{"id":12821,"date":"2018-11-29T23:04:55","date_gmt":"2018-11-29T23:04:55","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=12821"},"modified":"2018-11-29T23:04:55","modified_gmt":"2018-11-29T23:04:55","slug":"alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/11\/29\/alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras\/","title":{"rendered":"Alessandro Parisi: Capesante scottate, cremoso di patate allo zafferano Aurum Julii, porcini e foie gras"},"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 gustoso piatto di alta cucina capace di emozionare, creato da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-parisi-filario-hotel-residences-lezzeno-co\/\"><span style=\"color: #0000ff;\">Alessandro Parisi,<\/span><\/a> chef del &#8220;Filario Hotel &amp; Residences&#8221; di Lezzeno, una location bellissima e magica affacciata sul lago di Como.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12826\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/11\/29\/alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras\/image-5450\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?fit=1080%2C1080&amp;ssl=1\" data-orig-size=\"1080,1080\" data-comments-opened=\"0\" 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\/11\/image-53.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12826 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-53.jpeg?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Una ricetta realizzata con <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/aurum-julii-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Aurum Julii<\/span><\/a>, zafferano purissimo di elevata qualit\u00e0. Le percezioni e le sensazioni derivanti dallo zafferano Aurum Julii avvolgono i sensi attraverso la purezza e la concentrazione di crocina (potere colorante), picrocrocina (potere amaricante) e safranale (potere odorante).<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12827\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/11\/29\/alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras\/image-5451\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?fit=1000%2C1000&amp;ssl=1\" data-orig-size=\"1000,1000\" data-comments-opened=\"0\" 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\/11\/image-54.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12827\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54-300x300.jpeg?resize=250%2C250\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-54.jpeg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><\/p>\n<h3 style=\"text-align: center;\"><em><strong>Capesante scottate, cremoso di patate allo zafferano Aurum Julii, porcini e foie gras<\/strong><\/em><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12822\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/11\/29\/alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras\/image-5448\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-51.jpeg?fit=720%2C683&amp;ssl=1\" data-orig-size=\"720,683\" data-comments-opened=\"0\" 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\/11\/image-51.jpeg?fit=300%2C285&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-51.jpeg?fit=640%2C607&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12822\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-51-300x285.jpeg?resize=500%2C474\" alt=\"\" width=\"500\" height=\"474\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-51.jpeg?resize=300%2C285&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-51.jpeg?w=720&amp;ssl=1 720w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p>n.12 capesante fresche<br \/>\nn.3 porcini<br \/>\n2 fette di foie gras fresco<br \/>\nn.1 scalogno<br \/>\nn. 1 aglio<br \/>\n1 kg di patate<br \/>\n0.3 gr. di zafferano Aurum Julii<br \/>\nOlio extravergine q.b<br \/>\n250 gr. di pomodoro datterino<br \/>\n100 gr. di burro salato<br \/>\n500 gr. di panna fresca<br \/>\nsale q.b<br \/>\npepe q.b<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Per la salsa di corallo:<\/strong><\/p>\n<p>Iniziamo a pulire le capesante separando il corallo dalla polpa.<br \/>\nLa polpa, dopo averla accuratamente pulita, la asciughiamo e la mettiamo in un recipiente in frigorifero.<br \/>\nIntanto scottiamo il corallo in padella, aggiungendo i pomodori datterini privati della loro pelle, lasciamo cuocere 10 minuti. Appena pronta la salsa emulsioniamo per renderla pi\u00f9 liscia.<\/p>\n<p><strong>Per il cremoso di patate allo zafferano Aurum Julii:<\/strong><\/p>\n<p>Tritiamo lo scalogno e rosoliamolo in una casseruola con una noce di burro; appena dorato aggiungiamo le patate pelate e tagliate a cubetti, lasciamo cucinare per 4\/5 minuti quindi aggiungiamo la panna fresca. Una volta raggiunta l&#8217;ebollizione aggiungiamo lo zafferano, lasciamo ridurre ed appena cotte le patate aggiustiamo di sale e pepe. Con l&#8217;aiuto di un robot da cucina emulsioniamo il tutto per 5\/6 minuti.<\/p>\n<p><strong>Per la polvere di porcini:<\/strong><\/p>\n<p>Tagliare a fettine sottili un porcino e metterlo in forno a 40\u00b0 per 7\/8 ore, dopodich\u00e9 frullare il tutto.<\/p>\n<h3 style=\"text-align: center;\"><strong>Impiattamento:<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12823\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/11\/29\/alessandro-parisi-capesante-scottate-cremoso-di-patate-allo-zafferano-aurum-julii-porcini-e-foie-gras\/image-5449\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?fit=1600%2C777&amp;ssl=1\" data-orig-size=\"1600,777\" data-comments-opened=\"0\" 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\/11\/image-52.jpeg?fit=300%2C146&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?fit=640%2C311&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12823\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52-300x146.jpeg?resize=500%2C243\" alt=\"\" width=\"500\" height=\"243\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?resize=300%2C146&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?resize=768%2C373&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?resize=1024%2C497&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/11\/image-52.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Scaldiamo una padella, poggiamo le 2 scaloppe di foie gras e facciamole dorare molto bene in entrambi i lati, appena pronte manteniamole al caldo.<br \/>\nTagliamo due porcini a fette abbastanza spesse e scottiamoli, nella stessa padella in cui precedentemente abbiamo scottato il foie gras, con uno spicchio di aglio ed un tocchetto di burro. Asciughiamoli su carta assorbente e manteniamo al caldo.<\/p>\n<p>Scottiamo le capesante in una padella antiaderente, 2 minuti per lato con una noce di burro, appena pronte sistemiamole al centro di un bel piatto di portata , saliamo con qualche chicco di sale Maldon e glassiamole con il cremoso di patate allo zafferano Aurum Julii, adagiamoci sopra qualche fetta di porcino, qualche pezzo di foie gras, passato nella polvere di porcini e qualche goccia di salsa di corallo di capasanta.<\/p>\n<p>Decoriamo a piacere con qualche fiore e germoglio di prezzemolo.<\/p>\n<figure id=\"attachment_10088\" aria-describedby=\"caption-attachment-10088\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10088\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-parisi-filario-hotel-residences-lezzeno-co\/image-4008\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62.jpeg?fit=960%2C720&amp;ssl=1\" data-orig-size=\"960,720\" 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-62.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto wp-image-10088\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62-300x225.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-62.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10088\" class=\"wp-caption-text\">Alessandro Parisi<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.filario.it\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10096\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/alessandro-parisi-filario-hotel-residences-lezzeno-co\/image-4016\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-70.jpeg?fit=225%2C225&amp;ssl=1\" data-orig-size=\"225,225\" 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-70.jpeg?fit=225%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-70.jpeg?fit=225%2C225&amp;ssl=1\" class=\"aligncenter wp-image-10096\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-70.jpeg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-70.jpeg?w=225&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-70.jpeg?resize=150%2C150&amp;ssl=1 150w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3 style=\"text-align: center;\"><strong>seguiteci su<\/strong><\/h3>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12556\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/10\/17\/daniele-sechi-busiate-di-grano-antico-perciasacchi-molini-riggi-alle-verdure-nero-di-seppia-ricotta-di-bufala-e-teneri-germogli\/image-5348\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?fit=1654%2C163&amp;ssl=1\" data-orig-size=\"1654,163\" 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\/10\/image-1.png?fit=300%2C30&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?fit=640%2C63&amp;ssl=1\" class=\"aligncenter wp-image-12556\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1-300x30.png?resize=250%2C25\" alt=\"\" width=\"250\" height=\"25\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?resize=300%2C30&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?resize=768%2C76&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?resize=1024%2C101&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?w=1654&amp;ssl=1 1654w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/10\/image-1.png?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><\/a><\/h3>\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>Un gustoso piatto di alta cucina capace di emozionare, creato da Alessandro Parisi, chef del &#8220;Filario Hotel &amp; Residences&#8221; di Lezzeno, una location bellissima e magica affacciata sul lago di [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":12823,"comment_status":"closed","ping_status":"closed","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":[425,392,377],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - 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