{"id":436,"date":"2021-10-29T17:05:40","date_gmt":"2021-10-29T17:05:40","guid":{"rendered":"https:\/\/avadawebsites.wpengine.com\/caterer\/?p=436"},"modified":"2026-06-15T12:07:26","modified_gmt":"2026-06-15T10:07:26","slug":"fritura-andaluza","status":"publish","type":"post","link":"https:\/\/latabernilla.es\/it\/2021\/10\/29\/fritura-andaluza\/","title":{"rendered":"Frittura andalusa, la croccantezza del mare"},"content":{"rendered":"
Il fritto andaluso. Un assaggio di Malaga<\/div><\/div>

Il fritto andaluso: l'anima croccante di Malaga.<\/b> <\/span>La fritura andalusa \u00e8 l'emblema delle tapas costiere: pesce fresco pastellato in farina leggera e immerso in olio extravergine d'oliva fino alla perfezione. A Malaga, dove il Mar Mediterraneo fa da padrone, questo classico riunisce abitanti e visitatori in bar pieni di risate e tovaglioli stropicciati. <\/span>Viene fritto immediatamente, senza congelarlo, per ottenere una croccantezza perfetta.<\/span><\/p>\n

Origine e tradizione. <\/b>Nata dall'esigenza di sfruttare al meglio il pesce del giorno, la fritura malague\u00f1a si diffuse nel XIX secolo nei bar sulla spiaggia e nei locali del centro citt\u00e0. Non si tratta di una semplice frittura: il segreto sta nella qualit\u00e0 del pesce (boquerones, puntillitas, chocos) e nella pastella minima che ne rispetta il sapore marino. A Malaga \u00e8 Patrimonio Gastronomico Immateriale.<\/span><\/p>\n

Tipi di stelle<\/h5>\n
    \n
  • Pesca frito mixto:<\/strong> Calamari, gamberi, merlano e seppie, serviti al vapore su un piatto di legno.<\/li>\n
  • Acciughe fritte:<\/strong> Piccole acciughe intere, croccanti all'esterno e succose all'interno.<\/li>\n
  • Pioppi o pioppelle:<\/strong> Tenera seppia in pastella, il fiore all'occhiello di Malaga.<\/li>\n
  • Puntillitas:<\/strong> Calamari minuscoli, ideali come antipasto.<\/li>\n<\/ul>\n

    Abbinamento perfetto<\/span><\/p>\n

      \n
    • Canna o mosto freddo<\/strong>Taglia la frittura e rinfresca il palato.<\/li>\n
    • Moscato di Malaga:<\/strong> Sorprendente con le seppie, in equilibrio tra dolce e salato.<\/li>\n
    • Verdejo giovane:<\/strong> Per gli stranieri in cerca di vini aromatici.<\/li>\n
    • Ideale come razione da condividere<\/strong> (15-20\u20ac), perfetto dopo aver visitato la Cattedrale o Picasso.<\/li>\n<\/ul>\n

      Nel centro di Malaga.<\/b> Il nostro bar offre ogni giorno frittura con vista sullo storico tapeo. Per i cittadini, \u00e8 il vostro vizio confortante; per i visitatori, il boccone che definisce l'Andalusia.<\/span><\/p>\n

      Ordinate il vostro e unitevi al rituale di Malaga! Prenotate per evitare attese.<\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

      La fritura andalusa \u00e8 l'emblema delle tapas costiere: pesce fresco pastellato in farina leggera e immerso in olio extravergine di oliva fino alla perfezione.<\/p>","protected":false},"author":7,"featured_media":2826,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,1,4],"tags":[10,7],"class_list":["post-436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos-y-curiosidades","category-malaga-gastronomica","category-recetas-y-tapas","tag-ingredientes-de-temporada","tag-recetas-clasicas-malaguenas"],"yoast_head":"\nFritura andaluza, el crujiente del mar - Latabernilla<\/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:\/\/latabernilla.es\/it\/2021\/10\/29\/fritura-andaluza\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fritura andaluza, el crujiente del mar - 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