{"id":4291,"date":"2023-01-21T11:54:07","date_gmt":"2023-01-21T10:54:07","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=4291"},"modified":"2023-04-30T12:42:54","modified_gmt":"2023-04-30T10:42:54","slug":"busiate-trapanesi-doria","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/de\/busiate-trapanesi-doria.html","title":{"rendered":"Busiate Trapani Doria"},"content":{"rendered":"<p>Die Busiate Trapani Doria werden ausschlie\u00dflich aus sizilianischem Hartweizen hergestellt, der in Calatafimi-Segesta angebaut wird. Die Doria-Farm ist eine Synthese der sizilianischen kulinarischen Tradition.<\/p>\n\n\n\n<p>Trapanesi Busiate ist eine traditionelle Nudelsorte aus der sizilianischen Region Trapani, Italien. Es handelt sich um eine lange, gedrehte Nudelform, die Fusilli oder Cavatelli \u00e4hnelt und typischerweise aus Hartweizengrie\u00dfmehl und Wasser hergestellt wird.<\/p>\n\n\n\n<p>Der Name \u201ebusiate\u201c kommt vom sizilianischen Wort \u201ebusa\u201c, der Teig wird zu langen, d\u00fcnnen Str\u00e4ngen gerollt und dann um einen d\u00fcnnen Holzspie\u00df gedreht, um die charakteristische Spiralform zu erzeugen.<\/p>\n\n\n\n<p>Busiate Trapanesi-Nudeln werden oft mit traditionellen sizilianischen So\u00dfen wie Trapanese-Pesto serviert, einer So\u00dfe aus Mandeln, Basilikum, Knoblauch und Tomaten. Es wird auch h\u00e4ufig mit Fischsaucen wie Schwertfisch oder Thunfisch sowie Gem\u00fcsesaucen wie Auberginen- und Tomatensauce serviert.<\/p>\n\n\n\n<p>Busiate Trapanesi-Nudeln sind in italienischen Fachgesch\u00e4ften und online erh\u00e4ltlich und eine k\u00f6stliche und einzigartige Erg\u00e4nzung zu jedem Nudelgericht.<\/p>","protected":false},"excerpt":{"rendered":"<p>Le Busiate trapanesi Doria sono fatte da solo grano duro siciliano prodotto a Calatafimi-Segesta. L&#8217;azienda agricola Doria \u00e8 sintesi della tradizione culinaria siciliana. Le busiate trapanesi \u00e8 un tipo di pasta tradizionale della regione siciliana di Trapani, in Italia. Si tratta di un formato di pasta lunga e attorcigliata simile ai fusilli o ai cavatelli, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":4293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[879],"class_list":["post-4291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-e-riso","tag-busiate_trapanesi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Busiate trapanesi Doria - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Pasta Busiate trapanesi Doria di solo grano duro siciliano prodotto a Calatafimi-Segesta \u00e8 sintesi della tradizione culinaria siciliana.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/de\/busiate-trapanesi-doria.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Busiate Trapani Doria \u2013 Daniele Sciarotta","description":"Pasta Busiate Trapani Doria, ausschlie\u00dflich aus sizilianischem Hartweizen hergestellt in Calatafimi-Segesta, ist eine Synthese der sizilianischen kulinarischen Tradition.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/de\/busiate-trapanesi-doria.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/it\/busiate-trapanesi-doria.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Busiate trapanesi Doria"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/4291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/comments?post=4291"}],"version-history":[{"count":2,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/4291\/revisions"}],"predecessor-version":[{"id":4449,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/4291\/revisions\/4449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/media\/4293"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/media?parent=4291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/categories?post=4291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/tags?post=4291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}