{"id":8611,"date":"2025-06-03T19:59:06","date_gmt":"2025-06-03T17:59:06","guid":{"rendered":"https:\/\/www.villadianella.it\/?p=8611"},"modified":"2025-06-22T15:47:17","modified_gmt":"2025-06-22T13:47:17","slug":"recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","title":{"rendered":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis"},"content":{"rendered":"

For the recipe of the month, chef Alessio Bagnoli<\/strong> presents a dish that tells the story of Tuscany in an elegant, contemporary way:
Tuscan pigeon glazed with \u201cDolci Ricordi\u201d saba<\/strong>, served with potato cream<\/strong>, candied shallot<\/strong> and liver coulis<\/strong>.<\/p>\n

A refined preparation where every element complements the others: the meat, the wine, the soft textures, and the bold flavors.<\/p>\n

\"\"Ingredients (for 4 servings)<\/strong><\/h3>\n

For the pigeon:<\/strong><\/p>\n

    \n
  • \n

    2 whole pigeons (opened and deboned: breast and leg)<\/p>\n<\/li>\n

  • \n

    Salt and pepper to taste<\/p>\n<\/li>\n

  • \n

    Dianella extra virgin olive oil<\/p>\n<\/li>\n

  • \n

    1 shot glass of \u201cDolci Ricordi\u201d saba<\/strong> (Dianella Late Harvest Malvasia)<\/p>\n<\/li>\n<\/ul>\n

    For the potato cream:<\/strong><\/p>\n

      \n
    • \n

      300 g potatoes<\/p>\n<\/li>\n

    • \n

      100 ml whole milk<\/p>\n<\/li>\n

    • \n

      50 ml fresh cream<\/p>\n<\/li>\n

    • \n

      Salt to taste<\/p>\n<\/li>\n

    • \n

      Dianella extra virgin olive oil<\/p>\n<\/li>\n<\/ul>\n

      For the candied shallot:<\/strong><\/p>\n

        \n
      • \n

        2 large shallots<\/p>\n<\/li>\n

      • \n

        2 tablespoons brown sugar<\/p>\n<\/li>\n

      • \n

        1 tablespoon red wine vinegar<\/p>\n<\/li>\n

      • \n

        50 ml water<\/p>\n<\/li>\n

      • \n

        Salt to taste<\/p>\n<\/li>\n<\/ul>\n

        For the liver coulis:<\/strong><\/p>\n

          \n
        • \n

          80 g pigeon livers (or chicken livers)<\/p>\n<\/li>\n

        • \n

          1 tablespoon chopped onion<\/p>\n<\/li>\n

        • \n

          1 tablespoon brandy<\/p>\n<\/li>\n

        • \n

          Vegetable broth as needed<\/p>\n<\/li>\n

        • \n

          Extra virgin olive oil, salt and pepper to taste<\/p>\n<\/li>\n<\/ul>\n

          <\/h3>\n

          Method<\/strong><\/h3>\n

          1. Cook the pigeon<\/strong>
          Debone the pigeons and separate the breasts and legs. Season with salt and pepper. Brown them in a pan with extra virgin olive oil until golden, then deglaze with the \u201cDolci Ricordi\u201d saba and let it caramelize briefly. Remove from heat and keep warm.<\/p>\n

          2. Prepare the potato cream<\/strong>
          Boil the potatoes with the skin on, peel and mash them. In a small pot, heat the milk and cream, add the potatoes and whisk until smooth. Season with salt and finish with a drizzle of extra virgin olive oil.<\/p>\n

          3. Candy the shallots<\/strong>
          Cut the shallots in half. In a small pot, dissolve the sugar, water, and vinegar, add the shallots and cook gently until tender and caramelized.<\/p>\n

          4. Prepare the liver coulis<\/strong>
          Soften the onion with a drizzle of oil, add the chopped livers, deglaze with brandy, and cook with a little broth. Blend until you get a smooth sauce. Season with salt and pepper.<\/p>\n

          <\/h3>\n

          Plating<\/strong><\/h3>\n

          Spread the potato cream on the plate. Place the glazed pigeon on top, add the candied shallot and a few drops of liver coulis. Finish with a drizzle of raw olive oil.<\/p>\n

          <\/h3>\n

          Chef\u2019s tip<\/strong><\/h3>\n

          Serve with a glass of the same \u201cDolci Ricordi\u201d Late Harvest Malvasia<\/strong> to echo the sweet notes of the cooking saba and create a harmonious pairing between wine and dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

          For the recipe of the month, chef Alessio Bagnoli presents a dish that tells the story of Tuscany in an elegant, contemporary way:Tuscan pigeon glazed with \u201cDolci Ricordi\u201d saba, served…<\/p>\n","protected":false},"author":1,"featured_media":8437,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","footnotes":"","_fp_seo_title":"","_fp_seo_meta_description":"","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":""},"categories":[484],"tags":[497,515,811,817,818,1071,1072,1073,1074,1075,1076,1077,1078,1079],"class_list":{"0":"post-8611","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news-en","8":"tag-cucina-toscana-contemporanea-en","9":"tag-villa-dianella-en-2","10":"tag-chef-alessio-bagnoli-en-2","11":"tag-ricetta-del-mese-en","12":"tag-recipe-of-the-month-en","13":"tag-tuscan-pigeon","14":"tag-dolci-ricordi-saba","15":"tag-potato-cream","16":"tag-candied-shallot","17":"tag-liver-coulis","18":"tag-dianella-recipe","19":"tag-tuscany-cuisine","20":"tag-chefs-tip","21":"tag-alessio-bagnoli-en"},"yoast_head":"\nRecipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella\" \/>\n<meta property=\"og:description\" content=\"For the recipe of the month, chef Alessio Bagnoli presents a dish that tells the story of Tuscany in an elegant, contemporary way:Tuscan pigeon glazed with \u201cDolci Ricordi\u201d saba, served...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\" \/>\n<meta property=\"og:site_name\" content=\"Villa Dianella\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-03T17:59:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-22T13:47:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1232\" \/>\n\t<meta property=\"og:image:height\" content=\"928\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dianel_Admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dianel_Admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#article\",\"isPartOf\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\"},\"author\":{\"name\":\"Dianel_Admin\",\"@id\":\"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f\"},\"headline\":\"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis\",\"datePublished\":\"2025-06-03T17:59:06+00:00\",\"dateModified\":\"2025-06-22T13:47:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\"},\"wordCount\":399,\"image\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage\"},\"thumbnailUrl\":\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg\",\"keywords\":[\"cucina toscana contemporanea\",\"Villa Dianella\",\"chef Alessio Bagnoli\",\"ricetta del mese\",\"recipe of the month\",\"Tuscan pigeon\",\"Dolci Ricordi saba\",\"potato cream\",\"candied shallot\",\"liver coulis\",\"Dianella recipe\",\"Tuscany cuisine\",\"chef\u2019s tip\",\"Alessio Bagnoli\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\",\"url\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\",\"name\":\"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella\",\"isPartOf\":{\"@id\":\"https:\/\/villadianella.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage\"},\"image\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage\"},\"thumbnailUrl\":\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg\",\"datePublished\":\"2025-06-03T17:59:06+00:00\",\"dateModified\":\"2025-06-22T13:47:17+00:00\",\"author\":{\"@id\":\"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f\"},\"breadcrumb\":{\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage\",\"url\":\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg\",\"contentUrl\":\"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg\",\"width\":1232,\"height\":928},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/villadianella.it\/en\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/villadianella.it\/en\/#website\",\"url\":\"https:\/\/villadianella.it\/en\/\",\"name\":\"Villa Dianella\",\"description\":\"Villa Dianella Wine Resort in Chianti Toscana\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/villadianella.it\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f\",\"name\":\"Dianel_Admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/villadianella.it\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/287fd4128ff8ed0a50fbcb2f74180bcde219c01c72fb7159eb4d8738ca4b30bd?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/287fd4128ff8ed0a50fbcb2f74180bcde219c01c72fb7159eb4d8738ca4b30bd?s=96&d=mm&r=g\",\"caption\":\"Dianel_Admin\"},\"sameAs\":[\"https:\/\/www.villadianella.it\"],\"url\":\"https:\/\/villadianella.it\/en\/author\/dianel_admin\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","og_locale":"en_US","og_type":"article","og_title":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella","og_description":"For the recipe of the month, chef Alessio Bagnoli presents a dish that tells the story of Tuscany in an elegant, contemporary way:Tuscan pigeon glazed with \u201cDolci Ricordi\u201d saba, served...","og_url":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","og_site_name":"Villa Dianella","article_published_time":"2025-06-03T17:59:06+00:00","article_modified_time":"2025-06-22T13:47:17+00:00","og_image":[{"width":1232,"height":928,"url":"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg","type":"image\/jpeg"}],"author":"Dianel_Admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Dianel_Admin","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#article","isPartOf":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis"},"author":{"name":"Dianel_Admin","@id":"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f"},"headline":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis","datePublished":"2025-06-03T17:59:06+00:00","dateModified":"2025-06-22T13:47:17+00:00","mainEntityOfPage":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis"},"wordCount":399,"image":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage"},"thumbnailUrl":"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg","keywords":["cucina toscana contemporanea","Villa Dianella","chef Alessio Bagnoli","ricetta del mese","recipe of the month","Tuscan pigeon","Dolci Ricordi saba","potato cream","candied shallot","liver coulis","Dianella recipe","Tuscany cuisine","chef\u2019s tip","Alessio Bagnoli"],"articleSection":["News"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","url":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis","name":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis - Villa Dianella","isPartOf":{"@id":"https:\/\/villadianella.it\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage"},"image":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage"},"thumbnailUrl":"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg","datePublished":"2025-06-03T17:59:06+00:00","dateModified":"2025-06-22T13:47:17+00:00","author":{"@id":"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f"},"breadcrumb":{"@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#primaryimage","url":"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg","contentUrl":"https:\/\/villadianella.it\/wp-content\/uploads\/2025\/06\/Immagine-WhatsApp-2025-06-02-ore-20.16.39_08e7f0ab.jpg","width":1232,"height":928},{"@type":"BreadcrumbList","@id":"https:\/\/villadianella.it\/en\/recipe-of-the-month-tuscan-pigeon-with-dolci-ricordi-saba-potato-cream-candied-shallot-and-liver-coulis#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/villadianella.it\/en"},{"@type":"ListItem","position":2,"name":"Recipe of the Month: Tuscan Pigeon with \u201cDolci Ricordi\u201d Saba, Potato Cream, Candied Shallot, and Liver Coulis"}]},{"@type":"WebSite","@id":"https:\/\/villadianella.it\/en\/#website","url":"https:\/\/villadianella.it\/en\/","name":"Villa Dianella","description":"Villa Dianella Wine Resort in Chianti Toscana","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/villadianella.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/villadianella.it\/en\/#\/schema\/person\/0b69d46a75cf1ae81eadd9358ea8320f","name":"Dianel_Admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/villadianella.it\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/287fd4128ff8ed0a50fbcb2f74180bcde219c01c72fb7159eb4d8738ca4b30bd?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/287fd4128ff8ed0a50fbcb2f74180bcde219c01c72fb7159eb4d8738ca4b30bd?s=96&d=mm&r=g","caption":"Dianel_Admin"},"sameAs":["https:\/\/www.villadianella.it"],"url":"https:\/\/villadianella.it\/en\/author\/dianel_admin"}]}},"_links":{"self":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/8611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/comments?post=8611"}],"version-history":[{"count":0,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/8611\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media\/8437"}],"wp:attachment":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media?parent=8611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/categories?post=8611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/tags?post=8611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}