{"id":2655,"date":"2021-05-22T10:54:52","date_gmt":"2021-05-22T10:54:52","guid":{"rendered":"https:\/\/www.cucinacalabrese.org\/cucinacalabrese\/?p=2655"},"modified":"2021-05-30T14:22:19","modified_gmt":"2021-05-30T14:22:19","slug":"pirotta","status":"publish","type":"post","link":"https:\/\/www.palazzospinelli.com\/cucinacalabrese\/pirotta\/","title":{"rendered":"Pirotta"},"content":{"rendered":"<div id=\"pl-2655\"  class=\"panel-layout\" ><div id=\"pg-2655-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-2655-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-2655-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><strong><span class=\"testo3\">Ingredienti<\/span><\/strong><\/p>\n<p><span class=\"testo3\">olio d\u2019oliva di prima spremitura<br \/>\n2 fette di pane a persona<br \/>\n1 spicchio d\u2019aglio<br \/>\nsale, peperoncino in polvere, origano q.b.<br \/>\n<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-2655-0-1\"  class=\"panel-grid-cell\" ><div id=\"panel-2655-0-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><strong><span class=\"testo3\">Preparazione<\/span><\/strong><\/p>\n<p><span class=\"testo3\">Tagliate in modo regolare delle fette di pane vecchio di qualche giorno.<br \/>\nMettetele ad arrostire su d\u2019una griglia preferibilmente sul fuoco di legna, quindi ancora calde strofinate le fette arrostite con l\u2019aglio sbucciato.<br \/>\nSistematele su di un vassoio ed irroratele con abbondante olio nuovo ed una spolverata d\u2019origano e peperoncino.<\/span><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredienti olio d\u2019oliva di prima spremitura 2 fette di pane a persona 1 spicchio d\u2019aglio sale, peperoncino in polvere, origano q.b. Preparazione Tagliate in modo regolare delle fette di pane vecchio di qualche giorno. Mettetele ad arrostire su d\u2019una griglia preferibilmente sul fuoco di legna, quindi ancora calde strofinate le fette arrostite con l\u2019aglio sbucciato. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3913,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,13,7],"tags":[],"class_list":["post-2655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","category-pane-e-pizze","category-ricette","post-with-thumbnail","post-with-thumbnail-large"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pirotta - Cucina Calabrese di Grazia Furferi<\/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:\/\/www.palazzospinelli.com\/cucinacalabrese\/pirotta\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pirotta - Cucina Calabrese di Grazia Furferi\" \/>\n<meta property=\"og:description\" content=\"Ingredienti olio d\u2019oliva di prima spremitura 2 fette di pane a persona 1 spicchio d\u2019aglio sale, peperoncino in polvere, origano q.b. 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