{"id":21310,"date":"2017-05-12T00:00:00","date_gmt":"2017-05-11T22:00:00","guid":{"rendered":"https:\/\/se.gorgonzola.com\/nyheter\/national-stamman-2017\/"},"modified":"2023-07-18T14:38:31","modified_gmt":"2023-07-18T12:38:31","slug":"national-stamman-2017","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/sv\/news\/national-stamman-2017\/","title":{"rendered":"National st\u00e4mman 2017"},"content":{"rendered":"<p style=\"text-align: justify\">Gorgonzolakonsortiets ordf\u00f6rande <strong>Renato Invernizzi<\/strong> presenterade Gorgonzola SUB-nyheter under riksst\u00e4mman som h\u00f6lls p\u00e5 hotell Westin Palace i Milano och leddes av <strong>Nicola Savino<\/strong>. Tillverkningen av Gorgonzola har stadigt \u00f6kat sedan 2009 och under 2016 tillverkades \u00f6ver 4,5 miljoner ostar (en \u00f6kning p\u00e5 1,78\u00a0% j\u00e4mf\u00f6rt med f\u00f6reg\u00e5ende \u00e5r). Likas\u00e5 har den inhemska konsumtionen \u00f6kat med 2,4\u00a0% (<em>uppgifter fr\u00e5n GFK 2016<\/em>) och exporten med 9\u00a0% (<em>k\u00e4lla: Clal<\/em>). Drygt en tredjedel av tillverkningen g\u00e5r p\u00e5 export f\u00f6r att hamna p\u00e5 matborden hos framf\u00f6rallt tyskar och fransm\u00e4n (i Europa), amerikanare, japaner och koreaner i \u00f6vriga v\u00e4rlden.<\/p>\n<p style=\"text-align: justify\">Ur n\u00e4ringssynpunkt \u00e4r det nu officiellt: Gorgonzola \u00e4r naturligt laktosfri! Detta bekr\u00e4ftade professor Erasmo Neviani under st\u00e4mman n\u00e4r han presenterade resultaten fr\u00e5n de tester som hade gjorts i samarbete med CREA forskningscenter i Lodi (f.d. Testinstitutet f\u00f6r mj\u00f6lk- och ostprodukter). N\u00e4ringsexpert <strong>Samantha Biale<\/strong> stack h\u00e5l p\u00e5 m\u00e5nga myter om Gorgonzola. Hon menade framf\u00f6rallt att den utan problem kan inf\u00f6ras i kosten f\u00f6r de allra yngsta och uppmanade d\u00e4rf\u00f6r till detta. Hon p\u00e5pekade \u00e4ven att 100 g Gorgonzola inneh\u00e5ller lika mycket kolesterol (70 mg) som 100 g MAGERT kalvk\u00f6tt , kalkon- eller kycklingl\u00e5r (utan skinn), bresaola, odlad guldsparid eller havsabborre.<\/p>\n<p style=\"text-align: justify\">Den sista g\u00e4sten var <strong>Antonino Cannavacciuolo <\/strong>som, p\u00e5hejad av Nicola Savino, ber\u00e4ttade om n\u00e5gra episoder fr\u00e5n sitt yrkesliv och blev sympatiskt j\u00e4mf\u00f6rd med de personer som f\u00f6re honom hade varit Gorgonzolakonsortiets ansikte ut\u00e5t. Kocken inbj\u00f6d sedan alla deltagare att provsmaka hans plockmatstallrik <strong>APERITIVO<\/strong> som bj\u00f6d p\u00e5 den milda och kr\u00e4miga Gorgonzola Dolce och den starkare Gorgonzola Piccante och hade skapats just f\u00f6r detta tillf\u00e4lle.<\/p>\n<p style=\"text-align: justify\">Under 2016 importerade svenskarna 365 ton Gorgonzolaost, vilket motsvarar en \u00f6kning p\u00e5 5\u00a0% j\u00e4mf\u00f6rt med 2015.<\/p>\n\n","protected":false},"featured_media":11462,"template":"","class_list":["post-21310","news","type-news","status-publish","has-post-thumbnail","hentry","news-category-nyheter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>National st\u00e4mman 2017 - 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\/sv\/news\/national-stamman-2017\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"National st\u00e4mman 2017 - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Gorgonzolakonsortiets ordf\u00f6rande Renato Invernizzi presenterade Gorgonzola SUB-nyheter under riksst\u00e4mman som h\u00f6lls p\u00e5 hotell Westin Palace i Milano och leddes av Nicola Savino. 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