{"id":743,"date":"2018-05-07T14:04:07","date_gmt":"2018-05-07T14:04:07","guid":{"rendered":"https:\/\/www.revistadonostia.com\/?p=743"},"modified":"2019-01-24T12:10:50","modified_gmt":"2019-01-24T12:10:50","slug":"la-gilda-salada-verde-y-un-poco-picante","status":"publish","type":"post","link":"https:\/\/revistadonostia.com\/en\/2018\/05\/07\/la-gilda-salada-verde-y-un-poco-picante\/","title":{"rendered":"La Gilda \u201csalty, green and a little spicy\u201d"},"content":{"rendered":"

[et_pb_section bb_built=\u00bb1″][et_pb_row][et_pb_column type=\u00bb1_2″][et_pb_text _builder_version=\u00bb3.19.5″ text_orientation=\u00bbjustified\u00bb]<\/p>\n

La Gilda<\/strong> es \u00a0un\u00a0encurtido\u00a0que combina la\u00a0aceituna, la\u00a0guindilla y la anchoa<\/strong> en conserva, unidas por un palillo. Su nombre hace referencia al personaje principal de la pel\u00edcula \u00abGilda\u00bb<\/strong>, que encarn\u00f3 la actriz\u00a0Rita Hayworth\u00a0en 1946 ya que la banderilla es \u00absalada, verde y un poco picante\u00bb<\/strong>.<\/p>\n

\"\"<\/p>\n

Esta denominaci\u00f3n comenz\u00f3 a utilizarse en San Sebasti\u00e1n y al parecer el primero que prepar\u00f3 este \u201cpintxo\u201d fue el Bar Valles<\/strong>, de Donostia. En una ciudad donde los \u201cpintxos\u201d tienen gran importancia y los bares tienen sus barras llenas de \u201ccocina en miniatura\u201d de alta calidad, uno de los \u201cpintxos\u201d m\u00e1s antiguos y cl\u00e1sicos que se pueden encontrar es la La Gilda.<\/b> \u00a0Hoy en d\u00eda se pueden comprar ya preparadas en tiendas especializadas como \u201cLa Sevillana\u201d<\/strong><\/a> de la Parte Vieja Donostiarra.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb1_2″][et_pb_image _builder_version=\u00bb3.0.106″ src=\u00bbhttps:\/\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/poster.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb force_fullwidth=\u00bboff\u00bb show_bottom_space=\u00bbon\u00bb \/][et_pb_text _builder_version=\u00bb3.0.106″ background_layout=\u00bblight\u00bb]<\/p>\n

P\u00f3ster de la pel\u00edcula Gilda, de 1946<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\u00bb4_4″][et_pb_video _builder_version=\u00bb3.0.106″ src=\u00bbhttps:\/\/www.youtube.com\/watch?v=ymdMAY5lXBM\u00bb image_src=\u00bbhttps:\/\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Fondo_video_gilda.jpg\u00bb \/][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> La Gilda es \u00a0un\u00a0encurtido\u00a0que combina la\u00a0aceituna, la\u00a0guindilla y la anchoa en conserva, unidas por un palillo. Su nombre hace referencia al personaje principal de la pel\u00edcula \u00abGilda\u00bb, que encarn\u00f3 la actriz\u00a0Rita Hayworth\u00a0en 1946 ya que la banderilla es \u00absalada, verde y un poco picante\u00bb.Esta denominaci\u00f3n comenz\u00f3 a utilizarse en San Sebasti\u00e1n y al parecer […]<\/p>\n","protected":false},"author":1,"featured_media":746,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[16],"tags":[29,30,31],"class_list":["post-743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-gilda","tag-pintxos","tag-rita-hayworth"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9TyBN-bZ","jetpack-related-posts":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revistadonostia.com\/wp-content\/uploads\/2018\/05\/Destacada_gilda.jpg?fit=1000%2C600&ssl=1","_links":{"self":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/comments?post=743"}],"version-history":[{"count":5,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/743\/revisions"}],"predecessor-version":[{"id":953,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/posts\/743\/revisions\/953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/media\/746"}],"wp:attachment":[{"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/media?parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/categories?post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistadonostia.com\/en\/wp-json\/wp\/v2\/tags?post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}