{"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":"2018-09-13T11:34:03","modified_gmt":"2018-09-13T09:34:03","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":"<p>Un&rsquo;anguria affumicata, tagliata come prosciutto e venduta a 75 dollari: \u00e8 l&rsquo;ultima invenzione dello chef Will Horowitz, socio del ristorante Duck&rsquo;s Eatery di New York. Insieme al frutto affumicato, la portata comprende tre tipi di contorno.<\/p>\n<p>La 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.<\/p>\n<p><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\" \/><\/p>\n<p>Le prenotazioni al ristorante specializzato in prodotti affumicati sono schizzate alle stelle dopo che i video del \u00ab\u00a0prosciutto di anguria affumicata\u00a0\u00bb sono diventati virali sui social. \u00ab\u00a0Vogliamo continuare a innovare e implementare tecniche per affumicare e cibi che non siano carne\u00a0\u00bb, ha detto Horowitz<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/EWE4PT1hENA?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un&rsquo;anguria affumicata, tagliata come prosciutto e venduta a 75 dollari: \u00e8 l&rsquo;ultima invenzione dello chef Will Horowitz, socio del ristorante Duck&rsquo;s Eatery di New York. Insieme al frutto affumicato, la portata comprende tre tipi di contorno. La pietanza \u00e8 tutta esaurita fino a novembre. Il motivo? La lunga preparazione del cocomero: viene trattato per circa [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":184969,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[284],"tags":[529,530,531,532,533],"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":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino<\/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:\/\/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\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino\" \/>\n<meta property=\"og:description\" content=\"Un&rsquo;anguria affumicata, tagliata come prosciutto e venduta a 75 dollari: \u00e8 l&rsquo;ultima invenzione dello chef Will Horowitz, socio del ristorante Duck&rsquo;s Eatery di New York. Insieme al frutto affumicato, la portata comprende tre tipi di contorno. La pietanza \u00e8 tutta esaurita fino a novembre. Il motivo? La lunga preparazione del cocomero: viene trattato per circa [&hellip;]\" \/>\n<meta property=\"og:site_name\" content=\"Ristorante Solferino - Cucina Piemontese Torino\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/@ristorantesolferino\" \/>\n<meta property=\"article:published_time\" content=\"2018-09-13T09:34:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"576\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mario Antonaci\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mario Antonaci\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"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\\\/#article\",\"isPartOf\":{\"@id\":\"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\\\/\"},\"author\":{\"name\":\"Mario Antonaci\",\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#\\\/schema\\\/person\\\/3f7ccaa4ec87696f81dac9951cef870b\"},\"headline\":\"Prosciutto di Anguria: il nuovo cibo di tendenza a NY\",\"datePublished\":\"2018-09-13T09:34:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"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\\\/\"},\"wordCount\":127,\"publisher\":{\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"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\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/image.jpg\",\"keywords\":[\"Duck&#8217;s Eatery\",\"New York\",\"Smoked Watermelon\",\"Tendenze\",\"Will Horowitz\"],\"articleSection\":[\"Notizie dal Mondo\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"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\\\/\",\"url\":\"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\\\/\",\"name\":\"Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"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\\\/#primaryimage\"},\"image\":{\"@id\":\"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\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/image.jpg\",\"datePublished\":\"2018-09-13T09:34:03+00:00\",\"breadcrumb\":{\"@id\":\"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\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"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\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"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\\\/#primaryimage\",\"url\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/image.jpg\",\"contentUrl\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/image.jpg\",\"width\":1024,\"height\":576},{\"@type\":\"BreadcrumbList\",\"@id\":\"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\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Prosciutto di Anguria: il nuovo cibo di tendenza a NY\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/\",\"name\":\"Ristorante Solferino - Cucina Piemontese Torino\",\"description\":\"Il Tuo Ristorante nel Centro di Torino - Cucina Tipica Piemontese\",\"publisher\":{\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#organization\",\"name\":\"Ristorante Solferino - Cucina Piemontese Torino\",\"url\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/logo-contatti.png\",\"contentUrl\":\"https:\\\/\\\/ristorantesolferino.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/logo-contatti.png\",\"width\":262,\"height\":143,\"caption\":\"Ristorante Solferino - Cucina Piemontese Torino\"},\"image\":{\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/@ristorantesolferino\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/ristorantesolferino.com\\\/fr\\\/#\\\/schema\\\/person\\\/3f7ccaa4ec87696f81dac9951cef870b\",\"name\":\"Mario Antonaci\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g\",\"caption\":\"Mario Antonaci\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"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\/","og_locale":"fr_FR","og_type":"article","og_title":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino","og_description":"Un&rsquo;anguria affumicata, tagliata come prosciutto e venduta a 75 dollari: \u00e8 l&rsquo;ultima invenzione dello chef Will Horowitz, socio del ristorante Duck&rsquo;s Eatery di New York. Insieme al frutto affumicato, la portata comprende tre tipi di contorno. La pietanza \u00e8 tutta esaurita fino a novembre. Il motivo? La lunga preparazione del cocomero: viene trattato per circa [&hellip;]","og_site_name":"Ristorante Solferino - Cucina Piemontese Torino","article_publisher":"https:\/\/www.facebook.com\/@ristorantesolferino","article_published_time":"2018-09-13T09:34:03+00:00","og_image":[{"width":1024,"height":576,"url":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg","type":"image\/jpeg"}],"author":"Mario Antonaci","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Mario Antonaci","Dur\u00e9e de lecture estim\u00e9e":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"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\/#article","isPartOf":{"@id":"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\/"},"author":{"name":"Mario Antonaci","@id":"https:\/\/ristorantesolferino.com\/fr\/#\/schema\/person\/3f7ccaa4ec87696f81dac9951cef870b"},"headline":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY","datePublished":"2018-09-13T09:34:03+00:00","mainEntityOfPage":{"@id":"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\/"},"wordCount":127,"publisher":{"@id":"https:\/\/ristorantesolferino.com\/fr\/#organization"},"image":{"@id":"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\/#primaryimage"},"thumbnailUrl":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg","keywords":["Duck&#8217;s Eatery","New York","Smoked Watermelon","Tendenze","Will Horowitz"],"articleSection":["Notizie dal Mondo"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"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\/","url":"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\/","name":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY - Ristorante Solferino - Cucina Piemontese Torino","isPartOf":{"@id":"https:\/\/ristorantesolferino.com\/fr\/#website"},"primaryImageOfPage":{"@id":"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\/#primaryimage"},"image":{"@id":"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\/#primaryimage"},"thumbnailUrl":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg","datePublished":"2018-09-13T09:34:03+00:00","breadcrumb":{"@id":"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\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["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\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"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\/#primaryimage","url":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg","contentUrl":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/image.jpg","width":1024,"height":576},{"@type":"BreadcrumbList","@id":"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\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ristorantesolferino.com\/fr\/"},{"@type":"ListItem","position":2,"name":"Prosciutto di Anguria: il nuovo cibo di tendenza a NY"}]},{"@type":"WebSite","@id":"https:\/\/ristorantesolferino.com\/fr\/#website","url":"https:\/\/ristorantesolferino.com\/fr\/","name":"Ristorante Solferino - Cucina Piemontese Torino","description":"Il Tuo Ristorante nel Centro di Torino - Cucina Tipica Piemontese","publisher":{"@id":"https:\/\/ristorantesolferino.com\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ristorantesolferino.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/ristorantesolferino.com\/fr\/#organization","name":"Ristorante Solferino - Cucina Piemontese Torino","url":"https:\/\/ristorantesolferino.com\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/ristorantesolferino.com\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/2017\/11\/logo-contatti.png","contentUrl":"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/2017\/11\/logo-contatti.png","width":262,"height":143,"caption":"Ristorante Solferino - Cucina Piemontese Torino"},"image":{"@id":"https:\/\/ristorantesolferino.com\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/@ristorantesolferino"]},{"@type":"Person","@id":"https:\/\/ristorantesolferino.com\/fr\/#\/schema\/person\/3f7ccaa4ec87696f81dac9951cef870b","name":"Mario Antonaci","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/91abf594db6848f4d3311b9dc83f7d8e92ebd75a49dd92df33c78e7eedb9f5a9?s=96&d=mm&r=g","caption":"Mario Antonaci"}}]}},"_links":{"self":[{"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/posts\/188193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/comments?post=188193"}],"version-history":[{"count":0,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/posts\/188193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/media\/184969"}],"wp:attachment":[{"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/media?parent=188193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/categories?post=188193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorantesolferino.com\/fr\/wp-json\/wp\/v2\/tags?post=188193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}