{"id":18802,"date":"2015-01-19T10:56:46","date_gmt":"2015-01-19T09:56:46","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=18802"},"modified":"2015-01-19T11:18:28","modified_gmt":"2015-01-19T10:18:28","slug":"sapori-cornice-palazzo-zevallos-di-stigliano-programma","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/news\/sapori-cornice-palazzo-zevallos-di-stigliano-programma\/","title":{"rendered":"Flavors in … frame Palazzo Zevallos Stigliano"},"content":{"rendered":"

From January to March, and for one Saturday a month, in the splendid setting of Palazzo Zevallos Stigliano<\/strong> (now owned by Intesa San Paolo) in Toledo street in Naples, some paintings of the collection on display in the halls of local Quadreria, will become the muse for churn out dishes of the traditional Neapolitan cuisine. Three still lifes, one with bread cookies and flowers, one with fish and shellfish, and finally, the one with bread game and fish, expression of the expert hands of Baroque art by Giuseppe Recco and Giovan Battista Ruoppol, so allow guests, as well as to enjoy the magic of the brush, also can taste – prepared by the expert hands of other artists of the food made in Naples – since they are able to inspire at the table. You can then enjoy the products of the old oven Neapolitan Leopoldo Infante, as well as the courses suggested by chef Vincenzo Russo of Baccalaria up to be enchanted by the artisanal preserves, jams and chutneys, culinary masterpieces processed by chef farmer Palma Campania Pietro Parisi.<\/p>\n

This is the complete program<\/strong> of the event:<\/p>\n

Saturday, January 31, 2015: the bread of yesterday and today. The tradition continues. By ancient oven Neapolitan Leopoldo Leopoldo Infante.<\/p>\n

Saturday, February 28, 2015: the cod according to the chef Vincenzo Russo of Baccalaria. Vincenzo Russo, young chef of the tavern Baccalaria<\/p>\n

Saturday, March 14, 2015: the pantry peasant of yesterday and today by Pietro Parisi, chef farmer Palma Campania that will display the Neapolitan tradition of ancient workings handmade: preserves, jams, mustards, pickled vegetables and legumes in fiasco .<\/p>\n

Ticket prices: Guided tour and tasting: 8 \u20ac – Reduced price: 5 \u20ac<\/p>\n

Contacts and information: Reservations are recommended. N. Green 800.454229<\/p>\n

Versi\u00f3n en espa\u00f1ol<\/strong><\/p>\n

Sabores en … enmarcar Palazzo Zevallos Stigliano<\/strong><\/p>\n

Tres eventos no se puede perder con el arte y la cocina napolitana inspirado por las pinturas en exhibici\u00f3n en la Galer\u00eda de Fotos de la antigua casa de Via Toledo<\/p>\n

De enero a marzo, y para un s\u00e1bado al mes, en el espl\u00e9ndido escenario del Palacio Zevallos Stigliano (ahora propiedad de Intesa San Paolo) en la calle Toledo en N\u00e1poles, algunas pinturas de la colecci\u00f3n en exhibici\u00f3n en las salas del Quadreria locales, se convertir\u00e1 en la musa de batir a cabo platos de la cocina tradicional napolitana. Tres bodegones, uno con galletas de pan y flores, uno con pescado y mariscos, y por \u00faltimo, el uno con el juego el pan y el pescado, la expresi\u00f3n de las manos expertas de arte barroco de Giuseppe Recco y Giovan Battista Ruoppol, por lo que permitir\u00e1 a los hu\u00e9spedes, as\u00ed como para disfrutar de la magia del pincel, tambi\u00e9n puede degustar – preparado por las manos expertas de otros artistas de la comida hecha en N\u00e1poles – ya que son capaces de inspirar a la mesa. A continuaci\u00f3n, puede disfrutar de los productos del antiguo horno napolitano Leopoldo Infante, as\u00ed como los cursos sugeridos por el chef Vincenzo Russo de Baccalaria hasta ser encantado por las conservas artesanales, mermeladas y chutneys, obras maestras culinarias procesados por agricultor cocinero Palma Campania Pietro Parisi.<\/p>\n

Este es el programa<\/strong> completo del evento:<\/p>\n

S\u00e1bado, 31 de enero 2015: el pan de ayer y de hoy. La tradici\u00f3n contin\u00faa. Por horno antiguo napolitano Leopoldo Leopoldo Infante.<\/p>\n

S\u00e1bado, 28 de febrero 2015: el bacalao de acuerdo con el chef Vincenzo Russo de Baccalaria. Vincenzo Russo, joven chef de la taberna Baccalaria<\/p>\n

S\u00e1bado, 14 de marzo 2015: el campesino despensa de ayer y hoy por Pietro Parisi, agricultor cocinero Palma Campania que mostrar\u00e1 la tradici\u00f3n napolitana de labores antiguas hechas a mano: conservas, mermeladas, mostazas, conservas vegetales y legumbres en fiasco .<\/p>\n

Precio de las entradas: Visita guiada y degustaci\u00f3n: 8 \u20ac – Tarifa reducida: 5 \u20ac<\/p>\n

Se recomienda hacer reservaciones: Lentes de contacto y de informaci\u00f3n. N. Green 800.454229<\/p>\n

Version Francaise<\/strong><\/p>\n

Saveurs \u00e0 encadrer … Palazzo Zevallos Stigliano<\/strong><\/p>\n

Trois \u00e9v\u00e9nements \u00e0 ne pas manquer avec l’art et la cuisine napolitaine inspir\u00e9 par les peintures expos\u00e9es dans la Galerie de photos de l’ancienne maison noble de Via Toledo<\/p>\n

De Janvier \u00e0 Mars, et un samedi par mois, dans le cadre splendide du Palazzo Zevallos Stigliano (maintenant d\u00e9tenue par Intesa San Paolo) dans la rue Toledo \u00e0 Naples, des peintures de la collection expos\u00e9e dans les salles de Quadreria locale, deviendra la muse multiplier les plats de la cuisine traditionnelle napolitaine. Trois natures mortes, une avec des biscuits et des fleurs pain, une avec des poissons et des crustac\u00e9s, et enfin, l’une avec le jeu de pain et de poisson, l’expression des mains expertes de l’art baroque de Giuseppe Recco et Giovan Battista Ruoppol, donc permettent aux clients, ainsi que pour profiter de la magie de la brosse, peut \u00e9galement go\u00fbter – pr\u00e9par\u00e9 par les mains expertes d’autres artistes de la nourriture faite \u00e0 Naples – car ils sont en mesure d’inspirer \u00e0 la table. Vous pouvez ensuite profiter des produits de l’ancien four napolitaine Leopoldo Infante, ainsi que les cours propos\u00e9s par le chef Vincenzo Russo Baccalaria jusqu’\u00e0 \u00eatre enchant\u00e9 par les confitures artisanales, confitures et chutneys, chefs-d’\u0153uvre culinaires transform\u00e9s par le chef agriculteur Palma Campania Pietro Parisi.<\/p>\n

Ce est le programme complet de l’\u00e9v\u00e9nement:<\/p>\n

Saturday, 31 Janvier, 2015: le pain d’hier et d’aujourd’hui. La tradition se poursuit. En ancien four napolitaine Leopoldo Leopoldo Infante.<\/p>\n

Saturday, 28 F\u00e9vrier, 2015: la morue selon le chef Vincenzo Russo Baccalaria. Vincenzo Russo, jeune chef de la taverne Baccalaria<\/p>\n

Saturday, 14 Mars, 2015: le paysan de l’office d’hier et d’aujourd’hui par Pietro Parisi, le chef agriculteur Palma Campania qui affichera la tradition napolitaine du fonctionnement anciens faits \u00e0 la main: conserves, confitures, moutardes, l\u00e9gumes marin\u00e9s et les l\u00e9gumineuses en fiasco .<\/p>\n

Prix des billets: Visite guid\u00e9e et d\u00e9gustation: 8 \u20ac – Tarif r\u00e9duit: 5 \u20ac<\/p>\n

Contacts et informations: Les r\u00e9servations sont recommand\u00e9es. N. Green 800.454229<\/p>\n

Deutsch Version<\/strong><\/p>\n

Flavors in … einrahmen Palazzo Zevallos Stigliano<\/strong><\/p>\n

Drei Ereignisse nicht mit der Kunst und der neapolitanischen K\u00fcche, die von den Bildern auf dem Display in der Gem\u00e4ldegalerie des historischen Herrenhaus aus Via Toledo inspiriert verpassen<\/p>\n

Von Januar bis M\u00e4rz, und an einem Samstag im Monat, in der herrlichen Umgebung des Palazzo Zevallos Stigliano (jetzt von Intesa San Paolo geh\u00f6rt) in Toledo Stra\u00dfe in Neapel, einige Gem\u00e4lde der Sammlung auf dem Display in den Hallen der lokalen Quadreria wird die Muse f\u00fcr sich Churn Gerichte der traditionellen neapolitanischen K\u00fcche. Drei Stilleben, ein mit Brot Pl\u00e4tzchen und Blumen, eine mit Fisch und Meeresfr\u00fcchten, und schlie\u00dflich, der mit Brot Wild und Fisch, die Expression von den erfahrenen H\u00e4nden der Barockkunst von Giuseppe Recco und Giovan Battista Ruoppol, so k\u00f6nnen die G\u00e4ste sowie um die Magie der B\u00fcrste zu genie\u00dfen, kann auch schmecken – von den erfahrenen H\u00e4nden von anderen K\u00fcnstlern der Nahrung in Neapel gemacht vorbereitet – da sie in der Lage, an den Tisch zu begeistern sind. Anschlie\u00dfend k\u00f6nnen Sie genie\u00dfen die Produkte der alten Ofen neapolitanischen Leopoldo Infante sowie die Kurse von K\u00fcchenchef Vincenzo Russo von Baccalaria schlug bis durch die handwerkliche Konfit\u00fcren, Marmeladen und Chutneys, kulinarische Meisterwerke von K\u00fcchenchef Bauer Palma Campania Pietro Parisi verarbeitet verzaubern.<\/p>\n

Dies ist das vollst\u00e4ndige Programm<\/strong> der Veranstaltung:<\/p>\n

Saturday, 31. Januar 2015: das Brot von gestern und heute. Die Tradition setzt sich fort. Mit dem alten Ofen neapolitanischen Leopoldo Leopoldo Infante.<\/p>\n

Saturday, 28. Februar 2015: der Kabeljau nach dem K\u00fcchenchef Vincenzo Russo von Baccalaria. Vincenzo Russo, junge Chef der Taverne Baccalaria<\/p>\n

Saturday, 14. M\u00e4rz 2015: Die Speisekammer Bauern von gestern und heute von Pietro Parisi, Chef Bauer Palma Campania, der die neapolitanische Tradition der alten Arbeitshandarbeit anzeigt: Konfit\u00fcren, Marmeladen, Senf, eingelegtes Gem\u00fcse und H\u00fclsenfr\u00fcchte in Fiasko .<\/p>\n

Eintrittspreise: F\u00fchrung und Verkostung: 8 \u20ac – Erm\u00e4\u00dfigt: 5 \u20ac<\/p>\n

Kontakte und Informationen: Reservierungen werden empfohlen. N. Green 800.454229<\/p>\n

\u0412\u0435\u0440\u0441\u0438\u044f\u043d\u0430\u0440\u0443\u0441\u0441\u043a\u043e\u043c\u044f\u0437\u044b\u043a\u0435<\/strong><\/p>\n

\u0410\u0440\u043e\u043c\u0430\u0442\u044b\u0432 … \u043a\u0430\u0434\u0440\u041f\u0430\u043b\u0430\u0446\u0446\u043e\u0417\u0435\u0432\u0430\u043b\u043b\u043e\u0441\u0421\u0442\u0438\u0433\u043b\u0438\u0430\u043d\u043e<\/strong><\/p>\n

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\u042d\u0442\u043e\u043f\u043e\u043b\u043d\u0430\u044f\u043f\u0440\u043e\u0433\u0440\u0430\u043c\u043c\u0430\u043c\u0435\u0440\u043e\u043f\u0440\u0438\u044f\u0442\u0438\u044f:<\/p>\n

\u0421\u0443\u0431\u0431\u043e\u0442\u0430, 31 \u044f\u043d\u0432\u0430\u0440\u044c 2015: \u0445\u043b\u0435\u0431\u0432\u0447\u0435\u0440\u0430\u0438\u0441\u0435\u0433\u043e\u0434\u043d\u044f.\u0422\u0440\u0430\u0434\u0438\u0446\u0438\u044f\u043f\u0440\u043e\u0434\u043e\u043b\u0436\u0430\u0435\u0442\u0441\u044f. \u041f\u043e\u0441\u0442\u0430\u0440\u0438\u043d\u043d\u043e\u0439\u043f\u0435\u0447\u0438\u043d\u0435\u0430\u043f\u043e\u043b\u0438\u0442\u0430\u043d\u0441\u043a\u043e\u0439\u041b\u0435\u043e\u043f\u043e\u043b\u044c\u0434\u043e\u041b\u0435\u043e\u043f\u043e\u043b\u044c\u0434\u043e\u0418\u043d\u0444\u0430\u043d\u0442\u0435.<\/p>\n

\u0421\u0443\u0431\u0431\u043e\u0442\u0443, 28 \u0444\u0435\u0432\u0440\u0430\u043b\u044f 2015: \u0442\u0440\u0435\u0441\u043a\u0430\u0432\u0441\u043e\u043e\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0438\u0438\u0441\u0448\u0435\u0444-\u043f\u043e\u0432\u0430\u0440\u043e\u043c\u0412\u0438\u043d\u0447\u0435\u043d\u0446\u043e\u0420\u0443\u0441\u0441\u043e\u0438\u0437 Baccalaria. \u0412\u0438\u043d\u0447\u0435\u043d\u0446\u043e\u0420\u0443\u0441\u0441\u043e, \u043c\u043e\u043b\u043e\u0434\u043e\u0439\u0448\u0435\u0444-\u043f\u043e\u0432\u0430\u0440\u0442\u0440\u0430\u043a\u0442\u0438\u0440\u0430 Baccalaria<\/p>\n

\u0421\u0443\u0431\u0431\u043e\u0442\u0430, 14 \u041c\u0430\u0440\u0442 2015: \u043a\u043b\u0430\u0434\u043e\u0432\u0430\u044f\u043a\u0440\u0435\u0441\u0442\u044c\u044f\u043d\u0438\u043d\u0432\u0447\u0435\u0440\u0430\u0438\u0441\u0435\u0433\u043e\u0434\u043d\u044f\u041f\u044c\u0435\u0442\u0440\u043e\u041f\u0430\u0440\u0438\u0437\u0438, \u0448\u0435\u0444-\u043f\u043e\u0432\u0430\u0440\u0444\u0435\u0440\u043c\u0435\u0440\u0430\u041f\u0430\u043b\u044c\u043c\u044b\u041a\u0430\u043c\u043f\u0430\u043d\u0438\u0438, \u043a\u043e\u0442\u043e\u0440\u044b\u0439\u0431\u0443\u0434\u0435\u0442\u043e\u0442\u043e\u0431\u0440\u0430\u0436\u0430\u0442\u044c\u043d\u0435\u0430\u043f\u043e\u043b\u0438\u0442\u0430\u043d\u0441\u043a\u043e\u0439\u0442\u0440\u0430\u0434\u0438\u0446\u0438\u0438\u0434\u0440\u0435\u0432\u043d\u0438\u0445\u0432\u044b\u0440\u0430\u0431\u043e\u0442\u043e\u043a\u0440\u0443\u0447\u043d\u043e\u0439\u0440\u0430\u0431\u043e\u0442\u044b: \u043a\u043e\u043d\u0441\u0435\u0440\u0432\u044b, \u0434\u0436\u0435\u043c\u044b, \u0433\u043e\u0440\u0447\u0438\u0446\u044b, \u043c\u0430\u0440\u0438\u043d\u043e\u0432\u0430\u043d\u043d\u044b\u0445\u043e\u0432\u043e\u0449\u0435\u0439\u0438\u0431\u043e\u0431\u043e\u0432\u044b\u0445\u0432\u0444\u0438\u0430\u0441\u043a\u043e ,<\/p>\n

\u0421\u0442\u043e\u0438\u043c\u043e\u0441\u0442\u044c\u0431\u0438\u043b\u0435\u0442\u043e\u0432: \u042d\u043a\u0441\u043a\u0443\u0440\u0441\u0438\u044f\u0438\u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0446\u0438\u044f: 8 \u20ac – \u0421\u043d\u0438\u0436\u0435\u043d\u0438\u0435\u0446\u0435\u043d: 5 \u20ac<\/p>\n

\u041a\u043e\u043d\u0442\u0430\u043a\u0442\u044b \u0438 \u0438\u043d\u0444\u043e\u0440\u043c\u0430\u0446\u0438\u044f: \u0411\u0440\u043e\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u0435 \u0440\u0435\u043a\u043e\u043c\u0435\u043d\u0434\u0443\u0435\u0442\u0441\u044f. \u041d. \u0413\u0440\u0438\u043d 800.454229<\/p>","protected":false},"excerpt":{"rendered":"

From January to March, and for one Saturday a month, in the splendid setting of Palazzo Zevallos Stigliano (now owned by Intesa San Paolo) in Toledo street in Naples, some paintings of the collection on display in the halls of local Quadreria, will become the muse for churn out dishes of the traditional Neapolitan cuisine. […]<\/p>\n","protected":false},"author":6,"featured_media":18804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[2062,2933,7728,7731,7730,7729],"class_list":["post-18802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-caravaggio","tag-caravaggio-a-napoli","tag-leopoldo-pane","tag-martirio-santorsola","tag-quadreria-palazzo-zevallos","tag-taralli-napoletani"],"yoast_head":"\nSapori in\u2026cornice a Palazzo Zevallos di StiglianoFlavors in ... frame Palazzo Zevallos Stigliano - Charme<\/title>\n<meta name=\"description\" content=\"Sapori in\u2026cornice a Palazzo Zevallos di StiglianoFlavors in ... frame Palazzo Zevallos 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