{"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\/fr\/patrimonio-gastronomico\/","title":{"rendered":"Patrimonio Gastron\u00f3mico"},"content":{"rendered":"

<\/p>\n

Gastronomie<\/h1>\n

\"\"<\/p>\n

 <\/p>\n

Zamora, les plaisirs du go\u00fbt<\/strong><\/p>\n

La gastronomie est toujours marqu\u00e9e par la personnalit\u00e9 du territoire et devient un \u00e9l\u00e9ment diff\u00e9renciateur et d’identit\u00e9 propre \u00e0 chaque communaut\u00e9. Zamora est depuis longtemps essentiellement une terre d’\u00e9levage et d’agriculture, c’est pourquoi ses produits locaux, naturels et de premi\u00e8re qualit\u00e9 en sont un pilier fondamental.<\/p>\n

Certains plats sont devenus de v\u00e9ritables r\u00e9f\u00e9rences de la gastronomie de Zamora, de par leur tradition s\u00e9culaire et leur lien \u00e0 leur r\u00e9gion d’origine. Le riz \u00e0 \u00ab\u00a0la zamorana\u00a0\u00bb, la morue \u00e0 \u00ab\u00a0la tranca\u00a0\u00bb et le poulpe ou la truite \u00e0 \u00ab\u00a0la sanabresa\u00a0\u00bb constituent le groupe de r\u00e9f\u00e9rences le plus solide de cette cuisine de renom, qui s’\u00e9tend \u00e0 tout type de cantons et de r\u00e9gions, et que m\u00eame sa toponymie aide \u00e0 \u00ab\u00a0nommer\u00a0\u00bb, lorsqu’il s’agit d’identifier d’autres recettes classiques : gros haricots de Sanabria, sanglier au vin de Toro, pigeons de Tierra de Campos, tarte del C\u00edster ou ca\u00f1as \u00e0 \u00ab\u00a0la zamorana\u00a0\u00bb. Des recettes qui font r\u00e9f\u00e9rence aux cultures ou aux ingr\u00e9dients traditionnels et \u00e0 ce pass\u00e9 agricole et d’\u00e9levage, qui aujourd’hui se refl\u00e8tent dans l’engagement des habitants envers la pr\u00e9servation et la consommation de produits du terroir de qualit\u00e9.<\/p>\n

Cela dit, la cuisine de Zamora, de m\u00eame que celle du reste de la r\u00e9gion, a suivi les m\u00eames changements que la cuisine espagnole, qui a exerc\u00e9 un incontestable leadership de l’avant-garde au cours de la derni\u00e8re d\u00e9cennie. Ce courant a conduit les professionnels de la cuisine \u00e0 de nouvelles techniques et interpr\u00e9tations des plats ; le concept d’innovation a r\u00e9sonn\u00e9 profond\u00e9ment chez les professionnels de la cuisine de Zamora, qui ont su transf\u00e9rer ces nouveaux comportements vers leurs restaurants et les commandes de leurs clients. Il est donc normal de trouver notre fromage de Zamora, notre truite ou notre typique rago\u00fbt de l\u00e9gumes secs transform\u00e9s dans notre assiette. Beaucoup de publications sp\u00e9cialis\u00e9es et de guides de restaurants ont mis en avant et fait l’\u00e9loge de la cuisine de nombreux restaurants de Zamora et de sa province.<\/p>\n

Et \u00e0 cela s’ajoute le ph\u00e9nom\u00e8ne de la mini-cuisine qui a servi \u00e0 mettre en valeur les \u00ab\u00a0tapas\u00a0\u00bb traditionnelles, profond\u00e9ment enracin\u00e9es \u00e0 Zamora. Gr\u00e2ce \u00e0 l’implication des restaurateurs de Zamora, cette forme de cuisine s’est d\u00e9velopp\u00e9e par la cr\u00e9ation de \u00ab\u00a0tapas\u00a0\u00bb aussi d\u00e9licieuses qu’artistiques. Cela donna lieu \u00e0 la c\u00e9l\u00e8bre initiative \u00ab\u00a0De tapas por Zamora\u00a0\u00bb, concours de \u00ab\u00a0tapas\u00a0\u00bb auquel participent une grande partie des \u00e9tablissements en \u00e9laborant une \u00ab\u00a0tapa\u00a0\u00bb de concours au prix de vente de un euro.<\/p>\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
FROMAGE<\/a><\/td>\nLA FARINE<\/a><\/td>\nCHORIZO<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
LE VEAU D`ALISTE <\/a><\/td>\nL`AGNEAU DE LAIT DE CASTILLA Y LE\u00d3N<\/a><\/td>\nLE HARICOT DE SANABRIA<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
LES POIS CHICHE DE FUENTESA\u00daCO<\/a><\/td>\nLE POIVRON DE FRESNO-BENAVENTE<\/a><\/td>\nLA MINI-CUISINE: LES TAPES<\/a><\/td>\n<\/tr>\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
LES CHAMPIGNONS<\/a><\/td>\nAUTRES<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

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

Gastronomie   Zamora, les plaisirs du go\u00fbt La gastronomie est toujours marqu\u00e9e par la personnalit\u00e9 du territoire et devient un \u00e9l\u00e9ment diff\u00e9renciateur et d’identit\u00e9 propre \u00e0 chaque communaut\u00e9. Zamora est depuis longtemps essentiellement une terre d’\u00e9levage et d’agriculture, c’est pourquoi ses produits locaux, naturels et de premi\u00e8re qualit\u00e9 en sont un pilier fondamental. Certains plats […]<\/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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