{"id":503,"date":"2025-07-22T17:39:01","date_gmt":"2025-07-22T15:39:01","guid":{"rendered":"https:\/\/www.medcookingcongress.com\/?page_id=503"},"modified":"2025-07-25T17:13:14","modified_gmt":"2025-07-25T15:13:14","slug":"il-grano-che-cresce","status":"publish","type":"page","link":"https:\/\/www.medcookingcongress.com\/en\/il-grano-che-cresce\/","title":{"rendered":"il grano che cresce"},"content":{"rendered":"

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Il grano che cresce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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L\u2019incontro ha approfondito il valore culturale e gastronomico del grano e della pasta, con un focus sullo spaghetto, simbolo della dieta mediterranea e della tradizione italiana.<\/p>

Durante la tavola rotonda, esperti come il Prof. Paolo Masi, Antonio Pellegrino, i pastai Leonessa e Mancini e lo chef stellato Antonio Di Pino hanno discusso di filiera, qualit\u00e0 e abbinamenti. A seguire, la degustazione \u201cSpaghetti O\u2019Clock\u201d ha celebrato la pasta in versioni classiche e creative, valorizzando ingredienti tipici come olio e pomodoro.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Il grano che cresce L\u2019incontro ha approfondito il valore culturale e gastronomico del grano e della pasta, con un focus sullo spaghetto, simbolo della dieta mediterranea e della tradizione italiana. Durante la tavola rotonda, esperti come il Prof. Paolo Masi, Antonio Pellegrino, i pastai Leonessa e Mancini e lo chef stellato Antonio Di Pino hanno discusso di filiera, qualit\u00e0 e abbinamenti. A seguire, la degustazione \u201cSpaghetti O\u2019Clock\u201d ha celebrato la pasta in versioni classiche e creative, valorizzando ingredienti tipici come olio e pomodoro.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-503","page","type-page","status-publish","hentry"],"yoast_head":"\nil grano che cresce - Mediterranean Cooking Congress<\/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.medcookingcongress.com\/en\/il-grano-che-cresce\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"il grano che cresce - Mediterranean Cooking Congress\" \/>\n<meta property=\"og:description\" content=\"Il grano che cresce L\u2019incontro ha approfondito il valore culturale e gastronomico del grano e della pasta, con un focus sullo spaghetto, simbolo della dieta mediterranea e della tradizione italiana. Durante la tavola rotonda, esperti come il Prof. Paolo Masi, Antonio Pellegrino, i pastai Leonessa e Mancini e lo chef stellato Antonio Di Pino hanno discusso di filiera, qualit\u00e0 e abbinamenti. 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