{"id":11348,"date":"2026-03-13T12:40:03","date_gmt":"2026-03-13T11:40:03","guid":{"rendered":"https:\/\/89.46.65.39\/sito1\/?page_id=11348"},"modified":"2026-03-13T16:59:34","modified_gmt":"2026-03-13T15:59:34","slug":"il-vino-in-cucina","status":"publish","type":"page","link":"https:\/\/staging.torinotaste.it\/?page_id=11348","title":{"rendered":"Il vino in cucina"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”7px||13px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_menu menu_id=”7″ active_link_color=”#A32236″ logo=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2025\/08\/torino-doc.png” logo_width=”12%” show_search_icon=”on” logo_width_tablet=”20%” logo_width_phone=”20%” logo_width_last_edited=”on|phone” _builder_version=”4.27.4″ _module_preset=”default” menu_font=”|600|||||||” menu_text_color=”#000000″ text_orientation=”center” global_colors_info=”{}”][\/et_pb_menu][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Header” _builder_version=”4.27.4″ _module_preset=”012f8c57-4d97-4677-8a4a-4753d5a33431″ background_color=”#eeeded” background_image=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/il-vino-in-cucina-1956×460-1.jpg” background_enable_image=”on” background_position=”top_center” custom_padding=”6vw||6vw||false|false” hover_enabled=”0″ locked=”off” collapsed=”on” global_colors_info=”{%22gcid-1f1bf5fb-a99d-4acc-8d9e-ddac074c158c%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-4c79ba3d-a281-4fb6-9b14-02f9a4c793f2%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-688c464a-d6f2-4296-b592-395352c71c79%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-d119accd-44d7-4f2f-b9d7-599c8463324b%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93}” title_text=”il-vino-in-cucina-1956×460″ sticky_enabled=”0″][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.27.4″ _module_preset=”default” background_color=”rgba(255,255,255,0.75)” custom_margin=”0px||||false|false” custom_padding=”4px||8px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_font=”|600|||||||” header_text_align=”left” header_text_color=”#A32236″ header_font_size=”65px” custom_margin=”20px|||10px|false|false” hover_enabled=”0″ header_font_size_tablet=”50px” header_font_size_phone=”33px” header_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ricette<\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#A32236″ text_font_size=”20px” header_font=”|600|||||||” header_text_align=”left” header_text_color=”#A32236″ header_font_size=”65px” custom_margin=”||20px|10px|false|false” hover_enabled=”0″ header_font_size_tablet=”50px” header_font_size_phone=”33px” header_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

IL VINO IN CUCINA<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Header” _builder_version=”4.27.4″ _module_preset=”012f8c57-4d97-4677-8a4a-4753d5a33431″ background_color=”#eeeded” background_color_gradient_stops=”rgba(0,0,0,0) 0%|rgba(0,0,0,0.4) 100%” background_image=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2025\/11\/bicchieri-da-cocktail-scaled.jpg” background_enable_image=”on” parallax=”on” custom_padding=”5vw||5vw||false|false” hover_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” locked=”off” collapsed=”on” global_colors_info=”{%22gcid-1f1bf5fb-a99d-4acc-8d9e-ddac074c158c%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-4c79ba3d-a281-4fb6-9b14-02f9a4c793f2%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-688c464a-d6f2-4296-b592-395352c71c79%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93,%22gcid-d119accd-44d7-4f2f-b9d7-599c8463324b%22:%91%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22,%22background_color_gradient_stops%22%93}” sticky_enabled=”0″][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” background_enable_color=”off” custom_margin=”||||false|false” custom_padding=”||||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#FFFFFF” border_radii=”on|5px|5px|5px|5px” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” text_text_color=”#000000″ text_line_height=”1.6em” background_enable_color=”off” custom_margin=”||||false|false” custom_padding=”20px|15px|20px|15px|false|false” hover_enabled=”0″ border_radii=”off||5px|5px|” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Marinate, \u201ccivet\u201d, \u201csalm\u00ec\u201d e frutta cotta nel vino fanno parte della tradizione culinaria piemontese.<\/p>\n

Storicamente infatti il vino \u00e8 stato usato anche per prevenire le infezioni e nel passato gli alimenti erano lava\u00adti e soprattutto marinati con vino o aceto prima di essere consumati. Non c\u2019erano frigoriferi n\u00e9 altri modi di\u00a0conservare\u00a0le carni: sale, aceto, vino ed erbe aromatiche erano gli unici accorgimenti per evitare il de\u00adterioramento insieme all\u2019essiccamento.<\/p>\n

Oggi che la conservazione non \u00e8 pi\u00f9 un proble\u00adma ci si limita ad assaporare le antiche ricette pervenute sino ai giorni nostri per godere del sapore che il vino aggiunge al cibo, esaltan\u00addo quello delle vivande.<\/p>\n

Tutte le ricette in questa sezione sono realizzate con i vini DOC e DOCG del terri\u00adtorio torinese: si tratta di un assaggio delle innumerevoli potenzialit\u00e0 del binomio vino-cibo in cucina.<\/p>\n

La ricerca storica, l\u2019adattamento alle esigenze odierne e la proposta di nuovi piatti sono frut\u00adto della collaborazione con l\u2019Accademia per Buongustai Sac \u00e0 Poche. L\u2019Accademia ha selezionato ri\u00adcette proposte\u00a0da cuochi e pasticceri che, pur provenendo da varie regioni italiane, hanno interpretato la tradizione enogastronomica del territorio torinese in cui risiedono.<\/p>\n

Scopri la ricetta che fa al caso tuo. Ingredienti e vini DOC alla mano potrai cimentarti anche tu nella preparazione di queste delizie.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/Walter-Eynard-480×640-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”Walter-Eynard-480×640″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”1 FILETTO DI SALMERINO ALLA RIDUZIONE DI RAMIE, RAPE E CAVOLI” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

Ingredienti per 4 persone
<\/strong>4 filetti di salmerino, 4 rape, 1 cavolo verza piccolo, 8 gamberi d\u2019acqua dolce, 10 scalogni, 200 g di\u00a0 burro, 1 bottiglia di vino\u00a0<\/span>Pinerolese Ramie<\/strong>, sale e pepe, cannella, chiodi di garofano, noce moscata.<\/p>\n

[\/et_pb_text][et_pb_button button_text=”scopri la ricetta” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ custom_button=”on” button_text_color=”#A32236″ button_font=”|600|||||||” custom_margin=”||||false|false” custom_padding=”1px||1px||false|false” button_text_size=”16px” button_url=”https:\/\/staging.torinotaste.it\/?p=2695″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/Claudio-Cavallera-480×640-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”Claudio-Cavallera-480×640″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”AGNOLOTTI AL CAREMA E MANZO STUFATO SU POLENTINA PROFUMATA AI PORCINI” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||||false|false” custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

Ingredienti per 4 persone
<\/strong>Per la pasta
<\/strong>300 g di farina di grano tenero, 3 tuorli d\u2019 uovo,\u00a0 20 g di burro fuso,\u00a0\u00a0<\/span>1\/2 bottiglia di vino Carema, sale.
Per il ripieno
<\/strong>250 g di carne di manzo, 1 uovo, 1 piccola cipolla,\u00a0 1 carota,\u00a0 1 gambo di sedano, mazzetto guarnito (rosmarino, alloro, salvia), 1 dl di vino Carema, brodo vegetale, 1 cucchiaio di Grana grattugiato, sale.
Per la polenta ai funghi
<\/strong>3dl di acqua,\u00a0 20 g di farina da polenta, 10 g di funghi porcini secchi,\u00a0 1 ciuffo di prezzemolo, 2 cucchiai di olio di oliva, sale.<\/p>\n

[\/et_pb_text][et_pb_button button_text=”scopri la ricetta” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ custom_button=”on” button_text_color=”#A32236″ button_font=”|600|||||||” custom_margin=”||||false|false” custom_padding=”1px||1px||false|false” button_text_size=”16px” button_url=”https:\/\/staging.torinotaste.it\/?p=2706″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/Mario-Faletti-480×640-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”Mario-Faletti-480×640″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”ALPINLUCE\u00a0 – Bocconcini di cioccolato fondente ripieni di Caluso Passito” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||||false|false” custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

INGREDIENTI PER 50 CIOCCOLATINI
<\/strong>Per il guscio di cioccolato<\/strong>
50 pirottini rotondi in alluminio,\u00a0 200 g di\u00a0 cioccolato fondente al 65% di cacao.
Per la crema interna (ripieno)<\/strong>
25 g di glucosio,\u00a0\u00a0 200 g di pasta di cremino\u00a0 ( 60g di nocciole tostate \/ 60 g di latte in polvere\/ 50 g di zucchero a velo\/ 30 g di burro di cacao),\u00a0\u00a0<\/span>15 cl di Erbaluce di Caluso Passito, 50 g di cioccolato bianco.<\/p>\n

[\/et_pb_text][et_pb_button button_text=”scopri la ricetta” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ custom_button=”on” button_text_color=”#A32236″ button_font=”|600|||||||” custom_margin=”||||false|false” custom_padding=”1px||1px||false|false” button_text_size=”16px” button_url=”https:\/\/staging.torinotaste.it\/?p=2715″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/Angelo-Piras-3-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”Angelo-Piras-3-1″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”BRASATO ALLA FREISA DI CHIERI” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||||false|false” custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

Ingredienti per 4 persone
<\/strong>7\/8 etti di carne di manzo (arrosto della vena o cappello del prete),\u00a0<\/span>1 bottiglia di Freisa di Chieri,\u00a0<\/span>\u00bd bicchiere di Cognac, 2 cipolle, \u00a02 carote, \u00a0\u00bd sedano, 2 spicchi di aglio, \u00a03 o 4 chiodi di garofano, 1 pezzetto di cannella, qualche bacca di ginepro, qualche grano di pepe, \u00a0un mazzetto di erbe aromatiche (alloro, salvia, rosmarino, timo), \u00a0olio extra vergine di oliva, burro, un pizzico di sale grosso, \u00a0sale fino.<\/p>\n

[\/et_pb_text][et_pb_button button_text=”scopri la ricetta” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ custom_button=”on” button_text_color=”#A32236″ button_font=”|600|||||||” custom_margin=”||||false|false” custom_padding=”1px||1px||false|false” button_text_size=”16px” button_url=”https:\/\/staging.torinotaste.it\/?p=2708″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/Alessandro-Ricci-480×640-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”Alessandro-Ricci-480×640″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”PETTO D\u2019ANATRA LACCATO, COMPOSTA DI MELE E ROSE ROSSE, CIPOLLA ROSSA AL SALE E SCIROPPO SPEZIATO DI\u00a0 COLLINA TORINESE BARBERA” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||||false|false” custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

Ingredienti per 4 persone
<\/strong>Per la carne
<\/strong>2 petti d\u2019anatra, 70 g di miele di corbezzolo, 10 ml di olio extra vergine di oliva, rosmarino, salvia, timo, alloro, sale, pepe.
Per la composta
<\/strong>300 g di mele Golden, 50 g di petali di rose rosse, scorza di limone, sale, pepe.
Per la guarnizione
<\/strong>4 cipolle rosse, 100 g di mela Golden, 50 g di farina \u201c00\u201d, 200 ml di olio di semi di arachidi, 10 ml di succo di limone, 1 kg di sale fino.
Per la riduzione
<\/strong>100 ml di vino Collina Torinese Barbera<\/strong>, 30 g di zucchero, vaniglia, cannella, anice, noce moscata, pepe.
Per la decorazione
<\/strong>4 chips di mela, petali di rose rosse, 10 bacche di anice stellato, sale.<\/p>\n

[\/et_pb_text][et_pb_button button_text=”scopri la ricetta” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ custom_button=”on” button_text_color=”#A32236″ button_font=”|600|||||||” custom_margin=”||||false|false” custom_padding=”1px||1px||false|false” button_text_size=”16px” button_url=”https:\/\/staging.torinotaste.it\/?p=2710″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” column_structure=”1_4,3_4″ theme_builder_area=”post_content” use_custom_gutter=”on” gutter_width=”2″ hover_enabled=”0″ sticky_enabled=”0″ border_width_top=”2px” border_color_top=”#A32236″ border_style_top=”dashed” border_color_bottom=”#A32236″ border_style_bottom=”dashed”][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_4″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/staging.torinotaste.it\/wp-content\/uploads\/2026\/03\/michele-scotti-480×749-1.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”michele-scotti-480×749″ hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”3_4″ theme_builder_area=”post_content”][et_pb_heading title=”TAGLIOLINI DEL BAROT AL COLLINA TORINESE BARBERA” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_font=”|600|||||||” title_text_color=”#A32236″ hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||||false|false” custom_margin=”||0px||false|false”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ text_text_color=”#000000″ custom_padding=”||10px||false|false”]<\/p>\n

Ingredienti per 4 persone
<\/strong>500 g di tagliolini\u00a0 freschi, 2 cipolle, 2 peperoni (1 giallo, 1 rosso), 10 filetti di acciughe in olio di oliva, 3\u00a0cucchiai di\u00a0olio di oliva extravergine,1 noce di burro, 1 bicchiere di\u00a0<\/span>Collina Torinese Barbera<\/strong>.<\/p>\n

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Ingredienti per 4 persone (8 bicchierini)
<\/strong>Per il pane speziato
<\/strong>100 g d\u2019acqua, 45 g di zucchero, 100 g di miele, 1 g di spezie, 3 g d\u2019anice, scorza d\u2019arancia e di limone, 100 g farina, 1 g lievito chimico,\u00a0 6 g di bicarbonato di sodio, 1 g di sale, 65 g di burro fuso
Per il cremoso al caramello
<\/strong>250 g di panna, 70 g di zucchero di canna, 50 g di tuorli, 20 g di zucchero di canna, 3 g di gelatina, 50 g di panna montata
Per le pere all\u2019Avan\u00e0
<\/strong>500 g di pere tagliate a pezzi, 130 g di zucchero di canna, 100 g di burro, 200 g de vin\u00a0<\/span>Valsusa Doc\u00a0(Avan\u00e0)<\/strong>, chiodi di garofano, cannella, ginepro, coriandolo, anice, vaniglia, scorza d\u2019arancio\u2026<\/p>\n

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Un progetto di :<\/strong><\/p>\n

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CONTATTI<\/p>\n

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Camera di commercio di Torino<\/span><\/span><\/span>
Via Carlo Alberto, 16 – 10123 Torino<\/span>
<\/span>Tel 011 571 6388 |\u00a0<\/span>torinodoc@to.camcom.it<\/a><\/p>\n

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PEC – Posta elettronica certificata protocollo.generale@to.legalmail.camcom.it <\/a>
Partita IVA 02506470018 <\/span>|<\/span>\u00a0Codice fiscale 80062130010<\/span><\/p>\n

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Cookie policy<\/a><\/p>\n

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In collaborazione con:<\/strong><\/p>\n

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RicetteIL VINO IN CUCINAMarinate, \u201ccivet\u201d, \u201csalm\u00ec\u201d e frutta cotta nel vino fanno parte della tradizione culinaria piemontese. Storicamente infatti il vino \u00e8 stato usato anche per prevenire le infezioni e nel passato gli alimenti erano lava\u00adti e soprattutto marinati con vino o aceto prima di essere consumati. Non c\u2019erano frigoriferi n\u00e9 altri modi di\u00a0conservare\u00a0le carni: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template-blank.php","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-11348","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/pages\/11348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11348"}],"version-history":[{"count":16,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/pages\/11348\/revisions"}],"predecessor-version":[{"id":11423,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/pages\/11348\/revisions\/11423"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}