{"id":5909,"date":"2018-08-13T08:22:26","date_gmt":"2018-08-13T07:22:26","guid":{"rendered":"http:\/\/cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/"},"modified":"2018-08-13T22:41:48","modified_gmt":"2018-08-13T21:41:48","slug":"sangriella-my-italian-take-on-sangria","status":"publish","type":"post","link":"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/","title":{"rendered":"Sangriella, de Italiaanse sangr\u00eda"},"content":{"rendered":"

\"Sangriella<\/p>\n

Sangr\u00eda is een van mijn lievelingscocktails\u00a0en gisteren heb ik besloten om mijn eigen versie te maken met een Italiaanse twist, die ik Sangriella heb genoemd.<\/p>\n

Als je het ook wilt maken gebruik\u00a0een grote karaf of kan van\u00a0ongeveer 1 liter, of maak anders de helft van deze hoeveelheid. Het drankje is licht zoet vanwege het gebruik van Martini Bianco-vermouth (ik gebruik het liefst geen\u00a0frisdranken om mijn cocktails zoeter te maken, tenzij ze Chinotto<\/a> zijn, waar ik veel van houd) en ook zeer\u00a0verfrissend.<\/p>\n

Salute!<\/p>\n

Sangriella<\/b><\/p>\n

Mix 2 dl sterke rode wijn (ik heb\u00a0een biologische Siciliaanse Nero d’Avola gebruikt), 2,5 dl prosecco, 2,5 dl koolzuurhoudend mineraalwater, 1,5 dl Martini bianco of rosso (zoete Martini, dus) en 1 dl Campari. Voeg daarna een in plakjes gesneden nectarine, stukjes watermeloen, wat plakjes limoen en enkele ijsblokjes toe.<\/p>\n

Laat 1 uur rusten in de koelkast rusten voor meer smaak voordat je ijsblokjes, prosecco en mineraalwater toevoegt.<\/p>\n

Gebruik extra bruisend water\/ijsblokjes als je het minder sterk wilt en geniet met je aperitivo!<\/p>\n","protected":false},"excerpt":{"rendered":"

Sangr\u00eda is een van mijn lievelingscocktails\u00a0en gisteren heb ik besloten om mijn eigen versie te maken met een Italiaanse twist, die ik Sangriella heb genoemd. Als je het ook wilt maken gebruik\u00a0een grote karaf of kan van\u00a0ongeveer 1 liter, of maak anders de helft van deze hoeveelheid. Het drankje is licht zoet vanwege het gebruik […]<\/p>\n","protected":false},"author":4,"featured_media":5904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,559],"tags":[561,562],"yoast_head":"\nSangriella, de Italiaanse sangr\u00eda - La Cucina del Sole<\/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:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sangriella, de Italiaanse sangr\u00eda - La Cucina del Sole\" \/>\n<meta property=\"og:description\" content=\"Sangr\u00eda is een van mijn lievelingscocktails\u00a0en gisteren heb ik besloten om mijn eigen versie te maken met een Italiaanse twist, die ik Sangriella heb genoemd. Als je het ook wilt maken gebruik\u00a0een grote karaf of kan van\u00a0ongeveer 1 liter, of maak anders de helft van deze hoeveelheid. Het drankje is licht zoet vanwege het gebruik […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\" \/>\n<meta property=\"og:site_name\" content=\"La Cucina del Sole\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lacucinadelsole\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-13T07:22:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-08-13T21:41:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2018\/08\/CB3499E9-E5C3-4AF4-97B6-EF245012E199.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1516\" \/>\n\t<meta property=\"og:image:height\" content=\"1896\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Nicoletta Tavella\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:creator\" content=\"@LaCucinaDelSole\" \/>\n<meta name=\"twitter:site\" content=\"@LaCucinaDelSole\" \/>\n<meta name=\"twitter:label1\" content=\"Geschreven door\" \/>\n\t<meta name=\"twitter:data1\" content=\"Nicoletta Tavella\" \/>\n\t<meta name=\"twitter:label2\" content=\"Geschatte leestijd\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\"},\"author\":{\"name\":\"Nicoletta Tavella\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/#\/schema\/person\/4c35ec91d47ceffef93fd5001cde7931\"},\"headline\":\"Sangriella, de Italiaanse sangr\u00eda\",\"datePublished\":\"2018-08-13T07:22:26+00:00\",\"dateModified\":\"2018-08-13T21:41:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\"},\"wordCount\":171,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/#organization\"},\"keywords\":[\"Cocktail\",\"Italian sangr\u00eda\"],\"articleSection\":[\"Blog\",\"Cocktails\"],\"inLanguage\":\"nl\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\",\"url\":\"https:\/\/www.cucinadelsole.nl\/nl\/sangriella-my-italian-take-on-sangria\/\",\"name\":\"Sangriella, de Italiaanse sangr\u00eda - 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In woon al lang in Nederland en heb eerst als tolk\/vertaler gewerkt. In 2000 begon ik kookles te geven aan de Volksuniversiteit, als hobby. In 2002 liep de hobby flink uit de hand en startte ik mijn Italiaanse kookschool in Amsterdam, La Cucina del Sole. Intussen ben ik sommelier geworden en heb ik 3 kookboeken geschreven. Een daarvan (\\\"Cucina di casa mia\\\") is \\\"3rd Best Italian Cookbook in the World\\\" geworden in Parijs, tijdens de Gourmand Cookbook Awards in 2012. Koken en schrijven over eten zijn twee van mijn grote passies. Verder hou ik van lezen, reizen, tangodansen, quality time met vrienden en familie en Tarotkaarten leggen. Ciao! ENGLISH: Hi, I'm Nicoletta, born and raised in Italy. I've been living in The Netherlands for a long time and I started my career working as a translator\/interpreter. In 2000 I started teaching Italian cooking at the Volksuniversiteit, as a hobby. 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