{"id":3017,"date":"2018-06-25T13:02:07","date_gmt":"2018-06-25T13:02:07","guid":{"rendered":"https:\/\/oleificioberardo.it\/2018\/06\/25\/cultivar-moraiolo\/"},"modified":"2021-05-13T12:42:40","modified_gmt":"2021-05-13T10:42:40","slug":"cultivar-moraiolo","status":"publish","type":"post","link":"https:\/\/oleificioberardo.it\/en\/cultivar-moraiolo\/","title":{"rendered":"Cultivar “Moraiolo”"},"content":{"rendered":"
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Fonte:\u00a0http:\/\/www.latavolaitaliana.org\/it\/prodotti\/moraiolo\/<\/a><\/p>\n

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Zona di produzione<\/h2>\n

Lazio,\u00a0Marche,\u00a0Toscana,\u00a0Umbria<\/p>\n

Il Moraiolo \u00e8 una cultivar dominante dell\u2019Italia Centrale. Originario della Toscana, \u00e8 oggi coltivato anche in Umbria, Marche e Lazio.<\/p>\n<\/div>\n

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Descrizione<\/h2>\n

Il frutto \u00e8 piccolo, di forma tondeggiante; il colore a maturazione passa dal verde intenso al nero opaco; l\u2019invaiatura \u00e8 tardiva e contemporanea, la resa in olio \u00e8 alta.<\/p>\n

L\u2019olio presenta un fruttato medio di erbaceo, con note di carciofo e mandorle. Al gusto le note iniziali di dolce lasciano il posto a percezioni di amaro e piccante mediamente intensi; il colore \u00e8 verde con riflessi gialli.<\/p>\n

Utilizzo in cucina \/ Abbinamento<\/h2>\n

L’olio di Moraiolo si abbina bene a bruschette, verdure cotte e crude, zuppe di legumi, carni grigliate e arrosti.<\/p>\n

Storia<\/h2>\n

Il Moraiolo ha una grande variet\u00e0 di sinonimi (Anerina, Carboncella, Morellino, Peciatino, Nerella ecc.) probabile conseguenza del fatto che ha avuto una grande diffusione in tre regioni italiane note per la vocazione olivicola, come Toscana, Lazio e Umbria. Ogni zona di produzione d\u00e0 a quest\u2019olio caratteristiche\u00a0 peculiari.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fonte:\u00a0http:\/\/www.latavolaitaliana.org\/it\/prodotti\/moraiolo\/ Zona di produzione Lazio,\u00a0Marche,\u00a0Toscana,\u00a0Umbria Il Moraiolo \u00e8 una cultivar dominante dell\u2019Italia Centrale. Originario della Toscana, \u00e8 oggi coltivato anche in Umbria, Marche e Lazio. Descrizione Il frutto \u00e8 piccolo, di forma tondeggiante; il colore a maturazione passa dal verde intenso al nero opaco; l\u2019invaiatura \u00e8 tardiva e contemporanea, la resa in olio \u00e8 alta. […]<\/p>\n","protected":false},"author":1,"featured_media":3472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[136],"tags":[],"class_list":["post-3017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-materie-prime-en"],"yoast_head":"\nCultivar "Moraiolo" - Oleificio Berardo<\/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:\/\/oleificioberardo.it\/en\/cultivar-moraiolo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cultivar "Moraiolo" - Oleificio Berardo\" \/>\n<meta property=\"og:description\" content=\"Fonte:\u00a0http:\/\/www.latavolaitaliana.org\/it\/prodotti\/moraiolo\/ Zona di produzione Lazio,\u00a0Marche,\u00a0Toscana,\u00a0Umbria Il Moraiolo \u00e8 una cultivar dominante dell\u2019Italia Centrale. Originario della Toscana, \u00e8 oggi coltivato anche in Umbria, Marche e Lazio. Descrizione Il frutto \u00e8 piccolo, di forma tondeggiante; il colore a maturazione passa dal verde intenso al nero opaco; l\u2019invaiatura \u00e8 tardiva e contemporanea, la resa in olio \u00e8 alta. 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Originario della Toscana, \u00e8 oggi coltivato anche in Umbria, Marche e Lazio. Descrizione Il frutto \u00e8 piccolo, di forma tondeggiante; il colore a maturazione passa dal verde intenso al nero opaco; l\u2019invaiatura \u00e8 tardiva e contemporanea, la resa in olio \u00e8 alta. 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