{"id":12368,"date":"2017-02-18T21:56:12","date_gmt":"2017-02-19T00:56:12","guid":{"rendered":"http:\/\/olivopampa.com.br\/?p=12368"},"modified":"2017-02-18T21:56:12","modified_gmt":"2017-02-19T00:56:12","slug":"lolio-per-frittura-firmato-dallo-chef-e-certificato-dalluniversita-di-bologna-il-sole-24-ore","status":"publish","type":"post","link":"https:\/\/olivopampa.com.br\/?p=12368","title":{"rendered":"L\u2019olio per frittura firmato dallo chef e certificato dall\u2019universit\u00e0 di Bologna &#8211; Il Sole 24 Ore"},"content":{"rendered":"<p><a href=\"http:\/\/mobile.ilsole24ore.com\/solemobile\/main\/art\/food\/2017-02-15\/l-olio-frittura-firmato-chef-e-certificato-dall-universita-bologna-162731.shtml?uuid=AEYm3aW&#038;refresh_ce=1\"><img decoding=\"async\" class=\"alignnone size-full\" src=\"http:\/\/olivopampa.com.br\/wp-content\/uploads\/2017\/02\/fotohome2.jpg\" alt=\"\" \/><\/a><\/p>\n<blockquote><p>\u00c8 ricco in vitamina E e di acidi grassi monoinsaturi, \u00e8 stabile alle alte temperature e fluido a bassa temperatura, non crea schiuma n\u00e9 fumo, non sviluppa odore di rancido, non evidenzia trasferimenti di sapore o di colore. \u00c8 con queste caratteristiche che Olitalia lancia sul mercato Frienn, l&#8217;olio<\/p><\/blockquote>\n<p>Fonte: <em><a href=\"http:\/\/www.ilsole24ore.com\/art\/food\/2017-02-15\/l-olio-frittura-firmato-chef-e-certificato-dall-universita-bologna-162731.shtml?uuid=AEYm3aW\">L\u2019olio per frittura firmato dallo chef e certificato dall\u2019universit\u00e0 di Bologna &#8211; Il Sole 24 Ore<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c8 ricco in vitamina E e di acidi grassi monoinsaturi, \u00e8 stabile alle alte temperature e fluido a bassa temperatura, non crea schiuma n\u00e9 fumo, non sviluppa odore di rancido, non evidenzia trasferimenti di sapore o di colore. \u00c8 con &hellip; <a href=\"https:\/\/olivopampa.com.br\/?p=12368\">Continue lendo <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12368","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12368"}],"version-history":[{"count":1,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12368\/revisions"}],"predecessor-version":[{"id":12370,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=\/wp\/v2\/posts\/12368\/revisions\/12370"}],"wp:attachment":[{"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivopampa.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}