{"id":4149,"date":"2021-04-07T20:10:50","date_gmt":"2021-04-07T19:10:50","guid":{"rendered":"https:\/\/puertodeceleiro.es\/?p=4149"},"modified":"2021-10-28T19:15:44","modified_gmt":"2021-10-28T19:15:44","slug":"merluza-de-pincho-celeiro-producto-calidad-para-futuros-chefs-gallegos","status":"publish","type":"post","link":"https:\/\/puertodeceleiro.es\/gl\/merluza-de-pincho-celeiro-producto-calidad-para-futuros-chefs-gallegos\/","title":{"rendered":"Merluza de Pincho Celeiro, Producto Calidad para futuros chefs gallegos"},"content":{"rendered":"[vc_row][vc_column][vc_column_text]\n<h3 style=\"text-align: justify;\"><span style=\"color: #00487b;\">LA MERLUZA DE PINCHO DE CELEIRO, PRODUCTO DE CALIDAD PARA LOS FUTUROS CHEFS GALLEGOS<\/span><\/h3>\n<h4 style=\"text-align: justify;\">Preparada por la chef Luc\u00eda Freitas en su clase magistral ante los alumnos gallegos<\/h4>\n<p><strong>La merluza de pincho de Celeiro ha sido uno de los productos gallegos protagonistas de una clase magistral organizada por por Galicia Calidade<\/strong>\u00a0en la que han participado estudiantes de Gastronom\u00eda de Galicia e impartida por la chef de Estrella Michel\u00edn Luc\u00eda Freitas del restaurante A Tafona. Entre los platos del men\u00fa dise\u00f1ado, la chef recre\u00f3 la Merluza del Pincho de Celeiro, en este caso cocinada a 45\u00ba con tub\u00e9rculos y anisados silvestres.<\/p>\n<blockquote><p><strong>La temperatura se convierte en una cuesti\u00f3n fundamental para que la pieza de pescado conserve su sabor y textura<\/strong><\/p><\/blockquote>\n<p>explica Puerto de Celeiro que reconoce que la merluza de pincho de Celeiro es un producto que forma parte habitualmente del men\u00fa en la carta de su restaurante A Tafona. \u201cEn otros eventos gastron\u00f3micos hemos podido degustarla con fabas de Lourenz\u00e1, con salsa verde marina, hinojo, o con apio nabo y citronella\u201d, a\u00f1ade.<\/p>\n<p>Todas las marcas participantes en la jornada han cedido producto para poder llevar a cabo estas Aulas Gastron\u00f3micas, entendiendo la importancia de que las nuevas generaciones de cocineros y expertos en gastronom\u00eda\u00a0<strong>se conviertan en futuros embajadores de nuestro producto gallego.<\/strong><\/p>\n<p>La iniciativa, que cuenta con la colaboraci\u00f3n de la Vicepresidencia Segunda de la Xunta y Galicia Calidade,<strong>\u00a0se desarrollar\u00e1 en otros tres centros en los que se cursan estudios de la rama de Hosteler\u00eda y Turismo<\/strong>, concretamente en el Carlos Oroza en Pontevedra con el taller de Mar\u00eda Varela, el 15 de abril; en el Manuel Antonio en Vigo por I\u00f1aki Bretal, el 22 de abril; y el IES de Foz con Yayo Daporta el 8 de junio.<\/p>\n<p style=\"text-align: justify;\">\u00a0<a href=\"https:\/\/industriaspesqueras.com\/noticia-65420-seccion-Sector%20Pesquero\" target=\"_blank\" rel=\"noopener noreferrer\">Industrias Pesqueras<\/a><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] LA MERLUZA DE PINCHO DE CELEIRO, PRODUCTO DE CALIDAD PARA LOS FUTUROS CHEFS GALLEGOS Preparada por la chef Luc\u00eda Freitas en su clase magistral ante los alumnos gallegos La merluza de pincho de Celeiro ha sido uno de los productos gallegos protagonistas de una clase magistral organizada por por Galicia Calidade\u00a0en la que han&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[85,86],"tags":[],"post_series":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - 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