{"id":30312,"date":"2019-11-04T00:00:00","date_gmt":"2019-11-03T23:00:00","guid":{"rendered":"https:\/\/imagazine.it\/?p=30312"},"modified":"2019-11-04T00:00:00","modified_gmt":"2019-11-03T23:00:00","slug":"i-ristoratori-della-carnia-alla-sfida-di-borghese","status":"publish","type":"post","link":"https:\/\/imagazine.it\/home_desk\/i-ristoratori-della-carnia-alla-sfida-di-borghese\/","title":{"rendered":"I ristoratori della Carnia alla sfida di Borghese"},"content":{"rendered":"<p>Non c\u2019\u00e8 due senza tre. Grazie alla consolidata collaborazione tra PromoturismoFVG e la produzione del programma Dry Media, lo<strong>\u00a0chef Alessandro Borghese<\/strong>\u00a0e la sua troupe ritornano da oggi e per la terza volta in Friuli Venezia Giulia accendendo i riflettori sulle eccellenze enogastronomiche della Carnia.<\/p>\n<p>Dopo la nomina del miglior ristorante di frontiera a Trieste nel 2016, che ha visto come vincitore il ristorante <em>Chimera di bacco<\/em> e <u><a href=\"http:\/\/www.imagazine.it\/notizie-trieste-gorizia-udine-friuli\/5593\" target=\"_blank\" rel=\"noopener\">del miglior ristorante con annessa cantina vitivinicola del Collio nel 2017<\/a><\/u> per il quale \u00e8 stato nominato l\u2019agriturismo <em>Wine&#038;Beer Alturis<\/em> di Cividale del Friuli (aderente alla Strada del Vino e dei Sapori del FVG), quest\u2019anno sono i piatti e i prodotti della Carnia a essere i protagonisti per il Friuli Venezia Giulia della puntata che uno dei programmi enogastronomici pi\u00f9 seguiti e appassionanti del panorama televisivo italiano dedica alla nostra regione. Da oggi 4 novembre a gioved\u00ec 7 si svolgono infatti le riprese del programma che vedranno sfidarsi a colpi di prelibatezze i 4 ristoranti scelti dalla produzione come partecipanti.<\/p>\n<p><a href=\"http:\/\/imagazinevideotruck.it\/outlet\/relink.html\" target=\"_top\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" align=\"LEFT\" height=\"250\" src=\"http:\/\/imagazinevideotruck.it\/outlet\/outlet30.gif\" width=\"300\" alt=\"\" title=\"\"><\/a><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Il tema della puntata \u00e8 al momento ancora\u00a0<em>top-secret<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nuova puntata di &#8220;4 Ristoranti&#8221;<\/p>\n","protected":false},"author":28,"featured_media":30313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"dwc-title":[],"dwc-content":[],"footnotes":""},"categories":[6],"tags":[],"class_list":["post-30312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societa"],"rttpg_featured_image_url":{"full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"landscape":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"portraits":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1-150x150.webp",150,150,true],"medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1-300x200.webp",300,200,true],"large":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"thumblist":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",300,200,false],"thumbrelated":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",500,333,false],"meccarouselthumb":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",474,316,false],"gridsquare":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",391,260,false],"tileview":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",300,200,false],"1536x1536":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"2048x2048":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"newsup-slider-full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"newsup-featured":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",600,400,false],"newsup-medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1-600x380.webp",600,380,true],"tptn_thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1.webp",250,167,false],"sow-carousel-default":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/31551-1-272x182.webp",272,182,true]},"rttpg_author":{"display_name":"redazione","author_link":"https:\/\/imagazine.it\/home_desk\/author\/redazione\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/imagazine.it\/home_desk\/category\/societa\/\" rel=\"category tag\">SOCIET\u00c0<\/a>","rttpg_excerpt":"Nuova puntata di \"4 Ristoranti\"","_links":{"self":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/30312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/comments?post=30312"}],"version-history":[{"count":0,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/30312\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media\/30313"}],"wp:attachment":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media?parent=30312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/categories?post=30312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/tags?post=30312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}