{"id":2877,"date":"2017-03-24T20:50:18","date_gmt":"2017-03-24T19:50:18","guid":{"rendered":"http:\/\/www.slowfood.it\/liguria\/?p=2877"},"modified":"2017-03-24T20:50:18","modified_gmt":"2017-03-24T19:50:18","slug":"cucina-ligure","status":"publish","type":"post","link":"http:\/\/www.slowfood.it\/liguria\/cucina-ligure\/","title":{"rendered":"A Dolceacqua con la cucina ligure e presidi"},"content":{"rendered":"<p>A Dolceacqua con la cucina ligure e presidi, il 5 Aprile 2017 ore 20.30 presso il locale A Viassa di Aimone e Stefano Cassini che proporranno le loro specialit\u00e0:<\/p>\n<p><em>Barbagiuai e ravioli fritti all\u2019aperitivo<\/em><\/p>\n<p><em>\u00a0<\/em><em>La cima e le sue salse<\/em><\/p>\n<p><em>I Carciofi spinosi ripieni<\/em><\/p>\n<p><em>Corzetti stampati al ragout di Coniglio grigio di Carmagnola Presidio e zafferano di Apricale<\/em><\/p>\n<p><em>\u00a0<\/em><em>Le trippe in umido e i tre Fagioli del Presidio<\/em><\/p>\n<p><em>Torta tacun\u00e0, gelato di michette e crema all\u2019inglese aromatizzata alla<\/em><\/p>\n<p><em>Acqua di fiori di arancio amaro Presidio<\/em><\/p>\n<p><em>abbinati a \u00a0<\/em><\/p>\n<p><em>Collio Bianco 2014 Riserva Giulio Locatelli Tenuta di Angoris<\/em><\/p>\n<p><em>Il Bacial\u00e8 2015 Azienda Braida<\/em><\/p>\n<p>Produttori dei Presidi Slow Food<\/p>\n<p>Coniglio Grigio di Carmagnola Azienda La Cerea \u2013 Fagioli di Badalucco Marco Brezzo<\/p>\n<p>Fagioli di Conio Anna Giusi Librando \u2013 Fagioli di Pigna Liguria da Gustare<\/p>\n<p>Acqua di fiori di arancio amaro La Vecchia Distilleria<\/p>\n<p>Le quote di partecipazione : Soci euro 45 aspiranti 50 Tavoli conviviali<\/p>\n<p>Prenotazioni Luciano Barbieri 3382882040<\/p>\n<p>(Chi non ama le trippe lo comunichi alla prenotazione)<\/p>\n<p>La serata \u00e8 anche dedicata \u00a0per la campagna &#8220;Dona per una giusta casa&#8221;<\/p>\n<p>Slow Food Italia ha deciso di acquistare la storica sede di Via Mendicit\u00e0 Istruita, 14 a Bra<\/p>\n<p>offerta minima\u00a05 euro\u00a0.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Dolceacqua con la cucina ligure e presidi, il 5 Aprile 2017 ore 20.30 presso il locale A Viassa di Aimone e Stefano Cassini che proporranno le loro specialit\u00e0: Barbagiuai e ravioli fritti all\u2019aperitivo \u00a0La cima e le sue salse I Carciofi spinosi ripieni Corzetti stampati al ragout di Coniglio grigio di Carmagnola Presidio e &hellip;<\/p>\n","protected":false},"author":919869,"featured_media":2632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[],"tags":[],"class_list":["post-2877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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