{"id":1774,"date":"2019-04-04T15:09:41","date_gmt":"2019-04-04T15:09:41","guid":{"rendered":"https:\/\/www.aquanaria.com\/blog\/cuatro-manos-que-triunfo-barcelona\/"},"modified":"2019-04-10T15:41:38","modified_gmt":"2019-04-10T15:41:38","slug":"cuatro-manos-que-triunfo-barcelona","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/cuatro-manos-que-triunfo-barcelona\/","title":{"rendered":"Il quattro-mani che trionf\u00f2 a Barcellona"},"content":{"rendered":"<p>Gli chef\u00a0<strong>Pablo Tom\u00e1s\u00a0<\/strong>(<strong>Sintonia<\/strong>, Barcellona) e\u00a0<strong>Joel Castany\u00e9 <\/strong>(<strong>La Boscana<\/strong>*, Bellv\u00eds), accompagnati dal sushiman\u00a0 <strong>Angel Camacho, <\/strong>avevano il compito di mostrare a Barcellona le possibilit\u00e0 del Grande Branzino Atlantico. In un quattro-mani inedito, i due giovani cuochi hanno materializzato le possibilit\u00e0 del branzino, dando forma a piatti basati sulle varie parti dello stesso, tutte utilizzabili.<\/p>\n<div id=\"attachment_1633\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1633\" class=\"wp-image-1633 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1633\" class=\"wp-caption-text\">Gli chef Pablo Tom\u00e1s (Sintonia, Barcellona) e Joel Castany\u00e9 (La Boscana, Bellv\u00eds), presentando un quattro-mani inedito.<\/p><\/div>\n<p>Entrambi gli chef presentarono una sinfonia di creazioni, come la <strong>tartare di branzino agli agrumi; ceviche di branzino, latte di tigre al peperoncino <em>aj\u00ed<\/em>giallo con mela verde; branzino alla scapece; branzino con brodo di pollo e trippa di baccal\u00e0; branzino in salsa verde tartufata o costoletta di branzino al pepe verde. <\/strong>Il branzino Aquanaria \u00e8 grande, ha una consistenza suadente e un sapore intenso. Tom\u00e1s e Castany\u00e9 lo hanno certificato: l\u2019alta gastronomia ha un nuovo alleato.<\/p>\n<div id=\"attachment_1689\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1689\" class=\"wp-image-1689\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn.jpg\" alt=\"Lubina Aquanaria Barcelona\" width=\"1024\" height=\"689\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn.jpg 803w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-600x403.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-300x202.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-768x516.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1689\" class=\"wp-caption-text\">Gli chef hanno preparato quattro ricette, utilizzando tutte le parti del branzino.<\/p><\/div>\n<p>Giornalisti gastronomici e rappresentanti di imprese di <em>catering\u00a0<\/em>erano presenti all\u2019evento, tutti ansiosi di conoscere e degustare le qualit\u00e0 del branzino degli chef. I direttori della compagnia hanno presentato il prodotto, mettendone in evidenza le tre caratteristiche distintive: <strong>grande dimensione, consistenza suadente e sapore intenso.\u00a0<\/strong><\/p>\n<p>Ancora una volta,\u00a0<strong>la dimensione eccezionale del prodotto, che pu\u00f2 arrivare fino ai 4kg<\/strong>, \u00e8 stato uno degli argomenti pi\u00f9 ricorrenti della serata. I direttori della compagnia hanno spiegato i segreti del suo allevamento, basato sulla crescita e sullo sviluppo del branzino nelle acque selvagge delle coste atlantiche di Gran Canaria. Sono, queste, le condizioni ideali per il suo allevamento grazie alle forti correnti, alle acque limpide e a una temperatura idonea e costante. &#8220;<em>Stando sempre a due miglia dalla costa, evitiamo gli agenti inquinanti ed otteniamo un habitat certificato come libero dai parassiti anisakis, e in cui i branzini <strong>nuotano e lottano contro le correnti fino ad acquisire il livello di grasso e testura ottimali, <\/strong>caratteristiche che li rendono un prodotto di alta gamma&#8221;, dichiarano i dirigenti della compagnia.\u00a0<\/em><\/p>\n<div id=\"attachment_1615\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1615\" class=\"wp-image-1615 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1615\" class=\"wp-caption-text\">Partecipanti all\u2019evento stupiti innanzi alle qualit\u00e0 del branzino di Aquanaria.<\/p><\/div>\n<div id=\"attachment_1628\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1628\" class=\"wp-image-1628 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1628\" class=\"wp-caption-text\">Il protagonista della serata oggetto dei flash dei fotografi.<\/p><\/div>\n<p>Ancora una volta, il grande branzino atlantico sorprende con il suo sapore, testura e possibilit\u00e0 culinarie.\u00a0<strong>Sempre pi\u00f9 presente sulle migliori tavole grazie ad Aquanaria.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gli chef\u00a0Pablo Tom\u00e1s\u00a0(Sintonia, Barcellona) e\u00a0Joel Castany\u00e9 (La Boscana*, Bellv\u00eds), accompagnati dal sushiman\u00a0 Angel Camacho, avevano il compito di mostrare a Barcellona le possibilit\u00e0 del Grande Branzino Atlantico. In un quattro-mani inedito, i due giovani cuochi hanno materializzato le possibilit\u00e0 del branzino, dando forma a piatti basati sulle varie parti dello stesso, tutte utilizzabili. Entrambi gli [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1675,"comment_status":"open","ping_status":"open","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-1774","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 quattro-mani che trionf\u00f2 a Barcellona | Aquanaria<\/title>\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\/cuatro-manos-que-triunfo-barcelona\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il quattro-mani che trionf\u00f2 a Barcellona | Aquanaria\" \/>\n<meta property=\"og:description\" content=\"Gli chef\u00a0Pablo Tom\u00e1s\u00a0(Sintonia, Barcellona) e\u00a0Joel Castany\u00e9 (La Boscana*, Bellv\u00eds), accompagnati dal sushiman\u00a0 Angel Camacho, avevano il compito di mostrare a Barcellona le possibilit\u00e0 del Grande Branzino Atlantico. In un quattro-mani inedito, i due giovani cuochi hanno materializzato le possibilit\u00e0 del branzino, dando forma a piatti basati sulle varie parti dello stesso, tutte utilizzabili. Entrambi gli [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/it\/notizia\/cuatro-manos-que-triunfo-barcelona\/\" \/>\n<meta property=\"og:site_name\" content=\"Aquanaria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aquanaria\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-04T15:09:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-04-10T15:41:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1181\" \/>\n\t<meta property=\"og:image:height\" content=\"787\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carmen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:site\" 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