{"id":151,"date":"2019-07-25T15:10:31","date_gmt":"2019-07-25T15:10:31","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=151"},"modified":"2021-05-03T16:17:39","modified_gmt":"2021-05-03T16:17:39","slug":"cristina-cagliolo-homemade-pasta","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/cristina-cagliolo-homemade-pasta\/","title":{"rendered":"Cristina Cagliolo <br>Homemade pasta"},"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=\"Cristina Cagliolo - La pasta fatta in casa\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/Ztl4IB84Sy0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Cristina Cagliolo is a Neapolitan middle-class woman who tells about her passion for cooking, through the memory of her childhood in Nola. There, the traditions of the family were strongly tied with food, like the ritual for the making of the \u201cpettola\u201d, a thin homemade dough used for making tagliatelle or other kinds of pasta. These products are the main ingredient of many dishes of Campania region (in the past, the \u201cpettola\u201d was the shirttail of the shirt going off the jacket).&nbsp;<\/p>\n\n\n\n<p>Cristina Cagliolo demonstrates how to prepare the homemade pasta with simple and genuine ingredients.<\/p>\n\n\n\n<font size=\"2px\">Document by: Domenico Rispo, Jacopo Deleacaes, Marianna De Vivo\n<br>Video by: Domenico Rispo, Jacopo Deleacaes, Marianna De Vivo\n<br>Created: 30-05-2012<\/font>\n","protected":false},"excerpt":{"rendered":"<p>Cristina Cagliolo is a Neapolitan middle-class woman who tells about her passion for cooking, through the memory of her childhood in Nola. There, the traditions of the family were strongly tied with food, like the ritual for the making of the \u201cpettola\u201d, a thin homemade dough used for making tagliatelle or other kinds of pasta. [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":154,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-151","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-stories","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/151","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\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=151"}],"version-history":[{"count":2,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":1906,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/151\/revisions\/1906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/154"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}