{"id":91,"date":"2026-01-13T15:27:40","date_gmt":"2026-01-13T14:27:40","guid":{"rendered":"https:\/\/ezoco.eu\/saborea-el-guion\/?page_id=91"},"modified":"2026-02-05T17:58:50","modified_gmt":"2026-02-05T16:58:50","slug":"curiosidades","status":"publish","type":"page","link":"https:\/\/ezoco.eu\/saborea-el-guion\/curiosidades\/","title":{"rendered":"Curiosidades"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"91\" class=\"elementor elementor-91\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f82c02d e-flex e-con-boxed e-con e-parent\" data-id=\"f82c02d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-502989a elementor-widget elementor-widget-text-editor\" data-id=\"502989a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0En <strong>Saborea el Rinc\u00f3n<\/strong> no solo hablamos de recetas y sabores\u2026 tambi\u00e9n de las historias, secretos y datos sorprendentes que se esconden detr\u00e1s de cada plato.<br data-start=\"496\" data-end=\"499\" \/>En este apartado descubrir\u00e1s curiosidades gastron\u00f3micas que te har\u00e1n mirar nuestra gastronom\u00eda con otros ojos: el origen de ingredientes, tradiciones\u00a0 poco conocidas y costumbres locales<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b09e48e e-flex e-con-boxed e-con e-parent\" data-id=\"b09e48e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-900a475 elementor-widget elementor-widget-text-editor\" data-id=\"900a475\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ol><li style=\"font-weight: 400\"><b>Espa\u00f1a es el mayor productor de aceite de oliva del mundo<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Produce casi la mitad del aceite de oliva que se consume a nivel global.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>El jam\u00f3n ib\u00e9rico puede tardar hasta 4 a\u00f1os en curarse<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Algunos jamones de bellota pasan m\u00e1s de 48 meses de curaci\u00f3n.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>La paella no lleva chorizo (tradicionalmente)<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> La aut\u00e9ntica paella valenciana lleva pollo, conejo, jud\u00eda verde, garrof\u00f3n y azafr\u00e1n.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>Espa\u00f1a tiene m\u00e1s de 50 denominaciones de origen de vino<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Como Rioja, Ribera del Duero, Priorat o R\u00edas Baixas.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>El chocolate con churros es una tradici\u00f3n madrile\u00f1a<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Muy popular para desayunar\u2026 \u00a1o despu\u00e9s de salir de fiesta!<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>El turr\u00f3n es un dulce de origen \u00e1rabe<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Lleg\u00f3 a Espa\u00f1a durante la \u00e9poca de Al-\u00c1ndalus.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>Las tapas nacieron como \u201ctapa\u201d real<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Se colocaba una rebanada de pan sobre la bebida para evitar que entraran moscas.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>El gazpacho era blanco antes de existir el tomate<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Se hac\u00eda con pan, ajo, aceite, vinagre y almendras.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>Espa\u00f1a tiene m\u00e1s de 3.000 tipos de quesos artesanos<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Desde el manchego hasta el cabrales o el mah\u00f3n.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><b>El azafr\u00e1n espa\u00f1ol es de los m\u00e1s valorados del mundo<\/b><b><br \/><\/b><span style=\"font-weight: 400\"> Especialmente el de La Mancha.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">El pulpo a la gallega se corta siempre con tijeras<\/b><\/p><span style=\"font-weight: 400\"> Tradici\u00f3n gallega para no estropear la textura del pulpo.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">El bocadillo de calamares es un s\u00edmbolo de Madrid<\/b><\/p><span style=\"font-weight: 400\"> Especialmente famoso en la Plaza Mayor.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">El pan est\u00e1 presente en casi todas las comidas<\/b><\/p><span style=\"font-weight: 400\"> En Espa\u00f1a se consume m\u00e1s pan que pasta o arroz.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">La tortilla de patatas genera debates eternos<\/b><\/p><span style=\"font-weight: 400\"> Con cebolla o sin cebolla\u2026 una discusi\u00f3n nacional.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">El vino se produce en todas las comunidades aut\u00f3nomas<\/b><\/p><span style=\"font-weight: 400\"> No hay ninguna regi\u00f3n sin vi\u00f1edos.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">Las uvas en Nochevieja son una tradici\u00f3n centenaria<\/b><\/p><span style=\"font-weight: 400\"> Se comen 12 uvas al ritmo de las campanadas para atraer la suerte.<\/span><p>\u00a0<\/p><\/li><li style=\"font-weight: 400\"><p><b style=\"font-style: inherit\">El cocido tiene versiones en casi todo el pa\u00eds<\/b><\/p><span style=\"font-weight: 400\"> Madrile\u00f1o, maragato, monta\u00f1\u00e9s, andaluz\u2026<\/span><\/li><\/ol><p>18.<strong>Las sidrer\u00edas escancian la sidra desde lo alto<\/strong> para que se oxide y tenga mejor sabor<\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>\u00a0En Saborea el Rinc\u00f3n no solo hablamos de recetas y sabores\u2026 tambi\u00e9n de las historias, secretos y datos sorprendentes que [&hellip;]<\/p>\n","protected":false},"author":364,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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