{"id":5918,"date":"2021-07-20T09:44:06","date_gmt":"2021-07-20T09:44:06","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=5918"},"modified":"2021-07-21T09:50:59","modified_gmt":"2021-07-21T09:50:59","slug":"es-imposible-comer-mal-en-navarra-nacho-calvo","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/es-imposible-comer-mal-en-navarra-nacho-calvo\/","title":{"rendered":"Nacho Calvo: &#8220;Es imposible comer mal en Navarra&#8221;"},"content":{"rendered":"\r\n\r\n\t<a href=\"https:\/\/basquemagazine.com\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 Nacho Calvo: &#8220;Es imposible comer mal en Navarra&#8221;<h3>\r\n\t\tPLANES\r\n\t<\/h3>\r\n<h1>\r\n\t<\/h1>\r\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'\"  \/>\r\n<h4>\r\n\t\tM\u00e1s sobre:\r\n\t<\/h4>\r\n<h5>\r\n\t<\/h5>\r\n\t<p>Nacho Calvo es abogado y<strong> secretario general de la Asociaci\u00f3n de Hosteler\u00eda y Turismo<\/strong> <strong>de Navarra,<\/strong> una entidad que alberga a cientos de negocios de <strong>Navarra<\/strong>: hoteles, bares, restaurantes, campings, agencias de viajes y empresas de actividades tur\u00edsticas. La promoci\u00f3n <strong>tur\u00edstica<\/strong> y <strong>gastron\u00f3mica de Navarra, <\/strong>una de sus principales labores.<\/p>\r\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_1673216305 essb_size_s print-no\" id=\"essb_displayed_1616052906_1673216305\" data-essb-postid=\"5918\" 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\/es-imposible-comer-mal-en-navarra-nacho-calvo\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/es-imposible-comer-mal-en-navarra-nacho-calvo\/\" data-essb-instance=\"1673216305\"><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=Nacho%20Calvo%3A%20%27Es%20imposible%20comer%20mal%20en%20Navarra%27%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fes-imposible-comer-mal-en-navarra-nacho-calvo%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Nacho%20Calvo%3A%20%27Es%20imposible%20comer%20mal%20en%20Navarra%27%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fes-imposible-comer-mal-en-navarra-nacho-calvo%2F', '1673216305'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail 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-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;1673216305&#39;); 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>\r\n\t\r\n<p>La evoluci\u00f3n que ha tenido. Ha habido un progreso muy importante en todos los sentidos, pero puedo ponerte un ejemplo paradigm\u00e1tico: los bares.\u00a0 En los \u00faltimos veinte a\u00f1os su evoluci\u00f3n ha sido espectacular, con una oferta gastron\u00f3mica que ha situado a Navarra, y especialmente a Pamplona, como una de las mejores ciudades de pinchos del mundo.<\/p>\r\n\r\n<p>El cambio m\u00e1s significativo ha sido en la calidad de la propuesta gastron\u00f3mica y esto lo han conseguido gracias a una mejor formaci\u00f3n. Se han preocupado por formarse en cocina, por trabajar mejor los pinchos y a eso hay que unir la gran materia prima que tenemos en Navarra. La suma entre formaci\u00f3n y producto es lo que ha producido ese cambio espectacular. Lo mismo pasa con la restauraci\u00f3n, con m\u00e1s premios y reconocimientos. Todos esos cambios han hecho que tambi\u00e9n haya una demanda que va en continuo crecimiento, con la llegada de m\u00e1s turistas a Navarra. El dato relevante es que la media de crecimiento de empleo anual de la hosteler\u00eda en Navarra desde 1999 es del 2,6%, lo que se traduce en 600 nuevos trabajadores cada a\u00f1o en el sector.<\/p>\r\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-AlexMugica-Pam.jpg\" alt=\"Navarra, Alex M\u00fagica\" itemprop=\"image\" height=\"647\" width=\"970\" title=\"Navarra, Alex M\u00fagica\" onerror=\"this.style.display='none'\"  \/>\r\n\t\tNavarra, Alex M\u00fagica\r\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-Irunazarra-Pam.jpg\" alt=\"Navarra, Iru\u00f1azarra\" itemprop=\"image\" height=\"647\" width=\"970\" title=\"Navarra, Iru\u00f1azarra\" onerror=\"this.style.display='none'\"  \/>\r\n\t\tNavarra, Iru\u00f1azarra\r\n\t\r\n<p>Tenemos excelentes alojamientos, tanto hoteles como campings u otros formatos con una relaci\u00f3n calidad\/precio muy buena que atrae cada vez a m\u00e1s gente y nos hace ser muy competitivos. Ha aumentado mucho la oferta con establecimientos de calidad en toda la Comunidad, gracias tambi\u00e9n al entorno y a que Navarra interesa cada vez m\u00e1s a m\u00e1s gente.<\/p>\r\n\r\n<p>Actuamos como asesores, como un lobby de defensa de intereses, en formaci\u00f3n y en promoci\u00f3n, sobre todo en eventos gastron\u00f3micos, somos de las asociaciones que m\u00e1s actividades realizan del estado. Te puedo hablar de la Semana del Pincho, de la Cazuelica, de las Jornadas de Verdura de Primavera e invierno. Trabajamos siempre a largo plazo, con un sentido estrat\u00e9gico. Por ejemplo, en la Semana del Pincho se comenz\u00f3 con la participaci\u00f3n de quince o veinte establecimientos que ahora se acercan al centenar y con las verduras llevamos esa misma progresi\u00f3n. Queremos convertirlas en el emblema de nuestra gastronom\u00eda, nuestra se\u00f1a de identidad. Tambi\u00e9n trabajamos con nichos concretos, como el del turismo de salud, con el que se cre\u00f3 un cl\u00faster de trabajo en el que intervienen el Gobierno, ayuntamientos, hospitales o cl\u00ednicas como la Universitaria, adem\u00e1s del sector de hosteler\u00eda. En este sentido presentamos a mediado de diciembre el nuevo &#8220;servicio de Acogida&#8221;.<\/p>\r\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-Mercao-Pamplon.jpg\" alt=\"Navarra, Mercao\" itemprop=\"image\" height=\"553\" width=\"970\" title=\"Navarra, Mercao\" onerror=\"this.style.display='none'\"  \/>\r\n\t\r\n\r\n\r\n\t\r\n<p>Las aseguradoras americanas nos ped\u00edan que fu\u00e9ramos a recoger a los pacientes al aeropuerto, pero hemos cambiado el concepto de &#8220;recoger&#8221; por &#8220;acoger&#8221;. Les informamos sobre transporte, alojamiento, manutenci\u00f3n&#8230; Le tramitamos todo, la experiencia tur\u00edstica, el alojamiento, la gastronom\u00eda. Actuamos como una empresa de receptivo y le entregamos el cat\u00e1logo de experiencias tur\u00edsticas, que presentamos hace unos meses, con propuestas que van del golf al enoturismo, el senderismo o las rutas gastron\u00f3micas..<\/p>\r\n<p>Hay que tener en cuenta que en Navarra el turismo de salud supone 230 millones de euros anuales. Empezamos a trabajar en 2015 y este a\u00f1o el director de la Cl\u00ednica Universitaria declar\u00f3 que la facturaci\u00f3n ha crecido un 20% en cliente internacional. Trabajamos con Rusia, Estados Unidos, Europa, Sudam\u00e9rica&#8230; tenemos una gran ventaja competitiva en precio y calidad.<\/p>\r\n<h2>\r\n\t\tUna actividad intensa\r\n\t<\/h2>\r\n\t<p>Si, tratamos de llegar no s\u00f3lo al turismo en general, tambi\u00e9n productos tem\u00e1ticos como las rutas en moto, reforzadas por Navarider o el turismo gastron\u00f3mico. Estamos preparando una promoci\u00f3n conjunta de la gastronom\u00eda de Navarra, Pa\u00eds Vasco, La Rioja, Pa\u00eds Vasco Franc\u00e9s y el Bearn, norte de Espa\u00f1a y sur de Francia, con 45 estrellas Michel\u00edn, es algo muy potente y destacable para el turismo internacional.<\/p>\r\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/uigyfr6td.jpg\" alt=\"M\u00fagica\" itemprop=\"image\" height=\"647\" width=\"970\" title=\"M\u00fagica\" onerror=\"this.style.display='none'\"  \/>\r\n\t\tM\u00fagica\r\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-BaserriBerri-P.jpg\" alt=\"Baserri Berri\" itemprop=\"image\" height=\"647\" width=\"970\" title=\"Baserri Berri\" onerror=\"this.style.display='none'\"  \/>\r\n\t\tBaserri Berri\r\n\t\r\n<p>Si tengo que destacar una cosa lo que nos diferencia de otras zonas de Espa\u00f1a es la verdura, a nivel gastron\u00f3mico, paisaj\u00edstico y cultural: nadie en el mundo tiene este producto y de esta calidad. Las huertas del sur de Navarra y los hortelanos son un valor muy importante.<\/p>\r\n<p>Tambi\u00e9n destacar\u00eda Pamplona y el Casco Antiguo con su gran oferta de pinchos y los asadores de chuleta en el norte.<\/p>\r\n<p>En el conjunto hay un nivel gastron\u00f3mico de cultura popular muy alto. Lo m\u00e1s destacables es que es imposible comer mal en Navarra. Se van a llevar una gran sensaci\u00f3n porque la base de nuestra cocina es brutal y todos los cocineros y cocineras lo han mamado desde su casa.<\/p>\r\n<p>Adem\u00e1s de la gastronom\u00eda destacar\u00eda el legado hist\u00f3rico y cultural. La Valdorba y Tierra Estella con sus iglesias medievales, Pamplona con sus murallas, la catedral y el Casco Antiguo, el Camino de Santiago. Y el Bazt\u00e1n, con un paisaje id\u00edlico. Es verdad que su clima es m\u00e1s complicado, pero tiene una magia incre\u00edble, una de las zonas m\u00e1s bonitas de Espa\u00f1a.<\/p>\r\n\t\r\nC\/ Pedro I, n\u00ba 1 &#8211; 1\u00ba \u00b7 31007 Pamplona (NAVARRA)<br \/>\r\nTel.: 948 268412 &#8211;\u00a0 <a href=\"mailto:info@hostelerianavarra.com\">info@hostelerianavarra.com<\/a>\r\n\t<p>Si te gusta la noticia no puedes perderte:<\/p>\r\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/cultura\/lo-interesante-de-un-trabajo-es-el-proceso-de-investigacion\/\" content=\"&#8220;Lo interesante de un trabajo es el proceso de investigaci\u00f3n&#8221;\" \/><meta itemprop=\"datePublished\" content=\"2021-06-11\" \/><meta itemprop=\"dateModified\" content=\"2021-07-05\" \/><meta itemprop=\"name\" content=\"Tour Magazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"655\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\r\n\t<a href='https:\/\/basquemagazine.com\/cultura\/lo-interesante-de-un-trabajo-es-el-proceso-de-investigacion\/' title='&#8220;Lo interesante de un trabajo es el proceso de investigaci\u00f3n&#8221;'><img decoding=\"async\" width=\"970\" height=\"655\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg\" alt=\"Gorka trabajando en su estudio\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka-300x203.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka-768x519.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\r\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>\r\n    <h2><a href='https:\/\/basquemagazine.com\/cultura\/lo-interesante-de-un-trabajo-es-el-proceso-de-investigacion\/' title='&#8220;Lo interesante de un trabajo es el proceso de investigaci\u00f3n&#8221;'>&#8220;Lo interesante de un trabajo es el proceso de investigaci\u00f3n&#8221;<\/a><\/h2>\r\n    \t<p>Gorka Otsoa de Alda repasa su trayector\u00eda profesional en esta entrevista. Natural de \u00c1lava, dice que para \u00e9l lo interesante de un trabajo no es su desarrollo, sino todo el proceso de investigaci\u00f3n y b\u00fasqueda de soluciones.<\/p>\r\n    \t<a href=\"https:\/\/basquemagazine.com\/cultura\/lo-interesante-de-un-trabajo-es-el-proceso-de-investigacion\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\r\n\t\t<!-- .pp-content-posts -->\r\n<h2>\r\n\t\tSuscr\u00edbete a nuestra Newsletter\r\n\t<\/h2>\r\n\t<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\r\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\" 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title='Bodegas Corral, en el coraz\u00f3n del Camino de Santigo'><img decoding=\"async\" width=\"970\" height=\"486\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/BC-exterior-corral.png\" alt=\"Exterior de la bodega\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/BC-exterior-corral.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/BC-exterior-corral-300x150.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/BC-exterior-corral-768x385.png 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\r\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/gastronomia\/\" rel=\"tag\">Gastronom\u00eda<\/a>\r\n    <h2><a href='https:\/\/basquemagazine.com\/gastronomia\/bodegas-corral-en-el-corazon-del-camino-de-santigo\/' title='Bodegas Corral, en el coraz\u00f3n del Camino de Santigo'>Bodegas Corral, en el coraz\u00f3n del Camino de Santigo<\/a><\/h2>\r\n    \t<p>En este estrat\u00e9gico 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alt=\"\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/010-Katinka-Bock-Logbook-Artium-Museoa.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/010-Katinka-Bock-Logbook-Artium-Museoa-300x141.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/010-Katinka-Bock-Logbook-Artium-Museoa-768x361.jpg 768w\" sizes=\"(max-width: 970px) 100vw, 970px\" \/><\/a>\r\n\t\t<a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>\r\n    <h2><a href='https:\/\/basquemagazine.com\/cultura\/logbook-exposicion-de-katinka-bock-en-el-artium\/' title='&#8220;Logbook&#8221;, exposici\u00f3n de Katinka Bock en el Artium'>&#8220;Logbook&#8221;, exposici\u00f3n de Katinka Bock en el Artium<\/a><\/h2>\r\n    \t<p>La muestra presenta una selecci\u00f3n de obras realizadas por la artista en los \u00faltimos cinco a\u00f1os, varias de ellas producidas para esta exposici\u00f3n.<\/p>\r\n    \t<a 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