{"id":16548,"date":"2024-03-25T23:38:08","date_gmt":"2024-03-25T22:38:08","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/aquanaria-escuela-cocina-alma\/"},"modified":"2024-05-14T18:13:32","modified_gmt":"2024-05-14T16:13:32","slug":"aquanaria-scuola-cucina-alma","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/aquanaria-scuola-cucina-alma\/","title":{"rendered":"IL BRANZINO AQUANARIA NELLA FINALE DI EMERGENTE CHEF 2024, CHE SI E\u2019 TENUTA NELLA PRESTIGIOSA SCUOLA DI CUCINA ITALIANA ALMA."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Michele Spadaro, del ristorante Pasha, con una stella Michelin, ha vinto il premio Emergente chef 2024<\/strong>. La finale si \u00e8 svolta lo scorso 17 marzo nella\u00a0<a href=\"https:\/\/www.alma.scuolacucina.it\/en\/\"><strong>prestigiosa scuola di cucina internazionale Alma,<\/strong><\/a>\u00a0situata a Colormo.\u00a0<strong>Il branzino Aquanaria e gli 8 chef candidati al titolo sono stati i grandi protagonisti di questa emozionante finale<\/strong>. I finalisti si sono classificati nelle precedenti semifinali, dove anche Aquanaria\u00a0<a href=\"https:\/\/www.aquanaria.com\/it\/notizia\/lubina-aquanaria-italia\/\" target=\"_blank\" rel=\"noreferrer noopener\">era presente<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria \u00e8 l\u2019impresa produttrice di branzini di grandi dimensioni per l\u2019alta gastronomia<\/strong>.&nbsp;<strong>Con una chiara vocazione internazional<\/strong>e&nbsp;(praticamente la met\u00e0 della sua produzione si vende fuori dal territorio nazionale) e anche con una&nbsp;<strong>vocazione educativa al settore della gastronomia, specialmente ai giovani chef e ai futuri chef<\/strong>, Aquanaria collabora con importanti entit\u00e0 formative come il Basque Culinary Center.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">LA SCUOLA DI CUCINA ALMA ACCOGLIE LA FINALE DI EMERGENTE CHEF 2024<strong>\u00a0<\/strong> <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fondata nel 2004 dallo chef Gualtiero Marchesi, ALMA \u00e8 forse la scuola internazionale di cucina italiana pi\u00f9 prestigiosa.<\/strong>&nbsp;Nelle sue aule passano ogni anno centinaia di alunni per formarsi in settori come cucina, sala, panetteria, pasticceria, vini e cultura gastronomica.&nbsp;<strong>La sede di questa scuola \u00e8 il Palazzo Ducale di Colormo, uno spettacolare edificio del secolo XVIII. Colormo \u00e8 situato nella provincia di Parma, una delle zone pi\u00f9 note e ricche dal punto di vista gastronomico in Italia, origine di prodotti notissimi come il Parmigiano Reggiano o il prosciutto di Parm<\/strong>a.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La final di Emergente chef 2024 si \u00e8 svolta il 17 marzo, contestualmente alla finale di Emergente Pizza 2024.&nbsp;<strong>Le straordinarie attrezzature da cucina di Alma sono servite affinch\u00e9 gli 8 finalisti potessero dimostrare la propria abilit\u00e0 elaborando un men\u00f9 composto da antipasto, primo piatto a base di pasta, piatto principale con branzino Aquanaria e pane<\/strong>. La giuria, come accade di solito in questo concorso, era composta da p<strong>ersone influenti della gastronomia italiana (principalmente critici gastronomici, chef e giornalisti).<\/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=\"768\" height=\"1024\" data-id=\"16324\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagejhI6Y7-scaled-e1711404191838-768x1024.jpg\" alt=\"\" class=\"wp-image-16324\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"16294\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageEA73Tm-576x1024.jpg\" alt=\"\" class=\"wp-image-16294\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16309\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagefWIJQS-scaled-e1711404247916-768x1024.jpg\" alt=\"\" class=\"wp-image-16309\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16269\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImage45onLS-768x1024.jpg\" alt=\"\" class=\"wp-image-16269\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16354\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageS1ugRx-768x1024.jpg\" alt=\"\" class=\"wp-image-16354\"\/><\/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\">GLI 8 CHEF CANDIDATI PER EMERGENTE CHEF 2024, HANNO CUINATO IL BRANZINO AQUANARIA IN ALMA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Il branzino Aquanaria \u00e8 stato uno dei protagonisti nella scuola di cucina Alma durante la finale<\/strong>. Gli 8 chef hanno presentato le loro proposte alla giuria, che ha potuto provarle e proclamare il vincitore. S<strong>ono stati valutati criteri tecnici, creativi, e in particolare aspetti di sostenibilit\u00e0 cos\u00ec importanti anche per Aquanaria<\/strong>. Il livello degli chef candidati era alto, con vari rappresentanti di ristoranti con stella Michelin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hanno partecipato:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Francesco Maria Brunori&nbsp;del ristorante Reale*** Niko Romito con Mazzarelle e Trebianno<\/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-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=\"16314\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageGTsYVT-scaled-e1711404225402-768x1024.jpg\" alt=\"\" class=\"wp-image-16314\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16249\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImage7ZzIre-768x1024.jpg\" alt=\"\" class=\"wp-image-16249\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Greta Anderlini del ristorante\u00a0Gatto Verde con Un pesce fuor d\u2019acqua<\/strong><\/strong><\/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=\"768\" height=\"1024\" data-id=\"16284\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageDkgFCh-scaled-e1711404289547-768x1024.jpg\" alt=\"\" class=\"wp-image-16284\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16299\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageeWoNUl-768x1024.jpg\" alt=\"\" class=\"wp-image-16299\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Daniele Rebosio di Hostaria Ducale con Branzino in \u201ccapponadda\u201d<\/strong><\/strong><\/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=\"768\" height=\"1024\" data-id=\"16319\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageILrkA0-scaled-e1711404209170-768x1024.jpg\" alt=\"\" class=\"wp-image-16319\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16344\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagenDTjCV-scaled-e1711404171946-768x1024.jpg\" alt=\"\" class=\"wp-image-16344\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Matthias Kirchler\u00a0di Lunaris 1964 Gourmet restaurant con Branzino, Salsa Alpina, R\u00f6sti di patate<\/strong><\/strong><\/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=\"768\" height=\"1024\" data-id=\"16259\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImage41LT61-scaled-e1711404350203-768x1024.jpg\" alt=\"\" class=\"wp-image-16259\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16264\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImage43Hhlr-768x1024.jpg\" alt=\"\" class=\"wp-image-16264\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Andrea Pasca\u00a0di Condividere* con un Branzino nel bosco<\/strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-6 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=\"16304\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagefJXbUl-576x1024.jpg\" alt=\"\" class=\"wp-image-16304\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16279\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageBJUKVa-scaled-e1711404310361-768x1024.jpg\" alt=\"\" class=\"wp-image-16279\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Antonio Sarnataro\u00a0di Moma* con un Branzino, mandorle e puntarelle<\/strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-7 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=\"16289\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageDszWFy-scaled-e1711404269302-768x1024.jpg\" alt=\"\" class=\"wp-image-16289\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16339\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageKiv3KE-768x1024.jpg\" alt=\"\" class=\"wp-image-16339\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Graziano Pascale\u00a0del ristorante Torre del Saracino** con un Filetto di spigola, bietole selvatiche del Vesuvio e tartufo nero<\/strong><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-8 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=\"16274\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageaH9qFb-scaled-e1711404330647-768x1024.jpg\" alt=\"\" class=\"wp-image-16274\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"16359\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImageUYco1y-768x1024.jpg\" alt=\"\" class=\"wp-image-16359\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Michele Spadaro\u00a0del ristorante Pash\u00e0* con il Futuro branzino alle spezie e \u201cCole Rizze\u201d che \u00e8 stata la proposta vincente.<\/strong>\u00a0<\/strong>Michele ha reso omaggio alla gastronomia della sua terra, alle sue radici e ai suoi ricordi.\u00a0 <\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-9 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=\"16329\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagejp9ywV-scaled-e1711404148101-768x1024.jpg\" alt=\"\" class=\"wp-image-16329\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"16244\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/6d311d20-6994-4649-85a3-c54f39e0d12d-576x1024.jpg\" alt=\"\" class=\"wp-image-16244\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/6d311d20-6994-4649-85a3-c54f39e0d12d-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/6d311d20-6994-4649-85a3-c54f39e0d12d-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 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 DI AQUANARIA\u00a0<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Emergente chef \u00e8 indubbiamente uno degli eventi del panorama gastronomico italiano<\/strong>. \u00c8 un ambiente amichevole e cameratesco dove i giovani chef vivono un\u2019esperienza unica nelle loro carriere.&nbsp;<strong>Condividerla con loro \u00e8 emozionante perch\u00e9 cci offre una vetrina molto interessante per il nostro prodotto. Siamo gi\u00e0 in attesa che inizi l\u2019edizione del 2025.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"793\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagenqDICu-1024x793.jpg\" alt=\"final Emergente chef 2024\" class=\"wp-image-16349\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagenqDICu-980x759.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/03\/tempImagenqDICu-480x372.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<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.eadv.it\/p\/adv.html?utm_source=eADVbanner&amp;utm_medium=Logobanner&amp;utm_content=Logobanner&amp;utm_campaign=Autopromo\" target=\"_blank\" rel=\"noreferrer noopener\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Michele Spadaro, del ristorante Pasha, con una stella Michelin, ha vinto il premio Emergente chef 2024. La finale si \u00e8 svolta lo scorso 17 marzo nella\u00a0prestigiosa scuola di cucina internazionale Alma,\u00a0situata a Colormo.\u00a0Il branzino Aquanaria e gli 8 chef candidati al titolo sono stati i grandi protagonisti di questa emozionante finale. I finalisti si sono [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":16338,"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-16548","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>Final Emergente chef 2024 nella scuola di cucina Alma I aquanaria<\/title>\n<meta name=\"description\" content=\"Scuola di cucina. Italia. Emergente chef. Giovane chef. Scuola internazionale di cucina. Branzino Aquanaria. Alma. Universit\u00e0 gastronomica\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/it\/notizia\/aquanaria-scuola-cucina-alma\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Final Emergente chef 2024 nella scuola di cucina Alma I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Scuola di cucina. Italia. Emergente chef. Giovane chef. Scuola internazionale di cucina. Branzino Aquanaria. Alma. 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