{"id":77231,"date":"2019-06-13T13:38:49","date_gmt":"2019-06-13T11:38:49","guid":{"rendered":"https:\/\/www.infosardinya.it\/wp2\/?page_id=77231"},"modified":"2019-06-13T22:50:31","modified_gmt":"2019-06-13T20:50:31","slug":"in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia","status":"publish","type":"page","link":"https:\/\/www.infosardinya.it\/wp2\/pages\/in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia\/","title":{"rendered":"In scena \u2026sua maest\u00e0 la pasta! Carrellata di prelibati primi piatti by Sardinia"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La Sardegna si distingue per il buon cibo e per l\u2019arte dell\u2019enogastronomia, caratterizzata da variet\u00e0 e ricchezza di autentici sapori, racchiudendo diverse anime.<br \/>\nUna cucina pastorale influenzata dal mare!<br \/>\nI prelibati primi dai sapori autentici della cucina sarda presentano varianti alle ricette che possono cambiare a seconda della zona nella quale vengono preparate.<br \/>\nEcco una carrellata dei pi\u00f9 noti.<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;50&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_icon icon=&#8221;fa fa-flag&#8221; size=&#8221;fa-2x&#8221; text_size=&#8221;h2&#8243; text_weight=&#8221;500&#8243; text_space=&#8221;fontspace-781688&#8243; text_reduced=&#8221;yes&#8221; align=&#8221;left&#8221;]<\/p>\n<p style=\"text-align: justify;\">I primi piatti sono sicuramente uno dei punti di forza della cucina sarda, che propone una grande variet\u00e0 di tipi di pasta, spesso a base di semola di grano duro.<\/p>\n<p>[\/vc_icon][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; back_image=&#8221;73874&#8243; back_position=&#8221;center top&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77168&#8243; kburns=&#8221;yes&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77243&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;three-two&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Malloreddus[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La pasta sarda pi\u00f9 conosciuta sono sicuramente i <strong>malloreddus<\/strong> (piccoli gnocchetti), spesso conditi con ricchi sughi a base di pomodoro e salsiccia, ma esistono tanti altri deliziosi formati come i <strong>filindeu <\/strong>(sottili fili di pasta di semola originari del nuorese, molto utilizzati per le zuppe) o le <strong>lorighittas <\/strong>(pasta intrecciata tipica dell\u2019oristanese). Secondo la tradizione i malloreddus vengono preparati schiacciando la pasta sul fondo di cesti di giunco, ottenendo dei riccioli rigati.<br \/>\nLa ricetta pi\u00f9 tradizionale degli \u201cgnocchetti sardi\u201d \u00e8 <strong>alla Campidanese<\/strong>: salsiccia di carni magre, leggermente speziata ed aromatizzata, con aggiunta di pecorino sardo piccante per esaltarne il gusto. Altrettanto gustosi sono i <strong>malloreddus alla carlofortina<\/strong>: un primo piatto di mare tipico dell\u2019Isola di San Pietro (Carloforte), in cui l\u2019abbinamento perfetto tra tonno, pomodorini e pesto \u00e8 esaltato dal fresco profumo del basilico. Un consiglio?<br \/>\nIn alternativa al tonno rosso, si pu\u00f2 adoperare il tonno alletterato, il tombarello o la palamita, altrettanto squisiti, ma pi\u00f9 sostenibili e, perch\u00e9 no, economici.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Fregula [\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La <strong>fregula <\/strong>\u00e8 una pasta preparata mescolando semola di grano duro e acqua e sfregando l\u2019impasto tra le mani fino ad ottenere delle palline, che vengono poi lasciate asciugare e tostate in forno, assumendo il tipico colore dorato.<br \/>\nE&#8217; simile per certi versi al cous cous (che \u00e8 tra i piatti tipici di Carloforte: dove \u00e8 chiamato casc\u00e0), anche se i suoi grani tondeggianti sono generalmente pi\u00f9 grossi. La fregula \u00e8 ottima per preparare minestre o in versione asciutta, condita con sughi diversi, spesso a base di pesce o frutti di mare, oppure con salsiccia: la versione pi\u00f9 tipica \u00e8 con le arselle (<strong>fregula cun cocciula<\/strong>).<br \/>\nPu\u00f2 anche essere cotta come una normale pasta asciutta e poi condita (<strong>fregula stufada<\/strong>) ed eventualmente ripassata in forno, oppure pu\u00f2 essere preparata in modo simile ad un risotto.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77242&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77241&#8243; back_position=&#8221;center bottom&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Culurgiones [\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Ottima anche la pasta ripiena, come i <strong>Culurgiones <\/strong>(particolari ravioli tipici di Ogliastra e Barbagia, ripieni di patate lessate, formaggio, menta ed aglio, che si distinguono per la tipica chiusura a spiga) ed i <strong>Cruxiones <\/strong>(ravioli ripieni di ricotta di pecora, talvolta arricchita con zafferano, scorza di limone, spinaci o erbe di campo).<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;3&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Spaghetti alle cozze[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Le cozze del golfo (soprattutto nella zona di Olbia) vengono preparate in zuppe, gustate con pasta e salse verdi o mangiate come ripieno di frittelle calde.<br \/>\nGli <strong>spaghetti alle cozze<\/strong> sono tra i primi piatti pi\u00f9 consumati nelle zone costiere della Sardegna.<br \/>\nTra i connotati principali di questa pietanza l\u2019inconfondibile profumo di mare, il contrasto cromatico tra il verde del prezzemolo, le cozze ed i pezzetti di pomodoro, il tutto legato da un filo di olio aromatizzato al peperoncino.<\/p>\n<p>[\/vc_column_text][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Spaghetti ai ricci di mare[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\"><img decoding=\"async\" class=\"alignleft size-medium wp-image-77240\" src=\"https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-300x300.jpg 300w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-150x150.jpg 150w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-768x768.jpg 768w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-600x600.jpg 600w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare-100x100.jpg 100w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/spaghetti-ai-ricci-di-mare.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Diffusissimi anche gli spaghetti ai ricci di mare, un primo piatto semplice e veloce da preparare ma di grande effetto.<br \/>\nNel cagliaritano i ricci di mare sono un\u2019istituzione: vengono pescati giornalmente e consumati da ottobre ad aprile, con una pausa di fermo biologico che ne consente la riproduzione nei restanti mesi dell\u2019anno.<br \/>\nIl riccio di mare rende al massimo mangiato in purezza: durante la stagione di pesca la citt\u00e0 di Cagliari si riempie di banchetti di vendita dove si possono degustare i ricci aperti al momento, lavati e sistemati a dozzine in piatti da portata.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77235&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;one-one&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; back_image=&#8221;77239&#8243; parallax=&#8221;yes&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; medium_visibility=&#8221;yes&#8221; medium_width=&#8221;0&#8243; mobile_visibility=&#8221;yes&#8221; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner row_inner_height_percent=&#8221;50&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;2&#8243; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/1&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Spaghetti alla bottarga[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Tra i piatti pi\u00f9 apprezzati in Sardegna vanno annoverati gli spaghetti alla bottarga, una ricetta &#8220;semplice\u201d, ma molto gustosa, che conquista anche i palati pi\u00f9 esigenti, essendo arricchita proprio dalla bottarga, un alimento molto pregiato fatto di uova di muggine o tonno essiccati e messi a stagionare.<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_inner_height_percent=&#8221;50&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_icon icon=&#8221;fa fa-flag&#8221; size=&#8221;fa-2x&#8221; text_size=&#8221;h2&#8243; text_weight=&#8221;500&#8243; text_space=&#8221;fontspace-781688&#8243; text_reduced=&#8221;yes&#8221; align=&#8221;left&#8221; title=&#8221;Chiusoni&#8221;]<\/p>\n<p style=\"text-align: justify;\">I Chiusoni alla Gallurese sono gnocchi preparati con farina di semola di grano duro ed acqua calda salata conditi con purpuzza, ovvero carne di maiale tritata utilizzata in genere per confezionare le salsicce di carne di maiale, e con pecorino sardo.<\/p>\n<p>[\/vc_icon][\/vc_column_inner][vc_column_inner column_width_percent=&#8221;100&#8243; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; gutter_size=&#8221;3&#8243; back_color=&#8221;color-lxmt&#8221; back_image=&#8221;77238&#8243; back_position=&#8221;center top&#8221; overlay_alpha=&#8221;50&#8243; medium_width=&#8221;4&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243; mobile_height=&#8221;300&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;4&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Lasagna di\u00a0pane carasau[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La lasagna di\u00a0pane carasau\u00a0con verdure \u00e8 un modo per servire un primo piatto gustoso senza appesantirsi eccessivamente.<br \/>\nE\u2019 condito con del pesto ligure e la ratatuia (misto di verdure),\u00a0ispirata alla classica ratatouille francese.<br \/>\nLe\u00a0verdure\u00a0vanno lasciate intiepidire, per farle risultare croccanti, prima di metterle sulle sfoglie di pane. Pu\u00f2 essere questa una validissima alternativa alle\u00a0insalate estive.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77234&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;three-two&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-xsdn&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77258&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;light&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Panadas[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Antesignane delle moderne cotture in crosta, le <strong>panadas <\/strong>sono una preparazione tipica legata principalmente alle tradizioni di due paesi sardi, Assemini ed Oschiri.<br \/>\nUn guscio di pasta realizzata con semola di grano duro, olio, acqua e sale, viene steso ed utilizzato per foderare uno stampo in metallo o terracotta; al suo interno viene inserito un ripieno realizzato a crudo o con prodotti parzialmente cotti.<br \/>\nLa panada viene poi chiusa con un tappo di pasta, quindi decorata e cotta in forno. Il suo interno pu\u00f2 essere a base di carne di agnello o manzo, patate, carciofi, pomodori secchi, olio e prezzemolo. Nella variante con pesce, la carne \u00e8 sostituita da tocchetti di anguilla.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Zuppa gallurese[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La zuppa gallurese o suppa cuatta \u00e8 tipica della Gallura, nel Nord Sardegna.<br \/>\nE\u2019 il piatto che pi\u00f9 di tutti rappresenta l\u2019economia dello \u201cstazzo\u201d, luogo di sosta dei pastori.<br \/>\nGli ingredienti principali sono carne di manzo ed un pezzo di costole di pecora, cipolla, sedano, carote, prezzemolo, foglie di alloro, chiodi di garofano, il tutto tenuto insieme da pane raffermo e formaggio di pasta filata. Un piatto unico e bello ricco.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77261&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][\/vc_row][vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; back_color=&#8221;color-rgdb&#8221; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243;][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77266&#8243; media_width_percent=&#8221;100&#8243; media_ratio=&#8221;sixteen-nine&#8221;][\/vc_column][vc_column column_width_percent=&#8221;100&#8243; position_vertical=&#8221;middle&#8221; override_padding=&#8221;yes&#8221; column_padding=&#8221;2&#8243; style=&#8221;dark&#8221; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;2&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; shift_y_down=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_custom_heading heading_semantic=&#8221;h1&#8243; text_size=&#8221;fontsize-155944&#8243; text_space=&#8221;fontspace-781688&#8243; text_weight=&#8221;700&#8243;]Risotto ai frutti di mare[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Meno tradizionale \u00e8 l\u2019uso del riso, nonostante la Sardegna abbia un\u2019ottima produzione nella zona di Arborea e sia possibile gustare ottimi risotti ai frutti di mare in tutte le aree costiere.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":77163,"parent":36601,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"footnotes":""},"class_list":["post-77231","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>In scena \u2026sua maest\u00e0 la pasta! Carrellata di prelibati primi piatti by Sardinia - InfoSardinya - sardegna info eventi advertising communication itinerari promotion guide<\/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.infosardinya.it\/wp2\/pages\/in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In scena \u2026sua maest\u00e0 la pasta! Carrellata di prelibati primi piatti by Sardinia - InfoSardinya - sardegna info eventi advertising communication itinerari promotion guide\" \/>\n<meta property=\"og:description\" content=\"[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;50&#8243; override_padding=&#8221;yes&#8221; h_padding=&#8221;0&#8243; top_padding=&#8221;0&#8243; bottom_padding=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; equal_height=&#8221;yes&#8221; gutter_size=&#8221;0&#8243; shift_y=&#8221;0&#8243;][vc_column column_width_percent=&#8221;100&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;0&#8243; medium_width=&#8221;0&#8243; mobile_width=&#8221;0&#8243; shift_x=&#8221;0&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; width=&#8221;1\/2&#8243;][vc_row_inner [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.infosardinya.it\/wp2\/pages\/in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia\/\" \/>\n<meta property=\"og:site_name\" content=\"InfoSardinya - sardegna info eventi advertising communication itinerari promotion guide\" \/>\n<meta property=\"article:modified_time\" content=\"2019-06-13T20:50:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/06\/fregula.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"895\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"13 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.infosardinya.it\/wp2\/pages\/in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia\/\",\"url\":\"https:\/\/www.infosardinya.it\/wp2\/pages\/in-scena-sua-maesta-la-pasta-carrellata-di-prelibati-primi-piatti-by-sardinia\/\",\"name\":\"In scena \u2026sua maest\u00e0 la pasta! 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