{"id":67204,"date":"2018-09-27T09:43:29","date_gmt":"2018-09-27T07:43:29","guid":{"rendered":"https:\/\/gastronomicament.cat\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut"},"modified":"2018-09-27T09:43:29","modified_gmt":"2018-09-27T07:43:29","slug":"david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","title":{"rendered":"David R\u00edos: &#8220;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&#8221;"},"content":{"rendered":"<blockquote><p><em>L&#8217;any 2013 va ser nomenat millor bartender del m\u00f3n per la World Class Competition<\/em><\/p><\/blockquote>\n<p>L&#8217;Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l&#8217;any 2013.<\/p>\n<p><strong>Tast a cegues de vermut<\/strong><\/p>\n<p>A Casino de Mallorca, hi ha impartit una pon\u00e8ncia sobre el vermut. Consistia en un acte redu\u00eft durant el qual s&#8217;han tastat 9 vermuts de categoria a cegues: &#8220;la idea \u00e9s que la gent els tasti sense prejudicis i que es gui\u00ef pels seus gustos&#8221;, ha explicat el\u00a0<em>barman<\/em>. David R\u00edos ha remarcat que els c\u00f2ctels naturals s\u00f3n cada vegada m\u00e9s demanat perqu\u00e8 les persones prioritzen cuidar-se, per aix\u00f2 cerquen begudes amb fructosa procedent del vi, sense sucres refinats, caramels i colorants. En aquest sentit ha comentat que el vermut La Quintinye Vermouth Royal, que ha patrocinat la classe magistral, \u00e9s un dels m\u00e9s naturals que existeixen al m\u00f3n.<\/p>\n<p><strong>Les ginebres, m\u00e9s f\u00e0cils de combinar<\/strong><\/p>\n<p>D&#8217;altra banda, David R\u00edos tamb\u00e9 ha fet refer\u00e8ncia als gint\u00f2nics perqu\u00e8 pensa que han influ\u00eft en el fet que el vermut torni a tenir \u00e8xit. El\u00a0<em>bartender\u00a0<\/em>de Bilbao explica que tot i que en els darrers 20 anys hi ha hagut una revaloritzaci\u00f3 del producte, aquest mai no s&#8217;ha deixat de prendre. De fet, remarca que hi ha demanda arreu del m\u00f3n de ginebres procedents de l&#8217;Estat espanyol, com la menorquina Gin Xoriguer o la catalana Gin Mare. Tot i aix\u00f2, R\u00edos comenta que s\u00ed que hi ha hagut un canvi de gustos del passat a l&#8217;actualitat: &#8220;ara la gent aposta m\u00e9s per la qualitat i no pas per la quantitat, per aix\u00f2 li \u00e9s igual pagar una mica m\u00e9s&#8221;.<\/p>\n<p>Aix\u00ed mateix, tamb\u00e9 pensa que hi ha altres factors que han provocat l&#8217;auge en el consum dels gint\u00f2nics: &#8220;d&#8217;una banda servir-lo en copa de bal\u00f3 el fa atractiu visualment -comenta- i els bot\u00e0nics que duen les ginebres fan que tengui m\u00e9s joc per presentar-lo, i que sigui m\u00e9s senzill preparar-lo per un\u00a0<em>barman<\/em>, tan sols mirant la llista de bot\u00e0nics que duu la ginebra en q\u00fcesti\u00f3. En canvi, molts es troben m\u00e9s insegurs per complementar altres alcohols, com per exemple el vodka, especialment si veuen que est\u00e0 preparat amb patata novella o remolatxa. Ara b\u00e9, aquestes begudes s\u00f3n apassionats i s\u00f3n tot un m\u00f3n per gaudir i descobrir&#8221;.<\/p>\n<p><strong>M\u00e9s sobre David R\u00edos<\/strong><\/p>\n<p>Actualment, David R\u00edos es dedica a impartir pon\u00e8ncies i cursos arreu del m\u00f3n sobre cocteleria, gr\u00e0cies a la seva destacada carrera en el m\u00f3n de l&#8217;hoteleria i la restauraci\u00f3, on va comen\u00e7ar als 18 anys. L&#8217;any 2013 va ser nomenat millor bartender del m\u00f3n per la World Class Competition. Tamb\u00e9 ha fet de sommelier a reconeguts restaurants i hotels com el restaurant Aizian (antic hotel Sheraton de Bilbao) o el restaurant Mugaritz, el tercer millor restaurant del m\u00f3n. Tamb\u00e9 ha estat guanyador de Gint\u00f2nic a Espanya l&#8217;any 2010, entre altres guardons.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe&hellip;<\/p>\n","protected":false},"author":1,"featured_media":63139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1046,1484],"tags":[],"coauthors":[],"class_list":["post-67204","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es-en","category-cursos-i-tallers-en","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>David R\u00edos: &quot;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&quot; - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"David R\u00edos: &quot;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&quot; Actualitat, Cursos i tallers L&#039;Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l&#039;any 2013.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"David R\u00edos: &quot;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&quot; - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"David R\u00edos: &quot;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&quot; Actualitat, Cursos i tallers L&#039;Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l&#039;any 2013.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"article:published_time\" content=\"2018-09-27T07:43:29+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1202\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redacci\u00f3\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:site\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\"},\"author\":{\"name\":\"Redacci\u00f3\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/person\\\/a7c85c537a1ed62799a5b8e0f686a37f\"},\"headline\":\"David R\u00edos: &#8220;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&#8221;\",\"datePublished\":\"2018-09-27T07:43:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\"},\"wordCount\":547,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/David-Rios-Palma-2018.jpg\",\"articleSection\":[\"Actualitat\",\"Cursos i tallers\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\",\"name\":\"David R\u00edos: \\\"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\\\" - Gastron\u00f2micament\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/David-Rios-Palma-2018.jpg\",\"datePublished\":\"2018-09-27T07:43:29+00:00\",\"description\":\"David R\u00edos: \\\"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\\\" Actualitat, Cursos i tallers L'Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l'any 2013.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/David-Rios-Palma-2018.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/David-Rios-Palma-2018.jpg\",\"width\":1800,\"height\":1202},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"name\":\"Gastron\u00f2micament\",\"description\":\"Portal de restaurants, receptes i actualitat gastron\u00f2mica\",\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\",\"name\":\"Gastron\u00f2micament\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"width\":277,\"height\":39,\"caption\":\"Gastron\u00f2micament\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/x.com\\\/gastronomicamen\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/person\\\/a7c85c537a1ed62799a5b8e0f686a37f\",\"name\":\"Redacci\u00f3\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g69fea3cce3645dfa2166e7293e22955e\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g\",\"caption\":\"Redacci\u00f3\"},\"sameAs\":[\"http:\\\/\\\/gastronomicament.cat\"],\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/author\\\/admin\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" - Gastron\u00f2micament","description":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" Actualitat, Cursos i tallers L'Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l'any 2013.","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:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","og_locale":"en_US","og_type":"article","og_title":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" - Gastron\u00f2micament","og_description":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" Actualitat, Cursos i tallers L'Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l'any 2013.","og_url":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","og_site_name":"Gastron\u00f2micament","article_published_time":"2018-09-27T07:43:29+00:00","og_image":[{"width":1800,"height":1202,"url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg","type":"image\/jpeg"}],"author":"Redacci\u00f3","twitter_card":"summary_large_image","twitter_creator":"@gastronomicamen","twitter_site":"@gastronomicamen","twitter_misc":{"Written by":"Redacci\u00f3","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#article","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut"},"author":{"name":"Redacci\u00f3","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/person\/a7c85c537a1ed62799a5b8e0f686a37f"},"headline":"David R\u00edos: &#8220;El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut&#8221;","datePublished":"2018-09-27T07:43:29+00:00","mainEntityOfPage":{"@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut"},"wordCount":547,"commentCount":0,"publisher":{"@id":"https:\/\/gastronomicament.cat\/ca\/#organization"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg","articleSection":["Actualitat","Cursos i tallers"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","url":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut","name":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" - Gastron\u00f2micament","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg","datePublished":"2018-09-27T07:43:29+00:00","description":"David R\u00edos: \"El gint\u00f2nic ha contribu\u00eft a revaloritzar el vermut\" Actualitat, Cursos i tallers L'Associaci\u00f3 de B\u00e0rmans de les Illes Balears ha organitzat el dimecres 26 de setembre una classe magistral amb David R\u00edos, considerat el millor bartender del m\u00f3n l'any 2013.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gastronomicament.cat\/ca\/david-rios-el-gintonic-ha-contribuit-a-revaloritzar-el-vermut#primaryimage","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2018\/09\/David-Rios-Palma-2018.jpg","width":1800,"height":1202},{"@type":"WebSite","@id":"https:\/\/gastronomicament.cat\/ca\/#website","url":"https:\/\/gastronomicament.cat\/ca\/","name":"Gastron\u00f2micament","description":"Portal de restaurants, receptes i actualitat gastron\u00f2mica","publisher":{"@id":"https:\/\/gastronomicament.cat\/ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastronomicament.cat\/ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/gastronomicament.cat\/ca\/#organization","name":"Gastron\u00f2micament","url":"https:\/\/gastronomicament.cat\/ca\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","width":277,"height":39,"caption":"Gastron\u00f2micament"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/gastronomicamen"]},{"@type":"Person","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/person\/a7c85c537a1ed62799a5b8e0f686a37f","name":"Redacci\u00f3","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g69fea3cce3645dfa2166e7293e22955e","url":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g","caption":"Redacci\u00f3"},"sameAs":["http:\/\/gastronomicament.cat"],"url":"https:\/\/gastronomicament.cat\/en\/author\/admin"}]}},"_links":{"self":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts\/67204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/comments?post=67204"}],"version-history":[{"count":0,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts\/67204\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/media\/63139"}],"wp:attachment":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/media?parent=67204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/categories?post=67204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/tags?post=67204"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/coauthors?post=67204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}