{"id":3231,"date":"2023-09-05T14:48:19","date_gmt":"2023-09-05T12:48:19","guid":{"rendered":"http:\/\/new.laboscana.net\/el-poder-de-la-fruta\/"},"modified":"2024-02-27T12:47:16","modified_gmt":"2024-02-27T11:47:16","slug":"el-poder-de-la-fruta","status":"publish","type":"post","link":"https:\/\/laboscana.net\/es\/el-poder-de-la-fruta\/","title":{"rendered":"El poder de la fruta"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Este septiembre hemos tenido la oportunidad de hablar en <strong>Andorra Taste<\/strong> de la fruta de <strong>alta monta\u00f1a aplicada a la gastronom\u00eda.<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Participamos en un <strong>showcooking<\/strong> en directo, en el que hablamos de las caracter\u00edsticas y propiedades de <strong>la manzana de alta monta\u00f1a, presentando seis elaboraciones distintas.<\/strong> Entre ellas la sidra y milhojas de manzana, caldos calientes de manzana, tartaleta de javal\u00ed y manzana, manzana fresca y manzana golosa.<\/p>\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s, en la casa de campo <strong>Borda del Pi<\/strong>, pudimos realizar un catering acompa\u00f1ados de chefs del sector, rodeados de naturaleza y gastronom\u00eda.<\/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\">DESCUBRE<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">NUESTROS PLATOS<\/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\">El sabor y textura de la pulpa del paraguayo a la brasa nos ofrece una gran versatilidad en la cocina, poniendo este plato dulce en un contexto salado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prueba el <strong>paraguayo a la brasa<\/strong> en 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>Men\u00fas degustaci\u00f3n<\/em><\/a><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Este septiembre hemos tenido la oportunidad de hablar en Andorra Taste de la fruta de alta monta\u00f1a aplicada a la gastronom\u00eda. Participamos en un showcooking en directo, en el que hablamos de las caracter\u00edsticas y propiedades de la manzana de alta monta\u00f1a, presentando seis elaboraciones distintas. Entre ellas la sidra y milhojas de manzana, caldos [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2935,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26],"tags":[],"class_list":["post-3231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"_links":{"self":[{"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/posts\/3231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/comments?post=3231"}],"version-history":[{"count":1,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/posts\/3231\/revisions"}],"predecessor-version":[{"id":3232,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/posts\/3231\/revisions\/3232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/media\/2935"}],"wp:attachment":[{"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/media?parent=3231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/categories?post=3231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laboscana.net\/es\/wp-json\/wp\/v2\/tags?post=3231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}