{"id":12978,"date":"2019-04-19T16:57:50","date_gmt":"2019-04-19T14:57:50","guid":{"rendered":"https:\/\/cookyourlife.nl\/?post_type=recipe&#038;p=12978"},"modified":"2020-09-18T11:05:24","modified_gmt":"2020-09-18T09:05:24","slug":"italian-regions","status":"publish","type":"post","link":"https:\/\/cookyourlife.nl\/en\/italian-regions\/","title":{"rendered":"Italian regions"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-19419\" class=\"wprm-recipe-container\" data-recipe-id=\"19419\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-cookyourlife-template-2\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Italian regions<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/cookyourlife.nl\/en\/wprm_print\/italian-regions\" style=\"color: #ffffff;background-color: #e02424;border-color: #e02424;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"19419\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><g><path d=\"M12,0 C18.627,0 24,4.373 24,11 C24,19.406 18.646,24 18.646,24 L18.646,24 L5.354,24 C5.354,24 0,19.406 0,11 C0,4.373 5.373,0 12,0 Z M12,2 C6.206,2 2,5.785 2,11 C2,16.956 4.962,20.716 6.168,22 L6.168,22 L17.832,22 C19.032,20.724 22,16.962 22,11 C22,5.785 17.794,2 12,2 Z M15.4175,17.7983 C15.9697847,17.7983 16.4175,18.2460153 16.4175,18.7983 C16.4175,19.3111358 16.0314598,19.7338072 15.5341211,19.7915723 L15.4175,19.7983 L8.5825,19.7983 C8.03021525,19.7983 7.5825,19.3505847 7.5825,18.7983 C7.5825,18.2854642 7.96854019,17.8627928 8.46587887,17.8050277 L8.5825,17.7983 L15.4175,17.7983 Z M12,4.2544 C15.173,4.2544 17.746,6.8264 17.746,10.0004 C17.746,13.1734 15.173,15.7454 12,15.7454 C8.827,15.7454 6.254,13.1734 6.254,10.0004 C6.254,6.8264 8.827,4.2544 12,4.2544 Z M10.9999773,6.38993761 C9.41864646,6.82850486 8.254,8.28073633 8.254,10.0004 C8.254,12.0654 9.935,13.7454 12,13.7454 C14.065,13.7454 15.746,12.0654 15.746,10.0004 C15.746,8.28110051 14.5818468,6.82911997 13.0010273,6.39021638 L13,9.2962 C13,9.84848475 12.5522847,10.2962 12,10.2962 C11.4871642,10.2962 11.0644928,9.91015981 11.0067277,9.41282113 L11,9.2962 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-none wprm-recipe-table-borders-inside\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"border-width: 0;border-style: dotted;border-color: #666666;\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italian<\/span><\/div><\/div>\n    <\/div>\n    <div>\n        <div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M15.9199,4.9443 L18.1399,2.7243 C18.5509,2.3133 19.0909,2.1083 19.6299,2.1083 C20.1699,2.1083 20.7099,2.3133 21.1209,2.7243 C21.9429,3.5473 21.9419,4.8843 21.1209,5.7073 L18.9019,7.9253 C18.0799,8.7483 16.7419,8.7483 15.9199,7.9253 C15.0979,7.1033 15.0979,5.7663 15.9199,4.9443 M23.5529,22.1383 L13.3369,11.9233 L15.3109,9.9493 C15.9559,10.3353 16.6809,10.5413 17.4109,10.5413 C18.4629,10.5413 19.5159,10.1403 20.3159,9.3403 L22.5349,7.1213 C24.1369,5.5183 24.1369,2.9123 22.5349,1.3103 C21.7599,0.5343 20.7279,0.1073 19.6299,0.1073 C18.5329,0.1073 17.5019,0.5343 16.7259,1.3103 L14.5059,3.5303 C13.7299,4.3063 13.3029,5.3383 13.3029,6.4343 C13.3029,7.1883 13.5179,7.9053 13.8959,8.5363 L11.9229,10.5083 L9.9489,8.5353 C10.8909,6.9593 10.6959,4.8863 9.3399,3.5303 L6.1039,0.2933 C5.7129,-0.0977 5.0799,-0.0977 4.6899,0.2933 C4.2989,0.6833 4.2989,1.3163 4.6899,1.7073 L7.9259,4.9443 C8.4909,5.5093 8.6579,6.3153 8.4459,7.0323 L3.6539,2.2403 C3.2639,1.8493 2.6309,1.8493 2.2399,2.2403 C1.8499,2.6313 1.8499,3.2633 2.2399,3.6543 L7.0319,8.4463 C6.3149,8.6583 5.5089,8.4913 4.9429,7.9253 L1.7069,4.6893 C1.3159,4.2983 0.6839,4.2983 0.2929,4.6893 C-0.0981,5.0803 -0.0981,5.7133 0.2929,6.1033 L3.5289,9.3403 C4.3309,10.1403 5.3829,10.5413 6.4349,10.5413 C7.1649,10.5413 7.8899,10.3353 8.5349,9.9493 L10.5089,11.9233 L0.2929,22.1383 C-0.0981,22.5293 -0.0981,23.1623 0.2929,23.5523 C0.4879,23.7483 0.7439,23.8453 0.9999,23.8453 C1.2559,23.8453 1.5119,23.7483 1.7069,23.5523 L11.9229,13.3373 L22.1389,23.5523 C22.3339,23.7483 22.5899,23.8453 22.8459,23.8453 C23.1019,23.8453 23.3569,23.7483 23.5529,23.5523 C23.9429,23.1623 23.9429,22.5293 23.5529,22.1383\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\t\t\n    <\/div>\n<\/div>\n\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-19419-instructions-container wprm-block-text-normal\" data-recipe=\"19419\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<div class=\"wprm-recipe-media-toggle-container wprm-toggle-container wprm-block-text-normal\" style=\"background-color: #ffffff;border-color: #616161;color: #616161;border-radius: 3px;\"><button class=\"wprm-recipe-media-toggle wprm-toggle wprm-toggle-active\" data-state=\"on\" data-recipe=\"19419\" style=\"background-color: #616161;color: #ffffff;\" aria-label=\"Show instruction media\"><span class=\"wprm-recipe-icon wprm-toggle-icon wprm-toggle-icon-active\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" stroke-linecap=\"square\" stroke-linejoin=\"miter\" stroke-width=\"1\" transform=\"translate(0.5 0.5)\" fill=\"#ffffff\" stroke=\"#ffffff\"><circle data-color=\"color-2\" cx=\"12\" cy=\"13\" r=\"5\" fill=\"none\" stroke-miterlimit=\"10\"\/><path d=\"M21,22H3a2,2,0,0,1-2-2V7A2,2,0,0,1,3,5H7L9,2h6l2,3h4a2,2,0,0,1,2,2V20A2,2,0,0,1,21,22Z\" fill=\"none\" stroke=\"#ffffff\" stroke-miterlimit=\"10\"\/><circle data-color=\"color-2\" data-stroke=\"none\" cx=\"4\" cy=\"8\" r=\"1\" stroke=\"none\"\/><\/g><\/svg><\/span><span class=\"wprm-recipe-icon wprm-toggle-icon wprm-toggle-icon-inactive\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" stroke-linecap=\"square\" stroke-linejoin=\"miter\" stroke-width=\"1\" transform=\"translate(0.5 0.5)\" fill=\"#616161\" stroke=\"#616161\"><circle data-color=\"color-2\" cx=\"12\" cy=\"13\" r=\"5\" fill=\"none\" stroke-miterlimit=\"10\"\/><path d=\"M21,22H3a2,2,0,0,1-2-2V7A2,2,0,0,1,3,5H7L9,2h6l2,3h4a2,2,0,0,1,2,2V20A2,2,0,0,1,21,22Z\" fill=\"none\" stroke=\"#616161\" stroke-miterlimit=\"10\"\/><circle data-color=\"color-2\" data-stroke=\"none\" cx=\"4\" cy=\"8\" r=\"1\" stroke=\"none\"\/><\/g><\/svg><\/span><\/button><button class=\"wprm-recipe-media-toggle wprm-toggle\" data-state=\"off\" data-recipe=\"19419\" style=\"background-color: #616161;color: #ffffff;border-left: 1px solid #616161;\" aria-label=\"Hide instruction media\"><span class=\"wprm-recipe-icon wprm-toggle-icon wprm-toggle-icon-active\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" stroke-linecap=\"square\" stroke-linejoin=\"miter\" stroke-width=\"1\" transform=\"translate(0.5 0.5)\" fill=\"#ffffff\" stroke=\"#ffffff\"><circle data-color=\"color-2\" cx=\"12\" cy=\"12\" r=\"4\" fill=\"none\" stroke-miterlimit=\"10\"\/><path d=\"M22,8v9a2,2,0,0,1-2,2H10\" fill=\"none\" stroke=\"#ffffff\" stroke-miterlimit=\"10\"\/><path data-cap=\"butt\" d=\"M2,17V8A2,2,0,0,1,4,6H7L9,3h6l2.4,3.6\" fill=\"none\" stroke=\"#ffffff\" stroke-miterlimit=\"10\" stroke-linecap=\"butt\"\/><line data-cap=\"butt\" data-color=\"color-2\" x1=\"23\" y1=\"1\" x2=\"1\" y2=\"23\" fill=\"none\" stroke-miterlimit=\"10\" stroke-linecap=\"butt\"\/><\/g><\/svg><\/span><span class=\"wprm-recipe-icon wprm-toggle-icon wprm-toggle-icon-inactive\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" stroke-linecap=\"square\" stroke-linejoin=\"miter\" stroke-width=\"1\" transform=\"translate(0.5 0.5)\" fill=\"#616161\" stroke=\"#616161\"><circle data-color=\"color-2\" cx=\"12\" cy=\"12\" r=\"4\" fill=\"none\" stroke-miterlimit=\"10\"\/><path d=\"M22,8v9a2,2,0,0,1-2,2H10\" fill=\"none\" stroke=\"#616161\" stroke-miterlimit=\"10\"\/><path data-cap=\"butt\" d=\"M2,17V8A2,2,0,0,1,4,6H7L9,3h6l2.4,3.6\" fill=\"none\" stroke=\"#616161\" stroke-miterlimit=\"10\" stroke-linecap=\"butt\"\/><line data-cap=\"butt\" data-color=\"color-2\" x1=\"23\" y1=\"1\" x2=\"1\" y2=\"23\" fill=\"none\" stroke-miterlimit=\"10\" stroke-linecap=\"butt\"\/><\/g><\/svg><\/span><\/button><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Valdostan<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19419-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Compared to the rest of Italy, there is above all the absence of wheat, which led to rye bread.\r\n\r\nAnother element that is scarce in traditional dishes is oil, replaced by butter and other vegetable and animal fats.\r\n\r\nLiving with local products and limiting the exchange with the outside to a minimum, we can define the culinary tradition of the Valle d\u2019Aosta as the only local cuisine that is detached from the tradition of other Italian cuisines, showing great affinity with the neighboring transalpine regions (Savoy, Haute-Savoie and Valais).\r\n\r\nThe local products are essentially mountain cereals, dairy products from cattle and goats, the meat is from cattle, pigs and chamois. In addition to traditional local food products, the main ingredients are: vegetables (turnips, leeks, onions), potatoes, chestnuts, apples and pears.\r\n\r\nThe presence of rice is located in the area of the Val di Cogne and is due to the Piedmontese origin of the inhabitants.\r\n\r\n \r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nValdostan cuisine<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9.jpg 200w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9-80x80.jpg 80w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9-150x150.jpg 150w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9-36x36.jpg 36w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9-180x180.jpg 180w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Valdostan-cuisine-9-120x120.jpg 120w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div> <\/li><li id=\"wprm-recipe-19419-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Appetizers\r\n\r\nLard of Arnad;\r\nDzambon, which may refer to either the Jambon de Bosses or the char-grilled ham(\u201cJambon \u00e0 la braise\u201d) of    Saint-Oyen or the Saint-Marcel ham;\r\nMocetta (dried meat) of bovine or chamois;\r\nSaouceusses (sausages);\r\nBoudins, pork sausages with various spices and beetroot;\r\nSaint-Marcel ham;<\/div><\/li><li id=\"wprm-recipe-19419-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Primi (first courses)\r\n\r\n\r\nChn\u00e9fflene, small pieces of batter (flour, water, milk, egg) cooked in boiling water and seasoned with fondue, cream and speck or braised onion, and chnolle, small cornmeal dumplings, both typical Walser dishes from the upper Lys valley ( Gressoney-Saint-Jean), to be eaten in a pork broth;\r\nLa p\u00e8il\u00e0, a soup of rye and wheat flour, with bread, fontina and butter. According to Dr. C\u00e9sar-Emmanuel Grappein of Cogne, its inventor, this soup has healing powers;\r\nPolenta;\r\nRice and chestnuts with milk;\r\nRice and fontina;\r\n\r\nSeupetta \u00e0 la valpelleun\u00e8ntse or seuppa \u00e0 la valpelleun\u00e8ntse, also known under the French name soupe \u00e0 la valpellinoise (which in Italian means \u201cSoup of Valpelline\u201d), is one of the most famous Valdostan dishes, based on black bread, cabbage and fontina;\r\nSeuppa \u00e0 la cogn\u00e8ntse or seupetta de Cogne, the cogn\u00e9ntse soup, originally from Cogne, a variant of seuppa \u00e0 la valpelleneintse, with rice;\r\nSeuppa de l\u2019\u00e2no (in Aosta Valley patois, \u201cdonkey soup\u201d), locally also called seuppa fr\u00e8ide (\u201ccold soup\u201d), with sliced \u200b\u200bblack bread and sweet red wine;\r\nSo\u00e7a, a bean soup with onion and spices, potatoes, smoked lard and sauced saouceusses;\r\nLa puar\u00f2, leeks soup;\r\nLa fav\u00f2, bean soup from Ozein, an Aymavilles village.\r\nThe Sorsa is a thick soup made with broth, black bread, potatoes, beans, string beans, carrots, pears and apples.\r\nThe tartiflette, a typical dish of Savoy that has been integrated into the cuisine of the area around Mont Blanc.<\/div><\/li><li id=\"wprm-recipe-19419-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Vegetables\r\n\r\n\r\nDent de lion, also called pissenlit or salade des pr\u00e9s (= \u201csalad of meadows\u201d), is the first chicory that comes up in spring;\r\nPumpkin flowers, traditional Bard dish for the patronal feast of Maria Assunta, August 15th;\r\nPotatoes;\r\nThe plat de l\u2019\u00e9v\u00eaque (in Italian, \u201cdish of the Bishop\u201d), typical of Verrayes, prepared for the feast of St. Martin (11th November), based on pears Martin Sec (in the Val d\u2019Aosta dialect Marteun Seque), turnips, potatoes , butter, onions, toma (cheese) or seasoned fontina<\/div><\/li><li id=\"wprm-recipe-19419-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Secondi (main courses)\r\n\r\n\r\nBouilli \u00e0 la saumure, a boiled salted meat, which can be found in the Aosta Valley butchers in autumn and winter, with sausages and potatoes;\r\n\r\nThe carbonade, an ancient dish typical of the western Alps, also widespread in the south-east of France, based on beef, salted for 12 days and cooked slowly with garlic and smoked lard. Then add a sauce  dry white wine, an egg, flour, cinnamon, cloves, pepper and nutmeg. Today it is also prepared with red wine;\r\n\r\nCivet (stew) of wild game;\r\n\r\nVeal cutlet of Valdostana, with fontina and eggs, fried in butter;\r\n\r\nFricandeau, a veal walnut in pieces with onion, rosemary, aromatic herbs and white wine. To be eaten with polenta;\r\n\r\nF\u00e9nis rolls, veal rolls stuffed with mocetta and fontina;\r\n\r\nTrout with butter;\r\n\r\nTruite au bleu, boiled trout, to be served with oil, lemon and potatoes;\r\n\r\nValdostan cr\u00eapes, with fontina and ham;\r\n\r\nOmelette with nettles<\/div><\/li><li id=\"wprm-recipe-19419-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Desserts\r\n\r\n\r\nBlanc-manger, a chocolate pudding of Savoyard origin;\r\n\r\nBrochat, freshly milked milk with red wine and a lot of sugar;\r\n\r\nCreinchein (sometimes spelled crinchin), typical of Valdigne, sweet cake with butter;\r\n\r\nFiandolein, from the verb fian-\u00e9 (\u201cshake slightly\u201d), based on eggs, milk, sugar, rum and lemon peel;\r\n\r\nFlantse, prepared in a common oven once a year, with pumpkin and bread. Joy for the little ones, the flantse is always made with religious designs or symbols;\r\n\r\nHoney, very tasty if from the pasture, in the lower Valle d\u2019Aosta especially chestnuts;\r\n\r\nVal d\u2019Aosta tiles, almond paste biscuits;\r\n\r\nTorcetti, sweet pastry biscuits with butter, sugar or honey, typical of Saint-Vincent;\r\n\r\nThe merveilles, or the chatter, similar to the French bugnes;\r\n\r\nG\u00e2teau d\u2019Arey;\r\n\r\nRhotia, based on eggs, sugar, white wine, brandy, cinnamon and bread;\r\n\r\nM\u00e9coulin, sweet bread typical of Cogne;\r\n\r\nMic\u00f3oula, sweet bread typical of H\u00f4ne;\r\n\r\nPiata, sweet bread typical of Issogne;\r\n\r\nLa marronade de Verrayes<\/div><\/li><li id=\"wprm-recipe-19419-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cheeses\r\n\r\n\r\nFontina the most famous cheese of Valle d\u2019Aosta;\r\n\r\nBleu d\u2019Aoste, blue-veined cheese;\r\n\r\nS\u00e9r\u00e0s, dairy product derived from whole milk, after the extraction of fontina, typical of the lower Valle d\u2019Aosta;\r\n\r\nFondue hard cheese that is melted inside a special pot;\r\n\r\nR\u00e9blec, fresh cheese and whole milk fat, to be eaten with salt and pepper or with sugar;\r\n\r\nSalignon, semi-raw cheese, produced in the lower Valle d\u2019Aosta, between H\u00f4ne and Canavese, to eat with miasse, the crust of polenta;\r\n\r\nToma, in particular that of Gressoney\r\n\r\nValdostan cuisine\r\n\r\nAmong the old cheeses, the historian Jean-Baptiste de Tillier also recalls the Cittrun, the Grisen, the Saint-Barth\u00e9lemy, the Muney and the Layet.<\/div><\/li><li id=\"wprm-recipe-19419-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Valdostan DOC wines:\r\n\r\n     Vall\u00e9e d\u2019Aoste Blanc de Morgex and La Salle\r\n\r\n     Vall\u00e9e d\u2019Aoste Muscat de Chambave\r\n\r\n     Vall\u00e9e d\u2019Aoste Enfer d\u2019Arvier\r\n\r\n     Valle\u00e9 d\u2019Aoste Torrette<\/div><\/li><li id=\"wprm-recipe-19419-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Liquors\r\n\r\n\r\nFriendship Cup, often used to drink the Aosta Valley coffee.\r\n\r\nGrappa, obtained by distillation of marc between November and December;\r\n\r\nCaf\u00e9 \u00e0 la cogneintse, also called caf\u00e9 \u00e0 la vald\u00f4taine (Aosta Valley coffee), prepared by direct infusion with Grappa, sugar, lemon peel, then brought to a flame, the alcohol burns and caramels the sugar on the edge of the cup. To drink in turn (\u00e0 la ronde) in the cup of friendship without resting it on the table before it is finished;\r\n\r\nG\u00e9n\u00e9py is the common name of several species of aromatic plants of the genus Artemisia which grow in the Western Alps (Artemisia umbelliformis, Artemisia genipi or Artemisia glacialis); from some it is derived by infusion and distillation a liqueur bearing the same name G\u00e9n\u00e9py.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Piemonte<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-19419-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Piedmontese cuisine is another cuisine like the Aosta Valley cuisine that is very influenced by French cuisine\r\n\r\nThe Piedmontese cuisine is rich in dishes and \/ or typical products of the region. They range from products for sale, such as sausages and cheeses, to traditional culinary dishes.\r\n\r\nthey recognized 341 Piedmontese products as \u201ctraditional\u201d. Piedmont is the fifth region of Italy for the number of products behind Tuscany, Campania, Lazio and Emilia-Romagna\r\n\r\n \r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nPiedmontese cuisine\r\n\r\nPiedmontese cuisine\r\nCold cuts and sausages\r\nThe cold cuts, in Piedmontese gastronomy, are normally served as appetizers; they are also used for snacks.\r\n\r\nCuneo ham\r\nCooked salami\r\nCuneo salami\r\nDonkey salami\r\nSal\u00e0m d\u00ebl quels\r\nHorse salami\r\nWild boar salami\r\nSalami of Giora\r\nPotato salami\r\nTurgia salami\r\nSalam dla doja\r\nGoose salami\r\nGoat salami\r\nFlavored salami of Piedmont\r\nSalamino of cow\r\nBra sausage\r\n\r\nPiedmontese cuisine\r\n\r\nWine\r\n\r\n \r\n\r\nDOCG Piedmontese Wine\r\nList of wines from Piedmont Wines with controlled and guaranteed denomination of origin (DOCG)\r\n\r\n \r\n\r\nAlta Langa sparkling wine produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nAlta Langa sparkling ros\u00e9 produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nArneis\r\n\r\nRoero Arneis produced in the province of Cuneo\r\n\r\nBarbera\r\n\r\nBarbera d\u2019Asti produced in the provinces of Alessandria and Asti\r\n\r\nBarbaresco produced in the province of Cuneo\r\n\r\nBarolo produced in the province of Cuneo\r\n\r\nBrachetto d\u2019Acqui passito produced in the provinces of Alessandria and Asti\r\n\r\nCortese di Gavi produced in the province of Alessandria\r\n\r\nDolcetto di Diano d\u2019Alba produced in the province of Cuneo\r\n\r\nErbaluce di Caluso produced in the provinces of Biella, Turin and Vercelli\r\n\r\nErbaluce di Caluso passito produced in the provinces of Biella, Turin and Vercelli\r\n\r\nErbaluce di Caluso sparkling wine produced in the provinces of Biella, Turin and Vercelli\r\n\r\nGattinara produced in the province of Vercelli\r\n\r\nGhemme produced in the province of Novara<\/div><div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\" style=\"text-align: left;\"><img decoding=\"async\" width=\"273\" height=\"300\" src=\"https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Piedmontese-cuisine8-273x300.jpg\" class=\"attachment-medium size-medium\" alt=\"\" srcset=\"https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Piedmontese-cuisine8-273x300.jpg 273w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Piedmontese-cuisine8-150x165.jpg 150w, https:\/\/cookyourlife.nl\/wp-content\/uploads\/2019\/04\/Piedmontese-cuisine8.jpg 376w\" sizes=\"(max-width: 273px) 100vw, 273px\" \/><\/div> <\/li><li id=\"wprm-recipe-19419-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">appetizers\r\nPiedmontese cuisine\r\n\r\nThe cured meats, in the Piedmontese gastronomy, are served as an appetizer. Other typical Piedmontese appetizers are:\r\n\r\nanchovies, desalted and put in oil, or tomini in bagnet verd or bagnet ross\r\nBatso\u00e0 pig leg\r\nraw meat Albese style\r\ncaponet\r\ncogn\u00e0\r\nmocetta\r\npeppers with the bagna c\u00e0uda\r\nsalada \u2018d carn croa (\u201craw meat salad\u201d, in adequate quantities can also form a second course)\r\ns\u00e0utissa \u2018d c\u00f2j\r\nMoncalieri tripe\r\nvitello tonnato<\/div><\/li><li id=\"wprm-recipe-19419-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">First dishes\r\n \r\n\r\n\r\nagnol\u00f2t (Ravioli)\r\nagnol\u00f2t d\u00ebl plin\r\ngnocchis with Castelmagno cheese\r\npanissa (risotto with beans, onion, Barbera red wine, pork lard, salt and pepper)\r\npolenta consa (seasoned polenta)\r\nrisotto with Barolo wine\r\nTajarin (handmade egg noodles)<\/div><\/li><li id=\"wprm-recipe-19419-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Main courses\r\nPiedmontese cuisine\r\nlamb sambucano\r\nmixed boiled meat\r\nbras\u00e0 (beef stewed with Barolo)\r\nboiled capon\r\ndeer at the civet\r\ngray rabbit of Carmagnola\r\nhen of Saluzzo\r\nfried porcini mushrooms<\/div><\/li><li id=\"wprm-recipe-19419-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Desserts\r\nPiedmontese cuisine\r\namaretti from Mombaruzzo\r\nLady\u2019s Kisses\r\nBonet\r\nbrut and bon\r\ncanestrelli\r\ncuneese with rum\r\nfinocchini\r\nfocaccia di Susa\r\nfocaccia of Chieri\r\nfricieuj \u00ebd pom (apple fritters)\r\ngianduiotto\r\nKrumiri of Casale Monferrato\r\nMarron glace\r\ncream meringue and meringata (cake)\r\nhazelnuts of Chivasso\r\npanna cotta\r\nmeliga paste\r\ntorcetti\r\nhazelnut cake\r\nChestnut cake\r\nnougat of hazelnuts\r\nlost pien (stuffed peaches)<\/div><\/li><li id=\"wprm-recipe-19419-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cheeses\r\n\r\nBra (cheese)\r\nBruss\r\nCastelmagno\r\nCevrin of Coazze\r\nGorgonzola\r\nMaccagno\r\nMurianengo\r\nPaglierina\r\nPlaisentif\r\nRaschera\r\nRobiola\r\nRobiola di Roccaverano\r\nsalignon\r\nSeirass\r\nTestun\r\nTomino\r\nToma<\/div><\/li><li id=\"wprm-recipe-19419-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Moscato d\u2019Asti late harvest produced in the provinces of Alessandria, Asti and Cuneo.\r\n\r\nMoscato d\u2019Asti Canelli produced in the provinces of Asti and Cuneo.\r\n\r\nMoscato d\u2019Asti Santa Vittoria d\u2019Alba produced in the province of Cuneo.\r\n\r\nMoscato d\u2019Asti Santa Vittoria d\u2019Alba late harvest produced in the province of Cuneo\r\n\r\nMoscato d\u2019Asti Strevi produced in the province of Alessandria\r\n\r\nNice produced in the Province of Asti\r\n\r\nRoero produced in the province of Cuneo\r\n\r\nDOC Piedmontese Wine\r\nWines with a registered designation of origin (DOC)\r\n\r\nPiedmontese cuisine\r\n\r\nLanghe Arneis produced in the province of Cuneo\r\n\r\nAlbugnano rosato produced in the province of Asti\r\n\r\nRed Albugnano produced in the province of Asti\r\n\r\nAlbugnano Superiore produced in the province of Asti\r\n\r\nBarbera d\u2019Alba produced in the province of Cuneo\r\n\r\nBarbera d\u2019Alba Superiore produced in the province of Cuneo\r\n\r\nBarbera del Monferrato produced in the provinces of Alessandria and Asti\r\n\r\nBarbera Pinerolese produced in the provinces of Cuneo and Turin\r\n\r\nPiedmont new Barbera produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nBoca produced in the Novara provinces\r\n\r\nBonarda Pinerolese produced in the provinces of Cuneo and Turin\r\n\r\nPiemonte novello Bonarda produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nPiemonte Brachetto sparkling wine produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nPiemonte novello Brachetto produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nBramaterra produced in the provinces of Biella and Vercelli\r\n\r\nBramaterra reserve produced in the provinces of Biella and Vercelli\r\n\r\nCanavese Barbera produced in the provinces of Biella and Turin\r\n\r\nWhite Canavese produced in the provinces of Biella and Turin\r\n\r\nRos\u00e9 Canavese produced in the provinces of Biella and Turin\r\n\r\nRed Canavese produced in the provinces of Biella and Turin\r\n\r\nCarema produced in the metropolitan city of Turin\r\n\r\nCarema reserve produced in the metropolitan city of Turin\r\n\r\nLanghe Chardonnay produced in the province of Cuneo\r\n\r\nLanghe Chardonnay Vigna produced in the province of Cuneo\r\n\r\nPiedmont Chardonnay produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nPiedmont Chardonnay sparkling wine produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nPiedmont Chardonnay Pinot sparkling wine, produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nPiedmont sparkling wine produced in the provinces of Alessandria, Asti and Cuneo\r\n\r\nCisterna d\u2019Asti produced in the provinces of Asti and Cuneo\r\n\r\nColli Tortonesi Barbera produced in the province of Alessandria\r\n\r\nColli Tortonesi Barbera superiore produced in the province of Alessandria\r\n\r\nColli Tortonesi white produced in the province of Alessandria\r\n\r\nColli Tortonesi Chiaretto produced in the province of Alessandria\r\n\r\nColli Tortonesi Cortese produced in the province of Alessandria\r\n\r\nColli Tortonesi Cortese sparkling wine produced in the province of Alessandria\r\n\r\nColli Tortonesi Dolcetto produced in the province of Alessandria\r\n\r\nColli Tortonesi Dolcetto novello produced in the province of Alessandria\r\n\r\nColli Tortonesi rosso produced in the province of Alessandria\r\n\r\nColli Tortonesi new red produced in the province of Alessandria\r\n\r\nColline Novaresi produced in the province of Novara\r\n\r\nColline Novaresi white produced in the province of Novara\r\n\r\nColline Novaresi Nebbiolo or Spanna produced in the province of Novara\r\n\r\nCortese dell\u2019Alto Monferrato produced in the provinces of Alessandria<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" 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class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #ffffff;background-color: #616161;margin: 0px;padding-top: 30px;padding-bottom: 30px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#ffffff\" stroke=\"#ffffff\"><path fill=\"none\" stroke=\"#ffffff\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #ffffff;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\"><a href=\"#comment\" target=\"_self\" style=\"color: #ffffff\">Let us know<\/a> how it was!<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12978","post","type-post","status-publish","format-standard","hentry","category-geen-categorie"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/posts\/12978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/comments?post=12978"}],"version-history":[{"count":18,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/posts\/12978\/revisions"}],"predecessor-version":[{"id":19421,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/posts\/12978\/revisions\/19421"}],"wp:attachment":[{"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/media?parent=12978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/categories?post=12978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookyourlife.nl\/en\/wp-json\/wp\/v2\/tags?post=12978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}