{"id":20724,"date":"2018-05-23T00:00:00","date_gmt":"2018-05-22T22:00:00","guid":{"rendered":"https:\/\/de.gorgonzola.com\/news\/das-konsortium-bei-der-messe-cibus-2018\/"},"modified":"2023-07-18T14:38:15","modified_gmt":"2023-07-18T12:38:15","slug":"das-konsortium-bei-der-messe-cibus-2018","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/de\/news\/das-konsortium-bei-der-messe-cibus-2018\/","title":{"rendered":"Das Konsortium bei der messe Cibus 2018"},"content":{"rendered":"\n<p>Die Teilnahme des Konsortiums f\u00fcr den Schutz des Gorgonzola an der Messe CIBUS 2018 hat sich als voller Erfolg erwiesen. Im Rahmen dieser Messe, die bei der diesj\u00e4hrigen Ausgabe einen Rekord an Ausstellern und Besuchern verzeichnen konnte, bildete der Stand des Konsortiums Gorgonzola einen Kreuzweg f\u00fcr Treffen, feinschmeckerische Kombinationen und gro\u00dfe K\u00f6che.<\/p>\n<p>Der absolute Hauptdarsteller war jedoch das Publikum, das den Stand des Konsortiums mehr noch als bei den vorigen Ausgaben regelrecht \u00fcberflutete (viele haben auch die Live-Streamings verfolgt), um Tipps zu erhalten, wie der Gorgonzola g.U. am besten in der K\u00fcche zu Geltung gebracht werden kann, um sich vor gef\u00e4lschten Produkten zu sch\u00fctzen sowie um neue Rezepte kennenzulernen.<\/p>\n<p>Das Konsortium ist stets zum Experimentieren neuer Geschmackskombinationen bereit, sodass die neuen Paarungen mit<strong> Prosecco DOC (<\/strong><a href=\"https:\/\/www.prosecco.wine\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.prosecco.wine<\/a><strong>), Reis aus dem Podelta g.g.A. (<\/strong><a href=\"http:\/\/www.risodeltapoigp.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.risodeltapoigp.it<\/a><strong>), Roten Zwiebeln aus Tropea, Kalabrien g.g.A. (<\/strong><a href=\"http:\/\/www.consorziocipollatropeaigp.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.consorziocipollatropeaigp.com<\/a><strong>) und Haseln\u00fcssen aus Piemont g.g.A. <\/strong>vorgestellt wurden (<a href=\"https:\/\/www.nocciolapiemonte.it\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.nocciolapiemonte.it<\/a>).<\/p>\n<p>Hier die Rezepte, die beim Show-Cooking pr\u00e4sentiert worden sind<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]MEZZE PENNE MIT GORGONZOLA UND LEBERSAUCE<br \/>\nEin Rezept von Antonio Cannavacciuolo f\u00fcr das Konsortium Gorgonzola[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12161\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0003_mezze-penne-al-gorgonzola-e-zuppetta-di-fegato.jpg\" alt=\"MEZZE PENNE AL GORGONZOLA E ZUPPETTA DI FEGATO\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]K\u00d6RNIGER AUFLAUF MIT W\u00dcRZIGEM GORGONZOLA g.U. UND VOLANO-REIS AUS DEM PODELTA g.g.A. MIT SEPIA-TINTE<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12171 aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/riso.png\" alt=\"riso\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12158\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0000_sformatino-sgranato-al-gorgonzola.jpg\" alt=\"SFORMATINO SGRANATO AL GORGONZOLA PICCANTE DOP E RISO VOLANO DELTA DEL PO IGP CON SEPPIA AL NERO\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]MILDER UND W\u00dcRZIGER GORGONZOLA g.U. IN SUPPLI\u2018 AUS BALDO-REIS AUS DEM PODELTA g.g.A.<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12171 aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/riso.png\" alt=\"riso\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12162\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0004_gorgonzola-in-suppli-di-riso-2.jpg\" alt=\"GORGONZOLA DOLCE E PICCANTE DOP IN SUPPLI\u2019 DI RISO BALDO DELTA DEL PO IGP\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]W\u00dcRFEL AUS W\u00dcRZIGEM GORGONZOLA g.U. AUF RISOTTO AUS CARNAROLI-REIS AUS DEM PODELTA g.g.A. MIT PROSECCO DOC und APEROL-TROPFEN<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12209 size-full aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/prosecco-riso.png\" width=\"200\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12163\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0005_cubetti-di-gorgonzola-su-risotto-carnaroli-1.jpg\" alt=\"CUBETTI DI GORGONZOLA PICCANTE DOP SU RISOTTO CARNAROLI DELTA DEL PO IGP AL PROSECCO DOC E GOCCE DI APEROL\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]SALZIGE TORTE MIT MILDEM GORGONZOLA g.U. UND GROB GEHACKTER PIEMONT-HASELNUSS g.g.A.<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12170 size-full aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/nocciola.png\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12164\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0006_Tortino-Nocciola.jpg\" alt=\"TORTINO SALATO DI GORGONZOLA DOLCE DOP, E GRANELLA DI NOCCIOLA PIEMONTE IGP\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]R\u00d6STBR\u00d6TCHEN MIT W\u00dcRZIGEM GORGONZOLA g.U., WEISSER SCHOKOLADE UND GROB GEHACKTER PIEMONT-HASELNUSS g.g.A.<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12170 size-full aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/nocciola.png\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12159\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0001_Nocciola-3.jpg\" alt=\"CROCCANTINI DI GORGONZOLA PICCANTE DOP, CIOCCOLATO BIANCO E GRANELLA DI NOCCIOLA PIEMONTE IGP\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]GORGONZOLA g.U.-FONDUE IN SCH\u00c4LCHEN AUS ROTER TROPEA-ZWIEBEL AUS KALABRIEN g.g.A. AN RIGATONI-NUDELN MIT SCHWARZEM PFEFFER<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12169 size-full aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cipolla.png\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12165\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0007_Sfondo.jpg\" alt=\"FONDUTINA DI GORGONZOLA DOP IN COPPETTA DI CIPOLLA ROSSA DI TROPEA CALABRIA IGP ACCOMPAGNATA DA RIGATONI AL PEPE NERO\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n<p>[mks_col]<br \/>\n[mks_one_half]GORGONZOLA g.U.-MOUSSE UND SCHWARZER REIS IN RING AUS ROTER TROPEA-ZWIEBEL AUS KALABRIEN g.g.A.<br \/>\nVon Starkoch Gianpiero Cravero kreiertes Rezept<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12169 size-full aligncenter\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cipolla.png\" width=\"100\" height=\"100\" \/>[\/mks_one_half]<\/p>\n<p>[mks_one_half]<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-12160\" src=\"https:\/\/gorgonzola.egloo.it\/wp-content\/uploads\/2018\/05\/cibus2018-ricette_0002_mousse-di-gorgonzola-e-riso-nero-in-anello-di-cipolla.jpg\" alt=\"MOUSSE DI GORGONZOLA DOP E RISO NERO IN ANELLO DI CIPOLLA ROSSA DI TROPEA CALABRIA IGP\" width=\"450\" height=\"300\" \/>[\/mks_one_half]<br \/>\n[\/mks_col]<\/p>\n","protected":false},"featured_media":12157,"template":"","class_list":["post-20724","news","type-news","status-publish","has-post-thumbnail","hentry","news-category-news-de","news-category-messen-veranstaltungen"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Das Konsortium bei der messe Cibus 2018 - Gorgonzola DOP<\/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:\/\/gorgonzola.egloo.it\/de\/news\/das-konsortium-bei-der-messe-cibus-2018\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Das Konsortium bei der messe Cibus 2018 - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Die Teilnahme des Konsortiums f\u00fcr den Schutz des Gorgonzola an der Messe CIBUS 2018 hat sich als voller Erfolg erwiesen. 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