{"id":44993,"date":"2023-11-07T15:51:43","date_gmt":"2023-11-07T15:51:43","guid":{"rendered":"https:\/\/jospergrill.com\/?p=44993"},"modified":"2023-11-07T16:13:25","modified_gmt":"2023-11-07T16:13:25","slug":"san-sebastian-gastronomika-2023","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/san-sebastian-gastronomika-2023\/","title":{"rendered":"San Sebasti\u00e1n Gastronomika: celebrando 25 a\u00f1os de encuentros gastron\u00f3micos"},"content":{"rendered":"\n

Nos fuimos a San Sebasti\u00e1n, para celebrar su 25\u00aa EDICI\u00d3N, 25 a\u00f1os de historia que han celebrado con varios r\u00e9cords: 14.712 acreditados de 48 nacionalidades; 1468 congresistas y 413 periodistas y en la que se han servido m\u00e1s de 10.000 degustaciones. Un enorme evento que sigue personificando a la perfecci\u00f3n la revoluci\u00f3n gastron\u00f3mica en la que han participado m\u00e1s de 160 empresas.<\/p>\n\n\n\n

\"Josper<\/a><\/figure>\n\n\n\n

Fue un placer pasearse por una de las ciudades m\u00e1s bonitas del mundo, para acompa\u00f1ar a Gastronomika<\/a>,<\/strong> porque es uno de esos sitios en los que nos sentimos como en casa. All\u00ed, acompa\u00f1ados por algunos de los mejores cocineros del planeta, la familia de JOSPER<\/a> disfrut\u00f3 de unos d\u00edas maravillosos. No queremos olvidarnos de nadie, pero queremos dar las gracias a todos y todas los que os acercasteis a disfrutar de nuestro stand, de echar un vistazo a la caja m\u00e1gica: nuestros hornos y parrillas no pueden hablar, pero si lo hicieran estamos seguros de que tambi\u00e9n os explicar\u00edan lo orgullosos que est\u00e1n de tener tantos amigos: leyendas como Martin Berasategui<\/a>, Bittor Arginzoniz<\/a>, Jos\u00e9 Andr\u00e9s<\/a> o Hilar\u00edo Arbelaitz <\/a>dieron brillo a nuestras propuestas.<\/p>\n\n\n\n

Nuestros equipos de brasa en Gastronomika<\/h2>\n\n\n\n

Y como nosotros tambi\u00e9n quer\u00edamos celebrarlo a lo grande, en el stand utilizamos un horno de Brasa<\/strong> Josper, el modelo HJA-PLUS-L175-HCTD<\/a>, o como nos gusta llamarlo: el coloso de Josper. Un acorazado de primera clase al que acompa\u00f1amos con los HJX-PRO-L175-WTD<\/a>, el M120-WTD<\/a>,  el PVJ-2 \u2013 ASCUADOR, el m\u00f3dulo de dos parrillas vascas que como su nombre indica, incluye un ascuador. Y por supuesto, con el HJX-PRO 15, nuestro nuevo ni\u00f1o mimado. Un chiquit\u00edn maravilloso que ha venido al mundo con un saco de carb\u00f3n bajo el brazo y va a dar mucho que hablar.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Las parrillas vascas Josper, protagonistas de la XIV edici\u00f3n del Campeonato Nacional de Parrilla<\/h2>\n\n\n\n

En Donosti hicimos pi\u00f1a con la magia de los parrilleros llegados de todo el pa\u00eds, comimos algunas de las mejores carnes del universo conocido y nos sentamos a charlar sobre comer y cocinar, dos de esas cosas que siempre nos han hecho muy felices. La victoria del XIV\u00ba concurso de parrilla<\/strong> se la llev\u00f3 el restaurante La Tropical <\/a>(Los Alc\u00e1zares \u2013 Murcia), con el oficio del parrillero Mohamed el Hamdy, y las fabulosas carnes de la asturiana Trasacar<\/a>. Las ocho parrillas vascas de Josper<\/a>, patrocinador oficial del evento, dieron buena cuenta del gran carb\u00f3n de esta casa: el marab\u00fa<\/a>, 320 kilos de pura sostenibilidad en forma de carb\u00f3n vegetal. Una herramienta inigualable para lograr un sabor y un aroma perfectos.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Con la morri\u00f1a de dejar Euskadi y viendo a\u00fan en el retrovisor la terraza del Kursaal convertida en un para\u00edso, con nuestras parrillas como mediador entre chef y chulet\u00f3n, nos fuimos a Host Milano<\/a><\/strong>.<\/p>\n\n\n\n

Agur Donostia!<\/p>\n","protected":false},"excerpt":{"rendered":"

Nos fuimos a San Sebasti\u00e1n, para celebrar su 25\u00aa EDICI\u00d3N, 25 a\u00f1os de historia que han celebrado con varios r\u00e9cords: 14.712 acreditados de 48 nacionalidades; 1468 congresistas y 413 periodistas y en la que se han servido m\u00e1s de 10.000 degustaciones. Un enorme evento que sigue personificando a la perfecci\u00f3n la revoluci\u00f3n gastron\u00f3mica en la […]<\/p>\n","protected":false},"author":16,"featured_media":45023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[24],"tags":[5145,5143,27,153,5144],"class_list":["post-44993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ferias-eventos","tag-donosti","tag-gastronomika","tag-parrilla","tag-parrilla-vasca","tag-san-sebastian-2"],"acf":[],"yoast_head":"\nSan Sebasti\u00e1n Gastronomika: celebrando 25 a\u00f1os de encuentros gastron\u00f3micos | Josper<\/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:\/\/jospergrill.com\/es\/san-sebastian-gastronomika-2023\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"San Sebasti\u00e1n Gastronomika: celebrando 25 a\u00f1os de encuentros gastron\u00f3micos | Josper\" \/>\n<meta property=\"og:description\" content=\"Nos fuimos a San Sebasti\u00e1n, para celebrar su 25\u00aa EDICI\u00d3N, 25 a\u00f1os de historia que han celebrado con varios r\u00e9cords: 14.712 acreditados de 48 nacionalidades; 1468 congresistas y 413 periodistas y en la que se han servido m\u00e1s de 10.000 degustaciones. 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