{"id":110,"date":"2014-11-19T17:24:30","date_gmt":"2014-11-19T17:24:30","guid":{"rendered":"http:\/\/www.dearitaly.com\/?p=110"},"modified":"2015-06-19T20:02:58","modified_gmt":"2015-06-19T20:02:58","slug":"finanziera-piedmont","status":"publish","type":"post","link":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/","title":{"rendered":"Finanziera: a fine delicacy from Piedmont"},"content":{"rendered":"<div class=\"entry-content\" itemprop=\"text\">\n<p align=\"JUSTIFY\"><img loading=\"lazy\" class=\"alignnone  wp-image-112\" title=\"finanziera - piedmont\" src=\"http:\/\/www.dearitaly.com\/wp_ms\/turin\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg\" alt=\"finanziera - piedmont\" width=\"1024\" height=\"682\" srcset=\"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg 1024w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera-300x199.jpg 300w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera-700x466.jpg 700w, http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera-332x221.jpg 332w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p align=\"JUSTIFY\">The <em>Finanziera<\/em>\u00a0is a very old traditional plate of Piedmont.<\/p>\n<p align=\"JUSTIFY\">According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men&#8217;s plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and immediately cooked, prepared and consumed.<br \/>\nAccording to some, this plate was also offered by the peasants to the revenue officers, whose jacket inspired the name.\u00a0In nineteenth century in Piedmont the <em>Finanziera<\/em>\u00a0became a widespread and elegant plate, served in important lunches as the wedding or the celebrations.\u00a0Today it is a real treat for lovers of offal and entrails.<\/p>\n<p align=\"JUSTIFY\">It can be served on its own or as an accompaniment to a risotto or a vegetables flan.<br \/>\nThe <em>Finanziera<\/em>\u00a0goes very well with a red wine as a <em>Nebbiolo d&#8217;Alba<\/em>.<\/p>\n\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/?share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-110\" class=\"share-facebook sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-110\" class=\"share-twitter sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-110\" class=\"share-linkedin sd-button share-icon\" href=\"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/finanziera-piedmont\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\"><span>LinkedIn<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\" itemprop=\"text\">\n<p>The Finanziera\u00a0is a very old traditional plate of Piedmont. According to tradition, was born in the eighteenth century in the west of Piedmont as a poor men&#8217;s plate that used the less noble parts of slaughtered animals and the entrails, which were left to those who performed the slaughter and immediately cooked, prepared and consumed. &#8230;<\/p>\n\n<\/div>\n","protected":false},"author":2,"featured_media":112,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[7],"tags":[37,51,61],"jetpack_featured_media_url":"http:\/\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/11\/finanziera.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5cExe-1M","jetpack-related-posts":[{"id":120,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/vitello-tonnato-piedmont\/","url_meta":{"origin":110,"position":0},"title":"Vitello tonnato: an inimitable taste in Piedmont","date":"November 19, 2014","format":false,"excerpt":"A typical plate from Piedmont is the vitello tonnato, or vitel ton\u00e8. There are several cities in Piedmont that boast the paternity of this plate, but the ones where you can taste the most delicious and tradicional vitel ton\u00e8 in Italy are Alba and Garessio. The vitello tonnato is a\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"vitel ton\u00e9","src":"https:\/\/i2.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2012\/12\/vitello-tonnato.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":201,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/fritto-misto-piedmont\/","url_meta":{"origin":110,"position":1},"title":"Fritto Misto: the king of the table in Piedmont","date":"November 20, 2014","format":false,"excerpt":"This plate tied to the folk tradition and usually it was served on holidays. Its origin is linked to the ritual slaughter of the pig and the need not to waste anything. 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The name bagna cauda (or bagna caoda) in Piedmont literally means hot sauce, just because it is hot and accompanied with fresh seasonal vegetables, cooked\u2026","rel":"","context":"In &quot;The Piedmontese cuisine&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.dearitaly.com\/piedmont\/wp-content\/uploads\/sites\/2\/2014\/10\/bagna-caoda.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":234,"url":"http:\/\/www.dearitaly.com\/piedmont\/piedmontese-cuisine\/baci-di-dama-piedmont\/","url_meta":{"origin":110,"position":3},"title":"Baci di Dama: a sweetness from Piedmont","date":"November 20, 2014","format":false,"excerpt":"These cookies are from Piedmont and they were born about a century ago in Tortona town.\u00a0The recipe calls for the preparation of shortbread biscuits to be joined two by two and to be superimposed with a filling of chocolate. 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