{"id":315,"date":"2022-10-20T17:35:09","date_gmt":"2022-10-20T15:35:09","guid":{"rendered":"https:\/\/www.terrefrancescane.com\/blog\/?p=315"},"modified":"2024-05-21T11:33:47","modified_gmt":"2024-05-21T09:33:47","slug":"taglioline-con-sugo-di-mare-al-sapore-di-nero-di-seppia","status":"publish","type":"post","link":"https:\/\/www.terrefrancescane.com\/blog\/taglioline-con-sugo-di-mare-al-sapore-di-nero-di-seppia\/","title":{"rendered":"TAGLIOLINE CON SUGO DI MARE AL SAPORE DI NERO DI SEPPIA"},"content":{"rendered":"\n<p>Una nuova ricetta di Bruno Barbieri utilizzando i nostri olii extra vergine di oliva estratti a freddo esclusivamente da olive coltivate e frante in Italia: Terre Francescane <a href=\"https:\/\/www.terrefrancescane.com\/it\/l-italiano-5-litri.html\" target=\"_blank\" rel=\"noreferrer noopener\">L\u2019ITALIANO<\/a> e la Gradassi <a href=\"https:\/\/www.terrefrancescane.com\/it\/centenaria-750ml.html\" target=\"_blank\" rel=\"noreferrer noopener\">CENTENARIA<\/a><\/p>\n\n\n\n<blockquote class=\"wp-block-quote\"><p>Ragazzi, conoscete le taglioline al nero di seppia? Sono una pasta dal gusto unico, poi se condite con un sughetto ai frutti di mare ancora meglio. Provatele perch\u00e9 sono davvero speciali!<\/p><\/blockquote>\n\n\n\n<p><em>Chef Bruno Barbieri<\/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 loading=\"lazy\" title=\"Taglioline con sugo di mare al\u00a0sapore di nero di seppia - Si fa cos\u00ec | Chef BRUNO BARBIERI\" width=\"750\" height=\"422\" src=\"https:\/\/www.youtube.com\/embed\/zNp2djEszOU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Terre Francescane Bruno Barbieri<\/figcaption><\/figure>\n\n\n\n<p>TERRE FRANCESCANE | Natura d&#8217;Autore dal 1639<\/p>\n\n\n\n<p><a href=\"https:\/\/www.youtube.com\/hashtag\/sifacos%C3%AC\">#sifacos\u00ec<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Bruno Barbieri \u2013 Si Fa Cos\u00ec<\/p>\n","protected":false},"author":4,"featured_media":316,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[147,145,5,32,237,33,135,143],"lang":"it","translations":{"it":315},"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/posts\/315"}],"collection":[{"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/comments?post=315"}],"version-history":[{"count":2,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/posts\/315\/revisions"}],"predecessor-version":[{"id":539,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/posts\/315\/revisions\/539"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/media\/316"}],"wp:attachment":[{"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/media?parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/categories?post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.terrefrancescane.com\/blog\/wp-json\/wp\/v2\/tags?post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}