{"id":4104,"date":"2021-02-28T12:53:17","date_gmt":"2021-02-28T11:53:17","guid":{"rendered":"https:\/\/gc.dotflorence.com\/prosciutto-danatra\/"},"modified":"2025-10-03T11:45:57","modified_gmt":"2025-10-03T09:45:57","slug":"prosciutto-danatra","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/","title":{"rendered":"PROSCIUTTO D&#8217;ANATRA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E&#8217; facile, se ci sono i giusti pre-requisiti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le anatre sono quelle di casa: e questo \u00e8 un requisito fondamentale, visto che sappiamo di cosa si cibano e come vivono.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il secondo requisito: l&#8217;anatra deve essere abbattuta&#8230;. i prosciutti si fanno con la carne di animali che non sono pi\u00f9 vivi. E qualcuno, come mi disse Pellegrino in una delle nostre prime conversazioni quando ci siamo conosciuti, qualcuno deve pur farlo. Farlo anche bene, cercando di non far soffrire ne&#8217; stressare l&#8217;animale.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poi l&#8217;anatra deve essere spennata, eviscerata, lavata. Infine sezionata.<\/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\/0-1-768x1024-2.jpg\" alt=\"\" data-id=\"5471\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5471\" class=\"wp-image-5471\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/1-1-768x1024-2.jpg\" alt=\"\" data-id=\"5472\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/02\/1-1.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5472\" class=\"wp-image-5472\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si passa alla salagione. Qui interviene il terzo requisito: le erbe. Qua a Farneta le erbe sono nell&#8217;orto: alloro, mirto, finocchietto. Le spezie invece le compriamo: bacche di ginepro, grani di pepe.  Poi per la salagione ovviamente ci vuole il sale, nella misura di circa il 4 % del peso della carne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-2-768x1024-4.jpg\" alt=\"\" class=\"wp-image-5473\" width=\"449\" height=\"599\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il quarto requisito \u00e8 il posto: non solo deve essere pulito, ma fresco e ben areato. Ovviamente nella casa di campagna di Pellegrino questo posto esiste. La carne rimane nel sale per un giorno soltanto: questo \u00e8 dovuto al fatto che si tratta di piccole quantit\u00e0 e un prolungamento del tempo causerebbe una spiacevole essiccatura nonch\u00e9 salatura della carne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-2 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\/2bis-768x1024-2.jpg\" alt=\"\" data-id=\"5474\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5474\" class=\"wp-image-5474\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-1-768x1024-7.jpg\" alt=\"\" data-id=\"5475\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5475\" class=\"wp-image-5475\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4-2-768x1024-8.jpg\" alt=\"\" data-id=\"5476\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/02\/4-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5476\" class=\"wp-image-5476\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le cosce vengono lavate in un bacinella di vino e asciugate con un panno. Le cosce, ma anche i petti, cos\u00ec preparati si appendono e &#8230; si aspetta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 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\/6-2-768x1024-3.jpg\" alt=\"\" data-id=\"5477\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5477\" class=\"wp-image-5477\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/10-768x1024-6.jpg\" alt=\"\" data-id=\"5478\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/02\/10.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=5478\" class=\"wp-image-5478\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questo il risultato dopo 15 giorni. Non potete capi&#8217;..!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marcella Ansaldo<\/p>\n","protected":false},"excerpt":{"rendered":"<p>E&#8217; facile, se ci sono i giusti pre-requisiti. Le anatre sono quelle di casa: e questo \u00e8 un requisito fondamentale, visto che sappiamo di cosa si cibano e come vivono. Il secondo requisito: l&#8217;anatra deve essere abbattuta&#8230;. i prosciutti si fanno con la carne di animali che non sono pi\u00f9 vivi. E qualcuno, come mi&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,44],"tags":[],"class_list":["post-4104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-secondi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>PROSCIUTTO D&#039;ANATRA - 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\/prosciutto-danatra\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PROSCIUTTO D&#039;ANATRA\" \/>\n<meta property=\"og:description\" content=\"E&#8217; facile, se ci sono i giusti pre-requisiti. Le anatre sono quelle di casa: e questo \u00e8 un requisito fondamentale, visto che sappiamo di cosa si cibano e come vivono. Il secondo requisito: l&#8217;anatra deve essere abbattuta&#8230;. i prosciutti si fanno con la carne di animali che non sono pi\u00f9 vivi. E qualcuno, come mi...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/\" \/>\n<meta property=\"og:site_name\" content=\"Gigliocooking\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-28T11:53:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-03T09:45:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1467\" \/>\n\t<meta property=\"og:image:height\" content=\"987\" \/>\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\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#\\\/schema\\\/person\\\/236ee7cc215cb5320bb02bd59cc33a45\"},\"headline\":\"PROSCIUTTO D&#8217;ANATRA\",\"datePublished\":\"2021-02-28T11:53:17+00:00\",\"dateModified\":\"2025-10-03T09:45:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/\"},\"wordCount\":241,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/copertina-1-11.jpg\",\"articleSection\":[\"Ricette e storie\",\"Secondi\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/\",\"url\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/\",\"name\":\"PROSCIUTTO D'ANATRA - Gigliocooking\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/copertina-1-11.jpg\",\"datePublished\":\"2021-02-28T11:53:17+00:00\",\"dateModified\":\"2025-10-03T09:45:57+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#primaryimage\",\"url\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/copertina-1-11.jpg\",\"contentUrl\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/copertina-1-11.jpg\",\"width\":1467,\"height\":987},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/prosciutto-danatra\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"PROSCIUTTO D&#8217;ANATRA\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/\",\"name\":\"Gigliocooking\",\"description\":\"School in Florence\",\"publisher\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#organization\"},\"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\":\"Organization\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#organization\",\"name\":\"Gigliocooking\",\"url\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/logo\\\/logo-registrato-1.png\",\"contentUrl\":\"https:\\\/\\\/gigliocooking.com\\\/wp-content\\\/uploads\\\/logo\\\/logo-registrato-1.png\",\"width\":1432,\"height\":443,\"caption\":\"Gigliocooking\"},\"image\":{\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/#\\\/schema\\\/person\\\/236ee7cc215cb5320bb02bd59cc33a45\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\\\/\\\/gigliocooking.com\"],\"url\":\"https:\\\/\\\/gigliocooking.com\\\/it\\\/author\\\/superadmin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"PROSCIUTTO D'ANATRA - 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\/prosciutto-danatra\/","og_locale":"it_IT","og_type":"article","og_title":"PROSCIUTTO D'ANATRA","og_description":"E&#8217; facile, se ci sono i giusti pre-requisiti. Le anatre sono quelle di casa: e questo \u00e8 un requisito fondamentale, visto che sappiamo di cosa si cibano e come vivono. Il secondo requisito: l&#8217;anatra deve essere abbattuta&#8230;. i prosciutti si fanno con la carne di animali che non sono pi\u00f9 vivi. E qualcuno, come mi...","og_url":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/","og_site_name":"Gigliocooking","article_published_time":"2021-02-28T11:53:17+00:00","article_modified_time":"2025-10-03T09:45:57+00:00","og_image":[{"width":1467,"height":987,"url":"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"admin","Tempo di lettura stimato":"1 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#article","isPartOf":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/"},"author":{"name":"admin","@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/236ee7cc215cb5320bb02bd59cc33a45"},"headline":"PROSCIUTTO D&#8217;ANATRA","datePublished":"2021-02-28T11:53:17+00:00","dateModified":"2025-10-03T09:45:57+00:00","mainEntityOfPage":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/"},"wordCount":241,"commentCount":0,"publisher":{"@id":"https:\/\/gigliocooking.com\/it\/#organization"},"image":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#primaryimage"},"thumbnailUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg","articleSection":["Ricette e storie","Secondi"],"inLanguage":"it-IT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/","url":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/","name":"PROSCIUTTO D'ANATRA - Gigliocooking","isPartOf":{"@id":"https:\/\/gigliocooking.com\/it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#primaryimage"},"image":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#primaryimage"},"thumbnailUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg","datePublished":"2021-02-28T11:53:17+00:00","dateModified":"2025-10-03T09:45:57+00:00","breadcrumb":{"@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#primaryimage","url":"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg","contentUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/copertina-1-11.jpg","width":1467,"height":987},{"@type":"BreadcrumbList","@id":"https:\/\/gigliocooking.com\/it\/prosciutto-danatra\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gigliocooking.com\/it\/"},{"@type":"ListItem","position":2,"name":"PROSCIUTTO D&#8217;ANATRA"}]},{"@type":"WebSite","@id":"https:\/\/gigliocooking.com\/it\/#website","url":"https:\/\/gigliocooking.com\/it\/","name":"Gigliocooking","description":"School in Florence","publisher":{"@id":"https:\/\/gigliocooking.com\/it\/#organization"},"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":"Organization","@id":"https:\/\/gigliocooking.com\/it\/#organization","name":"Gigliocooking","url":"https:\/\/gigliocooking.com\/it\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/logo\/image\/","url":"https:\/\/gigliocooking.com\/wp-content\/uploads\/logo\/logo-registrato-1.png","contentUrl":"https:\/\/gigliocooking.com\/wp-content\/uploads\/logo\/logo-registrato-1.png","width":1432,"height":443,"caption":"Gigliocooking"},"image":{"@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/gigliocooking.com\/it\/#\/schema\/person\/236ee7cc215cb5320bb02bd59cc33a45","name":"admin","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/secure.gravatar.com\/avatar\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/c016db2576353bf95a1a008edc7c23367905b8d57b940408d9eb3846c476bfd9?s=96&d=mm&r=g","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\/4104","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=4104"}],"version-history":[{"count":1,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts\/4104\/revisions"}],"predecessor-version":[{"id":4113,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/posts\/4104\/revisions\/4113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/media\/4114"}],"wp:attachment":[{"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/media?parent=4104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/categories?post=4104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gigliocooking.com\/it\/wp-json\/wp\/v2\/tags?post=4104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}