{"id":4189,"date":"2021-03-10T08:57:37","date_gmt":"2021-03-10T07:57:37","guid":{"rendered":"https:\/\/gc.dotflorence.com\/the-ritual-of-the-fork\/"},"modified":"2025-10-03T11:46:00","modified_gmt":"2025-10-03T09:46:00","slug":"the-ritual-of-the-fork","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/the-ritual-of-the-fork\/","title":{"rendered":"IL RITO DELLA FORCHETTA"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Soltanto la forchetta. Niente coltello, niente cucchiaio. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-1-1024x576-2.jpg\" alt=\"\" data-id=\"5518\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5518\" class=\"wp-image-5518\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-1-1024x576-2.jpg\" alt=\"\" data-id=\"5519\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/03\/2-1.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5519\" class=\"wp-image-5519\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p> Con uno o due rebbi della forchetta agganciare pochi spaghetti. Gli spaghetti devono essere lunghi: non spezzateli  mai prima di cuocerli. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-1-26.jpg\" alt=\"\" data-id=\"5520\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5520\" class=\"wp-image-5520\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-1-576x1024-2.jpg\" alt=\"\" data-id=\"5521\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/03\/4-1.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5521\" class=\"wp-image-5521\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Sollevare la forchetta, con gli spaghetti appesi, fuori dall&#8217;intrigo. Posare le punte in un angolo vuoto del piatto. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/5-1-576x1024-2.jpg\" alt=\"\" data-id=\"5522\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5522\" class=\"wp-image-5522\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/6-1-576x1024-2.jpg\" alt=\"\" data-id=\"5523\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/03\/6-1.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5523\" class=\"wp-image-5523\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p> Cominciare a ruotare la forchetta. Adesso gli spaghetti sono pronti per entrare in bocca.<\/p>\n\n\n\n<p> Secondo il Galateo, \u00e8 permesso usare le dita per mangiare pesce e pollo. Quindi, prendete una vongola, portatela alla bocca per estrarne velocemente con i denti il  mollusco .<\/p>\n\n\n\n<p>Marcella Ansaldo<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soltanto la forchetta. Niente coltello, niente cucchiaio. Con uno o due rebbi della forchetta agganciare pochi spaghetti. Gli spaghetti devono essere lunghi: non spezzateli mai prima di cuocerli. Sollevare la forchetta, con gli spaghetti appesi, fuori dall&#8217;intrigo. Posare le punte in un angolo vuoto del piatto. Cominciare a ruotare la forchetta. Adesso gli spaghetti sono&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4197,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-4189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-filosofia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>IL RITO DELLA FORCHETTA - 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\/the-ritual-of-the-fork\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IL RITO DELLA FORCHETTA\" \/>\n<meta property=\"og:description\" content=\"Soltanto la forchetta. 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