{"id":2315,"date":"2021-05-01T16:23:56","date_gmt":"2021-05-01T14:23:56","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=2315"},"modified":"2021-05-03T19:33:18","modified_gmt":"2021-05-03T17:33:18","slug":"pizza-margherita-conad-cotte-in-forno-a-legna-surgelate","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/de\/pizza-margherita-conad-cotte-in-forno-a-legna-surgelate.html","title":{"rendered":"Pizza Margherita Conad, im Holzofen gebacken. Tiefgefroren"},"content":{"rendered":"<p>Pizza Margherita Conad. Der Teig geht 24 Stunden lang auf nat\u00fcrliche Weise auf und wird dann in Kugeln geteilt, die etwas l\u00e4nger gehen, bevor sie ausgerollt und gef\u00fcllt werden.<\/p>\n\n\n\n<p><em><strong>Conad<\/strong>\u00a0Die 1962 in Bologna gegr\u00fcndete Genossenschaft ist im organisierten Gro\u00dfvertrieb t\u00e4tig. Im selben Jahr, 1962, wurde in Bologna das National Retailers Consortium, eine Genossenschaft mit beschr\u00e4nkter Haftung, gegr\u00fcndet. Ihr geh\u00f6ren 14 Einkaufsgemeinschaften mit 420 Einzelhandelsmitgliedern an. In den 70er Jahren war Conad in allen italienischen Regionen pr\u00e4sent und erreichte die gr\u00f6\u00dfte Mitgliederzahl seiner Geschichte: 196 Gruppen und 19.471 Einzelh\u00e4ndler. Der gro\u00dfe Sprung in den 80er Jahren, im zwanzigsten Jubil\u00e4umsjahr, mit rund 200 Minim\u00e4rkten und Superm\u00e4rkten,<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Pizza Margherita Conad. L&#8217;impasto lievita naturalmente per 24 ore, poi viene suddiviso in palline che lievitano ancora per un po&#8217; prima di essere tirate e farcite. Conad\u00a0nata a Bologna nel 1962, \u00e8 una societ\u00e0 cooperativa attiva nella grande distribuzione organizzata sempre nello stesso anno 1962 \u00e8 costituito a Bologna il Consorzio Nazionale Dettaglianti, societ\u00e0 cooperativa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[393,174,163],"tags":[183,113,653],"class_list":["post-2315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conad","category-pasta-pane-riso-e-farinacee","category-pizza-italy","tag-conad","tag-pizza","tag-pizza-margherita"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Pizza Margherita Conad cotte in forno a legna Surgelate - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Pizza Margherita Conad, l&#039;impasto lievita naturalmente per 24 ore, poi viene suddiviso in palline che lievitano.\" \/>\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.danielesciarotta.it\/de\/pizza-margherita-conad-cotte-in-forno-a-legna-surgelate.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pizza Margherita Conad, im Holzofen gebacken, gefroren \u2013 Daniele Sciarotta","description":"Bei der Pizza Margherita Conad geht der Teig 24 Stunden lang auf nat\u00fcrliche Weise auf und wird dann in aufgehende Kugeln geteilt.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/de\/pizza-margherita-conad-cotte-in-forno-a-legna-surgelate.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/pizza-margherita-conad-cotte-in-forno-a-legna-surgelate.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Pizza Margherita Conad cotte in forno a legna Surgelate"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/2315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/comments?post=2315"}],"version-history":[{"count":7,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/2315\/revisions"}],"predecessor-version":[{"id":2342,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/posts\/2315\/revisions\/2342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/media\/2319"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/media?parent=2315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/categories?post=2315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/de\/wp-json\/wp\/v2\/tags?post=2315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}