{"id":78745,"date":"2026-07-04T09:30:21","date_gmt":"2026-07-04T07:30:21","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?p=78745"},"modified":"2026-07-04T18:12:32","modified_gmt":"2026-07-04T16:12:32","slug":"nuevu-sellu-de-correos-que-rinde-homenaxe-a-la-fabada","status":"publish","type":"post","link":"https:\/\/edublog.educastur.es\/ixuxu\/2026\/07\/nuevu-sellu-de-correos-que-rinde-homenaxe-a-la-fabada\/","title":{"rendered":"Nuevu sellu de Correos que rinde homenaxe a la fabada"},"content":{"rendered":"<p>Este ye&#8217;l nuevu sellu de Correos que rinde homenaxe a la gastronom\u00eda asturiana. La fabada convi\u00e9rtese na nueva protagonista dientro de la serie &#8216;Gastronom\u00eda. Espa\u00f1a en 19 Platos&#8217;, y\u00e1 ta disponible con un preciu de 4,6 euros. <a href=\"https:\/\/www.elcomercio.es\/gastronomia\/nuevo-sello-correos-rinde-homenaje-gastronomia-asturiana-20260702143026-nt.html?fbclid=IwY2xjawS2D3BleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeBul7_i3JcLylpsqdKF11CJpIJXSEZeb2t-YUI6-9gkIhGEyCoEPdUxD-5S8_aem_xtwCgMFzlWi6akBse5hSqA\">El Comercio<\/a><\/p>\n<p><a href=\"https:\/\/s3.ppllstatics.com\/elcomercio\/www\/multimedia\/local\/2026\/07\/02\/sello-fabada-R2a48SEIN1HmvY6SWuwiIJN-1200x840@El%20Comercio.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large\" src=\"https:\/\/s3.ppllstatics.com\/elcomercio\/www\/multimedia\/local\/2026\/07\/02\/sello-fabada-R2a48SEIN1HmvY6SWuwiIJN-1200x840@El%20Comercio.jpg\" width=\"1200\" height=\"840\" \/><\/a><\/p>\n<p><!--more--><\/p>\n<p>La fabada asturiana, unu de los platos m\u00e1s emblem\u00e1ticos de la gastronom\u00eda asturiana, convirti\u00f3se na protagonista del nuevu sellu de Correos dientro de\u00a0 &#8216;Gastronom\u00eda. Espa\u00f1a en 19 Platos&#8217;. Con formatu de fueya bloque, <strong>el sellu cunta con un valor de 4,6 euros y una tirada de 65.000 exemplares.<\/strong> Ta disponible nes oficines postales de Correos y tami\u00e9n online en Correos Market.<\/p>\n<p>Reconocida pola Academia de Gastronom\u00eda Asturiana como&#8217;l <strong>platu que meyor representa la identid\u00e1 culinaria de la rex\u00f3n,<\/strong> la fabada consolid\u00f3se como un s\u00edmbolu gastron\u00f3micu de gran valor cultural. La receta cl\u00e1sica componse de fabes asturianes, chorizu, morciella, llac\u00f3n, elementos que conformen el conoc\u00edu &#8216;compangu&#8217;, aceite d&#8217;oliva y azafr\u00e1n. La so preparaci\u00f3n rique remueyu previu de les fabes, cocci\u00f3n lenta y un control cuidadosu del caldu para llograr la testura y el sabor caracter\u00edsticu que fixeron d&#8217;esti platu unu de los m\u00e1s valoraos de la cocina espa\u00f1ola.<\/p>\n<p>Con esti platu tradicional, agora uno de los referentes m\u00e1s populares d&#8217;Asturies, Correos sigue&#8217;l so percorr\u00edu gastron\u00f3micu per Espa\u00f1a con esta serie filat\u00e9lica de fueya bloque que s&#8217;emite mes a mes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Este ye&#8217;l nuevu sellu de Correos que rinde homenaxe a la gastronom\u00eda asturiana. La fabada convi\u00e9rtese na nueva protagonista dientro de la serie &#8216;Gastronom\u00eda. Espa\u00f1a en 19 Platos&#8217;, y\u00e1 ta disponible con un preciu de 4,6 euros. El Comercio<\/p>\n","protected":false},"author":117,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,219,471],"tags":[],"class_list":["post-78745","post","type-post","status-publish","format-standard","hentry","category-alimentos","category-gastronomia","category-sellu"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/78745","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=78745"}],"version-history":[{"count":4,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/78745\/revisions"}],"predecessor-version":[{"id":78749,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/78745\/revisions\/78749"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=78745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/categories?post=78745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/tags?post=78745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}