{"id":1876,"date":"2012-03-21T15:16:00","date_gmt":"2012-03-21T15:16:00","guid":{"rendered":"https:\/\/walterferretto.com\/uncategorized\/piccione-di-cascina\/"},"modified":"2021-07-16T12:03:49","modified_gmt":"2021-07-16T12:03:49","slug":"petto-di-piccione-all-asti-spumante","status":"publish","type":"post","link":"https:\/\/walterferretto.com\/en\/starred-creations\/petto-di-piccione-all-asti-spumante\/","title":{"rendered":"Pigeon breast with Asti Spumante"},"content":{"rendered":"\n<div class=\"wp-block-columns mt-3 mb-1 is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<ul class=\"mb-1 has-small-font-size is-style-clean wp-block-list\"><li><strong>Pigeon<\/strong><\/li><li>Dark and with intense flavor<\/li><li><strong>The extra touch<\/strong><\/li><li>Asti spumante DOCG<\/li><\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<p class=\"has-small-font-size\">Pigeon breasts browned in hot oil, covered with a sauce with garlic, vegetables and aromatic herbs, enriched with Asti spumante. Placed on the plate, it is accompanied by triangles of vegetables and polenta. A sweet meat, the protagonist of a recipe which is rich in flavor. Contrast and encounter.<\/p>\n<\/div>\n<\/div>\n\n<figure class=\"wp-block-gallery alignfull columns-0 is-cropped mb-1 is-style-default wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1283\" src=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato.jpg\" alt=\"\" data-id=\"875\" data-full-url=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato.jpg\" data-link=\"https:\/\/walterferretto.com\/piccione-di-cascina-disossato\/\" class=\"wp-image-875\" srcset=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato.jpg 1920w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato-300x200.jpg 300w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato-1024x684.jpg 1024w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato-768x513.jpg 768w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato-1536x1026.jpg 1536w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Piccione-di-cascina-disossato-600x401.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pigeon Dark and with intense flavor The extra touch Asti spumante DOCG Pigeon breasts browned in hot oil, covered with a sauce with garlic, vegetables and aromatic herbs, enriched with Asti spumante. Placed on the plate, it is accompanied by triangles of vegetables and polenta. A sweet meat, the protagonist of a recipe which is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2820,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[10,17],"tags":[],"class_list":["post-1876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starred-creations","category-main-course"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/comments?post=1876"}],"version-history":[{"count":5,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1876\/revisions"}],"predecessor-version":[{"id":3270,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1876\/revisions\/3270"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media\/2820"}],"wp:attachment":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media?parent=1876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/categories?post=1876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/tags?post=1876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}