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With the goal of showcasing the characteristics that define and make Jam\u00f3n Ib\u00e9rico<\/em> a unique product in European gastronomy, both in its production phase and when it comes to tasting, ASICI, in collaboration with the EU<\/strong>, organised an original \u2018Media Tasting Table Event\u2019 for journalists and the media at the Escuela Superior de Hosteler\u00eda de Sevilla<\/strong> on 4 December<\/strong>.<\/span><\/p>\n The goal of this extraordinary event is to <\/span>increase knowledge of the product and to awaken the Ib\u00e9rico<\/em> Sense<\/strong> through a series of exclusive recipes created by renowned chef Mario Sandoval<\/strong> and a number of celebrity chefs, such as Ra\u00fal Resino, (1 Michelin Star), Marcos Nieto (1 Michelin Star and 2 Repsol Suns for his restaurant La Pepona<\/em>), Ferm\u00edn L\u00f3pez, Head Chef of the EHS, Luis Plaza from the restaurant La Casa del Tigre<\/em>, and Fernando Lerma from the restaurant Caf\u00e9 de Oriente<\/em>.<\/span><\/p>\n During the event, Mario Sandoval shared his perspective on the quality and expertise behind each piece of Jam\u00f3n Ib\u00e9rico <\/em>with the media, focusing on its culinary versatility and how he uses it in his cuisine, making it an essential part of his daily life. <\/span><\/p>\n Journalists <\/span>had the opportunity to enjoy the culinary proposals of 8 great chefs, who offered a \u2018culinary reinterpretation\u2019 of Jam\u00f3n Ib\u00e9rico<\/em>, highlighting the excellence of a product, its flavour and, of course, its incredible qualities, and at the same time they were able to discover the campaign \u2018Jamones Ib\u00e9ricos from Spain, Ambassadors of Europe in the <\/strong><\/span>world. Awaken your Ib\u00e9rico<\/em> Sense<\/span><\/strong>\u2019. <\/span><\/p>\n All in all, the day was a true feast for the palate, a journey of the senses that will leave a lasting impression on the international culinary scene\u2019s appreciation of Jam\u00f3n Ib\u00e9rico<\/em>.<\/span><\/p>\n Please note that we left out \u201cfor un lado y por toro\u201d because it reads better in English without it.<\/p>\n We have shortened this so that it reads better in English. It is implied that they are there if they are tasting the food.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”2″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_gallery gallery_ids=”0,7737,7741,7745,7749,7753,7757,7761,7765,7769,7773,7777,7781,7785,7789,7793,7797,7801,7805,7809,7813,7817,7821,7825,7829,7833,7837,7841,7845,7849,7853,7857,7861,7865,7869,7873,7877,7881,7885,7889,7893,7897,7901,7905,7909,7913,7917,7921,7925,7929,7933,7937,7941″ posts_number=”%22150%22″ show_title_and_caption=”%22off%22″ show_pagination=”%22off%22″ _builder_version=”%224.13.0%22″ _module_preset=”%22default%22″ hover_enabled=”%220%22″ global_colors_info=”%22{}%22″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" AWAKENING THE IB\u00c9RICO SENSE OF THE PRESS IN SEVILLEWith the goal of showcasing the characteristics that define and make Jam\u00f3n Ib\u00e9rico a unique product in European gastronomy, both in its production phase and when it comes to tasting, ASICI, in collaboration with the EU, organised an original \u2018Media Tasting Table Event\u2019 for journalists and the media at the Escuela Superior de Hosteler\u00eda de Sevilla on 4 December. The goal of this extraordinary event is to increase knowledge of the product and to awaken the Ib\u00e9rico Sense through a series of exclusive recipes created by renowned chef Mario Sandoval and a number of celebrity chefs, such as Ra\u00fal Resino, (1 Michelin Star), Marcos Nieto (1 Michelin Star and 2 Repsol Suns for his restaurant La Pepona), Ferm\u00edn L\u00f3pez, Head Chef of the EHS, Luis Plaza from the restaurant La Casa del Tigre, and Fernando Lerma from the restaurant Caf\u00e9 de Oriente. During the event, Mario Sandoval shared his perspective on the quality and expertise behind each piece of Jam\u00f3n Ib\u00e9rico with the media, focusing on its culinary versatility and how he uses it in his cuisine, making it an essential part of his daily life. Journalists had the opportunity to enjoy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4281,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-8201","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=8201"}],"version-history":[{"count":5,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8201\/revisions"}],"predecessor-version":[{"id":8206,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/8201\/revisions\/8206"}],"up":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/4281"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=8201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}