{"id":755,"date":"2025-01-14T19:38:51","date_gmt":"2025-01-14T10:38:51","guid":{"rendered":"https:\/\/maufood.com\/STAGE\/?p=755"},"modified":"2025-01-14T19:38:51","modified_gmt":"2025-01-14T10:38:51","slug":"la-genovese-the-genovese-%e3%82%b8%e3%82%a7%e3%83%8e%e3%83%90%e4%ba%ba","status":"publish","type":"post","link":"https:\/\/maufood.com\/STAGE\/foods-blog\/la-genovese-the-genovese-%e3%82%b8%e3%82%a7%e3%83%8e%e3%83%90%e4%ba%ba\/","title":{"rendered":"LA GENOVESE-The genovese-\u30b8\u30a7\u30ce\u30d0\u4eba"},"content":{"rendered":"\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">LA GENOVESE<\/h2>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">The genovese-\u30b8\u30a7\u30ce\u30d0\u4eba<\/h4>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u00c8 un procedimento di preparazione culinaria diffuso nell&#8217;Italia meridionale e consiste nel rosolare la carne (coniglio, maiale, agnello, interiora), le patate, le melanzane, i lampascioni, etc. in un soffritto di cipolla e farli cuocere a fuoco molto lento e casseruola incoperchiata, con aggiunta facoltativa di vino o aceto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si sa che c&#8217;era una volta a Napoli una piazza dove avevano bottega diversi mercanti genovesi che preparavano uno speciale rag\u00f9 di carne con cipolle che fu adottato dai napoletani. L&#8217;originale risale al Cinquecento ed \u00e8 arrivato fino a noi quasi nella primitiva struttura, con la sola aggiunta della conserva di pomodoro<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">This is a popular culinary preparation procedure in southern Italy and consists of browning meat (rabbit, pork, lamb, innards), potatoes, aubergines, lampascioni, etc. in a saut\u00e9 of onion and cooking them over a very low heat in a covered casserole dish, with the optional addition of wine or vinegar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is known that once upon a time there was a square in Naples where several Genoese merchants had their shop and prepared a special meat sauce with onions that was adopted by the Neapolitans. The original dates back to the 16th century and has come down to us almost in its primitive form, with only the addition of tomato paste<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u3053\u308c\u306f\u5357\u30a4\u30bf\u30ea\u30a2\u3067\u30dd\u30d4\u30e5\u30e9\u30fc\u306a\u8abf\u7406\u6cd5\u3067\u3001\u8089\uff08\u30a6\u30b5\u30ae\u3001\u8c5a\u3001\u5b50\u7f8a\u3001\u5185\u81d3\uff09\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u30ca\u30b9\u3001\u30e9\u30f3\u30d1\u30c3\u30b7\u30aa\u30fc\u30cb\u306a\u3069\u3092\u30bf\u30de\u30cd\u30ae\u306e\u30bd\u30c6\u30fc\u3067\u7092\u3081\u3001\u84cb\u3064\u304d\u306e\u30ad\u30e3\u30bb\u30ed\u30fc\u30eb\u76bf\u3067\u3054\u304f\u5f31\u706b\u3067\u716e\u8fbc\u3080\u3002<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u305d\u306e\u6614\u3001\u30ca\u30dd\u30ea\u306e\u3068\u3042\u308b\u5e83\u5834\u306b\u30b8\u30a7\u30ce\u30f4\u30a1\u5546\u4eba\u304c\u5e97\u3092\u69cb\u3048\u3001\u7389\u306d\u304e\u5165\u308a\u306e\u7279\u88fd\u30df\u30fc\u30c8\u30bd\u30fc\u30b9\u3092\u4f5c\u3063\u3066\u3044\u305f\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u3044\u308b\u3002\u539f\u578b\u306f16\u4e16\u7d00\u306b\u9061\u308a\u3001\u30c8\u30de\u30c8\u30da\u30fc\u30b9\u30c8\u3092\u52a0\u3048\u305f\u3060\u3051\u3067\u3001\u307b\u3068\u3093\u3069\u539f\u59cb\u7684\u306a\u5f62\u3067\u79c1\u305f\u3061\u306b\u4f1d\u308f\u3063\u3066\u3044\u308b<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>LA GENOVESE The genovese-\u30b8\u30a7\u30ce\u30d0\u4eba \u00c8 un procedimento di preparazione culinaria diffuso nell&#8217;Italia meridionale e consiste [&hellip;]<\/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-755","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/755","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=755"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/755\/revisions"}],"predecessor-version":[{"id":756,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/755\/revisions\/756"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}