{"id":152581,"date":"2025-02-03T18:05:06","date_gmt":"2025-02-03T17:05:06","guid":{"rendered":"https:\/\/foodandgood.fr\/suri-riewe-hartige-rapen-de-ster-van-de-elzas\/"},"modified":"2025-04-17T22:46:16","modified_gmt":"2025-04-17T20:46:16","slug":"suri-riewe-hartige-rapen-de-ster-van-de-elzas","status":"publish","type":"post","link":"https:\/\/foodandgood.fr\/nl\/suri-riewe-hartige-rapen-de-ster-van-de-elzas\/","title":{"rendered":"S\u00fcri Riewe\" hartige rapen, de ster van de Elzas"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Een emblematisch gerecht uit de Elzas, gezouten rapen (of S\u00fcri Riewe, of andere schrijfwijzen in het Elzassisch), ook bekend als gekonfijte rapen, belichamen zowel een eeuwenoude culinaire traditie als een uniek ambacht.<\/p>\n<p>Dit gerecht van lactogistende rapen wordt al lang beschouwd als een alledaags wintereten en wordt gewaardeerd om zijn authenticiteit en karakteristieke pittige smaken.  <\/p>\n<p>Of ze nu worden gebruikt als bijgerecht bij gerookt vlees of als hoofdingredi\u00ebnt, gezouten rapen vormen een diepe link tussen de Elzasser keuken en haar landelijke wortels.<\/p>\n<p>#restaurant #gastronomie #alsace #alsacetourisme #vins #winelover #epicurien #bar #selectie #vinsdalsace #foodandgood #alsace #viande #vin #wijn #tendancefoodandgood<\/p>\n","protected":false},"author":23,"featured_media":130300,"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":[119],"tags":[],"class_list":["post-152581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomisch-nieuws"],"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\/nl\/wp-json\/wp\/v2\/posts\/152581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/comments?post=152581"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/posts\/152581\/revisions"}],"predecessor-version":[{"id":152905,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/posts\/152581\/revisions\/152905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media\/130300"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/media?parent=152581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/categories?post=152581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodandgood.fr\/nl\/wp-json\/wp\/v2\/tags?post=152581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}