{"id":18052,"date":"2021-12-17T09:14:01","date_gmt":"2021-12-17T08:14:01","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomia\/hemos-creado-algo-unico-joxe-mari-aizega-director-de-basque-culinary-center\/"},"modified":"2022-09-08T17:59:45","modified_gmt":"2022-09-08T15:59:45","slug":"zerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/eu\/gastronomia\/zerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria\/","title":{"rendered":"&#8220;Zerbait paregabea sortu dugu&#8221;, Joxe Mari Aizega, Basque Culinary Centerreko zuzendaria"},"content":{"rendered":"\n<h3>\n\t\tPLANES\n\t<\/h3>\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>Aurkeztu berri den <strong>Gu\u00eda Michelin 2022<\/strong>an, <strong>Basque Culinary Center<\/strong>reko hiru ikasle ohik izarra lortu dute. Zerbaitegatik izango da. <strong>Joxe Mari Aizega<\/strong> zuzendariak nazioartean ezaguna den unibertsitate gastronomiko bakar eta berritzaile honen ibilbidea eta etorkizuna errepasatu ditu <strong>BasqueMagazine<\/strong>-rentzat bere <strong>hamargarren urteurrenean<\/strong>.<\/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_1856558440 essb_size_s print-no\" id=\"essb_displayed_1616052906_1856558440\" data-essb-postid=\"18052\" 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\/eu\/gastronomia\/zerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/zerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria\/\" data-essb-instance=\"1856558440\"><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=%27Zerbait%20paregabea%20sortu%20dugu%27%2C%20Joxe%20Mari%20Aizega%2C%20Basque%20Culinary%20Centerreko%20zuzendaria%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fzerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria%2F\" title=\"Partekatu sare gehiagotan WhatsApp\" onclick=\"essb.whatsapp('%27Zerbait%20paregabea%20sortu%20dugu%27%2C%20Joxe%20Mari%20Aizega%2C%20Basque%20Culinary%20Centerreko%20zuzendaria%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fzerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria%2F', '1856558440'); 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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;1856558440&#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>\n\t<p><strong>Nola baloratzen dituzu BCCren hamar urte hauek?<\/strong><\/p>\n<p>Zerbait bakarra sortu dugula uste dut, jarduera-ekosistema oso zabala eskainiz. Inoiz egin ez diren eta nazioarteko erreferentziazko zentro gisa kokatu gaituzten jarduerak garatuz. Hutsetik hasi ginen, folio zuri batekin, eta zorte handia izan dut lehen unetik bizi izan dudalako.<\/p>\n<p><strong>Unibertsitatea, ekitaldiak, berrikuntza eta enpresei laguntzea eskaintzen dute.<\/strong><\/p>\n<p>Gastronomia-zientzietako unibertsitate-fakultate batetik [ikasturte honetan, 48 herrialdetako ikasleekin], lau urteko graduarekin, 10 master, profesionalentzako ikastaro mordoa (aurrez aurrekoak eta online). Gastronomian gogotsu garenoi ere eskaintza bikaina. Hona etorri eta ikastaroak egiten dituzten lokalak edo bisitariak dira, batez ere sukaldaritzakoak, arratsaldez, asteburuetan edo oporretan.<\/p>\n<p>Bigarren jarduera-ardatz bat gastronomiako zentro teknologikoa da. Bertan, batez ere, ikerkuntzan, berrikuntzan eta produktu- eta zerbitzu-enpresekin egiten dugu lan, ekintzaileari <em>Culinary Action<\/em> izeneko ekimenarekin lagunduz. Beste ekimen eta ekitaldi batzuk ere garatzen ditugu, hala nola kongresu profesionalak, ekitaldi sozialak (Zinemaldian antolatzen dugun <em>Culinary Zinema<\/em>, adibidez), edo berriki emandako <em>Basque Culinary Word Price<\/em> saria.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/12\/Culinary1-2.jpg\" alt=\"BCCko ikasleak beren prestakuntzan.\" itemprop=\"image\" title=\"BCCko ikasleak beren prestakuntzan.\" onerror=\"this.style.display='none'\"  \/>\n\t\tBCCko ikasleak beren prestakuntzan.\n\t<p><strong>Nola irudikatzen dituzu BCCren hurrengo 10 urteak?<\/strong><\/p>\n<p>Orain arte egin duguna hobetu eta sakondu behar dugu. Adibidez, nazioarteko garapenean. Garatu dugun esperientzia honetatik, nazioarteko nodoak izan ditzakegu. Kroazian lau urterako akordioa dugu, eta Georgian ere hainbat ekimenetan laguntzen ari gara.<\/p>\n<p><strong>Modeloa esportatu?<\/strong><\/p>\n<p>Tokiko bazkideekin akordioak eta aliantzak lortu nahi ditugu, eta haiekin lankidetzan aritu nortasun propioa duen zerbait sortzeko. Ez dugu frankiziarik egingo. Gure esperientzia tokiko bazkide bati eskainiko diogu proiektu propio bat sortzeko eta horren garapenean inplikatuko gara. <em>Joint ventures<\/em> moduko bat dira, eta gure ideia da, pixkanaka, nazioarteko sare bat sortzea.<\/p>\n<p><strong>Itzul gaitezen etorkizunera.<\/strong><\/p>\n<p>Uste dut, sektorearen barruan, gehiago sakondu behar dugula berrikuntzan eta ekintzailetzan Euskadin. Eraikin berri bat eraikiko dugu Donostiako Gros auzoan, berrikuntzarako, enpresekiko harremanetarako eta talentu ekintzailea erakartzeko eta tokiko talentua babesteko. GOE, <em>Gastronomy Open Ecosystem<\/em> izeneko proiektu bati lotuta dago, eta horren bidez nazioarteko ekosistema bat sortu nahi dugu.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/12\/Culinary2.jpg\" alt=\"Culinary2\" itemprop=\"image\" title=\"Culinary2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>3.000 pertsona baino gehiago trebatzen dira urtean Donostiako Basque Culinary Centerren<\/strong><\/p>\n\t<p><strong>Gastronomiaren digitalizazioa, nora doa?<\/strong><\/p>\n<p>Digitalizazioa gauza guztietan dago. Duela bi urte jarri genuen martxan <em>Digital Gastronomy Lab<\/em>, Tabakaleran, irtenbide digital berriekin esperimentatzeko. Gastronomian, digitala back office-an eta front office-an dago. Jatetxeak konponbide digitalak ezartzen ari dira gauza guztietan: erreserben kudeaketatik bertatik, hornitzaileen kudeaketatik, langileetatik, txandetatik, trazabilitatetik, eta gero, frontean, gero eta gehiago gara: jankideak jatetxe baten esperientziak izaten hasten da, digitalaren, sareen, argazkien bidez, platerak ikusten hasten zara webgunean, eta jatetxe horretara joaten zarenean zer gertatuko den ulertzen hasten zara.<\/p>\n<p>Jatetxearen eta jankidearen arteko harremanean gauza berri asko gertatzen hasi dira eta teknologia oso presente dago. Eta hori aurrera doa. Kontua da jatetxeetako aniztasuna oso handia dela. Batzuk burura joaten dira eta dagoeneko kudeatzen dute datua, eta beste batzuk oraindik abc-an daude.<\/p>\n<p><strong>Adibiderik?<\/strong><\/p>\n<p>Adimen artifizialeko soluzioak, esaten dizkizutenak, adibidez: gaur zure hirian ekitaldi hau dago, jatetxe hauek itxi egingo dituzte eta pentsatzekoa da zuk mahaikide-fluxu hau izango duzula. Horrekin zuk planifikatzen dituzu, langileak, ekoizpenak&#8230;<\/p>\n<p>Gure lana da egoera hori behatzea eta irtenbide digital berriak dakartzaten ekintzaileei laguntzea, prestatzea, etab. Sektoreak zer behar duen ikustea eta hori eskaintzeko lan egitea.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/12\/r3.jpg\" alt=\"Joxe Mari Aizega\" itemprop=\"image\" title=\"r3\" onerror=\"this.style.display='none'\"  \/>\n\t\tJoxe Mari Aizega\n\t<p><strong>BCC existituko litzateke Donostiako gastronomia tradiziorik gabe?<\/strong><\/p>\n<p>Ez. BCC ez litzateke existituko Donostia\/Gipuzkoa\/Euskadi munduko helmuga gastronomiko gisa kokatu duten profesional horiek izan ez balira. Euskal sukaldaritza berria, pintxoak, sagardotegiak, elkarteak, azokak, erretegiak&#8230; direla eta, oso lurralde txikian nortasun eta aniztasun handia dago.<\/p>\n<p>Gastronomia jada <em>lifestyle<\/em> da nazioartean, baina hona etortzen zarenean eskaintza aparta egiten zaizu. Aktibo handi horrek, gainera, aberastasun handia sortzen du lurralde osoan eta hainbat sektoretan.<\/p>\n\t<p>Ez galdu:<\/p>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/pays-basqueko-zaporeak\/\" content=\"Pays Basqueko zaporeak\" \/><meta itemprop=\"datePublished\" content=\"2021-07-23\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"646\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/gastronomia\/pays-basqueko-zaporeak\/' title='Pays Basqueko zaporeak'><img decoding=\"async\" width=\"970\" height=\"646\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png\" alt=\"Espelette ziapea\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim-300x200.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim-768x511.png 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-112'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/gastronomia-eu-2\/'>Gastronomia<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/gastronomia\/pays-basqueko-zaporeak\/' title='Pays Basqueko zaporeak'>Pays Basqueko zaporeak<\/a><\/h2>\n    \t<p>Pays Basquek xarma handia du deskubritzeko, eta, horien artean, bere gastronomia zaindua nabarmentzen da, Pirinio Atlantikoetako inguru hau bisitatzeak beti merezi izatea eragiten baitu. Adi G\u00e2teau Basquerekin, ez duzue ahaztuko.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/pays-basqueko-zaporeak\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\t<h3><strong>BASQUE CULINARY CENTER<\/strong><\/h3>\n\n<p>Paseo Juan Avelino Barriola, 101<\/p>\n\n<p>20009 Donostia (Gipuzkoa)<\/p>\n\n<p><abbr lang=\"es\" title=\"Tel\u00e9fono\">Tel.<\/abbr>: +34 943 574 500 email: info@bculinary.com<\/p>\n\n<p><a href=\"http:\/\/www.bculinary.com\">www.bculinary.com<\/a><\/p>\n<h2>\n\t\tHarpidetu zaitez gure Newsletterrera\n\t<\/h2>\n\t<p>Kalitate turistikoko edukirik onena dugu, zure posta elektronikora bidaliko dizugu hamabost egunetik behin.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_2\" 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=\"2\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Mesedez bete eremu hau\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Zure helbide elektronikoa baliogabea da\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"53b23a0294\">\n\t\t\t\t<div class=\"sib_signup_box_inside_2\">\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=\"Zure posta elektronikoa\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Harpidetu nahi dut\">\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_2 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_2 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_2 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_2 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<h2>\n\t\tTe van a encantar\n\t<\/h2>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/ongi-etorri-gipuzkoara\/\" content=\"Ongi etorri Gipuzkoara!\" \/><meta itemprop=\"datePublished\" content=\"2022-03-17\" \/><meta itemprop=\"dateModified\" content=\"2022-09-07\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Gipuzkoa-Turismoa.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\/eu\/bizitza-ona\/ongi-etorri-gipuzkoara\/' title='Ongi etorri Gipuzkoara!'><!-- Featured Video Plus v2.3.3 -->\n<iframe title=\"Gipuzkoa Turismoa\" width=\"612\" height=\"344\" src=\"https:\/\/www.youtube.com\/embed\/V4dpLztVof0?width=612&#038;height=344&#038;autoplay&#038;origin=https%3A%2F%2Fbasquemagazine.com%2Feu%2F\" frameborder=\"0\" allow=\"accelerometer; 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Gainera, 7 euskal jatetxek jaso dute saria.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/getariako-elkano-tres-soles-jatetxe-berria-repsol-gidan\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/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\/eu\/planak\/arditurriko-bide-berdea-natura-donostiatik-gertu\/\" content=\"Arditurriko bide berdea, natura Donostiatik gertu\" \/><meta itemprop=\"datePublished\" content=\"2021-08-06\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Arditurri-2020-1.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"661\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/planak\/arditurriko-bide-berdea-natura-donostiatik-gertu\/' title='Arditurriko bide berdea, natura Donostiatik gertu'><img decoding=\"async\" width=\"970\" height=\"661\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Arditurri-2020-1.jpg\" alt=\"Arditurriko bide berdea\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Arditurri-2020-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Arditurri-2020-1-300x204.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/Arditurri-2020-1-768x523.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-122'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/planak\/'>Planak<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/planak\/arditurriko-bide-berdea-natura-donostiatik-gertu\/' title='Arditurriko bide berdea, natura Donostiatik gertu'>Arditurriko bide berdea, natura Donostiatik gertu<\/a><\/h2>\n    \t<p>7 kilometroko ibilbideak, bizikleta-bide baten bidez Donostiarekin lotuta, Oiartzun zeharkatzen du eta Aiako Harria Parke Naturalarekin lotzen du.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/planak\/arditurriko-bide-berdea-natura-donostiatik-gertu\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/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\/eu\/bizitza-ona\/bai-nahi-dut-hemen-dira-berriro-aurrez-aurreko-ezkontzak\/\" content=\"Bai, nahi dut. Hemen dira berriro aurrez aurreko ezkontzak!\" \/><meta itemprop=\"datePublished\" content=\"2022-03-15\" \/><meta itemprop=\"dateModified\" content=\"2022-09-07\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/2912445.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"546\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/bizitza-ona\/bai-nahi-dut-hemen-dira-berriro-aurrez-aurreko-ezkontzak\/' title='Bai, nahi dut. Hemen dira berriro aurrez aurreko ezkontzak!'><img decoding=\"async\" width=\"970\" height=\"546\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/2912445.jpg\" alt=\"\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/2912445.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/2912445-300x169.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/2912445-768x432.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-116'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/bizitza-gozatu\/'>Bizitza Gozatu<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/bizitza-ona\/bai-nahi-dut-hemen-dira-berriro-aurrez-aurreko-ezkontzak\/' title='Bai, nahi dut. Hemen dira berriro aurrez aurreko ezkontzak!'>Bai, nahi dut. Hemen dira berriro aurrez aurreko ezkontzak!<\/a><\/h2>\n    \t<p>#CataiByGipuzkoaBodas Market igande honetan, Beasaingo Igartza jauregian, profesional ugari biltzen dituen eztei sektoreko berri guztiak erakutsiko ditu.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/bai-nahi-dut-hemen-dira-berriro-aurrez-aurreko-ezkontzak\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>Michelin 2022 gidan, Basque Culinary Centerreko hiru ikasle ohik izarra lortu dute. Zerbaitegatik izango da. Joxe Mari Aizega zuzendariak euskal unibertsitate gastronomiko honen ibilbidea eta etorkizuna errepasatzen du BasqueMagazine-rentzat.<\/p>\n","protected":false},"author":2,"featured_media":18006,"parent":6303,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[112],"tags":[130,134,133,192,153,218],"etiquetas_hoteles":[],"class_list":["post-18052","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia-eu-2","tag-gipuzkoa-eu","tag-gourmet-eu","tag-jatetxeak","tag-jendea","tag-kopak","tag-tradizioak"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>&quot;Zerbait paregabea sortu dugu&quot;, Joxe Mari Aizega, Basque Culinary Centerreko zuzendaria - BasqueMagazine<\/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:\/\/basquemagazine.com\/eu\/gastronomia\/zerbait-paregabea-sortu-dugu-joxe-mari-aizega-basque-culinary-centerreko-zuzendaria\/\" \/>\n<meta property=\"og:locale\" content=\"eu_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Zerbait paregabea sortu dugu&quot;, Joxe Mari Aizega, Basque Culinary Centerreko zuzendaria\" \/>\n<meta property=\"og:description\" content=\"Michelin 2022 gidan, Basque Culinary Centerreko hiru ikasle ohik izarra lortu dute. 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