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1 year subscription of Apicius and PastryRevolution

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Category
Apicius
Editorial
Montagud
2 Apicius and 6 PastryRevolution by year
1.528 pages 
Apicius: 21 x 29,7 cm 
PastryRevolution: 20 x 24 cm
Worldwide Distribution
Free shipping

LANGUAGE (APICIUS): Bilingual edition (english and Spanish)
LANGUAGE (PASTRYREVOLUTION): Bilingual edition (english and Spanish)
195.00€
Subscribing TOTAL for 1 year to Apicius and PãstryRevolution means receiving 2 consecutive copies of the gastronomy notebook and 6 consecutive copies of PãstryRevolution. 
A total of more than 1,528 pages per year. 

Apicius 
It will be delivered by hand through a courier service in Spain to take care of every last detail. Benefit from being a subscriber and receive the publication before anyone else, get significant discounts that you will receive in your email and attend the parties and private events that the publication organizes annually. Apicius offers content in May and November based on the creations of prestigious chefs and the latest techniques on the gastronomic scene. Culture and design. Apicius is the notebook that records the news, curiosities and great dishes. Apicius wants to show not only the didactic and formal aspects that support professionals, but also those pleasant elements that round off that rich and broad term that is gastronomy. All aspects that are treated from a high qualitative and technical level, guaranteed by the Apicius editorial team, which has collected such content since 2003. Apicius is considered the best gastronomic publication and the awards obtained in recent times support this. National Prize for Gastronomy and Best Food Magazine at the Gourmand World Cookbook Awards are just some of the recognitions collected by Apicius in recent months.

PãstryRevolution
It is the publication of Montagud Editores with worldwide distribution that brings together pastry, bakery and sweet cuisine. With the clear intention of satisfying the needs of the sector, it brings together in a single publication the best professionals in pastry, bakery, pastry and sweet cuisine who, number by number, present their latest work and studies to us. It has been a constant source of inspiration for the development of new pastry and bakery preparations. PãstryRevolution is committed to the contemporaneity of both worlds, respecting and loving tradition, being aware that the new times mark a new way of doing based on quality.
Nacho Manzano (Casa Marcial**. La Salgar, Arriondas -Asturias-)
Casa Marcial is in the region of Asturias, at the picturesque hamlet of La Salgar, just 3 kilometers from the village of Arriondas. The real experience starts during your journey to the restaurant along country roads with amazing sights of the mountains. We feel very fortunate living in such privileged location, between the sea, the river Sella and the mountain. We are lucky to enjoy beautiful views of the Sierra del Sueve and we are nearby the Mirador del Fitu, considered one of the best views in Asturias. If you are looking for a walk on the beach after lunch, the nearest one is just 10 kilometers away. We feel inspired by the stunning nature that surrounds us and we try to recreate those sensations in our dishes, so they can be a part of our guest’s experience. Asturias has great natural resources, a vast gastronomy heritage, very marked seasons, high quality products and local producers with a great integrity, dedication and respect to the environment and to their produces. These makers, farmers, fishermen and artisans are the driving force of the rural development and the true essence of our kitchen. A cuisine deeply attached to the earth, the environment that surrounds us and the respect to our producers and local products. We search for dishes based on an immediacy and a fresh way of cooking, looking after the utmost respects for tradition, but introducing technical and creative ways of evolution. We aim to arise both new and old emotions to our guests through their Taste Memory. 

Rafa Zafra (Estimar, Barcelona y Madrid)
The passion of the Gotanegra family by the sea dates back to 1895, when Dionisia Marco (L´àvia Nísia) began buying fish in the Sant Pere de Roses square to sell it walking to Figueres. More than 120 years have passed and five generations Gotanegra continue to buy fish in the Port of Roses. Rafa Zafra, Andalusian Chef, a good connoisseur of seafood and an extensive experience as a chef with the Adrià brothers and currently executive chef of Heart Ibiza leads ESTIMAR with that fifth generation who is Anna Gotanegra. ESTIMAR (“to love”) their customers and their Cap de Creus making them happy in this corner of Barcelona and Madrid is their goal, showing you all the experience and passion for seafood. 

Peas 
Detailed product information and elaborations of Eneko Atxa, Pepe Solla, Ricard Camarena, Jordi Roca, Josean Alija, Begoña Rodrigo, Paco Morales and Diego Gallegos
195.00€