{"id":84,"date":"2017-08-04T16:01:00","date_gmt":"2017-08-04T14:01:00","guid":{"rendered":"https:\/\/newweb.turismoenzamora.es\/?page_id=84"},"modified":"2021-09-01T16:15:42","modified_gmt":"2021-09-01T14:15:42","slug":"patrimonio-gastronomico","status":"publish","type":"page","link":"https:\/\/turismoenzamora.es\/de\/patrimonio-gastronomico\/","title":{"rendered":"Patrimonio Gastron\u00f3mico"},"content":{"rendered":"

<\/p>\n

Gastronomie<\/h1>\n

\"\"
\nZamora f\u00fcr den Gaumen<\/strong><\/p>\n

Die Gastronomie ist immer gepr\u00e4gt von der Pers\u00f6nlichkeit der jeweiligen Gegend und wird zu einem unterscheidenden Element und Identit\u00e4tsmerkmal einer jeden Gemeinde. Zamora war vor allem von Vieh- und Landwirtschaft gepr\u00e4gt, darum sind die Haupts\u00e4ulen der Provinz ihre regionalen, nat\u00fcrlichen und hochwertigen Produkte.<\/p>\n

Einige Gerichte haben sich zu wahrhaften Vorbildern der zamorischen K\u00fcche entwickelt, wegen ihrer sekul\u00e4ren Fortdauer in den volkst\u00fcmlichen Rezepten und ihrer Verbindung zu ihrem Herkunftsgebiet. Reisgericht auf zamorische Art, Kabeljauconfit und Tintenfisch oder Forelle sanebrischer Art bilden die besten Referenzgruppe mit der solidesten Konsistenz eines ber\u00fchmten Rezeptbuchs, das sich auf alle Bezirke und Gegenden erstreckt, und dem sogar die Namenskunde bei der Benennung hilft, wenn es sich um die Identifizierung anderer klassischer Rezepte handelt: Coco-Bohnen aus Sanabria, Wildschwein in Rotwein aus Toro, junge Taube aus Tierra de Campos, C\u00edster-Kuchen (Mandelkuchen bedeckt mit Engelshaar) oder \u201cCa\u00f1as a la zamorana\u201d (Geb\u00e4ck aus Zamora). Die Rezepte verweisen auf Anbau oder traditionelle Zutaten und auf die Landwirtschaft und Viehzucht der Vergangenheit, wodurch die Menschen sich heute verpflicht f\u00fchlen, die regionalen, hochwertigen Produkte zu bewahren und zu konsumieren.<\/p>\n

Dessen ungeachtet ist die zamorische K\u00fcche, so wie auch der Rest der Region, ein Echo dessen, was die spanische K\u00fcche erlebt, die in den letzten zehn Jahren unbestreitbar die F\u00fchrung als Vorreiterrolle \u00fcbernommen hat. Diese Str\u00f6mung hat den Kochexperten eine neue Welt in Technik und Interpretation von Gerichten er\u00f6ffnet, das Konzept der Innovation haben sich die zamorischen Experten sehr zu Herzen genommen, und diese neuen Einfl\u00fcsse in ihren Wirkungsbereich und ihre Restaurants getragen. Es ist nicht verwunderlich, dass Gerichte mit unserem zamorischen K\u00e4se oder Forelle und der H\u00fclsenfruchteintopf Ver\u00e4nderungen unterworfen waren. In viele spezialisierten Ver\u00f6ffentlichungen und Restaurantf\u00fchrern fanden die K\u00fcchen zahlreicher Restaurants in Zamora und der Provinz besondere und lobende Erw\u00e4hnung.<\/p>\n

Hier muss man au\u00dferdem noch das Ph\u00e4nomen der Mini-K\u00fcche hinzuf\u00fcgen, die die traditionale Tapa, die in Zamora tief verwurzelt ist, aufgewertet hat. Dank des Einsatzes der zamorischen Restaurantbetreiber wurde dieser Art K\u00fcche der R\u00fccken gest\u00e4rkt und es wurden exquisite und k\u00fcnstlerische Tapas kreiert, was zu der gefeierten Initiative \u201cMit Tapas durch ganz Zamora\u201d, einem Tapas-Wettbewerb, an dem der gr\u00f6\u00dfte Teil der gastronomischen Betriebe teilnimmt, indem sie eine Tapa f\u00fcr den Wettbewerb und zum Preis von einem Euro zubereiten.<\/p>\n

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\n

 <\/p>\n

\"\"<\/a><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"chorizo\"<\/a><\/td>\n<\/tr>\n
K\u00c4SE<\/a><\/td>\nMEHL<\/a><\/td>\nCHORIZO<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
KALBFLEISCH AUS ALISTE <\/a><\/td>\nMILCHLAMM AUS KASTILIEN UND LE\u00d3N<\/a><\/td>\nBOHNEN AUS SANABRIEN<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
KICHERERBSEN AUS FUENTESA\u00daCO<\/a><\/td>\nPAPRIKA AUS FRESNO-BENAVENTE<\/a><\/td>\nMINICOCINA: DE TAPAS POR ZAMORA<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
PILZE AUS KASTILIEN UND LE\u00d3N<\/a><\/td>\nANDERE PRODUKTE<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n
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<\/header>\n
 <\/div>\n<\/article>\n

<\/p>","protected":false},"excerpt":{"rendered":"

Gastronomie Zamora f\u00fcr den Gaumen Die Gastronomie ist immer gepr\u00e4gt von der Pers\u00f6nlichkeit der jeweiligen Gegend und wird zu einem unterscheidenden Element und Identit\u00e4tsmerkmal einer jeden Gemeinde. Zamora war vor allem von Vieh- und Landwirtschaft gepr\u00e4gt, darum sind die Haupts\u00e4ulen der Provinz ihre regionalen, nat\u00fcrlichen und hochwertigen Produkte. Einige Gerichte haben sich zu wahrhaften Vorbildern […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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