{"id":5424,"date":"2024-05-28T10:36:21","date_gmt":"2024-05-28T10:36:21","guid":{"rendered":"https:\/\/apartgastro.com\/issue-3\/"},"modified":"2024-05-28T12:30:03","modified_gmt":"2024-05-28T12:30:03","slug":"issue-3","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/en\/issue-3\/","title":{"rendered":"Issue 3"},"content":{"rendered":"

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The third issue of the Apart magazine is dedicated monographically to the Mediterranean, traveling through seven regions to discover the effervescence of the cuisines of a changing sea. An area that the chefs of Disfrutar, Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as, know very well and that they accompany us to discover.<\/p>\n

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The third issue of the Apart magazine is dedicated monographically to the Mediterranean, traveling through seven regions to discover the effervescence of the cuisines of a changing sea. An area that the chefs of Disfrutar, Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as, know very well and that they accompany us to discover.<\/p>\n

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ITALY<\/span><\/h4>\n

The constant search for beauty<\/h2>\n

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The incessant desire for quality, innovation and beauty that has characterized Italian design since the middle of the last century has spread to other fields such as gastronomy.<\/p>\n

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FRENCH RIVIERA<\/span><\/h4>\n

The philosophy of the restaurant orchid<\/h2>\n

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It’s a global trend: chefs growing their own orchid, but in the citrus town of Menton on the French Riviera, there’s a garden that has a restaurant, and not the other way around.<\/p>\n

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ISTRIA<\/span><\/h4>\n

Parallel 45 north<\/h2>\n

[\/vc_custom_heading][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″ css=”.vc_custom_1663754553143{padding-right: 30% !important;padding-left: 30% !important;}”]<\/p>\n

A visit to the interior of the Istrian peninsula means entering a rural landscape that is experiencing a wine renaissance and the revaluation of the most traditional cuisine.<\/p>\n

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SMYRNA<\/span><\/h4>\n

Cooking adapted to time<\/h2>\n

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Markets promote sustainable agricultural practices and biodiversity. In Urla, we find a project that pursues the same thing from the kitchen of a restaurant.<\/p>\n

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RIF<\/span><\/h4>\n

Linked Stories<\/h2>\n

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In the Rif region, chefs and producers forge alliances to preserve the vitality of rural communities in the face of depopulation.<\/p>\n

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CYCLADE ISLANDS<\/span><\/h4>\n

The unstoppable beat of the islands<\/h2>\n

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A group of chefs have signed a manifesto necessary to place the culture of the Cyclades at the forefront as an element of cultural identity.<\/p>\n

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

Rethink the model<\/h2>\n

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It’s time to rethink the models and listen to what scientists and fishermen have to say to preserve ecosystems and the craft of fishing.<\/p>\n

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The third issue of the Apart magazine is dedicated monographically to the Mediterranean, traveling through seven regions to discover the effervescence of the cuisines of a changing sea. An area that the chefs of Disfrutar, Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as, know very well and that they accompany us to discover.<\/p>\n

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The third issue of the Apart magazine is dedicated monographically to the Mediterranean, traveling through seven regions to discover the effervescence of the cuisines of a changing sea. An area that the chefs of Disfrutar, Oriol Castro, Eduard Xatruch and Mateu Casa\u00f1as, know very well and that they accompany us to discover.<\/p>\n

\u00a0[\/vc_column_text][\/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″ shift_y=”0″ z_index=”0″ mobile_visibility=”yes”][vc_column column_width_percent=”70″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”3″ override_padding=”yes” column_padding=”5″ style=”light” overlay_alpha=”20″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/3″][vc_column_text css_animation=”bottom-t-top” animation_speed=”800″ animation_delay=”200″]<\/p>\n

The publication, of 196 pages, contains seven extensive reports that delve into Mediterranean cuisines, in full effervescence: Italy, the French Riviera, Croatian Istria, Smyrna, the Rif, the Cyclades islands and Catalonia.<\/p>\n

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The publication, of 196 pages, contains seven extensive reports that delve into Mediterranean cuisines, in full effervescence: Italy, the French Riviera, Croatian Istria, Smyrna, the Rif, the Cyclades islands and Catalonia.<\/p>\n

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