{"id":7924,"date":"2018-02-23T14:28:48","date_gmt":"2018-02-23T14:28:48","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=7924"},"modified":"2018-07-16T12:50:35","modified_gmt":"2018-07-16T12:50:35","slug":"pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/","title":{"rendered":"Pasta di Stigliano: l&#8217;eccellenza per i migliori ristoranti con #ChefeMaitreLab"},"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=\"8301\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3355\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-289.jpeg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" 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-289.jpeg?fit=300%2C214&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-289.jpeg?fit=640%2C457&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8301\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-289.jpeg?resize=500%2C357\" alt=\"\" width=\"500\" height=\"357\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-289.jpeg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-289.jpeg?resize=300%2C214&amp;ssl=1 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Pasta di Stigliano, trafilata al bronzo ed essiccata lentamente a basse temperature, viene prodotta con l&#8217;impiego delle particolari variet\u00e0 di grano duro biologico appartenenti all&#8217;antica tradizione cerealicola lucana, tra i quali &#8220;Senatore Cappelli&#8221; e &#8220;Saragolle Lucana&#8221;.<\/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\\\/blog\\\/2018\\\/02\\\/23\\\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 302px;\" data-original-width=\"640\" data-original-height=\"302\" > <div class=\"gallery-group images-1\" style=\"width: 433px; height: 302px;\" data-original-width=\"433\" data-original-height=\"302\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3360\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"429\"> <meta itemprop=\"height\" content=\"298\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8306\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg\" data-orig-size=\"920,639\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?fit=300%2C208&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?fit=640%2C445&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?w=429&#038;h=298&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?w=920&amp;ssl=1 920w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?resize=300%2C208&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-294.jpeg?resize=768%2C533&amp;ssl=1 768w\" width=\"429\" height=\"298\" loading=\"lazy\" data-original-width=\"429\" data-original-height=\"298\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 429px; height: 298px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-2\" style=\"width: 207px; height: 302px;\" data-original-width=\"207\" data-original-height=\"302\" > <div class=\"tiled-gallery-item tiled-gallery-item-small\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3358\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"203\"> <meta itemprop=\"height\" content=\"139\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8304\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg\" data-orig-size=\"960,657\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?fit=300%2C205&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?fit=640%2C438&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?w=203&#038;h=139&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?resize=300%2C205&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-292.jpeg?resize=768%2C526&amp;ssl=1 768w\" width=\"203\" height=\"139\" loading=\"lazy\" data-original-width=\"203\" data-original-height=\"139\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 203px; height: 139px;\" \/> <\/a> <\/div> <div class=\"tiled-gallery-item tiled-gallery-item-small\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3359\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"203\"> <meta itemprop=\"height\" content=\"155\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"8305\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg\" data-orig-size=\"938,714\" 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-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?fit=300%2C228&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?fit=640%2C487&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?w=203&#038;h=155&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?w=938&amp;ssl=1 938w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?resize=300%2C228&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-293.jpeg?resize=768%2C585&amp;ssl=1 768w\" width=\"203\" height=\"155\" loading=\"lazy\" data-original-width=\"203\" data-original-height=\"155\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 203px; height: 155px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>Le due variet\u00e0 vengono coltivate e macinate in loco e sono tra le poche rimaste antiche, ossia originali nella loro natura e struttura genetica.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8308\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3362\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?fit=960%2C960&amp;ssl=1\" data-orig-size=\"960,960\" 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-296.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?fit=640%2C640&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8308 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296-300x300.jpeg?resize=300%2C300\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-296.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Esse sono totalmente differenti dalle nuove e pi\u00f9 moderne variet\u00e0 di grani duri irradiate, prodotte soprattutto nelle agricolture intensive e su larga scala.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8303\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3357\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?fit=1203%2C852&amp;ssl=1\" data-orig-size=\"1203,852\" 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-291.jpeg?fit=300%2C212&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?fit=640%2C453&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8303 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291-300x212.jpeg?resize=300%2C212\" alt=\"\" width=\"300\" height=\"212\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?resize=300%2C212&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?resize=768%2C544&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?resize=1024%2C725&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-291.jpeg?w=1203&amp;ssl=1 1203w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Il Senatore Cappelli e il Saragolle Lucana sono grani duri utilizzati esclusivamente in agricoltura biologica e biodinamica, proprio perch\u00e8, essendo rimasti strutturalmente originnali, si presentano pi\u00f9 forte e resistenti e non necessitano di trattamenti chimici, pesticidi e diserbanti.<br \/>\nPasta di Stigliano \u00e8 una pasta genuina dal sapore ricco e inconfondibile, bella da vedere e soprattutto buona da mangiare!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8307\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/image-3361\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-295.jpeg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" 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-295.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-295.jpeg?fit=600%2C450&amp;ssl=1\" class=\"myFoto aligncenter wp-image-8307\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-295.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-295.jpeg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-295.jpeg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Prossimamente vedremo la realizzazione di diversi piatti con questi fantastici prodotti e una collezione di ricette studiate appositamente dagli autori professionisti di <span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/\">#ChefeMaitreLab.<\/a><\/span><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"8165\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/pasta\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/pasta-e1518792959595.jpg?fit=220%2C116&amp;ssl=1\" data-orig-size=\"220,116\" 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=\"pasta\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/pasta-e1518792959595.jpg?fit=300%2C158&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/pasta-e1518792959595.jpg?fit=220%2C116&amp;ssl=1\" class=\"aligncenter wp-image-8165 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/pasta.jpg?resize=300%2C158\" alt=\"\" width=\"300\" height=\"158\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"http:\/\/www.pastadistigliano.it\"><strong>Vai sul Sito<\/strong><\/a><\/span><\/p>\n<p style=\"text-align: center;\">Via Pertini,<br \/>\nStigliano (MT)<br \/>\nTel. 0835561791<br \/>\n<span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"mailto:info@pastadistigliano.it\">info@pastadistigliano.it<\/a><\/span><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/pastadistigliano\/\"><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><a href=\"https:\/\/www.instagram.com\/pasta_di_stigliano\/\"><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><\/p>\n<div class=\"display-posts-listing\"><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.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\/07\/image-197.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11695\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/image-4969\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?fit=2016%2C1183&amp;ssl=1\" data-orig-size=\"2016,1183\" 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-197.jpeg?fit=300%2C176&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-197.jpeg?fit=640%2C376&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/18\/antonio-labriola-matera-2019\/\">Antonio Labriola: &#8220;Matera 2019&#8221;<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Omaggio alla \"Citt\u00e0 dei Sassi\", una ricetta che parla di territorio in modo creativo realizzata da Antonio Labriola chef di&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-317.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\/05\/image-317.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-317.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-317.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"11086\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/image-4627\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-317.jpeg?fit=1600%2C939&amp;ssl=1\" data-orig-size=\"1600,939\" 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\/05\/image-317.jpeg?fit=300%2C176&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-317.jpeg?fit=640%2C376&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/24\/andrea-romano-pasta-allinsalata\/\">Andrea Romano: Pasta all&#8217;insalata<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">\"Sassi di Matera marinati in soya, ricciola in osmosi di rapa rossa, quark di bufala e verdure di stagione.\" Sapori&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/16\/daniele-sechi-schiaffoni-pasta-stigliano-burro-montato-alle-erbe-brodetto-pesce-punte-asparagi\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-157.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\/05\/image-157.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-157.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-157.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10885\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/16\/daniele-sechi-schiaffoni-pasta-stigliano-burro-montato-alle-erbe-brodetto-pesce-punte-asparagi\/image-4467\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-157.jpeg?fit=1475%2C873&amp;ssl=1\" data-orig-size=\"1475,873\" 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\/05\/image-157.jpeg?fit=300%2C178&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-157.jpeg?fit=640%2C379&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/16\/daniele-sechi-schiaffoni-pasta-stigliano-burro-montato-alle-erbe-brodetto-pesce-punte-asparagi\/\">Daniele Sechi: Schiaffoni di Pasta di Stigliano,  burro montato alle erbe,  brodetto di pesce e punte di asparagi<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Un primo piatto raffinato e dal sapore unico creato da Daniele Sechi, chef del \"Bl\u00fa Restaurant\" di Golfo Aranci, con&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/10\/francesco-franzese-rigatoni-tagliati-miso-tartufo-lampone\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-83.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\/05\/image-83.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-83.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-83.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10769\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/10\/francesco-franzese-rigatoni-tagliati-miso-tartufo-lampone\/image-4390\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-83.jpeg?fit=1313%2C721&amp;ssl=1\" data-orig-size=\"1313,721\" 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\/05\/image-83.jpeg?fit=300%2C165&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-83.jpeg?fit=640%2C351&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/10\/francesco-franzese-rigatoni-tagliati-miso-tartufo-lampone\/\">Francesco Franzese: Rigatoni tagliati, miso, tartufo e lampone<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Una ricetta fusion, un primo piatto speciale ispirato alla tradizione culinaria asiatica, creato da Francesco Franzese chef del ristorante \"Roji\"&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.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\/05\/image-24.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10638\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/image-4329\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?fit=1476%2C817&amp;ssl=1\" data-orig-size=\"1476,817\" 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\/05\/image-24.jpeg?fit=300%2C166&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-24.jpeg?fit=640%2C354&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/04\/antonio-labriola-il-calamaroon-the-green\/\">Antonio Labriola: Il calamaro\u2026on the green<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta dai sapori semplici e concreti, creata da Antonio Labriola chef di \"CookLab\", laboratorio \u201citinerante\u201d di cucina, con Pasta di&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/27\/daniele-sechi-paccheri-pasta-stigliano-burro-montato-alle-erbe-ragu-cinghiale-guanciale-olivelle-punte-asparagi\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-330.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-330.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-330.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-330.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10546\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/27\/daniele-sechi-paccheri-pasta-stigliano-burro-montato-alle-erbe-ragu-cinghiale-guanciale-olivelle-punte-asparagi\/image-4285\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-330.jpeg?fit=1476%2C854&amp;ssl=1\" data-orig-size=\"1476,854\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-330.jpeg?fit=300%2C174&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-330.jpeg?fit=640%2C370&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/27\/daniele-sechi-paccheri-pasta-stigliano-burro-montato-alle-erbe-ragu-cinghiale-guanciale-olivelle-punte-asparagi\/\">Daniele Sechi: Paccheri di Pasta di Stigliano, burro montato alle erbe, ragu\u2019 di cinghiale, guanciale, olivelle e punte di asparagi<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Profumi intensi e sapori originali\u00a0 in questa ricetta creata da Daniele Sechi, chef del \"Bl\u00fa Restaurant\" di Golfo Aranci, con&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/04\/daniele-ciaccio-sassi-matera-saltati-aglio-olio-peperoncino-fave-fresche-carciofi-guanciale-fonduta-pecorino-romano\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-48.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-48.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-48.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-48.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"10052\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/04\/daniele-ciaccio-sassi-matera-saltati-aglio-olio-peperoncino-fave-fresche-carciofi-guanciale-fonduta-pecorino-romano\/image-3993\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-48.jpeg?fit=1493%2C820&amp;ssl=1\" data-orig-size=\"1493,820\" 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-48.jpeg?fit=300%2C165&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/04\/image-48.jpeg?fit=640%2C351&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/04\/04\/daniele-ciaccio-sassi-matera-saltati-aglio-olio-peperoncino-fave-fresche-carciofi-guanciale-fonduta-pecorino-romano\/\">Daniele Ciaccio: \u201cSASSI DI MATERA&#8221; saltati con aglio olio e peperoncino con fave fresche, carciofi e guanciale su fonduta di pecorino romano<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Daniele Ciaccio, chef del ristorante \"Assaggia Roma\", con Pasta di Stigliano, una pasta di antichi grani duri&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/26\/nicola-gronchi-paccheri-rigati-pasta-di-stigliano-tartare-tonno-gambero-rosso-fave-spuma-pecorino-pienza\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9877\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/26\/nicola-gronchi-paccheri-rigati-pasta-di-stigliano-tartare-tonno-gambero-rosso-fave-spuma-pecorino-pienza\/image-3909\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?fit=1600%2C899&amp;ssl=1\" data-orig-size=\"1600,899\" 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-257.jpeg?fit=300%2C169&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-257.jpeg?fit=640%2C359&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/26\/nicola-gronchi-paccheri-rigati-pasta-di-stigliano-tartare-tonno-gambero-rosso-fave-spuma-pecorino-pienza\/\">Nicola Gronchi: Paccheri rigati Pasta di Stigliano con tartare di tonno, gambero rosso, fave e spuma di pecorino di Pienza<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Nicola Gronchi, chef del ristorante stellato \"Bistrot\" di Forte dei Marmi, con Pasta di Stigliano, una pasta&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9566\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/image-3770\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?fit=1600%2C1122&amp;ssl=1\" data-orig-size=\"1600,1122\" 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-119.jpeg?fit=300%2C210&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?fit=640%2C449&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/\">Stefano Sforza: Rigatoni di Stigliano,cime di rapa, cozze e gamberi di Porto Santo Spirito<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Stefano Sforza, chef del ristorante torinese \"Les Petites Madeleines\", con Pasta di Stigliano, una pasta di grano&hellip; <span class=\"excerpt-more\">...<\/span><\/span><\/div><div class=\"listing-item\"><a class=\"image\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/\"><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?resize=150%2C150&amp;ssl=1\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?zoom=2&amp;resize=150%2C150&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?zoom=3&amp;resize=150%2C150&amp;ssl=1 450w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-attachment-id=\"9524\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/image-3763\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?fit=480%2C321&amp;ssl=1\" data-orig-size=\"480,321\" 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-113.jpeg?fit=300%2C201&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-113.jpeg?fit=480%2C321&amp;ssl=1\" \/><\/a> <a class=\"title\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/10\/tano-simonato-conchigliette-di-stigliano-mantecate-con-olio-evo-in-crema-duovo-burrata-e-grana-padano-ris-36-mesi-crumble-di-filetto-di-vitello-rosa-e-tartufo-bianchetto-di-ferrara\/\">Tano Simonato : Conchigliette di Stigliano mantecate con olio evo in crema d\u2019uovo, burrata e Grana Padano ris. 36 mesi, crumble di filetto di vitello rosa e tartufo bianchetto di Ferrara.<\/a> <span class=\"excerpt-dash\">-<\/span> <span class=\"excerpt\">Ricetta creata da Tano Simonato, chef e patron del ristorante stellato milanese \"Tano Passami l'Olio\", con Pasta di Stigliano, una&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>Pasta di Stigliano, trafilata al bronzo ed essiccata lentamente a basse temperature, viene prodotta con l&#8217;impiego delle particolari variet\u00e0 di grano duro biologico appartenenti all&#8217;antica tradizione cerealicola lucana, tra i [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8303,"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":[73],"tags":[377],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pasta di Stigliano: l&#039;eccellenza per i migliori ristoranti con #ChefeMaitreLab - Il Blog di chef&amp;ma\u00eetre<\/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\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta di Stigliano: l&#039;eccellenza per i migliori ristoranti con #ChefeMaitreLab - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Pasta di Stigliano, trafilata al bronzo ed essiccata lentamente a basse temperature, viene prodotta con l&#8217;impiego delle particolari variet\u00e0 di grano duro biologico appartenenti all&#8217;antica tradizione cerealicola lucana, tra i [&hellip;]\" \/>\n<meta property=\"og:url\" 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