{"id":2131,"date":"2023-03-11T22:51:19","date_gmt":"2023-03-11T20:51:19","guid":{"rendered":"https:\/\/smakmagazine.it\/?p=2131"},"modified":"2023-03-11T22:51:19","modified_gmt":"2023-03-11T20:51:19","slug":"caseus-veneti-pietro-de-martino","status":"publish","type":"post","link":"https:\/\/test.smakmagazine.it\/index.php\/2023\/03\/11\/caseus-veneti-pietro-de-martino\/","title":{"rendered":"Caseus Veneti | PIETRO DE MARTINO"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"CASEUS VENETI 2022 | Diego De Martino\" width=\"800\" height=\"600\" src=\"https:\/\/www.youtube.com\/embed\/U_Czgg4mCWk?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>Pietro de Martino del ristorante Valbruna di Limena (PD) porta un piatto che valorizza due formaggi: la Casatella Trevigiana DOP e la mozzarella STG Trevigiana;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/smakmagazine.it\/wp-content\/uploads\/2023\/03\/04_PIETRO-DE-MARTINO.jpg\" alt=\"\" class=\"wp-image-2134\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/04_PIETRO-DE-MARTINO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/04_PIETRO-DE-MARTINO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/04_PIETRO-DE-MARTINO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/04_PIETRO-DE-MARTINO-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>il piatto si chiama \u201cL\u2019 incontro\u201d: Casatella affumicata con le foglie di limone e pasta cotti in un brodo di mozzerella e limone stesso. Il piatto si conclude con alici e del finocchietto di mare.<\/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\/03\/01_PIETRO-DE-MARTINO.jpg\" alt=\"\" class=\"wp-image-2132\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/01_PIETRO-DE-MARTINO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/01_PIETRO-DE-MARTINO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/01_PIETRO-DE-MARTINO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/01_PIETRO-DE-MARTINO-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\/03\/05_PIETRO-DE-MARTINO.jpg\" alt=\"\" class=\"wp-image-2135\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/05_PIETRO-DE-MARTINO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/05_PIETRO-DE-MARTINO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/05_PIETRO-DE-MARTINO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/05_PIETRO-DE-MARTINO-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\/03\/02_PIETRO-DE-MARTINO.jpg\" alt=\"\" class=\"wp-image-2133\" srcset=\"https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/02_PIETRO-DE-MARTINO.jpg 1000w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/02_PIETRO-DE-MARTINO-300x200.jpg 300w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/02_PIETRO-DE-MARTINO-768x512.jpg 768w, https:\/\/test.smakmagazine.it\/wp-content\/uploads\/2023\/03\/02_PIETRO-DE-MARTINO-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pietro de Martino del ristorante Valbruna di Limena (PD) porta un piatto che valorizza due formaggi: la Casatella Trevigiana DOP e la mozzarella STG Trevigiana; il piatto si chiama \u201cL\u2019 incontro\u201d: Casatella affumicata con le foglie di limone e pasta cotti in un brodo di mozzerella e limone stesso. Il piatto si conclude con alici [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2134,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,9],"tags":[38,40,42,56,57,61,67,69,103,106],"class_list":["post-2131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina","category-eventi","tag-caseus","tag-chef","tag-cibo","tag-food","tag-formaggio","tag-globetrotter","tag-lago","tag-mare","tag-veneto","tag-villa-contarini"],"_links":{"self":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/2131","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=2131"}],"version-history":[{"count":0,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/posts\/2131\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media\/2134"}],"wp:attachment":[{"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/media?parent=2131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/categories?post=2131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.smakmagazine.it\/index.php\/wp-json\/wp\/v2\/tags?post=2131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}