{"id":2457,"date":"2021-10-10T14:17:00","date_gmt":"2021-10-10T12:17:00","guid":{"rendered":"https:\/\/dev.avicsa.com\/?post_type=revista&#038;p=2457"},"modified":"2025-09-05T11:30:53","modified_gmt":"2025-09-05T09:30:53","slug":"marisc-cru-pelat-la-classificacio-iberica","status":"publish","type":"revista","link":"https:\/\/dev.avicsa.com\/es\/revista\/marisc-cru-pelat-la-classificacio-iberica\/","title":{"rendered":"El marisco crudo pelado, la clasificaci\u00f3n ib\u00e9rica y maridajes"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Presentamos un nuevo proyectos que ha estado cocinado a fuego lento. Una revista gastron\u00f3mica, interactiva y gratuita, que se adapta a la era digital que estamos viviendo y con la que deseamos aportarte el m\u00e1ximo valor gastron\u00f3mico posible. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En esta primera edici\u00f3n, hablamos del marisco crudo pelado, para informarte sobre los procesos que sigue para no perder sus propiedades y que tu puedas disfrutarlo al 100% en tus recetas. Aumentaran cualquier categor\u00eda gastron\u00f3mica. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s, tambi\u00e9n compartimos contigo la clasificaci\u00f3n en ib\u00e9ricos y te aportamos algunos maridajes entre vinos y quesos que resultan exquisitos. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a1Esperamos que la disfrutes y la sigas de cerca! <\/p>","protected":false},"excerpt":{"rendered":"<p>Receptes, maridatges, productes&#8230; i una not\u00edcia important!<\/p>","protected":false},"featured_media":2462,"template":"","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"class_list":["post-2457","revista","type-revista","status-publish","has-post-thumbnail","hentry"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1.jpg",500,714,false],"thumbnail":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1-150x150.jpg",150,150,true],"medium":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1-210x300.jpg",210,300,true],"medium_large":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1.jpg",500,714,false],"large":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1.jpg",500,714,false],"1536x1536":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1.jpg",500,714,false],"2048x2048":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1.jpg",500,714,false],"trp-custom-language-flag":["https:\/\/dev.avicsa.com\/wp-content\/uploads\/2021\/10\/PORTADA-1-8x12.jpg",8,12,true]},"uagb_author_info":{"display_name":"Ovidiu","author_link":"https:\/\/dev.avicsa.com\/es\/author\/"},"uagb_comment_info":0,"uagb_excerpt":"Receptes, maridatges, productes... i una not\u00edcia important!","_links":{"self":[{"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/revista\/2457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/revista"}],"about":[{"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/types\/revista"}],"version-history":[{"count":2,"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/revista\/2457\/revisions"}],"predecessor-version":[{"id":3883,"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/revista\/2457\/revisions\/3883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/media\/2462"}],"wp:attachment":[{"href":"https:\/\/dev.avicsa.com\/es\/wp-json\/wp\/v2\/media?parent=2457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}