{"id":5873,"date":"2026-04-09T05:45:04","date_gmt":"2026-04-09T05:45:04","guid":{"rendered":"https:\/\/akhbaronline.co\/hunter\/dans-cucina-kitch-alessandra-pierini-raconte-comment-la-cuisine-italienne-sest-adaptee-a-lair-du-temps\/"},"modified":"2026-04-09T05:45:10","modified_gmt":"2026-04-09T05:45:10","slug":"dans-cucina-kitch-alessandra-pierini-raconte-comment-la-cuisine-italienne-sest-adaptee-a-lair-du-temps","status":"publish","type":"post","link":"https:\/\/akhbaronline.co\/hunter\/dans-cucina-kitch-alessandra-pierini-raconte-comment-la-cuisine-italienne-sest-adaptee-a-lair-du-temps\/","title":{"rendered":"Dans \u00ab\u00a0Cucina Kitch\u00a0\u00bb, Alessandra Pierini raconte comment la cuisine italienne s\u2019est adapt\u00e9e \u00e0 l\u2019air du temps"},"content":{"rendered":"<div id=\"\">\n<figure class=\"article__media\"> <picture class=\"article__media\">  <\/picture> <noscript> <img decoding=\"async\" src=\"https:\/\/img.lemde.fr\/2026\/04\/01\/0\/0\/1045\/1500\/664\/0\/75\/0\/8c398d6_ftp-1-8ncwplxshzvt-422939-3465898.jpg\" alt=\"Photo de \u00ab\u00a0budino alla menta\u00a0\u00bb (entremet \u00e0 la menthe) publi\u00e9e dans la revue \u00ab\u00a0La Buona Cucina\u00a0\u00bb en\u00a01976.\"\/> <\/noscript><figcaption class=\"article__legend\" aria-hidden=\"true\">Photo de \u00ab\u00a0budino alla menta\u00a0\u00bb (entremet \u00e0 la menthe) publi\u00e9e dans la revue \u00ab\u00a0La Buona Cucina\u00a0\u00bb en\u00a01976.  <span class=\"article__credit\" aria-hidden=\"true\">EDITIONS DE L&#8217;EPURE<\/span>  <\/figcaption><\/figure>\n<p class=\"article__paragraph  \">G\u00eanes, Ligurie, fin des ann\u00e9es 1960. Dans une cuisine qui fleure bon l\u2019\u00e9lectrom\u00e9nager neuf, le beurre, d\u00e9coup\u00e9 en morceaux, fond doucement au creux d\u2019un grand plat ti\u00e9di par le four, exhalant un parfum enveloppant.<\/p>\n<p class=\"article__paragraph  \">Au centre du r\u00e9cipient, les p\u00e2tes tournent, absorbent l\u2019eau de cuisson jusqu\u2019\u00e0 la symbiose. Puis vient le manteau de parmesan, r\u00e2p\u00e9 avec pr\u00e9cision, avant l\u2019ultime m\u00e9lange qui fait briller la sauce comme un vernis.<\/p>\n<p class=\"article__paragraph  \">Sur sa chaise, une enfant observe ce rituel mille fois r\u00e9p\u00e9t\u00e9. Elle est persuad\u00e9e que ce plat \u2013 les mythiques <em>fettuccine Alfredo <\/em>(ou<em> fettuccine al burro)<\/em> \u2013 est une invention de sa m\u00e8re, Rosetta, pour son p\u00e8re, Alfredo. Elle ignore encore que cette recette, n\u00e9e dans une trattoria romaine avant de conqu\u00e9rir l\u2019Am\u00e9rique, pour mieux revenir, raconte en creux le basculement d\u2019un pays\u00a0: la fin de l\u2019aust\u00e9rit\u00e9 de l\u2019apr\u00e8s-guerre et l\u2019entr\u00e9e fracassante dans l\u2019\u00e8re de la consommation.<\/p>\n<p class=\"reading-mode-only \"><strong>Il vous reste 78.21% de cet article \u00e0 lire. La suite est r\u00e9serv\u00e9e aux abonn\u00e9s.<\/strong><\/p>\n<\/p><\/div>\n<p><a href=\"https:\/\/www.lemonde.fr\/m-styles\/article\/2026\/04\/09\/dans-cucina-kitch-alessandra-pierini-raconte-comment-la-cuisine-italienne-s-est-adaptee-a-l-air-du-temps_6678550_4497319.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photo de \u00ab\u00a0budino alla menta\u00a0\u00bb (entremet \u00e0 la menthe) publi\u00e9e dans la revue \u00ab\u00a0La Buona Cucina\u00a0\u00bb en\u00a01976. EDITIONS DE L&#8217;EPURE G\u00eanes, Ligurie, fin des ann\u00e9es 1960. Dans une cuisine qui fleure bon l\u2019\u00e9lectrom\u00e9nager neuf, le beurre, d\u00e9coup\u00e9 en morceaux, fond doucement au creux d\u2019un grand plat ti\u00e9di par le four, exhalant un parfum enveloppant. Au [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites"],"_links":{"self":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/5873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/comments?post=5873"}],"version-history":[{"count":1,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/5873\/revisions"}],"predecessor-version":[{"id":5875,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/5873\/revisions\/5875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/media\/5874"}],"wp:attachment":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/media?parent=5873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/categories?post=5873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/tags?post=5873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}