podcast

Pedro Aguilera: volver al pueblo, cocinar desde la raíz y ganar una estrella Michelin

Cuando ser normal es algo extraordinario

(podcast) Especial Madrid Fusión: Juan Luis García, Pitu Roca y Magdalena Merino

gdegastronomia

<img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052" alt="gdegastronomia" decoding="async" srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" sizes="(max-width: 1024px) 100vw, 1024px" />

El dulce, las tapas y los guisos. Ep 5

gdegastronomia

<img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052" alt="gdegastronomia" decoding="async" srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" sizes="(max-width: 1024px) 100vw, 1024px" />

Salazones, los bombones de siempre y un buen gin tónico. Ep 4

gdegastronomia

<img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052" alt="gdegastronomia" decoding="async" srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" sizes="(max-width: 1024px) 100vw, 1024px" />

Madrid fusión, Nacho Manzano y el futuro de la gastronomía asturiana. Ep 3

gdegastronomia

<img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" data-src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052 lazyload" alt="gdegastronomia" decoding="async" data-srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" data-sizes="(max-width: 1024px) 100vw, 1024px" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" style="--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024/576;" /><noscript><img loading="lazy" width="1024" height="576" src="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg" class="attachment-full size-full wp-image-20052" alt="gdegastronomia" decoding="async" srcset="https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa.jpg 1024w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-900x506.jpg 900w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-300x169.jpg 300w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-768x432.jpg 768w, https://gdegastronomia.es/wp-content/uploads/2020/01/121578659732_GdeGastronomia_rpa-750x422.jpg 750w" sizes="(max-width: 1024px) 100vw, 1024px" />

El fraude de la miel, el queso de las estrellas y las dietas milagro. Ep 2

gdegastronomia

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Microbiota, famoso en el mundo entero y mucho Monte. Ep 1