{"id":1677,"date":"2023-02-23T17:47:00","date_gmt":"2023-02-23T15:47:00","guid":{"rendered":"https:\/\/smakmagazine.it\/?p=1677"},"modified":"2023-02-23T17:47:00","modified_gmt":"2023-02-23T15:47:00","slug":"guglielmo-vuolo-pizzeria-assaporito-verona","status":"publish","type":"post","link":"https:\/\/test.smakmagazine.it\/index.php\/2023\/02\/23\/guglielmo-vuolo-pizzeria-assaporito-verona\/","title":{"rendered":"GUGLIELMO VUOLO | PIZZERIA ASSAPORITO Verona\u00a0"},"content":{"rendered":"\n<p style=\"font-size:30px\"><em>Il pizzaiolo napoletano non ha dubbi: le bollicine devono sgrassare!<\/em><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"GlobetrotterGourmet - Guglielmo Vuolo -  Prosecco DOC &amp; Pizza\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/uFwQKlh8yFY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>\u201cLa&nbsp;<strong>pizza<\/strong>&nbsp;napoletana non ha inventori, non ha padri n\u00e9 padroni, \u00e8 solo frutto della genialit\u00e0 del popolo partenopeo\u201d. Parole di&nbsp;<a href=\"https:\/\/www.guglielmovuolo.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Guglielmo Vuolo<\/a>, pizzaiolo alla quarta generazione di famiglia, napoletano verace, il quale a otto anni indossava gi\u00e0 il primo grembiule e a dodici era gi\u00e0 al banco a fare pizze. La sua \u00e8 una pizza napoletana con tutti i crismi, morbida e dal cornicione evidente, cotta nel forno a legna e con un impasto perfettamente lievitato per il quale utilizza l\u2019<strong>acqua<\/strong>&nbsp;di mare.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/09_ASSAPORITO.jpg\" alt=\"\" class=\"wp-image-1686\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/09_ASSAPORITO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/09_ASSAPORITO-300x169.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/09_ASSAPORITO-768x432.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/09_ASSAPORITO-750x422.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Guglielmo \u00e8 un vero <strong>cultore del&nbsp;pomodoro<\/strong>, tanto da aver creato nella sua nuova&nbsp;<strong>pizzeria<\/strong>&nbsp;di&nbsp;<strong>Verona<\/strong>, integrata in un negozio ricco di prodotti tipici campani, una carta dedicata con ben dodici diverse variet\u00e0 di&nbsp;pomodori&nbsp;dimenticati. Se pizza tradizionale e&nbsp;<a href=\"https:\/\/www.prosecco.wine\/\" target=\"_blank\" rel=\"noreferrer noopener\">Prosecco Doc<\/a>&nbsp;possono andare perfettamente d\u2019accordo, \u00e8 con la pizza fritta ripiena di ricotta e ciccioli che&nbsp;secondo&nbsp;Vuolo il risultato si fa perfetto, per la capacit\u00e0 sgrassante delle sue&nbsp;<strong>bollicine<\/strong>&nbsp;che puliscono con grazia il palato. Vale la pena di assaggiarla, se non l\u2019avete mai provata!<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/02_ASSAPORITO.jpg\" alt=\"\" class=\"wp-image-1679\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/02_ASSAPORITO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/02_ASSAPORITO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/02_ASSAPORITO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/02_ASSAPORITO-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_ASSAPORITO.jpg\" alt=\"\" class=\"wp-image-1678\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_ASSAPORITO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_ASSAPORITO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_ASSAPORITO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_ASSAPORITO-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/08_ASSAPORITO.jpg\" alt=\"\" class=\"wp-image-1685\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/08_ASSAPORITO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/08_ASSAPORITO-300x169.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/08_ASSAPORITO-768x432.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/08_ASSAPORITO-750x422.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Il pizzaiolo napoletano non ha dubbi: le bollicine devono sgrassare! \u201cLa&nbsp;pizza&nbsp;napoletana non ha inventori, non ha padri n\u00e9 padroni, \u00e8 solo frutto della genialit\u00e0 del popolo partenopeo\u201d. Parole di&nbsp;Guglielmo Vuolo, pizzaiolo alla quarta generazione di famiglia, napoletano verace, il quale a otto anni indossava gi\u00e0 il primo grembiule e a dodici era gi\u00e0 al banco [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1765,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,6,22,24],"tags":[49,79,80,81,84,107],"class_list":["post-1677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cibo","category-cucina","category-vino","category-wine","tag-cucina-stellata","tag-pizza","tag-pizzaiolo","tag-pizzeria","tag-prosecco","tag-vino"],"_links":{"self":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/1677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/comments?post=1677"}],"version-history":[{"count":0,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/1677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media\/1765"}],"wp:attachment":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media?parent=1677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/categories?post=1677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/tags?post=1677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}