Pera, frutto succoso e nutriente: benefici e uso in cucina
La pera è sempre più amata, dalla salute alla cucina
JSON.parse('[\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E1 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779663_c96cfae0d9\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022529\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779663_c96cfae0d9\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022529\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003E\\u003Cstrong\\u003ETra la frutta di stagione, che non conosce stagione, c\\u0026rsquo;\\u0026egrave; la pera, frutto\\u0026nbsp; rinfrescante e succoso,\\u003C\\\/strong\\u003E lo ricorda la \\u003Ca href=\\u0022https:\\\/\\\/www.campagnamica.it\\\/\\u0022 target=\\u0022_blank\\u0022 rel=\\u0022noopener\\u0022\\u003EFondazione Campagna Amica\\u003C\\\/a\\u003E di \\u003Ca href=\\u0022https:\\\/\\\/www.coldiretti.it\\\/\\u0022\\u003EColdiretti\\u003C\\\/a\\u003E.\\u003C\\\/p\\u003E \\u003Cp\\u003EAnche se molti le preferiscono la classica mela, la pera \\u0026egrave; un frutto dal profilo nutrizionale interessante:\\u0026nbsp;\\u0026ldquo;La pera\\u0026rdquo; spiega la Fondazione Campagna Amica \\u0026ldquo;ricca di calcio, \\u003Cstrong\\u003Eaiuta a ridurre il rischio di osteoporosi\\u003C\\\/strong\\u003E e contiene un\\u0026rsquo;elevata quantit\\u0026agrave; di boro, che contribuisce a far rimanere in salute il sistema nervoso. \\u0026Egrave; inoltre un frutto che contiene molta fibra, la maggior parte della quale si trova nella buccia. Per questo\\u003Cstrong\\u003E si consiglia di mangiare il frutto senza sbucciarlo per trarne tutti i vantaggi,\\u003C\\\/strong\\u003E compreso l\\u0026rsquo;effetto anticolesterolemico. Nonostante il sapore zuccherino, con le sue 35 kcal ogni 100 gr la pera \\u0026egrave; adatta anche in una dieta dimagrante\\u0026rdquo;.\\u003C\\\/p\\u003E \\u003Cp\\u003EPer godere della sua freschezza \\u0026nbsp;va mangiata quasi subito poich\\u0026eacute; \\u0026ldquo;matura molto in fretta\\u0026rdquo; andando \\u0026ldquo;rapidamente incontro a deperimento\\u0026rdquo;, a temperatura ambiente o che venga conservata in frigo. Meglio, comunque, mangiata \\u0026ldquo;lontano dai pasti\\u0026rdquo; per via del suo \\u0026ldquo;alto contenuto zuccherino\\u0026rdquo; che la rende, al contrario, adatta per lo spuntino del mattino o del pomeriggio.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere\\u0026nbsp;\\u0026copy; 1zoom.net\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E2 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779618_2b21db977d\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779618_2b21db977d\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Williams, tra le variet\\u0026agrave; pi\\u0026ugrave; conosciute, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a\\u0026nbsp;formaggi freschi di capra e pecora e con formaggio Asiago, a pasta dura.\\u0026nbsp;\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Williams \\u0026copy; Myfev\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E3 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779606_6e842dc7aa\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022601\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779606_6e842dc7aa\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022601\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Williams, di cui c\\u0026rsquo;\\u0026egrave; una variet\\u0026agrave; rossa, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a\\u0026nbsp;formaggi freschi di capra e pecora e con formaggio Asiago, a pasta dura.\\u0026nbsp;\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Williams rosse \\u0026copy;\\u0026nbsp;Multicash\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E4 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779609_f5535c9f8a\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779609_f5535c9f8a\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Coscia, tra le variet\\u0026agrave; pi\\u0026ugrave; conosciute, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a scamorze, caciotte fresche o semi stagionate e caciocavallo.\\u0026nbsp;\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Coscia di Ribera \\u0026copy; Parlapiano Fruit\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E5 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779603_216bef0a1d\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022647\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779603_216bef0a1d\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022647\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Kaiser, tra le variet\\u0026agrave; pi\\u0026ugrave; conosciute, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a pecorino, parmigiano e grana padano.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Kaiser \\u0026copy; iStock\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E6 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779615_ea6968fb3e\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u00221006\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779615_ea6968fb3e\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u00221006\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Abate, tra le variet\\u0026agrave; pi\\u0026ugrave; conosciute, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a tutti i formaggi erborinati, tipo il gorgonzola.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Abate \\u0026copy; Mazzoni Group Ferrara\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E7 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779600_f4f2e0da6e\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022504\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779600_f4f2e0da6e\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022504\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ELa pera Decana, tra le variet\\u0026agrave; pi\\u0026ugrave; conosciute, ben s\\u0026rsquo;abbina, consiglia la Fondazione Campagna Amica, a\\u0026nbsp;taleggio, provoloni piccanti e stagionati e\\u0026nbsp; Fiore Sardo.\\u0026nbsp;\\u0026nbsp;\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere Decana \\u0026copy; iStock\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E8 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779612_27b84fe897\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022566\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779612_27b84fe897\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022566\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EPere Conference \\u0026copy; Valle del Giovenco\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E9 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779621_f6df90f2b7\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022554\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779621_f6df90f2b7\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022554\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003EFresco e dissetante \\u0026egrave; il succo di pera: \\u0026nbsp;\\u0026ldquo;Si pu\\u0026ograve; preparare in casa, mettendo a scaldare acqua e zucchero con le pere tagliate a pezzetti molto piccoli\\u0026rdquo; spiega la Fondazione Campagna Amica. \\u0026ldquo;Quando le pere saranno dorate, aggiungete anche un po\\u0026rsquo; di succo di limone, infine lasciate raffreddare e frullate tutto fino a ottenere un succo denso. Dopo qualche ora a riposo in frigorifero, sar\\u0026agrave; pronto per essere assaporato\\u0026rdquo;.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003ESucco di pera\\u0026nbsp;\\u0026copy; 1zoom.net\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E10 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779630_79fb6b04ee\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022495\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779630_79fb6b04ee\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022495\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ESe oggi pera e formaggio \\u0026egrave; un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato \\u0026ldquo;rozzo\\u0026rdquo; e poco adatto ai \\u0026ldquo;palati raffinati dei ricchi\\u0026rdquo;, fino a quando nel Cinquecento non arriv\\u0026ograve; anche sulle tavole dei nobili, che gi\\u0026agrave; non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell\\u0026rsquo;arte, nelle nature morte: \\u0026ldquo;Proprio loro, scoprendo la bont\\u0026agrave; del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta\\u0026rdquo;, fra cui, per l\\u0026rsquo;appunto, la pera.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere e formaggio\\u0026nbsp;\\u0026copy; 1zoom.net\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E11 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; 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un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato \\u0026ldquo;rozzo\\u0026rdquo; e poco adatto ai \\u0026ldquo;palati raffinati dei ricchi\\u0026rdquo;, fino a quando nel Cinquecento non arriv\\u0026ograve; anche sulle tavole dei nobili, che gi\\u0026agrave; non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell\\u0026rsquo;arte, nelle nature morte: \\u0026ldquo;Proprio loro, scoprendo la bont\\u0026agrave; del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta\\u0026rdquo;, fra cui, per l\\u0026rsquo;appunto, la pera.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere e formaggio\\u0026nbsp;\\u0026copy; 1zoom.net\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E13 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; 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un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato \\u0026ldquo;rozzo\\u0026rdquo; e poco adatto ai \\u0026ldquo;palati raffinati dei ricchi\\u0026rdquo;, fino a quando nel Cinquecento non arriv\\u0026ograve; anche sulle tavole dei nobili, che gi\\u0026agrave; non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell\\u0026rsquo;arte, nelle nature morte: \\u0026ldquo;Proprio loro, scoprendo la bont\\u0026agrave; del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta\\u0026rdquo;, fra cui, per l\\u0026rsquo;appunto, la pera.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere e formaggio\\u0026nbsp;\\u0026copy; 1zoom.net\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E15 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; 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SELF\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E21 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779639_ed519dbc45\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779639_ed519dbc45\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022503\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ESe oggi pera e formaggio \\u0026egrave; un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato \\u0026ldquo;rozzo\\u0026rdquo; e poco adatto ai \\u0026ldquo;palati raffinati dei ricchi\\u0026rdquo;, fino a quando nel Cinquecento non arriv\\u0026ograve; anche sulle tavole dei nobili, che gi\\u0026agrave; non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell\\u0026rsquo;arte, nelle nature morte: \\u0026ldquo;Proprio loro, scoprendo la bont\\u0026agrave; del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta\\u0026rdquo;, fra cui, per l\\u0026rsquo;appunto, la pera.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPera con formaggio Brie \\u0026copy; Pr\\u0026eacute;sident\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022,\u0022\\u003Cdiv class=\\u0022post-item p-2 position-relative\\u0022\\u003E\\u003Cdiv class=\\u0022slide-pagination bg-dark w-100\\u0022\\u003E22 \\\/ 22\\u003C\\\/div\\u003E\\u003Cdiv style=\\u0022width: 100%; aspect-ratio: 16\\\/9\\u0022 class=\\u0022w-100 bg-dark d-flex justify-content-center align-items-center gallery-slider pb-2\\u0022\\u003E\\u003Cfigure\\u003E\\u003Cpicture class=\\u0027picture-bg\\u0027\\u003E\\u003Csource media=\\u0022(min-width: 0px)\\u0022 srcset=\\u0022https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779666_0080a1cc61\\\/preview.webp 754w\\u0022 sizes=\\u0022100vw\\u0022 width=\\u0022755\\u0022 height=\\u0022425\\u0022 \\\/\\u003E\\u003Cimg loading=\\u0027lazy\\u0027 src=\\u0027https:\\\/\\\/www.milleunadonna.it\\\/media\\\/1779666_0080a1cc61\\\/preview.webp\\u0027 alt=\\u0022Pera frutto succoso e nutriente benefici e uso in cucina\\u0022 class=\\u0027figure-img\\u0027 style=\\u0022width: 100%;aspect-ratio: 16\\\/9;object-fit: contain\\u0022 width=\\u0022755\\u0022 height=\\u0022425\\u0022 \\\/\\u003E\\u003C\\\/picture\\u003E\\u003C\\\/figure\\u003E\\u003C\\\/div\\u003E\\u003Cdiv class=\\u0022item-didascalia bg-dark\\u0022\\u003E\\u003Cp\\u003ESe oggi pera e formaggio \\u0026egrave; un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato \\u0026ldquo;rozzo\\u0026rdquo; e poco adatto ai \\u0026ldquo;palati raffinati dei ricchi\\u0026rdquo;, fino a quando nel Cinquecento non arriv\\u0026ograve; anche sulle tavole dei nobili, che gi\\u0026agrave; non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell\\u0026rsquo;arte, nelle nature morte: \\u0026ldquo;Proprio loro, scoprendo la bont\\u0026agrave; del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta\\u0026rdquo;, fra cui, per l\\u0026rsquo;appunto, la pera.\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u003Cstrong\\u003ETesto di Stefania Elena Carnemolla\\u003C\\\/strong\\u003E\\u003C\\\/p\\u003E \\u003Cp\\u003EPere con foglie di formaggio \\u0026copy;\\u0026nbsp;Healthfully Ever After\\u003C\\\/p\\u003E \\u003Cp\\u003E\\u0026nbsp;\\u003C\\\/p\\u003E\\u003C\\\/div\\u003E\\u003C\\\/div\\u003E\u0022]')
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Tra la frutta di stagione, che non conosce stagione, c’è la pera, frutto rinfrescante e succoso, lo ricorda la Fondazione Campagna Amica di Coldiretti.
Anche se molti le preferiscono la classica mela, la pera è un frutto dal profilo nutrizionale interessante: “La pera” spiega la Fondazione Campagna Amica “ricca di calcio, aiuta a ridurre il rischio di osteoporosi e contiene un’elevata quantità di boro, che contribuisce a far rimanere in salute il sistema nervoso. È inoltre un frutto che contiene molta fibra, la maggior parte della quale si trova nella buccia. Per questo si consiglia di mangiare il frutto senza sbucciarlo per trarne tutti i vantaggi, compreso l’effetto anticolesterolemico. Nonostante il sapore zuccherino, con le sue 35 kcal ogni 100 gr la pera è adatta anche in una dieta dimagrante”.
Per godere della sua freschezza va mangiata quasi subito poiché “matura molto in fretta” andando “rapidamente incontro a deperimento”, a temperatura ambiente o che venga conservata in frigo. Meglio, comunque, mangiata “lontano dai pasti” per via del suo “alto contenuto zuccherino” che la rende, al contrario, adatta per lo spuntino del mattino o del pomeriggio.
La pera Williams, tra le varietà più conosciute, ben s’abbina, consiglia la Fondazione Campagna Amica, a formaggi freschi di capra e pecora e con formaggio Asiago, a pasta dura.
La pera Williams, di cui c’è una varietà rossa, ben s’abbina, consiglia la Fondazione Campagna Amica, a formaggi freschi di capra e pecora e con formaggio Asiago, a pasta dura.
La pera Coscia, tra le varietà più conosciute, ben s’abbina, consiglia la Fondazione Campagna Amica, a scamorze, caciotte fresche o semi stagionate e caciocavallo.
La pera Decana, tra le varietà più conosciute, ben s’abbina, consiglia la Fondazione Campagna Amica, a taleggio, provoloni piccanti e stagionati e Fiore Sardo.
Tra la frutta di stagione, che non conosce stagione, c’è la pera, frutto rinfrescante e succoso, lo ricorda la Fondazione Campagna Amica di Coldiretti. Le varietà sono tante, tra le più conosciute la pera Williams, dalla “polpa bianca e molto dolce”, la Kaiser, “dolce e granulosa”, la Decana, dal sapore lievemente acidulo.
Benefici per la salute
Anche se molti le preferiscono la classica mela, la pera è un frutto dal profilo nutrizionale interessante: “La pera” spiega la Fondazione Campagna Amica “ricca di calcio, aiuta a ridurre il rischio di osteoporosi e contiene un’elevata quantità di boro, che contribuisce a far rimanere in salute il sistema nervoso. È inoltre un frutto che contiene molta fibra, la maggior parte della quale si trova nella buccia. Per questo si consiglia di mangiare il frutto senza sbucciarlo per trarne tutti i vantaggi, compreso l’effetto anticolesterolemico. Nonostante il sapore zuccherino, con le sue 35 kcal ogni 100 gr la pera è adatta anche in una dieta dimagrante”.
Un frutto a maturazione rapida
Per godere della sua freschezza, la pera va mangiata quasi subito poiché “matura molto in fretta” andando “rapidamente incontro a deperimento”, a temperatura ambiente o che venga conservata in frigo. Il consiglio, pertanto, è quello di acquistarne “piccole quantità” tante quante necessarie al consumo.
Quando va mangiata? Meglio “lontano dai pasti”, consiglia la Fondazione Campagna Amica, per via del suo “alto contenuto zuccherino” che la rende, al contrario, adatta per lo spuntino del mattino o del pomeriggio.
Come preparare il succo di pera
Fresco e dissetante è il suo succo: “Si può preparare in casa, mettendo a scaldare acqua e zucchero con le pere tagliate a pezzetti molto piccoli” spiega la Fondazione Campagna Amica. “Quando le pere saranno dorate, aggiungete anche un po’ di succo di limone, infine lasciate raffreddare e frullate tutto fino a ottenere un succo denso. Dopo qualche ora a riposo in frigorifero, sarà pronto per essere assaporato”.
Risotto con pere e gorgonzola
Mangiata a solo o come ingrediente di macedonie, la pera può diventare anche ingrediente di insalate e risotti, come il risotto con pere e gorgonzola, con l’aggiunta, poco prima della fine della cottura del riso, di “gorgonzola e due pere tagliate a tocchetti, da mantecare con una noce di burro e una spolverata di parmigiano”.
Pera e formaggi
Un classico, ricorda la Fondazione Campagna Amica, è la pera abbinata ai formaggi, come taleggio e ricotta, il tutto innaffiato da vin rosé. O ancora, la pera Williams con formaggi freschi di capra e pecora e con formaggio Asiago, a pasta dura; la pera Coscia con scamorze, caciotte fresche o semi stagionate e caciocavallo; la pera Abate con tutti i formaggi erborinati, tipo il gorgonzola; la pera Decana con taleggio, provoloni piccanti e stagionati e il Fiore Sardo; infine, la pera Kaiser con pecorino, parmigiano e grana padano.
Curiosità storiche
Se oggi pera e formaggio è un connubio che va di moda, un tempo, ricorda la Fondazione Campagna Amica, era cibo di pastori e contadini, considerato “rozzo” e poco adatto ai “palati raffinati dei ricchi”, fino a quando nel Cinquecento non arrivò anche sulle tavole dei nobili, che già non disdegnavano la frutta, fra cui la pera, fra gli altri molto presente nell’arte, nelle nature morte: “Proprio loro, scoprendo la bontà del cacio, cominciarono a proporlo alla fine del pasto, come alimento da conversazione, accompagnato dal vino e, per caso, anche dalla frutta”, fra cui, per l’appunto, la pera.
