{"id":6424,"date":"2023-10-03T22:26:27","date_gmt":"2023-10-03T21:26:27","guid":{"rendered":"https:\/\/puertodeceleiro.es\/?p=6424"},"modified":"2023-10-03T22:26:27","modified_gmt":"2023-10-03T21:26:27","slug":"aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro","status":"publish","type":"post","link":"https:\/\/puertodeceleiro.es\/gl\/aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro\/","title":{"rendered":"Aqu\u00ed la tierra &#8211; ensalza la merluza del pincho de Celeiro"},"content":{"rendered":"[vc_row][vc_column][vc_column_text]\n<h4>El programa de TVE \u00abAqu\u00ed la tierra\u00bb ensalzar\u00e1 la merluza del pincho de Celeiro y el bonito del norte<\/h4>\n<p><strong>Un equipo viene esta semana a grabar a localidades mari\u00f1anas, con los cocineros Victoria Maseda de Masseda Catering y Koki Garc\u00eda de Mes\u00f3n de Alberto, y Eduardo M\u00edguez, director adjunto de Puerto de Celeiro<\/strong><\/p>\n<p>Despu\u00e9s de la reciente emisi\u00f3n del programa de \u00abVolando voy\u00bb (Cuatro) de Jes\u00fas Calleja sobre A Mari\u00f1a y el rodaje de la serie \u00abRapa\u00bb (Movistar Plus+) que est\u00e1 en su recta final en Xove, otro espacio televisivo, \u00abAqu\u00ed la tierra\u00bb (TVE) llega a la comarca esta semana para grabar un programa en varias localidades, con dos joyas gastron\u00f3micas de la zona de protagonistas: la merluza del pincho de Celeiro y el bonito del norte.<\/p>\n<p>Seg\u00fan explicaron desde el programa, este mi\u00e9rcoles la lucense Victoria Maseda (Masseda Catering de Madrid) preparar\u00e1 empanada de bonito en O Pazo da Trave y Koki de Mes\u00f3n de Alberto merluza a la gallega en Puerto de Celeiro, donde su director adjunto, Eduardo M\u00edguez, tambi\u00e9n ser\u00e1 entrevistado, seg\u00fan se\u00f1alaron. Maseda explic\u00f3 que su participaci\u00f3n \u00abxurdiu porque o meu fillo, de 10 anos, \u00e9 moi fan do programa\u00bb. Ella cuenta con m\u00e1s apariciones televisivas en TVG o Telemadrid y fue la que sugiri\u00f3 a \u00abAqu\u00ed la tierra\u00bb elaborar platos con dos ingredientes del mar como son la merluza de Celeiro y el bonito del norte. Victoria Maseda se\u00f1ala que la empanada de bonito \u00ab\u00e9 o meu prato estrela en Madrid\u00bb.<\/p>\n<p style=\"text-align: justify;\">\u00a0<a href=\"https:\/\/www.lavozdegalicia.es\/noticia\/amarina\/2023\/10\/02\/programa-tve-tierra-ensalzara-merluza-pincho-celeiro-bonito-norte\/00031696258557622494791.htm\" target=\"_blank\" rel=\"noopener noreferrer\">La Voz de Galicia &#8211; Somos Mar<\/a><\/p>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] El programa de TVE \u00abAqu\u00ed la tierra\u00bb ensalzar\u00e1 la merluza del pincho de Celeiro y el bonito del norte Un equipo viene esta semana a grabar a localidades mari\u00f1anas, con los cocineros Victoria Maseda de Masseda Catering y Koki Garc\u00eda de Mes\u00f3n de Alberto, y Eduardo M\u00edguez, director adjunto de Puerto de Celeiro Despu\u00e9s&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6426,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[85,86],"tags":[11],"post_series":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Aqu\u00ed la tierra - ensalza la merluza del pincho de Celeiro - Puerto de Celeiro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/puertodeceleiro.es\/aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro\/\" \/>\n<meta property=\"og:locale\" content=\"gl_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aqu\u00ed la tierra - ensalza la merluza del pincho de Celeiro - Puerto de Celeiro\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text] El programa de TVE \u00abAqu\u00ed la tierra\u00bb ensalzar\u00e1 la merluza del pincho de Celeiro y el bonito del norte Un equipo viene esta semana a grabar a localidades mari\u00f1anas, con los cocineros Victoria Maseda de Masseda Catering y Koki Garc\u00eda de Mes\u00f3n de Alberto, y Eduardo M\u00edguez, director adjunto de Puerto de Celeiro Despu\u00e9s&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/puertodeceleiro.es\/aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro\/\" \/>\n<meta property=\"og:site_name\" content=\"Puerto de Celeiro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MerluzadeCeleiro\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-03T21:26:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/puertodeceleiro.es\/wp-content\/uploads\/2023\/10\/eduardo-merluza-pincho-celeiro.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"449\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Puerto de Celeiro\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Puerto de Celeiro\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/puertodeceleiro.es\/aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/puertodeceleiro.es\/aqui-la-tierra-ensalza-la-merluza-del-pincho-de-celeiro\/\"},\"author\":{\"name\":\"Puerto de Celeiro\",\"@id\":\"https:\/\/puertodeceleiro.es\/#\/schema\/person\/85af0a6a2d245025fc40d105cf7f8343\"},\"headline\":\"Aqu\u00ed la tierra &#8211; 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