{"product_id":"ramon-morato-antonio-cepas-postres-de-autor","title":"RAMÓN MORATÓ, ANTONIO CEPAS... signature desserts","description":"\u003cdiv\u003e\n\n \u003cstrong\u003eBAKERY\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eRamon Morato\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rosemary, yuzu and Alunga nougat.\u003c\/div\u003e\n\n\u003cdiv\u003e - Two-lime nougat.\u003c\/div\u003e\n\n\u003cdiv\u003e - Bitter coffee and cocoa nougat.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - White gianduja nougat, pine nuts, cinnamon crumble and salt.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eJosep Maria Rodríguez\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Red Christmas Ball.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Gold Christmas Ball.\u003c\/div\u003e\n\n\u003cdiv\u003e - Candy and passion log.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eDani Álvarez\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cherry passion.\u003c\/div\u003e\n\n\u003cdiv\u003e - Three dark chocolates.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eBetina Montagne\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pumpkin cheesecake.\u003c\/div\u003e\n\n\u003cdiv\u003e - Christmas cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Mississippi Mud Pie.\u003c\/div\u003e\n\n\u003cdiv\u003e - Peanut, curry and chocolate bar.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eJosé Antonio García Álvarez\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Dulcey Turrón 3 Creams.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eSergio Ortiz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Skyline.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBAKERY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003ePastryRevolution 10\u0026amp;10 Innovations\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye and spelt bread. Georgina Crespo.\u003c\/div\u003e\n\n\u003cdiv\u003e - Smoked ash bread. Jesús Machi.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Fig bread. Jesús Machi.\u003c\/div\u003e\n\n\u003cdiv\u003e - Buckwheat bread. Jordi Morera.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Venison bread with orange, raisins and walnuts. Juanjo Rausell.\u003c\/div\u003e\n\n\u003cdiv\u003e - 100% organic spelt bread. David Baños.\u003c\/div\u003e\n\n \u003cdiv\u003e- Wheat and rye sourdough bread with walnuts, blueberries, and honey. Pablo Cones. Rebeca Ruíz.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pistachio and cherry panettone. Rafael Charquero.\u003c\/div\u003e\n\n\u003cdiv\u003e - Two-tone spiral bread. Toni Gonzalo.\u003c\/div\u003e\n\n\u003cdiv\u003e - Purple corn and quinoa bread. Miguel Chale.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Stollen. Daniel Díez.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAntonio Cepas\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pretzels.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Seaweed bread mold.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003ePablo Conesa\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Wheat and its milling.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Types of flours.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eTonatiuh Cortés\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cloudstreet Bakery: excellent bread with background music.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Gluten-free country bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye, apple and walnut cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Winter bread with nuts and spices.\u003c\/div\u003e\n\n\u003cdiv\u003e - Rye and caraway bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cp\u003e \u003cstrong\u003eSWEET KITCHEN\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003ePaco Morales\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Green Apple 2008\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Baked pumpkin with its seeds and vinegar cream 2009.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Smoked milk, coffee seeds and spiced cocoa 2010.\u003c\/div\u003e\n\n\u003cdiv\u003e - Green figs with blue cheese 2011.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Local flowers, beetroot, red fruits and licorice 2012.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Pickled beetroot, goat cheese and yogurt lime 2013.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eRicard Camarena\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Figs, vanilla, wine and vinegar.\u003c\/div\u003e\n\n \u003cdiv\u003e- Coffee with burnt milk ice cream and macadamia nuts.\u003c\/div\u003e\n\n\u003cdiv\u003e - Pumpkin, yogurt and ginger.\u003c\/div\u003e\n\n\u003cdiv\u003e - Strawberries, cookie and coconut.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eCarlo Cracco\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Burnt chocolate and boiled parsley.\u003c\/div\u003e\n\n\u003cdiv\u003e - Chestnut and milk.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Cheesecake, raspberry and pollen.\u003c\/div\u003e\n\n\u003cdiv\u003e - Eastern Sgroppino.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cu\u003eAlejandra Hurtado\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Heading to Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cu\u003eFernando Sáenz\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Uses of the technique in the Ice Cream Shop.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e - Sugars in Ice Cream Shop.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210316226892,"sku":"RPR10","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY10.png?v=1778000993","url":"https:\/\/montagud.com\/en\/products\/ramon-morato-antonio-cepas-postres-de-autor","provider":"Montagud","version":"1.0","type":"link"}