{"id":22478,"date":"2026-06-17T13:40:54","date_gmt":"2026-06-17T11:40:54","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/ada-stifani-y-maria-jose-martinez\/"},"modified":"2026-06-17T18:03:08","modified_gmt":"2026-06-17T16:03:08","slug":"ada-stifani-e-maria-jose-martinez","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/ada-stifani-e-maria-jose-martinez\/","title":{"rendered":"ADA STIFANI E MARIA JOS\u00c9 MART\u00cdNEZ REINTERPRETANO IL BRANZINO AQUANARIA A PERUGIA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La sera del <strong>21 maggio<\/strong>, il ristorante\u00a0<strong><a href=\"https:\/\/adagourmet.it\/ristorante\/\" type=\"link\" id=\"https:\/\/adagourmet.it\/ristorante\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ada Gourmet<\/a><\/strong>* nel cuore di<strong> Perugia<\/strong> ha ospitato un\u2019<strong>esclusiva cena a quattro mani con protagoniste due chef che rappresentano l\u2019eccellenza gastronomica dell\u2019Italia e della Spagna: Ada Stifani, chef e titolare di Ada Gourmet, e Mar\u00eda Jos\u00e9 Mart\u00ednez, chef e titolare del ristorante valenciano <a href=\"https:\/\/www.restaurantelienzo.com\" type=\"link\" id=\"https:\/\/www.restaurantelienzo.com\" target=\"_blank\" rel=\"noreferrer noopener\">Lienzo<\/a><\/strong>*. <strong>Aquanaria<\/strong> non ha voluto perdere l\u2019occasione di <strong>sostenere e stare al fianco delle chef<\/strong>, che hanno <strong>dimostrato la<\/strong> <strong>versatilit\u00e0 del nostro branzino in ciascuno dei loro piatti.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria \u00e8 l\u2019azienda pioniera nell\u2019acquacoltura marina in Spagna, specializzata nell\u2019allevamento di branzini di grandi dimensioni destinate all\u2019alta gastronomia<\/strong>. Attualmente, il suo prodotto\u00a0<strong><a href=\"https:\/\/www.aquanaria.com\/it\/ristoranti\/\" type=\"link\" id=\"https:\/\/www.aquanaria.com\/restaurantes\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u00e8 distribuito in pi\u00f9 di 32 paesi<\/a><\/strong>, pertanto iniziative come questa rappresentano <strong>un\u2019opportunit\u00e0 per promuovere lo scambio gastronomico e rafforzare la sua presenza internazionale<\/strong>. Inoltre, per Aquanaria l\u2019<strong>Italia \u00e8 un mercato strategico<\/strong>, non solo per la sua rilevanza nell\u2019alta cucina, ma anche come <strong>punto d\u2019incontro tra chef, tecniche e diverse visioni culinarie.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>LA FILOSOFIA DELLE DUE CHEF: ADA E MARIA JOS\u00c8<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nata nel 1972, <strong>Ada Stifani <\/strong>\u00e8 entrata nella storia diventando <strong>la prima donna chef a ottenere una stella Michelin in Umbria<\/strong> con il ristorante che porta il suo nome. <strong>Autodidatta<\/strong>, ha costruito la sua carriera grazie alla <strong>determinazione<\/strong>, alla <strong>sensibilit\u00e0<\/strong> e alla <strong>costante ricerca dell\u2019equilibrio<\/strong>, tratto che caratterizza anche la sua cucina. <strong>Nei suoi piatti convivono le radici pugliesi e la tradizione umbra<\/strong> con sottili <strong>tocchi di contemporaneit\u00e0<\/strong>, dando vita a una <strong>proposta elegante, autentica e profondamente personale<\/strong>, in cui <strong>memoria e innovazione dialogano in perfetta armonia<\/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=\"731\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/grupo-cocinas-1-1-1024x731.jpeg\" alt=\"\" class=\"wp-image-22433\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/grupo-cocinas-1-1-1024x731.jpeg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/grupo-cocinas-1-1-980x700.jpeg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/grupo-cocinas-1-1-480x343.jpeg 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\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se<strong> Ada Stifani incarna l\u2019incontro tra diversi territori italiani<\/strong>, <strong>Mar\u00eda Jos\u00e9 Mart\u00ednez trasforma ogni piatto in un\u2019autentica opera d\u2019arte<\/strong>. Non \u00e8 un caso che il suo ristorante si chiami Lienzo. <strong>Mar\u00eda Jos\u00e9 Mart\u00ednez <\/strong>concepisce <strong>la cucina come espressione del territorio, del rispetto per le stagioni e del lavoro dei piccoli produttori locali<\/strong>. Le api, protagoniste della sua <strong>filosofia sostenibile<\/strong>, ispirano una proposta impegnata a favore della <strong>biodiversit\u00e0 <\/strong>e dell\u2019equilibrio naturale, p<strong>remiata con il Premio Sostenibilit\u00e0 Aquanaria Madrid Fusi\u00f3n 2024<\/strong>. Insignito di <strong>una stella Michelin dal 2021<\/strong>, Lienzo ha inoltre fatto dell\u2019<strong>incontro tra gastronomia e arte uno dei suoi tratti distintivi<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>UN MEN\u00d9 IN DIALOGO<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un menu che ha dimostrato come un unico prodotto d&#8217;eccellenza<\/strong>, <strong>il branzino Aquanaria, possa diventare un punto d&#8217;incontro tra stili, tecniche e culture gastronomiche diverse.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>cena si \u00e8 articolata attorno a un men\u00f9 concepito come un vero e proprio dialogo gastronomico tra le due chef<\/strong>, in cui <strong>ogni piatto offriva una nuova prospettiva sul branzino Aquanaria<\/strong>. Da parte sua, <strong>la chef Ada ha presentato un piatto chiamato \u201cAssoluto di branzino Aquanaria\u201d<\/strong>, una proposta che combinava una crema che conferiva morbidezza alla croccantezza del pesce. <strong>Maria Jos\u00e9<\/strong>, invece, ha dimostrato la <strong>versatilit\u00e0 del branzino con diversi piatti<\/strong> che si abbinavano perfettamente alle proposte di Ada. Come <strong>antipasto ha presentato un piatto di fragole con panna e &#8220;gilda&#8221; di branzino Aquanaria<\/strong>, seguito da un <strong>&#8220;salpic\u00f3n&#8221; di branzino e da un interessante piatto a base di cipolla e salumi di branzino<\/strong>. Per concludere,<strong> il piatto principale \u00e8 stato un branzino affumicato con spuma di latte di mandorle, zafferano e pastinaca<\/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=\"1024\" height=\"683\" data-id=\"22458\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/SALPICON-DE-LUBINA-MARIA-JOSE-1-1024x683.jpeg\" alt=\"\" class=\"wp-image-22458\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/SALPICON-DE-LUBINA-MARIA-JOSE-1-1024x683.jpeg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/SALPICON-DE-LUBINA-MARIA-JOSE-1-980x654.jpeg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/SALPICON-DE-LUBINA-MARIA-JOSE-1-480x320.jpeg 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=\"683\" data-id=\"22448\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/GILDA-DE-LUBINA-1-4-1024x683.jpeg\" alt=\"\" class=\"wp-image-22448\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/GILDA-DE-LUBINA-1-4-1024x683.jpeg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/GILDA-DE-LUBINA-1-4-980x654.jpeg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/GILDA-DE-LUBINA-1-4-480x320.jpeg 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=\"683\" data-id=\"22443\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/CEBOLLA-RELLENA-DE-SOBRASADA-DE-LUBINA-1-5-1024x683.jpeg\" alt=\"\" class=\"wp-image-22443\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/CEBOLLA-RELLENA-DE-SOBRASADA-DE-LUBINA-1-5-1024x683.jpeg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/CEBOLLA-RELLENA-DE-SOBRASADA-DE-LUBINA-1-5-980x654.jpeg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/CEBOLLA-RELLENA-DE-SOBRASADA-DE-LUBINA-1-5-480x320.jpeg 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=\"683\" height=\"1024\" data-id=\"22463\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/ABSOLUTO-DE-LUBINA-1-4-683x1024.jpeg\" alt=\"\" class=\"wp-image-22463\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/ABSOLUTO-DE-LUBINA-1-4-683x1024.jpeg 683w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/ABSOLUTO-DE-LUBINA-1-4-480x719.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 683px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" data-id=\"22453\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/Lubina-ahumada-espuma-de-leche-de-almendras-azafran-y-pintada-con-chirivia.-LIENZO-1-1-683x1024.jpeg\" alt=\"\" class=\"wp-image-22453\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/Lubina-ahumada-espuma-de-leche-de-almendras-azafran-y-pintada-con-chirivia.-LIENZO-1-1-683x1024.jpeg 683w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2026\/06\/Lubina-ahumada-espuma-de-leche-de-almendras-azafran-y-pintada-con-chirivia.-LIENZO-1-1-480x719.jpeg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 683px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>L&#8217;IMPEGNO DI AQUANARIA<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>L&#8217;impegno di Aquanaria<\/strong> <strong>in iniziative come questa nasce dalla convinzione che il futuro della gastronomia si costruisca attraverso la collaborazione e lo scambio di conoscenze<\/strong>. Vedere <strong>due chef provenienti da paesi diversi, accomunate da valori quali l\u2019eccellenza, la sostenibilit\u00e0 e il rispetto per le materie prime<\/strong>, lavorare insieme trasmette un <strong>messaggio fonte di ispirazione per l\u2019intero settore<\/strong>. <strong>Per<\/strong> <strong>Aquanaria<\/strong>, <strong>ogni incontro rappresenta un\u2019opportunit\u00e0 per creare nuove sinergie, promuovere l\u2019innovazione e dimostrare che la buona cucina non conosce confini<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La sera del 21 maggio, il ristorante\u00a0Ada Gourmet* nel cuore di Perugia ha ospitato un\u2019esclusiva cena a quattro mani con protagoniste due chef che rappresentano l\u2019eccellenza gastronomica dell\u2019Italia e della Spagna: Ada Stifani, chef e titolare di Ada Gourmet, e Mar\u00eda Jos\u00e9 Mart\u00ednez, chef e titolare del ristorante valenciano Lienzo*. Aquanaria non ha voluto perdere [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":22476,"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":[25],"tags":[],"class_list":["post-22478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AQUANARIA INTERPRETATA A QUATTRO MANI | aquanaria<\/title>\n<meta name=\"description\" content=\"Branzino Aquanaria. Ada stifani. Maria jose martinez. Stella Michelin. Ada gourmet. Ristorante Lienzo. Quattro mani. 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