{"id":1713,"date":"2023-02-24T17:23:04","date_gmt":"2023-02-24T15:23:04","guid":{"rendered":"https:\/\/smakmagazine.it\/?p=1713"},"modified":"2023-02-24T17:23:04","modified_gmt":"2023-02-24T15:23:04","slug":"andrea-godi-40-gradi-lecce","status":"publish","type":"post","link":"https:\/\/test.smakmagazine.it\/index.php\/2023\/02\/24\/andrea-godi-40-gradi-lecce\/","title":{"rendered":"ANDREA GODI | 40 GRADI (Lecce)"},"content":{"rendered":"\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 - 400 gradi - Pizza&amp;Prosecco\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WlH3DD4HJwc?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>Al 400 Gradi di Lecce, le farciture delle pizze si ispirano alla tradizione del territorio.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_400GRADI.jpg\" alt=\"\" class=\"wp-image-1714\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_400GRADI.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_400GRADI-300x169.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_400GRADI-768x432.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/01_400GRADI-750x422.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L&#8217; &#8220;Essenza del Sud&#8221;, infatti, viene arricchita con capocollo di Martina Franca, datterini gialli e friscous. Che ne dici di abbinarci un buon calice di Prosecco DOC?<\/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\/03_400GRADI.jpg\" alt=\"\" class=\"wp-image-1716\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/03_400GRADI.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/03_400GRADI-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/03_400GRADI-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/03_400GRADI-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\/04_400GRADI.jpg\" alt=\"\" class=\"wp-image-1717\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/04_400GRADI.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/04_400GRADI-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/04_400GRADI-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/04_400GRADI-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=\"667\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/02\/06_400GRADI.jpg\" alt=\"\" class=\"wp-image-1718\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/06_400GRADI.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/06_400GRADI-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/06_400GRADI-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/02\/06_400GRADI-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Al 400 Gradi di Lecce, le farciture delle pizze si ispirano alla tradizione del territorio. L&#8217; &#8220;Essenza del Sud&#8221;, infatti, viene arricchita con capocollo di Martina Franca, datterini gialli e friscous. Che ne dici di abbinarci un buon calice di Prosecco DOC?<\/p>\n","protected":false},"author":1,"featured_media":1768,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,6,22,24],"tags":[49,61,79,80,81,84,107],"class_list":["post-1713","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cibo","category-cucina","category-vino","category-wine","tag-cucina-stellata","tag-globetrotter","tag-pizza","tag-pizzaiolo","tag-pizzeria","tag-prosecco","tag-vino"],"_links":{"self":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/1713","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=1713"}],"version-history":[{"count":0,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/1713\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media\/1768"}],"wp:attachment":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media?parent=1713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/categories?post=1713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/tags?post=1713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}