{"id":3799,"date":"2021-01-29T13:32:46","date_gmt":"2021-01-29T12:32:46","guid":{"rendered":"https:\/\/gc.dotflorence.com\/lezione-di-pasticceria-vegana\/"},"modified":"2025-10-03T11:45:18","modified_gmt":"2025-10-03T09:45:18","slug":"lezione-di-pasticceria-vegana","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/","title":{"rendered":"LEZIONE DI PASTICCERIA VEGANA"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p> Come non usare uova e grassi animali e fare comunque dolci spettacolari e deliziosi<\/p>\n\n\n\n<p>\n1)\nTorta al cioccolato fondente \n<\/p>\n\n\n\n<p>\n2)\nBiscotti frollini alla nocciola<\/p>\n\n\n\n<p>\n3)\nCrostatine alla crema e coulis di fragole<\/p>\n\n\n\n<p> 4) Plum cake speziato con uvetta<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9988-1024x768-2.jpg\" alt=\"\" data-id=\"5128\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5128\" class=\"wp-image-5128\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9989-768x1024-2.jpg\" alt=\"\" data-id=\"5130\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/01\/IMG_9989-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5130\" class=\"wp-image-5130\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p> SABATO 13 MARZO DALLE 15:00 ALLE 18:00<\/p>\n\n\n\n<p> insegnante Annamaria Cacioli<\/p>\n\n\n\n<p>\nil corso avr\u00e0 luogo con un minimo di 6 studenti e un massimo di 10<\/p>\n\n\n\n<p> costo 80 euro<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>contattare: info@gigliocooking.com<\/p>\n\n\n\n<p>Marcella Ansaldo<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Come non usare uova e grassi animali e fare comunque dolci spettacolari e deliziosi 1) Torta al cioccolato fondente 2) Biscotti frollini alla nocciola 3) Crostatine alla crema e coulis di fragole 4) Plum cake speziato con uvetta SABATO 13 MARZO DALLE 15:00 ALLE 18:00 insegnante Annamaria Cacioli il corso avr\u00e0 luogo con un minimo&#8230;<\/p>\n","protected":false},"author":1,"featured_media":3803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-3799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventi-e-programmi-speciali"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>LEZIONE DI PASTICCERIA VEGANA - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LEZIONE DI PASTICCERIA VEGANA\" \/>\n<meta property=\"og:description\" content=\"Come non usare uova e grassi animali e fare comunque dolci spettacolari e deliziosi 1) Torta al cioccolato fondente 2) Biscotti frollini alla nocciola 3) Crostatine alla crema e coulis di fragole 4) Plum cake speziato con uvetta SABATO 13 MARZO DALLE 15:00 ALLE 18:00 insegnante Annamaria Cacioli il corso avr\u00e0 luogo con un minimo...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/\" \/>\n<meta property=\"og:site_name\" content=\"Gigliocooking\" \/>\n<meta property=\"article:published_time\" content=\"2021-01-29T12:32:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-03T09:45:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/\",\"url\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/\",\"name\":\"LEZIONE DI PASTICCERIA VEGANA - Gigliocooking\",\"isPartOf\":{\"@id\":\"https:\/\/gigliocooking.com\/it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg\",\"datePublished\":\"2021-01-29T12:32:46+00:00\",\"dateModified\":\"2025-10-03T09:45:18+00:00\",\"author\":{\"@id\":\"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/76dbadf87067125150ab3719ffd7e4df\"},\"breadcrumb\":{\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage\",\"url\":\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg\",\"contentUrl\":\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/gigliocooking.com\/it\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"LEZIONE DI PASTICCERIA VEGANA\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gigliocooking.com\/it\/#website\",\"url\":\"https:\/\/gigliocooking.com\/it\/\",\"name\":\"Gigliocooking\",\"description\":\"School in Florence\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/gigliocooking.com\/it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/76dbadf87067125150ab3719ffd7e4df\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/gigliocooking.com\/wp-content\/litespeed\/avatar\/16ae3b5f97f677e6a3b720a3114672ca.jpg?ver=1777565095\",\"contentUrl\":\"https:\/\/gigliocooking.com\/wp-content\/litespeed\/avatar\/16ae3b5f97f677e6a3b720a3114672ca.jpg?ver=1777565095\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/gigliocooking.com\"],\"url\":\"https:\/\/gigliocooking.com\/it\/author\/superadmin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"LEZIONE DI PASTICCERIA VEGANA - Gigliocooking","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/","og_locale":"it_IT","og_type":"article","og_title":"LEZIONE DI PASTICCERIA VEGANA","og_description":"Come non usare uova e grassi animali e fare comunque dolci spettacolari e deliziosi 1) Torta al cioccolato fondente 2) Biscotti frollini alla nocciola 3) Crostatine alla crema e coulis di fragole 4) Plum cake speziato con uvetta SABATO 13 MARZO DALLE 15:00 ALLE 18:00 insegnante Annamaria Cacioli il corso avr\u00e0 luogo con un minimo...","og_url":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/","og_site_name":"Gigliocooking","article_published_time":"2021-01-29T12:32:46+00:00","article_modified_time":"2025-10-03T09:45:18+00:00","og_image":[{"width":2560,"height":1920,"url":"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"admin"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/","url":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/","name":"LEZIONE DI PASTICCERIA VEGANA - Gigliocooking","isPartOf":{"@id":"https:\/\/gigliocooking.com\/it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage"},"image":{"@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage"},"thumbnailUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg","datePublished":"2021-01-29T12:32:46+00:00","dateModified":"2025-10-03T09:45:18+00:00","author":{"@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/76dbadf87067125150ab3719ffd7e4df"},"breadcrumb":{"@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#primaryimage","url":"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg","contentUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_9991-scaled-4.jpg","width":2560,"height":1920},{"@type":"BreadcrumbList","@id":"https:\/\/gigliocooking.com\/it\/lezione-di-pasticceria-vegana\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gigliocooking.com\/it\/"},{"@type":"ListItem","position":2,"name":"LEZIONE DI PASTICCERIA VEGANA"}]},{"@type":"WebSite","@id":"https:\/\/gigliocooking.com\/it\/#website","url":"https:\/\/gigliocooking.com\/it\/","name":"Gigliocooking","description":"School in Florence","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gigliocooking.com\/it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Person","@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/76dbadf87067125150ab3719ffd7e4df","name":"admin","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/image\/","url":"https:\/\/gigliocooking.com\/wp-content\/litespeed\/avatar\/16ae3b5f97f677e6a3b720a3114672ca.jpg?ver=1777565095","contentUrl":"https:\/\/gigliocooking.com\/wp-content\/litespeed\/avatar\/16ae3b5f97f677e6a3b720a3114672ca.jpg?ver=1777565095","caption":"admin"},"sameAs":["https:\/\/gigliocooking.com"],"url":"https:\/\/gigliocooking.com\/it\/author\/superadmin\/"}]}},"_links":{"self":[{"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts\/3799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/comments?post=3799"}],"version-history":[{"count":1,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts\/3799\/revisions"}],"predecessor-version":[{"id":3802,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts\/3799\/revisions\/3802"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/media\/3803"}],"wp:attachment":[{"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/media?parent=3799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/categories?post=3799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/tags?post=3799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}