{"id":69,"date":"2008-05-27T21:16:58","date_gmt":"2008-05-27T19:16:58","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=69"},"modified":"2008-05-28T11:14:16","modified_gmt":"2008-05-28T09:14:16","slug":"cucina-sana-ricete-dolci-sardi-traduzione-francese-italiano","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/05\/27\/cucina-sana-ricete-dolci-sardi-traduzione-francese-italiano\/","title":{"rendered":"Cucina sana ricete dolci sardi traduzione Francese Italiano"},"content":{"rendered":"<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/05\/macarons-au-chocolat-pistache-vanille1.jpg\" rel=\"lightbox[69]\"><\/a><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"macarons au chocolat pistache vanille\" src=\"\/blog\/wp-content\/uploads\/2008\/05\/.thumbs\/.macarons-au-chocolat-pistache-vanille-150x150.jpg\" border=\"0\" alt=\"macarons au chocolat pistache vanille\" width=\"100\" height=\"100\" align=\"left\" \/>AMARETTI &#8211; gastronomia pasticceria- INGREDIENTI : Albumi montati \u00ab\u00a0a neve\u00a0\u00bb polvere di nocciole, zucchero, farina, gusto : cioccolato, vaniglia o caff\u00e9. RICETTA : mescolare tutti gli ingredienti, cuocere piccoli mucchietti di pasta in forno. Servire freddi. GUIDA DI PIERRETTE &#8211; 942 FOTO 959 PIETANZE DESCRITTE DELLA CUCINA FRANCESE &#8211; <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>AMARETTI &#8211; gastronomia pasticceria- INGREDIENTI : Albumi montati \u00ab\u00a0a neve\u00a0\u00bb polvere di nocciole, zucchero, farina, gusto : cioccolato, vaniglia o caff\u00e9. RICETTA : mescolare tutti gli ingredienti, cuocere piccoli mucchietti di pasta in forno. Servire freddi. GUIDA DI PIERRETTE &#8211; 942 FOTO 959 PIETANZE DESCRITTE DELLA CUCINA FRANCESE &#8211; www.cuisine-francaise.org<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[65,70,63],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/69"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":0,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}