{"id":12394,"date":"2023-02-01T00:38:38","date_gmt":"2023-01-31T23:38:38","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/madrid-fusion-2023\/"},"modified":"2023-03-24T16:22:29","modified_gmt":"2023-03-24T15:22:29","slug":"madrid-fusion-2023","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/madrid-fusion-2023\/","title":{"rendered":"NUOVO APPUNTAMENTO IN GENNAIO PER MADRID FUSI\u00d3N 2023"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong><strong>Madrid Fusi\u00f3<a href=\"https:\/\/www.google.com\/search?client=safari&amp;rls=en&amp;q=madrid+fusion&amp;ie=UTF-8&amp;oe=UTF-8\" target=\"_blank\" rel=\"noreferrer noopener\">n<\/a> 2023, il congresso gastronomico pi\u00f9 importante del mondo, ha celebrato la sua 21\u00b0 edizione<\/strong>. <\/strong><\/strong>Dopo vari anni in cui non ha potuto rispettare le date consuete a causa della pandemia, il congresso si \u00e8 svolto nuovamente in gennaio.\u00a0<strong><strong><strong>Con lo slogan \u201cSenza limiti. Nessun limite\u201d<\/strong>, <\/strong><\/strong>questo evento \u00e8 diventato l\u2019eco della gastronomia diversa, multiculturale e libera del momento. Oltre ad un programma ricco di interventi di chef interessanti, questa edizione si \u00e8 distinta per <strong><strong>la\u00a0<strong>grande affluenza di visitatori<\/strong>. <\/strong><\/strong>Uno dei momenti pi\u00f9 importanti del congresso \u00e8 stata <strong><strong>l<strong>a consegna, nell\u2019auditorium, del III premio di sostenibilit\u00e0 Aquanaria Madrid Fusi\u00f3n Alimentos de Espa\u00f1a, con Borja Marrero come grande protagonista.<\/strong><\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong><strong><strong>Il branzino Aquanaria \u00e8 l\u2019alternativa sostenibile al branzino selvatico nell\u2019alta gastronomia<\/strong>. <\/strong><\/strong>Le sue condizioni di vita nelle acque limpide, ossigenate e con molto spazio per nuotare, danno come risultato un pesce interamente commestibile (comprese le interiora).<strong><strong>&nbsp;<strong>Questo lo rende molto interessante per tutti gli chef creativi che lavorano con la filosofia \u201czero sprechi\u201d.<\/strong><\/strong><\/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<h2 class=\"wp-block-heading\">ATTIVITA\u2019 NELLO STAND DI AQUANARIA IN MADRID FUSI\u00d3N 2023<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aquanaria, come \u00e8 tradizione, ha partecipato al congresso con&nbsp;<strong>uno stand che ha nuovamente ricevuto molti commenti positivi per l\u2019elegante design<\/strong>&nbsp;nel quale non mancavano n\u00e9 i caratteristici pesci neon n\u00e9 una foto spettacolare; in questo caso, come nella scorsa edizione, opera della&nbsp;<a href=\"https:\/\/saracastanophoto.wpcomstaging.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">fotografa gastronomica Sara Casta\u00f1o<\/a>.&nbsp;<strong>Ma l\u2019aspetto pi\u00f9 interessante dello stand \u00e8 stato l\u2019intensa attivit\u00e0 che utilizziamo in forma di showcooking grazie alla visita di progetti gastronomici pieni di attrattive<\/strong>. Durante i tre giorni del congresso abbiamo ricevuto la visita di:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Eatyjet &#8211; Gastronom\u00eda N\u00f3mada:<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alejandro Salcedo e Amira Lemhaouli, Cofondatori di Eatyjet, a Vitoria, hanno preparato la degustazione&nbsp;<strong>\u201cLubina, Yuzukosh\u014d, gel di spine e Kumquat \u201c<\/strong>. Alejandro e Amira portano avanti un progetto molto innovativo e in sintonia con lo slogan del congresso, gastronomia senza limiti.&nbsp;<\/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=\"12330\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagez6ie0V-1-scaled.jpg\" alt=\"\" class=\"wp-image-12330\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagez6ie0V-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagez6ie0V-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagez6ie0V-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagez6ie0V-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=\"12340\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegenfvP-2-scaled-e1675207339884.jpg\" alt=\"\" class=\"wp-image-12340\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegenfvP-2-scaled-e1675207339884.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegenfvP-2-scaled-e1675207339884-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegenfvP-2-scaled-e1675207339884-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegenfvP-2-scaled-e1675207339884-480x270.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<h4 class=\"wp-block-heading\">Yume Gastro<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adri\u00e1n San Juli\u00e1n, chef del ristorante Yume ad Avil\u00e9s, Asturias, assieme ad Iratxe Miranda, caposala dello stesso, hanno valorizzato le caratteristiche del nostro singolare branzino, presentando la saporita degustazione di&nbsp;<strong>\u201cBranzino maturato in levito nero e burro rancido di koji nero\u201d<\/strong>. Adri\u00e1n ha conquistato lo scorso anno la terza posizione del prestigioso premio Cocinero Revelaci\u00f3n durante Madrid fusi\u00f3n, distinguendosi per la tecnica e una grande eleganza nella cucina.<\/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-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=\"12325\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageyKuA3r-1-scaled-e1675207388431.jpg\" alt=\"\" class=\"wp-image-12325\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageyKuA3r-1-scaled-e1675207388431.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageyKuA3r-1-scaled-e1675207388431-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageyKuA3r-1-scaled-e1675207388431-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageyKuA3r-1-scaled-e1675207388431-480x270.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=\"2560\" height=\"2560\" data-id=\"12320\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageP25Rm4-1-scaled.jpg\" alt=\"\" class=\"wp-image-12320\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageP25Rm4-1-scaled.jpg 2560w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageP25Rm4-1-1280x1280.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageP25Rm4-1-980x980.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageP25Rm4-1-480x480.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) 2560px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Borneo<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Cristina Monge, del ristorante Borneo a Maspalomas, Las Palmas, ha portato un tocco esotico nel nostro stand con la sua vistosa e ricchissima&nbsp;<strong>&#8220;Vietnamita di branzino marinato con maionese di Shitake&#8221;<\/strong>. Come fa ogni giorno nel suo ristorante, Cristina ci ha trasportato verso terre asiatiche, attraverso una cucina ispirata dalle sue origini filippine.&nbsp;<\/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<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-3 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=\"12300\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegszVLp-1-scaled.jpg\" alt=\"\" class=\"wp-image-12300\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegszVLp-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegszVLp-1-1280x1707.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegszVLp-1-980x1307.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagegszVLp-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=\"12305\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageHPZ7SK-1-scaled-e1675207438922.jpg\" alt=\"\" class=\"wp-image-12305\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageHPZ7SK-1-scaled-e1675207438922.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageHPZ7SK-1-scaled-e1675207438922-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageHPZ7SK-1-scaled-e1675207438922-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageHPZ7SK-1-scaled-e1675207438922-480x270.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<h4 class=\"wp-block-heading\">Coliceo 29<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e9sar e Patricia, chef e proprietari del ristorante Coliceo 29 di Calahorra, La Rioja, con il loro colorito e originale&nbsp;<strong>\u201ctiradito con aceto di cocco e agrumi, alghe e sottaceti\u201d<\/strong>&nbsp;hanno messo la ciliegina sulla torta agli show cooking di questa edizione. Coliceo 29 \u00e8 &#8220;la loro casa&#8221;, il progetto congiunto avviato nel 2017, dopo lunghe carriere distinte in prestigiosi ristoranti.&nbsp;&nbsp;<\/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<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-4 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=\"12290\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-scaled.jpg\" alt=\"\" class=\"wp-image-12290\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-scaled.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-225x300.jpg 225w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-768x1024.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-1152x1536.jpg 1152w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageDSjubz-1-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" data-id=\"12275\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageZPPY9K-scaled-e1675207483595.jpg\" alt=\"\" class=\"wp-image-12275\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageZPPY9K-scaled-e1675207483595.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageZPPY9K-scaled-e1675207483595-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageZPPY9K-scaled-e1675207483595-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImageZPPY9K-scaled-e1675207483595-480x270.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<h3 class=\"wp-block-heading\">NEL SUO BRILLANTE INTERVENTO LARA ROGUEZ SCOPRE NUOVE APPLICAZIONI PER IL GRASSO DEL BRANZINO<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong><strong>Lara \u00e8 chef esecutivo del ristorante Kraken Art Food de Gij\u00f3n, recentemente nominato miglior ristorante in Spagna&nbsp;<\/strong><\/strong><\/strong>dalla rivista Club de Gourmets.<strong><strong> <\/strong><\/strong>La filosofia di&nbsp;<strong><strong><strong>massima valorizzazione e sostenibilit\u00e0&nbsp;<\/strong><\/strong><\/strong>\u00e8 profondamente radicata nei piatti di questa cuoca, che si \u00e8 riproposta di<strong><strong><strong>&nbsp;eliminare dal men\u00f9 gli ingredienti del latte, cercando grassi alternativi al burro e alla panna, trovando nel Bronzino Aquanaria il migliore alleato.<\/strong><\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grazie a questo lavoro interessante ha tenuto il suo intervento \u201cKraken Art Food: dal grasso bovino al grasso del branzino\u201d nello spazio polivalente. Nel suo discorso Lara ha&nbsp;<strong>indicato il procedimento di estrazione, trattamento e filtrazione del grasso<\/strong>del branzino, che usa per preparazioni dolci e salate. A titolo dimostrativo ha preparato in diretta assieme a Fernanda, il suo braccio destro,&nbsp;<strong>la salsa olandese, il toffee marino e il sabl\u00e9 di grasso e Codium<\/strong>.&nbsp;<\/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-5 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=\"12310\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagehuSQRO-1-scaled-e1675207523441.jpg\" alt=\"\" class=\"wp-image-12310\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagehuSQRO-1-scaled-e1675207523441.jpg 1920w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagehuSQRO-1-scaled-e1675207523441-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagehuSQRO-1-scaled-e1675207523441-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/tempImagehuSQRO-1-scaled-e1675207523441-480x270.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=\"1440\" height=\"2560\" data-id=\"12237\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/IMG_4432-scaled-e1675207564873.jpg\" alt=\"\" class=\"wp-image-12237\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/IMG_4432-scaled-e1675207564873.jpg 1440w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/IMG_4432-scaled-e1675207564873-1280x720.jpg 1280w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/IMG_4432-scaled-e1675207564873-980x551.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/02\/IMG_4432-scaled-e1675207564873-480x270.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) 1440px, 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\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Partecipare a Madrid Fusi\u00f3n, il congresso di gastronomia pi\u00f9 importante del nostro paese, \u00e8 molto importante per Aquanaria, ma \u00e8 ancora pi\u00f9 significativo farlo tramite alcuni nostri collaboratori.<strong>Ringraziamo tutti i nostri cuochi e le cuoche che hanno lavorato con noi per raggiungere questo obiettivo<\/strong>. Non sono mancati nemmeno il&nbsp;<strong>bronzino Aquanaria affumicato artigianalmente di Rooftop SmokeHouse, n\u00e9 le conserve artigianali di branzino di Artesanos Alalunga<\/strong>. Un particolare entusiasmo ha suscitato in noi&nbsp;<strong>il piacere di poter contare nel nostro stand sull\u2019aiuto di Paolo Nel,<\/strong><a href=\"https:\/\/www.aquanaria.com\/noticias\/beca\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>borsista di Aquanaria nel MOM<\/strong><\/a><strong>.<\/strong>&nbsp;Arrivederci a gennaio 2024.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Madrid Fusi\u00f3n 2023, il congresso gastronomico pi\u00f9 importante del mondo, ha celebrato la sua 21\u00b0 edizione. Dopo vari anni in cui non ha potuto rispettare le date consuete a causa della pandemia, il congresso si \u00e8 svolto nuovamente in gennaio.\u00a0Con lo slogan \u201cSenza limiti. Nessun limite\u201d, questo evento \u00e8 diventato l\u2019eco della gastronomia diversa, multiculturale [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":12229,"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-12394","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>MADRID FUSI\u00d3N 2023, NUOVAMENTE IN GENNAIO I aquanaria<\/title>\n<meta name=\"description\" content=\"Madrid Fusi\u00f3n 2023. Aquanaria. Congresso gastronomico. Gastronomia. Chef. Branzino XXL. Senza anisakis. 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