{"id":1001,"date":"2013-11-29T14:40:46","date_gmt":"2013-11-29T14:40:46","guid":{"rendered":"http:\/\/www.ylla1878.com\/blog\/?p=1001"},"modified":"2013-11-29T14:46:45","modified_gmt":"2013-11-29T14:46:45","slug":"antonio-martos-propietari-de-l%c3%a1lbero-pizzeries-i-client-nostre-guanya-el-campionat-de-pizza-cl%c3%a0ssica-de-la-toscana","status":"publish","type":"post","link":"https:\/\/www.ylla1878.com\/blog\/2013\/11\/antonio-martos-propietari-de-l%c3%a1lbero-pizzeries-i-client-nostre-guanya-el-campionat-de-pizza-cl%c3%a0ssica-de-la-toscana\/","title":{"rendered":"Antonio Martos, propietari de L\u00e1lbero Pizzeries i client nostre, guanya el campionat de pizza cl\u00e0ssica de la Toscana"},"content":{"rendered":"

\"\"<\/p>\n

Sempre ens agrada felicitar als nostres clients pels seus \u00e8xits i en aquesta ocasi\u00f3 encara m\u00e9s ja que Antonio Martos, propietari de les pizzeries malaguenyes L\u00e1lbero ha guanyat el campionat de pizza cl\u00e0ssica de la Toscana<\/strong> amb la nostre farina per pizzes<\/a>.<\/p>\n

La pizza guanyadora ha estat la Paula, una creaci\u00f3 pr\u00f2pia feta amb una massa de 100 hores de fermentaci\u00f3 elaborada amb la nostre farina. Pels ingredients s\u2019ha inspirat amb la gastronomia pr\u00f2pia de la zona de la Toscana: mozzarela fresca, pecorino, peperonccino, lardo (similar a la cansalada), tom\u00e0quets cherry i nous.<\/p>\n

Aquest no va ser l\u2019\u00fanic trofeu que Antonio Martos va aconseguir en aquest campionat, tamb\u00e9 es va aconseguir la medalla d\u2019or per la pizza acrob\u00e0tica i la medalla de plata en la categoria de velocitat.<\/p>\n

Des de Ylla 1878 ens sentim molt orgullosos de ser els seus prove\u00efdors i li desitgem molts m\u00e9s \u00e8xits!<\/p>\n","protected":false},"excerpt":{"rendered":"

Sempre ens agrada felicitar als nostres clients pels seus \u00e8xits i en aquesta ocasi\u00f3 encara m\u00e9s ja que Antonio Martos, […]<\/p>\n","protected":false},"author":2,"featured_media":1002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,1],"tags":[328,135,327,61,60],"class_list":["post-1001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-del-sector","category-blog","tag-campionat-de-pizza-classica-de-la-toscana","tag-cultura-de-la-pizza","tag-fermentacio-de-la-massa-per-pizza","tag-massa-per-pizza","tag-pizza"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":3,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1008,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/posts\/1001\/revisions\/1008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media\/1002"}],"wp:attachment":[{"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ylla1878.com\/blog\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}