{"id":8659,"date":"2021-06-22T08:38:48","date_gmt":"2021-06-22T08:38:48","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomia\/neruako-arto-ogi-zoragarria\/"},"modified":"2022-05-30T17:13:46","modified_gmt":"2022-05-30T15:13:46","slug":"neruako-arto-ogi-zoragarria","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/eu\/gastronomia\/neruako-arto-ogi-zoragarria\/","title":{"rendered":"Neruako txakinarto arto-ogi zoragarria"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/eu\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/\">Gastronomia<\/a> \u00a0&gt;\u00a0\u00a0 Neruako txakinarto arto-ogi zoragarria<\/p>\r\n<h3>\u00a0<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>Gehiago:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<p><strong>Neruan<\/strong>, erabiltzen ez diren produktuak berreskuratzeko lan egiten dugu. Ez dira desagertuko. Hori da <strong>txakinarto artoa<\/strong>ren kasua. <strong>Ameriketatik<\/strong> ekarritako barietate hori <strong>Mungian<\/strong> lantzen da Euskadin, eta oraindik ere aktibo dago gure inguruan eta <strong>Txorierriko haranean<\/strong> geratzen den errota bakanetako bat. Josean Alija.<\/p>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_999529372 essb_size_s print-no\" id=\"essb_displayed_1616052906_999529372\" data-essb-postid=\"8659\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/neruako-arto-ogi-zoragarria\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/neruako-arto-ogi-zoragarria\/\" data-essb-instance=\"999529372\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Neruako%20txakinarto%20arto-ogi%20zoragarria%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fneruako-arto-ogi-zoragarria%2F\" title=\"Partekatu sare gehiagotan WhatsApp\" onclick=\"essb.whatsapp('Neruako%20txakinarto%20arto-ogi%20zoragarria%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fneruako-arto-ogi-zoragarria%2F', '999529372'); 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return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p>Txakinarto artoaren <strong>ekoizpena bertakoa<\/strong> eta nahiko txikia da. Beste arto-barietate hibrido batzuekin alderatuta, pixka bat salbatuta dagoen artoa da. Bere <strong>zaporea sinestezina<\/strong> da.<\/p>\r\n<p>Arto honen berezitasuna, oraindik <strong>fresko<\/strong> dagoenean eta adreilu erregogorrezko <strong>labe batean lehortzen denean biltzen<\/strong> dela da, zapore eta usain oso atsegina ematen duen lehortze prozesua. 2000. urtean, menuaren barruan <strong>beste plater bat<\/strong> izango zen ogi bat sortzea erabaki genuen. Protagonista izango zen ogia, eta garenaz, egiten dugunaz eta sinesten dugunaz hitz egingo zigun. Eta <strong>okindegi tradizionalaren<\/strong> balioetara joz bakarrik lor zitekeen, berreskuratzeko.<\/p>\r\n<p>Ogia elaborazio garrantzitsua da gastronomiaren barruan: <strong>ama masaren errituala<\/strong>, irinen hautaketa, proportzioen alkimia. Proposatutako formulak urre koloreko produktu bat definitzen du, testura krokatzailea eta barnealde trinkoa. <strong>48 orduz<\/strong> lo egiten duen masa bat eginez gero, oreka perfektua gorde daiteke legamien eta artoaren aromaren artean.<\/p>\r\n<p><img decoding=\"async\" title=\"Panza-de-cerdo-jugo-de-txoricero-y-maizB\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Panza-de-cerdo-jugo-de-txoricero-y-maizB.jpg\" alt=\"Panza de cerdo, jugo de txoricero y maiz\" width=\"970\" height=\"549\" \/> Panza de cerdo, &#8216;txoricero&#8217; zukua eta artoa<\/p>\r\n<h2>Artoa saldetan<\/h2>\r\n<p><strong>Neruako ogia<\/strong> kulturaren interpretazio baten emaitza da: asko kontsumitzen den produktu baten<strong> identitateaz eta bilakaeraz<\/strong> hitz egiten du. Ogi horrek, itxuraz eta egituraz, <strong>gure sustraia<\/strong> gordetzen du.<\/p>\r\n<p>Gainera, <strong>txakinarto artoa<\/strong> erabiltzen dugu salda egiteko, gure sukaldaritzako elementu bereizgarria. Horrela, \u00f1abardura gozoak, apur bat esnekiak, gurinezkoak, banillazkoak eta txigortuak, fruitu lehorrekoak, itsaskiak, haragi zuriak eta txerrikiak bezalako elikagaiekin konbinatzen dituztenak. Plater horietako bat<strong> &#8216;Txerri-pantza, txorizero eta arto zukua&#8217;<\/strong> da, haragi krokantezko gisatua, melosoa, oso geurea den saltsa batean, bizkaina.<\/p>\r\n<p>Abandoibarra Etorb. 2,\u00a0 \u00a0 \u00a048001 Bilbo, Bizkaia<\/p>\r\n<h2>Harpidetu zaitez gure buletinera<\/h2>\r\n<p>Kalitate turistikoko edukirik onenak ditugu eta hilero zure sarrera ontzira bidaltzen dugu.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_2\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"2\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Mesedez bete eremu hau\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Zure helbide elektronikoa baliogabea da\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"5127271ed4\">\n\t\t\t\t<div class=\"sib_signup_box_inside_2\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Zure posta elektronikoa\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Harpidetu nahi dut\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_2 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_2 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_2 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_2 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h3>Gustatuko zaizu!<\/h3>\r\n<p><a title=\"Gipuzkoa Passport, udako planak\" href=\"https:\/\/basquemagazine.com\/eu\/planak\/gipuzkoa-passport-udako-planak\/\"><!-- Featured Video Plus v2.3.3 --> <iframe title=\"SPOT Gipuzkoa Passport EUSK (25&quot;)\" src=\"https:\/\/www.youtube.com\/embed\/gw95wPSPqaU?width=1024&amp;height=1024&amp;autoplay&amp;origin=https%3A%2F%2Fbasquemagazine.com%2Feu%2F\" width=\"1024\" height=\"576\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe> <img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/featured-video-plus\/img\/playicon.png\" alt=\"Featured Video Play Icon\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/bizitza-gozatu\/\" rel=\"tag\">Bizitza Gozatu<\/a>, <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/planak\/\" rel=\"tag\">Planak<\/a><\/p>\r\n<h2><a title=\"Gipuzkoa Passport, udako planak\" href=\"https:\/\/basquemagazine.com\/eu\/planak\/gipuzkoa-passport-udako-planak\/\">Gipuzkoa Passport, udako planak<\/a><\/h2>\r\n<p>Gipuzkoa Passport gure lurraldeaz gozatzeko eta urte sasoi honetan bizi ditugun une magikoak gogoratzeko gida bat da. Udako abentura propioa sortzeko gonbidapena.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/eu\/planak\/gipuzkoa-passport-udako-planak\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Euskal sukaldaritzaren balioak\" href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/euskal-sukaldaritzaren-balioak\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/FOTO-Jose-Luis-Lopez-de-Zub.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/FOTO-Jose-Luis-Lopez-de-Zub.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/FOTO-Jose-Luis-Lopez-de-Zub-300x201.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/FOTO-Jose-Luis-Lopez-de-Zub-768x514.jpg 768w\" alt=\"Mugaritz\" width=\"970\" height=\"649\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/gastronomia-eu-2\/\" rel=\"tag\">Gastronomia<\/a><\/p>\r\n<h2><a title=\"Euskal sukaldaritzaren balioak\" href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/euskal-sukaldaritzaren-balioak\/\">Euskal sukaldaritzaren balioak<\/a><\/h2>\r\n<p>Euskal gastronomia definitzen duten balioetan barrena bidaiatzen dugu: sei kontzeptu, sei espazio desberdinetan. Bon voyage!<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/euskal-sukaldaritzaren-balioak\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Reyno Gourmet, gure onena, Nafarroako onena\" href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/reyno-gourmet-gure-onena-nafarroako-onena\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/pimiento-piquillo1.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/pimiento-piquillo1.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/pimiento-piquillo1-300x200.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/pimiento-piquillo1-768x512.png 768w\" alt=\"Pimientos del Piquillo\" width=\"970\" height=\"647\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/gastronomia-eu-2\/\" rel=\"tag\">Gastronomia<\/a><\/p>\r\n<h2><a title=\"Reyno Gourmet, gure onena, Nafarroako onena\" href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/reyno-gourmet-gure-onena-nafarroako-onena\/\">Reyno Gourmet, gure onena, Nafarroako onena<\/a><\/h2>\r\n<p>Reyno Gourmet Nafarroako baratzeko produktuen kalitatearen sinonimoa da. Jakin nahi duzu zeintzuk diren produktu hauek?<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/reyno-gourmet-gure-onena-nafarroako-onena\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"100% basque\" href=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/100-basque\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Hemendik-Designboom-01.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Hemendik-Designboom-01.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Hemendik-Designboom-01-300x199.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Hemendik-Designboom-01-768x510.png 768w\" alt=\"Portada del libro\" width=\"970\" height=\"644\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/bizitza-gozatu\/\" rel=\"tag\">Bizitza Gozatu<\/a>, <a href=\"https:\/\/basquemagazine.com\/eu\/kategoria\/kultura\/\" rel=\"tag\">Kultura<\/a><\/p>\r\n<h2><a title=\"100% basque\" href=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/100-basque\/\">100% basque<\/a><\/h2>\r\n<p>Duela gutxi argitaratutako liburu interesgarri batek 50 euskal produktu enblematikoren diseinua eta ekoizpena errepasatzen ditu.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/100-basque\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>Neruan, erabiltzen ez diren produktuak berreskuratzeko lan egiten dute. Hori da txakinarto artoaren kasua. Ameriketatik ekarritako barietate hori Mungian lantzen da Euskadin. Josean Alija.<\/p>\n","protected":false},"author":2,"featured_media":7033,"parent":6303,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[112],"tags":[123,134,133],"etiquetas_hoteles":[],"class_list":["post-8659","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia-eu-2","tag-bizkaia-eu","tag-gourmet-eu","tag-jatetxeak"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Neruako txakinarto arto-ogi zoragarria - BasqueMagazine<\/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:\/\/basquemagazine.com\/eu\/gastronomia\/neruako-arto-ogi-zoragarria\/\" \/>\n<meta property=\"og:locale\" content=\"eu_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neruako txakinarto arto-ogi zoragarria\" \/>\n<meta property=\"og:description\" content=\"Neruan, erabiltzen ez diren produktuak berreskuratzeko lan egiten dute. Hori da txakinarto artoaren kasua. Ameriketatik ekarritako barietate hori Mungian lantzen da Euskadin. 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