{"id":2108,"date":"2024-03-10T14:09:50","date_gmt":"2024-03-10T13:09:50","guid":{"rendered":"https:\/\/lerasole.it\/2024\/03\/chefkoch-matteo-gewinnt-die-vi-ausgabe-der-ricibiamo\/"},"modified":"2024-03-10T14:34:37","modified_gmt":"2024-03-10T13:34:37","slug":"chefkoch-matteo-gewinnt-die-vi-ausgabe-der-ricibiamo","status":"publish","type":"post","link":"https:\/\/lerasole.it\/de\/chefkoch-matteo-gewinnt-die-vi-ausgabe-der-ricibiamo\/","title":{"rendered":"Chefkoch Matteo gewinnt die VI. Ausgabe der RicibiAMO"},"content":{"rendered":"\n<p>Unser K\u00fcchenchef Matteo Porru gewinnt die 5. Ausgabe des RicibiAMO-Wettbewerbs, der der nachhaltigen K\u00fcche gewidmet ist, in der Kategorie Professionelle K\u00f6che.<\/p>\n\n<p>Matteo entschied sich f\u00fcr ein Rezept, das er studiert und f\u00fcr die Mitarbeiter unseres Restaurants zubereitet hatte, ausgehend von recycelten Zutaten.<\/p>\n\n<p>Der Name des Rezepts lautet &#8222;Reis, Artischocke und K\u00fcrbis Null&#8220;<\/p>\n\n<p>5 Gr\u00fcnde, warum es nachhaltig ist  <br\/>&#8222;Dieses Rezept entstand aus der Wiederherstellung eines Artischockenrisottos (das mit marinierter Forelle verfeinert werden musste), dieser &#8222;Rest&#8220; von Reis im Topf wurde zum Mittagsreis f\u00fcr das Personal.&#8220;<\/p>\n\n<p>F\u00fcr dieses Rezept haben wir nur K\u00fcrbis in all seinen Teilen hinzugef\u00fcgt. Die Gr\u00fcnde, warum wir es f\u00fcr nachhaltig halten, sind:<br\/>1\u00b0, weil es aus einer &#8222;Wiederherstellung&#8220; eines anderen Rezepts stammt<br\/>2\u00b0, weil wir 100% unserer Rohstoffe (vom lokalen Null-km-Markt) verwendet haben<br\/>3\u00b0 Wir haben kein Fleisch oder Fisch verwendet, die eine hohe Umweltbelastung haben<br\/>4\u00b0 Es ist auch nachhaltig w\u00e4hrend der Bedienung des Restaurants, praktisch zu sein<br\/>5\u00b0 hat niedrige Lebensmittelkosten.<\/p>\n\n<p>Die Fotos des Rezepts und des Gewinnspiels in der Galerie:<\/p>\n\n<div class=\"wp-block-jetpack-tiled-gallery aligncenter is-style-rectangular\"><div class=\"tiled-gallery__gallery\"><div class=\"tiled-gallery__row\"><div class=\"tiled-gallery__col\" style=\"flex-basis:66.71109%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"1075\" data-id=\"2092\" data-link=\"https:\/\/lerasole.it\/?attachment_id=2092\" data-url=\"https:\/\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135930-1024x1019.png\" data-width=\"1080\" src=\"https:\/\/i1.wp.com\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135930-1024x1019.png?ssl=1\" data-amp-layout=\"responsive\"><\/figure><\/div><div class=\"tiled-gallery__col\" style=\"flex-basis:33.28891%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"1072\" data-id=\"2095\" data-link=\"https:\/\/lerasole.it\/?attachment_id=2095\" data-url=\"https:\/\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135937-1024x1016.png\" data-width=\"1080\" src=\"https:\/\/i2.wp.com\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135937-1024x1016.png?ssl=1\" data-amp-layout=\"responsive\"><\/figure><figure class=\"tiled-gallery__item\"><img decoding=\"async\" alt=\"\" data-height=\"1076\" data-id=\"2098\" data-link=\"https:\/\/lerasole.it\/?attachment_id=2098\" data-url=\"https:\/\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135944-1024x1020.png\" data-width=\"1080\" src=\"https:\/\/i2.wp.com\/lerasole.it\/wp-content\/uploads\/2024\/03\/Screenshot_20240310-135944-1024x1020.png?ssl=1\" data-amp-layout=\"responsive\"><\/figure><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Unser K\u00fcchenchef Matteo Porru gewinnt die 5. Ausgabe des RicibiAMO-Wettbewerbs, der der nachhaltigen K\u00fcche gewidmet ist, in der Kategorie Professionelle K\u00f6che. Matteo entschied sich f\u00fcr ein Rezept, das er studiert und f\u00fcr die Mitarbeiter unseres Restaurants zubereitet hatte, ausgehend von recycelten Zutaten. Der Name des Rezepts lautet &#8222;Reis, Artischocke und K\u00fcrbis Null&#8220; 5 Gr\u00fcnde, warum [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2103,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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Moratti","author_link":"https:\/\/lerasole.it\/de\/author\/claudioleevee-it\/"},"uagb_comment_info":0,"uagb_excerpt":"Unser K\u00fcchenchef Matteo Porru gewinnt die 5. Ausgabe des RicibiAMO-Wettbewerbs, der der nachhaltigen K\u00fcche gewidmet ist, in der Kategorie Professionelle K\u00f6che. Matteo entschied sich f\u00fcr ein Rezept, das er studiert und f\u00fcr die Mitarbeiter unseres Restaurants zubereitet hatte, ausgehend von recycelten Zutaten. Der Name des Rezepts lautet &#8222;Reis, Artischocke und K\u00fcrbis Null&#8220; 5 Gr\u00fcnde, warum&hellip;","_links":{"self":[{"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/posts\/2108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/comments?post=2108"}],"version-history":[{"count":2,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/posts\/2108\/revisions"}],"predecessor-version":[{"id":2112,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/posts\/2108\/revisions\/2112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/media\/2103"}],"wp:attachment":[{"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/media?parent=2108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/categories?post=2108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/tags?post=2108"},{"taxonomy":"categoria-menu","embeddable":true,"href":"https:\/\/lerasole.it\/de\/wp-json\/wp\/v2\/categoria-menu?post=2108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}