{"id":1411,"date":"2025-12-22T23:04:00","date_gmt":"2025-12-22T22:04:00","guid":{"rendered":"https:\/\/agora.xtec.cat\/insgastronomia\/?p=1411"},"modified":"2025-12-23T13:10:09","modified_gmt":"2025-12-23T12:10:09","slug":"fricando-solidari-a-ligb-amb-lalcalde-i-10-xefs","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insgastronomia\/general\/fricando-solidari-a-ligb-amb-lalcalde-i-10-xefs\/","title":{"rendered":"Fricand\u00f3 solidari a l&#8217;IGB amb l&#8217;alcalde i 11 xefs amb estrella Michelin"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-servei-de-premsa wp-block-embed-servei-de-premsa\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"4prWKgT3pn\"><a href=\"https:\/\/ajuntament.barcelona.cat\/premsa\/2025\/12\/10\/xefs-catalans-i-lalumnat-de-linstitut-de-gastronomia-i-restauracio-de-barcelona-cuinen-un-menu-solidari-amb-provacuno\/\">Xefs catalans i l\u2019alumnat de l\u2019Institut de Gastronomia i Restauraci\u00f3 de Barcelona cuinen un men\u00fa solidari amb PROVACUNO<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Xefs catalans i l\u2019alumnat de l\u2019Institut de Gastronomia i Restauraci\u00f3 de Barcelona cuinen un men\u00fa solidari amb PROVACUNO&#8221; &#8212; Servei de Premsa\" src=\"https:\/\/ajuntament.barcelona.cat\/premsa\/2025\/12\/10\/xefs-catalans-i-lalumnat-de-linstitut-de-gastronomia-i-restauracio-de-barcelona-cuinen-un-menu-solidari-amb-provacuno\/embed\/#?secret=ihemqdYVBF#?secret=4prWKgT3pn\" data-secret=\"4prWKgT3pn\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>La iniciativa, que s\u2019emmarca en la campanya \u201cBarcelona, el cor de Nadal\u201d, ha comptat en aquesta ocasi\u00f3 amb 11 xefs, amb Estrella Michelin, Paco P\u00e9rez, Joel Castany\u00e9, Hnos.Torres, Juanlu Fern\u00e1ndez, Paco M\u00e9ndez i Albert Raurich i els chefs Takeshi Somekawa, Ada Parellada, Elena Cerezo, Carlota Claver, Naoyuki Haginoya y Takanori Osawa, que han elaborat el ja tradicional fricand\u00f3 de vedella, cl\u00e0ssic de la gastronomia catalana i d\u2019aquesta acci\u00f3 que se celebra per tercer any consecutiu a la ciutat comtal.<\/p>\n\n\n\n<p>L\u2019acci\u00f3 forma part de la campanya nadalenca de la ciutat i se celebra a l\u2019Institut de Gastronomia i &nbsp;Restauraci\u00f3 de Barcelona, un centre formatiu p\u00fablic que t\u00e9 com a objectiu principal la formaci\u00f3 professional d\u2019excel\u00b7l\u00e8ncia en el sector de l\u2019hostaleria i la restauraci\u00f3. Precisament i com a novetat d\u2019aquesta edici\u00f3, l\u2019alumnat del centre ha participat en la preparaci\u00f3 del men\u00fa amb l\u2019elaboraci\u00f3 dels entrants, el primer plat i les postres, de manera que s\u2019ofereix un menjar complet i saludable, amb ingredients provinents de la xarxa de mercats municipals de la ciutat, gr\u00e0cies a la col\u00b7laboraci\u00f3 de l\u2019Institut de Mercats Municipals de Barcelona (IMMB)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La iniciativa, que s\u2019emmarca en la campanya \u201cBarcelona, el cor de Nadal\u201d, ha comptat en aquesta ocasi\u00f3 amb 11 xefs, amb Estrella Michelin, Paco P\u00e9rez, Joel Castany\u00e9, Hnos.Torres, Juanlu Fern\u00e1ndez, Paco M\u00e9ndez i Albert Raurich i els chefs Takeshi Somekawa, Ada Parellada, Elena Cerezo, Carlota Claver, Naoyuki Haginoya y Takanori Osawa, que han elaborat el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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