{"id":1912,"date":"1996-01-19T15:26:00","date_gmt":"1996-01-19T15:26:00","guid":{"rendered":"https:\/\/walterferretto.com\/uncategorized\/baccala-mantecato\/"},"modified":"2021-07-16T12:24:25","modified_gmt":"2021-07-16T12:24:25","slug":"baccala-mantecato","status":"publish","type":"post","link":"https:\/\/walterferretto.com\/en\/starred-creations\/baccala-mantecato\/","title":{"rendered":"Creamed cod"},"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 is-style-clean has-small-font-size wp-block-list\"><li><strong>History<\/strong><\/li><li>Since 1891<\/li><li><strong>The place<\/strong><\/li><li>Venice<\/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\">This historic dish, also described by Pellegrino Artusi in his famous recipe book at the end of the 1800s, has become one of the symbolic appetizers of Venetian cuisine. In this interpretation of a historical recipe, it is proposed accompanied by parsley oil and confit cherry tomatoes.<\/p>\n<\/div>\n<\/div>\n\n<figure class=\"wp-block-gallery alignwide columns-1 is-cropped 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=\"1919\" height=\"1132\" src=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2.jpg\" alt=\"\" data-id=\"845\" data-full-url=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2.jpg\" data-link=\"https:\/\/walterferretto.com\/baccala-mantecato-2\/\" class=\"wp-image-845\" srcset=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2.jpg 1919w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2-300x177.jpg 300w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2-1024x604.jpg 1024w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2-768x453.jpg 768w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2-1536x906.jpg 1536w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-2-600x354.jpg 600w\" sizes=\"auto, (max-width: 1919px) 100vw, 1919px\" \/><\/figure><\/li><\/ul><\/figure>\n\n<figure class=\"wp-block-gallery alignwide columns-1 is-cropped is-style-default wp-block-gallery-2 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=\"1919\" height=\"1249\" src=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato.jpg\" alt=\"\" data-id=\"847\" data-full-url=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato.jpg\" data-link=\"https:\/\/walterferretto.com\/baccala-mantecato\/\" class=\"wp-image-847\" srcset=\"https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato.jpg 1919w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-300x195.jpg 300w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-1024x666.jpg 1024w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-768x500.jpg 768w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-1536x1000.jpg 1536w, https:\/\/walterferretto.com\/wp-content\/uploads\/2021\/07\/Baccala-mantecato-600x391.jpg 600w\" sizes=\"auto, (max-width: 1919px) 100vw, 1919px\" \/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>History Since 1891 The place Venice This historic dish, also described by Pellegrino Artusi in his famous recipe book at the end of the 1800s, has become one of the symbolic appetizers of Venetian cuisine. In this interpretation of a historical recipe, it is proposed accompanied by parsley oil and confit cherry tomatoes.<\/p>\n","protected":false},"author":1,"featured_media":2791,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-liga_project_1.php","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[18,10],"tags":[],"class_list":["post-1912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-starred-creations"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1912","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=1912"}],"version-history":[{"count":5,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1912\/revisions"}],"predecessor-version":[{"id":3308,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/posts\/1912\/revisions\/3308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media\/2791"}],"wp:attachment":[{"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/media?parent=1912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/categories?post=1912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/walterferretto.com\/en\/wp-json\/wp\/v2\/tags?post=1912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}