{"id":49064,"date":"2023-11-16T12:50:07","date_gmt":"2023-11-16T11:50:07","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=49064"},"modified":"2023-11-16T12:50:07","modified_gmt":"2023-11-16T11:50:07","slug":"ebru-baybara-recibe-el-basque-culinary-world-prize-2023","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/ebru-baybara-recibe-el-basque-culinary-world-prize-2023\/","title":{"rendered":"Ebru Baybara recibe el Basque Culinary World Prize 2023"},"content":{"rendered":"\n\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h4>\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t<p>En su <strong>8\u00aa edici\u00f3n, BCWP<\/strong> ha reconocido tambi\u00e9n la labor de otras dos chefs otorgando menciones especiales a <strong>Nicole Pisani<\/strong> (Reino Unido) y a <strong>Heidi Bjerkan<\/strong> (Noruega), por sus inspiradoras propuestas de sostenibilidad y educaci\u00f3n gastron\u00f3mica.<\/p>\n\t<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1960477150 essb_size_s print-no\" id=\"essb_displayed_1616052906_1960477150\" data-essb-postid=\"49064\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/ebru-baybara-recibe-el-basque-culinary-world-prize-2023\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/ebru-baybara-recibe-el-basque-culinary-world-prize-2023\/\" data-essb-instance=\"1960477150\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Ebru%20Baybara%20recibe%20el%20Basque%20Culinary%20World%20Prize%202023%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Febru-baybara-recibe-el-basque-culinary-world-prize-2023%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Ebru%20Baybara%20recibe%20el%20Basque%20Culinary%20World%20Prize%202023%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Febru-baybara-recibe-el-basque-culinary-world-prize-2023%2F', '1960477150'); 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return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/11\/769683545_233769680_1280x17.jpg\" alt=\"769683545_233769680_1280x17\" itemprop=\"image\" height=\"1293\" width=\"970\" title=\"769683545_233769680_1280x17\" onerror=\"this.style.display='none'\"  \/>\n\t<p>El Prisma de <strong>Tabakalera de Donostia-San Sebasti\u00e1n<\/strong> acoge hoy la ceremonia de entrega del <strong>Basque Culinary World Prize<\/strong> <strong>2023<\/strong> a la chef turca <strong>Ebru Baybara,<\/strong> quien desde la gastronom\u00eda, ha contribuido a la integraci\u00f3n cultural en <strong>Mardin,<\/strong> cerca de la <strong>frontera con Siria,<\/strong> apostando por el desarrollo social y la biodiversidad, implic\u00e1ndose durante dos d\u00e9cadas en iniciativas que afrontan desde la <strong>crisis migratoria en la regi\u00f3n,<\/strong> la revitalizaci\u00f3n de suelos frente al cambio clim\u00e1tico o incluso la asistencia humanitaria que demandan tragedias como el <strong>terremoto sufrido en Turqu\u00eda en febrero de 2023.<\/strong><\/p>\n<p>El Basque Culinary World Prize es <strong>un premio \u00fanico y global<\/strong> otorgado por el Gobierno Vasco, en el marco de la estrategia integral Euskadi-Basque Country y Basque Culinary Center, <strong>instituci\u00f3n acad\u00e9mica l\u00edder en gastronom\u00eda.<\/strong> Un galard\u00f3n que reconoce la labor de chefs con iniciativas transformadoras en \u00e1reas de innovaci\u00f3n, <strong>tecnolog\u00eda,<\/strong> educaci\u00f3n, medio ambiente, salud, industria alimentaria y <strong>desarrollo social y econ\u00f3mico,<\/strong> entre otros.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2023\/11\/1135464501_0_151_1600_1051_1920x0_80_0_0_94586b69ecc9b347bca2e96e186ac5c8.jpg\" alt=\"Terremoto en Turqu\u00eda.\" itemprop=\"image\" height=\"1080\" width=\"1920\" title=\"1135464501_0_151_1600_1051_1920x0_80_0_0_94586b69ecc9b347bca2e96e186ac5c8\" onerror=\"this.style.display='none'\"  \/>\n\t\tTerremoto en Turqu\u00eda.\n<h2>\n\t\tEbru Baybara Demir\n\t<\/h2>\n\t<p>El tr\u00e1gico terremoto que sacudi\u00f3 <strong>Siria y Turqu\u00eda<\/strong> a principios de febrero llam\u00f3 la atenci\u00f3n del mundo: nueve meses despu\u00e9s, la ayuda de todo tipo sigue siendo urgente. Para <strong>Ebru Baybara Demir,<\/strong> involucrarse en la ayuda humanitaria significaba proporcionar comida caliente a miles de personas en medio de la calamidad. Durante m\u00e1s de dos d\u00e9cadas, la chef ha diversificado las formas de generar impacto a su alrededor,<strong> trabajando con organizaciones internacionales,<\/strong> gobiernos locales, entidades p\u00fablico-privadas y cooperativas locales. En Mardin, comenz\u00f3 a vincular la cocina con el turismo y el desarrollo, <strong>alentando a las mujeres locales a abrir sus propias cocinas<\/strong> (en casas hist\u00f3ricas) para alimentar a extranjeros, generando as\u00ed oportunidades de empleo y potenciando la <strong>oferta tur\u00edstica.<\/strong><\/p>\n<p>M\u00e1s tarde se uni\u00f3 a los programas de formaci\u00f3n culinaria promovidos por organizaciones como <strong>ACNUR y la FAO,<\/strong> que se centraron en abrir oportunidades de trabajo a los refugiados. Actualmente apoya a <strong>From Soil to Plate<\/strong>, una cooperativa de desarrollo agr\u00edcola, donde voluntarios de la regi\u00f3n trabajan para mejorar la producci\u00f3n y el consumo de granos locales y ancestrales, como el <strong>sorg\u00fcl<\/strong> (adem\u00e1s de hacer jabones, mermeladas y artesan\u00edas y comercializarlos online). Colabora tambi\u00e9n en la <strong>gesti\u00f3n de residuos biodegradables<\/strong> para los mercados de agricultores de <strong>Diyarbak\u0131r<\/strong> con el objetivo de aprovechar las frutas y hortalizas descartadas para producir fertilizantes agr\u00edcolas.<\/p>\n<h2>\n\t\tLa mujer turca\n\t<\/h2>\n\t<p>En palabras de la ganadora, <strong>Ebru Baybara,<\/strong> &#8220;ganar Basque Culinary World Prize 2023, el Premio Nobel de la gastronom\u00eda, es un <strong>honor indescriptible.<\/strong> Ser reconocida como una &#8220;fuerza culinaria de la naturaleza&#8221; por destacados expertos en gastronom\u00eda tiene un significado incre\u00edble. Representa m\u00e1s de dos <strong>d\u00e9cadas de dedicaci\u00f3n sincera<\/strong> a una profesi\u00f3n que aprecio profundamente. Recibir este premio, no solo como chef, sino tambi\u00e9n <strong>como mujer turca<\/strong>, siguiendo el camino trazado por <strong>Atat\u00fcrk<\/strong> en el centenario de nuestra Rep\u00fablica, tiene un gran significado para m\u00ed y mi pa\u00eds.<\/p>\n<h2>\n\t\tSuscr\u00edbete a nuestra Newsletter\n\t<\/h2>\n\t<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada cada quince d\u00edas.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_3\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"dde6a43f1f\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Introduce tu email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Quiero suscribirme\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_3 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_3 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_3 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_3 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\n<h3>\n\t\tTe va a encantar\n\t<\/h3>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/\" content=\"Talo, el ma\u00edz que va de fiesta\" \/><meta itemprop=\"datePublished\" content=\"2021-05-12\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/es\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"410\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/' title='Talo, el ma\u00edz que va de fiesta'><img width=\"970\" height=\"410\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo1.jpg\" alt=\"\" decoding=\"async\" itemprop=\"image\" loading=\"lazy\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo1-300x127.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/talo1-768x325.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-4'><a href='https:\/\/basquemagazine.com\/es\/categoria\/gastronomia\/'>Gastronom\u00eda<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/' title='Talo, el ma\u00edz que va de fiesta'>Talo, el ma\u00edz que va de fiesta<\/a><\/h2>\n    \t<p>La fiesta en Bizkaia huele diferente. Siempre, desde alg\u00fan rinc\u00f3n, se extiende el olor a harina de ma\u00edz tostada. Peculiar. Diferente. Siempre reconocible.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/talo-el-maiz-que-va-de-fiesta\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/shakira-en-euskadi-para-surfear-en-wavegarden\/\" content=\"Shakira en Euskadi, para surfear en Wavegarden\" \/><meta itemprop=\"datePublished\" content=\"2021-07-17\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/es\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Shakira-en-Aizarnazabal.jpeg\" \/><meta itemprop=\"width\" content=\"480\" \/><meta itemprop=\"height\" content=\"360\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/es\/la-buena-vida\/shakira-en-euskadi-para-surfear-en-wavegarden\/' title='Shakira en Euskadi, para surfear en Wavegarden'><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/featured-video-plus\/img\/playicon.png\" alt=\"Featured Video Play Icon\" onload=\"(function() {('initFeaturedVideoPlus' in this) &#038;&#038; ('function' === typeof initFeaturedVideoPlus) &#038;&#038; initFeaturedVideoPlus();})();\" \/><\/a>\n\t\t<ul><li class='taxonomy-6'><a href='https:\/\/basquemagazine.com\/es\/categoria\/la-buena-vida\/'>La buena vida<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/es\/la-buena-vida\/shakira-en-euskadi-para-surfear-en-wavegarden\/' title='Shakira en Euskadi, para surfear en Wavegarden'>Shakira en Euskadi, para surfear en Wavegarden<\/a><\/h2>\n    \t<p>Shakira y Piqu\u00e9 han estado de vacaciones en Gipuzkoa, lo han hecho p\u00fablico en sus redes sociales con algunas fotos y v\u00eddeos. La colombiana ha aprovechado para surfear en la ola artificial de Aizarnazabal (Wavegarden) como muestra este v\u00eddeo.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/shakira-en-euskadi-para-surfear-en-wavegarden\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/es\/la-buena-vida\/los-banos-de-restaurante-mas-bonitos-del-mundo\/\" content=\"Los ba\u00f1os de restaurante m\u00e1s bonitos del mundo\" \/><meta itemprop=\"datePublished\" content=\"2022-01-11\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/es\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/wAnnabelE28099s.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"941\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/es\/la-buena-vida\/los-banos-de-restaurante-mas-bonitos-del-mundo\/' title='Los ba\u00f1os de restaurante m\u00e1s bonitos del mundo'><img width=\"970\" height=\"941\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/wAnnabelE28099s.jpg\" alt=\"Annabel's, Londres\" decoding=\"async\" itemprop=\"image\" loading=\"lazy\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/wAnnabelE28099s.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/wAnnabelE28099s-300x291.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/wAnnabelE28099s-768x745.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-6'><a href='https:\/\/basquemagazine.com\/es\/categoria\/la-buena-vida\/'>La buena vida<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/es\/la-buena-vida\/los-banos-de-restaurante-mas-bonitos-del-mundo\/' title='Los ba\u00f1os de restaurante m\u00e1s bonitos del mundo'>Los ba\u00f1os de restaurante m\u00e1s bonitos del mundo<\/a><\/h2>\n    \t<p>La revista Traveler acaba de publicar un curioso reportaje, realizado por Lidia Gonz\u00e1lez, en el que presenta los ba\u00f1os de restaurante m\u00e1s bonitos del mundo. 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Hoy, sagas familiares y nuevos profesionales mantienen el prestigio de la joyer\u00eda bilba\u00edna.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/es\/cultura\/la-joyeria-y-orfebreria-un-arte-con-tradicion-en-bilbaola-joyeria-y-orfebreria-un-arte-con-tradicion-en-bilbao\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>La chef turca Ebru Baybara ha sido proclamada ganadora del Basque Culinary World Prize 2023 por contribuir, desde la gastronom\u00eda, a la integraci\u00f3n cultural, apostando por el desarrollo social y la biodiversidad<\/p>\n","protected":false},"author":2,"featured_media":49066,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[129,79,138,76],"etiquetas_hoteles":[],"class_list":["post-49064","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-actividades","tag-eventos","tag-gente","tag-gourmet"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - 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