Da quanto visto nel capitolo precedente si potrebbe essere indotti a pensare che qui si stia parlando soltanto di cucina vegetariana; niente affatto. La cucina del Sud, oltre ad essere mediterranea per natura e tradizione, \u00e8 la cucina associata per eccellenza, quella che utilizza in modo bilanciato alimenti di origine vegetale ed animale. \u00c8 vero, ha sempre fatto scarso uso di carne di manzo e di vitello, ma ha sempre utilizzato le carni ovine, il pesce, le lumache di terra e di mare e soprattutto i prodotti derivati dal latte. Quando la gente era molto povera, anche le famiglie indigenti possedevano una pecora o una capra che facevano pascolare ai margini delle strade e con il latte ricavavano la provvista di formaggio per tutto l’anno; anche le galline davano una mano, con le uova e, qualche volta, con la carne, le interiora e, persino, con le zampe.<\/p>\n\n\n\n
La cosiddetta dieta mediterranea, ancora valida, come abbiamo visto, si avvale di una gran varieta di ortaggi ed erbe spontanee che consentono ottime miscele tra di loro e straordinari sposalizi con carne e pesce; non dice di mangiare soltanto cereali e verdure conditi con olio extravergine d’oliva, dice soprattutto che si devono consumare cibi a basso livello di grassi saturi e di colesterolo, che \u00e8 la regola di vastissime aree, soprattutto della Puglia e della Sicilia.<\/p>\n\n\n\n
E la cucina del Sud, che \u00e8 cucina mediterranea, ha innumerevoli esempi di piatti associati, anzi i piatti di verdura o di ortaggi puramente vegetariani sono scarsi, persino la pasta e ceci \u00e8 un piatto associato perch\u00e9 se \u00e8 vero che si tratta di un semplice accostamento tra alimenti complementari cereali e legumi , \u00e8 anche vero che di solito questa pietanza si consuma con sopra una gran spolverata di formaggio grattugiato. L’esempio pi\u00f9 tipico di cucina associata \u00e8 il gi\u00e0 menzionato pignato mmaretato, vanto della tradizione napoletana e in cui si compie una altissima sintesi tra foglia verdure , carne e grassi animali, ma piatti associati sono anche le melanzane alla parmigiana nelle versioni piu elaborate e, persino la pasta con il ragu` e la bruschetta con la ricotta forte.<\/p>\n<\/div>\n\n\n\n
From what we have seen in the previous chapter, one might be led to think that we are only talking about vegetarian cuisine here; not at all. The cuisine of the South, besides being Mediterranean by nature and tradition, is the associated cuisine par excellence, one that makes balanced use of foods of vegetable and animal origin. True, it has always made little use of beef and veal, but it has always used sheepmeat, fish, land and sea snails, and especially milk products. When people were very poor, even indigent families had a sheep or a goat that they grazed by the roadside and with the milk they made a year-round supply of cheese; chickens also helped out, with eggs and sometimes with meat, innards and even feet.<\/p>\n\n\n\n
The so-called Mediterranean diet, which is still valid, as we have seen, makes use of a great variety of vegetables and wild herbs that allow for excellent mixtures between them and extraordinary marriages with meat and fish; it does not say to eat only cereals and vegetables seasoned with extra virgin olive oil, it says above all that one must consume foods low in saturated fats and cholesterol, which is the rule in vast areas, especially in Apulia and Sicily.<\/p>\n\n\n\n
And the cuisine of the South, which is Mediterranean cuisine, has countless examples of associated dishes, indeed purely vegetarian vegetable or vegetable dishes are few and far between, even pasta and chickpeas is an associated dish because while it is true that it is a simple combination of complementary cereal and legume foods, it is also true that this dish is usually eaten with a large sprinkling of grated cheese on top. The most typical example of associated cuisine is the aforementioned pignato mmaretato, the pride of the Neapolitan tradition and in which a very high synthesis of leaf vegetables, meat and animal fats is accomplished, but associated dishes are also aubergines alla parmigiana in the more elaborate versions and even pasta with ragu` and bruschetta with ricotta forte.<\/p>\n<\/div>\n\n\n\n
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LA CUCINA ASSOCIATA Associated cuisine-\u95a2\u9023\u53a8\u623f Da quanto visto nel capitolo precedente si potrebbe essere indotti […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-739","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=739"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/739\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/739\/revisions\/740"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}