{"id":190757,"date":"2019-12-09T18:13:42","date_gmt":"2019-12-09T17:13:42","guid":{"rendered":"https:\/\/www.studiainitalia.com\/?p=190757"},"modified":"2024-05-31T16:11:59","modified_gmt":"2024-05-31T14:11:59","slug":"los-platos-tradicionales-navidenos-de-italia-de-norte-a-sur","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/es\/blog\/los-platos-tradicionales-navidenos-de-italia-de-norte-a-sur\/","title":{"rendered":"Los Platos tradicionales navide\u00f1os de Italia, de norte a sur"},"content":{"rendered":"\n

Como sabr\u00e1s, los platos y recetas t\u00edpicos de la cocina italiana son muy diferentes, especialmente durante la Navidad.<\/p>\n\n\n\n

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Las tradiciones tambi\u00e9n cambian, por ejemplo, a la hora de las comidas m\u00e1s importantes. Las regiones del centro y sur de Italia celebran la Cena della Vigilia<\/em> (cena de Nochebuena), mientras que en el norte hablamos principalmente de Pranzo di Natale<\/em> (almuerzo de Navidad). <\/p>\n\n\n\n

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Pero todas la regiones tienen como tradicci\u00f3n cenar pescado en Nochebuena, comer frutas secas y postres tan famosos como el Panettone<\/a>.\u00a0<\/p>\n\n\n\n

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La mesa navide\u00f1a en el norte de Italia<\/h2>\n\n\n\n

No hay Navidad en el Piamonte sin una pasta llamada agnolotti<\/em> y sin el estofado misto llamado gran bollito<\/em>, combinado con salsas de como el bagnet ross e verd.<\/em><\/p>\n\n\n\n

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En Liguria se comen los ravioles vegetarianos o de carne y el cap\u00f3n magro, hecho con pescado y verduras. Sorprendentemente, uno de los platos tradicionales en Lombard\u00eda es la anguilla cotta al cartoccio<\/em>, o anguila al horno.<\/p>\n\n\n\n

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En V\u00e9neto, prefieren comer polenta con bacalao y carne hervida con salsa de r\u00e1bano picante.<\/p>\n\n\n\n

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Casi en la frontera con Austria y Eslovenia, la regi\u00f3n de Friuli Venezia Giulia es famosa por la sopa hecha con nabo y cotechino, llamada brovada e muset<\/em>, con salsa de callos, queso y cap\u00f3n.<\/p>\n\n\n\n

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\"Brovada
Brovada e muset (foto de gushmag.it)<\/em><\/figcaption><\/figure>\n\n\n\n
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\u201cA Tavola<\/em>\u201d en la Italia central<\/h2>\n\n\n\n

En Emilia Romagna hay ciudades como Bolonia, donde se celebra la Navidad con muchos platos a base de carne, como tortellini y passatelli en caldo, tagliatelle y lasa\u00f1a, prosciutto y culatello, pero tambi\u00e9n tortelli de calabaza con hierbas. <\/p>\n\n\n\n

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Y hay ciudades como M\u00f3dena donde se prefiere el pescado, especialmente los espaguetis con at\u00fan, la caballa, anchoas y tomates y bacalao salado frito o guisado.<\/p>\n\n\n\n

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El pescado es tambi\u00e9n el protagonista en la regi\u00f3n del Lacio, donde adem\u00e1s abundan las verduras mixtas fritas y la anguila capit\u00f3n. En Roma, en la v\u00edspera de Navidad, se come sopa de pescado o pasta con caldo de br\u00f3coli y arzilla; mientras que el 25 de diciembre es costumbre comer el t\u00edpico abbacchio<\/em> (cordero asado) con patatas y cappelletti en caldo.<\/p>\n\n\n\n

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\u00bfY en la Toscana? Las especialidades regionales incluyen crostini<\/em> de h\u00edgado, faraona<\/em> asada (gallina de Guinea) o pato, cap\u00f3n relleno y tambi\u00e9n bardiccio<\/em> (una salchicha de cerdo con especias de hinojo).<\/p>\n\n\n\n

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\"Pasta
Pasta con broccoli y arzilla (foto de agrodolce.it)<\/em><\/figcaption><\/figure>\n\n\n\n
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Platos de Navidad en el sur de Italia<\/h2>\n\n\n\n

En Campania la comida es abundante, hay caldo de cap\u00f3n, espagueti con almejas, pan friselle, cap\u00f3n relleno de ensalada para terminar luego con postres como struffoli<\/em> y roccoc\u00f2<\/em>. <\/p>\n\n\n\n

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En la v\u00edspera de Navidad, los napolitanos comen el capitone<\/em> (anguila hembra) que, debido a su similitud con la serpiente, simboliza la victoria de los humanos sobre Satan\u00e1s.<\/p>\n\n\n\n

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Calabria cuenta con carnes curadas como tocino capicollo, soppressata y salchichas, pero tambi\u00e9n espaguetis con pan rallado y anchoas, y cabra o bacalao servido con br\u00f3coli salteados.<\/p>\n\n\n\n

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En Cerde\u00f1a tenemos las culurgiones de casu<\/em>, que son ravioles rellenos con salsa de tomate, y los malloreddus<\/em>, o peque\u00f1os \u00f1oquis de s\u00e9mola con salsa de salchichas.<\/p>\n\n\n\n

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Y la cocina navide\u00f1a de Sicilia se caracteriza por ensalada de naranja, arenque y cebolla, caldo de pollo y sarde a beccafico<\/em> (sardinas rellenas de pasas, pi\u00f1ones y pan rallado). Y, para no perderse est\u00e1n las tradicionales sfincione de Bagheria, una pizza con queso, cebolla y pan rallado.<\/p>\n\n\n\n

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\"Sarde
Sarde a beccafico (foto de ioamolasicilia.com)<\/em><\/figcaption><\/figure>\n\n\n\n
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\u00a1El equipo de Studiainitalia desea felices fiestas a todos nuestros estudiantes y amigos! <\/strong>\u00a1<\/strong>Buon Natale e Felice Anno Nuovo!<\/em><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

\u00a0Fuente: La Cucina Italiana lacucinaitaliana.it<\/em><\/p>\n\n\n\n

Fotos: gushmag.it, agrodolce.it, ioamolasicilia.com<\/em>\u00a0\u00a0<\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Como sabr\u00e1s, los platos y recetas t\u00edpicos de la cocina italiana son muy diferentes, especialmente durante la Navidad. Las tradiciones tambi\u00e9n cambian, por ejemplo, a la hora de las comidas m\u00e1s importantes. Las regiones del centro y sur de Italia celebran la Cena della Vigilia (cena de Nochebuena), mientras que en el norte hablamos principalmente […]<\/p>\n","protected":false},"author":4,"featured_media":190047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Las tradiciones tambi\u00e9n cambian, por ejemplo, a la hora de las comidas m\u00e1s importantes. Las regiones del centro y sur de Italia celebran la Cena della Vigilia (cena de Nochebuena), mientras que en el norte hablamos principalmente…","_links":{"self":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/190757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/comments?post=190757"}],"version-history":[{"count":0,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/190757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media\/190047"}],"wp:attachment":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media?parent=190757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/categories?post=190757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/tags?post=190757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}