{"id":44,"date":"2015-05-05T16:41:42","date_gmt":"2015-05-05T14:41:42","guid":{"rendered":"https:\/\/elitalianorestaurante.wordpress.com\/?p=44"},"modified":"2022-02-17T16:16:12","modified_gmt":"2022-02-17T15:16:12","slug":"los-tomates-de-la-azienda-prattico-arturo-de-calabria","status":"publish","type":"post","link":"https:\/\/elitaliano.es\/en\/2015\/05\/05\/los-tomates-de-la-azienda-prattico-arturo-de-calabria\/","title":{"rendered":"Los tomates veramente buonos son los de Arturo Prattic\u00f2 de Calabria"},"content":{"rendered":"<p>Cuando abrimos los tarros de cristal de <strong>Arturo Prattic\u00f2<\/strong>, \u00a0<strong>Calabria<\/strong> aterriza en <strong>nuestra cocina<\/strong>. En los a\u00f1os 50, los abuelos de <strong><span class=\"Apple-style-span\">Arturo Prattic\u00f2<\/span>\u00a0<\/strong>plantaron las tierras del <strong>sur de Calabria<\/strong> de tomates. Estuvimos en el <strong>Capo Bruzzano,<\/strong>\u00a0\u00a0en su<strong> Azienda Agr\u00edcola. Y redescubrimos el tomate.<\/strong><\/p>\n<div id=\"attachment_116\" style=\"width: 539px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3-2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-116\" class=\"wp-image-116 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3-2.jpg\" alt=\"Tomates de Arturo Prattic\u00f3 2\" width=\"529\" height=\"608\" \/><\/a><p id=\"caption-attachment-116\" class=\"wp-caption-text\">Al fondo Capo Bruzzano, en lo mejor de Calabria cultiva sus tomates Arturo Prattic\u00f3. Foto de Arturo Prattic\u00f3<\/p><\/div>\n<p>Son tomates tan <strong>maduros<\/strong>, tan<strong> redondos<\/strong> en sabor y tan ricos en <strong>antioxidantes<\/strong>,<strong>\u00a0<\/strong>que\u00a0no necesitan m\u00e1s que su <strong>propio jugo<\/strong> para mantener su sabor fresco y delicioso. Con el punto justo de sal y de dulzor. El tomate \u00bfes una verdura o es una fruta? <strong>Para Arturo, son el coraz\u00f3n de Calabria.<\/strong><\/p>\n<div id=\"attachment_118\" style=\"width: 537px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-118\" class=\"wp-image-118 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3.jpg\" alt=\"\" width=\"527\" height=\"615\" \/><\/a><p id=\"caption-attachment-118\" class=\"wp-caption-text\">Con estos tomates hacemos una salsa de tomate para los Bucatini Amatriciana de so\u00f1ar!! Foto de Arturo Prattic\u00f3<\/p><\/div>\n<p>En menos de 6 horas desde que <strong>cosechan<\/strong> el tomate, consiguen embotar sin ning\u00fan tipo de a\u00f1adidos el sabor del t\u00f3mate de Calabria.<\/p>\n<div id=\"attachment_117\" style=\"width: 536px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3-3.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-117\" class=\"wp-image-117 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/tomates-de-arturo-pratticc3b3-3.jpg\" alt=\"Tomates de Arturo Prattic\u00f3 3\" width=\"526\" height=\"476\" \/><\/a><p id=\"caption-attachment-117\" class=\"wp-caption-text\">La recolecci\u00f3n manual de los tomates veramente maduros, que en menos de un minuto estar\u00e1n listos para empezar a elaborarse. La Costa calabrese es la costa del Tomate. Foto de Arturo Prattic\u00f3<\/p><\/div>\n<p>Nosotros nos traemos a EL ITALIANO esta\u00a0tomatada<strong>\u00a0original y fresca<\/strong> con la que hacemos unas <strong>salsa de tomate veramente buona.<\/strong>\u00a0No te pierdas los\u00a0<b>SPAGHETTINI A LA PUTTANESCA<\/b>, con ajito, anchoas, <strong>aceitunas de Liguria<\/strong>, <strong>alcaparras de Cerde\u00f1a<\/strong> y <strong>peperoncino de Calabria <\/strong>de nuestro amigo Arturo! que si, tambi\u00e9n nos manda el <strong>pepperoncino.<\/strong><\/p>\n<div id=\"attachment_120\" style=\"width: 540px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/pepperoncino-della-famiglia-pratticc3b2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-120\" class=\"wp-image-120 size-full\" src=\"https:\/\/elitalianorestaurante.files.wordpress.com\/2015\/05\/pepperoncino-della-famiglia-pratticc3b2.jpg\" alt=\"\" width=\"530\" height=\"622\" \/><\/a><p id=\"caption-attachment-120\" class=\"wp-caption-text\">Pepperoncino della famiglia Prattic\u00f2<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cuando abrimos los tarros de cristal de Arturo Prattic\u00f2, \u00a0Calabria aterriza en nuestra cocina. En los a\u00f1os 50, los abuelos de Arturo Prattic\u00f2\u00a0plantaron las tierras del sur de Calabria de tomates. Estuvimos en el Capo Bruzzano,\u00a0\u00a0en su Azienda Agr\u00edcola. Y redescubrimos el tomate. Son tomates&#8230;<\/p>\n","protected":false},"author":1,"featured_media":118,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[126],"tags":[127,130,131,132,133],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conoce-nuestros-productos-y-proveedores-100-made-in-italy","tag-el-italiano","tag-restaurante-el-italiano","tag-restaurante-el-italiano-santander","tag-spaghettini-a-la-puttanesca","tag-tomates-de-calabria"],"_links":{"self":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":1,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":16496,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/posts\/44\/revisions\/16496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elitaliano.es\/en\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}