Plato emblem\u00e1tico de Alsacia, los nabos salados (o S\u00fcri Riewe, u otras graf\u00edas en alsaciano), tambi\u00e9n conocidos como nabos confitados, encarnan a la vez una tradici\u00f3n culinaria milenaria y una artesan\u00eda \u00fanica.<\/p>\n
Considerado durante mucho tiempo un alimento cotidiano de invierno, este plato a base de nabos lactofermentados es apreciado por su autenticidad y sus caracter\u00edsticos sabores picantes. <\/p>\n
Ya se utilicen como acompa\u00f1amiento de carnes ahumadas o como ingrediente principal, los nabos salados constituyen un profundo v\u00ednculo entre la cocina alsaciana y sus ra\u00edces rurales.<\/p>\n
#restaurant #gastronomie #alsace #alsacetourisme #vins #winelover #epicurien #bar #selection #vinsdalsace #foodandgood #alsace #viande #vin #wine #tendancefoodandgood<\/p>\n","protected":false},"author":23,"featured_media":152585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[122],"tags":[],"class_list":["post-152582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-gourmet-es"],"acf":{"titre_presentation":"","titre_presentation_couleur":"#c39d63","image_largeur":"50%","image_presentation":"","articles":null,"image_separation":"","articles_bis":null},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/comments?post=152582"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152582\/revisions"}],"predecessor-version":[{"id":152876,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/posts\/152582\/revisions\/152876"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media\/152585"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/media?parent=152582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/categories?post=152582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/es\/wp-json\/wp\/v2\/tags?post=152582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}