{"id":441,"date":"2025-07-22T17:21:15","date_gmt":"2025-07-22T15:21:15","guid":{"rendered":"https:\/\/www.medcookingcongress.com\/?page_id=441"},"modified":"2025-07-25T17:15:51","modified_gmt":"2025-07-25T15:15:51","slug":"barcellona","status":"publish","type":"page","link":"https:\/\/www.medcookingcongress.com\/en\/barcellona\/","title":{"rendered":"Barcellona"},"content":{"rendered":"

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Tra fam trip e degustazioni a Barcellona e dintorni, visita ad aziende rinomate e tra queste anche la societ\u00e0 leader nella produzione di porcellane e piatti di prestigio, come la Pordamsa di Girona, con tour esclusivo per giornalisti internazionali e chef del Mediterraneo. Tra i presenti a Barcellona gli chef stellati come Cristina Bowerman, ristorante Glass Hostaria di Roma, Michele Deleo, Rossellinis di Ravello, Vincenzo Guarino, il Pievano in Chianti, Felice Lo Basso, Lo Basso Restaurant di Milano, Antonio e Fabrizio Mellino dei Quattro Passi di Nerano ed ancora dalla Croazia Andrej Barbieri e dalla Francia per il settore Pizzerie Gourmet Gennaro Nasti, dall\u2019Italia Luigi Acciaio (Presidente Associazione Pizza Napoletana Gourmet) e Giuseppe Vesi (Pizzagourmet con doppia sede a Napoli), per la pasticceria casertana Anna Chiavazzo di Il Giardino di Ginevra. Per i media, invece, i giornalisti Edoardo Raspelli, gi\u00e0 direttore della Guida de L\u2019Espresso ed oggi giornalista de La Stampa e della trasmissione Mediaset \u201cMela Verde\u201d; Santa di Salvo, esperta di gastronomia de Il Mattino, Vincenzo D\u2019Antonio di Italia a Tavola; Luigi Franchi di Sala&Cucina, Alessia Trivelli di Adnkronos, Sara Colonna di Food.<\/p><\/div><\/div><\/div><\/div>\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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Barcellona Tra fam trip e degustazioni a Barcellona e dintorni, visita ad aziende rinomate e tra queste anche la societ\u00e0 leader nella produzione di porcellane e piatti di prestigio, come la Pordamsa di Girona, con tour esclusivo per giornalisti internazionali e chef del Mediterraneo. Tra i presenti a Barcellona gli chef stellati come Cristina Bowerman, ristorante Glass Hostaria di Roma, Michele Deleo, Rossellinis di Ravello, Vincenzo Guarino, il Pievano in Chianti, Felice Lo Basso, Lo Basso Restaurant di Milano, Antonio e Fabrizio Mellino dei Quattro Passi di Nerano ed ancora dalla Croazia Andrej Barbieri e dalla Francia per il settore Pizzerie Gourmet Gennaro Nasti, dall\u2019Italia Luigi Acciaio (Presidente Associazione Pizza Napoletana Gourmet) e Giuseppe Vesi (Pizzagourmet con doppia sede a Napoli), per la pasticceria casertana Anna Chiavazzo di Il Giardino di Ginevra. Per i media, invece, i giornalisti Edoardo Raspelli, gi\u00e0 direttore della Guida de L\u2019Espresso ed oggi giornalista de La Stampa e della trasmissione Mediaset \u201cMela Verde\u201d; Santa di Salvo, esperta di gastronomia de Il Mattino, Vincenzo D\u2019Antonio di Italia a Tavola; Luigi Franchi di Sala&Cucina, Alessia Trivelli di Adnkronos, Sara Colonna di Food.<\/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-441","page","type-page","status-publish","hentry"],"yoast_head":"\nBarcellona - 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\/barcellona\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barcellona - Mediterranean Cooking Congress\" \/>\n<meta property=\"og:description\" content=\"Barcellona Tra fam trip e degustazioni a Barcellona e dintorni, visita ad aziende rinomate e tra queste anche la societ\u00e0 leader nella produzione di porcellane e piatti di prestigio, come la Pordamsa di Girona, con tour esclusivo per giornalisti internazionali e chef del Mediterraneo. 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