{"id":3662,"date":"2018-06-02T09:01:39","date_gmt":"2018-06-02T09:01:39","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3662"},"modified":"2024-12-02T17:47:31","modified_gmt":"2024-12-02T16:47:31","slug":"otranto-suoni-e-sapori-del-salento-e-di-puglia-2018","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/place-to-go\/otranto\/otranto-suoni-e-sapori-del-salento-e-di-puglia-2018\/","title":{"rendered":"Otranto: Sounds and flavors of Salento and Puglia 2018"},"content":{"rendered":"

The historic center of<\/strong> Otranto hosts the third edition of Sounds and Flavors of Salento and Puglia 2018<\/strong>, a very important event of food, traditions, culture, good drinking and good music, June 1 to 3.<\/p>\n

More than 90 exhibitors of typical products present, several showcooking.<\/p>\n

We are fortunate to be able to collaborate for the second year in a row with the organizing staff of Suoni e Sapori, and we were positively impressed by the efficiency of the organizing machine, skillfully coordinated by the creator<\/strong> Sergio Petio<\/strong>.<\/p>\n

We speak of organizational machine because the event covers the entirety of the town of Idruntina and involves a large staff of multifaceted people including exhibitors, stage fitters, musicians, sound engineers, TV presenters, restaurateurs and chefs.<\/p>\n

Last year we chronicled the events with one of our fantastic videos, filmed the showcooking of Ivan Tronci our ambassador chef and delighted you with the video-recipe of Spaghettone Benedetto Cavalieri in tomato water, on wild arugula and almond pesto.<\/a><\/p>\n

Ivan Tronci today will tell you about a different Salento, with a unique combination of flavors<\/h2>\n

Today, on the Heroes’ waterfront, our beloved chef will tell of a different Salento through a phantasmagorical recipe.<\/p>\n

We have an obligation of confidentiality about the recipe that will be created this evening, however, a small preview we can reveal: the dish “Lime marinated white shrimp on pearl salad with Ruliano ham ice cream and Friscous<\/strong> \u201d will embrace the flavors of the sea and the land of Salento in an incredible way.<\/p>\n

We look forward to seeing you this evening, on the Heroes waterfront with our superchef Ivan Tronci and many Foodisti friends.<\/p>\n

[Staff photograph of Sounds and Flavors of Salento and Puglia 2017].<\/p>\n","protected":false},"excerpt":{"rendered":"

The historic center of Otranto hosts the third edition of Sounds and Flavors of Salento and Puglia 2018, a very important event of food, traditions, culture, good drinking and good music, June 1 to 3. More than 90 exhibitors of typical products present, several showcooking. We are fortunate to be able to collaborate for the […]<\/p>\n","protected":false},"author":4,"featured_media":3664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":"","footer-sml-layout":"","ast-disable-related-posts":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-3662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-otranto"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3662"}],"version-history":[{"count":2,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3662\/revisions"}],"predecessor-version":[{"id":5819,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3662\/revisions\/5819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}