►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-3.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-4.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-1.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-2.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-5.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-6.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-7.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-8.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-9.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-10.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-11.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-12.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-13.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-14.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-15.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-16.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-17.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-18.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-19.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-20.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-21.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-22.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\t\t\n\t\t\t\t \n \n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-23.jpg\"\n){kind=link}
![\n \n <\/a>\n <\/div>\n\t\t\t\t\t\t\t<\/div> \n\t\t\t\n \n\t\t\n\t\t\n\t1<\/span>\n2<\/a>\n►<\/a><\/div>\t<\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"Ossia Arrosto di fesa di tacchino ripieno di broccolo fiolaro, affumicato al Hickory In un fine settimana di gennaio, uggioso ma non freddo trovi il tempo per sprigionare le idee. Un po’ di tastasale, del prosciutto da schermo e il buon broccolo fiolaro direttamente da mercato contadino. Protgonista: fesa di tacchino. 4 ore di cottura […]<\/p>\n","protected":false},"author":1,"featured_media":513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0},"categories":[10],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":0,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media\/513"}],"wp:attachment":[{"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giancarlofarina.com\/news\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/www.giancarlofarina.com\/news\/wp-content\/gallery\/tacchino-inguaiato\/foto-24.jpg\"\n){kind=link}