{"id":9562,"date":"2018-03-20T00:41:20","date_gmt":"2018-03-20T00:41:20","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=9562"},"modified":"2018-03-20T00:41:20","modified_gmt":"2018-03-20T00:41:20","slug":"stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/","title":{"rendered":"Stefano Sforza: Rigatoni di Stigliano,cime di rapa, cozze e gamberi di Porto Santo Spirito"},"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>Ricetta creata da <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-sforza-les-petites-madeleines-turin-palace-hotel-torino\/\"><span style=\"color: #0000ff;\">Stefano Sforza<\/span><\/a>, chef del ristorante torinese &#8220;Les Petites Madeleines&#8221;, con <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/pasta-stigliano-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\">Pasta di Stigliano<\/span><\/a>, una pasta di grano duro biologico trafilata al bronzo a lenta essicazione. <\/strong><\/h3>\n<h3 style=\"text-align: center;\"><em>Date le mie origini Pugliesi ho deciso di interpretare un piatto classico di questa regione\u00a0<\/em><\/h3>\n<h3 style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" 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\" class=\"myFoto aligncenter wp-image-9566\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119-300x210.jpeg?resize=500%2C351\" alt=\"\" width=\"500\" height=\"351\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?resize=300%2C210&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?resize=768%2C539&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?resize=1024%2C718&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-119.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/h3>\n<h3 style=\"text-align: center;\"><\/h3>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p><strong>Per la crema di cime di rapa:<\/strong><br \/>\n1 mazzo di cime<br \/>\nAcqua<br \/>\nSale<br \/>\nOlio<\/p>\n<p><strong>Per le cozze:<\/strong><br \/>\n500 gr di cozze<br \/>\n100cl di vino bianco secco<br \/>\nPepe nero<\/p>\n<p><strong>Per i gamberi:<\/strong><br \/>\n12 gamberi<br \/>\nOlio<br \/>\nSale<\/p>\n<p><strong>Per le foglie di patata:<\/strong><br \/>\n100 gr di patate<br \/>\n20 gr maizena<br \/>\n15 gr burro<br \/>\n50 gr brodo di carne<\/p>\n<p>350 gr di rigatoni di Stigliano<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9567\" 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-3771\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-120.jpeg?fit=253%2C398&amp;ssl=1\" data-orig-size=\"253,398\" 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-120.jpeg?fit=191%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-120.jpeg?fit=253%2C398&amp;ssl=1\" class=\"aligncenter wp-image-9567\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-120-191x300.jpeg?resize=127%2C200\" alt=\"\" width=\"127\" height=\"200\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-120.jpeg?resize=191%2C300&amp;ssl=1 191w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-120.jpeg?w=253&amp;ssl=1 253w\" sizes=\"(max-width: 127px) 100vw, 127px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Pulire e lavare le cime di rapa conservando le foglie pi\u00f9 tenere che verranno utilizzate crude.<br \/>\nCuocere le cime in abbondante acqua salata e raffreddare in acqua e ghiaccio per mantenere il colore,frullare e filtrare tenendo solo l\u2019acqua di vegetazione.<\/p>\n<p><strong>Per le foglie di patata:<\/strong><br \/>\nCuocere le patate senza buccia,una volta cotte frullarle insieme agli ingredienti fino ad ottenere un composto liscio,stendere in uno stampo a forma di foglia e far cuocere in forno a 140\u2019 per 15 minuti.<\/p>\n<p>Pulire i gamberi e condirli con olio e sale.<\/p>\n<p>Pulire le cozze e aprirle nella maniera classifica,una volta cotta sgusciarle e frullarle fino ad ottenere una crema se necessario aggiungere un po\u2019 di acqua di cottura.<\/p>\n<p><strong>Cottura della pasta:<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9568\" 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-3772\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121.jpeg?fit=959%2C642&amp;ssl=1\" data-orig-size=\"959,642\" 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\/03\/image-121.jpeg?fit=300%2C201&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121.jpeg?fit=640%2C428&amp;ssl=1\" class=\"aligncenter wp-image-9568\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121-300x201.jpeg?resize=200%2C134\" alt=\"\" width=\"200\" height=\"134\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121.jpeg?resize=300%2C201&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121.jpeg?resize=768%2C514&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-121.jpeg?w=959&amp;ssl=1 959w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/>Cuocere la pasta con il liquido di vegetazione per ottenere un marcato gusto di cima di rapa, una volta cotta mantecare con un filo di olio \u00e8 un po\u2019 di parmigiano (facoltativo).<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Impiattamento:<\/strong><\/h3>\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\\\/03\\\/20\\\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 296px;\" data-original-width=\"640\" data-original-height=\"296\" > <div class=\"gallery-group images-1\" style=\"width: 321px; height: 296px;\" data-original-width=\"321\" data-original-height=\"296\" > <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\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/image-3773\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"317\"> <meta itemprop=\"height\" content=\"292\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9569\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg\" data-orig-size=\"1600,1471\" 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-122.jpeg?fit=300%2C276&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?fit=640%2C588&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?w=317&#038;h=292&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?resize=300%2C276&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?resize=768%2C706&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?resize=1024%2C941&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?resize=270%2C250&amp;ssl=1 270w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-122.jpeg?w=1280&amp;ssl=1 1280w\" width=\"317\" height=\"292\" loading=\"lazy\" data-original-width=\"317\" data-original-height=\"292\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 317px; height: 292px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 319px; height: 296px;\" data-original-width=\"319\" data-original-height=\"296\" > <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\/03\/20\/stefano-sforza-rigatoni-di-stiglianocime-di-rapa-cozze-e-gamberi-di-porto-santo-spirito\/image-3774\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"315\"> <meta itemprop=\"height\" content=\"292\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"9570\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg\" data-orig-size=\"1600,1481\" 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-123.jpeg?fit=300%2C278&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?fit=640%2C593&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?w=315&#038;h=292&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?resize=300%2C278&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?resize=768%2C711&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?resize=1024%2C948&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?resize=270%2C250&amp;ssl=1 270w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-123.jpeg?w=1280&amp;ssl=1 1280w\" width=\"315\" height=\"292\" loading=\"lazy\" data-original-width=\"315\" data-original-height=\"292\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"image\" style=\"width: 315px; height: 292px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>Mettere alla base del piatto la crema di cozze e un po\u2019 di acqua di cime di rapa<br \/>\nadagiare sopra la pasta i gamberi le foglie di patata e qualche foglia cruda di cima.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_7477\" aria-describedby=\"caption-attachment-7477\" style=\"width: 334px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7477\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-sforza-les-petites-madeleines-turin-palace-hotel-torino\/image-2988\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?fit=1713%2C2566&amp;ssl=1\" data-orig-size=\"1713,2566\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D810&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1487258176&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;70&quot;,&quot;iso&quot;:&quot;250&quot;,&quot;shutter_speed&quot;:&quot;0.00625&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\/01\/image-90.jpeg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?fit=640%2C958&amp;ssl=1\" class=\"myFoto wp-image-7477\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90-200x300.jpeg?resize=334%2C500\" alt=\"\" width=\"334\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?resize=768%2C1150&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?resize=684%2C1024&amp;ssl=1 684w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?w=1713&amp;ssl=1 1713w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-90.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 334px) 100vw, 334px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-7477\" class=\"wp-caption-text\">Stefano Sforza<\/figcaption><\/figure>\n<p><a href=\"https:\/\/www.turinpalacehotel.com\/it\/ristorante\/ristoranti-torino-centro\/17-0.html\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7485\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-stefano-sforza-les-petites-madeleines-turin-palace-hotel-torino\/image-2996\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98.jpeg?fit=400%2C400&amp;ssl=1\" data-orig-size=\"400,400\" 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\/01\/image-98.jpeg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98.jpeg?fit=400%2C400&amp;ssl=1\" class=\"aligncenter wp-image-7485\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98-300x300.jpeg?resize=150%2C150\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/01\/image-98.jpeg?w=400&amp;ssl=1 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>&nbsp;<\/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>Ricetta creata da Stefano Sforza, chef del ristorante torinese &#8220;Les Petites Madeleines&#8221;, con Pasta di Stigliano, una pasta di grano duro biologico trafilata al bronzo a lenta essicazione. 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