{"id":188193,"date":"2018-09-13T11:34:03","date_gmt":"2018-09-13T09:34:03","guid":{"rendered":"https:\/\/ristorantesolferino.com\/unanguria-affumicata-tagliata-come-prosciutto-e-venduta-a-75-dollari-e-lultima-invenzione-dello-chef-will-horowitz-socio-del-ristorante-ducks-eatery-di-new-york\/"},"modified":"2026-08-02T01:49:39","modified_gmt":"2026-08-01T23:49:39","slug":"unanguria-affumicata-tagliata-come-prosciutto-e-venduta-a-75-dollari-e-lultima-invenzione-dello-chef-will-horowitz-socio-del-ristorante-ducks-eatery-di-new-york","status":"publish","type":"post","link":"https:\/\/ristorantesolferino.com\/fr\/unanguria-affumicata-tagliata-come-prosciutto-e-venduta-a-75-dollari-e-lultima-invenzione-dello-chef-will-horowitz-socio-del-ristorante-ducks-eatery-di-new-york\/","title":{"rendered":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY"},"content":{"rendered":"Un'anguria affumicata, tagliata come prosciutto e venduta a 75 dollari: \u00e8 l'ultima invenzione dello chef Will Horowitz, socio del ristorante Duck's Eatery di New York. Insieme al frutto affumicato, la portata comprende tre tipi di contorno.\r\n\r\nLa pietanza \u00e8 tutta esaurita fino a novembre. Il motivo? La lunga preparazione del cocomero: viene trattato per circa cinque giorni, essiccato, affumicato per otto ore e poi saltato in padella.\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-175259\" src=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg\" alt=\"\" width=\"1024\" height=\"576\" srcset=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg 1024w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image-300x169.jpg 300w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image-768x432.jpg 768w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image-510x287.jpg 510w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\r\n\r\nLe prenotazioni al ristorante specializzato in prodotti affumicati sono schizzate alle stelle dopo che i video del \"prosciutto di anguria affumicata\" sono diventati virali sui social. \"Vogliamo continuare a innovare e implementare tecniche per affumicare e cibi che non siano carne\", ha detto Horowitz\r\n\r\nhttps:\/\/youtu.be\/EWE4PT1hENA","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":184969,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"categories":[284],"tags":[529,530,531,532,533],"formats":[],"class_list":["post-188193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie-dal-mondo-fr","tag-ducks-eatery-fr","tag-new-york-fr","tag-smoked-watermelon-fr","tag-tendenze-fr","tag-will-horowitz-fr"],"acf":[],"dsm_author":{"name":"Mario Antonaci","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g","archive_link":"https:\/\/ristorantesolferino.com\/fr\/author\/mario\/","biodata":""},"dsm_categories":[{"term_name":"Notizie dal 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