{"id":725,"date":"2019-10-02T12:43:34","date_gmt":"2019-10-02T11:43:34","guid":{"rendered":"http:\/\/www.trufgourmet.com\/?p=725\/"},"modified":"2022-11-18T11:54:31","modified_gmt":"2022-11-18T10:54:31","slug":"from-spanish-cuisine-to-heaven","status":"publish","type":"post","link":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/","title":{"rendered":"From Spanish Cuisine to heaven"},"content":{"rendered":"<h1>16 years ago a young Ferran Adri\u00e1 showed up on the cover of &#8220;The New York Times&#8221; making history in Spanish Cuisine.<\/h1>\n<p>&nbsp;<\/p>\n<div id=\"attachment_710\" style=\"width: 251px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-710\" class=\"wp-image-710 size-medium\" src=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT-241x300.jpg\" alt=\"16 years ago a young Ferran Adri\u00e1 showed up on the cover oFerran Adri\u00e1 on the cover of &quot;The New York Times&quot; in 2003.\" width=\"241\" height=\"300\" srcset=\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT-241x300.jpg 241w, https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg 523w\" sizes=\"(max-width: 241px) 100vw, 241px\" \/><\/a><p id=\"caption-attachment-710\" class=\"wp-caption-text\">Ferran Adri\u00e1 on the cover of &#8220;The New York Times&#8221; in 2003.<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>In his picture he was holding an &#8220;air of carrot&#8221;, where we could read<\/p>\n<p>&nbsp;<\/p>\n<h2>&#8220;The New Nouvelle Cuisine. How Spain is becoming the New France\u201d. Months later, the \u201cTime\u201d magazine included Adri\u00e1 in its list of the 100 most influential people in the world.<\/h2>\n<p>Recognitions like these marked a milestone for the founder of <strong>\u201cEl Bulli\u201d<\/strong> but also for the projection of Spanish cuisine.<\/p>\n<p>Nowadays we know concepts like &#8220;spherification&#8221;, &#8220;living salt&#8221;, liquid nitrogen, foams &#8230; many of these terms have been used for years in the kitchens of the best restaurants in the world.\u00a0 Other concepts are created every year by the most prestigious chefs such as <strong>Ferran Adri\u00e1, Elena Arzak, Mart\u00edn Berasategui, Pedro Subijana, David Mu\u00f1oz, Andoni Luis Aduriz, Quique Dacosta, Joan Roca, Dani Garc\u00eda, Eneko Atxa, Carme Ruscalleda, Jordi Roca, Jordi Cruz, Karlos Argui\u00f1ano, Jos\u00e9 Andr\u00e9s, Fina Puigdevall<\/strong> , e.g. thes list goes on. They are great ambassadors of Spanish gastronomy and of the \u2018Spain\u2019 brand around the world.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_713\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Subijana-y-Oscar-en-Soria.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-713\" class=\"wp-image-713 size-medium\" src=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Subijana-y-Oscar-en-Soria-300x240.jpg\" alt=\"The chefs Pedro Subijana and \u00d3scar Garc\u00eda in the Soria\u00b4s truffle Fair in 2019.\" width=\"300\" height=\"240\" srcset=\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Subijana-y-Oscar-en-Soria-300x240.jpg 300w, https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Subijana-y-Oscar-en-Soria-600x480.jpg 600w, https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Subijana-y-Oscar-en-Soria.jpg 650w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-713\" class=\"wp-caption-text\">The chefs Pedro Subijana and \u00d3scar Garc\u00eda in the Soria\u00b4s truffle Fair in 2019.<\/p><\/div>\n<p>They all know the truffle and use it in their fresh dishes to keep all its aroma and flavor. Because in Spain we not only have excellent chefs but the most valued truffle in the world, after the white truffle. That is it the Tuber Melanosporum that comes from several regions and provinces like Soria (Castilla y Le\u00f3n). More and more <strong>Spanish Truffle<\/strong> is well known all over the world just as it already happened with wine and oil. We are <strong>one of the main truffle producer countries in the world<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_650\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2018\/02\/Extra-black-truffle-peque.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-650\" class=\"wp-image-650 size-medium\" src=\"http:\/\/www.trufgourmet.com\/wp-content\/uploads\/2018\/02\/Extra-black-truffle-peque-300x225.jpg\" alt=\"Extra Quality truffle from Trufgourmet S.L.\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2018\/02\/Extra-black-truffle-peque-300x225.jpg 300w, https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2018\/02\/Extra-black-truffle-peque.jpg 320w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-650\" class=\"wp-caption-text\">Extra Quality truffle from Trufgourmet S.L.<\/p><\/div>\n<p>&nbsp;<\/p>\n<p>Many cultures have influenced our cuisine as it passes through the country, contributing to its richness and variety.<\/p>\n<p>As the president of the Spanish Gastronomy Royal Academy, Rafael Ans\u00f3n, says, &#8220;we have passed from the traditional cuisine to innovation and freedom, which goes beyond the sensory and the world of emotions&#8221;.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>16 years ago a young Ferran Adri\u00e1 showed up on the cover of &#8220;The New York Times&#8221; making history in Spanish Cuisine. &nbsp; &nbsp; In his picture he was holding an &#8220;air of carrot&#8221;, where we could read &nbsp; &#8220;The New Nouvelle Cuisine. How Spain is becoming the New France\u201d. Months later, the \u201cTime\u201d magazine [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[159,56,160,62,162,163,164,166,167,168,169,170,171,172,173,174,176,177,161,109,104],"class_list":["post-725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-andoni-luis-aduriz-en","tag-black-truffle","tag-carme-ruscalleda-en","tag-cook-black-truffle","tag-dani-garcia-en","tag-david-munoz-en","tag-elena-arzak-en","tag-eneko-atxa-en","tag-ferran-adria-en","tag-fina-puigdevall-en","tag-joan-roca-en","tag-jordi-cruz-en","tag-jordi-roca-en","tag-jose-andres-en","tag-karlos-arguinano-en","tag-martin-berasategui-en","tag-pedro-subijana-en","tag-quique-dacosta-en","tag-spanish-cuisine","tag-trufgourmet-en","tag-tuber-melanosporum-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From Spanish Cuisine to heaven - TrufGourmet<\/title>\n<meta name=\"description\" content=\"16 years ago a young Ferran Adri\u00e1 showed up on the cover of &quot;The New York Times&quot; making history in Spanish Cuisine. Truffle is a precious product.\" \/>\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.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Spanish Cuisine to heaven - TrufGourmet\" \/>\n<meta property=\"og:description\" content=\"16 years ago a young Ferran Adri\u00e1 showed up on the cover of &quot;The New York Times&quot; making history in Spanish Cuisine. Truffle is a precious product.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/\" \/>\n<meta property=\"og:site_name\" content=\"TrufGourmet\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/TrufGourmet\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-02T11:43:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-18T10:54:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"523\" \/>\n\t<meta property=\"og:image:height\" content=\"650\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"TrufGourmet\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TrufGourmet\" \/>\n<meta name=\"twitter:site\" content=\"@TrufGourmet\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"TrufGourmet\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/\",\"url\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/\",\"name\":\"From Spanish Cuisine to heaven - TrufGourmet\",\"isPartOf\":{\"@id\":\"https:\/\/www.trufgourmet.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg\",\"datePublished\":\"2019-10-02T11:43:34+00:00\",\"dateModified\":\"2022-11-18T10:54:31+00:00\",\"author\":{\"@id\":\"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/5003b87423019cb5851231d5254dc9e4\"},\"description\":\"16 years ago a young Ferran Adri\u00e1 showed up on the cover of \\\"The New York Times\\\" making history in Spanish Cuisine. Truffle is a precious product.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage\",\"url\":\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg\",\"contentUrl\":\"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg\",\"width\":523,\"height\":650},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.trufgourmet.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"From Spanish Cuisine to heaven\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/#website\",\"url\":\"https:\/\/www.trufgourmet.com\/en\/\",\"name\":\"TrufGourmet\",\"description\":\"El aut\u00e9ntico sabor inigualable de la trufa negra\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.trufgourmet.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/5003b87423019cb5851231d5254dc9e4\",\"name\":\"TrufGourmet\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/819ec46d7a232e2b7730c53254030914790cb9d6e2f8f277e5624586814dde6d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/819ec46d7a232e2b7730c53254030914790cb9d6e2f8f277e5624586814dde6d?s=96&d=mm&r=g\",\"caption\":\"TrufGourmet\"},\"url\":\"https:\/\/www.trufgourmet.com\/en\/author\/raquelviton\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"From Spanish Cuisine to heaven - TrufGourmet","description":"16 years ago a young Ferran Adri\u00e1 showed up on the cover of \"The New York Times\" making history in Spanish Cuisine. Truffle is a precious product.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/","og_locale":"en_US","og_type":"article","og_title":"From Spanish Cuisine to heaven - TrufGourmet","og_description":"16 years ago a young Ferran Adri\u00e1 showed up on the cover of \"The New York Times\" making history in Spanish Cuisine. Truffle is a precious product.","og_url":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/","og_site_name":"TrufGourmet","article_publisher":"https:\/\/www.facebook.com\/TrufGourmet","article_published_time":"2019-10-02T11:43:34+00:00","article_modified_time":"2022-11-18T10:54:31+00:00","og_image":[{"width":523,"height":650,"url":"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg","type":"image\/jpeg"}],"author":"TrufGourmet","twitter_card":"summary_large_image","twitter_creator":"@TrufGourmet","twitter_site":"@TrufGourmet","twitter_misc":{"Written by":"TrufGourmet","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/","url":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/","name":"From Spanish Cuisine to heaven - TrufGourmet","isPartOf":{"@id":"https:\/\/www.trufgourmet.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage"},"image":{"@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage"},"thumbnailUrl":"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg","datePublished":"2019-10-02T11:43:34+00:00","dateModified":"2022-11-18T10:54:31+00:00","author":{"@id":"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/5003b87423019cb5851231d5254dc9e4"},"description":"16 years ago a young Ferran Adri\u00e1 showed up on the cover of \"The New York Times\" making history in Spanish Cuisine. Truffle is a precious product.","breadcrumb":{"@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#primaryimage","url":"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg","contentUrl":"https:\/\/www.trufgourmet.com\/wp-content\/uploads\/2019\/10\/Ferr\u00e1n-Adri\u00e1-NYT.jpg","width":523,"height":650},{"@type":"BreadcrumbList","@id":"https:\/\/www.trufgourmet.com\/en\/from-spanish-cuisine-to-heaven\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.trufgourmet.com\/en\/"},{"@type":"ListItem","position":2,"name":"From Spanish Cuisine to heaven"}]},{"@type":"WebSite","@id":"https:\/\/www.trufgourmet.com\/en\/#website","url":"https:\/\/www.trufgourmet.com\/en\/","name":"TrufGourmet","description":"El aut\u00e9ntico sabor inigualable de la trufa negra","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.trufgourmet.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/5003b87423019cb5851231d5254dc9e4","name":"TrufGourmet","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.trufgourmet.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/819ec46d7a232e2b7730c53254030914790cb9d6e2f8f277e5624586814dde6d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/819ec46d7a232e2b7730c53254030914790cb9d6e2f8f277e5624586814dde6d?s=96&d=mm&r=g","caption":"TrufGourmet"},"url":"https:\/\/www.trufgourmet.com\/en\/author\/raquelviton\/"}]}},"_links":{"self":[{"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/posts\/725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/comments?post=725"}],"version-history":[{"count":3,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/posts\/725\/revisions"}],"predecessor-version":[{"id":729,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/posts\/725\/revisions\/729"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/media\/710"}],"wp:attachment":[{"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/media?parent=725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/categories?post=725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.trufgourmet.com\/en\/wp-json\/wp\/v2\/tags?post=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}