{"id":9460,"date":"2018-03-08T17:39:46","date_gmt":"2018-03-08T17:39:46","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?page_id=9460"},"modified":"2018-10-09T18:46:38","modified_gmt":"2018-10-09T18:46:38","slug":"luciano-villani","status":"publish","type":"page","link":"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/","title":{"rendered":"Luciano Villani &#8211; La Locanda del Borgo, Telese Terme (BN)"},"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=\"9463\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3724\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" 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-74.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9463\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-74.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Luciano Villani<\/strong><br \/>\nDiploma alberghiero, classe &#8217;83, Luciano Villani compie i primi passi della propria carriera presso gli hotel Royal ed Esplanade di Ravenna, nonch\u00e9 all\u2019Osteria la Sburgnaza di Forl\u00ec. Nel 2003 \u00e8 quindi chef de partie del Novotel di Firenze e due anni dopo ricopre lo stesso ruolo (pasticceria) presso il Radisson Sas di Roma. Segue quindi un\u2019esperienza transalpina in due stellati Michelin come il corso hotel Casa del Mar e il parigino Le Carpaccio dell\u2019hotel Royal Monceau Palace. Nel 2009 ritorna quindi in Italia, come sous chef al ristorante Al Convento di Ischia, per poi spostarsi, sempre sull\u2019isola campana, al Limoneto. Da aprile 2012 \u00e8 alla Locanda del Borgo del resort Aquapetra di Telese Terme, prima come aiuto cuoco e ora come resident chef.<\/p>\n<p><div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/chefmaitre-lab\\\/luciano-villani\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 212px;\" data-original-width=\"640\" data-original-height=\"212\" > <div class=\"gallery-group images-1\" style=\"width: 324px; height: 212px;\" data-original-width=\"324\" data-original-height=\"212\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3726\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"320\"> <meta itemprop=\"height\" content=\"208\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9465\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg\" data-orig-size=\"1476,961\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?fit=300%2C195&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?fit=640%2C417&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?w=320&#038;h=208&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?resize=300%2C195&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?resize=768%2C500&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?resize=1024%2C667&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-76.jpeg?w=1280&amp;ssl=1 1280w\" width=\"320\" height=\"208\" loading=\"lazy\" data-original-width=\"320\" data-original-height=\"208\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"PASTA E PATATE ACIDA, GAMBERI E COLATURA DI ALICI\" style=\"width: 320px; height: 208px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> PASTA E PATATE ACIDA, GAMBERI E COLATURA DI ALICI <\/div> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 316px; height: 212px;\" data-original-width=\"316\" data-original-height=\"212\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3752\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"312\"> <meta itemprop=\"height\" content=\"208\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9501\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg\" data-orig-size=\"1476,983\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?fit=300%2C200&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?fit=640%2C426&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?w=312&#038;h=208&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-102.jpeg?w=1280&amp;ssl=1 1280w\" width=\"312\" height=\"208\" loading=\"lazy\" data-original-width=\"312\" data-original-height=\"208\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"CAPESANTE AL NERO, CETRIOLI MARINATI E LAMPONE\" style=\"width: 312px; height: 208px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> CAPESANTE AL NERO, CETRIOLI MARINATI E LAMPONE <\/div> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div><br \/>\n<em>&#8220;L&#8217;esperienza, nel mio mestiere, rappresenta il biglietto da visita che ti apre possibilit\u00e0 nuove e tutte da esplorare. Quando si \u00e8 giovani, spesso determinate realt\u00e0 ti vengono, infatti, precluse proprio in nome di quell\u2019esperienza, in genere strettamente correlata all&#8217;et\u00e0 anagrafica, che rende il binomio ristorante di qualit\u00e0 &#8211; chef di una certa et\u00e0 una formula praticamente inscindibile. Ci\u00f2 che mi ha spinto a scegliere Aquapetra \u00e8 cos\u00ec proprio la capacit\u00e0, dimostrata dalla propriet\u00e0, di non seguire i canoni comuni e di investire sui giovani talenti. Fare di questo resort un fiore all&#8217;occhiello della Campania \u00e8 l&#8217;obiettivo per cui ogni giorno mi impegno, insieme a tutto il resto del team, mettendo tutta la passione, la competenza, la professionalit\u00e0 e la seriet\u00e0 di cui sono capace. Grazie a una propriet\u00e0 attenta e presente \u00e8 perci\u00f2 possibile credere in un progetto comune, che sono sicuro dar\u00e0 a tutti grandi soddisfazioni.&#8221;<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9466\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3727\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?fit=1140%2C286&amp;ssl=1\" data-orig-size=\"1140,286\" 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-77.jpeg?fit=300%2C75&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?fit=640%2C161&amp;ssl=1\" class=\"aligncenter wp-image-9466\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77-300x75.jpeg?resize=400%2C100\" alt=\"\" width=\"400\" height=\"100\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=300%2C75&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=768%2C193&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?resize=1024%2C257&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-77.jpeg?w=1140&amp;ssl=1 1140w\" sizes=\"(max-width: 400px) 100vw, 400px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Una tavola Gourment a Telese Terme<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Un ristorante stellato, la Locanda del Borgo, all\u2019interno di un resort, Aquapetra<\/strong><\/p>\n<p>Telese Terme \u00e8 nel cuore del Sannio in quella parte di Campania che pochi conoscono ad una trentina di chilometri da Benevento. E\u2019 una stazione termale, grazie alle sorgenti di acqua sulfurea che alimentano alcuni stabilimenti. Le origini di Telese vanno ricercate nella citt\u00e0 romana di Telesia. Oggi il piccolo centro che conta poco pi\u00f9 di 7000 abitanti \u00e8 circondato da ricchi vigneti ed \u00e8 soprattutto centro commerciale e turistico. Meta fuori catalogo dove il viaggiare \u00e8 un lento, piacevole scoprire. Valli e colline, piccoli borghi intatti come sant&#8217;Agata dei Goti, Morcone, San Lorenzello e San Marco dei Cavoti che invitano alla sosta. Cantine storiche, artigiani del gusto, sentieri naturalistici completano il viaggio.Tra arte, cultura e gastronomia.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9467\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3728\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?fit=500%2C333&amp;ssl=1\" data-orig-size=\"500,333\" 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-78.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?fit=500%2C333&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9467 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-78.jpeg?w=500&amp;ssl=1 500w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Base privilegiata per scoprire il Sannio \u00e8 il l\u2019albergo diffuso Aquapetra Resort &amp; Spa, di propiet\u00e0 della famiglia Tartarone, indirizzo di charme nascosto nel verde di Telese Terme, nato dal recupero di un antico borgo in pietra del 1858. Restauro sapiente e approccio naturale ne fanno un luogo di grande fascino con 40 camere e suite, ristorante gastronomico e Spa. Tutt\u2019intorno 25 ettari di bosco e uliveti. La Locanda del borgo \u00e8 il ristorante del relais guidato dallo chef Luciano Villani. Il ristorante gourmet, neostellato, ricavato da quella che era la cantina del borgo ottocentesco che ospita il resort. Passione da vendere, estro creativo e ambizione.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9468\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3729\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" 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-79.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9468 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-79.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/> E\u2019 questo il segreto del successo del poco pi\u00f9 che trentenne Luciano Villani,\u00a0 di origini pompeiane con un vissuto nelle brigate d&#8217;Oltralpe, che per la prima volta conquista \u201cla rossa\u201d entrando di diritto a far parte dell\u2019elite dell\u2019alta ristorazione italiana. Dal 2010 ad Aquapetra, Villani porta avanti con perseveranza una cucina di territorio, elegante ed equilibrata. Al centro dei suoi piatti c\u2019\u00e8 una continua ricerca di prodotti e materie prime locali interpretati con guizzi di sobria creativit\u00e0 e moderne tecniche di cottura.<\/p>\n<figure id=\"attachment_9471\" aria-describedby=\"caption-attachment-9471\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9471\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3732\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" 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=\"&lt;p&gt;CARPACCIO DI RICCIOLA, MAIONESE D&#8217;ALGHE E MELA VERDE&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto wp-image-9471 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-82.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-9471\" class=\"wp-caption-text\">CARPACCIO DI RICCIOLA, MAIONESE D&#8217;ALGHE E MELA VERDE<\/figcaption><\/figure>\n<p>Trionfano i prodotti dop e igt del territorio, straordinario giacimento gastronomico, al limitare tra la provincia di Caserta e quella di Benevento: carni eccellenti da filiera corta e controllata, dalla podolica sannita all\u2019agnello di laticauda, al maiale nero; i grandi extravergine del Sannio, la mozzarella di bufala campana dop e i formaggi freschi dei piccoli casari del luogo, i fagioli di San Lupo,i carciofi di Pietralcina, la patata del Matese. I piatti combinano ricerca e tradizione, terra e mare in sentieri da esplorare.<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/chefmaitre-lab\\\/luciano-villani\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 214px;\" data-original-width=\"640\" data-original-height=\"214\" > <div class=\"gallery-group images-1\" style=\"width: 320px; height: 214px;\" data-original-width=\"320\" data-original-height=\"214\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3725\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"210\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9464\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg\" data-orig-size=\"1476,983\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?fit=300%2C200&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?fit=640%2C426&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?w=316&#038;h=210&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-75.jpeg?w=1280&amp;ssl=1 1280w\" width=\"316\" height=\"210\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"210\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"BATTUTO DI MANZO, PESCHE IMMATURE E RAFANO\" style=\"width: 316px; height: 210px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> BATTUTO DI MANZO, PESCHE IMMATURE E RAFANO <\/div> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 320px; height: 214px;\" data-original-width=\"320\" data-original-height=\"214\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3730\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"316\"> <meta itemprop=\"height\" content=\"210\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9469\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg\" data-orig-size=\"1476,983\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?fit=300%2C200&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?fit=640%2C426&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?w=316&#038;h=210&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-80.jpeg?w=1280&amp;ssl=1 1280w\" width=\"316\" height=\"210\" loading=\"lazy\" data-original-width=\"316\" data-original-height=\"210\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"MAIALE, PATATE AFFUMICATE AL LECCIO E FRIARIELLI\" style=\"width: 316px; height: 210px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> MAIALE, PATATE AFFUMICATE AL LECCIO E FRIARIELLI <\/div> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>Tra le proposte in carta il \u201cBattuto di Marchigiana sannita, rafano e pesca immatura\u201d. Ben calibrati i primi piatti come il \u201cRiso con blu di capra in agrodolce\u201d. Piatti che raccontano il territorio come il vitello, sedano rapa e scalogno in agrodolce o il semifreddo al torroncino e gel di strega.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9472\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/luciano-villani\/image-3733\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?fit=1140%2C317&amp;ssl=1\" data-orig-size=\"1140,317\" 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-83.jpeg?fit=300%2C83&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?fit=640%2C178&amp;ssl=1\" class=\"aligncenter size-medium wp-image-9472\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83-300x83.jpeg?resize=300%2C83\" alt=\"\" width=\"300\" height=\"83\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?resize=300%2C83&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?resize=768%2C214&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?resize=1024%2C285&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-83.jpeg?w=1140&amp;ssl=1 1140w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>AQUAPETRA RESORT&amp;SPA<\/strong><br \/>\nLocalit\u00e0 Monte Pugliano, Telese Terme (Bn)<br \/>\nTel. 0824 941878 \u2013 0824 975007<br \/>\n<a href=\"https:\/\/aquapetra.com\/\"><span style=\"color: #0000ff;\"><strong>www.aquapetra.com<\/strong><\/span><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"mailto:info@aquapetra.com\"><span style=\"color: #0000ff;\">info@aquapetra.com<\/span><\/a><br \/>\n<a href=\"https:\/\/www.facebook.com\/Aquapetra\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8824\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3513\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.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-13.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?fit=512%2C512&amp;ssl=1\" class=\"aligncenter wp-image-8824\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13-300x300.png?resize=80%2C80\" alt=\"\" width=\"80\" height=\"80\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-13.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\/aquapetraresortspa\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8825\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3514\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.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-14.png?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-8825\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14-300x300.png?resize=75%2C75\" alt=\"\" width=\"75\" height=\"75\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-14.png?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 75px) 100vw, 75px\" data-recalc-dims=\"1\" \/><\/a><br \/>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-15.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\/10\/image-15.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-15.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-15.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"12471\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/image-5318\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-15.jpeg?fit=1181%2C662&amp;ssl=1\" data-orig-size=\"1181,662\" 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\/10\/image-15.jpeg?fit=300%2C168&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-15.jpeg?fit=640%2C359&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/12\/luciano-villani-uovo-fritto-porcini-e-tartufo-nero\/\">Luciano Villani: Uovo fritto, porcini e tartufo nero<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Un piatto capace di soddisfare occhi, bocca e anima creata da Luciano Villani, chef del ristorante stellato \"La Locanda del&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><\/div><\/p>\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>Luciano Villani Diploma alberghiero, classe &#8217;83, Luciano Villani compie i primi passi della propria carriera presso gli hotel Royal ed Esplanade di Ravenna, nonch\u00e9 all\u2019Osteria la Sburgnaza di Forl\u00ec. Nel [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":9463,"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>Luciano Villani - La Locanda del Borgo, Telese Terme (BN) - #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\/luciano-villani\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Luciano Villani - La Locanda del Borgo, Telese Terme (BN) - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Luciano Villani Diploma alberghiero, classe &#8217;83, Luciano Villani compie i primi passi della propria carriera presso gli hotel Royal ed Esplanade di Ravenna, nonch\u00e9 all\u2019Osteria la Sburgnaza di Forl\u00ec. 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