{"id":1305,"date":"2020-01-27T16:31:59","date_gmt":"2020-01-27T16:31:59","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=1305"},"modified":"2021-05-03T17:46:01","modified_gmt":"2021-05-03T17:46:01","slug":"gabriella-mazziotti-cilento-olive-production","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/gabriella-mazziotti-cilento-olive-production\/","title":{"rendered":"Gabriella Mazziotti <br>Cilento Olive Production"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Gabriella Mazziotti - Le olive ammaccate\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/Fw09TB5kcuM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>In a warm July\nafternoon,&nbsp; Gabriella Mazziotti, the\nowner of the agritourism \u201cAl Sentiero\u201d, which is located in Galdo di Pollica,\nin Cilento, tells with passion and love about the secrets of an old Cilento\nrecipe. That recipe, which her grandparents have transmitted to her, came back\nto the fore recently: the transformation of the \u201colive ammaccate\u201d (bruised\nolives) of Cilento, which is a Slow Food presidio. <\/p>\n\n\n\n<font size=\"2px\">Document by: Annalisa Terribile Chianese, Marzia Mauriello, Rossella Galletti, MedEatResearch, Centro di Ricerche Sociali sulla Dieta Mediterranea dell&#8217;Universit\u00e0 degli Studi Suor Orsola Benincasa, diretto da Marino Niola, intervista di Marino Niola\n<br>Video by: Roberta Campassi\n<br>Created: 05-07-2012<\/font>\n","protected":false},"excerpt":{"rendered":"<p>In a warm July afternoon,&nbsp; Gabriella Mazziotti, the owner of the agritourism \u201cAl Sentiero\u201d, which is located in Galdo di Pollica, in Cilento, tells with passion and love about the secrets of an old Cilento recipe. That recipe, which her grandparents have transmitted to her, came back to the fore recently: the transformation of the [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":1308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[129],"tags":[],"class_list":["post-1305","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-manufacturers","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=1305"}],"version-history":[{"count":3,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1305\/revisions"}],"predecessor-version":[{"id":1998,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/1305\/revisions\/1998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/1308"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=1305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=1305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=1305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}