{"id":5418,"date":"2024-05-28T10:35:51","date_gmt":"2024-05-28T10:35:51","guid":{"rendered":"https:\/\/apartgastro.com\/numero-3_es\/"},"modified":"2024-08-28T10:52:45","modified_gmt":"2024-08-28T10:52:45","slug":"numero-3","status":"publish","type":"page","link":"https:\/\/apartgastro.com\/es\/numero-3\/","title":{"rendered":"N\u00famero 3"},"content":{"rendered":"

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El tercer n\u00famero de la revista Apart est\u00e1 dedicado monogr\u00e1ficamente al Mediterr\u00e1neo, recorriendo siete regiones para descubrir la efervescencia de las cocinas de un mar cambiante. Una zona que los chefs de Disfrutar, Oriol Castro, Eduard Xatruch y Mateu Casa\u00f1as, conocen muy bien y que nos acompa\u00f1an a descubrirla.<\/p>\n

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ITALIA<\/span><\/h4>\n

La b\u00fasqueda constante de la belleza<\/h2>\n

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El incesante ansia de calidad, innovaci\u00f3n y belleza que caracteriza el dise\u00f1o italiano desde mediados del siglo pasado, se ha extendido a otros campos como la gastronom\u00eda.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-136435″ overlay_alpha=\u00bb50″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb uncode_shortcode_id=\u00bb202281″ back_color_type=\u00bbuncode-palette\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\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

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

La filosof\u00eda del huerto restaurante<\/h2>\n

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Es una tendencia global: los cocineros que cultivan su propio huerto, pero en la villa de los c\u00edtricos, Menton, en la Riviera francesa, hay un huerto que tiene restaurante, y no a la inversa.<\/p>\n

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

Paralelo 45 norte<\/h2>\n

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Una visita al interior de la pen\u00ednsula de Istria significa adentrarse en un paisaje rural que vive un renacimiento vitivin\u00edcola y la revalorizaci\u00f3n de la cocina m\u00e1s tradicional.<\/p>\n

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ESMIRNA<\/span><\/h4>\n

Cocina adaptada a los tiempos<\/h2>\n

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Los mercados fomentan las pr\u00e1cticas sostenibles y la biodiversidad agr\u00edcola. En Urla, encontramos un proyecto que persigue lo mismo desde la cocina de un restaurante.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-309287″ overlay_alpha=\u00bb100″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb uncode_shortcode_id=\u00bb165339″ back_color_type=\u00bbuncode-palette\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\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

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

Historias enlazadas<\/h2>\n

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En la regi\u00f3n del Rif, cocineros y productores forjan alianzas para preservar la vitalidad de las comunidades rurales frente a la tendencia al despoblamiento.<\/p>\n

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ISLAS C\u00cdCLADAS<\/span><\/h4>\n

El latido imparable de las islas<\/h2>\n

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Un grupo de cocineros han firmado un manifiesto necesario para colocar en primera l\u00ednea la cultura de las C\u00edcladas como elemento de identidad cultural.<\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=\u00bb0″ back_color=\u00bbcolor-293648″ overlay_alpha=\u00bb100″ gutter_size=\u00bb3″ shift_y=\u00bb0″ z_index=\u00bb0″ limit_content=\u00bbyes\u00bb front_end_with_slider=\u00bbtrue\u00bb uncode_shortcode_id=\u00bb107793″ back_color_type=\u00bbuncode-palette\u00bb][vc_column_inner column_width_percent=\u00bb100″ position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3″ style=\u00bbdark\u00bb overlay_alpha=\u00bb50″ shift_x=\u00bb0″ shift_y=\u00bb0″ shift_y_down=\u00bb0″ z_index=\u00bb0″ medium_width=\u00bb0″ mobile_width=\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

CATALUNYA<\/span><\/h4>\n

Repensar el modelo<\/h2>\n

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Es hora de repensar los modelos y escuchar lo que dicen los cient\u00edficos y los pescadores para preservar los ecosistemas y el oficio de pescador.<\/p>\n

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El tercer n\u00famero de la revista Apart est\u00e1 dedicado monogr\u00e1ficamente al Mediterr\u00e1neo, recorriendo siete regiones para descubrir la efervescencia de las cocinas de un mar cambiante. Una zona que los chefs de Disfrutar, Oriol Castro, Eduard Xatruch y Mateu Casa\u00f1as, conocen muy bien y que nos acompa\u00f1an a descubrirla.<\/p>\n

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La publicaci\u00f3n, de 196 p\u00e1ginas, contiene siete extensos reportajes que profundizan en las cocinas mediterr\u00e1neas, en plena efervescencia: Italia, la Riviera francesa, la Istria croata, Esmirna, el Rif, las islas C\u00edcladas y Catalunya.<\/p>\n

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La publicaci\u00f3n, de 196 p\u00e1ginas, contiene siete extensos reportajes que profundizan en las cocinas mediterr\u00e1neas, en plena efervescencia: Italia, la Riviera francesa, la Istria croata, Esmirna, el Rif, las islas C\u00edcladas y Catalunya.<\/p>\n

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