect=true&amp;utm_source=instagram&amp;utm_medium=org_soc&amp;utm_campaign=flyme_ongoing&amp;utm_term=_home_hotel&amp;utm_content=h7371\" target=\"_blank\" rel=\"noreferrer noopener\">Royal Hideaway Corales Resort<\/a><\/strong> di Costa Adeje, Tenerife. <strong>Questo programma ha posizionato il Resort come punto di riferimento nell&#8217;organizzazione di eventi gastronomici di alto livello<\/strong>. Il programma ha ospitato prestigiosi chef nazionali e internazionali come Hermanos Torres, Ana Ros, Sebastian Frank e Diego Guerrero. <strong>Il programma consiste in cene a 4 mani tra lo chef ospite e uno degli chef del Resort. L&#8217;obiettivo \u00e8 quello di promuovere la gastronomia e i prodotti locali delle isole<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Il branzino Aquanaria \u00e8 un prodotto delle Canarie poich\u00e9 viene allevato sulla costa meridionale dell&#8217;isola di Gran Canaria<\/strong>. Le sue grandi dimensioni, consistenza e livello di grasso infiltrato lo rendono un prodotto molto richiesto nei ristoranti di tutto il mondo. <strong><a href=\"https:\/\/www.aquanaria.com\/it\/branzino-selvatico\/\">Le acque atlantiche sono ideali per l&#8217;allevamento del branzino<\/a>, un pesce molto esigente rispetto alla qualit\u00e0 dell&#8217;ambiente in cui vive<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MASSIMO BOTTURA E NIKKI PAVANELLI CUCINANO IL BRANZINO AQUANARIA<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L&#8217;Inspirational Chef, tenutosi il 25 e 26 giugno, prevedeva due cene in cui entrambi gli chef italiani hanno offerto ai partecipanti piatti preparati con branzino Aquanaria<\/strong>. Nikki, Executive Chef de Il Bocconcino, il ristorante italiano del Resort, ha aperto il menu con una deliziosa <strong>tartare di branzino Aquanaria, agrumi e nuvole di Negroni<\/strong>. <strong>Massimo Bottura, executive chef del ristorante Osteria Francescana , premiato con tre stelle Michelin, invece ha deciso di incorporare il branzino Aquanaria in uno dei suoi piatti simbolo chiamato Levante<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" data-id=\"10337\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageF23UFk-1-scaled.jpg\" alt=\"\" class=\"wp-image-10337\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageF23UFk-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageF23UFk-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageF23UFk-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageF23UFk-1-480x640.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 1920px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" data-id=\"10332\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageR3HGPg-1-scaled.jpg\" alt=\"\" class=\"wp-image-10332\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageR3HGPg-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageR3HGPg-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageR3HGPg-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageR3HGPg-1-480x640.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 1920px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1170\" height=\"1406\" data-id=\"10312\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/IMG_7193-2-1.jpg\" alt=\"Il Bocconcino restaurante \" class=\"wp-image-10312\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/IMG_7193-2-1.jpg 1170w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/IMG_7193-2-1-980x1178.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/IMG_7193-2-1-480x577.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1170px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per lo chef Levante \u00e8 il vento che attraversa la penisola italiana, soffiando dal Mar Adriatico al Mar Tirreno. Levante riunisce, in un boccone, ingredienti inaspettati. <strong>\u00c8 un riso agli agrumi servito su branzino di Aquanaria marinato<\/strong> in un incontro armonioso tra tradizioni culinarie diverse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" data-id=\"10342\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImagedRswFJ-1-scaled.jpg\" alt=\"\" class=\"wp-image-10342\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImagedRswFJ-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImagedRswFJ-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImagedRswFJ-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImagedRswFJ-1-480x640.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 1920px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2469\" height=\"2560\" data-id=\"10327\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageSugnfj-1-scaled.jpg\" alt=\"Osteria Francescana \" class=\"wp-image-10327\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageSugnfj-1-scaled.jpg 2469w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageSugnfj-1-1280x1327.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageSugnfj-1-980x1016.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageSugnfj-1-480x498.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) and (max-width: 1280px) 1280px, (min-width: 1281px) 2469px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">UNO CHEF IMPEGNATO NELLA CULTURA E NELLA SOCIET\u00c0<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Durante la conferenza stampa che ha preceduto gli eventi gastronomici, <strong>abbiamo potuto conoscere meglio Massimo Bottura, sia per il suo lavoro di solidariet\u00e0 che per i suoi processi creativi<\/strong>. Il progetto <strong><a href=\"https:\/\/www.foodforsoul.it\" target=\"_blank\" rel=\"noreferrer noopener\">Food for Soul<\/a><\/strong> permette di nutrire un gran numero di persone bisognose attraverso i suoi refettori. <strong>Questo progetto \u00e8 gi\u00e0 presente in diversi paesi del mondo, non solo in Italia, e lo stesso chef ci ha detto che gli piacerebbe avere una sede per il suo progetto in Spagna<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lo chef ha anche condiviso con noi l\u2019esperienza della pandemia e ci ha raccontato di come ha lavorato con il suo team per stimolare la creativit\u00e0, che ha portato a nuove realizzazioni. <strong>La cultura e l\u2019arte sono molto presenti nella vita di Massimo Bottura e si manifestano in tutte le sue attivit\u00e0.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/07\/tempImageKQ6VIj-768x1024.jpg\" alt=\"Rueda de prensa Masssimo Bottura \" class=\"wp-image-10281\" width=\"528\" height=\"704\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">IMPEGNO AQUANARIA <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00c8 stato un privilegio essere vicini a uno chef come Massimo Bottura e condividere con lui riflessioni e conoscenze<\/strong>. Inoltre, <strong>il feedback che abbiamo ricevuto da lui sul nostro prodotto \u00e8 stato molto positivo<\/strong>, quindi non <strong>abbiamo dubbi che questo tipo di eventi siano ideali per la nostra azienda<\/strong> e continueremo a parteciparvi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Massimo Bottura dichiar\u00f2 pubblicamente di essere rimasto impressionato dalla qualit\u00e0 del branzino Aquanaria. Lo ha fatto davanti agli ospiti presenti alla VIII edizione del programma Inspirational Chef presso il bellissimo Royal Hideaway Corales Resort di Costa Adeje, Tenerife. Questo programma ha posizionato il Resort come punto di riferimento nell&#8217;organizzazione di eventi gastronomici di alto livello. [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10392,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[36,25],"tags":[],"class_list":["post-10378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi","category-notizia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Las lubinas que impresionaron al chef Massimo Bottura I aquanaria<\/title>\n<meta name=\"description\" content=\"Massimo Bottura chef. Lubina Aquanaria. Massimo Bottura en Tenerife. Aquanaria alternativa sostenible. Evento gastro. 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