{"id":4922,"date":"2022-10-04T14:36:21","date_gmt":"2022-10-04T14:36:21","guid":{"rendered":"http:\/\/apartgastro.com\/?page_id=4922"},"modified":"2022-10-06T09:04:23","modified_gmt":"2022-10-06T09:04:23","slug":"numero-1","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/es\/numero-1\/","title":{"rendered":"N\u00famero 1"},"content":{"rendered":"

[vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ mobile_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb expand_height=\u00bbyes\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ back_image=\u00bb3333″ back_repeat=\u00bbno-repeat\u00bb back_position=\u00bbcenter center\u00bb overlay_alpha=\u00bb0″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

El primer n\u00famero de la revista\u00a0Apart\u00a0<\/em>est\u00e1 dedicado monogr\u00e1ficamente al viaje por las seis cocinas que inspiran el futuro que, como director invitado de este nuevo medio, nos propone el cocinero Ferran Adri\u00e0.<\/p>\n

[\/vc_column_text][vc_button size=\u00bbbtn-lg\u00bb radius=\u00bbbtn-round\u00bb hover_fx=\u00bboutlined\u00bb outline=\u00bbyes\u00bb custom_typo=\u00bbyes\u00bb font_family=\u00bbfont-555555″ font_weight=\u00bb600″ border_width=\u00bb0″ css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ animation_delay=\u00bb400″ link=\u00bb|||\u00bb el_class=\u00bbryv-popup\u00bb rel=\u00bblightbox\u00bb media_lightbox=\u00bb3995″]VER VIDEO[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb expand_height=\u00bbyes\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb0″ overlay_alpha=\u00bb0″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb3333″ media_width_percent=\u00bb100″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

El primer n\u00famero de la revista\u00a0Apart\u00a0<\/em>est\u00e1 dedicado monogr\u00e1ficamente al viaje por las seis cocinas que inspiran el futuro que, como director invitado de este nuevo medio, nos propone el cocinero Ferran Adri\u00e0.<\/p>\n

[\/vc_column_text][vc_button size=\u00bbbtn-lg\u00bb radius=\u00bbbtn-round\u00bb hover_fx=\u00bboutlined\u00bb outline=\u00bbyes\u00bb custom_typo=\u00bbyes\u00bb font_family=\u00bbfont-555555″ font_weight=\u00bb600″ border_width=\u00bb0″ css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ animation_delay=\u00bb400″ link=\u00bb|||\u00bb el_class=\u00bbryv-popup\u00bb rel=\u00bblightbox\u00bb media_lightbox=\u00bb3995″]VER VIDEO[\/vc_button][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb85″ override_padding=\u00bbyes\u00bb h_padding=\u00bb7″ top_padding=\u00bb5″ bottom_padding=\u00bb5″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ column_width_percent=\u00bb100″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][uncode_slider slider_interval=\u00bb5000″ slider_navspeed=\u00bb1000″ slider_loop=\u00bbyes\u00bb][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3229″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

BRASIL<\/span><\/h4>\n

La despensa universal<\/h2>\n

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Creemos que podemos encontrar de todo en todas partes, pero todav\u00eda existen rincones donde nos podemos sorprender.\u00a0Lo hemos descubierto en el mercado de Bel\u00e9m do Par\u00e1, a las puertas del Amazonas.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3235″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

JAP\u00d3N<\/span><\/h4>\n

La innovaci\u00f3n es la esencia<\/h2>\n

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Descubriremos como, gracias a la tecnolog\u00eda culinaria m\u00e1s avanzada, el c\u00e9lebre chef Yoshihiro Narisawa (Tokio) afina la tradici\u00f3n de su pa\u00eds.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_image=\u00bb3226″ back_position=\u00bbcenter center\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

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

Tan ancestral, tan actual<\/h2>\n

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\u00bfC\u00f3mo es que una t\u00e9cnica de hace m\u00e1s de un mill\u00f3n de a\u00f1os todav\u00eda no ha sufrido pr\u00e1cticamente ning\u00fan cambio?\u00a0Indagamos en las razones que hacen que el\u00a0asado\u00a0<\/em>argentino todav\u00eda nos fascine.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3232″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

DINAMARCA<\/span><\/h4>\n

La proximidad es creatividad<\/h2>\n

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La mirada del chef Ren\u00e9 Redzepi, tras su paso por elBulli, sobre los ingredientes naturales de su pa\u00eds ha renovado la despensa y la gastronom\u00eda escandinavas.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3241″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

MARRUECOS<\/span><\/h4>\n

De la tradici\u00f3n a la creaci\u00f3n<\/h2>\n

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La chef Najat Kaanache nos abre las puertas del Nur, su sorprendente restaurante de la medina de Fez, que ha elevado la cocina marroqu\u00ed a la alta gastronom\u00eda.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ back_image=\u00bb3238″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb style=\u00bbdark\u00bb gutter_size=\u00bb3″ overlay_alpha=\u00bb50″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/1″][vc_custom_heading text_weight=\u00bb600″ sub_reduced=\u00bbyes\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

GRECIA<\/span><\/h4>\n

Detr\u00e1s de la cocina, filosof\u00eda<\/h2>\n

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Viajamos a Creta para descubrir la cocina popular, una cocina conectada con una manera de entender el mundo basada en el equilibrio, la medida humana… Y el disfrute de la vida.<\/p>\n

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Fuera del papel, la revista salta a la pantalla gracias a los seis reportajes grabados en realidad virtual (VR) que nos hace sentir como si estuvi\u00e9semos dentro de las cocinas y los paisajes que aparecen en los reportajes.<\/p>\n

[\/vc_column_text][vc_button size=\u00bbbtn-lg\u00bb radius=\u00bbbtn-round\u00bb hover_fx=\u00bboutlined\u00bb outline=\u00bbyes\u00bb custom_typo=\u00bbyes\u00bb font_family=\u00bbfont-555555″ font_weight=\u00bb600″ border_width=\u00bb0″ css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ animation_delay=\u00bb400″ link=\u00bburl:http%3A%2F%2Fapartgastro.com%2Fvideos-vr%2F|||\u00bb el_class=\u00bbryv-popup\u00bb rel=\u00bblightbox\u00bb]VIDEOS VR[\/vc_button][\/vc_column][\/vc_row][vc_row unlock_row_content=\u00bbyes\u00bb row_height_percent=\u00bb80″ override_padding=\u00bbyes\u00bb h_padding=\u00bb0″ top_padding=\u00bb0″ bottom_padding=\u00bb0″ back_color=\u00bbcolor-prif\u00bb overlay_alpha=\u00bb50″ equal_height=\u00bbyes\u00bb gutter_size=\u00bb0″ column_width_percent=\u00bb100″ desktop_visibility=\u00bbyes\u00bb medium_visibility=\u00bbyes\u00bb shift_y=\u00bb0″ z_index=\u00bb0″][vc_column column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb expand_height=\u00bbyes\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb0″ overlay_alpha=\u00bb0″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb3643″ media_width_percent=\u00bb100″][\/vc_column][vc_column column_width_percent=\u00bb70″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb override_padding=\u00bbyes\u00bb column_padding=\u00bb5″ style=\u00bblight\u00bb back_color=\u00bbcolor-xsdn\u00bb overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ medium_width=\u00bb0″ mobile_width=\u00bb0″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ width=\u00bb1\/2″][vc_single_image media=\u00bb3358″ media_width_use_pixel=\u00bbyes\u00bb alignment=\u00bbcenter\u00bb css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″ media_width_pixel=\u00bb150″][vc_column_text css_animation=\u00bbbottom-t-top\u00bb animation_speed=\u00bb800″]<\/p>\n

Fuera del papel, la revista salta a la pantalla gracias a los seis reportajes grabados en realidad virtual (VR) que nos hace sentir como si estuvi\u00e9semos dentro de las cocinas y los paisajes que aparecen en los reportajes.<\/p>\n

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La publicaci\u00f3n, de 240 p\u00e1ginas, contiene seis extensos reportajes que profundizan en las gastronom\u00edas de Argentina, Dinamarca, Brasil, Marruecos, Jap\u00f3n y Gracia, con textos firmados por especialistas internacionales, fotograf\u00edas espectaculares, desplegables e infograf\u00edas.<\/p>\n

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La publicaci\u00f3n, de 240 p\u00e1ginas, contiene seis extensos reportajes que profundizan en las gastronom\u00edas de Argentina, Dinamarca, Brasil, Marruecos, Jap\u00f3n y Gracia, con textos firmados por especialistas internacionales, fotograf\u00edas espectaculares, desplegables e infograf\u00edas.<\/p>\n

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