{"id":77065,"date":"2026-03-31T11:02:01","date_gmt":"2026-03-31T09:02:01","guid":{"rendered":"https:\/\/www.sosa.cat\/sosa-ingredients-agli-asias-50-best-restaurants-2026\/"},"modified":"2026-10-28T11:49:04","modified_gmt":"2026-10-28T10:49:04","slug":"sosa-ingredients-agli-asias-50-best-restaurants-2026","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/it\/sosa-ingredients-agli-asias-50-best-restaurants-2026\/","title":{"rendered":"Sosa Ingredients agli Asia\u2019s 50 Best Restaurants 2026"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Questo marzo siamo stati a <em>Hong Kong<\/em> per la cerimonia di premiazione di <strong>Asia\u2019s 50 Best Restaurants 2026<\/strong>, un evento che celebra i migliori ristoranti e chef di tutta l\u2019Asia, molti dei quali sono clienti e partner con cui condividiamo la passione per l\u2019innovazione gastronomica.<\/p>\n\n<h2 class=\"wp-block-heading\">Una settimana di celebrazione gastronomica<\/h2>\n\n<p class=\"wp-block-paragraph\">Abbiamo partecipato come parte del gruppo <strong>Valrhona Selection,<\/strong> insieme a marchi alleati che condividono la nostra visione dell\u2019eccellenza tecnica. \u00c8 stata una settimana intensa, ricca di eventi, dimostrazioni e, soprattutto, di connessioni con la comunit\u00e0 gastronomica pi\u00f9 influente dell\u2019Asia.<\/p>\n\n<h2 class=\"wp-block-heading\">Collaborazione e creativit\u00e0 in ogni dettaglio<\/h2>\n\n<p class=\"wp-block-paragraph\">Abbiamo lavorato a stretto contatto con *Maison Kaviari. Gli chef Valrhona **Natalie Leung, *<em>Guillaume Lopvet<\/em> e <em>Chef Alex<\/em> hanno preparato una serie di canap\u00e9 che fondono tecnica europea e influenze asiatiche:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Mousse al cioccolato <em>Nyangbo 68%<\/em> con caviale Kaviari, una ricetta sviluppata da l\u2019\u00c9cole Valrhona.<\/li>\n\n\n\n<li><em>Egg Waffle<\/em> in stile Hong Kong, con tuorlo d\u2019uovo salato e soft serve di <em>Dulcey 35%<\/em>.<\/li>\n\n\n\n<li>Cioccolatini <em>Matcha Tokyo<\/em> realizzati con la nuova copertura di cioccolato <em>Matcha Inspiration<\/em>.<\/li>\n\n\n\n<li>Petits g\u00e2teaux di <em>Guanaja 70%<\/em> e un imponente trofeo di cioccolato per il vincitore del premio Asia\u2019s Best Pastry Chef.<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Menu: la tecnica al servizio del sapore firmata Sosa<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Il nostro<strong> <em>Chef Ambassador Leafy<\/em><\/strong> ha sviluppato canap\u00e9 dolci-salati unici che fondono influenze asiatiche e sapori europei. \u00c8 qui che i nostri ingredienti tecnici hanno fatto la differenza:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Canap\u00e9 di Foie Gras<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><em>Pan di Spagna al microonde al pistacchio<\/em> con <a href=\"\/?p=73219\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/albuwhip-free-range-eggs\/\" target=\"_blank\" rel=\"noreferrer noopener\">Albuwhip,<\/a> Trehalosa e Pasta di pistacchio, successivamente disidratato in forno.<\/li>\n\n\n\n<li><em>Gel di cassis<\/em> realizzato con <a href=\"\/?p=74797\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Fr\u00edo<\/a> e purea di cassis Adamance.<\/li>\n\n\n\n<li><em>Gelato al Foie Gras<\/em> stabilizzato con <a href=\"\/?p=75679\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/profiber-stab-5\/\" target=\"_blank\" rel=\"noreferrer noopener\">Profiber Stab 5,<\/a> insieme a glucosio in polvere, *<em>Trehalosa<\/em> e <em>Destrosio<\/em> come zuccheri tecnici.<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"alignnormal\"><div id=\"metaslider-id-66296\" style=\"width: 100%;\" class=\"ml-slider-3-113-0 metaslider metaslider-flex metaslider-66296 ml-slider has-dots-nav ms-theme-bubble\" role=\"region\" aria-label=\"50th Best Asia 2026\" data-height=\"700\" data-width=\"700\">\n    <div id=\"metaslider_container_66296\">\n        <div id=\"metaslider_66296\">\n            <ul aria-live='off' class='slides'>\n                <li style=\"display: block; width: 100%;\" class=\"slide-66319 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" data-slide-type=\"image\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-6-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66319 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (6)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66320 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-7-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66320 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (7)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66317 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" data-slide-type=\"image\"><img decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-4-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66317 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (4)\" \/><\/li>\n                <li style=\"display: none; width: 100%;\" class=\"slide-66318 ms-image \" aria-roledescription=\"slide\" data-date=\"2026-03-31 10:42:22\" data-filename=\"50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" data-slide-type=\"image\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/03\/50BEST-RESTAURANT-ASIA-SOSA-5-700x700.png\" height=\"700\" width=\"700\" alt=\"\" class=\"slider-66296 slide-66318 msDefaultImage\" title=\"50BEST RESTAURANT ASIA SOSA (5)\" \/><\/li>\n            <\/ul>\n        <\/div>\n        \n    <\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Verrine di Matcha<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Base di <em>Chawanmushi<\/em> preparata con dashi di kombu, <a href=\"\/?p=74918\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gracila-gel\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gracila Gel<\/a> e Trehalosa, combinati con Valrhona *<em>Inspiration Matcha<\/em><\/li>\n\n\n\n<li>Guarnizione di edamame marinato e gel di oliva nera con <a href=\"\/?p=74797\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/gelcrem-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gelcrem Fr\u00edo<\/a> e Norohy <em>Tadoka<\/em><\/li>\n\n\n\n<li>Chantilly con <a href=\"\/?p=75290\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/inulina-en-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Inulina a freddo,<\/a> Trehalosa e distillato di champaca bianca.<\/li>\n\n\n\n<li>Rifinito con polvere di alga marina.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0);color:#00cfab\" class=\"has-inline-color\">Century Egg<\/mark><\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pappa di riso trasformata in <em>rice cake<\/em> utilizzando <a href=\"\/?p=74926\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/goma-gellan\/\" target=\"_blank\" rel=\"noreferrer noopener\">Goma Gellan,<\/a> flambata per conferire un ulteriore aroma affumicato.<\/li>\n\n\n\n<li>Salsa preparata con tuorlo di century egg, <a href=\"\/?p=74784\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/flaxfiber\/\" target=\"_blank\" rel=\"noreferrer noopener\">Flaxfiber,<\/a> salsa di soia, aglio, salsa di ostriche, olio di girasole e aceto.<\/li>\n\n\n\n<li>Accompagnata da brunoise di peperone carbonizzato e albume di century egg tritato.<\/li>\n\n\n\n<li>Spuma di riso glutinoso realizzata con <a href=\"\/?p=74831\" type=\"link\" id=\"https:\/\/www.sosa.cat\/producto\/proespuma-frio\/\" target=\"_blank\" rel=\"noreferrer noopener\">Proespuma Fr\u00edo.<\/a><\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Un riconoscimento meritato<\/h3>\n\n<p class=\"wp-block-paragraph\">Abbiamo avuto il profondo onore di assistere alla consegna del premio <em><strong>Asia\u2019s Best Pastry Chef 2026<\/strong><\/em> a <em>Ardika Dwitama<\/em>, sponsorizzato da Valrhona.<\/p>\n\n<p class=\"wp-block-paragraph\">Dwitama si \u00e8 unito allo Chef Hans Christian e al ristoratore Budi Cahyadi per aprire il ristorante <em>August<\/em> nel 2021, portando la sua visione precisa e immaginativa della pasticceria nella scena del fine dining di Giacarta. I suoi dessert sono moderni, complessi e profondamente ispirati alla cultura e all\u2019ambiente dell\u2019Indonesia.<\/p>\n\n<p class=\"wp-block-paragraph\">Eventi come <strong>Asia\u2019s 50 Best Restaurants<\/strong> ci ricordano perch\u00e9 facciamo questo lavoro: <em>fornire strumenti tecnici precisi che permettano agli chef di portare la propria creativit\u00e0 a un livello superiore<\/em>, senza limiti geografici n\u00e9 culturali.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Questo marzo siamo stati a Hong Kong per la cerimonia di premiazione di Asia\u2019s 50 Best Restaurants 2026, un evento che celebra i migliori ristoranti e chef di tutta l\u2019Asia, molti dei quali sono clienti e partner con cui condividiamo la passione per l\u2019innovazione gastronomica. Una settimana di celebrazione gastronomica Abbiamo partecipato come parte del [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":77066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1322],"tags":[],"class_list":["post-77065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sosa Ingredients agli Asia\u2019s 50 Best Restaurants 2026 - Sosa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/it\/sosa-ingredients-agli-asias-50-best-restaurants-2026\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosa Ingredients agli Asia\u2019s 50 Best Restaurants 2026 - Sosa\" \/>\n<meta property=\"og:description\" content=\"Questo marzo siamo stati a Hong Kong per la cerimonia di premiazione di Asia\u2019s 50 Best Restaurants 2026, un evento che celebra i migliori ristoranti e chef di tutta l\u2019Asia, molti dei quali sono clienti e partner con cui condividiamo la passione per l\u2019innovazione gastronomica. 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