{"id":190781,"date":"2018-12-02T12:55:42","date_gmt":"2018-12-02T11:55:42","guid":{"rendered":"https:\/\/www.studiainitalia.com\/?p=190781"},"modified":"2024-05-31T18:08:21","modified_gmt":"2024-05-31T16:08:21","slug":"13-postres-navidenos-italianos","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/es\/blog\/13-postres-navidenos-italianos\/","title":{"rendered":"13 Postres Navide\u00f1os Italianos"},"content":{"rendered":"\n<p>Cada regi\u00f3n de Italia tiene su propia cocina t\u00edpica y tradiciones gastron\u00f3micas, incluso durante la temporada de vacaciones. Algunas regiones tienen m\u00e1s de un <em>dolce di Natale<\/em> y la mejor manera de descubrirlas es visitar Italia y probar estos deliciosos dulces caseros mientras viajas. <\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Para darte una idea de c\u00f3mo descubrir el gusto por lo dulce durante la temporada festiva, aqu\u00ed tienes una selecci\u00f3n de 13 postres navide\u00f1os italianos, uno de cada regi\u00f3n donde puedes <u><a href=\"https:\/\/www.studiainitalia.com\/es\/estudiar-en-italia\/cursos-de-italiano\/\">aprender italiano<\/a><\/u> o participar en <u><a href=\"https:\/\/www.studiainitalia.com\/es\/estudiar-en-italia\/cursos-de-cocina\/\">cursos de cocina<\/a><\/u> y <u><a href=\"https:\/\/www.studiainitalia.com\/es\/estudiar-en-italia\/cursos-de-artes\/\">talleres de arte<\/a><\/u> con Studiainitalia.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Buccellati<\/em> en Sicilia<\/h2>\n\n\n\n<p>Estas galletas navide\u00f1as son de Palermo y tambi\u00e9n se conocen como cucciddati en dialecto. Una pasta fina se envuelve alrededor de un relleno de higos y nueces secos y con otros ingredientes, dependiendo de las zonas donde se preparan.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Certosino<\/em> o <em>Panspeziale<\/em> en Emilia-Romagna<\/h2>\n\n\n\n<p>Este antiguo postre naci\u00f3 en la Edad Media, por mano de farmac\u00e9uticos (conocidos como speziali). M\u00e1s tarde, los frailes de Certosa comenzaron a preparar el panspeziale, y fueron tan buenos en eso que el postre cambi\u00f3 su nombre a certosino. T\u00edpico de Bolonia, est\u00e1 hecho con almendras, pi\u00f1ones, chocolate negro y frutas confitadas.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Gubana<\/em> en Friuli Venezia Giulia<\/h2>\n\n\n\n<p>Este es un pastel con forma de espiral con levadura dulce, rellena con frutos secos, pasas y amaretto, y con vinos espumosos, grappa o slivovitz (un licor de ciruela).<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Nepitelle<\/em> en Calabria <\/h2>\n\n\n\n<p>Los nepitelle calabresi se preparan t\u00edpicamente para Navidad y Pascua. Su nombre deriva de la palabra latina \u00abnepitedum\u00bb (p\u00e1rpados), porque estos dulces se parecen a un ojo cerrado. Son Rellenos de nueces, higos secos, almendras, licor Strega y chocolate negro o miel.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Pandolce<\/em> en Liguria <\/h2>\n\n\n\n<p>Este pan dulce con pasas, frutas confitadas y pi\u00f1ones naci\u00f3 en G\u00e9nova en la Edad Media.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><iframe title=\"Pandolce genovese basso  della pasticceria Villa-Profumo\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Mqh3Zbt7DOQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Pandoro<\/em> en Veneto <\/h2>\n\n\n\n<p>Este es el postre navide\u00f1o m\u00e1s popular en Italia junto con el Panettone. Con forma de estrella de ocho puntas, espolvoreada con az\u00facar glas\u00e9 con aroma a vainilla, desciende del \u00abpan de oro\u00bb creado en Verona en el siglo XIX para celebrar la primera Navidad bajo la dinast\u00eda Scala.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Panettone<\/em> en Lombardia<\/h2>\n\n\n\n<p>El postre de Navidad italiano m\u00e1s famoso, incluso en el extranjero. Naci\u00f3 en Mil\u00e1n en el siglo noveno. La receta cl\u00e1sica incluye harina, huevos, mantequilla, pasas y frutas confitadas; Aunque hoy hay muchas versiones como con chocolate o crema de pistacho.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Panforte<\/em> en Toscana<\/h2>\n\n\n\n<p>Naci\u00f3 en Siena en el a\u00f1o 1000. El panforte es uno de los postres navide\u00f1os italianos m\u00e1s suntuosos. Es un pastel de frutas denso, sin harina, con miel, especias, frutas confitadas y almendras. El nombre significa literalmente \u00abpan fuerte\u00bb.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Pangiallo<\/em> en Lazio <\/h2>\n\n\n\n<p>Desde los tiempos de la Roma imperial, el pangiallo (literalmente \u201cpan amarillo\u201d) se prepara el d\u00eda del solsticio de invierno como un buen presagio para el regreso de los d\u00edas largos y soleados. Por eso tiene una corteza dorada, por la mezcla de harina, aceite y azafr\u00e1n. Tiene adem\u00e1s frutos secos, fruta confitada y pasas.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Panpepato<\/em> en Umbria<\/h2>\n\n\n\n<p>Este pastel redondo y agridulce est\u00e1 hecho con nueces, avellanas, almendras, canela, nuez moscada, chocolate, miel, pasas y, como su nombre indica, la pimienta.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Sebadas<\/em> en Cerde\u00f1a<\/h2>\n\n\n\n<p>Aunque se pueden encontrar durante todo el a\u00f1o, las sebadas (o seadas) son t\u00edpicas de ocasiones especiales como Navidad y Semana Santa. Son un postre frito con un toque sabroso, relleno de pecorino local y cubierto con miel de corbezzolo.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Struffoli <\/em>en Campania<\/h2>\n\n\n\n<p>Originarios de N\u00e1poles, los Struffoli son bolitas de masa fritas recubiertas con miel, confites y frutas confitadas. Se sirven en forma de \u00e1rbol de Navidad o una pir\u00e1mide.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Tronchetto di Natale<\/em> en Piemonte<\/h2>\n\n\n\n<p>Parecido a un tronco de \u00e1rbol peque\u00f1o, este rollo est\u00e1 hecho con huevos, harina y mascarpone, cubierto con crema de casta\u00f1as y hojuelas de chocolate.&nbsp;&nbsp;<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:200px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cada regi\u00f3n de Italia tiene su propia cocina t\u00edpica y tradiciones gastron\u00f3micas, incluso durante la temporada de vacaciones. Algunas regiones tienen m\u00e1s de un dolce di Natale y la mejor manera de descubrirlas es visitar Italia y probar estos deliciosos dulces caseros mientras viajas. Para darte una idea de c\u00f3mo descubrir el gusto por lo [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":198995,"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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Monaco","author_link":"https:\/\/www.studiainitalia.com\/es\/author\/raffaella\/"},"uagb_comment_info":0,"uagb_excerpt":"Cada regi\u00f3n de Italia tiene su propia cocina t\u00edpica y tradiciones gastron\u00f3micas, incluso durante la temporada de vacaciones. Algunas regiones tienen m\u00e1s de un dolce di Natale y la mejor manera de descubrirlas es visitar Italia y probar estos deliciosos dulces caseros mientras viajas. Para darte una idea de c\u00f3mo descubrir el gusto por lo&hellip;","_links":{"self":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/190781","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=190781"}],"version-history":[{"count":0,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/posts\/190781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media\/198995"}],"wp:attachment":[{"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/media?parent=190781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/categories?post=190781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.studiainitalia.com\/es\/wp-json\/wp\/v2\/tags?post=190781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}