{"id":54744,"date":"2013-10-21T08:50:51","date_gmt":"2013-10-21T08:50:51","guid":{"rendered":"https:\/\/test.luciomalan.it\/index.php\/2013\/10\/21\/tra-fornelli-e-politica\/"},"modified":"2013-10-21T08:50:51","modified_gmt":"2013-10-21T08:50:51","slug":"tra-fornelli-e-politica","status":"publish","type":"post","link":"https:\/\/test.luciomalan.it\/index.php\/2013\/10\/21\/tra-fornelli-e-politica\/","title":{"rendered":"Tra fornelli e politica"},"content":{"rendered":"<p style=\"text-align: justify;\">Domenica 20 ottobre 2013, nella seconda puntata di <em>Potere ai fornelli<\/em> su TGCOM24, la Scuola di Arte culinaria <em>Cordon Bleu<\/em> ha ospitato il senatore Lucio Malan, il quale ha cucinato un piatto del Piemonte &#8211; gli gnocchi con il formaggio Castelmagno &#8211; mentre veniva intervistato dal giornalista Enrico Laurelli.<\/p>\n<p><a href=\"http:\/\/www.cordonbleu.it\/potere-ai-fornelli-seconda-puntata\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #3366ff; text-decoration: underline;\">Articolo integrale del <em>Cordon Bleu<\/em><\/span><\/a><\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-full wp-image-8098\" title=\"2013_Potere ai fornelli_2\" src=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_2.jpg\" alt=\"\" width=\"285\" height=\"200\" \/><\/a><a href=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_3.jpg\"><img decoding=\"async\" class=\"alignleft size-full wp-image-8099\" title=\"2013_Potere ai fornelli_3\" src=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_3.jpg\" alt=\"\" width=\"285\" height=\"200\" \/><\/a><a href=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_4.jpg\"><img decoding=\"async\" class=\"alignleft size-full wp-image-8100\" title=\"2013_Potere ai fornelli_4\" src=\"https:\/\/test.luciomalan.it\/wp-content\/uploads\/2013\/10\/2013_Potere-ai-fornelli_4.jpg\" alt=\"\" width=\"285\" height=\"200\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Domenica 20 ottobre 2013, nella seconda puntata di Potere ai fornelli su TGCOM24, la Scuola di Arte culinaria Cordon Bleu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":54745,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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