{"id":2844,"date":"2019-06-03T11:52:40","date_gmt":"2019-06-03T11:52:40","guid":{"rendered":"http:\/\/www.torinoaffari.it\/blog\/?p=2844"},"modified":"2019-06-03T11:55:47","modified_gmt":"2019-06-03T11:55:47","slug":"lumache","status":"publish","type":"post","link":"https:\/\/www.torinoaffari.it\/blog\/2019\/06\/03\/lumache\/","title":{"rendered":"Chi non conosce \u201cLes Escargot \u00e0 la Bourguignonne\u201d?"},"content":{"rendered":"

In Francia le lumache sono diventate primo piatto nazionale….. Chi non conosce \u201cLes Escargot \u00e0 la Bourguignonne<\/strong>\u201d?\u00a0In Italia le chiocciole si preparano alla\u00a0piemontese<\/strong>\u00a0con burro, olio. cipolla, noci, filetti di acciuga sott\u2019olio, brodo di carne, alloro, prezzemolo e pinoli; in\u00a0lombardia\u00a0<\/strong>con burro aglio, prezzemolo e vino bianco; alla\u00a0friulana<\/strong>\u00a0con burro, aglio, prezzemolo, vino bianco e latte; alla\u00a0romana<\/strong>\u00a0con acciughe salate, pomodoro, vino bianco, aglio e peperoncino; alla campana con olio, pomodoro, aglio e peperoncino; alla\u00a0veneta<\/strong>\u00a0con olio, burro, prezzemolo, aglio, alloro, cipolla, scorza di limone e vino bianco secco; alla ligure con funghi secchi, aglio, cipolla, prezzemolo, rosmarino, origano, vino bianco e pomodoro; alla\u00a0calabrese<\/strong>\u00a0con olio, aglio, vino bianco, pomodori pelati, prezzemolo, sale e peperoncino; \u00a0alla\u00a0sarda<\/strong>\u00a0con passata di pomodoro, aglio, olio, prezzemolo, peperoncino e alloro; alla\u00a0siciliana<\/strong>\u00a0con olio, aglio, limone, prezzemolo e pepe.<\/p>\n

Ma pensiamo anche alle propriet\u00e0 nutrizionali<\/strong>, che sono molto importanti:
\nLe chiocciole sono ricche di proteine<\/strong> ad alto valore biologico e povere di grassi. Con sole 67 kcal \/ 100 grammi, andrebbero inserite nelle diete ipocaloriche.<\/p>\n

Variet\u00e0<\/strong>
\nQueste, le cinque specie di chiocciola pi\u00f9 adatte all\u2019uso gastronomico:<\/p>\n

Helix Pomatia o Lumaca di Vigna. \u00c8 la chiocciola pi\u00f9 grande e la pi\u00f9 amata dai francesi. Ha raggiunto la notoriet\u00e0 internazionale con la preparazione \u00e0 la bourguignonne.<\/p>\n

Helix Aspersa Comune. \u00c8 la pi\u00f9 commercializzata e allevata in Italia. In due variet\u00e0: l\u2019Helix\u00a0\u00a0 Aspersa Muller, con un peso attorno ai 10 grammi e l\u2019 Helix\u00a0\u00a0 Aspersa Maxima che pu\u00f2 arrivare fino a 25 grammi.<\/p>\n

Helix aperta o Monzetta o Monachella. Ha una notevole massa muscolare ch si riduce poco durante il letargo. A differenza di tutte le altre viene commercializzata in versione opercolata, chiusa dalla caratteristica membrana bianca.<\/p>\n

Eobania vermiculata o Rigatella. Diffusissima, \u00e8 di colore crema con strisce rossastre o marroni. \u00c8 la \u201clumaca di San Giovanni\u201d molto amata dai romani.<\/p>\n

Theba pisana. \u00c8 la pi\u00f9 piccola, pu\u00f2 essere bianca o rigata come la rigatella. \u00c8 la protagonista gastronomica del festino di Santa Rosalia a Palermo.<\/p>\n

IN COLLABORAZIONE CON:
\nLumacheria Italiana
\n<\/strong>Corso Einaudi 40 – 12062 Cherasco (CN) Italy
\nTel<\/strong>.: +39 0172 489382 (tre linee) –\u00a0+39 0172 488467
\nFax<\/strong>:\u00a0+39 0172 489218
\nPagina Facebook<\/strong>:\u00a0www.facebook.com\/lumacheriaitaliana
\nsito web<\/strong>: http:\/\/www.lumacheriaitaliana.com<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

In Francia le lumache sono diventate primo piatto nazionale….. Chi non conosce \u201cLes Escargot \u00e0 la Bourguignonne\u201d?\u00a0In Italia le chiocciole si preparano alla\u00a0piemontese\u00a0con burro, olio. cipolla, noci, filetti di acciuga sott\u2019olio, brodo di carne, alloro, prezzemolo e pinoli; in\u00a0lombardia\u00a0con burro … Continua a leggere→<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[778,456,783,781,782],"class_list":["post-2844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guide-pratiche","tag-cucina","tag-cucina-piemontese","tag-cucinare-lumache","tag-lumache","tag-piatto"],"yoast_head":"\nChi non conosce \u201cLes Escargot \u00e0 la Bourguignonne\u201d? - Torino Affari<\/title>\n<meta name=\"description\" content=\"In Francia le lumache sono diventate prima piatto nazionale..... 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