{"id":15388,"date":"2023-05-15T13:17:40","date_gmt":"2023-05-15T13:17:40","guid":{"rendered":"https:\/\/domus-dompe.it\/?page_id=15388"},"modified":"2023-05-17T06:46:42","modified_gmt":"2023-05-17T06:46:42","slug":"la-gastronomia","status":"publish","type":"page","link":"https:\/\/domus-dompe.it\/de\/la-gastronomia\/","title":{"rendered":"La gastronomia"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"15388\" class=\"elementor elementor-15388\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-edede59 elementor-section-stretched elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"edede59\" data-element_type=\"section\" data-settings=\"{&quot;stretch_section&quot;:&quot;section-stretched&quot;,&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8dfa584\" data-id=\"8dfa584\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b8db3bb elementor-widget elementor-widget-heading\" data-id=\"b8db3bb\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">Die Gastronomie<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-084c7e7 elementor-widget elementor-widget-text-editor\" data-id=\"084c7e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>Diese einfache, (sogenannte) arme K\u00fcche, die jedoch reich an D\u00fcften und Farben und vor allem geschmackvoll ist, ist Ausdruck des urw\u00fcchsigen Lebens der einheimischen Bev\u00f6lkerung, die es verstand die herk\u00f6mmliche K\u00fcche aufzuwerten und auch stolz auf sie zu sein. Von vorrangiger Bedeutung sind die Mehlprodukte in Ostunis K\u00fcche: das Brot, welches auch heute noch im Holzofen gebacken wird; die \u201eFriselle\u201c, die \u201ePuccia\u201c, die \u201eTarallini \u201c (kringelf\u00f6rmiges Brotgeb\u00e4ck), und dann die hausgemachte Pasta, wie die \u201eStracciodde\u201c ( Orecchiette ), die\u201eStrascenate\u201c und die \u201eLajanedde\u201c , alle Sorten sind aus Hartweizenmehl gefertigt und mit Tomatensauce und Cacioricotta (hier bekannt als \u201ecaserecotta\u201c) angereichert, manchmal auch mit der \u201erecotta ascanta\u201c (ricotta forte).<\/p><p>Auch die Fleischgerichte (das Zicklein, die ausgezeichneten W\u00fcrste, die schmackhaften \u201egnemmariedde\u201c aus Lammerinnereien) haben einen unverf\u00e4lschten Geschmack und werden auf Holzglut gebraten.<\/p><p>In Bezug auf Fisch- und Meeresspezialit\u00e4ten bietet die Region gro\u00dfartige Gerichte, wie die Meeresfr\u00fcchtevorspeisen, die Fischsuppen, Goldbrassen, Zahnbrassen, Seezungen und Hummer, die einzigartig in ihrem Geschmack sind. Der Tintenfisch darf hier nicht fehlen, der zum Beispiel mit Essig, frischen Tomaten und Zwiebeln angemacht wird (\u201epulpe all\u2019acite\u201c ) .<\/p><p>Eine andere typische Spezialit\u00e4t sind \u201eli fave e fogghie o ncrapiata\u201c , ein Puree aus Saubohnen mit wildgewachsenem Gem\u00fcse. Bekannt ist auch die \u201eacqua sala\u201c , zubereitet aus altem Brot oder aus Friselle und gew\u00fcrzt mit Oliven\u00f6l, Zwiebeln, Oregano und Tomaten (ohne Essig). Au\u00dferdem gibt es \u201eli turde allu sunze\u201c, Drossel mit Essig und Lorbeerbl\u00e4ttern zubereitet.<\/p><p>Zu den typischen S\u00fc\u00dfspeisen, die vor allem anl\u00e4sslich von Festtagen serviert werden, geh\u00f6ren beispielsweise \u201eli pettulu\u201c (pettole), frittierte, in Honig getauchte Spezialit\u00e4ten;<\/p><p>\u201eli carteddate\u201c (cartellate)<br \/>, die mit Honig und gekoc\nhtem Wein zubereitet werden; \u201eli parcedduzze\u201c ; \u201ela palomma\u201c ; \u201ela cupeta\u201c(gehackte Mandeln, die mit karamelisiertem Zucker und Honig vermengt werden) und \u201eli frisedde\u201c, die mit wei\u00dfem Zuckergu\u00df bedeckten Taralli (gileppe) . Diese S\u00fc\u00dfspeisen werden begleitet von Lik\u00f6ren, wie dem limoncello , dem nocino und dem rosolio .<\/p><p>Unter den lokalen Weinen gibt es zwei, die kontrollierten Ursprungs (D.O.C. \u2013 di origine controllata) sind: das w\u00e4re erstens der\u201eBiancostuni\u201c , hergestellt aus Trauben der Sorte \u201eImpigno\u201c, \u201eFrancavidda\u201c, \u201eVerdeca\u201c und \u201ePagadebito\u201c und zweitens der\u201eOttavianello\u201c , der aus den gleichnamigen Trauben hergestellt wird.<\/p><p>Erw\u00e4hnenswert w\u00e4re au\u00dferdem der \u201elu pete\u201c , der sich einer antiken Tradition r\u00fchmen kann. Dieser wird aus der letzten Pressung mit Zusatz von\nWasser<br \/>gewonnen.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7310838 elementor-widget elementor-widget-gallery\" data-id=\"7310838\" data-element_type=\"widget\" data-settings=\"{&quot;lazyload&quot;:&quot;yes&quot;,&quot;gallery_layout&quot;:&quot;grid&quot;,&quot;columns&quot;:4,&quot;columns_tablet&quot;:2,&quot;columns_mobile&quot;:1,&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;aspect_ratio&quot;:&quot;3:2&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;}\" data-widget_type=\"gallery.default\">\n\t\t\t\t<div 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class=\"elementor-gallery-item__overlay\"><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Gastronomia Questa cucina semplice, cosiddetta povera, ma ricca di profumi e colori e, soprattutto, gustosa, \u00e8 espressione della vita primitiva della popolazione locale, che seppe valorizzare la cucina tradizionale e anche esserne orgogliosa . I prodotti farinacei sono di primaria importanza nella cucina ostunese: il pane, che ancora oggi viene cotto nel forno a legna;&#8230;<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/pages\/15388"}],"collection":[{"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/comments?post=15388"}],"version-history":[{"count":0,"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/pages\/15388\/revisions"}],"wp:attachment":[{"href":"https:\/\/domus-dompe.it\/de\/wp-json\/wp\/v2\/media?parent=15388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}