{"id":77354,"date":"2019-07-02T13:30:21","date_gmt":"2019-07-02T11:30:21","guid":{"rendered":"https:\/\/www.infosardinya.it\/wp2\/?page_id=77354"},"modified":"2019-07-02T13:58:57","modified_gmt":"2019-07-02T11:58:57","slug":"sapori-di-sardegna-i-contorni","status":"publish","type":"page","link":"https:\/\/www.infosardinya.it\/wp2\/pages\/sapori-di-sardegna-i-contorni\/","title":{"rendered":"Sapori di Sardegna: i contorni"},"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;\">Un tipico pranzo in Sardegna si arricchisce di ottimi antipasti, che siano di mare o di terra, tramandati di generazione in generazione seguendo le antiche ricette che la tradizionale cucina isolana offre:<br \/>\noltre ai celebri salumi e formaggi, conosciuti, apprezzati ed esportati in tutto il mondo, grazie alla loro semplicit\u00e0 e genuinit\u00e0, assolutamente da menzionare il pane carasau, conosciuto anche come carta da musica per il rumore che questo pane tipico fa, nel momento in cui viene spezzato, usato spesso in abbinamento con i contorni, che possono fungere anche da antipasti.<br \/>\nAd esempio i carciofini sott\u2019olio, le olive di Sardegna e vari tortini ripieni che cambiano a seconda della zona nella quale vengono preparati.<br \/>\nIl tutto accompagnato da sfiziose bruschette utilizzando pane civraxiu o sottili fogli del pane carasau con aggiunta da spalmare di tipica crema di formaggio pecorino.<\/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;\">Anche il mare offre contorni prelibati come la bottarga di muggine (anche in abbinamento con le uova per realizzare un\u2019ottima frittata), le cozze all\u2019olbiese, la burrida, la tunnina salata all\u2019olio o la classica insalata di mare o di polpi.<\/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;77369&#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;77371&#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_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;77367&#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;]Involtini di cavolo[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">I ricchi secondi piatti della cucina sarda sono spesso accompagnati da contorni costituiti da verdure fresche crude, semplici e rinfrescanti.<br \/>\nCi\u00f2 non toglie che i saporitissimi ortaggi che crescono in questa terra baciata dal sole si prestino ottimamente, in combinazione con il profumatissimo olio extravergine di oliva prodotto in Sardegna e con altri prodotti tipici della cucina sarda, alla preparazione di contorni pi\u00f9 elaborati. Gli involtini di cavolo (coiettas \u2018e cauli) sono una ricetta della tradizione sarda dal sapore unico.<\/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;]Funghi[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Ottimi i contorni a base di <strong>funghi <\/strong>(porcini di vario tipo, cardulinu e murdegu o boleto del cisto, cardolinu de petza o Pleurotus eryngii tradotto come &#8220;funghi di carne&#8221;) grigliati o in umido; sono inoltre molto utilizzati pomodori, patate, carciofi, cardi, finocchio, sedano, zucchine e legumi come le fave (nonostante gran parte della popolazione sarda, per via del favismo, non possa mangiarle), piselli e ceci.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77366&#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;77365&#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;]Asparagi[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Contorni molto amati sono quelli a base di asparagi prodotti della piana del Campidano, a partire da quelli che, con i pomodori secchi o profumati con il lardo, conservano un gusto che esplode con la cottura al cartoccio, a quelli cotti al forno con la pancetta per una ricetta ricca di sapori.<br \/>\nSquisiti gli asparagi gratinati al forno al pecorino e connubio perfetto con le uova.<\/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;]Carciofo[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Il carciofo spinoso di Sardegna a marchio Dop presenta notevoli virt\u00f9 terapeutiche e salutari dovute al suo contenuto salino e vitaminico ed agli elementi nutritivi a spiccata azione depurativa per l\u2019organismo.<br \/>\nCon la cottura al forno o alla brace viene esaltato tutto il sapore di questo prodotto.<br \/>\nI carciofi al verde sono un contorno perfetto o una valida alternativa ad un secondo piatto: ottimi con patate, fritti con la semola, in umido, ripieni di patate e pecorino.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77364&#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;77357&#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;]Torte rustiche[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Molto apprezzate come contorni sulle tavole sarde sono le torte rustiche, scrigno di sapori e morbidezza, semplicissime nella preparazione, ma di grande effetto.<br \/>\nLe pi\u00f9 comuni sono quella di bietola, formaggio pecorino e pancetta, ma anche di melanzane e zucchine, di patate al forno e con gli asparagi.<\/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;]<\/p>\n<p style=\"text-align: justify;\">Gradite e di gran qualit\u00e0 le torte salate di carciofi, formaggio pecorino e patate, ma anche di funghi e zucchine, ricotta e carote, ricotta e verdure (ripieno di ricotta, bieta e scarola \u00e8 un piatto ideale da servire anche come stuzzichino).<br \/>\nMolto sfiziosi anche i tortini di carciofi accompagnati dal formaggio pecorino erborinato.<\/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;77171&#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;]Zucchine[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Le zucchine sono un classico contorno isolano e sono molto comuni preparate in umido (dette in sardo <em>cassoba de Crocoriga<\/em>): contemplano una cottura lenta che mantiene intatto il gusto delle zucchine accompagnate dai pomodori al profumo di menta. Un piatto sfizioso e semplicissimo che unisce la panatura croccante dell\u2019esterno ed il cuore morbido di zucchina all\u2019interno \u00e8 costituito proprio dalle zucchine fritte.<br \/>\nLe zucchine tonde ripiene al profumo di pecorino, invece, sono un piatto delicato e leggero.<br \/>\nIl carpaccio di zucchine con bottarga e peperoncino aji \u00e8 un contorno fresco, gustosissimo e particolare, adatto anche come antipasto, preparato con ingredienti tipici della cucina sarda.<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77363&#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;77362&#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;]Cavolfiore[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Il\u00a0cavolfiore soffocato alla sarda \u00e8 un piatto semplice e genuino con tutto il profumo dei prodotti di Sardegna.<br \/>\nIl nome (soffocato) presumibilmente deriva dall\u2019antica consuetudine di cuocere questa pietanza nel fuoco a legna, con le braci posizionate anche sopra il coperchio della pentola di cottura.<br \/>\nNei fatti si tratta di uno stufato di cavolfiore, con aggiunta di sapori.<\/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;]Fain\u00e9 alla sassarese[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">La <strong>fain\u00e9 alla sassarese<\/strong> \u00e8 un piatto di origine genovese tipico della citt\u00e0 di Sassari.<br \/>\nIl suo nome deriva da\u00a0fain\u00e0\u00a0o\u00a0farinata\u00a0di ceci.<br \/>\nQuesti ultimi hanno la propriet\u00e0 di abbassare i livelli di \u201ccolesterolo cattivo\u201d nel sangue e di conseguenza svolgono un ruolo protettivo nei confronti del cuore.<br \/>\nQuesta ricetta va preparata con largo anticipo poich\u00e9 necessita di circa quattro ore di preparazione.<\/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;]Lumachine bianche[\/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-77360\" src=\"https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/07\/ciogga-minudda-300x204.jpg\" alt=\"\" width=\"300\" height=\"204\" srcset=\"https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/07\/ciogga-minudda-300x204.jpg 300w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/07\/ciogga-minudda-768x522.jpg 768w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/07\/ciogga-minudda-600x408.jpg 600w, https:\/\/www.infosardinya.it\/wp2\/wp-content\/uploads\/2019\/07\/ciogga-minudda.jpg 1022w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Le lumachine bianche vengono chiamate in modo differente in diverse zone della Sardegna (<em>giogga <\/em>o <em>ciogga minudda<\/em> nel Sassarese, <em>joghitta <\/em>in Logudorese o <em>sizzigorrusu <\/em>de sant\u2019uanni nel Campidano).<br \/>\nSono molto gustose gratinate, utilizzando una ricetta della tradizione popolare con un ripieno al profumo di pecorino e vernaccia..<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image media=&#8221;77361&#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;77359&#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;]Melanzane[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Le melanzane alla sarda o <em>Perdigianu motto in s\u2019ollu<\/em> (melanzane morte nell\u2019olio) sono un contorno semplice da fare e davvero molto saporito che prevede l\u2019uso di ingredienti dai sapori tipicamente mediterranei.<br \/>\nLe melanzane, tagliate a fette piuttosto grosse, vengono cotte in forno e condite con aglio, prezzemolo, olio e pomodoro fresco. Sono ottime da consumare tiepide oppure a temperatura ambiente.<br \/>\nAnche le melanzane ripiene al carasau sono una ricetta golosa: la croccantezza del pane carasau custodisce il morbido ripieno di formaggio casizolu.<\/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;]Sa coccoi prena[\/vc_custom_heading][vc_column_text text_lead=&#8221;yes&#8221;]<\/p>\n<p style=\"text-align: justify;\">Una fragrante tortina salata con un impasto che ricorda quello della pizza, ma pi\u00f9 croccante, ed un delizioso ripieno a base di patate, aglio, pecorino e menta che assomiglia molto al ripieno dei Culurgiones sardi: \u00e8 <strong><em>Sa coccoi prena<\/em><\/strong>, che rappresenta uno dei piatti tipici della tradizione agropastorale dell\u2019Ogliastra.<\/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":77363,"parent":36601,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"give_campaign_id":0,"footnotes":""},"class_list":["post-77354","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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