{"id":4004,"date":"2018-10-25T17:58:41","date_gmt":"2018-10-25T15:58:41","guid":{"rendered":"https:\/\/www.ariosto.it\/over-ons\/"},"modified":"2018-10-30T15:47:20","modified_gmt":"2018-10-30T14:47:20","slug":"over-ons","status":"publish","type":"page","link":"https:\/\/www.ariosto.it\/nl\/over-ons\/","title":{"rendered":"Over ons"},"content":{"rendered":"

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Non potevamo che chiamarci Ariosto<\/h2>\r\n\t\t\t\t

Da quando, alla fine degli anni 50<\/strong>, un cuoco abile e fantasioso invent\u00f2 la mistura di\u00a0aromi che rese famoso il suo ristorante, abbiamo fatto molta strada. La consa<\/strong><\/em> (aglio,\u00a0rosmarino, salvia ed erbe aromatiche finemente tritate) rivoluzion\u00f2 il modo di\u00a0insaporire le carni arrosto e la sua fama si sparse ben presto nella fertile terra che\u00a0circonda Reggio Emilia.<\/p>\n

Nei primi anni ’60<\/strong> il cuoco decise di commercializzare il suo preparato e, con\u00a0un’altra felice intuizione, lo battezz\u00f2 Ariosto. Sia in onore della vicina casa natale del\u00a0grande poeta che per via dell’assonanza con l’amato termine \u201carrosto\u201d.<\/p>\n

Negli anni successivi<\/strong>, grazie all’opera di Marco Gozzi, l’Azienda svilupp\u00f2 la\u00a0diffusione del marchio. Oggi, oltre un terzo dei consumatori italiani utilizza i nostri\u00a0insaporitori, presenti anche nei principali paesi europei, negli Stati Uniti, in Canada,\u00a0in Australia e in Giappone.\u00a0Siamo arrivati nelle cucine di tutto il mondo. Ma la qualit\u00e0, la genuinit\u00e0 e l’ispirazione\u00a0che ci guida sono ancora, in qualche modo, legati alle nostre origini.<\/p>\n

Alla nostra\u00a0terra, alla consa e al poeta che ci ha dato il suo nome.<\/p>\t\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t\t

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Wij konden niet anders dan Ariosto heten<\/h2>\r\n\t\t\t<\/div>\r\n\t\t\t

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Sinds eind jaren '50, toen een kundige en vindingrijke kok een kruidenmix uitvond die zijn restaurant beroemd maakte, hebben wij een lange weg afgelegd. De consa (kruidenmix bestaande uit knoflook, rozemarijn, salie en fijngehakte aromatische kruiden) heeft een revolutie teweeggebracht in de manier waarop gebraden vlees wordt gekruid. Zijn naam en faam verspreidde zich in korte tijd naar de vruchtbare streek rond Reggio Emilia.\nIn het begin van de jaren '60 besloot deze kok zijn kruidenmix op de markt te brengen en ook hier liet zijn intu\u00eftie hem niet in de steek: hij noemde deze mix Ariosto. Zowel ter ere van het nabijgelegen geboortehuis van de grote dichter Ludovico Ariosto, als vanwege de klinkerrijm met de geliefde term \"arrosto\", het Italiaanse woord voor \"gebraden\".\nIn de daaropvolgende jaren heeft het bedrijf, dankzij het werk van Marco Gozzi, het merk verder ontwikkeld. Vandaag de dag gebruikt meer dan een derde van de Italiaanse consumenten onze kruiden, die ook verkrijgbaar zijn in de belangrijkste Europese landen, de Verenigde Staten, Canada, Australi\u00eb en Japan.\nWij zijn doorgedrongen in de keukens over de gehele wereld. Maar de kwaliteit, de authenticiteit en de inspiratie die ons leidt, zijn op de een of andere manier nog steeds verbonden met onze oorsprong. Met ons land, met onze consa en met de dichter naar wie wij zijn vernoemd.\n<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column width=”1\/2″][vc_single_image image=”3600″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Da quando, alla fine degli anni 50, un cuoco abile e fantasioso invent\u00f2 la mistura di aromi che rese famoso il suo ristorante, abbiamo fatto molta strada. La consa (aglio, rosmarino, salvia ed erbe aromatiche finemente tritate) rivoluzion\u00f2 il modo di\u00a0insaporire le carni arrosto e la sua fama si sparse ben presto nella fertile terra che circonda Reggio Emilia.<\/p>\n

Nei primi anni ’60 il cuoco decise di commercializzare il suo preparato e, con un’altra felice intuizione, lo battezz\u00f2 Ariosto. Sia in onore della vicina casa natale del grande poeta che per via dell’assonanza con l’amato termine \u201carrosto\u201d.<\/p>\n

Negli anni successivi, grazie all’opera di Marco Gozzi, l’Azienda svilupp\u00f2 la diffusione del marchio. Oggi, oltre un terzo dei consumatori italiani utilizza i nostri insaporitori, presenti anche nei principali paesi europei, negli Stati Uniti, in Canada,\u00a0in Australia e in Giappone. Siamo arrivati nelle cucine di tutto il mondo. Ma la qualit\u00e0, la genuinit\u00e0 e l’ispirazione che ci guida sono ancora, in qualche modo, legati alle nostre origini.<\/p>\n

Alla nostra terra, alla consa e al poeta che ci ha dato il suo nome.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” parallax=”content-moving” disable_element=”yes” css=”.vc_custom_1539101190212{padding-top: 57px !important;padding-bottom: 40px !important;background-position: 0 0;background-repeat: no-repeat !important;}”][vc_column css_animation=”slideInUp” width=”1\/3″]

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\r\n\t\t\t\t\t\t\t\t\tTHE REAL BURGER<\/a>\r\n\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t
This is the best restaurant wordpress theme around the country. The red chili Restuarant theme is the main reason for that. radius theme has done a tremendous work here.<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][vc_column css_animation=”slideInUp” width=”1\/3″]
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\r\n\t\t\t\t\t\t\t\t\tAWESOME RECIPE\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t
This is the best restaurant wordpress theme around the country. The red chili Restuarant theme is the main reason for that. radius theme has done a tremendous work here.<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][vc_column css_animation=”slideInUp” width=”1\/3″]
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\r\n\t\t\t\t\t\t\t\t\tEXPERT CHEF<\/a>\r\n\t\t\t\t\t\t\t\t<\/h3>\r\n\t\t\t\t
This is the best restaurant wordpress theme around the country. The red chili Restuarant theme is the main reason for that. radius theme has done a tremendous work here.<\/div>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” parallax=”content-moving” parallax_image=”354″ disable_element=”yes” css=”.vc_custom_1539101206217{padding-top: 70px !important;padding-bottom: 70px !important;}”][vc_column width=”1\/4″]
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5030<\/h2>\r\n\t\t\t

HAPPY CLIENTS<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][vc_column width=”1\/4″]

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2030<\/h2>\r\n\t\t\t

LOVE PEOPLE<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][vc_column width=”1\/4″]

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500<\/h2>\r\n\t\t\t

CUP OF COFFEE<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][vc_column width=”1\/4″]

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500<\/h2>\r\n\t\t\t

CHEF RECIPE<\/p>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row” disable_element=”yes” css=”.vc_custom_1537198695821{padding-top: 50px !important;padding-bottom: 70px !important;background-color: #f8f8f8 !important;}”][vc_column]

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Our Expert Chefs<\/h2>\r\n\t
\r\n\t\t<\/span>\r\n\t\tProfessional Cook Team<\/span>\r\n\t\t<\/span>\r\n\t<\/div>\t\r\n<\/div>
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[vc_row disable_element=”yes”][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column width=”1\/2″][vc_single_image image=”3600″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Da quando, alla fine degli anni 50, un cuoco abile e fantasioso invent\u00f2 la mistura di aromi che rese famoso il suo ristorante, abbiamo fatto molta strada. La consa (aglio, rosmarino, salvia ed erbe aromatiche finemente tritate) rivoluzion\u00f2 il modo di\u00a0insaporire le carni arrosto e la sua fama si […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4004","page","type-page","status-publish","hentry"],"yoast_head":"\nOver ons - Ariosto S.p.A.<\/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.ariosto.it\/nl\/over-ons\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Over ons - Ariosto S.p.A.\" \/>\n<meta property=\"og:description\" content=\"[vc_row disable_element=”yes”][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column width=”1\/2″][vc_single_image image=”3600″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Da quando, alla fine degli anni 50, un cuoco abile e fantasioso invent\u00f2 la mistura di aromi che rese famoso il suo ristorante, abbiamo fatto molta strada. 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