{"id":50601,"date":"2023-12-14T00:00:00","date_gmt":"2023-12-13T23:00:00","guid":{"rendered":"https:\/\/imagazine.it\/cucina-nuovi-riconoscimenti-per-gloria-clama\/"},"modified":"2023-12-14T00:00:00","modified_gmt":"2023-12-13T23:00:00","slug":"cucina-nuovi-riconoscimenti-per-gloria-clama","status":"publish","type":"post","link":"https:\/\/imagazine.it\/home_desk\/cucina-nuovi-riconoscimenti-per-gloria-clama\/","title":{"rendered":"Cucina, nuovi riconoscimenti per Gloria Clama"},"content":{"rendered":"<p> \tRAVEO \u2013 Un percorso che non accenna a fermarsi, quello di chef <strong>Gloria Clama<\/strong> e del suo ristorante <em>Indini\u00f2<\/em> di Raveo, che conclude l\u2019anno aggiudicandosi tre tra i pi\u00f9 importanti riconoscimenti nel mondo della cucina italiana: l\u2019inserimento nella <em>Guida Michelin<\/em>, in quella del <em>Gambero Rosso<\/em> e nelle <em>Guide dell\u2019Espresso<\/em>.<\/p>\n<p> \tSempre quest\u2019anno l\u2019ex concorrente di Masterchef ha fatto il suo ingresso <strong>nell\u2019Associazione Italiana Ambasciatori del Gusto<\/strong>, fondatasi al fine di promuovere l&#8217;Italia nel mondo attraverso la cultura della cucina di qualit\u00e0 e la tutela del\u00a0patrimonio enogastronomico\u00a0e\u00a0agroalimentare.<\/p>\n<p> \t\u201cCucinare con ingredienti, anche apparentemente, insoliti \u2013 commenta Gloria Clama \u2013 \u00e8 un rendere omaggio ogni giorno al posto dove sono cresciuta. Ma, al contempo, non \u00e8 una sfida facile, perch\u00e9 richiede ricerca, attenzione, cura e pensiero innovativo. Quando sul piatto riesco a sentire i profumi e i sapori del bosco, capisco che l\u2019anima della mia cucina \u00e8 tutta racchiusa l\u00ec. Ecco perch\u00e9 ricevere riconoscimenti come questi fa molto piacere\u201d.<\/p>\n<p> \t\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La chef friulana \u00e8 stata inserita nella Guida Michelin, in quella del Gambero Rosso e nelle Guide dell\u2019Espresso<\/p>\n","protected":false},"author":28,"featured_media":50602,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"dwc-title":[],"dwc-content":[],"footnotes":""},"categories":[6],"tags":[],"class_list":["post-50601","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\/02\/55412-1.webp",750,582,false],"landscape":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"portraits":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-150x150.webp",150,150,true],"medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-300x233.webp",300,233,true],"large":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",640,497,false],"thumblist":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-300x300.webp",300,300,true],"thumbrelated":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-500x500.webp",500,500,true],"meccarouselthumb":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-474x324.webp",474,324,true],"gridsquare":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-391x260.webp",391,260,true],"tileview":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-300x400.webp",300,400,true],"1536x1536":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"2048x2048":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"newsup-slider-full":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"newsup-featured":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",750,582,false],"newsup-medium":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1-720x380.webp",720,380,true],"tptn_thumbnail":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",250,194,false],"sow-carousel-default":["https:\/\/imagazine.it\/wp-content\/uploads\/2024\/02\/55412-1.webp",235,182,false]},"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":"La chef friulana \u00e8 stata inserita nella Guida Michelin, in quella del Gambero Rosso e nelle Guide dell\u2019Espresso","_links":{"self":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/50601","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=50601"}],"version-history":[{"count":0,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/posts\/50601\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media\/50602"}],"wp:attachment":[{"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/media?parent=50601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/categories?post=50601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imagazine.it\/home_desk\/wp-json\/wp\/v2\/tags?post=50601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}