{"id":6640,"date":"2021-03-12T19:09:30","date_gmt":"2021-03-12T19:09:30","guid":{"rendered":"https:\/\/www.aquanaria.com\/notizia\/lubina-ahumada\/"},"modified":"2021-04-19T13:14:17","modified_gmt":"2021-04-19T13:14:17","slug":"branzino-affumicato","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/it\/notizia\/branzino-affumicato\/","title":{"rendered":"EVENTO DI PRESENTAZIONE DEL BRANZINO AQUANARIA AFFUMICATO PRESSO ROOFTOP SMOKEHOUSE"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Il\u00a0<strong>branzino affumicato Aquanaria<\/strong> \u00e8\u00a0stato presentato ufficialmente ai\u00a0<strong>media mondiali gastronomici<\/strong>\u00a0il 1 marzo.\u00a0L&#8217;evento si \u00e8 tenuto presso le strutture di\u00a0<a href=\"https:\/\/www.rooftopsmokehouse.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">RooftopSmokeHouse<\/a>\u00a0.\u00a0Sono intervenuti\u00a0<strong>Pedro S\u00e1nchez, direttore commerciale di Aquanaria<\/strong>, che ci ha parlato delle condizioni di vita del branzino e di come influenzano la qualit\u00e0 del prodotto,\u00a0<strong>Buster\u00a0Turner, direttore tecnico di\u00a0RoofTop<\/strong>, che ci ha fatto conoscere l&#8217;eccitante gran parte del fumo e lo\u00a0<strong>chef Paolo Casagrande, del\u00a0<a href=\"https:\/\/www.restaurantlasarte.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ristorante\u00a0Lasarte<\/a><\/strong>\u00a0, tre stelle\u00a0Michelin\u00a0, che ci ha raccontato i benefici gastronomici di questo branzino affumicato.\u00a0Durante l&#8217;evento gli ospiti hanno potuto\u00a0<strong>degustare il prodotto crudo e anche una ricetta che lo chef\u00a0Lasarte ha\u00a0preparato\u00a0sul\u00a0posto<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria<\/strong>,\u00a0da anni, e dopo aver rilevato una necessit\u00e0 nell&#8217;alta cucina per la scarsit\u00e0 di questo pesce per limitazioni di pesca, <strong>si\u00a0dedica esclusivamente all&#8217;allevamento di grandi branzini che\u00a0<a href=\"https:\/\/www.aquanaria.com\/it\/chef\/\" target=\"_blank\" rel=\"noreferrer noopener\">vengono scelti dai migliori chef<\/a>\u00a0ed applauditi dalla pi\u00f9 prestigiosa critica gastronomica.\u00a0 Ora sta\u00a0ampliando la sua gamma di prodotti all&#8217;interno del settore gourmet.<\/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 columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/equipo-presentacion-rooftopsmokehouse-1024x768.jpg\" alt=\"equipo presentaci\u00f3n rooftopsmokehouse\" data-id=\"6411\" class=\"wp-image-6411\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/equipo-presentacion-rooftopsmokehouse-980x735.jpg 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/equipo-presentacion-rooftopsmokehouse-480x360.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><\/li><\/ul><\/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<h2 class=\"wp-block-heading\">BASSA DI MARE AFFUMICATA DA TETTO<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La\u00a0<strong>storia di\u00a0Rooftop\u00a0Smokehouse\u00a0\u00e8 curiosa.\u00a0Hanno iniziato ad affumicare in una botte su un tetto a Barcellona come hobby<\/strong>.\u00a0Quando si \u00e8 sparsa la voce\u00a0sull&#8217;<strong>eccellenza dei prodotti ottenuti (anatra, polpo e sgombro)<\/strong>, hanno dovuto trovare un luogo pi\u00f9 ampio in cui trasferirsi.\u00a0<strong>Lo hanno fatto alla\u00a0<a href=\"https:\/\/www.traveler.es\/viajes-urbanos\/articulos\/fabrica-lehmann-eixample-barcelona-espacio-de-creacion\/14686\" target=\"_blank\" rel=\"noreferrer noopener\">Lehman\u00a0Factory<\/a><\/strong>, un luogo ricco di storia e fascino, dove hanno riabilitato\u00a0<strong>un camino del 1850<\/strong>\u00a0che ora \u00e8 lo scarico fumi\u00a0sul tetto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La gamma sviluppata, di ingredienti solo branzino e sale, comprende:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211;\u00a0<strong>Branzino affumicato a freddo<\/strong>\u00a0con un misto di olive e faggio, oltre a una selezione di erbe e ad una temperatura inferiore a 20\u00baC in cui il prodotto non \u00e8 cotto.\u00a0Il risultato \u00e8 un prodotto tenero in bocca, dalla consistenza setosa e dal gusto leggermente dolce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211;\u00a0<strong>Branzino\u00a0affumicato a\u00a0caldo<\/strong>, che \u00e8\u00a0<strong>un tipo di affumicato meno conosciuto in Spagna<\/strong>, ma molto comune nei paesi nordici e negli Stati Uniti.\u00a0In questo caso, il branzino viene affumicato\u00a0utilizzando una miscela di diverse legna da ardere, oltre a<br>una selezione di erbe, e\u00a0raggiunge temperature di coagulazione delle proteine.\u00a0Il suo risultato finale organolettico \u00e8 totalmente diverso: pi\u00f9 intenso nel colore e nel sapore rispetto di fumo e legno, e in bocca risulta pi\u00f9 fibroso.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le\u00a0<strong>caratteristiche del branzino Aquanaria<\/strong>\u00a0che contribuiscono con la massima qualit\u00e0 a questa tecnica sono: la sua grossa pezzatura, la sua\u00a0consistenza soda e la <strong>sua\u00a0ottimale percentuale di grasso<\/strong>.\u00a0Il grasso <strong>risulta infiltrato\u00a0nel muscolo<\/strong> ed \u00e8 la parte a cui si lega il fumo.<\/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-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/tempImageTLNi37-985x1024.jpg\" alt=\"detalle lubina ahumada\" class=\"wp-image-6396\" width=\"395\" height=\"410\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">MENU CON BRANZINO AFFUMICATO <\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dopo la presentazione al\u00a0RoofTop\u00a0Smokehouse,\u00a0l&#8217;evento \u00e8 proseguito\u00a0all&#8217;<strong><a href=\"https:\/\/espaciouma.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Espacio\u00a0Uma<\/a><\/strong>\u00a0.\u00a0<strong>\u00c8\u00a0il\u00a0progetto gastronomico di\u00a0Iker\u00a0Erauzkin<\/strong>\u00a0dove\u00a0<strong>abbiamo potuto assaggiare un menu che includeva un piatto di branzino Aquanaria affumicato<\/strong> (gazpachuelo di branzino affumicato\u00a0, rafano e caviale) e\u00a0<strong>un altro di branzino fresco Aquanaria<\/strong>\u00a0(branzino con nocciola\u00a0olandese\u00a0e funghi &#8211; Amanita ponderosa ).<\/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 columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"978\" height=\"1024\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/tempImagey2qGj7-978x1024.jpg\" alt=\"\" data-id=\"6406\" data-full-url=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/tempImagey2qGj7-scaled.jpg\" data-link=\"https:\/\/www.aquanaria.com\/?attachment_id=6406\" class=\"wp-image-6406\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/tempImagevahpzE-768x1024.jpg\" alt=\"espacio uma\" data-id=\"6401\" data-full-url=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2021\/03\/tempImagevahpzE-scaled.jpg\" data-link=\"https:\/\/www.aquanaria.com\/?attachment_id=6401\" class=\"wp-image-6401\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">IMPEGNO AQUANARIA<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Il nostro impegno aziendale \u00e8, oltre al miglioramento continuo degli aspetti di qualit\u00e0 e sostenibilit\u00e0, ampliare la nostra gamma di prodotti all&#8217;interno del settore gourmet.\u00a0Vogliamo diventare l&#8217;\u00a0azienda di <strong>riferimento mondiale nella conoscenza del branzino, in tutte le sue versioni e tecniche<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il\u00a0branzino affumicato Aquanaria \u00e8\u00a0stato presentato ufficialmente ai\u00a0media mondiali gastronomici\u00a0il 1 marzo.\u00a0L&#8217;evento si \u00e8 tenuto presso le strutture di\u00a0RooftopSmokeHouse\u00a0.\u00a0Sono intervenuti\u00a0Pedro S\u00e1nchez, direttore commerciale di Aquanaria, che ci ha parlato delle condizioni di vita del branzino e di come influenzano la qualit\u00e0 del prodotto,\u00a0Buster\u00a0Turner, direttore tecnico di\u00a0RoofTop, che ci ha fatto conoscere l&#8217;eccitante gran parte del fumo [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6427,"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-6640","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>Conoce la lubina ahumada de forma tradicional I aquanaria<\/title>\n<meta name=\"description\" content=\"Lubina ahumada en frio. 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