{"id":4088,"date":"2022-10-03T11:29:24","date_gmt":"2022-10-03T10:29:24","guid":{"rendered":"http:\/\/saborealapalma.es\/?p=4088"},"modified":"2022-10-03T11:31:15","modified_gmt":"2022-10-03T10:31:15","slug":"san-sebastian-gastronomika","status":"publish","type":"post","link":"https:\/\/saborealapalma.es\/en\/blog\/2022\/10\/03\/san-sebastian-gastronomika\/","title":{"rendered":"San Sebastian Gastronomika"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"4088\" class=\"elementor elementor-4088\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-34cd852 elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"34cd852\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e364118\" data-id=\"e364118\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e3f0d83 elementor-widget elementor-widget-text-editor\" data-id=\"e3f0d83\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>A culinary journey through three cuisines: Japan, Italy and the Canary Islands. Three chefs will show us their sea bass cuts and techniques.<\/strong><\/p><p>From Aquanaria we propose a culinary journey through three different cuisines of the planet; Japan, Italy and the Canary Islands. Three chefs, with very marked and different styles, will show us interesting cuts, techniques and presentations. A unique and multicultural culinary journey with the aim of sharing knowledge, taking advantage of the main characteristics of Aquanaria sea bass: large size, firm texture, intense flavour and 100% anisakis-free.<\/p><p>V\u00edctor Planas will delight us with very interesting techniques and cuts from the precise Japanese school. Italian chef Niki Pavanelli will show us the technique for producing bottarga from the roe of Aquanaria sea bass. Jos\u00e9 Alberto D\u00edaz, who will display his extensive knowledge of our sea bass with developments specific to the gastronomy of the Archipelago.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>A culinary journey through three cuisines: Japan, Italy and the Canary Islands. Three chefs will show us their sea bass cuts and techniques. From Aquanaria we propose a culinary journey through three different cuisines of the planet; Japan, Italy and the Canary Islands. Three chefs, with very marked and different styles, will show us interesting...<\/p>","protected":false},"author":4,"featured_media":4090,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,21],"tags":[],"class_list":["post-4088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogsaborea","category-noticias-saborea"],"_links":{"self":[{"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/posts\/4088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/comments?post=4088"}],"version-history":[{"count":0,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/posts\/4088\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/media\/4090"}],"wp:attachment":[{"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/media?parent=4088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/categories?post=4088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saborealapalma.es\/en\/wp-json\/wp\/v2\/tags?post=4088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}