{"id":8611,"date":"2018-02-17T15:17:22","date_gmt":"2018-02-17T15:17:22","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=8611"},"modified":"2018-04-27T18:44:35","modified_gmt":"2018-04-27T18:44:35","slug":"chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/","title":{"rendered":"Takeshi Iwai &#8211; Ada &#038; Augusto, Gaggiano (MI)"},"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=\"8613\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3463\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-394.jpeg?fit=640%2C427&amp;ssl=1\" data-orig-size=\"640,427\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;BakerstreetStudio&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498750636&quot;,&quot;copyright&quot;:&quot;Bakerstreet snc&quot;,&quot;focal_length&quot;:&quot;125&quot;,&quot;iso&quot;:&quot;125&quot;,&quot;shutter_speed&quot;:&quot;0.01&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-394.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-394.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8613 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-394-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-394.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-394.jpeg?w=640&amp;ssl=1 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Takeshi Iwai<\/strong><br \/>\nIl suo percorso formativo inizia nella brigata del maestro Toru Hayashi, ambasciatore della gastronomia italiana in Giappone poi a Roma, al fianco di Anna Dente per poi passare allo stellato Tordomatto di Zagarolo con Adriano Baldassarre e proseguendo, poi, allo Zur Rose in Trentino Alto Adige, con Helbert Hintner, dove impara l\u2019arte della preparazione della pasta fresca.<br \/>\nNel 2009 arriva finalmente a Licata, in Sicilia, presso La Madia dello Chef Pino Cuttaia &#8211; uno dei suoi maestri di riferimento \u2013 che gli insegna a valorizzare i profumi e i sapori che solo i prodotti isolani possono offrire. Risale quindi a Roma, al Pagliaccio, dove apprende le basi della cucina fusion con lo Chef Anthony Genovese.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8614\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3464\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395.jpeg?fit=900%2C600&amp;ssl=1\" data-orig-size=\"900,600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;11&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498738990&quot;,&quot;copyright&quot;:&quot;Bakerstreet snc&quot;,&quot;focal_length&quot;:&quot;45&quot;,&quot;iso&quot;:&quot;640&quot;,&quot;shutter_speed&quot;:&quot;0.0125&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-395.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8614 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-395.jpeg?w=900&amp;ssl=1 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nel 2011 realizza finalmente il suo sogno di lavorare con i fratelli Alajmo al Ristorante Quadri di Venezia, dove affianca Silvio Giavedoni come chef de partie.<br \/>\nIl suo percorso formativo si conclude nel 2014 con il suo ritorno a Roma, da Pipero Al Rex, come sous chef di Luciano Monosillo, dove impara la gestione della cucina a 360\u00b0, il coordinamento e l\u2019organizzazione della brigata.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8615\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3465\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?fit=1600%2C1067&amp;ssl=1\" data-orig-size=\"1600,1067\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;11&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498734614&quot;,&quot;copyright&quot;:&quot;Bakerstreet snc&quot;,&quot;focal_length&quot;:&quot;45&quot;,&quot;iso&quot;:&quot;640&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&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-396.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8615 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-396.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nNel 2015 Takeshi decide di mettersi in gioco in prima persona diventando lo chef del ristorante agrituristico della Cascina Guzzafame a Gaggiano, alle porte di Milano, dove il rapporto quotidiano con le materie prime provenienti dall\u2019orto e dagli allevamenti interni, gli consentono di affinare le sue ricette, proponendo la sua \u2018versione\u2019 di numerosi piatti della tradizione italiana.<br \/>\nNel febbraio 2016 raccoglie la sfida lanciata dalla famiglia Monti, proprietaria della Cascina, aprendo, al suo interno, il ristorante gourmet Ada &amp; Augusto.<\/p>\n<p style=\"text-align: center;\"><strong>ADA &amp; AUGUSTO<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8616\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3466\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?fit=1600%2C1067&amp;ssl=1\" data-orig-size=\"1600,1067\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;22&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498750896&quot;,&quot;copyright&quot;:&quot;Bakerstreet snc&quot;,&quot;focal_length&quot;:&quot;16&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;1.3&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-397.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8616 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-397.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nella settecentesca e suggestiva casa patronale di Ada e Augusto Monti trova spazio il luogo pi\u00f9 esclusivo della Cascina, il primo farm restaurant per gourmet d&#8217;Italia. Accolti dalla proprietaria Francesca, verrete stupiti dalla creativit\u00e0 dello Chef Takeshi Iwai la cui filosofia \u00e8 di valorizzare, senza stravolgere, le eccellenti materie prime prodotte dalla Cascina.<br \/>\nIl ristorante Ada e Augusto \u00e8 situato all\u2019interno della casa padronale che ospitava un tempo la famiglia degli attuali proprietari Monti. Il tipo di cucina nasce dalla volont\u00e0 di sviluppare, attraverso interpretazioni creative, le pietanze tipiche della tradizione gastronomica regionale in esperienze pi\u00f9 moderne. Il risultato \u00e8 una cucina innovativa dove la qualit\u00e0 della materia prima utilizzata si esprime attraverso combinazioni armoniche di sapori e di odori che esaltano il gusto e il palato.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8617\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3467\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?fit=1600%2C1067&amp;ssl=1\" data-orig-size=\"1600,1067\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;11&quot;,&quot;credit&quot;:&quot;BakeestreetStudio&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark IV&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1498750230&quot;,&quot;copyright&quot;:&quot;Bakerstreet snc&quot;,&quot;focal_length&quot;:&quot;45&quot;,&quot;iso&quot;:&quot;1250&quot;,&quot;shutter_speed&quot;:&quot;0.01&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-398.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8617 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-398.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nGli ingredienti alla base delle portate provengono per la quasi totalit\u00e0 dagli allevamenti e dalle coltivazioni della nostra azienda agricola, come le carni delle nostre manze, gli ortaggi del nostro orto biologico, i formaggi artigianalmente prodotti con il latte delle nostre bovine, le uova e i polli del nostro allevamento a terra, il miele delle nostre api.<\/p>\n<p>La filosofia del ristorante \u00e8 infatti quella di valorizzare i prodotti del territorio curandone la genuinit\u00e0 e garantendone la qualit\u00e0. Giovane Chef della cucina \u00e8 Takeshi Iwai , arrivato in cascina dopo un significativo percorso di formazione in ristoranti rinomati e premiati del nostro paese con l\u2019intento di proporre al cliente ricette originali ed esclusive di sua creazione. Tutto ci\u00f2 viene proposto in forma di due menu degustazione che permettono al cliente di sperimentare e apprezzare un vero e proprio viaggio culinario-gastronomico, non trascurando le alternative vegetariane\/vegane e un curato abbinamento del vino alle singole pietanze.<br \/>\nIl ristorante si articola in tre ambienti, ciascuno caratterizzato da un arredamento classico ma al tempo stesso ricercato: le due sale da pranzo, una di capienza maggiore e una pi\u00f9 riservata , e il salotto di ricevimento, ideale per gustare un aperitivo o un liquore comodamente seduti sul divano. Fiore all\u2019occhiello del salotto \u00e8 l\u2019autentico camino di famiglia che insieme alla parete di mattoni a vista, conferisce all\u2019ambiente un\u2019atmosfera accogliente e rilassante.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8618\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3468\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-10.png?fit=477%2C178&amp;ssl=1\" data-orig-size=\"477,178\" 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\/02\/image-10.png?fit=300%2C112&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-10.png?fit=477%2C178&amp;ssl=1\" class=\"aligncenter wp-image-8618\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-10.png?resize=250%2C93\" alt=\"\" width=\"250\" height=\"93\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-10.png?w=477&amp;ssl=1 477w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-10.png?resize=300%2C112&amp;ssl=1 300w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.cascinaguzzafame.it\/\"><span style=\"color: #0000ff;\"><strong>Ada &amp; Augusto<\/strong><\/span><\/a><br \/>\n<span style=\"color: #0000ff;\"><strong> Cascina Guzzafame<\/strong><\/span><br \/>\nLocalit\u00e0 Cascina Guzzafame<br \/>\n20083 Gaggiano (MI)<br \/>\nreperibili dal mercoled\u00ec al sabato<br \/>\nMariagiulia Magario:<br \/>\nCell. 389 4543109<br \/>\n<a href=\"mailto:adaeaugusto@cascinaguzzafame.it\"><span style=\"color: #0000ff;\">adaeaugusto@cascinaguzzafame.it<\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/adaeaugusto\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8620\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3469\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11.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\/02\/image-11.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-8620\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11-150x150.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-11.png?w=512&amp;ssl=1 512w\" sizes=\"(max-width: 80px) 100vw, 80px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.instagram.com\/cascina_guzzafame\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8621\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-takeshi-iwai-ada-augusto-gaggiano-mi\/image-3470\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-12.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\/02\/image-12.png?fit=300%2C300&amp;ssl=1\" 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https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-12.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-12.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\/28\/takeshi-iwai-misticanza-di-erbe-spontanee-con-tuorlo-allo-zafferano\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-342.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-342.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-342.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-342.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10572\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/28\/takeshi-iwai-misticanza-di-erbe-spontanee-con-tuorlo-allo-zafferano\/image-4297\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-342.jpeg?fit=1200%2C720&amp;ssl=1\" data-orig-size=\"1200,720\" 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-342.jpeg?fit=300%2C180&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-342.jpeg?fit=640%2C384&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/28\/takeshi-iwai-misticanza-di-erbe-spontanee-con-tuorlo-allo-zafferano\/\">Takeshi Iwai: Misticanza di erbe spontanee con tuorlo allo zafferano<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Una fresca e raffinata ricetta creata da Takeshi Iwai, chef del ristorante \"Ada &amp; Augusto\" di Gaggiano, con Aurum Julii,&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>Takeshi Iwai Il suo percorso formativo inizia nella brigata del maestro Toru Hayashi, ambasciatore della gastronomia italiana in Giappone poi a Roma, al fianco di Anna Dente per poi passare [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":8613,"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\/ 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