{"id":274659,"date":"2024-12-18T09:47:38","date_gmt":"2024-12-18T08:47:38","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/la-reinvencion-del-roscon-estos-son-los-mas-creativos-de-2024\/"},"modified":"2024-12-18T10:04:49","modified_gmt":"2024-12-18T09:04:49","slug":"the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/","title":{"rendered":"The reinvention of the rosc\u00f3n: these are the most creative of 2024"},"content":{"rendered":"\n

Click\u00a0here<\/a>\u00a0to read the Spanish version.<\/strong><\/p>\n\n\n\n

The rosc\u00f3n de Reyes<\/strong> seems to have become one of the most versatile sweets of the season with which confectioners experiment endlessly with new ingredients, flavors and creative combinations that have led them to gain more and more followers and extend its official season due to its high demand.<\/p>\n\n\n\n

This year we wanted to compile a series of roscones that reflect that magic and experimental essence with which their creators have captivated lovers of the Christmas classic.<\/p>\n\n\n\n

EN BRUTO<\/h2>\n\n\n\n

The Lamucca Grou<\/strong>p’s bakery has brought out of the oven its traditional delicacy with an avant-garde touch: a Three Kings cake topped with nougat brittle and candied orange.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Made daily with classic high quality ingredients such as fresh organic eggs, French artisan butter emulsified with orange zest, and garnished with nougat nougat and candied orange, this spongy rosc\u00f3n is an exclusive recipe from the group’s pastry chef Daniela G. Leyton, based on ‘the aromas and flavors that have accompanied her in the most beautiful moments of her life’.<\/p>\n\n\n\n

Roxcones de Dabiz Mu\u00f1oz <\/h2>\n\n\n\n

This year, Dabiz Mu\u00f1oz<\/strong> has presented two reimagined roxcones with his punk and innovative spirit, elevating them to the category of pastry masterpieces. We are talking about the Rosconut with Black & White salted caramel cookie and XO white chocolate stracciatella and the Strawberry Rosc\u00f3n with vanilla cream, ginger and XO forest strawberry nectar.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

The Rosconut XO Black & White<\/strong> is sculpted with a cocoa-frosted dough that envelops a filling of white chocolate stracciatella and cookie, with the irresistible touch of salted caramel. To finish, the rosc\u00f3n is topped with a crunchy white and dark chocolate and cookie crunchy. On the other hand, the strawberry and cream Roxc\u00f3n XO features a soft, delicately flavored dough that envelops a strawberry whipped cream filling with a touch of vanilla, ginger and strawberry forest nectar. The decoration combines cocoa and raspberry dipped cereals with a light sweet touch of coconut.<\/p>\n\n\n\n

Dabiz Mu\u00f1oz<\/strong>‘s 2024 ROXCONES<\/strong> can now be purchased on the El Corte Ingl\u00e9s<\/strong> website<\/a><\/strong>.<\/p>\n\n\n\n

Armando<\/h2>\n\n\n\n

Armando, the delivery of Familia La Ancha, takes over from the Omar and this year he is in charge of creating the Reyes roscones. For this, they have been based on the most successful versions of their previous editions: cookies with homemade Nutella and Fismuler cheesecake.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

The base of its rosc\u00f3n is made in the traditional way from a brioche with lemon and orange zest and Luca de Tena orange blossom water from Seville. The novelty comes with the homemade nutella filling decorated with double chocolate cookies, pearl sugar and candied orange, and topped with liquid nutella and chocolate peta zeta. On the other hand, the fismuler rosc\u00f3n is filled with a fismuler cheesecake cream with small cubes of Idiaz\u00e1bal cheese and blue cheese, and decorated with a dusting of butter and grated cheese.<\/p>\n\n\n\n

Orders can be placed through Armando’s website or app at least 48 hours in advance and you can choose between home delivery or pick-up at the store (Calle Nicasio Gallego 14, Madrid).<\/p>\n\n\n\n

Il Rosconmis\u00fa de Big Mamma x Novo Mundo<\/h2>\n\n\n\n

Big Mamma<\/strong> and Novo Mundo<\/strong> have joined forces again this year to present one of the most appetizing roscones of the season. A real feast based on an extra sweet and juicy bun made with flour, yeast, butter, salt, sugar, eggs, milk and rum, and a pistachio tiramisu filling.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

The pre-order of the rosconmis\u00fa<\/strong> can be done through the following link: https:\/\/order.storekit.com\/stores\/big-mamma<\/a>, and pick it up from December 18 until January 6 at one of the following locations: Bel Mondo (Calle Vel\u00e1zquez, 39) \/ Circolo Popolare (Plaza Pablo Ruiz Picasso, 1) \/ Novo Mundo (C. del Carnero, 9).<\/p>\n\n\n\n

Pepina Pastel<\/h2>\n\n\n\n

The famous Valencian bakery surprises once again this year with its elevated reinterpretation of the traditional rosc\u00f3n through its local brand, baptized as Pep\u00f3n. This holiday season, Pepina Pastel has launched five versions of the Christmas dessert in the following flavors: carrot cake, red velvet, milk chocolate, Lotus cookie and hazelnut bonbon.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Inside, the magic of Christmas shines this time in a more sophisticated way. And beyond the traditional bean, the king is represented with exclusive earrings from the Catalan jewelry firm San Saru. And if you are outside Valencia, do not worry, because the pepones can be ordered online, and arrive nationwide.<\/p>\n\n\n\n

Xuscones de Reyes <\/h2>\n\n\n\n

From Murcia, Xuso Jones and the local Las Tartas de Julita have reinvented the taste of Christmas dessert with the ‘Xuscones de Reyes’.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

This creative alliance presents roscones with a common cheesecake<\/strong> filling, which is mixed in each iteration with the most mainstream flavors of the moment: pistachio<\/strong>, Kinder Bueno<\/strong> and Lotus <\/strong>cookie. In addition, like all traditional roscones, it hides a surprise inside, and it is not a figurine of an animal or a magician king, but a prize of 10,000 euros<\/a><\/strong> and a golden jewel.<\/p>\n\n\n\n

Your purchase is now available at the premises of Las Tartas de Julita<\/strong> (Plaza Cetina in Murcia) and through its website<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners experiment endlessly with new ingredients, flavors and creative combinations that have led them to gain more and more followers and extend its official season due to its high demand. This […]<\/p>\n","protected":false},"author":285,"featured_media":274624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807,1],"tags":[18711,15836],"class_list":["post-274659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","category-sin-categorizar","tag-roscon-en","tag-roscon-de-reyes-en","cat-15807-id","cat-1-id"],"acf":[],"yoast_head":"\nThe reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas<\/title>\n<meta name=\"description\" content=\"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners\" \/>\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.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas\" \/>\n<meta property=\"og:description\" content=\"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/\" \/>\n<meta property=\"og:site_name\" content=\"Tapas\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tapasmagazine\" \/>\n<meta property=\"article:published_time\" content=\"2024-12-18T08:47:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-18T09:04:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Laura P\u00e9rez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:site\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Laura P\u00e9rez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/\"},\"author\":{\"name\":\"Laura P\u00e9rez\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/eb46cbe76a9c8f062660eb609e3ecb4e\"},\"headline\":\"The reinvention of the rosc\u00f3n: these are the most creative of 2024\",\"datePublished\":\"2024-12-18T08:47:38+00:00\",\"dateModified\":\"2024-12-18T09:04:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/\"},\"wordCount\":853,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/roxcones-2024.webp\",\"keywords\":[\"rosc\u00f3n\",\"rosc\u00f3n de reyes\"],\"articleSection\":[\"Gastro\",\"Sin categorizar\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/\",\"name\":\"The reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/roxcones-2024.webp\",\"datePublished\":\"2024-12-18T08:47:38+00:00\",\"dateModified\":\"2024-12-18T09:04:49+00:00\",\"description\":\"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/roxcones-2024.webp\",\"contentUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2024\\\/12\\\/roxcones-2024.webp\",\"width\":1200,\"height\":675},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sin categorizar\",\"item\":\"https:\\\/\\\/www.tapasmagazine.es\\\/categorias\\\/sin-categorizar\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"The reinvention of the rosc\u00f3n: these are the most creative of 2024\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\",\"name\":\"Tapas\",\"description\":\"\u00d1am \u00d1am Lifestyle. La vida a bocados. Premio Nacional de Gastronom\u00eda 2016.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.tapasmagazine.es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\",\"name\":\"Tapas Magazine\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2018\\\/01\\\/logo.png\",\"contentUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2018\\\/01\\\/logo.png\",\"width\":180,\"height\":60,\"caption\":\"Tapas Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/tapasmagazine\",\"https:\\\/\\\/x.com\\\/TapasMagazine\",\"https:\\\/\\\/www.instagram.com\\\/tapasmagazine\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/tapas-magazine\",\"https:\\\/\\\/es.pinterest.com\\\/tapasmagazine\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCEyxneAaACuR0lfDagrWjjg?sub_confirmation=1\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/eb46cbe76a9c8f062660eb609e3ecb4e\",\"name\":\"Laura P\u00e9rez\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/author\\\/laura-perez\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas","description":"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/","og_locale":"en_US","og_type":"article","og_title":"The reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas","og_description":"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners","og_url":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/","og_site_name":"Tapas","article_publisher":"https:\/\/www.facebook.com\/tapasmagazine","article_published_time":"2024-12-18T08:47:38+00:00","article_modified_time":"2024-12-18T09:04:49+00:00","og_image":[{"width":1200,"height":675,"url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp","type":"image\/webp"}],"author":"Laura P\u00e9rez","twitter_card":"summary_large_image","twitter_creator":"@TapasMagazine","twitter_site":"@TapasMagazine","twitter_misc":{"Written by":"Laura P\u00e9rez","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#article","isPartOf":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/"},"author":{"name":"Laura P\u00e9rez","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/person\/eb46cbe76a9c8f062660eb609e3ecb4e"},"headline":"The reinvention of the rosc\u00f3n: these are the most creative of 2024","datePublished":"2024-12-18T08:47:38+00:00","dateModified":"2024-12-18T09:04:49+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/"},"wordCount":853,"publisher":{"@id":"https:\/\/www.tapasmagazine.es\/#organization"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp","keywords":["rosc\u00f3n","rosc\u00f3n de reyes"],"articleSection":["Gastro","Sin categorizar"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/","url":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/","name":"The reinvention of the rosc\u00f3n: these are the most creative of 2024 - Tapas","isPartOf":{"@id":"https:\/\/www.tapasmagazine.es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#primaryimage"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp","datePublished":"2024-12-18T08:47:38+00:00","dateModified":"2024-12-18T09:04:49+00:00","description":"Click\u00a0here\u00a0to read the Spanish version. The rosc\u00f3n de Reyes seems to have become one of the most versatile sweets of the season with which confectioners","breadcrumb":{"@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#primaryimage","url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp","contentUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2024\/12\/roxcones-2024.webp","width":1200,"height":675},{"@type":"BreadcrumbList","@id":"https:\/\/www.tapasmagazine.es\/en\/the-reinvention-of-the-roscon-these-are-the-most-creative-of-2024\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.tapasmagazine.es\/"},{"@type":"ListItem","position":2,"name":"Sin categorizar","item":"https:\/\/www.tapasmagazine.es\/categorias\/sin-categorizar\/"},{"@type":"ListItem","position":3,"name":"The reinvention of the rosc\u00f3n: these are the most creative of 2024"}]},{"@type":"WebSite","@id":"https:\/\/www.tapasmagazine.es\/#website","url":"https:\/\/www.tapasmagazine.es\/","name":"Tapas","description":"\u00d1am \u00d1am Lifestyle. La vida a bocados. Premio Nacional de Gastronom\u00eda 2016.","publisher":{"@id":"https:\/\/www.tapasmagazine.es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tapasmagazine.es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tapasmagazine.es\/#organization","name":"Tapas Magazine","url":"https:\/\/www.tapasmagazine.es\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/logo\/image\/","url":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2018\/01\/logo.png","contentUrl":"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2018\/01\/logo.png","width":180,"height":60,"caption":"Tapas Magazine"},"image":{"@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tapasmagazine","https:\/\/x.com\/TapasMagazine","https:\/\/www.instagram.com\/tapasmagazine\/","https:\/\/www.linkedin.com\/company\/tapas-magazine","https:\/\/es.pinterest.com\/tapasmagazine\/","https:\/\/www.youtube.com\/channel\/UCEyxneAaACuR0lfDagrWjjg?sub_confirmation=1"]},{"@type":"Person","@id":"https:\/\/www.tapasmagazine.es\/#\/schema\/person\/eb46cbe76a9c8f062660eb609e3ecb4e","name":"Laura P\u00e9rez","url":"https:\/\/www.tapasmagazine.es\/en\/author\/laura-perez\/"}]}},"_links":{"self":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/274659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/users\/285"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/comments?post=274659"}],"version-history":[{"count":1,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/274659\/revisions"}],"predecessor-version":[{"id":274667,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/posts\/274659\/revisions\/274667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/media\/274624"}],"wp:attachment":[{"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/media?parent=274659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/categories?post=274659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tapasmagazine.es\/en\/wp-json\/wp\/v2\/tags?post=274659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}