{"id":4565,"date":"2023-02-04T02:28:58","date_gmt":"2023-02-04T01:28:58","guid":{"rendered":"https:\/\/casaisabel.es\/?p=4565---89549f1b-0864-4e00-9aad-2fa20339aad4"},"modified":"2023-11-29T00:51:08","modified_gmt":"2023-11-29T00:51:08","slug":"el-verdadero-origen-del-ajoaceite","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/en\/el-verdadero-origen-del-ajoaceite\/","title":{"rendered":"El verdadero origen del ajoaceite"},"content":{"rendered":"<p>El<strong>&nbsp;ajoaceite&nbsp;<\/strong>o alioli es una salsa emulsionada de aceite y ajo, muy utilizada para acompa\u00f1ar carnes, patatas y pescados en muchas partes de Espa\u00f1a. No obstante, en&nbsp;<strong>Valencia<\/strong>, m\u00e1s concretamente si vas a comer a una<strong>&nbsp;arrocer\u00eda&nbsp;de playa de&nbsp;Malavarrosa<\/strong>, suelen ponerlo en un tarro aparte para acompa\u00f1ar arroces elaborados con marisco, como el&nbsp;<strong>arroz a&nbsp;<em>banda<\/em><\/strong>. En este art\u00edculo te explicamos cu\u00e1l es el aut\u00e9ntico origen de esta salsa.<\/p>\n<h2>Origen del alioli con el que acompa\u00f1as una paella en la Malvarrosa<\/h2>\n<p>El alioli es una de las salsas m\u00e1s conocidas en la cocina mediterr\u00e1nea por la cantidad de platos que pueden combinarse con ella. Incluso existe el helado de&nbsp;<strong>ajoaceite&nbsp;<\/strong>para los paladares m\u00e1s valientes, pero esta tradicional salsa no tiene su origen ni en Valencia ni en Catalu\u00f1a, como muchas personas creen.<\/p>\n<p>Su&nbsp;<strong>origen no proviene de Espa\u00f1a,&nbsp;<\/strong>sino que ya por el siglo X los romanos hac\u00edan recetas con esta salsa y mezclaban el aceite con ajos machacados en sus morteros especiales. No obstante, estos aprendieron a hacer la receta gracias al pueblo egipcio.&nbsp;<\/p>\n<p>Los<strong>&nbsp;egipcios<\/strong>&nbsp;fueron, por tanto,&nbsp;<strong>los creadores<\/strong>. Aprovechando los recursos del campo mediterr\u00e1neo, crearon una salsa muy parecida a nuestro alioli aunque algo menos consistente. Poco a poco la receta fue&nbsp;extendi\u00e9ndose por toda Italia, sobre todo por&nbsp;Sicilia&nbsp;y&nbsp;Calabria, hasta llegar a Islas Baleares.<\/p>\n<p>Seg\u00fan datos locales, los \u00edberos ya consum\u00edan&nbsp;<strong>ajoaceite&nbsp;<\/strong>en Albacete, Murcia, Alicante y Valencia. Por ello, los restaurantes de toda esta zona siguen siendo fieles a la tradici\u00f3n y, por ejemplo, una<strong>&nbsp;paella en la Malvarrosa<\/strong>&nbsp;de Valencia te permitir\u00e1 conocer la verdadera&nbsp;combinaci\u00f3n de alimentos&nbsp;en su estado puro.&nbsp;<\/p>\n<p>En conclusi\u00f3n, el&nbsp;<strong>ajoaceite&nbsp;<\/strong>enriquece muchos platos y en las paellas valencianas forma parte del ritual de presentaci\u00f3n sobre la mesa con una mezcla que cambiar\u00e1 por completo tu idea del sabor del arroz.&nbsp;<\/p>\n<p><a href=\"https:\/\/pixabay.com\/photos\/garlic-sauce-mortar-aioli-sauce-1080110\/\" rel=\"nofollow\">imagen<\/a>    \t<\/p>","protected":false},"excerpt":{"rendered":"<p>El&nbsp;ajoaceite&nbsp;o alioli es una salsa emulsionada de aceite y ajo, muy utilizada para acompa\u00f1ar carnes, patatas y pescados en muchas partes de Espa\u00f1a. No obstante, en&nbsp;Valencia, m\u00e1s concretamente si vas a comer a una&nbsp;arrocer\u00eda&nbsp;de playa de&nbsp;Malavarrosa, suelen ponerlo en un tarro aparte para acompa\u00f1ar arroces elaborados con marisco, como el&nbsp;arroz a&nbsp;banda. En este art\u00edculo te [&hellip;]<\/p>","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4565","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El verdadero origen del ajoaceite - Casa Isabel<\/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:\/\/casaisabel.es\/en\/el-verdadero-origen-del-ajoaceite\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El verdadero origen del ajoaceite - Casa Isabel\" \/>\n<meta property=\"og:description\" content=\"El&nbsp;ajoaceite&nbsp;o alioli es una salsa emulsionada de aceite y ajo, muy utilizada para acompa\u00f1ar carnes, patatas y pescados en muchas partes de Espa\u00f1a. No obstante, en&nbsp;Valencia, m\u00e1s concretamente si vas a comer a una&nbsp;arrocer\u00eda&nbsp;de playa de&nbsp;Malavarrosa, suelen ponerlo en un tarro aparte para acompa\u00f1ar arroces elaborados con marisco, como el&nbsp;arroz a&nbsp;banda. 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