{"id":666353,"date":"2025-12-15T07:16:04","date_gmt":"2025-12-15T07:16:04","guid":{"rendered":"https:\/\/microscopemedia.com\/?p=666353"},"modified":"2025-12-15T07:16:04","modified_gmt":"2025-12-15T07:16:04","slug":"inghetata-calda-cucereste-roma-cum-se-prepara-desertul-special-al-iernii","status":"publish","type":"post","link":"https:\/\/microscopemedia.com\/?p=666353","title":{"rendered":"\u201e\u00cenghe\u021bata cald\u0103\u201d cucere\u0219te Roma: Cum se prepar\u0103 desertul special al iernii"},"content":{"rendered":"<div><img decoding=\"async\" src=\"https:\/\/microscopemedia.com\/wp-content\/uploads\/2025\/12\/inghetata-calda-cucereste-roma-cum-se-prepara-desertul-special-al-iernii.jpg\" class=\"ff-og-image-inserted\"><\/div>\n<p id=\"p-0\">\u00cen capitala Italiei, o apari\u021bie recent\u0103 este \u201eIl Gelato Caldo di Roma\u201d, prezentat\u0103 de Giuffr\u00e8 Forno &amp; Gelato \u00een noua lor loca\u021bie din cartierul Prati. Conceput special pentru sezonul rece \u0219i u\u0219or de luat \u201eto go\u201d, desertul const\u0103 \u00eentr-un pahar cu zabaione fierbinte, \u00een care este a\u0219ezat\u0103 o cup\u0103 de \u00eenghe\u021bat\u0103, completat\u0103 cu un strat generos de fri\u0219c\u0103.<\/p>\n<p id=\"p-1\">Alessandro Giuffr\u00e8 m\u0103rturise\u0219te pentru <a href=\"https:\/\/www.lastampa.it\/il-gusto\/2025\/12\/14\/news\/gelato_caldo_roma_le_versioni_da_assaggiare-425038600\/?ref=LSHRT-GUS-P-S1-T1\" target=\"_blank\" rel=\"noopener\">La Stampa<\/a>, c\u0103 ideea a pornit din dragostea lui pentru zabaione: \u201e\u00cel ador \u00eenc\u0103 din copil\u0103rie. L-a\u0219 savura oric\u00e2nd, sub orice form\u0103.\u201d Re\u021beta folose\u0219te o fri\u0219c\u0103 dens\u0103, ob\u021binut\u0103 dintr-un echilibru \u00eentre sm\u00e2nt\u00e2n\u0103 \u0219i mascarpone. Aceasta vine \u00eenso\u021bit\u0103 cu dou\u0103 pudre aromatice \u2013 una aurie, evoc\u00e2nd lumina s\u0103rb\u0103torilor de iarn\u0103, \u0219i alta din zmeur\u0103 deshidratat\u0103, pentru un plus de prospe\u021bime \u0219i aciditate natural\u0103.<\/p>\n<h2 id=\"chapter-0\">\u00cenghe\u021bata cald\u0103 \u0219i reinterpretarea unei re\u021bete clasice<\/h2>\n<p id=\"p-2\">Renumita gelaterie Fassi, un nume de referin\u021b\u0103 \u00een istoria Romei, a inclus de-a lungul timpului \u00een meniu \u0219i \u00eenghe\u021bata cald\u0103. Aceasta este o versiune asem\u0103n\u0103toare cu mousse-ul sau semifreddo-ul, disponibil\u0103 \u00een arome precum crem\u0103, ciocolat\u0103, gianduia sau fructe de p\u0103dure. De\u0219i nu este un produs permanent, r\u0103m\u00e2ne apreciat de cunosc\u0103tori.<\/p>\n<p id=\"p-3\">Andrea Fassi dezv\u0103luie esen\u021ba preparatului: f\u0103r\u0103 lapte, ci doar fri\u0219c\u0103 b\u0103tut\u0103 cu zah\u0103r. Pentru varianta cu zabaione, g\u0103lbenu\u0219urile, zah\u0103rul \u0219i vinul marsala sunt g\u0103tite separat. Ele sunt apoi integrate treptat \u00een fri\u0219c\u0103, rezult\u00e2nd un desert fin, aromat \u0219i servit la o temperatur\u0103 pozitiv\u0103.<\/p>\n<p id=\"p-4\">\u00cenghe\u021bata cald\u0103 \u2013 gelato caldo \u2013 arat\u0103 c\u0103 dulciurile nu trebuie s\u0103 urmeze reguli stricte de <a href=\"https:\/\/www.mediafax.ro\/cultura-media\/cand-ajunge-mos-craciun-la-targul-de-craciun-din-piata-constitutiei-si-ce-surprize-aduce-23657194\" target=\"_blank\" rel=\"noopener\">sezon<\/a>. Chiar \u0219i \u00een mijlocul iernii, combina\u021bia \u00eentre elemente calde \u0219i reci, texturi cremoase \u0219i aerate, tradi\u021bie \u0219i inova\u021bie, creeaz\u0103 o experien\u021b\u0103 aparte \u2013&nbsp; transform\u00e2nd un aparent paradox \u00eentr-o delicates\u0103 autentic\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00cen capitala Italiei, o apari\u021bie recent\u0103 este \u201eIl Gelato Caldo di Roma\u201d, prezentat\u0103 de Giuffr\u00e8 Forno &amp; Gelato \u00een noua lor loca\u021bie din cartierul Prati. Conceput special pentru sezonul rece &hellip; <a href=\"https:\/\/microscopemedia.com\/?p=666353\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":666354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/666353"}],"collection":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=666353"}],"version-history":[{"count":0,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/666353\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/media\/666354"}],"wp:attachment":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=666353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=666353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=666353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}