{"id":11643,"date":"2018-07-25T12:45:56","date_gmt":"2018-07-25T12:45:56","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11643"},"modified":"2018-07-25T12:45:56","modified_gmt":"2018-07-25T12:45:56","slug":"giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/25\/giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero\/","title":{"rendered":"Giuseppe Biuso: Ombrina, zucchina, pecorino allo zafferano, cannolicchi e tartufo nero"},"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<h3><strong>Un piatto di alta cucina, ammaliante nel gusto e nei profumi, creato da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-giuseppe-biuso-ristorante-cappero-therasia-resort-vulcano-isole-eolie\/\"><span style=\"color: #0000ff;\">Giuseppe Biuso<\/span><\/a>, chef del ristorante stellato &#8220;Il Cappero&#8221; del Therasia Resort di\u00a0 Vulcano, location dalla vista mozzafiato all\u2019ombra dei Faraglioni, dove si pu\u00f2 godere di uno dei tramonti pi\u00f9 belli al mondo.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8036\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-giuseppe-biuso-ristorante-cappero-therasia-resort-vulcano-isole-eolie\/image-3240\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?fit=2048%2C1365&amp;ssl=1\" data-orig-size=\"2048,1365\" 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-180.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?fit=640%2C427&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8036 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180-300x200.jpeg?resize=300%2C200\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-180.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Una ricetta realizzata con tartufo nero estivo di <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/organic-truffles-leccellenza-migliori-ristoranti-chefemaitrelab\/\">Organic Truffles<\/a>.\u00a0<\/span>L&#8217;azienda agricola di Antonio Allegretti possiede un bosco tartufiero naturale certificato con metodo biologico in Basilicata.<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><span style=\"color: #000000;\"><strong><em>Ombrina, zucchina, pecorino allo zafferano, cannolicchi e tartufo nero<\/em><\/strong><\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11792\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/25\/giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero\/image-5009\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.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\/07\/image-230.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11792\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-230.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p><strong>Per l\u2019ombrina:<\/strong><\/p>\n<p>2 kg di ombrina<\/p>\n<p><strong>Per la fonduta di pecorino:<\/strong><\/p>\n<p>500 gr di pecorino allo zafferano<br \/>\n250 gr di panna<\/p>\n<p><strong>Per la zucchina:<\/strong><\/p>\n<p>n\u00b0 4 zucchine<\/p>\n<p><strong>Per i fiori di zucchina:<\/strong><\/p>\n<p>1 vaschetta di fiori di zucchina<\/p>\n<p><strong>Per i cannolicchi:<\/strong><\/p>\n<p>1 kg di cannolicchi<\/p>\n<p>Per la finitura del piatto:<\/p>\n<p>Tartufo nero estivo &#8220;Organic Truffles&#8221;<\/p>\n<figure id=\"attachment_11644\" aria-describedby=\"caption-attachment-11644\" style=\"width: 243px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11644\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/25\/giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero\/image-4939\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?fit=899%2C924&amp;ssl=1\" data-orig-size=\"899,924\" 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\/07\/image-167.jpeg?fit=292%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?fit=640%2C658&amp;ssl=1\" class=\"wp-image-11644\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?resize=243%2C250\" alt=\"\" width=\"243\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?w=899&amp;ssl=1 899w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?resize=292%2C300&amp;ssl=1 292w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-167.jpeg?resize=768%2C789&amp;ssl=1 768w\" sizes=\"(max-width: 243px) 100vw, 243px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-11644\" class=\"wp-caption-text\">Tartufo nero estivo &#8220;Organic Truffles&#8221;<\/figcaption><\/figure>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Per l\u2019ombrina:<\/strong><\/p>\n<p>Eviscerare e sfilettare l\u2019ombrina, togliere eventuali spine e parare il filetto in modo da renderlo preciso. Successivamente scottarlo in padella facendo attenzione a non cuocerlo troppo per evitare che diventi stopposo.<\/p>\n<p><strong>Per la fonduta di pecorino allo zafferano:<\/strong><\/p>\n<p>Tagliare a piccoli pezzi il pecorino, aggiungere la panna e lasciarlo sciogliere a bagnomaria facendo attenzione a non farlo separare. Una volta sciolto frullare e setacciare il liquido , dopodich\u00e9 lasciarlo rassodare in frigo.<\/p>\n<p><strong>Per la zucchina:<\/strong><\/p>\n<p>Lavare ed affettare in affettatrice le zucchine a circa 2\/3 millimetri ottenendo delle fette lunghe e sottili che andranno poi messe a marinare con sale e olio extra vergine di oliva.<\/p>\n<p><strong>Per i fiori di zucchina:<\/strong><\/p>\n<p>Pulire i fiori aprendoli delicatamente a met\u00e0 per togliere il pistillo. \u00c8 necessario anche che tagliamo il gambo. Successivamente cuocere in acqua bollente per 1 &#8211; 2 minuti (sempre con molta delicatezza)e passare in acqua e ghiaccio per bloccare velocemente la cottura.<br \/>\nUna volta sbollentati vanno asciugati uno per uno con la carta assorbente. Una volta asciutti adagiare i fiori in un foglio di carta da forno e mettere in forno a 40\u00b0 fino al loro completo essiccamento. In un pentolino portare l\u2019olio di semi a una temperatura di 140\u00b0c e cristallizzare il fiore per 1 secondo in olio, ottenendo un velo lucido e croccante di fiore di zucchina.<\/p>\n<p><strong>Per i cannolicchi:<\/strong><\/p>\n<p>Mettere a spurgare i cannolicchi in acqua e sale per 1 ora in modo da far espellere la sabbia. Una volta spurgati, in una padella mettere olio, aglio in camicia e gambi di prezzemolo (per aromatizzare l\u2019olio) , unire i cannolicchi ed una mestolata d\u2019acqua per aiutare la cottura. Chiudere con coperchio e li lasciare che si aprano aprire.<br \/>\nAppena pronti li separare la carne dal suo guscio e con una forbicina togliere la sacca nera che contiene la parte non commestibile dell\u2019animale.<\/p>\n<h3 style=\"text-align: center;\"><strong>Per la finitura del piatto:<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11782\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/25\/giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero\/image-5006\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.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\/07\/image-228.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11782\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-228.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\nUtilizziamo un piatto bianco per far risaltare i colori dei vari ingredienti, iniziamo a disporre a destra la lamina di zucchina arrotolata dove sopra adagieremo l\u2019ombrina, mentre in prospettiva a sinistra adagiamo una zucchina tornita dove sopra abbiamo posizionato i cannolicchi, la fonduta e scaglie di tartufo nero per aromatizzare e far crescere di sapore il piatto ancor di pi\u00f9.<br \/>\nInfine appoggiamo un fiore di zucca accanto all\u2019ombrina ed ultimiamo con una striscia di fonduta a decorare il piatto.<\/p>\n<figure id=\"attachment_8007\" aria-describedby=\"caption-attachment-8007\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8007\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-giuseppe-biuso-ristorante-cappero-therasia-resort-vulcano-isole-eolie\/biuso\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?fit=1348%2C899&amp;ssl=1\" data-orig-size=\"1348,899\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;5.6&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark II&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1494582279&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;115&quot;,&quot;iso&quot;:&quot;125&quot;,&quot;shutter_speed&quot;:&quot;0.005&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"biuso\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?fit=640%2C427&amp;ssl=1\" class=\"myFoto wp-image-8007\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso-300x200.jpg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?w=1348&amp;ssl=1 1348w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/biuso.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-8007\" class=\"wp-caption-text\">Giuseppe Biuso<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.therasiaresort.it\/it\/r\/ristorante-stellato-sicilia-isole-eolie\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11788\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/25\/giuseppe-biuso-ombrina-zucchina-pecorino-allo-zafferano-cannolicchi-e-tartufo-nero\/image-5008\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-1.png?fit=1247%2C479&amp;ssl=1\" data-orig-size=\"1247,479\" 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\/07\/image-1.png?fit=300%2C115&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-1.png?fit=640%2C246&amp;ssl=1\" class=\"aligncenter wp-image-11788\" 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del ristorante stellato &#8220;Il Cappero&#8221; del Therasia Resort di\u00a0 Vulcano, location dalla vista mozzafiato [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":11783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[377,434,389],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Giuseppe Biuso: Ombrina, zucchina, pecorino allo zafferano, cannolicchi e tartufo nero - #ChefeMaitreLab<\/title>\n<meta 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