{"id":10078,"date":"2014-09-24T15:29:17","date_gmt":"2014-09-24T13:29:17","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=10078"},"modified":"2022-09-08T11:47:10","modified_gmt":"2022-09-08T09:47:10","slug":"momentos-culinarios-inolvidables","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/momentos-culinarios-inolvidables\/","title":{"rendered":"\u00abMomentos culinarios inolvidables\u00bb"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft wp-image-10079\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/bonito-serrats-martin-berasategui.jpg\" alt=\"Cogote de Bonito del Norte Serrats en El Diario Vasco\" width=\"280\" height=\"356\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/bonito-serrats-martin-berasategui.jpg 400w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/bonito-serrats-martin-berasategui-361x460.jpg 361w\" sizes=\"(max-width: 280px) 100vw, 280px\" \/>As\u00ed es como el periodista gastron\u00f3mico I\u00f1igo Galatas titul\u00f3 su cr\u00f3nica sobre la tertulia que varios reconocidos cocineros celebraron en el restaurante <a href=\"https:\/\/martinberasategui.com\">Mart\u00edn Berasategui<\/a> y en la que, entre otros aperitivos, degustaron nuestro <a href=\"https:\/\/www.serrats.com\/es\/comprar-cogote-de-bonito\">cogote de bonito<\/a> del norte Serrats<\/p>\n<p>La tertulia reuni\u00f3 a reconocidos cocineros como Ra\u00fal Fern\u00e1ndez Acha (Hotel Amara Plaza), Rub\u00e9n Trincado (Mirador de Ulia), Enrique Fleischmann (Bailara), Lourdes Rekondo (Rekondo) y Stijn Oyen (Maria Cristina). <!--more-->El tema fue, como no puede ser de otra forma, culinario, ya que se reunieron en torno a la mesa de Mart\u00edn Berasategui para conversar sobre el congreso gastron\u00f3mico del a\u00f1o: <a href=\"https:\/\/www.sansebastiangastronomika.com\/\">San Sebasti\u00e1n Gastronomika<\/a>.<\/p>\n<p>Como en toda buena tertulia culinaria que se precie, no pod\u00eda faltar un buen men\u00fa, que corri\u00f3 a cargo del gran Mart\u00edn Berasategui, quien ya suma nada menos que siete estrellas Michel\u00edn.<\/p>\n<p>Y precediendo al men\u00fa, los aperitivos, una selecci\u00f3n de productos de calidad como nuestro <b>cogote de bonito del norte<\/b>, que destac\u00f3 por su sabor y jugosidad:<\/p>\n<blockquote><p><i>\u00abTambi\u00e9n destac\u00f3 el bonito de Serrats de Bermeo, sin m\u00e1s preparaci\u00f3n que un poco de aceite de oliva resulta perfecto porque es un bonito muy sabroso y jugoso, lo que no encuentras a veces. Sale del envase y ya te apetece comerlo porque conserva un matiz rosado que indica su jugosidad\u00bb<\/i>.<\/p><\/blockquote>\n<p>Nos hace verdadera ilusi\u00f3n leer este tipo de descripciones como premio al trabajo bien hecho. Y es que ya son casi 125 a\u00f1os, dedic\u00e1ndonos a elaborar con todo el mimo, cari\u00f1o y manos expertas, estas conservas artesanales.<\/p>\n<p>Adem\u00e1s, el cogote de bonito es para nosotros un producto muy especial y pr\u00e1cticamente somos los \u00fanicos conserveros que mantenemos la tradici\u00f3n y lo seguimos vendiendo. Nos gusta especialmente, porque se encuentra en un punto intermedio de jugosidad y melosidad, entre los lomos y la <a href=\"https:\/\/www.serrats.com\/es\/comprar-ventresca-de-bonito\">ventresca<\/a>.\u00a0 Delicioso\u2026<\/p>\n<p>Pod\u00e9is leer la cr\u00f3nica completa publicada en el <b>suplemento de Gastronom\u00eda<\/b> de <a href=\"https:\/\/www.diariovasco.com\/\">El Diario Vasco<\/a> el s\u00e1bado 20 de septiembre en el siguiente PDF: \u00abMomentos culinarios inolvidables\u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As\u00ed es como el periodista gastron\u00f3mico I\u00f1igo Galatas titul\u00f3 su cr\u00f3nica sobre la tertulia que varios reconocidos cocineros celebraron en el restaurante Mart\u00edn Berasategui y en la que, entre otros aperitivos, degustaron nuestro cogote de bonito del norte Serrats La tertulia reuni\u00f3 a reconocidos cocineros como Ra\u00fal Fern\u00e1ndez Acha (Hotel Amara Plaza), Rub\u00e9n Trincado (Mirador [&hellip;]<\/p>\n","protected":false},"author":15,"featured_media":10079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[576,624,676],"class_list":["post-10078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-y-curiosidades","tag-el-diario-vasco","tag-gastronomia","tag-san-sebastian-gastronomika"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Momentos culinarios inolvidables<\/title>\n<meta name=\"description\" content=\"El Bonito del Norte de Conservas Serrats fue uno de los aperitivos elegidos para la tertulia-comida que reconocidos cocineros celebraron en Mart\u00edn Berasategui.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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