{"id":12501,"date":"2017-06-12T12:00:04","date_gmt":"2017-06-12T10:00:04","guid":{"rendered":"http:\/\/www.slowfood.it\/campania\/?p=12501"},"modified":"2017-06-13T13:42:15","modified_gmt":"2017-06-13T11:42:15","slug":"lalleanza-slow-food-dei-cuochi-dei-pizzaioli-della-campania-della-basilicata-off-2017","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/campania\/lalleanza-slow-food-dei-cuochi-dei-pizzaioli-della-campania-della-basilicata-off-2017\/","title":{"rendered":"L&#8217;Alleanza Slow Food dei Cuochi e dei Pizzaioli della Campania e della Basilicata a OFF 2017"},"content":{"rendered":"<p><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">Domenica 18 Giugno ad Ottaviano, nel suggestivo Castello Mediceo, a partire dalle ore 20,00 avr\u00e0 luogo\u00a0la seconda edizione di OFF (Ottaviano Food Festival) con la presenza di circa 80 chef \u201ca corte\u201d e, tra questi, <\/span><\/span><span style=\"color: #000000;font-size: medium\">di alcuni Cuochi dell\u2019Alleanza Slow Food della Campania e della Basilicata<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">invitati dal patron e organizzatore dell\u2019evento, Alfonso Crisci, cuoco dell\u2019Alleanza Slow Food presso Taverna Vesuviana<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">a<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">San Gennaro Vesuviano (NA).<\/span><\/span><\/p>\n<p><span style=\"font-family: Calibri\"><span style=\"color: #000000;font-size: medium\">I proventi della serata saranno devoluti interamente alla Onlus Sostenitori Ospedale Santobono<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">di Napoli.<\/span><\/span><\/p>\n<p><span style=\"font-family: Calibri\"><span style=\"color: #000000;font-size: medium\">Per maggiori informazioni<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">sul prezzo e su tutti i partecipanti, basta seguire la pagina Facebook <a href=\"https:\/\/www.facebook.com\/pg\/ottavianofoodfestival\">cliccando qui<\/a><\/span><span style=\"color: #000000;font-size: medium\">.<\/span><\/span><\/p>\n<p><span style=\"font-size: medium\"><strong><span style=\"color: #000000;font-family: Calibri\">Questi i Cuochi dell\u2019Alleanza che hanno aderito all\u2019invito:<\/span><\/strong><\/span><\/p>\n<ul>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">Taverna Vesuviana \u00a0(<\/span><\/span><span style=\"color: #000000;font-size: medium\">San Gennaro Vesuviano<\/span><span style=\"color: #000000;font-size: medium\">\u00a0&#8211; NA) \u00a0<\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza Alfonso Crisci<\/span><\/span><\/strong><\/li>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">La\u00a0 <\/span><\/span><span style=\"color: #000000;font-size: medium\">Lanterna<\/span><span style=\"font-size: medium\"><span style=\"color: #000000\">\u00a0 (<\/span><\/span><span style=\"color: #000000;font-size: medium\">Somma Vesuviana &#8211; NA)<\/span><span style=\"color: #000000;font-size: medium\">\u00a0\u00a0<\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza <\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">Luigi Russo<\/span><\/span><\/strong>\n<ul>\n<li>Stoccafisso marinato con Albicocca pellecchiella vesuviana<\/li>\n<\/ul>\n<\/li>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">GARUM \u00a0 (<\/span><\/span><span style=\"color: #000000;font-size: medium\">Pompei<\/span><span style=\"color: #000000;font-size: medium\">\u00a0&#8211; NA) \u00a0<\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza<\/span><span style=\"color: #000000;font-size: medium\">\u00a0 <\/span><span style=\"color: #000000;font-size: medium\">Fioravante Iovine<\/span><\/span><\/strong>\n<ul>\n<li>Spaghetti con alici fresche, ciliegine, pinoli, uvetta e colatura tradizionale di alici di Cetara (Presidio Slow Food)<\/li>\n<\/ul>\n<\/li>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">Taberna del Principe (Sirignano &#8211; AV)\u00a0<\/span><\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza Giovanni Arvonio<\/span><\/span><\/strong>\n<ul>\n<li>Parmigiana di melanzane con Antichi pomodori di Napoli (Presidio Slow Food), basilico e fiordilatte di Agerola<\/li>\n<\/ul>\n<\/li>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">Le Tre Arcate \u00a0(<\/span><\/span><span style=\"color: #000000;font-size: medium\">Piano di Sorrento<\/span><span style=\"color: #000000;font-size: medium\">\u00a0&#8211; NA)\u00a0<\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza<\/span><span style=\"color: #000000;font-size: medium\">\u00a0 <\/span><span style=\"color: #000000;font-size: medium\">Alessandro Russo<\/span><\/span><\/strong>\n<ul>\n<li>Calamari e piselli al profumo di cipolla di Alife (Presidio Slow Food) e granella di tarallo di Agerola<\/li>\n<\/ul>\n<\/li>\n<li><strong><span style=\"font-family: Calibri\"><span style=\"font-size: medium\"><span style=\"color: #000000\">Pensando A Te \u00a0(<\/span><\/span><span style=\"color: #000000;font-size: medium\">Baronissi &#8211; SA)<\/span><span style=\"color: #000000;font-size: medium\">\u00a0<\/span><span style=\"color: #000000;font-size: medium\">Cuoco dell\u2019Alleanza Antonio Petrone<\/span><\/span><\/strong>\n<ul>\n<li>Alici di Cetara, nocciola di Giffoni, limone sfusato amalfitano (Arca del Gusto) e colatura tradizionale di alici di Cetara (Presidio Slow Food)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Domenica 18 Giugno ad Ottaviano, nel suggestivo Castello Mediceo, a partire dalle ore 20,00 avr\u00e0 luogo\u00a0la seconda edizione di OFF (Ottaviano Food Festival) con la presenza di circa 80 chef \u201ca corte\u201d e, tra questi, di alcuni Cuochi dell\u2019Alleanza Slow Food della Campania e della Basilicata\u00a0invitati dal patron e organizzatore dell\u2019evento, Alfonso Crisci, cuoco dell\u2019Alleanza &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":12500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[124],"tags":[],"class_list":["post-12501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;Alleanza Slow Food dei Cuochi e dei Pizzaioli della Campania e della Basilicata a OFF 2017 - Slow Food Campania<\/title>\n<meta name=\"description\" content=\"Domenica 18 Giugno ad Ottaviano, nel suggestivo Castello Mediceo, a partire dalle ore 20,00 avr\u00e0 luogo\u00a0la seconda edizione di OFF (Ottaviano Food\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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