{"id":7703,"date":"2018-02-17T15:10:28","date_gmt":"2018-02-17T15:10:28","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=7703"},"modified":"2018-03-16T00:28:25","modified_gmt":"2018-03-16T00:28:25","slug":"chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/","title":{"rendered":"Alfredo Iannaccone &#8211; Zen Food Lab, Avellino"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7696\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/image-3092\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?fit=861%2C1186&amp;ssl=1\" data-orig-size=\"861,1186\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?fit=218%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?fit=640%2C882&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7696 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34-218x300.jpeg?resize=218%2C300\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?resize=218%2C300&amp;ssl=1 218w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?resize=768%2C1058&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?resize=743%2C1024&amp;ssl=1 743w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-34.jpeg?w=861&amp;ssl=1 861w\" sizes=\"(max-width: 218px) 100vw, 218px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Alfredo Iannaccone<\/strong><\/p>\n<p>Prima una vita nel giornalismo. In giro per il mondo dall\u2019inizio del Duemila a raccontare il grande cuore degli italiani all\u2019estero e il legame con la madrepatria. Giornalista Professionista Iscritto all&#8217;albo dal gennaio 2000.<br \/>\nPoi passione enorme per la cucina che nel 2008 \u00e8 diventata un lavoro. Da giornalista a cuoco professionista. Gli ultimi dieci anni dedicati alla cucina come ricerca, allo studio della materia nelle sue essenze, alla creazione finalizzata a dare vita a innovazioni tra i fornelli, con la tradizione che si fonde a sapori nuovi, accostamenti inusuali, eccellenze regionali di una Italia il cui valore nell&#8217;enogastronomia \u00e8 senza termini di paragone.<\/p>\n<p><strong>LA CUCINA, UN SOGNO<\/strong><\/p>\n<p>Ama i colori e i profumi di terre lontane. Ma soprattutto predilige il bello nei piatti, e dentro di lui, ogni giorno, ogni istante in cui cucina, c&#8217;\u00e8 il desiderio, nei percorsi che &#8220;disegna&#8221;, che la mente e gli occhi del commensale, si innamorino della sua ricetta dando lo start up all&#8217;estasi dell&#8217;assaggio.<\/p>\n<p><strong>LA CUCINA ZEN<\/strong><\/p>\n<p>La cucina Zen \u00e8 Consapevolezza di ci\u00f2 che si fa. Qualsiasi cosa si cucini, \u00e8 un buon cibo solo se preparato con Consapevolezza, che significa: attenzione, presenza mentale e amore per ci\u00f2 che stiamo facendo. Rispetto per le materie prime e per il commensale.<br \/>\nUn piatto nello stile della cucina Zen va pensato e ragionato perch\u00e8 dalla mente arriva la forza e l&#8217;energia che metteremo in quella ricetta.<br \/>\nCucinare, quindi, non \u00e9 solo per la salute fisica, non \u00e8 solo saziare il corpo, ma ricopre un vero e proprio ruolo spirituale. I principi su cui si basa la cucina zen sono di amore e gratitudine verso il cibo ricevuto. Curare la presentazione del cibo in tavola perci\u00f2 \u00e8 fondamentale: l&#8217;estetismo \u00e8 un principio che nasce dall&#8217;amore spasmodico che abbiamo dentro, dalla passione per il cibo. L\u2019energia di attenzione che noi mettiamo nella preparazione di un pasto prima, e nel disegnarlo poi agli occhi del commensale non pu\u00f2 non esser direttamente proporzionale al suo sapore&#8230;Gli occhi disegnano la strada del gusto, e materializzano al palato l&#8217;estasi dell&#8217;assaggio, non pu\u00f2 esistere un piatto creato con il calore delle mani e della mente che non faccia innamorare prima lo sguardo e poi il corpo&#8230;<\/p>\n<p><strong>UMAMI<\/strong><\/p>\n<p>La ricerca del sesto senso nasce dalle grandi basi della cultura orientale. Possiedo oltre 5mila pagine di appunti, tradotti da antichi ricettari orientali, implementati da studi personali, che mi stanno portando a creare ricette su combinazioni che tendono alla ricerca dell&#8217;umami. Nella parte bifrontale del nostro cervello, vicino alla sezione del dolce, c&#8217;\u00e8 umami, che vuol dire estasi, gioia. Umami nasce dall&#8217;unione naturale di prodotti che contengono Msg (glutammato naturale, non quello estratto e isolato chimicamente presente all&#8217;interno del dado da cucina, chiamato glutammato monosodico) con nucleotidi che implementano la salinit\u00e0 contenuta nell&#8217;msg. Il tutto stimola i nervi delle papille gustative e lancia messaggi di estasi al cervello. Umami \u00e8 da sempre anche pomodoro cotto e parmigiano ma nessuno ce lo ha mai raccontato&#8230;<\/p>\n<p><strong>LO ZEN FOOD LAB<\/strong><\/p>\n<p>A Gennaio 2015 Alfredo Iannaccone ha trasformato la propria casa in un home food lab di cucina zen per cuochi professionisti. Grande tecnologia, grandi idee. Il cuoco pensa al servizio del cibo. Ogni giorno, 365 giorni all&#8217;anno, approdano nella sua dimora cuochi da tutta Italia, nella piccola Avellino, per studiare la sua cucina, aggiornarsi, vivere una esperienza sensoriale senza paragoni, unica nel suo genere.<br \/>\nA Febbraio 2018 un nuovo sogno che si realizza: Iannaccone apre un\u2019accademia di cucina. Ma non \u00e8 finita: il suo primo ristorante sar\u00e0 pronto per la fine di marzo con la nascita di una sala degustazione priv\u00e8 all\u2019interno della nuova struttura da lui creata aperta al pubblico nel centro storico di Avellino.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7697\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/image-3093\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?fit=960%2C638&amp;ssl=1\" data-orig-size=\"960,638\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?fit=300%2C199&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?fit=640%2C425&amp;ssl=1\" class=\"myFoto aligncenter wp-image-7697 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35-300x199.jpeg?resize=300%2C199\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?resize=768%2C510&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-35.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Riso, Pomodoro e Mare<\/strong><br \/>\nUn viaggio nei miei ricordi di bambino. Una infanzia trascorsa tra l\u2019orto della nonna e le estati in costiera amalfitana.<\/p>\n<p>Risotto con pomodoro datterino macerato a freddo con acqua di vongole e fondo di pesce di scoglio. Scorfano grigliata e affumicato. Curcuma, limone candito, basilico greco.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7757\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/image-3115\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?fit=3366%2C3861&amp;ssl=1\" data-orig-size=\"3366,3861\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?fit=262%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?fit=640%2C734&amp;ssl=1\" class=\"aligncenter size-thumbnail wp-image-7757\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57-150x150.jpeg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-57.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/zenfoodlab.com\/\"><span style=\"color: #0000ff;\"><strong>ZEN FOOD LAB<\/strong><\/span><\/a><\/p>\n<p style=\"text-align: center;\">Laboratorio di Comunicazione del Sapore<\/p>\n<p style=\"text-align: center;\">via Sant&#8217;Antonio Abate, 33<\/p>\n<p style=\"text-align: center;\">83100 Avellino<\/p>\n<p style=\"text-align: center;\"><a href=\"mailto:zenfoodlab@gmail.com\"><span style=\"color: #0000ff;\">zenfoodlab@gmail.com<\/span><\/a><\/p>\n<p><a href=\"https:\/\/www.facebook.com\/Labdicucinazen\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7591\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-raffaele-de-mase-flora-restaurant-roma\/image-3048\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" data-orig-size=\"512,512\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-7591\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-10.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.instagram.com\/zenfoodlab\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/image-3056\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=2000%2C2000&amp;ssl=1\" data-orig-size=\"2000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-7630\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11-150x150.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-11.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/23\/alfredo-iannaccone-regno-di-trinacria-zuppetta-di-lumache-madonita-su-vellutata-montata-a-freddo-di-canestraio-pepato-messinese-con-aggiunta-di-pecorino-nero-agrigentino\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10170\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/23\/alfredo-iannaccone-regno-di-trinacria-zuppetta-di-lumache-madonita-su-vellutata-montata-a-freddo-di-canestraio-pepato-messinese-con-aggiunta-di-pecorino-nero-agrigentino\/image-4054\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?fit=1476%2C854&amp;ssl=1\" data-orig-size=\"1476,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?fit=300%2C174&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-101.jpeg?fit=640%2C370&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/23\/alfredo-iannaccone-regno-di-trinacria-zuppetta-di-lumache-madonita-su-vellutata-montata-a-freddo-di-canestraio-pepato-messinese-con-aggiunta-di-pecorino-nero-agrigentino\/\">Alfredo Iannaccone: &#8220;Regno di Trinacria&#8221;. Zuppetta di Lumache Madonita, su vellutata, montata a freddo, di canestraio pepato messinese, con aggiunta di pecorino nero agrigentino<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Dalle Madonie all\u2019entoterra Agrigentino, fino al territorio Messinese, il passo \u00e8 breve. La Sicilia non \u00e8 solo mare. Non \u00e8&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/16\/alfredo-iannaccone\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9657\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/16\/alfredo-iannaccone\/image-3812\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?fit=1600%2C1064&amp;ssl=1\" data-orig-size=\"1600,1064\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-161.jpeg?fit=640%2C426&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/16\/alfredo-iannaccone\/\">Alfredo Iannaccone: La Terra&#8230;di un Tonno<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Alfredo Iannaccone, chef dello Zen Food Lab con le Perle delle Madonie, preziosissime uova di lumaca dell'azienda&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Alfredo Iannaccone Prima una vita nel giornalismo. In giro per il mondo dall\u2019inizio del Duemila a raccontare il grande cuore degli italiani all\u2019estero e il legame con la madrepatria. Giornalista [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8738,"parent":6441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Alfredo Iannaccone - Zen Food Lab, Avellino - #ChefeMaitreLab<\/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:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alfredo Iannaccone - Zen Food Lab, Avellino - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Alfredo Iannaccone Prima una vita nel giornalismo. In giro per il mondo dall\u2019inizio del Duemila a raccontare il grande cuore degli italiani all\u2019estero e il legame con la madrepatria. Giornalista [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:modified_time\" content=\"2018-03-16T00:28:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/4257a6b6-3569-4774-b323-861e3d062f71.jpg?fit=861%2C1186&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"861\" \/>\n\t<meta property=\"og:image:height\" content=\"1186\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/\",\"name\":\"Alfredo Iannaccone - Zen Food Lab, Avellino - #ChefeMaitreLab\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/4257a6b6-3569-4774-b323-861e3d062f71.jpg?fit=861%2C1186&ssl=1\",\"datePublished\":\"2018-02-17T15:10:28+00:00\",\"dateModified\":\"2018-03-16T00:28:25+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/4257a6b6-3569-4774-b323-861e3d062f71.jpg?fit=861%2C1186&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/4257a6b6-3569-4774-b323-861e3d062f71.jpg?fit=861%2C1186&ssl=1\",\"width\":861,\"height\":1186},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-alfredo-iannaccone-zen-food-lab-avellino\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"chef&amp;ma\u00eetre LAB\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Alfredo Iannaccone &#8211; Zen Food Lab, Avellino\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. 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