{"id":411489,"date":"2015-10-21T19:34:25","date_gmt":"2015-10-21T17:34:25","guid":{"rendered":"http:\/\/www.varesenews.it\/?p=411489"},"modified":"2015-10-22T09:53:14","modified_gmt":"2015-10-22T07:53:14","slug":"nozze-chic-tra-spezie-e-pesce-con-chef-marcello","status":"publish","type":"post","link":"https:\/\/www.varesenews.it\/2015\/10\/nozze-chic-tra-spezie-e-pesce-con-chef-marcello\/411489\/","title":{"rendered":"Nozze chic tra spezie e pesce con Chef Marcello"},"content":{"rendered":"<p><strong>Spezie e pesce <\/strong>fanno un matrimonio davvero chic: \u00e8 quello che hanno imparato i corsisti del ristorante Buongusto al corso Tigros di mercoled\u00ec 21 ottobre.<\/p>\n<p><strong>Mauro Marcello<\/strong>, giovane chef &#8211; ha solo 29 anni &#8211; che vanta per\u00f2 nel suo curriculum periodi di lavoro in grandi cucine stellate come \u201c<strong>Fini<\/strong>\u201d a Modena (una stella Michelin) e \u201c<strong>Villa Crespi<\/strong>\u201d ad Orta San Giulio, (due stelle Michelin, chef <strong>Antonino Cannavacciuolo<\/strong>) ed un delizioso ristorante (&#8220;25 posti e un grande camino&#8221; come spiega lui) nel&#8217;altrettanto deliziosa Vico Morcote, sopra Melide, ha infatti declinato alcune delle spezie pi\u00f9 curiose ed usate &#8211; dallo zenzero allo Zafferano, dai semi di papavero all&#8217;erba cipollina, alla maggiorana &#8211; con il pesce pi\u00f9 importante, come tonno e gamberoni.<\/p>\n<p>Il risultato sono stati cibi semplici ma molto raffinati, e gusti intensi ma leggeri. Questo il men\u00f9 di chef Mauro Marcello:\u00a0Crema di patate all&#8217;acqua e zenzero con praline di tonno crudo all&#8217;avocado, Flan di zafferano con gamberone crudo, Tonno scottato ai semi di papavero e marinato in salsa di soya.<\/p>\n<p>Per avere gli indgredienti delle ricette, iscrivetevi alla <a href=\"http:\/\/www.tigros.it\" target=\"_blank\">newsletter Tigros<\/a>: per conoscerne la preparazione, consultate il\u00a0<strong><a href=\"http:\/\/live.varesenews.it\/Event\/Corsi_Tigros_spezie_con_Mauro_Marcello\" target=\"_blank\">nostro Liveblog<\/a>.<\/strong><\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/embed.scribblelive.com\/Embed\/v5.aspx?Id=1574315&amp;ThemeId=9376\" width=\"625\" height=\"900\" frameborder=\"0\"><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mauro Marcello, giovane chef dal passato in ristoranti stellati e un presente nel Canton Ticino, coniuga zenzero, zafferano e semi di papavero con tonno e gamberi. Con risultati raffinatissimi<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3,26,2],"tags":[1227,135],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nozze chic tra spezie e pesce con Chef Marcello<\/title>\n<meta name=\"description\" content=\"E\u2019 dedicato alle spezie il corso Tigros di mercoled\u00ec 21 ottobre. 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