{"id":12929,"date":"2021-12-04T12:07:39","date_gmt":"2021-12-04T11:07:39","guid":{"rendered":"https:\/\/www.salumificiovitali.com\/?p=12929"},"modified":"2022-01-17T18:41:08","modified_gmt":"2022-01-17T17:41:08","slug":"la-buonissima","status":"publish","type":"post","link":"https:\/\/www.salumificiovitali.com\/en\/la-buonissima\/","title":{"rendered":"La Buonissima"},"content":{"rendered":"<p>[vc_row][vc_column][vc_empty_space height=&#8221;22px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]<\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: thirstyscriptbold; font-size: 26pt;\"><span style=\"color: #cf372c;\">La Buonissima<\/span><\/span><\/p>\n<p>[\/vc_column_text][vc_column_text css_animation=&#8221;fadeInUp&#8221;]<\/p>\n<p style=\"text-align: center;\"><big>Crescentina with cream of parmesan cheese and traditional Modena balsamic vinegar.<\/big><\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;22px&#8221;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row&#8221; css=&#8221;.vc_custom_1639064611086{padding-top: 40px !important;background-image: url(https:\/\/www.salumificiovitali.com\/wp-content\/uploads\/2021\/11\/ricette_bg.jpg?id=12852) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]<\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: thirstyscriptbold; font-size: 26pt;\"><span style=\"color: #cf372c;\">Ingredients<\/span><\/span><\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;12px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]For the crescentine<\/p>\n<ul>\n<li>500g of stone-ground soft wheat flour type 1<\/li>\n<li>150 ml of water<\/li>\n<li>50 ml of milk<\/li>\n<li>30g of lard<\/li>\n<li>30g of extra virgin olive oil<\/li>\n<li>5g of brewer\u2019s yeast<\/li>\n<li>about 15g of salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the filling<\/p>\n<ul>\n<li>30\/40 g of Modena DOP Vitali ham in thin slices<\/li>\n<li>20g of grated 18-month reggiano Parmesan cheese<\/li>\n<li>traditional balsamic vinegar of Modena<\/li>\n<li>extra virgin olive oil<\/li>\n<li>30g of leek<\/li>\n<li>butter<\/li>\n<li>salt<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space][vc_column_text css_animation=&#8221;fadeInUp&#8221;]<\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: thirstyscriptbold; font-size: 26pt;\"><span style=\"color: #cf372c;\">Preparations<\/span><\/span><\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;12px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]For the crescentine<\/p>\n<p>In a bowl, combine the salt, lard, extra virgin olive oil and milk to the flour. Stir to combine. Dissolve the yeast in slightly heated water. Once dissolved, add everything to the bowl and complete the dough. Close the bowl with plastic wrap and leave to rise for 3 to 4 hours. Once the dough has doubled about its volume, make about 30g balls of dough. Then roll them out with a rolling pin until you get discs of dough with a thickness of about 5 mm. Cook the discs of dough in a special tigelliera or alternatively in a non-stick pan.<\/p>\n<p>For the filling<\/p>\n<p>Add 50 degrees hot water and a tablespoon of extra virgin olive oil to the grated cheese. With an immersion mixer work the mixture until you get a cream that is not too solid. Cut the leek into thin strips and simmer it over low heat using the lid in a non-stick pan where we had added a small knob of butter. Season with salt.[\/vc_column_text][vc_empty_space height=&#8221;22px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]<\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: thirstyscriptbold; font-size: 26pt;\"><span style=\"color: #cf372c;\">Composition<\/span><\/span><\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;12px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]Cut the crescentina in half while it is still hot. Place the stewed leek at the base, then add the Modena DOP ham to give volume. Conclude by variegating with the cream of reggiano Parmesan cheese and a few drops of balsamic vinegar of Modena DOP.<\/p>\n<p><!-- \/wp:paragraph -->[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;12930&#8243; img_size=&#8221;380&#215;376&#8243; add_caption=&#8221;yes&#8221; alignment=&#8221;center&#8221; css_animation=&#8221;fadeInUp&#8221;][vc_empty_space height=&#8221;52px&#8221;][vc_single_image image=&#8221;12931&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css_animation=&#8221;fadeInUp&#8221;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row&#8221;][vc_column][vc_empty_space][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: thirstyscriptbold; font-size: 26pt;\"><span style=\"color: #cf372c;\">Altre ricette<\/span><\/span><\/p>\n<p>[\/vc_column_text][vc_empty_space][vc_column_text]\t\t<div class=\"wppsac-wrap wppsac-slick-carousel-wrp wppsac-clearfix \" data-conf=\"{&quot;slides_to_show&quot;:3,&quot;slides_to_scroll&quot;:&quot;1&quot;,&quot;dots&quot;:&quot;false&quot;,&quot;arrows&quot;:&quot;true&quot;,&quot;autoplay&quot;:&quot;true&quot;,&quot;autoplay_interval&quot;:3000,&quot;speed&quot;:500,&quot;rtl&quot;:&quot;false&quot;,&quot;lazyload&quot;:&quot;&quot;}\">\r\n\t\t\t<div id=\"wppsac-post-carousel-2\" class=\"wppsac-post-slider-init wppsac-post-carousel design-1\">\r\n\t\t\t\t<div class=\"wppsac-carousel-slides\">\r\n\t\t<div class=\"wppsac-post-image-bg\">\r\n\t\t<a href=\"https:\/\/www.salumificiovitali.com\/en\/la-buonissima\/\">\r\n\t\t\t<img class=\"wppsac-post-image\"  src=\"https:\/\/www.salumificiovitali.com\/wp-content\/uploads\/2021\/12\/LA-BUONISSIMA_MODENA_Crescentina_7997a.jpg\" alt=\"La Buonissima\" \/>\r\n\t\t<\/a>\r\n\t<\/div>\r\n\t\r\n\t<div class=\"wppsac-post-content-position\">\r\n\t\t\t\t<div class=\"wppsac-post-categories\"><ul class=\"wppsac-post-categories-list\"><li><a href=\"https:\/\/www.salumificiovitali.com\/en\/category\/panini\/\">Sandwiches<\/a><\/li><li><a href=\"https:\/\/www.salumificiovitali.com\/en\/category\/ricette\/\">Recipes<\/a><\/li><\/ul><\/div>\r\n\t\t\r\n\t\t<h2 class=\"wppsac-post-title\">\r\n\t\t\t<a href=\"https:\/\/www.salumificiovitali.com\/en\/la-buonissima\/\">La Buonissima<\/a>\r\n\t\t<\/h2>\r\n\r\n\t\t\t\t<div class=\"wppsac-post-content\">\r\n\t\t\t<div class=\"wppsac-sub-content\">[vc_row][vc_column][vc_empty_space height=\"22px\"][vc_column_text css_animation=\"fadeInUp\"] La Buonissima [\/vc_column_text][vc_column_text css_animation=\"fadeInUp\"] Crescentina with cream of parmesan cheese and traditional Modena balsamic vinegar. 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[\/vc_column_text][vc_empty_space height=\"22px\"][\/vc_column][\/vc_row][vc_row full_width=\"stretch_row\" css=\".vc_custom_1639064560288{padding-top: 40px...<\/div>\r\n\r\n\t\t\t\t\t\t<a class=\"wppsac-readmorebtn\" href=\"https:\/\/www.salumificiovitali.com\/en\/caput-mundi\/\">Read More<\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n<\/div><div class=\"wppsac-carousel-slides\">\r\n\t\t<div class=\"wppsac-post-image-bg\">\r\n\t\t<a href=\"https:\/\/www.salumificiovitali.com\/en\/linatteso\/\">\r\n\t\t\t<img class=\"wppsac-post-image\"  src=\"https:\/\/www.salumificiovitali.com\/wp-content\/uploads\/2021\/12\/LINATTESO_CULATTA_Pane-ai-cereali_8063a.jpg\" alt=\"L\u2019inatteso\" \/>\r\n\t\t<\/a>\r\n\t<\/div>\r\n\t\r\n\t<div class=\"wppsac-post-content-position\">\r\n\t\t\t\t<div class=\"wppsac-post-categories\"><ul class=\"wppsac-post-categories-list\"><li><a href=\"https:\/\/www.salumificiovitali.com\/en\/category\/panini\/\">Sandwiches<\/a><\/li><li><a href=\"https:\/\/www.salumificiovitali.com\/en\/category\/ricette\/\">Recipes<\/a><\/li><\/ul><\/div>\r\n\t\t\r\n\t\t<h2 class=\"wppsac-post-title\">\r\n\t\t\t<a href=\"https:\/\/www.salumificiovitali.com\/en\/linatteso\/\">L\u2019inatteso<\/a>\r\n\t\t<\/h2>\r\n\r\n\t\t\t\t<div class=\"wppsac-post-content\">\r\n\t\t\t<div class=\"wppsac-sub-content\">[vc_row][vc_column][vc_empty_space height=\"22px\"][vc_column_text css_animation=\"fadeInUp\"] L\u2019inatteso [\/vc_column_text][vc_column_text css_animation=\"fadeInUp\"] Multigrain bread, yoghurt mayonnaise, seared celeriac and raw asparagus carpaccio. [\/vc_column_text][vc_empty_space height=\"22px\"][\/vc_column][\/vc_row][vc_row full_width=\"stretch_row\" css=\".vc_custom_1639064550981{padding-top:...<\/div>\r\n\r\n\t\t\t\t\t\t<a class=\"wppsac-readmorebtn\" href=\"https:\/\/www.salumificiovitali.com\/en\/linatteso\/\">Read More<\/a>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n<\/div>\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_empty_space height=&#8221;22px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;] La Buonissima [\/vc_column_text][vc_column_text css_animation=&#8221;fadeInUp&#8221;] Crescentina with cream of parmesan cheese and traditional Modena balsamic vinegar. [\/vc_column_text][vc_empty_space height=&#8221;22px&#8221;][\/vc_column][\/vc_row][vc_row full_width=&#8221;stretch_row&#8221; css=&#8221;.vc_custom_1639064611086{padding-top: 40px !important;background-image: url(https:\/\/www.salumificiovitali.com\/wp-content\/uploads\/2021\/11\/ricette_bg.jpg?id=12852) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInUp&#8221;] Ingredients [\/vc_column_text][vc_empty_space height=&#8221;12px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221;]For the crescentine 500g of stone-ground soft wheat flour type 1 150 ml of water 50 ml of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12931,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[24,19],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/posts\/12929"}],"collection":[{"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/comments?post=12929"}],"version-history":[{"count":7,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/posts\/12929\/revisions"}],"predecessor-version":[{"id":13925,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/posts\/12929\/revisions\/13925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/media\/12931"}],"wp:attachment":[{"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/media?parent=12929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/categories?post=12929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.salumificiovitali.com\/en\/wp-json\/wp\/v2\/tags?post=12929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}