{"id":10581,"date":"2021-10-14T12:00:33","date_gmt":"2021-10-14T10:00:33","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?p=10581"},"modified":"2021-10-17T13:20:59","modified_gmt":"2021-10-17T11:20:59","slug":"volvamos-comenos-el-mundu","status":"publish","type":"post","link":"https:\/\/edublog.educastur.es\/ixuxu\/2021\/10\/volvamos-comenos-el-mundu\/","title":{"rendered":"\u00abVolvamos comenos el mundu\u00bb"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJ7li.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJ7li.jpg\" alt=\"\" width=\"1600\" height=\"1200\" \/><\/a><\/p>\n<p>Estos son los 32 nuevos \u00abembaxadores\u00bb de la gastronom\u00eda asturiana. Chefs, guisanderes y especialistes en reposter\u00eda recibieron esti xueves la distinci\u00f3n, que premia los valores de la cocina asturiana. Foi nun actu celebr\u00e1u nel Centru Niemeyer con motivu del <span style=\"color: #008080\"><strong>D\u00eda de la Hosteler\u00eda.<\/strong> <\/span><\/p>\n<ul>\n<li>Fonte noticia: <a href=\"https:\/\/www.lavozdeasturias.es\/noticia\/gastronomia\/2021\/10\/14\/32-embajadores-gastronomia-asturiana\/00031634224903710522280.htm\">La Voz<\/a> \/ <a href=\"https:\/\/www.elcomercio.es\/gastronomia\/nuevos-embajadores-cocina-20211015133053-nt.html\">El Comercio<\/a> \/ <a href=\"https:\/\/www.rtpa.es\/noticias-sociedad-ast:'Embajadores'-de-la-gastronomia-asturiana_111634211493.html\"><strong>RTPA<\/strong><\/a> \/<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">La distinci\u00f3n que-yos concede&#8217;l Gobiernu d&#8217;Asturies enm\u00e1rcarse na campa\u00f1a d&#8217;allugamientu gastron\u00f3micu que se desenvuelve sol lema <strong>Cocina de paisaxe<\/strong> y qu&#8217;escuerre, ente otros oxetivos, desestacionalizar la demanda.<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\"><a href=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJ5b2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJ5b2.jpg\" alt=\"\" width=\"189\" height=\"252\" \/><\/a><\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">La viceconseyera de Turismu, Graciela Blanco Rodriguez, y l&#8217;alcaldesa del Conceyu d&#8217;Avil\u00e9s, Marivi Monteserin, apurrieron los simb\u00f3licos chaquetos personalizaos col lema <a href=\"https:\/\/scontent.fmad7-1.fna.fbcdn.net\/v\/t1.6435-9\/245232981_1307887926316186_3703897265645345912_n.jpg?_nc_cat=102&amp;ccb=1-5&amp;_nc_sid=730e14&amp;_nc_ohc=36BpfxyEwnAAX8g5HUG&amp;_nc_ht=scontent.fmad7-1.fna&amp;oh=50cc53163c0ddfe3fd24255d66422274&amp;oe=619181D7\">&#8216;<span style=\"color: #008080\"><strong>Cocina de paisaxe&#8217;<\/strong><\/span>,<\/a> coles que reconoz el so llabor, el so percuru y la so dedicaci\u00f3n nesti campu.<\/div>\n<div dir=\"auto\">\n<p>Son los 32 nuevos &#8216;Embaxadores&#8217; de la gastronom\u00eda asturiana. Cocineros con estrella como Isaac Loya\u200b o Pedro Mor\u00e1n, guisanderes como Ramona Men\u00e9ndez o pasteleros como&#8217;l mozu valdesanu Jonathan Ovalle.<\/p>\n<p>Un distintivu que cre\u00f3&#8217;l Princip\u00e1u coles mires de convertir Asturies en dest\u00edn tur\u00edsticu gastron\u00f3micu. Los galardonaos recibieron unes chaquetes, que se van apurrir de forma a\u00f1al sol programa &#8216;Asturies, Cocina de Paisaxe&#8217;. Un distintivu que cre\u00f3&#8217;l Princip\u00e1u coles mires de convertir Asturies en dest\u00edn tur\u00edsticu gastron\u00f3micu. Los galardonaos recibieron unes chaquetes, que se van apurrir de forma a\u00f1al sol programa &#8216;Asturies, Cocina de Paisaxe&#8217;.<\/p>\n<\/div>\n<div dir=\"auto\"><\/div>\n<\/div>\n<div dir=\"auto\" style=\"text-align: center\"><a href=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJWjw.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/tinypix.top\/images\/2021\/10\/17\/vJWjw.jpg\" alt=\"\" width=\"2048\" height=\"1365\" \/><\/a><\/div>\n<div dir=\"auto\"><\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\">El Princip\u00e1u reivindica d&#8217;esta miente los valores d&#8217;Asturies como territoriu gastron\u00f3micu, los sos productos y el so talentu culinario. La cocina de paisaxe constit\u00fai&#8217;l puntu d&#8217;alcuentru ente&#8217;l mediu natural, el productu y la cocina asturiana, de la que constr\u00fai xuna estratexa de la mano de los profesionales del sector.<\/div>\n<\/div>\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\">\n<p>Son los 32 nuevos &#8216;Embaxadores&#8217; de la gastronom\u00eda asturiana. Cocineros con estrella como Isaac Loya\u200b o Pedro Mor\u00e1n, guisanderes como Ramona Men\u00e9ndez o pasteleros como&#8217;l mozu valdesanu Jonathan Ovalle.<\/p>\n<\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\"><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Nacho Manzano, Restaurante Casa Marcial.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Marcos Mor\u00e1n, Restaurante Casa Gerardo.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Pedro Mor\u00e1n, Restaurante Casa Gerardo.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Ricardo Sotres, Restaurante El Retiro.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Jaime Uz, Restaurante Arbidel.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Gonzalo Pa\u00f1eda, Restaurante Auga.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Jos\u00e9 Antonio Campoviejo, Restaurante Corral del Indianu.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Isaac Loya, Restaurante Real Balneario de Salinas.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Esther Manzano, Restaurante La Salgar.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Pepe Ron, Restaurante Bar Blanco.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Ramona Men\u00e9ndez, Restaurante Casa Belarmino.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Mar\u00eda Busta Rosales, Restaurante Eutimio.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Mary Fern\u00e1ndez, Restaurante Mes\u00f3n Centro.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Ana Fe Fern\u00e1ndez Areces, Restaurante El Cenador del Azul.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Jos\u00e9 Manuel Viejo, Restaurante La Huertona.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Abel \u00c1lvarez, Restaurante Gu?eyu-Mar.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Abel Terente, Restaurante El asador de Abel.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Javier Loya, Restaurante Mestura.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Iv\u00e1n Fern\u00e1ndez Feito, Restaurante Ca&#8217; Suso.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Pablo Montero, Restaurante Gunea.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Diego Fern\u00e1ndez, Restaurante Regueiro.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Luis Alberto Mart\u00ednez, Restaurante Casa Ferm\u00edn.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Pedro Martino, Restaurante Pedro Martino.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Lara Rodr\u00edguez, Restaurante Kraken.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Xune Andrade, Restaurante Monte.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Elio Fern\u00e1ndez, Restaurante Ferpel.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Javier \u00c1lvarez, Restaurante Casa Farp\u00f3n.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Juan Rivero, Casa Tataguyo.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Chef Viri Fern\u00e1ndez, Restaurante El llar de Viri.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Repostero Jhonatan Gonz\u00e1lez, de Cabo Busto.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Repostero Julio Blanco, de Pomme Sucre.<\/em><\/span><\/div>\n<div dir=\"auto\"><span style=\"color: #000080\"><em>Repostero Miguel Sierra, de Spanish Vitality.<\/em><\/span><\/div>\n<\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\"><\/div>\n<div class=\"o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q\">\n<div dir=\"auto\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Estos son los 32 nuevos \u00abembaxadores\u00bb de la gastronom\u00eda asturiana. Chefs, guisanderes y especialistes en reposter\u00eda recibieron esti xueves la distinci\u00f3n, que premia los valores de la cocina asturiana. Foi nun actu celebr\u00e1u nel Centru Niemeyer con motivu del D\u00eda de la Hosteler\u00eda. Fonte noticia: La Voz \/ El Comercio \/ RTPA \/<\/p>\n","protected":false},"author":117,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138],"tags":[],"class_list":["post-10581","post","type-post","status-publish","format-standard","hentry","category-alimentos"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/10581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/users\/117"}],"replies":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/comments?post=10581"}],"version-history":[{"count":6,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/10581\/revisions"}],"predecessor-version":[{"id":10603,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/10581\/revisions\/10603"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=10581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/categories?post=10581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/tags?post=10581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}