{"id":331,"date":"2022-04-07T13:49:36","date_gmt":"2022-04-07T13:49:36","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=331"},"modified":"2022-11-14T08:58:53","modified_gmt":"2022-11-14T08:58:53","slug":"laboratorio-di-enogatsronomia-preparazione-dei-calzoni","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/04\/07\/laboratorio-di-enogatsronomia-preparazione-dei-calzoni\/","title":{"rendered":"LABORATORIO DI ENOGATSRONOMIA: PREPARAZIONE DEI CALZONI"},"content":{"rendered":"<h2>Il laboratorio svolto per la preparazione dei calzoni \u00e8 un&#8217;esperienza a tutti gli effetti sensoriale<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/cdn.pixabay.com\/photo\/2017\/11\/26\/15\/16\/smiley-2979107_960_720.jpg\" alt=\"laboratorio calzoni \" width=\"329\" height=\"185\" \/><strong>Un\u2019esperienza<\/strong> da provare \u00e8 la preparazione dei calzoni. L\u2019odore dell\u2019impasto, inizialmente, ricorda molto quello dell\u2019alcool.<\/p>\n<p>La pasta risulta avere una consistenza morbida, che ricorda quasi un materiale gommato.<\/p>\n<p>Sfregandola tra le mani, sentiamo, invece, come diventi ruvido a causa della farina che usiamo per impastare<\/p>\n<p><strong>L\u2019impasto<\/strong> presenta una delicatezza tale da suscitare quasi la paura, in che la prepara, di romperla.<\/p>\n<p>L\u2019aggiunta di alimenti per la preparazione del ripieno, come ad esempio il prosciutto cotto, la mozzarella e la salsa di pomodoro, fa s\u00ec che, all\u2019interno della bocca di chi assaggia, si crei un <strong>gioco di sapori<\/strong> molto interessante.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/cdn.pixabay.com\/photo\/2018\/11\/24\/07\/10\/calzone-3835086_960_720.jpg\" alt=\"laboratorio calzoni \" width=\"327\" height=\"218\" \/><\/p>\n<p>La cottura cambia la consistenza al calzone: non si percepisce pi\u00f9 la morbidezza al tatto, ma bens\u00ec l&#8217;impasto diventa pi\u00f9 duro e croccante.<\/p>\n<p>\u00a0<\/p>\n\n<div class=\"wp-block-post-author\"><div class=\"wp-block-post-author__avatar\"><img alt='' src='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=48&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/bd5a05aca4d0264103aca9c9a67c0548d309db9ae3a3ff370ee9f956e6fce595?s=96&#038;d=mm&#038;r=g 2x' class='avatar avatar-48 photo' height='48' width='48' \/><\/div><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__byline\">Sara Roversi<br><\/p><p class=\"wp-block-post-author__name\">sceglab_students<\/p><\/div><\/div>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il laboratorio svolto per la preparazione dei calzoni \u00e8 un&#8217;esperienza a tutti gli effetti sensoriale Un\u2019esperienza da provare \u00e8 la preparazione dei calzoni. L\u2019odore dell\u2019impasto, &#8230; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-331","post","type-post","status-publish","format-standard","hentry","category-scegsensi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Laboratorio calzoni<\/title>\n<meta name=\"description\" content=\"Il laboratorio svolto per la preparazione dei calzoni \u00e8 un&#039;esperienza a tutti gli effetti sensoriale\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2022\/04\/07\/laboratorio-di-enogatsronomia-preparazione-dei-calzoni\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" 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