{"id":115,"date":"2025-05-14T10:29:45","date_gmt":"2025-05-14T10:29:45","guid":{"rendered":"https:\/\/azzurroandora.it\/2025\/?page_id=115"},"modified":"2025-05-22T13:05:31","modified_gmt":"2025-05-22T13:05:31","slug":"ospiti","status":"publish","type":"page","link":"https:\/\/azzurroandora.it\/2025\/ospiti\/","title":{"rendered":"Ospiti"},"content":{"rendered":"

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Gli ospiti<\/h1>\n

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giornalista, conduttrice Linea Blu (Rai Uno)<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Andrea Serale” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Andrea-Serale.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

chef del ristorante Amae di Cuneo, componente Nazionale Italiana Cuochi, miglior allievo istituti alberghieri italiani 2022<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Alessandro Dentone” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Alessandro-Dentone-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

chef, grande esperto ittico, presidente regionale Federazione Italiana Cuochi<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” position_origin_a=”center_center” position_origin_a_tablet=”center_center” position_origin_a_phone=”center_center” position_origin_a_last_edited=”on|desktop” position_origin_f_tablet=”” position_origin_f_phone=”” position_origin_f_last_edited=”on|desktop” position_origin_r_tablet=”” position_origin_r_phone=”” position_origin_r_last_edited=”on|desktop” width_last_edited=”off|desktop” custom_padding=”5vw|2vw||2vw|false|true” positioning_tablet=”” positioning_phone=”” positioning_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Giacomo Faziola” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Giacomo-Faziola.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

chef del ristorante Scrap di Savona, esperto di frollatura del pesce<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Maurizio Pinto” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Pinto.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

chef del ristorante Voltalacarta di Genova, ambasciatore del cappon magro nel mondo<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Sergio Rossi” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Sergio-Rossi.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

il \u201cCucinosofo\u201d, esperto di tradizioni liguri ed enogastronomia<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” position_origin_a=”center_center” position_origin_a_tablet=”center_center” position_origin_a_phone=”center_center” position_origin_a_last_edited=”on|desktop” position_origin_f_tablet=”” position_origin_f_phone=”” position_origin_f_last_edited=”on|desktop” position_origin_r_tablet=”” position_origin_r_phone=”” position_origin_r_last_edited=”on|desktop” width_last_edited=”off|desktop” custom_padding=”2vw|2vw|5vw|2vw|false|true” positioning_tablet=”” positioning_phone=”” positioning_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Simone Peirano” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/SimonePeirano.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

ristoratore andorese, grande esperto di pesto\u00a0al\u00a0mortaio<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Carlo Posati” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/chef-pinamare-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

storico chef del ristorante Pinamare di Andora<\/p>\n

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titolare Ittuturismo Pingone<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” position_origin_a=”center_center” position_origin_a_tablet=”center_center” position_origin_a_phone=”center_center” position_origin_a_last_edited=”on|desktop” position_origin_f_tablet=”” position_origin_f_phone=”” position_origin_f_last_edited=”on|desktop” position_origin_r_tablet=”” position_origin_r_phone=”” position_origin_r_last_edited=”on|desktop” width_last_edited=”off|desktop” custom_padding=”2vw|2vw|5vw|2vw|false|true” positioning_tablet=”” positioning_phone=”” positioning_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Lo staff dell’Ittiturismo L’approdo del Bacicin di Savona” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/bacicin-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Gianni Duce, Patrizia Biondo ed Elisa Duce<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Caterina Conti” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/conti_caterina.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

titolare Pescherie Conti Street’n Fish di Genova<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Claudio Londri” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Claudio-Londri.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

chef, responsabile Associazione Marinai d’Italia, sezione\u00a0di\u00a0Andora<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” position_origin_a=”center_center” position_origin_a_tablet=”center_center” position_origin_a_phone=”center_center” position_origin_a_last_edited=”on|desktop” position_origin_f_tablet=”” position_origin_f_phone=”” position_origin_f_last_edited=”on|desktop” position_origin_r_tablet=”” position_origin_r_phone=”” position_origin_r_last_edited=”on|desktop” width_last_edited=”off|desktop” custom_padding=”2vw|2vw|5vw|2vw|false|true” positioning_tablet=”” positioning_phone=”” positioning_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Luca Rossi” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/LucaRossi.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

pescatore, prevalentemente di pesce spada e tonno<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Mario Mazzilli” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Mario-Mazzilli-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” title_text=”Mario Mazzilli” sticky_enabled=”0″]<\/p>\n

finalista World Pesto Championship<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Ivano Brunengo” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Ivano-Brunengo-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” title_text=”Ivano Brunengo” sticky_enabled=”0″]<\/p>\n

sommelier e docente Fisar, esperto di vini del territorio<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” position_origin_a=”center_center” position_origin_a_tablet=”center_center” position_origin_a_phone=”center_center” position_origin_a_last_edited=”on|desktop” position_origin_f_tablet=”” position_origin_f_phone=”” position_origin_f_last_edited=”on|desktop” position_origin_r_tablet=”” position_origin_r_phone=”” position_origin_r_last_edited=”on|desktop” width_last_edited=”off|desktop” custom_padding=”2vw|2vw|5vw|2vw|false|true” positioning_tablet=”” positioning_phone=”” positioning_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Sara Berriolo” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Sara-Berriolo-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” title_text=”Sara Berriolo” sticky_enabled=”0″]<\/p>\n

Miss Andora 2025<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Giovanni Puppo” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Giovann-Puppo-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” title_text=”Giovann Puppo” sticky_enabled=”0″]<\/p>\n

esperto di tradizione olivicola<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” pac_dcm_carousel_specific_module_num=”0″ global_colors_info=”{}”][et_pb_blurb title=”Michele Cardarelli” image=”https:\/\/azzurroandora.it\/2025\/wp-content\/uploads\/2025\/05\/Michele-Cardarelli-scaled.jpg” _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”25px” text_orientation=”center” hover_enabled=”0″ global_colors_info=”{}” title_text=”Michele Cardarelli” sticky_enabled=”0″]<\/p>\n

attivissimo pescatore andorese<\/p>\n

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Gli ospitigiornalista, conduttrice Linea Blu (Rai Uno)chef del ristorante Amae di Cuneo, componente Nazionale Italiana Cuochi, miglior allievo istituti alberghieri italiani 2022chef, grande esperto ittico, presidente regionale Federazione Italiana Cuochichef del ristorante Scrap di Savona, esperto di frollatura del pescechef del ristorante Voltalacarta di Genova, ambasciatore del cappon magro nel mondoil \u201cCucinosofo\u201d, esperto di tradizioni […]<\/p>\n","protected":false},"author":1,"featured_media":25,"parent":0,"menu_order":0,"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-115","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nOspiti • Azzurro Andora<\/title>\n<meta name=\"description\" content=\"Gli ospiti della dodicesima edizione di "Azzurro, pesce d'autore", in programma il 23-24-25 maggio nel porto 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