{"id":18755,"date":"2024-11-28T16:49:14","date_gmt":"2024-11-28T15:49:14","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/michelin-2025-solidaridad\/"},"modified":"2025-02-12T10:44:17","modified_gmt":"2025-02-12T09:44:17","slug":"michelin-2025-gastronomia-solidale","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/michelin-2025-gastronomia-solidale\/","title":{"rendered":"LA PRESENTAZIONE DELLA GUIDA MICHELIN 2025 IN SPAGNA HA VALORIZZATO LA GASTRONOMIA SOLIDALE TRA GLI CHEF"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uno degli <strong>eventi pi\u00f9 attesi del calendario gastronomico: la presentazione della guida Michelin 2025<\/strong>, che si \u00e8 svolta il <strong>28 novembre<\/strong> nella citta&#8217; di <strong>Murcia<\/strong> presso l&#8217;<strong>Auditorium Victor Villegas<\/strong>. <strong>Ainhoa Arbizu<\/strong>, una famosa giornalista e presentatrice spagnola, <strong>\u00e8 stata la maestra di cerimonia<\/strong> di un<strong>a serata ricca di emozioni, gioia e, naturalmente, di stelle<\/strong>. Una nota band spagnola di Cartagena, <strong>Arde Bogot\u00e1<\/strong>, ha accompagnato con la musica questa serata speciale. Un tema importante ha riguardato la <strong>solidariet\u00e0 gastronomica nei confronti delle persone colpite dall&#8217;alluvione avvenuta a Valencia un mese prima <\/strong>attraverso l&#8217;<strong>iniziativa #DesdeValenciaParaValencia<\/strong>. La cerimonia di premiazione \u00e8 stata seguita da un cocktail party organizzato da <strong>11 rinomati<\/strong> <strong>chef della regione<\/strong> <strong>di Murcia<\/strong>. La cena \u00e8 stata coordinata dallo chef <strong>Pablo Gonz\u00e1lez-Conejero<\/strong> (<strong>Caba\u00f1a Buenavista**<\/strong>), ed <strong>Aquanaria<\/strong> e&#8217; stata presente con un corner personalizzato che ha proposto alcune deliziose ricette di branzino, sia in versione cruda che cotta. Dopo la cena, la serata e&#8217; proseguita con un party vivace.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/it\/branzino-selvatico\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a> \u00e8 un&#8217;azienda specializzata nell&#8217;<strong>allevamento di branzini gourmet<\/strong> <strong>per il settore gastronomico<\/strong>. Le<strong> acque fredde e agitate<\/strong> dell&#8217;<strong>Oceano Atlantico<\/strong> offrono le<strong> condizioni ideali<\/strong> per <strong>ottenere branzini<\/strong> dalle e<strong>ccellenti qualit\u00e0 gastronomiche<\/strong>. <strong>Una consistenza soda e succosa grazie<\/strong> al<strong> grasso infiltrato<\/strong>, <strong>grandi dimensioni <\/strong>e <strong>sapore delicato<\/strong> senza retrogusto anomalo<strong> sono gli attributi pi\u00f9 apprezzati dai nostri clienti chef.<\/strong> Per questo motivo, il<strong> branzino Aquanaria <\/strong>\u00e8 presente in <strong>molti ristoranti stellati in Italia<\/strong>, come <strong>Sensi* <\/strong>ad <strong>Amalfi <\/strong>con lo chef<strong> Alessandro Tormolino<\/strong> e <strong>Ada Gourmet*<\/strong> a <strong>Perugia<\/strong> con la chef <strong>Ada Stifani<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">LA PRESENTAZIONE DELLA GUIDA MICHELIN 2025 IN SPAGNA ALL&#8217;INSEGNA DELLA SOLIDARIETA&#8217; GRAZIE ALL&#8217;INIZIATIVA #DesdeValenciaParaValencia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Una serata in cui la <strong>solidariet\u00e0<\/strong> \u00e8 stata molto sentita grazie all&#8217;<strong>iniziativa #DesdeValenciaParaValencia<\/strong>, <strong>guidata dagli chef<\/strong> <strong>Ricard Camarena<\/strong>, <strong>Bego\u00f1a Rodr\u00edguez<\/strong> e <strong>Quique Dacosta<\/strong>, che sono saliti sul palco molto emozionati nel condividerla con il pubblico. Con l&#8217;<strong>obiettivo di raccogliere fondi<\/strong> per la <strong>ricostruzione<\/strong> delle <strong>zone colpite dall&#8217;alluvione<\/strong>, il <strong>13 dicembre <\/strong>si sono state organizzate <strong>diverse cene di solidariet\u00e0<\/strong> in tutta la <strong>Spagna <\/strong>e all&#8217;<strong>estero<\/strong>, anche grazie alla <strong>collaborazione di prestigiosi chef<\/strong> come <strong>Massimo Bottura <\/strong>e con il sostegno di enti e aziende, come <strong>Aquanaria<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"877\" height=\"683\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia.jpeg\" alt=\"\" class=\"wp-image-18331\" style=\"width:605px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia.jpeg 877w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/DesdeValencia-480x374.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 877px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dopo aver mostrato il lato pi\u00f9 solidale della gastronomia, la presentatrice Ainhoa Arbizu ha dato il via alla parte <strong>pi\u00f9 emozionante <\/strong>della serata: <strong>la cerimonia di premiazione<\/strong>. <strong>32 chef<\/strong> hanno ottenuto la <strong>prima Stella Michelin<\/strong>. Quattro di loro si trovano nelle<strong> Isole Canarie<\/strong>: <strong>Borja Marrero<\/strong> (<strong>MuXgo<\/strong>, Gran Canaria), <strong>Jes\u00fas Camacho<\/strong> (<strong>Donaire<\/strong>, Tenerife), <strong>Rub\u00e9n Cuesta<\/strong> (<strong>Kamez\u00ed,<\/strong> Lanzarote) ed anche lo chef italiano <strong>Niki Pavanelli<\/strong> (<strong>Il Bocconcino<\/strong>, Tenerife); Inoltre, lo <strong>chef canario<\/strong> <strong>Safe Cruz<\/strong> (<strong>Gofio<\/strong>, Madrid) ha <strong>ottenuto la Stella <\/strong>nella capitale spagnola. <strong>Tre i ristoranti<\/strong> che si sono uniti al gruppo con <strong>due Stelle Michelin<\/strong>, uno dei quali \u00e8 <strong>Lu cocina y Alma di Juanlu Fern\u00e1ndez <\/strong>a<strong> Jerez de la Frontera.<\/strong> I <strong>grandi vincitori<\/strong> della serata sono stati <strong>Esther e Nacho Manzano<\/strong> (<strong>Casa Marcial<\/strong>, Arriendas) aggiungendo la <strong>terza Stella<\/strong> al loro ristorante. Anche la <strong>sostenibilit\u00e0<\/strong> \u00e8 stata presente durante l&#8217;evento con l&#8217;assegnazione di <strong>nove Stelle Verdi<\/strong>, tra cui quella di <strong>Sara Ferreres<\/strong> (<strong>Taller Arzuaga<\/strong>, Valladolid).<\/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=\"880\" height=\"704\" data-id=\"18336\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas.jpeg\" alt=\"\" class=\"wp-image-18336\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas.jpeg 880w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Nuevas-Estrellas-480x384.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 880px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"673\" data-id=\"18326\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025.jpg\" alt=\"\" class=\"wp-image-18326\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025.jpg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/2-Estrellas-2025-480x366.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"722\" data-id=\"18351\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas.jpeg\" alt=\"\" class=\"wp-image-18351\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-480x392.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"738\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial.jpeg\" alt=\"\" class=\"wp-image-18346\" style=\"width:445px;height:auto\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/3-Estrellas-Marcial-480x401.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">ANCHE AQUANARIA E I SUOI CHEF HANNO BRILLATO ALLA PRESENTAZIONE DELLA GUIDA MICHELIN<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Juanlu Fern\u00e1ndez<\/strong>, chef e proprietario di <strong>Lu, Cocina y Alma<\/strong>, \u00e8 stato uno degli chef che ha <strong>ottenuto la seconda stella Michelin <\/strong>per il suo ristorante a Jerez de la Frontera. Un <strong>riconoscimento meritato<\/strong> per il suo<strong> talento<\/strong> e la sua <strong>creativit\u00e0 <\/strong>nell&#8217;<strong>applicare le<\/strong> <strong>tecniche culinarie francesi a una cucina dal carattere marcatamente andaluso<\/strong>. Dal canto suo, <strong>Borja Marrer<\/strong>o, chef del <strong>MuXgo<\/strong>, ha ottenuto la <strong>prima Stella<\/strong> per il suo ristorante di Gran Canaria, che vantava gi\u00e0 una <strong>Stella Verde<\/strong>. Si tratta di una <strong>pietra miliare<\/strong> per la <strong>gastronomia delle isole<\/strong>, poich\u00e9 \u00e8 <strong>il primo ristorante<\/strong> ad <strong>avere entrambe le stelle<\/strong>. Ad <strong>Aquanaria<\/strong> siamo molto felici di poter <strong>condividere il successo degli chef<\/strong> che, giorno dopo giorno, <strong>si affidano al nostro prodotto<\/strong> e <strong>sostengono il nostro progetto<\/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=\"848\" height=\"1024\" data-id=\"18341\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-848x1024.jpeg\" alt=\"\" class=\"wp-image-18341\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-848x1024.jpeg 848w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/Lu-cocina-y-alma-480x580.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 848px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"873\" height=\"858\" data-id=\"18376\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2.jpeg\" alt=\"\" class=\"wp-image-18376\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2.jpeg 873w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3248-2-480x472.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 873px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>, per un evento cos\u00ec speciale, ha <strong>allestito un corner<\/strong>, dove il pubblico ha potuto <strong>degustare diversi piatti a base di branzino<\/strong> durante il <strong>cocktail party<\/strong>: nigiri di branzino Kobu-Jime; tiradito di branzino marinato con koji e yuzu kosho; branzino fritto con il suo pili pil e curry verde glassato in un fondo delle sue ossa in teriyaki e branzino alla griglia con salsa di mandorle e pomodoro speziato.<\/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=\"612\" height=\"615\" data-id=\"18382\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia.jpeg\" alt=\"\" class=\"wp-image-18382\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia.jpeg 612w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3326-copia-480x482.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 612px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"18361\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-18361\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3332-1-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<div class=\"wp-block-group is-vertical is-layout-flex wp-container-core-group-is-layout-9c98d2cc wp-block-group-is-layout-flex\">\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=\"883\" height=\"883\" data-id=\"18371\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1.jpeg\" alt=\"\" class=\"wp-image-18371\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1.jpeg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3353-1-480x480.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"18366\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-768x1024.jpeg\" alt=\"\" class=\"wp-image-18366\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-768x1024.jpeg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2024\/11\/IMG_3341-1-480x640.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n<\/figure>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">L&#8217;IMPEGNO DI AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong> \u00e8 <strong>fermamente orientata a sostenere la gastronomia<\/strong> e <strong>gli chef<\/strong> in particolare. La <strong>Guida Michelin<\/strong> <strong>premia l&#8217;impegno e promuove un lavoro consapevole dei professionisti del settore;<\/strong> <strong>valori<\/strong> che sono molto <strong>in linea<\/strong> con la <strong>nostra filosofia aziendale<\/strong>, per cui <strong>continueremo a<\/strong> <strong>partecipare con soddisfazione a questo tipo di iniziative. Ci vediamo tra un anno, alla presentazione della guida Michelin 2026!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uno degli eventi pi\u00f9 attesi del calendario gastronomico: la presentazione della guida Michelin 2025, che si \u00e8 svolta il 28 novembre nella citta&#8217; di Murcia presso l&#8217;Auditorium Victor Villegas. Ainhoa Arbizu, una famosa giornalista e presentatrice spagnola, \u00e8 stata la maestra di cerimonia di una serata ricca di emozioni, gioia e, naturalmente, di stelle. Una [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18280,"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-18755","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>GUIDA MICHELIN 2025, GASTRONOMIA SOLIDALE I aquanaria<\/title>\n<meta name=\"description\" content=\"Guida Michelin 2025 Spagna gastronomia solidale. Stelle Michelin. Sostenibilit\u00e0. Gastronomia. 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