{"id":12376,"date":"2018-09-26T13:38:07","date_gmt":"2018-09-26T13:38:07","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=12376"},"modified":"2018-09-26T13:39:18","modified_gmt":"2018-09-26T13:39:18","slug":"galabe-lo-zucchero-integrale-canna-della-reunion","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/","title":{"rendered":"Il Galab\u00e9, lo zucchero integrale di canna della R\u00e9union"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12377\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5282\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?fit=1080%2C720&amp;ssl=1\" data-orig-size=\"1080,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12377\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-38.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Sono 4 anni che un giovane ragazzo, <strong>Alexis Rivi\u00e8re<\/strong>, rilancia la produzione della galab\u00e8. Lo sciroppo di zucchero di canna.<br \/>\nScomparso diversi decenni galab\u00e9 una volta era consumata come una caramella e realizzato fuoco di legna nei cortili delle aziende agricole, ci sono voluti diversi mesi per reinventare, utilizzando gli archivi famiglia e discussioni con gli &#8220;anziani&#8221;.<br \/>\nIl Galab\u00e9 \u00e8 uno zucchero integrale di canna della R\u00e9union.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12378\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5283\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?fit=960%2C960&amp;ssl=1\" data-orig-size=\"960,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12378\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-39.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nNaturale, non raffinato e dalla prima pressione del bastone, \u00e8 il risultato di una preparazione artigianale del succo di canna, che segue i principi di un metodo tradizionale di produzione Reunion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12379\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5284\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?fit=1080%2C720&amp;ssl=1\" data-orig-size=\"1080,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12379\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-40.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Il galab\u00e9 \u00e8 stato progettato senza additivi, coloranti e conservanti e fornisce un integratore nutrizionale ricco di minerali e oligoelementi. Questo zucchero di canna grezzo, marrone e ceroso, sviluppa un bouquet aromatico complesso. La sua struttura mielata e la lunghezza in bocca completano le sue caratteristiche gustative originali.<\/p>\n<p>Si presenta a forma di lingotto conun colore caramello con riflessi dorati, una consistenza densa, mielata e quasi gessosa, e un aroma molto pronunciato.<br \/>\nSecondo <strong>Philippe Conticini<\/strong>, pasticcere:<em> &#8220;\u00c8 uno zucchero estremamente gustoso, con una forte complessit\u00e0 aromatica intorno a profumi di liquirizia, vaniglia, una leggera acidit\u00e0 e un tocco floreale. Oltre ad avere il vero sapore dello zucchero grezzo, \u00e8 leggermente piccante.&#8221;<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12380\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5285\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?fit=960%2C960&amp;ssl=1\" data-orig-size=\"960,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12380\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-41.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Questo zucchero grezzo, ricco di minerali e oligoelementi, non contiene additivi e si ottiene solo con mezzi meccanici. Alexis Rivi\u00e8re descrive brevemente il processo di produzione ma conserva i segreti: <em>&#8220;Abbiamo dovuto testare la ricetta molte volte per trovare il metodo di produzione originale, basato sui registri familiari. Innanzitutto, le canne da zucchero vengono tagliate a mano, il che consente di selezionare le migliori canne. Quindi, usando un piccolo mulino, vengono pressati per estrarre il succo che viene poi filtrato meccanicamente.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12381\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5286\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?fit=1080%2C720&amp;ssl=1\" data-orig-size=\"1080,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12381\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-42.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>La fase di cottura \u00e8 la pi\u00f9 lunga, sono infatti necessarie diverse ore. Sotto l&#8217;effetto del calore, le impurit\u00e0 si rialzano di nuovo. Una volta cotto, lo zucchero subisce una serie di manipolazioni. Il passaggio dallo stato liquido allo stato solido (impostazione in massa) viene eseguito molto rapidamente, tra 2 e 3 minuti. Infine, lo zucchero \u00e8 modellato, confezionato e pronto per l&#8217;uso.&#8221;<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12382\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5287\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?fit=1080%2C720&amp;ssl=1\" data-orig-size=\"1080,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12382\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-43.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Grazie al suo progetto e la lunga ricerca di questo prodotto dimenticato, oggi possiamo gustare la galab\u00e8.<\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\">Pronota la galab\u00e8 contattando <strong><a href=\"http:\/\/www.madamedebourbon.com\"><span style=\"color: #0000ff;\">Madame De Bourbon<\/span><\/a><\/strong><br \/>\nPiccola produzione. Su richiesta.<br \/>\n<a href=\"mailto:madamedebourbon@yahoo.com\"><span style=\"color: #0000ff;\">madamedebourbon@yahoo.com<\/span><\/a><\/h3>\n<h3 style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12383\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/image-5288\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?fit=960%2C960&amp;ssl=1\" data-orig-size=\"960,960\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12383\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44-300x300.jpeg?resize=500%2C500\" alt=\"\" width=\"500\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/09\/image-44.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/h3>\n<p><a href=\"https:\/\/www.facebook.com\/MadamedeBourbon974\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10393\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/17\/madame-de-bourbon-spezie-rare-e-fleur-de-sel-aromatizzati-selezionate-da-eric-lavalle\/image-4227\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-274.jpeg?fit=300%2C158&amp;ssl=1\" data-orig-size=\"300,158\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-274.jpeg?fit=300%2C158&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-274.jpeg?fit=300%2C158&amp;ssl=1\" class=\"aligncenter wp-image-10393\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-274-300x158.jpeg?resize=250%2C132\" alt=\"\" width=\"250\" height=\"132\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>Visita il nuovo sito:<\/strong><\/p>\n<h3 style=\"text-align: center;\"><a href=\"http:\/\/www.madamedebourbon.com\"><span style=\"color: #0000ff;\"><strong>www.madamedebourbon.com<\/strong><\/span><\/a><\/h3>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Sono 4 anni che un giovane ragazzo, Alexis Rivi\u00e8re, rilancia la produzione della galab\u00e8. Lo sciroppo di zucchero di canna. Scomparso diversi decenni galab\u00e9 una volta era consumata come una [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":12384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[73],"tags":[395],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Il Galab\u00e9, lo zucchero integrale di canna della R\u00e9union - Il Blog di chef&amp;ma\u00eetre<\/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.chefemaitre.com\/blog\/blog\/2018\/09\/26\/galabe-lo-zucchero-integrale-canna-della-reunion\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il Galab\u00e9, lo zucchero integrale di canna della R\u00e9union - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Sono 4 anni che un giovane ragazzo, Alexis Rivi\u00e8re, rilancia la produzione della galab\u00e8. 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