{"id":60701,"date":"2025-09-22T12:42:57","date_gmt":"2025-09-22T10:42:57","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=60701"},"modified":"2025-09-22T12:44:23","modified_gmt":"2025-09-22T10:44:23","slug":"mission-oandlig-frestelse-sanningen-om-gorgonzola-pdo-pa-sociala-medier","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/sv\/news\/mission-oandlig-frestelse-sanningen-om-gorgonzola-pdo-pa-sociala-medier\/","title":{"rendered":"\u201dMISSION: O\u00c4NDLIG FRESTELSE\u201d: SANNINGEN OM GORGONZOLA PDO P\u00c5 SOCIALA MEDIER"},"content":{"rendered":"

Nu b\u00f6rjar h\u00f6sten, f\u00f6r m\u00e5nga den mest melankoliska \u00e5rstiden, f\u00f6r andra den mest \u201dgorgonzolafyllda\u201d p\u00e5 \u00e5ret!<\/p>\n

Det \u00e4r under denna period som konsumtionen av Gorgonzola PDO-ost n\u00e5r sin h\u00f6jdpunkt, tack vare s\u00e4songen som gynnar r\u00e4tter som risotto, gnocchi och recept baserade p\u00e5 polenta, men ocks\u00e5 av hum\u00f6rrelaterade sk\u00e4l. H\u00f6stens b\u00f6rjan sammanfaller med slutet p\u00e5 semestern och det \u00e4r ju k\u00e4nt att det inte direkt h\u00f6jer hum\u00f6ret. Det \u00e4r just i dessa stunder som kroppen s\u00f6ker efter \u00e4mnen som kan ge en stunds gl\u00e4dje. Gorgonzola PDO anses vara en tr\u00f6stmat<\/em><\/strong> (comfort food) eftersom den \u00e4r rik p\u00e5 tryptofan, en aminosyra som \u00e4r involverad i syntesen av serotonin, \u00e4ven k\u00e4nt som \u201dlyckohormonet\u201d (*).<\/p>\n

Det \u00e4r en av de kuriosa som kanske inte alla k\u00e4nner till om denna ost, men det \u00e4r inte den enda. Gorgonzola PDO \u00e4r till exempel naturligt laktosfri<\/strong> (mindre \u00e4n 0,1 g\/100 g, en naturlig f\u00f6ljd av den typiska tillverkningsprocessen. Den inneh\u00e5ller galaktos)<\/em> och tillverkas endast av past\u00f6riserad helmj\u00f6lk<\/strong>.\u00a0 Av dessa och andra sk\u00e4l har Konsortiet f\u00f6r skydd av Gorgonzola PDO-ost satt som m\u00e5l att i september ber\u00e4tta f\u00f6r allm\u00e4nheten \u00f6ver hela v\u00e4rlden om sex fakta om denna ber\u00f6mda ost med kampanjen \u201dMISSION: O\u00c4NDLIG FRESTELSE\u201d,<\/strong> en social t\u00e4vling d\u00e4r sex v\u00e4lk\u00e4nda europeiska matkreat\u00f6rer kommer att f\u00e5 en ledtr\u00e5d att dechiffrera och omvandla till ett recept inspirerat av en av de sex anledningarna till varf\u00f6r Gorgonzola PDO \u00e4r en sann #O\u00e4ndligfrestelse.<\/p>\n

I den internationella andan av v\u00e4rldens mest ber\u00f6mda bl\u00e5m\u00f6gelost kommer Federico Fusca<\/strong> (@federicofusca) och Luisa Orizio<\/strong> (@allacciateilgrembiule) f\u00f6r Italien, Valentine Astruc <\/strong>(@valin_food) f\u00f6r Frankrike, Martha Sanahuja<\/strong> (@deliciousmartha) f\u00f6r Spanien, Josef Ertl<\/strong> (@joeskochwelt) f\u00f6r Tyskland och Francesco Mattana<\/strong> (@our_cookingjourney) f\u00f6r Storbritannien, att ge sig i kast med detta uppdrag.<\/p>\n

Uppdraget kommer ocks\u00e5 att involvera de viktigaste internationella f\u00f6rlagen<\/strong> inom mat- och vinbranschen. Artiklar och f\u00f6rdjupningar om Gorgonzola PDO kommer att publiceras i den italienska tidningen Il Cucchiaio d’Argento, den franska tidningen Le Monde och i sju tyska tidningar: Essen&Trinken, Chefkoch, Kochbar, Lecker, Living at Home, Wunderweib och Brigitte.<\/p>\n

H\u00f6sten har aldrig varit s\u00e5 smakrik och sp\u00e4nnande!<\/p>\n

 <\/p>\n

(*) Skall konsumeras som en del av en h\u00e4lsosam livsstil och en varierad och balanserad kost.<\/em><\/p>\n

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