{"id":14256,"date":"2013-12-06T09:55:12","date_gmt":"2013-12-06T08:55:12","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/alex-atala-defying-outdated-mindets-2\/"},"modified":"2015-01-29T17:13:08","modified_gmt":"2015-01-29T16:13:08","slug":"alex-atala-defying-outdated-mindets-2","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/alex-atala-defying-outdated-mindets-2\/","title":{"rendered":"Alex Atala \u2013 Defying Outdated Mindets"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-12351 aligncenter\" alt=\"ATALA PETRINI UNISG\" src=\"https:\/\/www.unisg.it\/assets\/untitled-8-1024x376.jpg\" width=\"846\" height=\"311\" srcset=\"https:\/\/www.unisg.it\/assets\/untitled-8-1024x376.jpg 1024w, https:\/\/www.unisg.it\/assets\/untitled-8-300x110.jpg 300w, https:\/\/www.unisg.it\/assets\/untitled-8-768x282.jpg 768w, https:\/\/www.unisg.it\/assets\/untitled-8-1536x564.jpg 1536w, https:\/\/www.unisg.it\/assets\/untitled-8-800x294.jpg 800w, https:\/\/www.unisg.it\/assets\/untitled-8-400x147.jpg 400w, https:\/\/www.unisg.it\/assets\/untitled-8.jpg 2000w\" sizes=\"auto, (max-width: 846px) 100vw, 846px\" \/><\/p>\n<p style=\"text-align: right;\"><em>\u00a0Picture by Yehonatan Nimrod<\/em><\/p>\n<p><strong>Alex Atala<\/strong>, the famous Brazilian Chef who\u2019s restaurant <strong>D.O.M<\/strong> is currently listed as the 6<sup>th<\/sup> best Restaurant in the world, spoke at a special conference that took place at the <a href=\"https:\/\/www.unisg.it\" target=\"_blank\">University of Gastronomic Sciences<\/a> this Thursday December 5 at 4 pm.<\/p>\n<p>Following the conference, Atala hosted a creative dinner at the Tavole Accademiche, open to the public, but required reservation. The menu will be paired with wines from Planeta, a Sicilian producer.<\/p>\n<p>The dinner will feature Atala\u2019s philosophy and way of living; that is the use of quality ingredients, which represent a territory and\u00a0transform those products wholeheartedly. The evolution of cooking has gone hand in hand with the changing of chefs and most importantly the changes of the land and the ingredients.<\/p>\n<p>On Friday December 6, students will have another chance to eat Atala\u2019s creations in the kitchen during lunchtime.<\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><a href=\"http:\/\/www.institutoata.org.br\/en\/video.php\" target=\"_blank\">WATCH THE VIDEO!<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Picture by Yehonatan Nimrod Alex Atala, the famous Brazilian Chef who\u2019s restaurant D.O.M is currently listed as the 6th best Restaurant in the world, spoke at a special conference that took place at the University of Gastronomic Sciences this Thursday December 5 at 4 pm. Following the conference, Atala hosted a creative dinner at the [&hellip;]<\/p>\n","protected":false},"author":22331,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-14256","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/14256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/22331"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=14256"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/14256\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=14256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=14256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=14256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}