{"id":3552,"date":"2023-09-05T14:48:19","date_gmt":"2023-09-05T12:48:19","guid":{"rendered":"http:\/\/new.laboscana.net\/the-power-of-fruit\/"},"modified":"2024-02-27T12:47:15","modified_gmt":"2024-02-27T11:47:15","slug":"the-power-of-fruit","status":"publish","type":"post","link":"https:\/\/laboscana.net\/en\/the-power-of-fruit\/","title":{"rendered":"The power of fruit"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This September we had the opportunity to speak at <strong>Andorra Taste<\/strong> about <strong>high mountain<\/strong> fruit <strong>applied to gastronomy.<\/strong> <\/p>\n\n<p class=\"wp-block-paragraph\">We participated in a live <strong>cooking show<\/strong> , where we talked about the characteristics and properties of <strong>the mountain apple, presenting six preparations.<\/strong> Among them apple cider and millefeuilles, hot apple broths, wild boar and apple tartlet, fresh apple and sweet apple.  <\/p>\n\n<p class=\"wp-block-paragraph\">In addition, at the <strong>Borda del Pi country house,<\/strong> we were able to do catering accompanied by chefs from the sector, surrounded by nature and gastronomy.<\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-outline is-style-outline--1\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.andorrataste.com\/ca\/magazine\/post\/Producte-Autocton?utm_source=brevo&amp;utm_campaign=Newsletter%20setembre_23&amp;utm_medium=email\" target=\"_blank\" rel=\"noopener\"><em>Andorra taste<\/em><\/a><\/div>\n<\/div>\n\n<div style=\"height:97px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"542\" height=\"540\" src=\"https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923.jpeg\" alt=\"\" class=\"wp-image-2936 size-full\" srcset=\"https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923.jpeg 542w, https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923-100x100.jpeg 100w, https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923-480x478.jpeg 480w, https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923-150x150.jpeg 150w, https:\/\/laboscana.net\/wp-content\/uploads\/2023\/12\/020923-380x380.jpeg 380w\" sizes=\"auto, (max-width: 542px) 100vw, 542px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-center wp-block-paragraph\">DISCOVER THEM<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">OUR DISHES<\/p>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">The flavor and texture of the grilled Paraguayan pulp gives us great versatility in the kitchen, putting this sweet dish in a savory context.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Taste <strong>the grilled Paraguayan<\/strong> at La Boscana.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-outline is-style-outline--2\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.laboscana.net\/ca\/carta-restaurant.html?utm_source=brevo&amp;utm_campaign=Newsletter%20setembre_23&amp;utm_medium=email\"><em>Tasting menus<\/em><\/a><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This September we had the opportunity to speak at Andorra Taste about high mountain fruit applied to gastronomy. We participated in a live cooking show , where we talked about the characteristics and properties of the mountain apple, presenting six preparations. Among them apple cider and millefeuilles, hot apple broths, wild boar and apple tartlet, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-3552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/posts\/3552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/comments?post=3552"}],"version-history":[{"count":1,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/posts\/3552\/revisions"}],"predecessor-version":[{"id":3555,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/posts\/3552\/revisions\/3555"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/media\/2934"}],"wp:attachment":[{"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/media?parent=3552"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/categories?post=3552"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laboscana.net\/en\/wp-json\/wp\/v2\/tags?post=3552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}