{"id":635,"date":"2014-12-04T19:05:48","date_gmt":"2014-12-04T18:05:48","guid":{"rendered":"http:\/\/vivancoculturadevino.es\/blog\/?p=635"},"modified":"2017-07-26T08:44:08","modified_gmt":"2017-07-26T07:44:08","slug":"5-pistas-disfrutar-gastronomia-riojana","status":"publish","type":"post","link":"https:\/\/vivancoculturadevino.es\/blog\/2014\/12\/04\/5-pistas-disfrutar-gastronomia-riojana\/","title":{"rendered":"5 pistas para disfrutar de la gastronom\u00eda riojana"},"content":{"rendered":"<p>Comer y beber bien \u00a0es una forma de vida para los riojanos y eso se nota en cada rinc\u00f3n de su territorio. Desde la propia capital, Logro\u00f1o, con su magn\u00edfico tapeo de <a href=\"http:\/\/vivancoculturadevino.es\/blog\/2014\/09\/24\/calle-laurel-para-comersela\/\">la calle Laurel<\/a>, a localidades m\u00e1s peque\u00f1as donde no faltan restaurantes de calidad que realizan una deliciosa cocina tradicional actualizada y en algunos casos muy creativa. Bodegas como <a href=\"http:\/\/www.vivancoculturadevino.es\/vivanco\/?tsource=tsCom\">Vivanco<\/a> cuentan, en sus instalaciones, con restaurante de gran nivel. La despensa es otro de los valores de la gastronom\u00eda riojana, productos de kil\u00f3metro cero, con carnes y embutidos extraordinarios, deliciosos quesos, buenos aceites y una huerta de frutas y verduras que es la estrella de su cocina.<\/p>\n<p>&nbsp;<\/p>\n<h2>1. EL CHORIZO<\/h2>\n<p>El <strong>chorizo riojano<\/strong> pone nombre y apellidos a algunos platos inconmensurables como las migas riojanas, y la m\u00e1s popular: <strong>las patatas a la riojana<\/strong>, que se realizan en la mayor\u00eda de bares y restaurantes en invierno y que con un poco de puerro, tomate, pimiento y piment\u00f3n, adem\u00e1s del chorizo y las patatas concluyen un guiso para chuparse los dedos.<\/p>\n<p><a href=\"http:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/Patatas-chorizo_restaurante-Vivanco.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"682\" class=\"aligncenter size-large wp-image-638\" alt=\"Patatas-chorizo-restaurante-Vivanco\" src=\"\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/Patatas-chorizo_restaurante-Vivanco-1024x682.jpg\" srcset=\"https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/Patatas-chorizo_restaurante-Vivanco-1024x682.jpg 1024w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/Patatas-chorizo_restaurante-Vivanco-300x199.jpg 300w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/Patatas-chorizo_restaurante-Vivanco.jpg 1616w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p><em>Pie de foto: patatas a la riojana del <a href=\"http:\/\/vivancoculturadevino.es\/es\/experiencias\/restaurante\/\">Restaurante Vivanco<\/a><\/em><\/p>\n<p>&nbsp;<\/p>\n<h2>2. LAS VERDURAS<\/h2>\n<p>Los <strong>productos de la huerta<\/strong> son otro de los imprescindibles en las mesas riojanas, desde el cardo que se hace con almejas a las alcachofas de la Rioja Baja, exquisitas salteadas con jam\u00f3n. Excelentes la coliflor de Calahorra, los champi\u00f1ones, \u00a0la borraja o el pimiento riojano de la variedad najerana, ingrediente b\u00e1sico de su gastronom\u00eda. El plato estrella la <strong>menestra<\/strong> con algunas verduras rebozadas y otras guisadas.<\/p>\n<p><a href=\"http:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/MENESTRA-VERDURAS.png\"><img decoding=\"async\" width=\"1024\" height=\"398\" class=\"aligncenter size-large wp-image-634\" alt=\"menestra-verduras\" src=\"\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/MENESTRA-VERDURAS-1024x398.png\" srcset=\"https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/MENESTRA-VERDURAS-1024x398.png 1024w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/MENESTRA-VERDURAS-300x116.png 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>3. LAS LEGUMBRES<\/h2>\n<p>Las legumbres que m\u00e1s se consumen son los <strong>caparrones<\/strong>, peque\u00f1as alubias rojas, propias de los cultivos en huertas de monta\u00f1a en los valles de Oja, Najerilla e Iregua, se guisan con carnes, embutidos y verduras. Las pochas, alubias blancas consumidas frescas, son otra exquisitez que se elaboran guisadas con verduras o cocinadas con codornices.<\/p>\n<p><a href=\"http:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO.png\"><img decoding=\"async\" width=\"394\" height=\"396\" class=\"aligncenter size-full wp-image-633\" alt=\"caparron-riojano\" src=\"\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO.png\" srcset=\"https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO.png 394w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO-150x150.png 150w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO-298x300.png 298w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO-50x50.png 50w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO-186x186.png 186w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CAPARR\u00d3N-RIOJANO-300x301.png 300w\" sizes=\"(max-width: 394px) 100vw, 394px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>4. CARNE<\/h2>\n<p>En <strong>caldereta<\/strong> son muy populares, como la de <strong>conejo con caracoles<\/strong> y verduras, tambi\u00e9n las que se hacen con suaves brasas de sarmiento como las <strong>chuletillas de cordero<\/strong>, una carne muy apreciada en la Comunidad que tambi\u00e9n se asa en horno de le\u00f1a. La <strong>casquer\u00eda<\/strong> tiene en la cocina riojana una buena aliada, desde la <strong>sangrecilla<\/strong> a la riojana, hecha con tomate y guindilla, a los <strong>callos<\/strong>, con ese excelente chorizo o el Patorrillo: un guiso en el que se utilizan manos y tripa de cordero.<\/p>\n<p><a href=\"http:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CALLOS.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"427\" class=\"aligncenter size-full wp-image-631\" alt=\"callos\" src=\"\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CALLOS.jpg\" srcset=\"https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CALLOS.jpg 640w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/12\/CALLOS-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h2>5. FRUTAS<\/h2>\n<p>Es costumbre tomar de postre <strong>frutas cocidas o maceradas en vino<\/strong> como las <strong>peras, los melocotones o las pasas al vino<\/strong>. Tambi\u00e9n dulces tradicionales como los Fardalejos de Arnedo, unos pastelitos fritos rellenos de una masa similar al mazap\u00e1n o los Mazapanes de Soto, una pasta de almendra molida y az\u00facar ba\u00f1ada en alm\u00edbar y puesta sobre una oblea. Insuperable el tradicional queso fresco de Cameros con nueces y miel.<\/p>\n<p><a href=\"http:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/08\/melocoton-escarcha-rosado-vivanco.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" class=\"aligncenter size-large wp-image-221\" alt=\"melocoton-escarcha-rosado-vivanco\" src=\"\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/08\/melocoton-escarcha-rosado-vivanco-1024x682.jpg\" srcset=\"https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/08\/melocoton-escarcha-rosado-vivanco-1024x682.jpg 1024w, https:\/\/vivancoculturadevino.es\/blog\/wp-content\/uploads\/2014\/08\/melocoton-escarcha-rosado-vivanco-300x200.jpg 300w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p><em>Pie de foto: Melocot\u00f3n con escarcha de vino del Restaurante Vivanco<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>\u00bfCu\u00e1l es tu plato riojano favorito? \ud83d\ude42<\/p>\n<p>&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<\/p>\n<p><em>Agradecimientos a <a href=\"http:\/\/huertodelsol.com\/\">Huertodelsol.com<\/a>\u00a0por la cesi\u00f3n de sus im\u00e1genes de caparrones.<\/em><\/p>\n<p><em>\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comer y beber bien es una forma de vida en La Rioja y eso se nota en cada rinc\u00f3n de su territorio. Repasamos la cocina tradicional riojana.<\/p>\n","protected":false},"author":5,"featured_media":632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_elementor_edit_mode":"","_elementor_template_type":"","_elementor_data":"","_elementor_page_settings":null,"_elementor_conditions":[]},"categories":[6],"tags":[80,71,37],"class_list":["post-635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experiencias","tag-experiencia","tag-gastronomia","tag-la-rioja"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>5 pistas para disfrutar de la gastronom\u00eda riojana | Vivanco<\/title>\n<meta name=\"description\" content=\"Comer y beber bien es una forma de vida en La Rioja y eso se nota en cada rinc\u00f3n de su territorio. 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