{"id":5868,"date":"2021-04-30T11:00:51","date_gmt":"2021-04-30T09:00:51","guid":{"rendered":"https:\/\/edublog.educastur.es\/ixuxu\/?p=5868"},"modified":"2021-05-02T14:32:28","modified_gmt":"2021-05-02T12:32:28","slug":"dulce-los-bartolos","status":"publish","type":"post","link":"https:\/\/edublog.educastur.es\/ixuxu\/2021\/04\/dulce-los-bartolos\/","title":{"rendered":"Llambiotada: los bartolos"},"content":{"rendered":"<p style=\"text-align: center\"><a href=\"https:\/\/www.mismaridajes.com\/wp-content\/uploads\/2018\/03\/bartolosarguellesmismaridajes.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/www.mismaridajes.com\/wp-content\/uploads\/2018\/03\/bartolosarguellesmismaridajes.jpeg\" alt=\"\" width=\"555\" height=\"416\" \/><\/a><\/p>\n<ul>\n<li><a href=\"https:\/\/www.rtpa.es\/noticias-asturias-ast:-Los-bartolos,-dulces-de-almendra-y-hojaldre-tipicos-de-Laviana_111619688827.html?fbclid=IwAR3dVZa_dhOfMw8YIXnhwhfI6lCdqFG4TLYh3eM9aqZ-VjzoUCQqynt7V-4\">Fonte noticia: RTPA<\/a><\/li>\n<\/ul>\n<h4 class=\"font-size-l padding-b-20\">La receta orixinaria pas\u00f3 de xeneraci\u00f3n en xeneraci\u00f3n y de confiter\u00eda a confiter\u00eda<\/h4>\n<p>Cunten en Llaviana que siempres fueron &#8216;llambiones&#8217; y de munchu gustu pol dulce. Una faceta que tien el so reflexu nos bartolos, pastel esencial del conceyu y unu de los m\u00e1s antiguos d&#8217;Asturies.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/i.pinimg.com\/originals\/90\/4f\/3f\/904f3fcff4436d4500f91df1e7587052.png\" width=\"907\" height=\"506\" \/><\/p>\n<p style=\"text-align: center\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/media-cdn.tripadvisor.com\/media\/photo-s\/05\/95\/e5\/78\/restaurante-canzana.jpg\" width=\"550\" height=\"309\" \/><\/p>\n<p>La receta orixinaria pas\u00f3 de xeneraci\u00f3n en xeneraci\u00f3n y de confiter\u00eda a confiter\u00eda. Lo primero que necesita un bartolu ye la so base d&#8217;hoxaldre. Tres facela, cinco minutos de reposu pa pasar a echar el rellenu d&#8217;almendra a temperatura ambiente.<\/p>\n<p>Asitiar\u00edase la tira d&#8217;hoxaldre de la demas\u00eda nuna posici\u00f3n tresversal como elementu decorativu. D&#8217;eh\u00ed, al fornu a 215 graos.<\/p>\n<p>Los bartolos son protagonistes de les cristaleres de les confiter\u00edes de Llaviana, pero tami\u00e9n de delles allugaes na cuenca del Nal\u00f3n y zones centrales d&#8217;Asturies. La fama d&#8217;esti dulce foi espardi\u00e9ndose y, la so demanda y presencia en cites gastron\u00f3miques locales dan cuenta d&#8217;ello.<\/p>\n<p>M\u00e1s d&#8217;un sieglu poniendo&#8217;l toque dulce a xuntes familiares, d&#8217;amigos o ocasiones especiales, y demostrando que quien prueba los bartolos de Llaviana, repite.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fonte noticia: RTPA La receta orixinaria pas\u00f3 de xeneraci\u00f3n en xeneraci\u00f3n y de confiter\u00eda a confiter\u00eda Cunten en Llaviana que siempres fueron &#8216;llambiones&#8217; y de munchu gustu pol dulce. Una faceta que tien el so reflexu nos bartolos, pastel esencial del conceyu y unu de los m\u00e1s antiguos d&#8217;Asturies.<\/p>\n","protected":false},"author":117,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[153,59],"tags":[],"class_list":["post-5868","post","type-post","status-publish","format-standard","hentry","category-llambiotaes","category-rtpa"],"_links":{"self":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/5868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/users\/117"}],"replies":[{"embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/comments?post=5868"}],"version-history":[{"count":4,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/5868\/revisions"}],"predecessor-version":[{"id":5873,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/posts\/5868\/revisions\/5873"}],"wp:attachment":[{"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/media?parent=5868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/categories?post=5868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/edublog.educastur.es\/ixuxu\/wp-json\/wp\/v2\/tags?post=5868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}