{"id":10382,"date":"2022-05-31T00:29:34","date_gmt":"2022-05-30T22:29:34","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/formacion-miquel-antoja\/"},"modified":"2022-07-18T19:24:21","modified_gmt":"2022-07-18T17:24:21","slug":"formazione-miquel-antoja","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/formazione-miquel-antoja\/","title":{"rendered":"GIORNATA DI FORMAZIONE DI AQUANARIA CON LO CHEF MIQUEL ANTOJA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La scorsa settimana, <strong>il team di vendita e marketing di Aquanaria si sono riuniti per una giornata di formazione. I suoi membri sono diventati chef<\/strong>. Hanno ricevuto una <strong>fantastica Master Class di gastronomia e branzino da Miquel Antoja<\/strong>. Miquel \u00e8 chef, imprenditore, consulente gastronomico e creatore di ricette. <strong>La formazione si \u00e8 svolta nello spazio gastronomico di Santander <a href=\"https:\/\/www.google.com\/search?client=safari&amp;rls=en&amp;q=chefsworking&amp;ie=UTF-8&amp;oe=UTF-8\" target=\"_blank\" rel=\"noreferrer noopener\">Chefsworking<\/a><\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La missione di Aquanaria \u00e8 quella di rendere il suo branzino <a href=\"https:\/\/www.aquanaria.com\/it\/notizia\/stella-michelin\/\" target=\"_blank\" rel=\"noreferrer noopener\">l&#8217;alternativa sostenibile al branzino selvatico nei ristoranti<\/a> di tutto il mondo<\/strong>. Per raggiungere questo obiettivo, \u00e8 necessario capire le esigenze degli chef e come le caratteristiche del pesce (qualit\u00e0 gastronomiche, versatilit\u00e0 in cucina, uso integrale, peculiarit\u00e0 del suo costo) possano soddisfarle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MIQUEL ANTOJA, CHEF E CONSULENTE GASTRONOMICO<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Miquel Antoja \u00e8 uno chef catalano che si definisce met\u00e0 pasticcere e met\u00e0 cuoco<\/strong>. Ha lavorato per diversi anni sotto la guida di chef rinomati come Carme Ruscalleda e Ram\u00f3n Freix\u00e1, e <strong>qualche anno fa ha fondato la sua azienda: <a href=\"https:\/\/www.foodlona.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Foodlona<\/a>, una societ\u00e0 di catering con la quale intende cambiare il concetto di cibo da asporto<\/strong>. Attualmente ha due stabilimenti. Miquel affianca a questa attivit\u00e0 quella di <strong>consulente gastronomico, formatore e creatore di ricette<\/strong>. Quest&#8217;ultimo gli ha recentemente permesso di pubblicare il libro <a href=\"https:\/\/miquelantoja.com\/101-recetas-para-triunfar\/\" target=\"_blank\" rel=\"noreferrer noopener\">&#8220;101 ricette per il successo&#8221;<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Miquel \u00e8 noto soprattutto per la sua attivit\u00e0 digitale, in quanto <strong>possiede uno degli account Instagram pi\u00f9 prestigiosi e con il maggior numero di follower in Spagna<\/strong>, che valica anche le frontiere. Le sue video ricette hanno numerose visualizzazioni. \u00c8 uno chef con una grande capacit\u00e0 creativa.<\/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\/05\/20220520_125227-1024x1024.jpg\" alt=\"\" class=\"wp-image-9742\" width=\"624\" height=\"624\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">IL BRANZINO DI AQUANARIA INTERPRETATO DA MIQUEL ANTOJA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nella prima parte della Master Class, <strong>Miquel ha spiegato ai partecipanti le qualit\u00e0 del branzino, il suo utilizzo in un ristorante e i tagli e gli usi pi\u00f9 appropriati per le diverse parti. Ha anche spiegato come si fa un calcolo dei costi<\/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<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=\"9843\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageiOOJl8-scaled.jpg\" alt=\"\" class=\"wp-image-9843\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageiOOJl8-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageiOOJl8-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageiOOJl8-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageiOOJl8-480x640.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=\"9808\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageBLAOZq-1-scaled.jpg\" alt=\"\" class=\"wp-image-9808\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageBLAOZq-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageBLAOZq-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageBLAOZq-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImageBLAOZq-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<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nella seconda parte, \u00e8 passato alla preparazione creativa<\/strong>. Durante questa fase, Miquel si \u00e8 allontanato dalle ricette tradizionali e <strong>ha accentuato la versatilit\u00e0 del branzino<\/strong>, dimostrando che non \u00e8 necessario combinarlo con altri ingredienti molto costosi. Per questo chef, il branzino <strong>deve essere il protagonista del piatto e, abbinato a verdure e frutta, il risultato, era chiaro, pu\u00f2 essere straordinario<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211;<strong>Tataki di branzino di Aquanaria condito &#8220;con scintille&#8221; e avocado<\/strong>. La maturazione ottimale dell&#8217;avocado \u00e8 il perfetto contrappunto alla consistenza morbida del branzino.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211;<strong>Brodo di lisca e pelle di branzino<\/strong>. Una base di carota, cipolla, sedano e pelle di branzino saltata in olio, insieme alla spina centrale precedentemente tostata in forno, ci permette di ottenere un delizioso brodo dopo una cottura di 25 minuti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">-Sorprendente <strong>salmorejo di albicocche con branzino confit alle erbe fresche<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211;<strong>Branzino su un finto latte di tigre preparato con sedano<\/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<figure class=\"wp-block-gallery has-nested-images columns-2 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=\"9818\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexjerK2-scaled.jpg\" alt=\"\" class=\"wp-image-9818\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexjerK2-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexjerK2-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexjerK2-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexjerK2-480x640.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=\"9828\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagewuRxiu-scaled.jpg\" alt=\"\" class=\"wp-image-9828\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagewuRxiu-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagewuRxiu-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagewuRxiu-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagewuRxiu-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=\"9823\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexi5d0D-scaled.jpg\" alt=\"\" class=\"wp-image-9823\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexi5d0D-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexi5d0D-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexi5d0D-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagexi5d0D-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=\"9813\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagebg2XYU-scaled.jpg\" alt=\"\" class=\"wp-image-9813\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagebg2XYU-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagebg2XYU-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagebg2XYU-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2022\/05\/tempImagebg2XYU-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<\/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\">IMPEGNO AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nell&#8217;obiettivo dell&#8217;azienda di fornire ai clienti un servizio eccellente, il lavoro del team di vendita e marketing \u00e8 fondamentale<\/strong>. Le sessioni di formazione come quella di questa settimana, <strong>oltre a formare la squadra, sono un&#8217;attivit\u00e0 di Team Building<\/strong>. Dopo la sessione di allenamento, \u00e8 arrivato il momento di rilassarsi e di gustare con Miquel un pasto informale e squisito grazie ai prodotti selezionati da Do\u00f1a Tomasa e a due variet\u00e0 della famosa \u201ctortilla\u201d (frittata di patata) del Bodi Matale\u00f1as.<\/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\/05\/20220520_135200-1-1024x498.jpg\" alt=\"Grupo Aquanaria\" class=\"wp-image-9975\" width=\"642\" height=\"312\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La scorsa settimana, il team di vendita e marketing di Aquanaria si sono riuniti per una giornata di formazione. I suoi membri sono diventati chef. Hanno ricevuto una fantastica Master Class di gastronomia e branzino da Miquel Antoja. Miquel \u00e8 chef, imprenditore, consulente gastronomico e creatore di ricette. La formazione si \u00e8 svolta nello spazio [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":9752,"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-10382","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 v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AQUANARIA DE FORMACI\u00d3N CON MIQUEL ANTOJA I aquanaria<\/title>\n<meta name=\"description\" content=\"Formaci\u00f3n con Miquel Antoja. Chef Miquel Antoja. Team building. Formaci\u00f3n interna. Comercial. Marketing. 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