{"id":1441,"date":"2020-01-02T11:56:00","date_gmt":"2020-01-02T10:56:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/flocculare-2\/"},"modified":"2025-10-03T11:41:27","modified_gmt":"2025-10-03T09:41:27","slug":"flocculare-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/flocculare-2\/","title":{"rendered":"FLOCCULARE"},"content":{"rendered":"\n

After:
http:\/\/gigliocooking.blogspot.com\/2019\/11\/rosolare.html<\/a>
and
http:\/\/gigliocooking.blogspot.com\/2019\/11\/grogiolare.html<\/a>
it is the time of another un-known verb: Flocculare<\/p>\n\n\n\n

It is the action that makes ricotta when it begins to surface .<\/p>\n\n\n\n

Actually for the verb \u201cto come to surface\u201d we use \u201daffiorare\u201d, which is another un-transatable one. We will deal with \u201caffiorare\u201d in the next \u201cverb post\u201d.
The action is both a movement and an imaginative – only imaginative, as the ricotta, as well as the snow, doesn\u2019t make any noise – sound: \u201cflocculare\u201d sounds like an onomatopoeic word: floc floc floc. It\u2019s nice to figure  the sound of the whey as tantalized by the stirring of the spatula. But the ricotta, while \u201cfloccula\u201d, doesn\u2019t make any lovely noice.
Rather, as attending the course of Dairy Art with the Master Alessandro de Cesaris at GiglioCooking, while you will be mesmerized by the magic of the whey transforming in snow white soft flakes, you will smell a tender and creamy scent.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Flocculare means also \u201cto transform in flakes\u201d, which is a simple only action for which there is another verb: \u201cfioccare\u201d, as \u201cfiocco\u201d means flake in Italian language.
The snow \u201cfiocca\u201d, without noise and \u2026without scent. The snow simply \u201cfiocca\u201d.<\/p>\n\n\n\n

Only the Ricotta can flocculare.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

After:http:\/\/gigliocooking.blogspot.com\/2019\/11\/rosolare.htmlandhttp:\/\/gigliocooking.blogspot.com\/2019\/11\/grogiolare.htmlit is the time of another un-known verb: Flocculare It is the action that makes ricotta when it begins to surface . Actually for the verb \u201cto come to surface\u201d we use \u201daffiorare\u201d, which is another un-transatable one. We will deal with \u201caffiorare\u201d in the next \u201cverb post\u201d.The action is both a movement and an…<\/p>\n","protected":false},"author":1,"featured_media":1437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-1441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amore-per-il-cibo"],"acf":[],"yoast_head":"\nFLOCCULARE - Gigliocooking<\/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:\/\/gigliocooking.com\/it\/flocculare-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FLOCCULARE\" \/>\n<meta property=\"og:description\" content=\"After:http:\/\/gigliocooking.blogspot.com\/2019\/11\/rosolare.htmlandhttp:\/\/gigliocooking.blogspot.com\/2019\/11\/grogiolare.htmlit is the time of another un-known verb: Flocculare It is the action that makes ricotta when it begins to surface . 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