{"id":3720,"date":"2021-05-31T14:32:50","date_gmt":"2021-05-31T12:32:50","guid":{"rendered":"https:\/\/www.blonde-aquitaine.com\/?p=3720"},"modified":"2021-06-17T14:45:53","modified_gmt":"2021-06-17T12:45:53","slug":"__trashed-2","status":"publish","type":"post","link":"https:\/\/www.blonde-aquitaine.com\/fr\/__trashed-2\/","title":{"rendered":"Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text uniqid=&#8221;607ecfc97e397&#8243;]Place \u00e0 la Blonde d\u2019Aquitaine dans le num\u00e9ro de f\u00e9vrier-mars 2021 de \u00ab Ristoranti \u00bb, la revue mensuelle italienne d\u00e9di\u00e9e \u00e0 la formation professionnelle de tous les restaurateurs.<br \/>\nLe chef Roberto Carcangiu, fort de son exp\u00e9rience trentenaire, propose une recette qui rehausse la tendret\u00e9 et le go\u00fbt de la viande de tourillon : \u00ab Cappello del prete \u00bb brais\u00e9 avec pur\u00e9e de c\u00e9leri-rave et sauce au cacao.<br \/>\nUne anecdote : le \u00ab biancostato \u00bb (assimilable au tendron) et la \u00ab fesa \u00bb (pareil au tende de tranche) de tourillon de Blonde d\u2019Aquitaine sont des morceaux qui bien tiennent la r\u00e9g\u00e9n\u00e9ration \u00e0 temp\u00e9rature de service et ils sont donc particuli\u00e8rement recommand\u00e9s pour le service de livraison.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_btn title=&#8221;Lisez l\u2019article (en italien)&#8221; style=&#8221;flat&#8221; shape=&#8221;square&#8221; color=&#8221;orange&#8221; align=&#8221;left&#8221; css_animation=&#8221;fadeInUp&#8221; link=&#8221;url:https%3A%2F%2Fwww.blonde-aquitaine.com%2Fwp-content%2Fuploads%2F2021%2F04%2FRivista-Ristoranti_Materie_prime_Carcangiu.pdf|target:_blank|&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text uniqid=&#8221;607ecfc97e397&#8243;]Place \u00e0 la Blonde d\u2019Aquitaine dans le num\u00e9ro de f\u00e9vrier-mars 2021 de \u00ab Ristoranti \u00bb, la revue mensuelle italienne d\u00e9di\u00e9e \u00e0 la formation professionnelle de tous les restaurateurs. Le chef Roberto Carcangiu, fort de son exp\u00e9rience trentenaire, propose une recette qui rehausse la tendret\u00e9 et le go\u00fbt de la viande de tourillon : \u00ab [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":3729,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[34],"tags":[37,82,80,36,81],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9 - Blonde d&#039;Aquitaine<\/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.blonde-aquitaine.com\/fr\/__trashed-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9 - Blonde d&#039;Aquitaine\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text uniqid=&#8221;607ecfc97e397&#8243;]Place \u00e0 la Blonde d\u2019Aquitaine dans le num\u00e9ro de f\u00e9vrier-mars 2021 de \u00ab Ristoranti \u00bb, la revue mensuelle italienne d\u00e9di\u00e9e \u00e0 la formation professionnelle de tous les restaurateurs. 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