{"id":1088,"date":"2025-07-25T10:00:45","date_gmt":"2025-07-25T08:00:45","guid":{"rendered":"https:\/\/www.medcookingcongress.com\/?page_id=1088"},"modified":"2025-09-05T15:38:19","modified_gmt":"2025-09-05T13:38:19","slug":"magazine","status":"publish","type":"page","link":"https:\/\/www.medcookingcongress.com\/en\/magazine\/","title":{"rendered":"magazine"},"content":{"rendered":"
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Magazine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Gusto Mediterraneo \u00e8 un marchio registrato creato dalla societ\u00e0 BY TOURIST, Editoria e Comunicazione, specializzata nei settori di nautica, turismo, enogastronomia e sport. Gusto Mediterraneo nasce con l\u2019obiettivo di promuovere in termini turistici il mondo dell\u2019enogastronomia, da mare a terra, con le tipicit\u00e0 di piccoli e grandi Comuni, con i sapori dei prodotti esaltati da mani esperte di cuochi recensiti da l\u201dEspresso, di ristoranti con stelle Michelin, di taverne ed osterie con chiocciole Slow Food.<\/p><\/div><\/div><\/div><\/div><\/div>

Ed ancora per raccontare bevande e prodotti lavorati in modo artigianale, conservando tradizioni e sapori dei singoli territori, riuscendo ad esaltare le caratteristiche peculiari dei singoli prodotti. I nostri viaggi partono dalla Campania, per spaziare in tutto il Sud Italia. Viaggiamo via mare, tra pescherecci, imbarcazioni di lusso, aliscafi ed HSC. Arrivati nei vari porti, inizia la ricerca di profumi e ricette dal GUSTO MEDITERRANEO<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2025<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2024<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2023<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2022<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2021<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2019<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2018<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2016<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2013<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2013<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2012 - III<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2012 - II<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2012<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2011 - IV<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2011 - III<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2011 II<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2011 <\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010 V<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010 - VI<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010 - IV<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010 - III<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010 - II<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2010<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Magazine Gusto Mediterraneo \u00e8 un marchio registrato creato dalla societ\u00e0 BY TOURIST, Editoria e Comunicazione, specializzata nei settori di nautica, turismo, enogastronomia e sport. Gusto Mediterraneo nasce con l\u2019obiettivo di promuovere in termini turistici il mondo dell\u2019enogastronomia, da mare a terra, con le tipicit\u00e0 di piccoli e grandi Comuni, con i sapori dei prodotti esaltati da mani esperte di cuochi recensiti da l\u201dEspresso, di ristoranti con stelle Michelin, di taverne ed osterie con chiocciole Slow Food. Ed ancora per raccontare bevande e prodotti lavorati in modo artigianale, conservando tradizioni e sapori dei singoli territori, riuscendo ad esaltare le caratteristiche peculiari dei singoli prodotti. I nostri viaggi partono dalla Campania, per spaziare in tutto il Sud Italia. Viaggiamo via mare, tra pescherecci, imbarcazioni di lusso, aliscafi ed HSC. Arrivati nei vari porti, inizia la ricerca di profumi e ricette dal GUSTO MEDITERRANEO 2025 2024 2023 2022 2021 2019 2018 2016 2013 2013 2012 – III 2012 – II 2012 2011 – IV 2011 – III 2011 II 2011 2010 V 2010 – VI 2010 – IV 2010 – III 2010 – II 2010<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","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":"disabled","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":"default","ast-page-background-enabled":"default","ast-page-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":"","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-4)","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-4)","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-4)","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":""},"class_list":["post-1088","page","type-page","status-publish","hentry"],"yoast_head":"\nmagazine - Mediterranean Cooking Congress<\/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:\/\/www.medcookingcongress.com\/en\/magazine\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"magazine - Mediterranean Cooking Congress\" \/>\n<meta property=\"og:description\" content=\"Magazine Gusto Mediterraneo \u00e8 un marchio registrato creato dalla societ\u00e0 BY TOURIST, Editoria e Comunicazione, specializzata nei settori di nautica, turismo, enogastronomia e sport. Gusto Mediterraneo nasce con l\u2019obiettivo di promuovere in termini turistici il mondo dell\u2019enogastronomia, da mare a terra, con le tipicit\u00e0 di piccoli e grandi Comuni, con i sapori dei prodotti esaltati da mani esperte di cuochi recensiti da l\u201dEspresso, di ristoranti con stelle Michelin, di taverne ed osterie con chiocciole Slow Food. Ed ancora per raccontare bevande e prodotti lavorati in modo artigianale, conservando tradizioni e sapori dei singoli territori, riuscendo ad esaltare le caratteristiche peculiari dei singoli prodotti. I nostri viaggi partono dalla Campania, per spaziare in tutto il Sud Italia. Viaggiamo via mare, tra pescherecci, imbarcazioni di lusso, aliscafi ed HSC. 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Gusto Mediterraneo nasce con l\u2019obiettivo di promuovere in termini turistici il mondo dell\u2019enogastronomia, da mare a terra, con le tipicit\u00e0 di piccoli e grandi Comuni, con i sapori dei prodotti esaltati da mani esperte di cuochi recensiti da l\u201dEspresso, di ristoranti con stelle Michelin, di taverne ed osterie con chiocciole Slow Food. Ed ancora per raccontare bevande e prodotti lavorati in modo artigianale, conservando tradizioni e sapori dei singoli territori, riuscendo ad esaltare le caratteristiche peculiari dei singoli prodotti. I nostri viaggi partono dalla Campania, per spaziare in tutto il Sud Italia. Viaggiamo via mare, tra pescherecci, imbarcazioni di lusso, aliscafi ed HSC. 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