{"id":5188,"date":"2023-04-18T11:00:18","date_gmt":"2023-04-18T11:00:18","guid":{"rendered":"http:\/\/apartgastro.com\/?page_id=5188"},"modified":"2023-04-19T10:54:32","modified_gmt":"2023-04-19T10:54:32","slug":"issue-1","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/en\/issue-1\/","title":{"rendered":"Issue 1"},"content":{"rendered":"

[vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ mobile_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”5″ back_image=”3333″ back_repeat=”no-repeat” back_position=”center center” overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

The first issue of Apart magazine is dedicated to the journey through the seven cuisines inspiring the future as proposed by Ferran Adri\u00e0 as guest editor of this new publication.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” hover_fx=”outlined” outline=”yes” custom_typo=”yes” font_family=”font-555555″ font_weight=”600″ border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”400″ link=”|||” el_class=”ryv-popup” rel=”lightbox” media_lightbox=”4623″]WATCH VIDEO[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”0″ overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3333″ media_width_percent=”100″][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

The first issue of Apart magazine is dedicated to the journey through the seven cuisines inspiring the future as proposed by Ferran Adri\u00e0 as guest editor of this new publication.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” hover_fx=”outlined” outline=”yes” custom_typo=”yes” font_family=”font-555555″ font_weight=”600″ border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”400″ link=”|||” el_class=”ryv-popup” rel=”lightbox” media_lightbox=”4623″]WATCH VIDEO[\/vc_button][\/vc_column][\/vc_row][vc_row row_height_percent=”85″ override_padding=”yes” h_padding=”7″ top_padding=”5″ bottom_padding=”5″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][uncode_slider slider_interval=”5000″ slider_navspeed=”1000″ slider_loop=”yes”][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”4604″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

CATALONIA<\/span><\/h4>\n

Landscapes & flavours<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1606120587370{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

Beautiful, rich, and welcoming. This is Catalonia, a country made up of a great variety of landscapes, the result of diverse geography and a lot of personality. The geographical features that define it also mark its gastronomic culture. A country for every taste.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3229″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

BRAZIL<\/span><\/h4>\n

The world’s larder<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117278274{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We think we can find everything everywhere, but there are still places where you can be
\nsurprised. We discovered one in the market of Bel\u00e9m do Par\u00e1, at the gates of the Amazon.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3235″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

JAPAN<\/span><\/h4>\n

Innovation is the essence<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117492929{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We will discover how renowned chef Yoshihiro Narisawa (Tokyo) refines his country’s tradition with the latest culinary technology.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_image=”3226″ back_position=”center center” overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

ARGENTINA<\/span><\/h4>\n

So ancient, so modern<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117473058{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

How is it that a technique from over a million years ago has essentially not yet been
\nbettered? We investigate the reasons that make the Argentine asado<\/em> an object of fascination for us.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3232″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

DENMARK<\/span><\/h4>\n

Proximity is creativity<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117661358{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

After his work at elBulli, chef Ren\u00e9 Redzepi’s take on his country’s native
\ningredients has revived Scandinavian food culture and fine dining.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3241″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

MOROCCO<\/span><\/h4>\n

From tradition to creation<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605117733497{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

Chef Najat Kaanache opens the doors at Nur, her surprising restaurant in
\nFes medina, which has elevated Moroccan cuisine to the status of haute cuisine.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=”0″ back_color=”color-293648″ back_image=”3238″ overlay_alpha=”50″ gutter_size=”3″ shift_y=”0″ z_index=”0″][vc_column_inner column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” style=”dark” gutter_size=”3″ overlay_alpha=”50″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_custom_heading text_weight=”600″ sub_reduced=”yes” css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

GREECE<\/span><\/h4>\n

Philosophy behind the cuisine<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1605630710159{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

We travel to Crete to discover its popular cuisine, a cuisine linked to a way of understanding the world based on balance, a human scale\u2026 and enjoyment of life.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/uncode_slider][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ mobile_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ back_image=”3643″ back_repeat=”no-repeat” back_position=”center bottom” parallax=”yes” overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3358″ media_width_use_pixel=”yes” alignment=”center” css_animation=”bottom-t-top” animation_speed=”800″ media_width_pixel=”150″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

Beyond the paper version, the magazine jumps onto the screen thanks to the six virtual reality (VR) reports and that will make you feel like you\u2019re right inside the kitchens and landscapes that appear in the reports.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” hover_fx=”outlined” outline=”yes” custom_typo=”yes” font_family=”font-555555″ font_weight=”600″ border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”400″ link=”url:http%3A%2F%2Fapartgastro.com%2Fvideos-vr%2F|||” el_class=”ryv-popup” rel=”lightbox”]VIDEOS VR[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-prif” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” expand_height=”yes” override_padding=”yes” column_padding=”0″ overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3643″ media_width_percent=”100″][\/vc_column][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” back_color=”color-xsdn” overlay_alpha=”50″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/2″][vc_single_image media=”3358″ media_width_use_pixel=”yes” alignment=”center” css_animation=”bottom-t-top” animation_speed=”800″ media_width_pixel=”150″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″]<\/p>\n

Beyond the paper version, the magazine jumps onto the screen thanks to the six virtual reality (VR) reports and that will make you feel like you\u2019re right inside the kitchens and landscapes that appear in the reports.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” hover_fx=”outlined” outline=”yes” custom_typo=”yes” font_family=”font-555555″ font_weight=”600″ border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”400″ link=”url:http%3A%2F%2Fapartgastro.com%2Fvideos-vr%2F|||” el_class=”ryv-popup” rel=”lightbox”]VIDEOS VR[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-394323″ back_image=”3406″ back_position=”center center” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ mobile_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” overlay_alpha=”20″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/3″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

The 228-page publication contains seven extensive reports that delve into the cuisines of Catalonia, Argentina, Denmark, Brazil, Morocco, Japan and Greece, with texts signed by international specialists, spectacular photographs, fold-outs and infographics.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” outline=”yes” text_skin=”yes” border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ link=”url:https%3A%2F%2Fapartgastro.com%2Fen%2Fproduct%2Fapartgastro-ferran-adria%2F|||”]ADD TO CART[\/vc_button][\/vc_column][vc_column column_width_percent=”100″ position_horizontal=”left” position_vertical=”middle” override_padding=”yes” column_padding=”5″ style=”dark” overlay_alpha=”0″ gutter_size=”3″ medium_width=”0″ mobile_visibility=”yes” mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”2\/3″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”2″ bottom_padding=”0″ back_color=”color-394323″ back_image=”3406″ back_position=”center center” overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” overlay_alpha=”20″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_single_image media=”3438″ media_width_percent=”100″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”80″ override_padding=”yes” h_padding=”0″ top_padding=”0″ bottom_padding=”0″ back_color=”color-394323″ overlay_alpha=”50″ equal_height=”yes” gutter_size=”0″ column_width_percent=”100″ desktop_visibility=”yes” medium_visibility=”yes” shift_y=”0″ z_index=”0″][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” override_padding=”yes” column_padding=”5″ style=”light” overlay_alpha=”20″ gutter_size=”3″ medium_width=”0″ mobile_width=”0″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ width=”1\/1″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

The 228-page publication contains seven extensive reports that delve into the cuisines of Catalonia, Argentina, Denmark, Brazil, Morocco, Japan and Greece, with texts signed by international specialists, spectacular photographs, fold-outs and infographics.<\/p>\n

[\/vc_column_text][vc_button size=”btn-lg” radius=”btn-round” outline=”yes” text_skin=”yes” border_width=”0″ css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ link=”url:https%3A%2F%2Fapartgastro.com%2Fen%2Fproduct%2Fapartgastro-ferran-adria%2F|||”]ADD TO CART[\/vc_button][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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