{"id":357,"date":"2019-07-31T07:38:15","date_gmt":"2019-07-31T07:38:15","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=357"},"modified":"2021-05-03T17:02:59","modified_gmt":"2021-05-03T17:02:59","slug":"stefania-moroni-daughter-of-art-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/stefania-moroni-daughter-of-art-in-the-kitchen\/","title":{"rendered":"Stefania Moroni <br>Daughter of art in the kitchen"},"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=\"Stefania Moroni - Figlia d&#039;arte in cucina\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/aBq_h0BYjzY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Stefania Moroni is the Aimo and Nadia&#8217;s daughter. They have been the managers of the restaurant &#8220;il Luogo di Aimo e Nadia&#8221; since 1962. The cuisine is linked to their homeland, Tuscany, whereof they know the history, the traditions, the products and from which they take many raw materials, but at the same time is a cuisine that understands and proposes again the rich italian gastronomic culture.  <\/p>\n\n\n\n<font size=\"2px\">Document by: Roberta Romanelli, MedEatResearch-Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola, intervista di Elisabetta Moro, sottotitoli e traduzione a cura di Roberta Romanelli\n<br>Video by: Elisabetta Moro, montaggio di Annalisa Rascato<\/font>\n","protected":false},"excerpt":{"rendered":"<p>Stefania Moroni is the Aimo and Nadia&#8217;s daughter. They have been the managers of the restaurant &#8220;il Luogo di Aimo e Nadia&#8221; since 1962. The cuisine is linked to their homeland, Tuscany, whereof they know the history, the traditions, the products and from which they take many raw materials, but at the same time is [&hellip;]<\/p>\n","protected":false},"author":46,"featured_media":360,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[128],"tags":[],"class_list":["post-357","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-chefs","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/357","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\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=357"}],"version-history":[{"count":2,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/357\/revisions"}],"predecessor-version":[{"id":1932,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/357\/revisions\/1932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/360"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}