{"id":1250,"date":"2020-11-23T17:53:35","date_gmt":"2020-11-23T16:53:35","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=1250"},"modified":"2020-12-06T15:15:48","modified_gmt":"2020-12-06T14:15:48","slug":"poiatti-farina-di-grano-duro-siciliano-100","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/en\/poiatti-farina-di-grano-duro-siciliano-100.html","title":{"rendered":"Poiatti Sicilian durum wheat flour 100%"},"content":{"rendered":"<p>There <strong><em>Poiatti flour <\/em><\/strong>is of Sicilian durum wheat milled in Mazara del Vallo in the Province of Trapani.<\/p>\n\n\n\n<p><strong>Poiatti pasta<\/strong>\u00a0was born in 1946 in Mazara del vallo in the province of Trapani.<br>Poiatti is a unique pasta because it is made with Sicilian wheat. Thanks to Domenico Poiatti, owner of ancient mills, in a very difficult period for Italy he had the intuition to create a pasta factory in Mazara del Vallo, in Sicily. Today that tradition continues thanks to the sons Giovanni and Maurizio who inherited their passion for pasta from their father. There\u00a0<strong>Poiatti<\/strong>\u00a0today it produces 100 pasta shapes, from durum wheat semolina to egg, from bronze drawn to Cous Cous. The wheat used for the pasta is Sicilian, obtained with selected wheat.<\/p>","protected":false},"excerpt":{"rendered":"<p>Poiatti flour is made from Sicilian durum wheat milled in Mazara del Vallo, in the province of Trapani. Poiatti pasta was founded in 1946 in Mazara del Vallo, in the province of Trapani. Poiatti is a unique pasta because it is made with Sicilian wheat. Thanks to Domenico Poiatti, owner of ancient mills, in a very difficult period for Italy [\u2026]<\/p>","protected":false},"author":1,"featured_media":1253,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164,458,392,1],"tags":[463,462],"class_list":["post-1250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farina","category-pasta-poiatti","category-produttori","category-senza-categoria","tag-farina-poiatti","tag-poiatti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.5 (Yoast SEO v26.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Poiatti Farina di Grano duro siciliano 100% - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"La Farina Poiatti \u00e8 di grano duro siciliano molito a Mazara del Vallo in Provincia di Trapani.\" \/>\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\/en\/poiatti-farina-di-grano-duro-siciliano-100.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Poiatti Sicilian durum wheat flour 100% - Daniele Sciarotta","description":"Poiatti flour is made from Sicilian durum wheat milled in Mazara del Vallo in the Province of Trapani.","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\/en\/poiatti-farina-di-grano-duro-siciliano-100.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/poiatti-farina-di-grano-duro-siciliano-100.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Poiatti Farina di Grano duro siciliano 100%"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/comments?post=1250"}],"version-history":[{"count":3,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1250\/revisions"}],"predecessor-version":[{"id":1374,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/1250\/revisions\/1374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media\/1253"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media?parent=1250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/categories?post=1250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags?post=1250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}