{"id":14413,"date":"2023-07-26T20:12:38","date_gmt":"2023-07-26T18:12:38","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/encuentro-mares-2023\/"},"modified":"2023-09-05T16:40:26","modified_gmt":"2023-09-05T14:40:26","slug":"encuentro-mares-2023","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/encuentro-mares-2023\/","title":{"rendered":"SCIENZA E GASTRONOMIA SI DANNO APPUNTAMENTO AD ENCUENTRO DE LOS MARES 2023, CHE SI SVOLGE PER LA PRIMA VOLTA A TENERIFE"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La&nbsp;<strong>quinta edizione di&nbsp;<\/strong><a href=\"https:\/\/www.encuentrodelosmares.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Encuentro de los mares<\/strong><\/a><strong>&nbsp;<\/strong>si \u00e8 svolta dal<strong>&nbsp;16 al 19 luglio<\/strong>, per la prima volta,&nbsp;<strong>a Tenerife<\/strong>. Il congresso,&nbsp;<strong>organizzato da Vocentro gastronom\u00eda e promosso dal Cabildo di Tenerife<\/strong>, si \u00e8 sviluppato in&nbsp;<strong>diversi punti dell\u2019isola<\/strong>. Il percorso \u00e8 una delle caratteristiche che rende unico questo congresso. La partecipazione di&nbsp;<strong>relatori molto prestigiosi del mondo gastronomico e scientifico<\/strong>&nbsp;l\u2019hanno trasformato<strong>&nbsp;nell\u2019edizione pi\u00f9 internazionale fino ad oggi<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>&nbsp;\u00e8 presente&nbsp;<strong>da pi\u00f9 di 50 anni nel settore dell\u2019acquacoltura marina<\/strong>. Proponendosi come&nbsp;un\u2019<strong>alternativa gastronomica e sostenibile al branzino selvatico<\/strong>, i nostri branzini crescono nelle acque dell\u2019Oceano Atlantico nelle Gran Canarie, un paradiso per la biodiversit\u00e0 marina. Il&nbsp;<strong>massimo rispetto per l\u2019ambiente naturale e il benessere dei branzini<\/strong>, sono&nbsp;la&nbsp;<strong>nostra priorit\u00e0 durante gli oltre 4 anni in media di permanenza in mare del branzino Aquanaria<\/strong>. In questo modo&nbsp;<strong>otteniamo un prodotto di grandi dimensioni e della massima qualit\u00e0 gastronomica<\/strong>, molto apprezzato dagli&nbsp;<a href=\"https:\/\/www.aquanaria.com\/chefs\/\" target=\"_blank\" rel=\"noreferrer noopener\">chef<\/a>&nbsp;pi\u00f9 stimati a livello nazionale e internazionale.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ENCUENTRO DE LOS MARES 2023<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con un ingegnoso gioco di parole\u00a0<strong>sulla parola d\u2019ordine &#8220;Conservare&#8221;<\/strong>, la quinta edizione del\u00a0<strong>Congreso de los mares ha trattato la conservazione e rigenerazione delle risorse marine sotto varie prospettive, biologica, economica e gastronomica.<\/strong>\u00a0Durante le\u00a0<strong>interessanti relazioni, showcooking e tavole rotonde<\/strong>, sono stati affrontati temi rilevanti come la\u00a0<strong>conservazione della biodiversit\u00e0 marina, l\u2019importanza di attribuire un valore economico alla conservazione degli oceani, i metodi per conservare gli alimenti e le tecniche per limitare gli sprechi dei prodotti del mare<\/strong>.\u00a0<strong>Carlos Duarte, prestigioso cattedratico di Scienze Marine e Direttore Scientifico del congresso, ha riunito una platea di scienziati di altissimo livello<\/strong>.\u00a0<strong>Una delle relazioni pi\u00f9 innovative e sorprendenti<\/strong>\u00a0\u00e8 stata quella dell\u2019<strong>economista Ralph Chami<\/strong>, ex membro del FMI e cofondatore di Blue green Future y Rebalance Earth,\u00a0<strong>sul valore economico della natura viva<\/strong>.\u00a0<\/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=\"1024\" height=\"756\" data-id=\"14053\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-49-1024x756.jpg\" alt=\"\" class=\"wp-image-14053\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-49-1024x756.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-49-980x724.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-49-480x355.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"982\" data-id=\"14048\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-48-1024x982.jpg\" alt=\"\" class=\"wp-image-14048\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-48-1024x982.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-48-980x940.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-48-480x461.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 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\">Relazioni in ambito gastronomico<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00c1ngel Le\u00f3n (Ristorante Aponiente***) ci ha invitato a guardare nuovamente il mare con appetito e ha presentato il suo lavoro a zero sprechi applicato al mondo dolce nel suo ristorante.<\/strong>&nbsp;Magistrale anche la relazione di&nbsp;<strong>Quique Dacosta (Ristorante Quique Dacosta***) sulle peculiarit\u00e0 del suo metodo di conservazione del tonno nel sale senza contatto<\/strong>, cos\u00ec come&nbsp;<strong>sorprendente \u00e8 stato il lavoro presentato da Luigi Pomata (Ristorante Luigi Pomata)<\/strong>, che&nbsp;<strong>ci ha permesso inoltre di degustare un tonno in conserva di 25 anni<\/strong>.&nbsp;<strong>Nacho Manzano (Casa Marcial**)<\/strong>;<strong>&nbsp;Lorna Mu\u00f1oz (Ristorante Traves\u00eda)<\/strong>;<strong>&nbsp;Sergio Bastard (Ristorante La Casona del Jud\u00edo*)<\/strong>;<strong>&nbsp;Rui Paula (Ristorante Casa de Ch\u00e1 da Boa Nova**)<\/strong>;<strong>&nbsp;Erlantz Gorostiza (Ristorante MB**) e Andoni Luis Aduriz (Ristorante Mugaritz**) erano alcuni tra gli chef partecipanti<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Inoltre, durante la&nbsp;<strong>cena del luned\u00ec<\/strong>, abbiamo vissuto un&nbsp;<strong>momento storico inedito<\/strong>&nbsp;con una&nbsp;<strong>cena servita a 10 mani tra Quique Dacosta, Andoni Luis Aduriz, Albert Adri\u00e1 (Enigma*), Erlantz Gorostiza e Nacho Manzano.&nbsp;<\/strong>Per tutti i presenti \u00e8 stato un privilegio vivere questa esperienza.&nbsp;&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-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=\"1024\" height=\"756\" data-id=\"14058\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-51-1024x756.jpg\" alt=\"\" class=\"wp-image-14058\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-51-1024x756.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-51-980x724.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-51-480x354.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"791\" data-id=\"14063\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-53-1024x791.jpg\" alt=\"\" class=\"wp-image-14063\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-53-1024x791.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-53-980x757.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-10-53-480x371.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"14028\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5678-copia-1024x1024.jpg\" alt=\"\" class=\"wp-image-14028\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5678-copia-980x980.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5678-copia-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14013\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5436-copia-768x1024.jpg\" alt=\"\" class=\"wp-image-14013\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"863\" height=\"1024\" data-id=\"14038\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-13-06-15-863x1024.jpg\" alt=\"\" class=\"wp-image-14038\"\/><\/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\">Premio Sart\u00fan<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un altro momento tra i pi\u00f9 significativi ed emotivi dell\u2019evento \u00e8 stato la consegna del premio Sart\u00fan ad Alexandra Cousteau<\/strong>\u00a0come riconoscimento per\u00a0<strong>il suo lavoro e il percorso in difesa degli oceani<\/strong>. Alexandra confessa che\u00a0la\u00a0<strong>sua determinazione nasce dalla profonda tristezza che prova pensando che in futuro potrebbe essere sua figlia a raccontare la scomparsa della biodiversit\u00e0 di quegli oceani che, anni addietro, suo nonno aveva svelato al mondo<\/strong>. Nella sua relazione ha lanciato un\u00a0<strong>messaggio di speranza<\/strong>, incoraggiando ad\u00a0<strong>impiegare tutte le risorse scientifiche, tecnologiche e umane al nostro servizio per salvare gli oceani<\/strong>.\u00a0<\/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-image aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/Alexandra-Cousteau-576x1024.jpg\" alt=\"\" class=\"wp-image-14080\" width=\"325\" height=\"578\"\/><\/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\">PRESENZA DI AQUANARIA<\/h3>\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\"><strong>La nostra presenza a questo incontro si \u00e8 distinta per gli obiettivi e la mission aziendale.&nbsp;<\/strong>Nella parte congressuale,&nbsp;<strong>Crist\u00f3bal Mu\u00f1oz e Guillermo Ortega (Ambivium*) hanno esposto la relazione &#8220;La vita di un branzino: tecniche di conservazione per ottimizzare il pescato&#8221;<\/strong>, dove hanno spiegato alcune delle&nbsp;<strong>tecniche applicate al branzino Aquanaria<\/strong>, e ad altri pesci, nel loro ristorante di Pe\u00f1afiel. Inoltre&nbsp;<strong>Pedro S\u00e1nchez, direttore commerciale di Aquanaria, ha partecipato alla tavola rotonda &#8220;La crescita lungo la via blu: la sostenibilit\u00e0 della pesca attraverso modelli innovativi<\/strong>&#8220;. In quella occasione \u00e8 stato presentato come&nbsp;<strong>esempio di modello innovativo il sistema di acquacoltura marina che sviluppiamo in Aquanaria, dove qualit\u00e0 e sostenibilit\u00e0 sono i fattori che fanno la differenza.<\/strong>&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=\"1024\" height=\"856\" data-id=\"14085\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-14-01-17-1-1024x856.jpg\" alt=\"\" class=\"wp-image-14085\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-14-01-17-1-1024x856.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-14-01-17-1-980x819.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-26-14-01-17-1-480x401.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"13998\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5421-copia-768x1024.jpg\" alt=\"\" class=\"wp-image-13998\"\/><\/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<p class=\"wp-block-paragraph\">Eravamo presenti anche nella parte culinaria\u00a0<strong>in praticamente tutti i momenti gastronomici<\/strong>. Iniziamo\u00a0<strong>nella giornata di domenica a Puerto de la Cruz con un rinfrescante ceviche di branzino Aquanaria con latte di tigre al pomodoro e clorofilla di coriandolo preparato da V\u00edctor Su\u00e1rez (Ristorante Hayde\u00e9 e Chichamorada)<\/strong>.\u00a0<strong>Luned\u00ec\u00a0Seve D\u00edaz (Ristorante El taller de Seve D\u00edaz), ha proposto un branzino maturato ciliegie, mandorle e amaranto nella magnifica terrazza dell\u2019Auditorium di Tenerife<\/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-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"947\" height=\"1024\" data-id=\"13993\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-24-12-17-53-947x1024.jpg\" alt=\"\" class=\"wp-image-13993\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"869\" height=\"1024\" data-id=\"13988\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/PHOTO-2023-07-24-12-17-51-869x1024.jpg\" alt=\"\" class=\"wp-image-13988\"\/><\/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<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Adri\u00e1n Bosch ed Eduardo Dom\u00ednguez (Ristorante San H\u00f4*), presentando il loro piatto Aquanaria con brodo di puchero e alghe marine,<\/strong>&nbsp;hanno impressionato i partecipanti alla&nbsp;<strong>cena tenutasi marted\u00ec nello splendido scenario della Tenuta La Calabacera<\/strong>. Il tocco finale lo ha dato&nbsp;<strong>Rosal\u00eda D\u00edaz (Ristorante Qapac), con un delizioso ceviche di branzino Aquanaria preparato con molta cura&nbsp;<\/strong>per i partecipanti&nbsp;<strong>al pranzo conclusivo nel Mercato Gourmet Iberostar Selection S\u00e1bila<\/strong>.&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<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=\"1024\" height=\"937\" data-id=\"14003\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5597-copia-1024x937.jpg\" alt=\"\" class=\"wp-image-14003\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5597-copia-980x897.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5597-copia-480x439.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" data-id=\"14008\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5712-copia-1024x1024.jpg\" alt=\"\" class=\"wp-image-14008\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5712-copia-980x980.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/07\/IMG_5712-copia-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 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\">COMPROMISO AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c8 una soddisfazione avere partecipato<strong>\u00a0come partner di questo congresso unico, dove scienza, pesca e gastronomia, trattano la conservazione dei mari da una prospettiva muldisciplinare<\/strong>. Un congresso che inoltre, grazie alla sua complessa e curata organizzazione,\u00a0<strong>ha facilitato la convivenza tra tutti i partecipanti, favorendo cos\u00ec lo scambio di esperienze e di conoscenze in un ambiente molto cordiale e familiare<\/strong>. Non vediamo l\u2019ora che arrivi<strong>\u00a0Encuentro de los mares 2024<\/strong>!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La&nbsp;quinta edizione di&nbsp;Encuentro de los mares&nbsp;si \u00e8 svolta dal&nbsp;16 al 19 luglio, per la prima volta,&nbsp;a Tenerife. Il congresso,&nbsp;organizzato da Vocentro gastronom\u00eda e promosso dal Cabildo di Tenerife, si \u00e8 sviluppato in&nbsp;diversi punti dell\u2019isola. Il percorso \u00e8 una delle caratteristiche che rende unico questo congresso. La partecipazione di&nbsp;relatori molto prestigiosi del mondo gastronomico e scientifico&nbsp;l\u2019hanno [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14094,"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-14413","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>ENCUENTRO DE LOS MARES 2023 I aquanaria<\/title>\n<meta name=\"description\" content=\"Encuentro de los mares 2023. Sciencia culinaria. Premio Sart\u00fan. Encuentro mares 2023 Tenerife. Conservazione oceani. 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