{"id":1950,"date":"2013-05-21T09:40:00","date_gmt":"2013-05-21T07:40:00","guid":{"rendered":"https:\/\/www.fagorprofessional.com\/blog\/?p=1950"},"modified":"2024-04-19T10:59:09","modified_gmt":"2024-04-19T10:59:09","slug":"cocinando-nuestros-sabores","status":"publish","type":"post","link":"https:\/\/www.fagorprofessional.com\/blog\/es\/cocinando-nuestros-sabores\/","title":{"rendered":"Cocinando nuestros sabores"},"content":{"rendered":"

Con la liga de f\u00fatbol, la Champions y la copa del rey sentenciados, en julio la batalla se traslada a los fogones. Por segundo a\u00f1o consecutivo, Eroski y el Basque Culinary Center le dan un nuevo empuj\u00f3n a la gastronom\u00ed\u00ada de aqu\u00ed\u00ad con la convocatoria del concurso Cocinando nuestros sabores<\/em>. De esta manera, las dos entidades vuelven a apostar por los productos y los chefs espa\u00f1oles, en el que seguro ser\u00e1 uno de los cert\u00e1menes m\u00e1s re\u00f1idos del a\u00f1o.<\/p>\n

Dirigido a reconocer las elaboraciones culinarias que pongan en valor un producto local, esta nueva edici\u00f3n de Cocinando nuestros sabores reunir\u00e1 a los principales cocineros espa\u00f1oles, que podr\u00e1n enviar hasta un total de tres propuestas de distintos productos locales espa\u00f1oles para optar a figurar entre los tres finalistas.<\/p>\n

Las propuestas se podr\u00e1n presentar hasta el pr\u00f3ximo 31 de julio y deber\u00e1n estar acompa\u00f1adas por una ficha con el producto utilizado, la receta elaborada y una foto del resultado final. De entre todas ellas, el jurado compuesto por una selecci\u00f3n de reconocidos cocineros y expertos gastron\u00f3micos, seleccionar\u00e1 las tres que pasar\u00e1n a la fase final y que se har\u00e1n p\u00fablicas el pr\u00f3ximo 30 de septiembre.<\/p>\n

Tras ello, la fase final enfrentar\u00e1 a los tres cocineros finalistas en las instalaciones del Basque Culinary Center en noviembre. Los tres premios estar\u00e1n dotados con 9.000, 4.000 y 2.000 euros respectivamente.<\/p>\n

Este a\u00f1o se espera tanta competencia como el primer a\u00f1o, en el que el ganador fue Roberto Ruiz, del restaurante Front\u00f3n de Tolosa, con su\u00a0receta\u00a0Lomo de oveja latxa asada y sangrante con puerros hervidos, un plato que recuper\u00f3 la oveja latxa como un producto local emblem\u00e1tico del Pa\u00ed\u00ads Vasco.<\/p>\n","protected":false},"excerpt":{"rendered":"

Con la liga de f\u00fatbol, la Champions y la copa del rey sentenciados, en julio la batalla se traslada a los fogones. Por segundo a\u00f1o consecutivo, Eroski y el Basque Culinary Center le dan un nuevo empuj\u00f3n a la gastronom\u00ed\u00ada de aqu\u00ed\u00ad con la convocatoria del concurso Cocinando nuestros sabores. De esta manera, las dos…<\/p>\n","protected":false},"author":1,"featured_media":1,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades-y-eventos"],"acf":[],"yoast_head":"\nCocinando con nuestros sabores<\/title>\n<meta name=\"description\" content=\"Eroski y el Basque Culinary Center le dan un nuevo empuj\u00f3n a la gastronom\u00eda de aqu\u00ed con la convocatoria del concurso Cocinando nuestros sabores.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fagorprofessional.com\/blog\/es\/cocinando-nuestros-sabores\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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