{"id":1296,"date":"2020-11-29T17:26:37","date_gmt":"2020-11-29T16:26:37","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=1296"},"modified":"2020-12-11T18:42:14","modified_gmt":"2020-12-11T17:42:14","slug":"pasta-poiatti-lingue-di-passero-grano-duro-siciliano","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/fr\/pasta-poiatti-lingue-di-passero-grano-duro-siciliano.html","title":{"rendered":"P\u00e2tes Poiatti Tongue di Passero bl\u00e9 dur sicilien"},"content":{"rendered":"<p>Les p\u00e2tes <a href=\"https:\/\/www.danielesciarotta.it\/fr\/produttori\/pasta-poiatti\/\"><em>Poiatti<\/em><\/a> Les langues de Passero sont de petites graines de bl\u00e9 dur sicilien qui rendent les soupes pour enfants et adultes plus vives et d\u00e9licieuses. <\/p>\n\n\n\n<p><a href=\"https:\/\/www.danielesciarotta.it\/fr\/produttori\/pasta-poiatti\/\"><em><strong>P\u00e2tes Poiatti<\/strong>\u00a0<\/em><\/a>est n\u00e9 en 1946 \u00e0 Mazara del Vallo dans la province de Trapani.<br>Les Poiatti sont des p\u00e2tes uniques car elles sont \u00e9labor\u00e9es avec le meilleur bl\u00e9, celui de Sicile. Gr\u00e2ce \u00e0 Domenico Poiatti, propri\u00e9taire d&#039;anciens moulins, dans une p\u00e9riode tr\u00e8s difficile pour l&#039;Italie, il eut l&#039;intuition de cr\u00e9er une usine de p\u00e2tes \u00e0 Mazara del Vallo, en Sicile. Aujourd&#039;hui, cette tradition se perp\u00e9tue gr\u00e2ce \u00e0 ses fils Giovanni et Maurizio qui ont h\u00e9rit\u00e9 de leur p\u00e8re la passion des p\u00e2tes. L\u00e0\u00a0<strong><a href=\"https:\/\/www.danielesciarotta.it\/fr\/produttori\/pasta-poiatti\/\">Poiatti<\/a><\/strong>\u00a0elle produit aujourd&#039;hui 100 formes de p\u00e2tes, de la semoule de bl\u00e9 dur aux p\u00e2tes aux \u0153ufs, des p\u00e2tes \u00e9tir\u00e9es au bronze au Cous Cous. Le bl\u00e9 utilis\u00e9 pour les p\u00e2tes est sicilien, obtenu avec du bl\u00e9 s\u00e9lectionn\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"<p>La pasta Poiatti Lingue di Passero sono piccoli semini di grano duro siciliano che rendono pi\u00f9 vivaci e sfiziose le minestre per i pi\u00f9 piccoli e non. Pasta Poiatti\u00a0nasce nel 1946 a Mazara del vallo in provincia di Trapani.Poiatti \u00e8 una pasta unica perch\u00e9 \u00e8 fatta con il grano migliore, quello siciliano. Grazie a Domenico [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,458,1],"tags":[111],"class_list":["post-1296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-e-riso","category-pasta-poiatti","category-senza-categoria","tag-pasta"],"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>Pasta Poiatti Lingue di Passero Grano duro Siciliano - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"La pasta Poiatti Lingue di Passero sono piccoli semini di grano duro siciliano che rendono pi\u00f9 vivaci e sfiziose le minestre.\" \/>\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\/fr\/pasta-poiatti-lingue-di-passero-grano-duro-siciliano.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"P\u00e2tes Poiatti Langues de bl\u00e9 dur sicilien Passero - Daniele Sciarotta","description":"Les p\u00e2tes Poiatti Lingue di Passero sont de petites graines de bl\u00e9 dur sicilien qui rendent les soupes plus vives et d\u00e9licieuses.","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\/fr\/pasta-poiatti-lingue-di-passero-grano-duro-siciliano.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/pasta-poiatti-lingue-di-passero-grano-duro-siciliano.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Pasta Poiatti Lingue di Passero Grano duro Siciliano"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/1296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/comments?post=1296"}],"version-history":[{"count":6,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/1296\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/posts\/1296\/revisions\/1412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media\/1299"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/media?parent=1296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/categories?post=1296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/fr\/wp-json\/wp\/v2\/tags?post=1296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}