{"id":4518,"date":"2023-10-18T16:44:09","date_gmt":"2023-10-18T14:44:09","guid":{"rendered":"https:\/\/www.tasteofsardinia.it\/?p=1942"},"modified":"2023-10-19T15:50:40","modified_gmt":"2023-10-19T15:50:40","slug":"sa-fregulada","status":"publish","type":"post","link":"https:\/\/www.obiettivosardegna.net\/?p=4518","title":{"rendered":"&#8220;Sa Fregulada&#8221;"},"content":{"rendered":"\n<p class=\"has-large-font-size wp-block-paragraph\">Gara gastronomica<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nella gara gastronomica per la preparazione della pi\u00f9 buona e gustosa Fregula, si sfidano quattro Scuole Alberghiere Sarde:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IPS Piscedda di Bosa<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>ISS Don Deodato Meloni di Oristano<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IPSAR Costa Smeralda di Arzachena<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IPSAR di Sassari<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tutte le squadre, con allievi giovanissimi, si sono cimentati in ricette elaborate e tutte hanno dato prova della grande preparazione raggiunta e sotto gli occhi attenti e vigili dei docenti hanno preparato i loro piatti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La scelta di tutti \u00e8 stata quella con ricette a base di pesce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ho seguito i ragazzi mentre sfilettavano muggini, pulivano gamberi, tagliavano verdure alla giulienne, cucinavano cozze e arselle e non si \u00e8 salvato neanche il Granchio Blu.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1845\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-9-2000x1506.jpg\" alt=\"\" class=\"wp-image-1845\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1850\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-14-2000x1507.jpg\" alt=\"\" class=\"wp-image-1850\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1854\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-18-1333x2000.jpg\" alt=\"\" class=\"wp-image-1854\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1859\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-23-1333x2000.jpg\" alt=\"\" class=\"wp-image-1859\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1858\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-22-2000x1333.jpg\" alt=\"\" class=\"wp-image-1858\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1880\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-44-2000x1333.jpg\" alt=\"\" class=\"wp-image-1880\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1904\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-68-923x2000.jpg\" alt=\"\" class=\"wp-image-1904\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Immerso nei profumi che mi arrivavano da tutte le direzioni ho cercato di documetare il lavoro dei ragazzi, che pur lavorando con attrezzature campali, sono riusciti a portare a termine le ricette con ottimi risultati.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mentre i giudici si aggiravano fra le postazioni per il controllo del lavoro, il pubblico, attento e incuriosito, poteva osservare il procedere delle ricette in un grande spettacolo di Show Cooking, seguito e commentato da <strong>Manuela Vacca<\/strong> Giornalista professionista, sommelier (vino e olio), progettista di percorsi turistici enogastronomici, autrice in Guide enogastronomiche.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1855\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-19-1666x2000.jpg\" alt=\"\" class=\"wp-image-1855\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1856\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-20-1342x2000.jpg\" alt=\"\" class=\"wp-image-1856\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1862\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-26-2000x1333.jpg\" alt=\"\" class=\"wp-image-1862\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1861\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-25-1333x2000.jpg\" alt=\"\" class=\"wp-image-1861\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1847\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-11-2000x1506.jpg\" alt=\"\" class=\"wp-image-1847\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1849\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-13-2000x1506.jpg\" alt=\"\" class=\"wp-image-1849\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1860\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-24-2000x1333.jpg\" alt=\"\" class=\"wp-image-1860\"\/><figcaption class=\"wp-element-caption\">La giuria con la giornalista Manuela Vacca<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1900\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-64-1267x2000.jpg\" alt=\"\" class=\"wp-image-1900\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1897\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-61-2000x1471.jpg\" alt=\"\" class=\"wp-image-1897\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1899\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-63-2000x923.jpg\" alt=\"\" class=\"wp-image-1899\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1901\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-65-2000x1164.jpg\" alt=\"\" class=\"wp-image-1901\"\/><\/figure>\n<\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-67-2000x1447.jpg\" alt=\"\" class=\"wp-image-1903\"\/><figcaption class=\"wp-element-caption\">Manuela Vacca intervista Pino Frau, accompagnatore turistico, Guida Ambientale Escursionistica <\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I piatti sono pronti per la giuria<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1894\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-58-2000x1293.jpg\" alt=\"\" class=\"wp-image-1894\"\/><figcaption class=\"wp-element-caption\">Scuola Alberghiera di Bosa<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1882\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-46-2000x1188.jpg\" alt=\"\" class=\"wp-image-1882\"\/><figcaption class=\"wp-element-caption\">Scuola Alberghiera di Sassari<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1906\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-70-2000x959.jpg\" alt=\"\" class=\"wp-image-1906\"\/><figcaption class=\"wp-element-caption\">Scuola Alberghiera di Arzachena<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1165\" src=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-2000x1165.jpg\" alt=\"\" class=\"wp-image-4550\" srcset=\"https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-2000x1165.jpg 2000w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-1024x597.jpg 1024w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-768x447.jpg 768w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-1536x895.jpg 1536w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-2048x1193.jpg 2048w, https:\/\/www.obiettivosardegna.net\/wp-content\/uploads\/2023\/10\/NEONELI-2023-41-103x60.jpg 103w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n\n\n\n<p class=\"has-large-font-size wp-block-paragraph\">La Premiazione<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1921\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-85-2000x923.jpg\" alt=\"\" class=\"wp-image-1921\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1919\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-83-2000x1333.jpg\" alt=\"\" class=\"wp-image-1919\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1918\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-82-2000x1333.jpg\" alt=\"\" class=\"wp-image-1918\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1916\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-80-2000x1333.jpg\" alt=\"\" class=\"wp-image-1916\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1914\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-78-2000x1333.jpg\" alt=\"\" class=\"wp-image-1914\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1913\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-77-2000x1333.jpg\" alt=\"\" class=\"wp-image-1913\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"1922\" src=\"https:\/\/www.tasteofsardinia.it\/wp-content\/uploads\/2023\/10\/NEONELI-2023-86-2000x1333.jpg\" alt=\"\" class=\"wp-image-1922\"\/><figcaption class=\"wp-element-caption\">Vincitore la Scuola Alberghiera di Arzachena<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Testo e foto: <strong>Bruno Atzori Sigurani<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gara gastronomica Nella gara gastronomica per la preparazione della pi\u00f9 buona e gustosa Fregula, si sfidano quattro Scuole Alberghiere Sarde: IPS Piscedda di Bosa ISS Don Deodato Meloni di Oristano IPSAR Costa Smeralda di Arzachena IPSAR di Sassari Tutte le squadre, con allievi giovanissimi, si sono cimentati in ricette elaborate e tutte hanno dato prova &hellip; <\/p>\n","protected":false},"author":141,"featured_media":4526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256,437,436,438,439],"tags":[],"class_list":["post-4518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomia-2","category-eventi","category-sagre","category-senza-categoria","category-turismo-enogastronomico"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Sa Fregulada&quot; - Obiettivo Sardegna<\/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:\/\/www.obiettivosardegna.net\/?p=4518\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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