{"id":1019,"date":"2015-05-09T07:21:20","date_gmt":"2015-05-09T07:21:20","guid":{"rendered":"http:\/\/www.vecchiarapallo.com\/en\/?p=1019"},"modified":"2015-05-12T07:10:58","modified_gmt":"2015-05-12T07:10:58","slug":"pansotto-di-rapallo-de-c-o","status":"publish","type":"post","link":"https:\/\/www.vecchiarapallo.com\/en\/news\/pansotto-di-rapallo-de-c-o\/","title":{"rendered":"Pansotto di Rapallo &#8211; De.C.O."},"content":{"rendered":"<p><strong>The term<\/strong> derives from the fact that the pasta has a pot-bellied appearance, from <strong>&#8220;belly&#8221;<\/strong><\/p>\n<p>Having a filling plant was considered pansoti a dish suitable to the period of Lent.<\/p>\n<p>In this filled pasta it is then also used <strong>prescinseu<\/strong>a, name that has no precise translation in Italian and that is made with &#8220;Genovese curd&#8221;\u00a0similar to cottage cheese but taste more acidic.<\/p>\n<p>The herbs for the filling are called <strong>preboggion<\/strong><\/p>\n<p>The <strong>preboggion<\/strong> is a mixture of wild herbs.<\/p>\n<p>With regard to the etymological origin of the word is believed to date back to &#8220;<strong>Pro boggion<\/strong>.&#8221;<\/p>\n<p><strong>Boggion<\/strong> comes from bouillon or broth used to indicate a mixture of different things .<\/p>\n<p>The preboggion must contain depending on the season, cabbage primaticcia, Rapunzel, nettle, borage, wild chicory, chard, chervil, burnet, sow-thistle and talegua.<\/p>\n<p>These ingredients are not found in the markets of vegetables, then be recognized and collected with his own hands<\/p>\n<div id=\"attachment_1026\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.vecchiarapallo.com\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1026\" class=\"wp-image-1026 size-medium\" src=\"http:\/\/www.vecchiarapallo.com\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big-300x262.jpg\" alt=\"ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big\" width=\"300\" height=\"262\" srcset=\"https:\/\/www.vecchiarapallo.com\/public\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big-300x262.jpg 300w, https:\/\/www.vecchiarapallo.com\/public\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big.jpg 772w, https:\/\/www.vecchiarapallo.com\/public\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big-24x21.jpg 24w, https:\/\/www.vecchiarapallo.com\/public\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big-36x31.jpg 36w, https:\/\/www.vecchiarapallo.com\/public\/en\/wp-content\/uploads\/2015\/05\/ristorante-rapallo-hostaria-vecchia-rapallo-consorzio-deco-rapallo-big-48x42.jpg 48w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1026\" class=\"wp-caption-text\">Hostaria Vecchia Rapallo: Pansotti De.Co.<\/p><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The term derives from the fact that the pasta has a pot-bellied appearance, from &#8220;belly&#8221; Having a filling plant was considered pansoti a dish suitable to the period of Lent. In this filled pasta it is then also used prescinseua, name that has no precise translation in Italian and that is made with &#8220;Genovese curd&#8221;\u00a0similar [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/posts\/1019"}],"collection":[{"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/comments?post=1019"}],"version-history":[{"count":2,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/posts\/1019\/revisions"}],"predecessor-version":[{"id":1030,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/posts\/1019\/revisions\/1030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/media\/1027"}],"wp:attachment":[{"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/media?parent=1019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/categories?post=1019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vecchiarapallo.com\/en\/wp-json\/wp\/v2\/tags?post=1019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}