{"id":15687,"date":"2023-10-14T22:28:45","date_gmt":"2023-10-14T20:28:45","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/lubina-aquanaria-italia\/"},"modified":"2024-01-23T16:07:38","modified_gmt":"2024-01-23T15:07:38","slug":"lubina-aquanaria-italia","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/lubina-aquanaria-italia\/","title":{"rendered":"IL BRANZINO AQUANARIA, ANCORA UNA VOLTA PROTAGONISTA EN ITALIA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Il branzino Aquanaria \u00e8 stato molto presente nella seconda semifinale di Emergente chef 2024<\/strong>&nbsp;svoltasi il 3 e 4 ottobre nell\u2019<a href=\"https:\/\/www.universitadeisapori.it\/\" target=\"_blank\" rel=\"noreferrer noopener\">Universit\u00e0 dei Sapori di Perugia<\/a>, in Italia<strong>.&nbsp;<\/strong>La prima semifinale si \u00e8 tenuta a Villa Terzaghi (la scuola di cucina diretta da Carlo Cracco).&nbsp;<strong>Emergente chef, creato e promosso da Luigi Cremona, \u00e8 uno dei concorsi pi\u00f9 prestigiosi della gastronomia italiana.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria, impresa leader del settore dell\u2019acquacultura destinata all\u2019alta gastronomia, esporta i suoi branzini in pi\u00f9 di 25 paesi in tutto il mondo.<\/strong>&nbsp;, questo pesce arriva tutti i giorni in aereo sempre fresco da Gran Canaria ai migliori ristoranti di paesi come l\u2019Italia.&nbsp;<strong>Tra i suoi grandi estimatori si distinguono i giovani chef che condividono con l\u2019impresa valori come la sostenibilit\u00e0 e l\u2019attenzione agli ambienti marini<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><strong>GIOVANI CHEF ITALIANI DI SPICCO HANNO CUCINATO CON IL BRANZINO AQUANARIA\u00a0<\/strong><\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Il premio Emergente chef prevede due semifinali<\/strong>: una tra gli chef del sud del paese (<a href=\"https:\/\/www.aquanaria.com\/eventos\/emergente-chef-2024\/\" target=\"_blank\" rel=\"noreferrer noopener\">anche Aquanaria era presente)<\/a>, e l\u2019altra seleziona i 4 finalisti del centro-sud.&nbsp;<strong>Gli 8 classificati (non devono superare i 30 anni), si daranno appuntamento all\u2019inizio del prossimo anno nella finale che avr\u00e0 luogo nella prestigiosa scuola di cucina ALMA<\/strong>. Da questo concorso, che si svolge da quasi 20 anni, sono usciti molti chef saliti poi alla ribalta negli ultimi anni in Italia.&nbsp;<strong>Ogni semifinale si svolge in una scuola di cucina<\/strong>. In questo caso si trattava della prestigiosa Universit\u00e0 dei Sapori di Perugia, in Umbria, terra di buoni prodotti gastronomici tra cui si distinguono tartufo e olio.&nbsp;<strong>La giuria \u00e8 composta da circa 20 esperti, tra cui critici gastronomici, mezzi di comunicazione e cuochi<\/strong>. Oltre al premio Emergente chef si svolge anche Emergente pizza.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Il giorno 4 i cuochi partecipanti avevano come ingrediente obbligatorio il branzino Aquanaria<\/strong>.&nbsp;<strong>In 4 ore dovevano elaborare le proprie ricette e preparare le degustazioni per tutti i membri della giuria,&nbsp;<\/strong>nonch\u00e9 spiegare lo sviluppo e il fondamento delle ricette.&nbsp;<strong>Il branzino si poteva degustare anche crudo&nbsp;<\/strong>nell\u2019angolo predisposto nell\u2019esclusiva zona espositiva allestita nell\u2019universit\u00e0.<\/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-2 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=\"576\" height=\"1024\" data-id=\"14636\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImagegyrJ8h-576x1024.jpg\" alt=\"\" class=\"wp-image-14636\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14681\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImagezp42aU-768x1024.jpg\" alt=\"\" class=\"wp-image-14681\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"14661\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageVlKOVH-576x1024.jpg\" alt=\"\" class=\"wp-image-14661\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14671\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageX7MLNv-768x1024.jpg\" alt=\"\" class=\"wp-image-14671\"\/><\/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<h3 class=\"wp-block-heading\">CHEF CONCORRENTI E LE LORO PROPOSTE PER IL BRANZINO <\/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\">La competizione \u00e8 iniziata con\u00a0<strong>Elia Migliucci del Ristorante Radici dell&#8217;Hotel Borgo La Chiaracia con la sua ricetta Branzino Aquanaria, lenticchie e pomodori acerb<\/strong>i. Una proposta molto saporita e con un interessante contrasto tra le lenticchie e l\u2019acido del pomodoro sottaceto. Il secondo concorrente era\u00a0<strong>Gabriele Fazi di Ada gourmet con il suo Assoluto di branzino<\/strong>, con il branzino marinato come protagonista. Segue\u00a0<strong>Youssef Bouafia di Priori Secret Garden e la sua rinfrescante Terrina di branzino e alga nori<\/strong>. Il quarto protagonista \u00e8 stato\u00a0<strong>Andrea Astolfi del Convivial Restaurant con un Branzino marinato e pat\u00e9 di fegato<\/strong>, svelando la prelibatezza gastronomica del fegato del branzino Aquanaria. E come nella migliore tradizione italiana, una ricchissima proposta di\u00a0<strong>pasta \u00e8 stata presentata da Antonio Sarnataro di Giulia Ristorante<\/strong>. Il sesto candidato era<strong>\u00a0Giuseppe D&#8217;Alessandro di Banco_12, che con il suo saporito Branzino e insalata di alghe<\/strong>\u00a0ci ha fatto viaggiare in fondo al mare. Infine la proposta pi\u00f9 tecnica \u00e8 giunta da\u00a0<strong>Francesco Maria Brunori, del Ristorante Reale*** di Niko Romito con il suo Branzino Aquanaria e aglio Rossi di Sulmona.\u00a0<\/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-4 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=\"768\" height=\"1024\" data-id=\"14656\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageUwEljb-768x1024.jpg\" alt=\"\" class=\"wp-image-14656\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"14631\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageaisRJo-576x1024.jpg\" alt=\"\" class=\"wp-image-14631\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14651\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageqPm5yH-768x1024.jpg\" alt=\"\" class=\"wp-image-14651\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14621\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImage0r2WRy-768x1024.jpg\" alt=\"\" class=\"wp-image-14621\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14641\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageNHGvyM-768x1024.jpg\" alt=\"\" class=\"wp-image-14641\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"14646\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImageOtQStr-768x1024.jpg\" alt=\"\" class=\"wp-image-14646\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"14626\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/10\/tempImage92r6fv-576x1024.jpg\" alt=\"\" class=\"wp-image-14626\"\/><\/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\">Tutti i concorrenti hanno presentato proposte interessati.\u00a0<strong>Possiamo dire che oggi due aspetti interessano particolarmente gli chef, ovvero la sostenibilit\u00e0 e la valorizzazione integrale, nonch\u00e9 gli sviluppi tecnici e creativi possibili con il branzino senza perdere il rispetto per il prodotto<\/strong>. La proclamazione dei vincitori si \u00e8 svolta nell\u2019\u00a0<strong>Aula magna della Facolt\u00e0 di Scienze Agricole, Alimentazione e Ambiente dell\u2019Universit\u00e0 di Perugia nell\u2019ambiente incomparabile del complesso monumentale di San Pietro. Antonio Saranataro e Francesco Mar\u00eda Brunori sono arrivati in finale.<\/strong><\/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\/10\/tempImageyVb46i-576x1024.jpg\" alt=\"\" class=\"wp-image-14676\" width=\"454\" height=\"807\"\/><\/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 DI AQUANARIA <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo concorso riunisce tutti gli ingredienti che valorizziamo in Aquanaria:\u00a0<strong>gli chef del futuro, un approccio molto gastronomico e la scommessa sulla sostenibilit\u00e0<\/strong>. Ma soprattutto ci piace che venga propiziato un\u00a0<strong>ambiente amichevole, di sana concorrenza il cui obiettivo, come dice Luigi Cremona, \u00e8 creare una comunit\u00e0<\/strong>. Perci\u00f2 crediamo che si tratti di\u00a0<strong>un\u2019ottima vetrina per il posizionamento del branzino Aquanaria in Italia.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il branzino Aquanaria \u00e8 stato molto presente nella seconda semifinale di Emergente chef 2024&nbsp;svoltasi il 3 e 4 ottobre nell\u2019Universit\u00e0 dei Sapori di Perugia, in Italia.&nbsp;La prima semifinale si \u00e8 tenuta a Villa Terzaghi (la scuola di cucina diretta da Carlo Cracco).&nbsp;Emergente chef, creato e promosso da Luigi Cremona, \u00e8 uno dei concorsi pi\u00f9 prestigiosi [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14670,"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-15687","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>Il branzino protagonista di Emergente chef in Italia I aquanaria<\/title>\n<meta name=\"description\" content=\"Branzino Aquanaria. 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