{"id":6037,"date":"2026-01-08T08:30:04","date_gmt":"2026-01-08T08:30:04","guid":{"rendered":"https:\/\/foodexp.cambia-marketing.it\/?p=6037"},"modified":"2026-01-08T08:30:04","modified_gmt":"2026-01-08T08:30:04","slug":"francesco-sodano-e-un-clamoroso-piccione-100-giorni","status":"publish","type":"post","link":"https:\/\/foodexp.it\/en\/francesco-sodano-e-un-clamoroso-piccione-100-giorni\/","title":{"rendered":"Francesco Sodano and a sensational pigeon 100 days"},"content":{"rendered":"<p class=\"translation-block\">Ecco la traduzione in inglese, mantenendo i tag HTML e la formattazione originale:\n\n\nFor <strong>Francesco Sodano<\/strong>, chef of the restaurant <em>Famiglia Rana<\/em> in the Verona area (one of Italy's two new two-starred restaurants), time is a fundamental ingredient. He learned this as a child in his native Somma Vesuviana, watching the famous Piennolo tomatoes being woven into long hanging bunches (the \"piennoli\"): month after month, they concentrated their flavor\u2014almost a magical consequence of the devoted waiting of those who anticipated consuming them.\n\n\nThe son of hotel management school teachers and therefore an avid reader of cookbooks and culinary magazines, with a knowledge of an impressive variety of techniques, he confessed his creed at <em>FoodExp<\/em>: technique must always be at the service of taste, and technology applied to catering must not transform it into something it isn't. To be clear: technology is fundamental, especially today, but cooking must remain emotional. For the audience, <strong>Sodano<\/strong> prepared one of the most appreciated dishes of the entire two-day <em>FoodExp<\/em> event: the <em>100-day Pigeon<\/em>. It is preserved in beeswax for exactly one hundred days (because time, as mentioned, is an ingredient) and then presented in different ways: the breast with pollen garum, lavender, and honey; the leg cooked confit with a honey glaze; and the liver in katsuobushi style.<\/p>","protected":false},"excerpt":{"rendered":"<p>Per Francesco Sodano, chef del ristorante Famiglia Rana nel Veronese (uno dei due nuovi bistellati d\u2019Italia), il tempo \u00e8 un ingrediente fondamentale. Ebbe modo di apprenderlo da piccolo, quando nella sua Somma Vesuviana vedeva intrecciare i famosi pomodori del piennolo in lunghi pendoli, per l\u2019appunto: mese dopo mese concentravano il sapore, quasi una conseguenza magica [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6038,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ristorazione"],"_links":{"self":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/comments?post=6037"}],"version-history":[{"count":1,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6037\/revisions"}],"predecessor-version":[{"id":6039,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6037\/revisions\/6039"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media\/6038"}],"wp:attachment":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media?parent=6037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/categories?post=6037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/tags?post=6037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}