{"id":3824,"date":"2026-06-28T09:36:39","date_gmt":"2026-06-28T07:36:39","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3824"},"modified":"2026-07-08T14:53:23","modified_gmt":"2026-07-08T12:53:23","slug":"ternera-al-atun-salchicha-y-friarielli-gennaro-contaldo-transforma-dos-iconos-italianos-en-unas-pinse-irresistibles","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili","title":{"rendered":"Ternera al at\u00fan, salchicha y friarielli: Gennaro Contaldo transforma dos cl\u00e1sicos italianos en unas \u00abpinses\u00bb irresistibles"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La cocina italiana es famosa en todo el mundo, <strong>pero nunca ha sido solo una<\/strong>. De norte a sur, cada territorio ha desarrollado ingredientes, preparaciones y formas diferentes de entender la comida, lo que refleja una historia marcada por <strong>fuertes identidades locales y un pa\u00eds que naci\u00f3 hace poco m\u00e1s de 160 a\u00f1os<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cada regi\u00f3n, la cocina italiana adquiere <strong>diferentes formas, sabores y caracter\u00edsticas<\/strong>, y es precisamente a partir de esta variedad de donde parte el trabajo de Gennaro Contaldo. La idea no es reescribir la cocina italiana, sino tomar dos grandes cl\u00e1sicos, nacidos a m\u00e1s de mil kil\u00f3metros de distancia, y <strong>llevarlos a un nuevo contexto sin traicionar su identidad.<\/strong> El punto en com\u00fan es la pinsa, originaria de Roma y, por lo tanto, idealmente, <strong>en el centro de esta geograf\u00eda del gusto.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Del Piamonte a N\u00e1poles: dos formas extraordinarias de interpretar la cocina italiana<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mezclar en un mismo plato ternera al at\u00fan, salchicha y br\u00f3coli parece casi una provocaci\u00f3n, porque es <strong>Es dif\u00edcil imaginar dos platos m\u00e1s diferentes.<\/strong>&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Por un lado tenemos el Piamonte, con una cocina que aqu\u00ed apuesta por el equilibrio, la moderaci\u00f3n y una elegancia basada en los matices. La ternera es delicada, la salsa la acompa\u00f1a sin enmascarar su sabor y el alcaparro aporta ese<strong> un toque de sabor que lo remata todo<\/strong>.<br><\/li>\n\n\n\n<li>Por otro lado, est\u00e1 N\u00e1poles, que, en esta receta, muestra una de sus facetas m\u00e1s fascinantes: una cocina basada en pocos ingredientes, sabores definidos y contrastes capaces de crear equilibrio.\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">La pinsa no sustituye a los platos originales: cambia el contexto y, en consecuencia, tambi\u00e9n la forma en que se perciben los sabores. Si en el vitello tonnato la pinsa aporta sabor y textura, en la salchicha con friarielli interviene para equilibrar los sabores intensos: su estructura y ligereza ayudan a distribuir bien el sabor, dejando espacio tanto al sabor de la carne como al de las verduras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De ah\u00ed surgen las dos interpretaciones firmadas por Gennaro Contaldo, diferentes en cuanto a atm\u00f3sfera y car\u00e1cter, pero unidas por el <strong>el respeto por el plato original y las ganas de descubrir una nueva perspectiva.&nbsp;<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa con ternera al at\u00fan: el placer de las cosas hechas con moderaci\u00f3n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En esta versi\u00f3n, el vitello tonnato conserva todo lo que lo ha convertido en un cl\u00e1sico de la cocina italiana: <strong>delicadeza, equilibrio y un sabor que hay que descubrir poco a poco.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sin duda, es una pinsa diferente a lo habitual, pensada para esos almuerzos en los que no hace falta impresionar a toda costa, sino crear algo moderno e innovador (porque con la pinsa lo es) para compartir y <strong>Es un placer saborearlo con calma.&nbsp;<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Muslo de ternera<\/li>\n\n\n\n<li>Sal<\/li>\n\n\n\n<li>Aromas (zanahoria, apio, cebolla)<\/li>\n\n\n\n<li>200 g de at\u00fan en aceite de oliva (escurrido)<\/li>\n\n\n\n<li>30 g de alcaparras desaladas<\/li>\n\n\n\n<li>4 filetes de anchoa<\/li>\n\n\n\n<li>250 g de mayonesa de alta calidad<\/li>\n\n\n\n<li>1 cucharada del caldo de cocci\u00f3n de la ternera (si se dispone de \u00e9l)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Ternera<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sazonar la ternera con sal, envolverla junto con las hierbas arom\u00e1ticas y cocinarla al vac\u00edo a 58 \u00b0C durante 12 horas.<\/li>\n\n\n\n<li>Enfriar en agua con hielo y, a continuaci\u00f3n, cortar en lonchas muy, muy finas con la cortadora (de aproximadamente 1 mm de grosor).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Salsa de at\u00fan<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Bate todos los ingredientes hasta obtener una textura suave y cremosa.\u00a0<\/li>\n\n\n\n<li>Vierte la salsa en una manga pastelera.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Composici\u00f3n y acabado<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Deja que la ternera alcance la temperatura ambiente.<\/li>\n\n\n\n<li>Coloca las rodajas ligeramente dobladas.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Cocci\u00f3n y montaje de la pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hornea la pinsa con un chorrito de aceite de oliva virgen extra y sal.<\/li>\n\n\n\n<li>Coloca las lonchas de ternera ligeramente dobladas, en lugar de completamente extendidas. Esto permite crear m\u00e1s volumen y aportar mayor profundidad y textura a la pinsa.<\/li>\n\n\n\n<li>Extiende la salsa de at\u00fan en peque\u00f1os puntos o en finas tiras.<\/li>\n\n\n\n<li>A\u00f1adir alcaparras, perejil picado y aceite de oliva virgen extra.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pinsa con salchicha y brotes de col: el sabor de la convivencia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En esta versi\u00f3n, la salchicha y los friarielli siguen siendo los grandes s\u00edmbolos de la tradici\u00f3n napolitana: <strong>Pocos ingredientes, sabores reconocibles y un equilibrio que surge del contraste.<\/strong> Es una pinsa pensada para esos momentos en los que <strong>El placer de la comida tambi\u00e9n reside en compartirla: <\/strong>Una mesa repleta, conversaciones que se alargan y platos generosos que invitan a repetir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredientes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Friarielli frescos<\/li>\n\n\n\n<li>Salchicha de cerdo<\/li>\n\n\n\n<li>Mozzarella<\/li>\n\n\n\n<li>Ajo<\/li>\n\n\n\n<li>aceite de oliva virgen extra<\/li>\n\n\n\n<li>Copos de guindilla<\/li>\n\n\n\n<li>Sal<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Friarielli<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Calentar una <strong>una generosa cantidad de aceite de oliva virgen extra en una sart\u00e9n grande<\/strong>, y luego a\u00f1adir el ajo y la guindilla.<\/li>\n\n\n\n<li>A\u00f1ade los friarielli sin escaldarlos antes, para conservar su caracter\u00edstico sabor amargo.<\/li>\n\n\n\n<li>Coc\u00ednalos a fuego fuerte con la tapa puesta durante los primeros 5 minutos; a continuaci\u00f3n, retira la tapa y sigue cocin\u00e1ndolos hasta que se hayan ablandado, pero sigan teniendo un color verde brillante.\u00a0<\/li>\n\n\n\n<li>A\u00f1adir sal al gusto.\u00a0<\/li>\n\n\n\n<li>Termina la cocci\u00f3n dej\u00e1ndolos ligeramente al dente (seguir\u00e1n cocin\u00e1ndose despu\u00e9s).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">La Pinsa<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quita la tripa de la salchicha y c\u00f3rtala en trozos peque\u00f1os e irregulares.<\/li>\n\n\n\n<li>Cocina la pinsa con un chorrito de aceite de oliva virgen extra durante 2 minutos o hasta que los bordes empiecen a dorarse.<\/li>\n\n\n\n<li>Reparte de manera uniforme la mozzarella, los friarielli y la salchicha sobre la pinsa.<\/li>\n\n\n\n<li><strong>Continuar la cocci\u00f3n durante otros 4 minutos<\/strong> o hasta que los bordes est\u00e9n bien dorados.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Completar con<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>aceite de oliva virgen extra<\/li>\n\n\n\n<li>Copos de guindilla.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>La cucina italiana \u00e8 famosa in tutto il mondo, ma non \u00e8 mai stata una sola. Da Nord a Sud, ogni territorio ha sviluppato ingredienti, preparazioni e modi diversi di intendere il cibo, riflesso di una storia fatta di forti identit\u00e0 locali e di un Paese nato poco pi\u00f9 di 160 anni fa. In ogni [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3825,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-3824","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili - Di Marco<\/title>\n<meta name=\"description\" content=\"Scopri come trasformare due classici della cucina italiana in Pinse straordinarie: vitello tonnato e salsiccia e friarielli, Gennaro Contaldo style\" \/>\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.dimarco.it\/es\/noticias\/ternera-al-atun-salchicha-y-friarielli-gennaro-contaldo-transforma-dos-iconos-italianos-en-unas-pinse-irresistibles\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili - Di Marco\" \/>\n<meta property=\"og:description\" content=\"Scopri come trasformare due classici della cucina italiana in Pinse straordinarie: vitello tonnato e salsiccia e friarielli, Gennaro Contaldo style\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/es\/noticias\/ternera-al-atun-salchicha-y-friarielli-gennaro-contaldo-transforma-dos-iconos-italianos-en-unas-pinse-irresistibles\/\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-28T07:36:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-08T12:53:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emanuele Villa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emanuele Villa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili\"},\"author\":{\"name\":\"Emanuele Villa\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/4c92a4121d647dad7a8b37c75646152d\"},\"headline\":\"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili\",\"datePublished\":\"2026-06-28T07:36:39+00:00\",\"dateModified\":\"2026-07-08T12:53:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili\"},\"wordCount\":809,\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/pinsa_carne_nord_sud_ok.jpg\",\"articleSection\":[\"Notizie\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili\",\"name\":\"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili - Di Marco\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/pinsa_carne_nord_sud_ok.jpg\",\"datePublished\":\"2026-06-28T07:36:39+00:00\",\"dateModified\":\"2026-07-08T12:53:23+00:00\",\"description\":\"Scopri come trasformare due classici della cucina italiana in Pinse straordinarie: vitello tonnato e salsiccia e friarielli, Gennaro Contaldo style\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/pinsa_carne_nord_sud_ok.jpg\",\"contentUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/pinsa_carne_nord_sud_ok.jpg\",\"width\":1280,\"height\":853},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.dimarco.it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#website\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/\",\"name\":\"Di Marco\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.dimarco.it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\",\"name\":\"Di Marco\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/DI-MARCO_LOGO_Corporate-2024Positivo.svg\",\"contentUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/DI-MARCO_LOGO_Corporate-2024Positivo.svg\",\"width\":338,\"height\":95,\"caption\":\"Di Marco\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/4c92a4121d647dad7a8b37c75646152d\",\"name\":\"Emanuele Villa\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g\",\"caption\":\"Emanuele Villa\"},\"url\":\"https:\\\/\\\/www.dimarco.it\\\/es\\\/author\\\/emanuele\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ternera al at\u00fan, salchicha y br\u00f3coli: Gennaro Contaldo transforma dos cl\u00e1sicos italianos en unas \u00abpinse\u00bb irresistibles - Di Marco","description":"Descubre c\u00f3mo convertir dos cl\u00e1sicos de la cocina italiana en unas \u00abpinse\u00bb extraordinarias: ternera al at\u00fan y salchicha con friarielli, al estilo de Gennaro Contaldo","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.dimarco.it\/es\/noticias\/ternera-al-atun-salchicha-y-friarielli-gennaro-contaldo-transforma-dos-iconos-italianos-en-unas-pinse-irresistibles\/","og_locale":"es_ES","og_type":"article","og_title":"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili - Di Marco","og_description":"Scopri come trasformare due classici della cucina italiana in Pinse straordinarie: vitello tonnato e salsiccia e friarielli, Gennaro Contaldo style","og_url":"https:\/\/www.dimarco.it\/es\/noticias\/ternera-al-atun-salchicha-y-friarielli-gennaro-contaldo-transforma-dos-iconos-italianos-en-unas-pinse-irresistibles\/","og_site_name":"Di Marco","article_published_time":"2026-06-28T07:36:39+00:00","article_modified_time":"2026-07-08T12:53:23+00:00","og_image":[{"width":1280,"height":853,"url":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg","type":"image\/jpeg"}],"author":"Emanuele Villa","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Emanuele Villa","Tiempo de lectura":"5 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#article","isPartOf":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili"},"author":{"name":"Emanuele Villa","@id":"https:\/\/www.dimarco.it\/#\/schema\/person\/4c92a4121d647dad7a8b37c75646152d"},"headline":"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili","datePublished":"2026-06-28T07:36:39+00:00","dateModified":"2026-07-08T12:53:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili"},"wordCount":809,"publisher":{"@id":"https:\/\/www.dimarco.it\/#organization"},"image":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage"},"thumbnailUrl":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg","articleSection":["Notizie"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili","url":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili","name":"Ternera al at\u00fan, salchicha y br\u00f3coli: Gennaro Contaldo transforma dos cl\u00e1sicos italianos en unas \u00abpinse\u00bb irresistibles - Di Marco","isPartOf":{"@id":"https:\/\/www.dimarco.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage"},"image":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage"},"thumbnailUrl":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg","datePublished":"2026-06-28T07:36:39+00:00","dateModified":"2026-07-08T12:53:23+00:00","description":"Descubre c\u00f3mo convertir dos cl\u00e1sicos de la cocina italiana en unas \u00abpinse\u00bb extraordinarias: ternera al at\u00fan y salchicha con friarielli, al estilo de Gennaro Contaldo","breadcrumb":{"@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#primaryimage","url":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg","contentUrl":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2026\/06\/pinsa_carne_nord_sud_ok.jpg","width":1280,"height":853},{"@type":"BreadcrumbList","@id":"https:\/\/www.dimarco.it\/notizie\/vitello-tonnato-e-salsiccia-e-friarielli-gennaro-contaldo-trasforma-due-icone-italiane-in-pinse-irresistibili#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.dimarco.it\/"},{"@type":"ListItem","position":2,"name":"Vitello tonnato e salsiccia e friarielli: Gennaro Contaldo trasforma due icone italiane in Pinse irresistibili"}]},{"@type":"WebSite","@id":"https:\/\/www.dimarco.it\/#website","url":"https:\/\/www.dimarco.it\/","name":"Di Marco","description":"","publisher":{"@id":"https:\/\/www.dimarco.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.dimarco.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.dimarco.it\/#organization","name":"Di Marco","url":"https:\/\/www.dimarco.it\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.dimarco.it\/#\/schema\/logo\/image\/","url":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2024\/11\/DI-MARCO_LOGO_Corporate-2024Positivo.svg","contentUrl":"https:\/\/www.dimarco.it\/wp-content\/uploads\/2024\/11\/DI-MARCO_LOGO_Corporate-2024Positivo.svg","width":338,"height":95,"caption":"Di Marco"},"image":{"@id":"https:\/\/www.dimarco.it\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.dimarco.it\/#\/schema\/person\/4c92a4121d647dad7a8b37c75646152d","name":"Emanuel Villa","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/ed487e7c72c8335625e719a18dfc945b3f395dbfcc31e122976273ff8d94468a?s=96&d=mm&r=g","caption":"Emanuele Villa"},"url":"https:\/\/www.dimarco.it\/es\/author\/emanuele"}]}},"_links":{"self":[{"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/posts\/3824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/comments?post=3824"}],"version-history":[{"count":1,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/posts\/3824\/revisions"}],"predecessor-version":[{"id":3826,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/posts\/3824\/revisions\/3826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/media\/3825"}],"wp:attachment":[{"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/media?parent=3824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/categories?post=3824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dimarco.it\/es\/wp-json\/wp\/v2\/tags?post=3824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}