{"id":4435,"date":"2021-04-30T10:25:49","date_gmt":"2021-04-30T08:25:49","guid":{"rendered":"https:\/\/tenutaifauri.it\/?p=4435"},"modified":"2023-03-10T10:26:11","modified_gmt":"2023-03-10T09:26:11","slug":"vegani-e-vegetariani-sono-qui-per-restare-e-ora-si-adeguino-anche-i-sommelier","status":"publish","type":"post","link":"https:\/\/tenutaifauri.it\/en\/vegani-e-vegetariani-sono-qui-per-restare-e-ora-si-adeguino-anche-i-sommelier\/","title":{"rendered":"Vegani e vegetariani sono qui per restare, e ora si adeguino anche i sommelier"},"content":{"rendered":"
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“Da abbinare a carni stufate, stracotti e brasati, selvaggina da pelo e formaggi stagionati”, proclamano unanimi le retro etichette (\u00e8 questo il nome tecnico del lato B di una bottiglia) dei grandi rossi italiani. Cos\u00ec vuole la tradizione, ma quanto sono attuali questi suggerimenti? Secondo il Rapporto Eurispes 2020<\/strong>, in Italia la percentuale di vegetariani e vegani<\/strong> \u00e8 dell\u20198,9%, un dato in continua crescita negli ultimi anni e, anche\u00a0senza limitarsi a chi evita tout court le proteine animali, le tendenze alimentari sono altrove: sempre pi\u00f9 persone prediligono la cucina internazionale rispetto ai piatti del canone italiano.\u00a0In questo anno di delivery, Just Eat riporta come tra le specialit\u00e0 pi\u00f9 ordinate ci siano quelle giapponesi, a partire dal sushi; mentre l\u2019ascesa pi\u00f9 repentina \u00e8 del poke (senza accento!):\u00a0riso e pesce crudo di origine hawaiana. Anche attribuendo parte del successo all\u2019adattamento darwiniano verso la consegna a domicilio, \u00e8 vistoso come a Milano (solo per fare un esempio) la cucina tipica – di una regione lontana dal mare e di inverni lunghi, ricca di carne e grasso animale – non somigli pi\u00f9 da tempo alla dieta dei suoi abitanti, che da tempo preferiscono il sushi ai bruscitt.<\/p>\n<\/div>\n<\/div>\n

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ARTICOLO COMPLETO<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

la Repubblica \u2022 Vegani e vegetariani sono qui per restare, e ora si adeguino anche i sommelier<\/p>\n","protected":false},"author":4,"featured_media":4436,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-4435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nVegani e vegetariani sono qui per restare, e ora si adeguino anche i sommelier | Tenuta I Fauri<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tenutaifauri.it\/vegani-e-vegetariani-sono-qui-per-restare-e-ora-si-adeguino-anche-i-sommelier\/\" \/>\n<meta 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