Notice (8): Undefined index:  nome_pol [APP/views/ricette/new/view.ctp, line 37]
Code | Context
        <div class="col-xs-12 col-sm-8 mar-b-1">
            <div class="title-3" style="line-height:35px;"><?php
                if($ricetta['Ricetta']['nome_'.$this->Session->read('Config.language')]!='') {
$___viewFn	=	"/var/www/vhosts/moletto.com/httpdocs/app/views/ricette/new/view.ctp"
$___dataForView	=	array(
	"description_for_layout" => "<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
",
	"title_for_layout" => "BACCALA' IN UMIDO",
	"ricetta" => array(
	"Ricetta" => array(),
	"Tiporicetta" => array(),
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),
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$description_for_layout	=	"<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
"
$title_for_layout	=	"BACCALA' IN UMIDO"
$ricetta	=	array(
	"Ricetta" => array(
	"id" => "78",
	"created" => "2011-08-18 19:11:20",
	"modified" => "2016-12-28 16:07:30",
	"nome_ita" => "BACCALA' IN UMIDO",
	"status" => "1",
	"descrizione_eng" => "<p>
	<em>A traditional Veneto dish.</em><br />
	<br />
	<strong>Serves 6:</strong> 500g salted codfish, an onion, 4 hg canned tomatoes, glass of white wine, 1/3 cup <a href="http://www.moletto.com/eng/food/extra_virgin_olive_oil_integrale-1">Moletto Extra-virgin olive oil Integrale</a>, salt, black pepper.<br />
	<strong>To prepare:</strong> Soak the codfish for 48 hours, changing the water at least 3-4 times.<br />
	Remove the skin and bones and arrange the pieces in a baking dish over the finely-chopped onion previously saut&eacute;d in the extra-virgin olive oil. Add the wine, tomatoes and salt and pepper. Cook for approx. 40 minutes.<br />
	This dish is served with polenta which in our area is traditionally made using white cornmeal.<br />
	<strong>Recommended wines:</strong><br />
	<a href="http://www.moletto.com/eng/wines/rosato-24">Rosato</a> Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/eng/wines/franconia-19">Franconia</a> Igt Veneto Orientale</p>
",
	"descrizione_ita" => "<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
",
	"descrizione_deu" => "",
	"nome_eng" => "BRAISED SALTED CODFISH",
	"nome_deu" => "",
	"tiporicetta_id" => "3",
	"home" => "0"
),
	"Tiporicetta" => array(
	"id" => "3",
	"nome" => "secondi"
),
	"Tipovino" => array(
	array(),
	array()
)
)
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	"Ricette" => array()
),
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	"Ricette" => array()
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	array(
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),
	array(
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	"Ricette" => array()
)
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include - APP/views/ricette/new/view.ctp, line 37
View::_render() - CORE/cake/libs/view/view.php, line 731
View::render() - CORE/cake/libs/view/view.php, line 426
Controller::render() - CORE/cake/libs/controller/controller.php, line 909
AppController::afterFilter() - APP/app_controller.php, line 46
Controller::shutdownProcess() - CORE/cake/libs/controller/controller.php, line 538
Dispatcher::_invoke() - CORE/cake/dispatcher.php, line 211
Dispatcher::dispatch() - CORE/cake/dispatcher.php, line 171
[main] - APP/webroot/index.php, line 83

Notice (8): Undefined index:  descrizione_pol [APP/views/ricette/new/view.ctp, line 47]
Code | Context
            <p>
                <?php
                    if($ricetta['Ricetta']['descrizione_'.$this->Session->read('Config.language')]!='') {
$___viewFn	=	"/var/www/vhosts/moletto.com/httpdocs/app/views/ricette/new/view.ctp"
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	"description_for_layout" => "<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
",
	"title_for_layout" => "BACCALA' IN UMIDO",
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	"Ricetta" => array(),
	"Tiporicetta" => array(),
	"Tipovino" => array()
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HtmlHelper::$params = array
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HtmlHelper::$argSeparator = NULL
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$description_for_layout	=	"<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
"
$title_for_layout	=	"BACCALA' IN UMIDO"
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	"id" => "78",
	"created" => "2011-08-18 19:11:20",
	"modified" => "2016-12-28 16:07:30",
	"nome_ita" => "BACCALA' IN UMIDO",
	"status" => "1",
	"descrizione_eng" => "<p>
	<em>A traditional Veneto dish.</em><br />
	<br />
	<strong>Serves 6:</strong> 500g salted codfish, an onion, 4 hg canned tomatoes, glass of white wine, 1/3 cup <a href="http://www.moletto.com/eng/food/extra_virgin_olive_oil_integrale-1">Moletto Extra-virgin olive oil Integrale</a>, salt, black pepper.<br />
	<strong>To prepare:</strong> Soak the codfish for 48 hours, changing the water at least 3-4 times.<br />
	Remove the skin and bones and arrange the pieces in a baking dish over the finely-chopped onion previously saut&eacute;d in the extra-virgin olive oil. Add the wine, tomatoes and salt and pepper. Cook for approx. 40 minutes.<br />
	This dish is served with polenta which in our area is traditionally made using white cornmeal.<br />
	<strong>Recommended wines:</strong><br />
	<a href="http://www.moletto.com/eng/wines/rosato-24">Rosato</a> Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/eng/wines/franconia-19">Franconia</a> Igt Veneto Orientale</p>
",
	"descrizione_ita" => "<p>
	<em>Piatto della tradizione veneta.</em><br />
	<br />
	<strong>Dosi per 6 persone:</strong> 500 g di baccal&agrave;, una cipolla, 4 hg di pomodori pelati, un bicchiere di vino bianco, 1/2 bicchiere di <a href="http://www.moletto.com/ita/food/olio_extravergine_di_oliva_integrale-1">Olio extravergine di oliva Integrale Moletto</a>, sale, pepe nero.<br />
	<strong>Preparazione:</strong> Lasciare il baccal&agrave; a bagno per 48 ore, provvedendo a cambiare l&#39;acqua almeno 3-4 volte.<br />
	Pulirlo quindi dalla pelle e dalle lische e metterlo a pezzi in una teglia dove &egrave; gi&agrave; stata soffritta nell&#39;olio, la cipolla finemente affettata. Aggiungere il vino, i pelati; salare e pepare. Cucinare per 40 minuti circa.<br />
	Questo piatto va servito con la polenta, che nella nostra zona viene tradizionalmente servita nella versione bianca.<br />
	<strong>Vini consigliati:</strong><br />
	<a href="http://www.moletto.com/ita/vini/rosato-24">Rosato </a>Igt Veneto Orientale<br />
	<a href="http://www.moletto.com/ita/vini/franconia-19">Franconia</a> Igt Veneto Orientale<br />
	&nbsp;</p>
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	"nome_eng" => "BRAISED SALTED CODFISH",
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A traditional Veneto dish.

Serves 6: 500g salted codfish, an onion, 4 hg canned tomatoes, glass of white wine, 1/3 cup Moletto Extra-virgin olive oil Integrale, salt, black pepper.
To prepare: Soak the codfish for 48 hours, changing the water at least 3-4 times.
Remove the skin and bones and arrange the pieces in a baking dish over the finely-chopped onion previously sautéd in the extra-virgin olive oil. Add the wine, tomatoes and salt and pepper. Cook for approx. 40 minutes.
This dish is served with polenta which in our area is traditionally made using white cornmeal.
Recommended wines:
Rosato Igt Veneto Orientale
Franconia Igt Veneto Orientale