{"id":33252,"date":"2020-04-29T00:00:00","date_gmt":"2020-04-28T23:00:00","guid":{"rendered":"https:\/\/imagazine.it\/?p=33252"},"modified":"2020-04-29T00:00:00","modified_gmt":"2020-04-28T23:00:00","slug":"la-cucina-friulana-a-sostegno-di-medici-e-infermieri-del-niguarda","status":"publish","type":"post","link":"https:\/\/imagazine.it\/home_desk\/la-cucina-friulana-a-sostegno-di-medici-e-infermieri-del-niguarda\/","title":{"rendered":"La cucina friulana a sostegno di medici e infermieri del Niguarda"},"content":{"rendered":"<p>In tempo di Coronavirus la cucina friulana di L&#39;Osteria della Stazione &#8211; L\u2019Originale arriva nelle case dei residenti milanesi, delle zone 2 e 3, con l\u2019oste <strong>Gunnar Cautero<\/strong>, nel rispetto dei presidi disposti Anti Covid-19.<\/p>\n<p>Il men\u00f9 sposa come sempre la cucina friulana con quella lombarda e propone, oltre al frico, una selezione di salumi friulani, un primo piatto tipicamente lombardo &#8211; il riso al salto &#8211; tre secondi piatti e due dessert all\u2019insegna del Friuli, la gubana e lo strudel, oltre a una selezione di vini e birre friulane.<\/p>\n<p>Cautero ha voluto in questo particolare momento dare un suo personale contributo ai medici e infermieri dell\u2019ASST Grande Ospedale Metropolitano Niguarda con una raccolta fondi per acquistare dispositivi di protezione destinati al personale sanitario.<\/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.jpg\" 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>Lo storico locale meneghino, situato in via dei Popoli Uniti, a due passi dallo scalo ferroviario, \u00e8 gestito da quasi 8 anni dall\u2019udinese Gunnar Cautero e propone pietanze composte almeno al 70% di materia prima proveniente dal Friuli Venezia Giulia.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grazie a L&#8217;Osteria della Stazione<\/p>\n","protected":false},"author":28,"featured_media":33253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"dwc-title":[],"dwc-content":[],"footnotes":""},"categories":[6],"tags":[],"class_list":["post-33252","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\/33793-1.webp",750,487,false],"landscape":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"portraits":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1-150x150.webp",150,150,true],"medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1-300x195.webp",300,195,true],"large":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",640,416,false],"thumblist":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",300,195,false],"thumbrelated":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",500,325,false],"meccarouselthumb":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",474,308,false],"gridsquare":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",391,254,false],"tileview":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",300,195,false],"1536x1536":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"2048x2048":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"newsup-slider-full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"newsup-featured":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",750,487,false],"newsup-medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1-720x380.webp",720,380,true],"tptn_thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1.webp",250,162,false],"sow-carousel-default":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/01\/33793-1-272x182.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":"Grazie a L'Osteria della Stazione","_links":{"self":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/33252","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=33252"}],"version-history":[{"count":0,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/33252\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media\/33253"}],"wp:attachment":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media?parent=33252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/categories?post=33252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/tags?post=33252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}