{"id":685,"date":"2026-04-01T18:06:07","date_gmt":"2026-04-01T18:06:07","guid":{"rendered":"https:\/\/liljasflat.com\/pasta-pizza-pane\/"},"modified":"2026-10-08T15:45:47","modified_gmt":"2026-10-08T15:45:47","slug":"pasta-pizza-pane","status":"publish","type":"page","link":"https:\/\/liljasflat.com\/it\/pasta-pizza-pane\/","title":{"rendered":"Pasta, Pizza &#038; Pane"},"content":{"rendered":"\n<style>\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Cormorant+Garamond:ital,wght@0,200;0,300;0,400;1,200;1,300;1,400&family=Inter:wght@300;400;500;600;700&display=swap');\n*,*::before,*::after{box-sizing:border-box}\n:root{--ocean:#5cc8f0;--deep:#001824;--white:#fff;--card:#0d2233;--border:rgba(255,255,255,.08)}\n.rp-page{font-family:'Inter',sans-serif;background:var(--deep);color:var(--white);min-height:100vh}\n.rp-hero{position:relative;padding:80px 6vw 60px;background:linear-gradient(135deg,#001824 0%,#002a3d 60%,#001824 100%);border-bottom:1px solid 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p{font-size:13px;color:rgba(255,255,255,.25)}\n.rp-footer-nav{display:flex;align-items:center;justify-content:space-between;flex-wrap:wrap;gap:16px;padding:32px 6vw;border-top:1px solid var(--border)}\n.rp-back{display:inline-flex;align-items:center;gap:8px;font-size:12px;font-weight:500;letter-spacing:1px;text-transform:uppercase;color:var(--ocean)!important;text-decoration:none}\n.rp-cat-links{display:flex;flex-wrap:wrap;gap:8px}\n.rp-cat-link{font-size:11px;padding:6px 14px;border:1px solid var(--border);border-radius:50px;color:rgba(255,255,255,.4)!important;text-decoration:none;transition:all .2s}\n.rp-cat-link:hover{border-color:var(--ocean);color:var(--white)!important}\nhtml[lang|=\"it\"] .rp-ing-list li .en,html[lang|=\"it\"] .rp-steps .step-en,html[lang|=\"it\"] .rp-page .lf-en{display:none}\nhtml[lang|=\"it\"] .rp-ing-list li .it{font-size:14px;font-style:normal;color:#fff;margin-top:0}\nhtml[lang|=\"it\"] .rp-steps .step-it{font-size:14px;font-style:normal;color:#fff;margin-top:0;line-height:1.6}\nhtml[lang|=\"it\"] .rp-secret-text em{font-style:normal;color:rgba(255,255,255,.65)}\n<\/style>\n\n<div class=\"rp-page\">\n\n<div class=\"rp-hero\">\n  <div class=\"rp-hero-inner\">\n    <div class=\"rp-breadcrumb\"><a href=\"https:\/\/liljasflat.com\">Home<\/a> &nbsp;&rsaquo;&nbsp; Recipes<\/div>\n    <div class=\"rp-category-tag\" data-no-translation>Primi &middot; Pizza &middot; Pane<\/div>\n    <h1 data-no-translation>Pasta,<br><em>Pizza &amp; Pane<\/em><\/h1>\n    <p class=\"rp-hero-sub\">From the bronze-die cut spaghetti of Rome to the wild boar ragu of Pollino Park &mdash; these are the foundations of the Italian table.<\/p>\n  <\/div>\n<\/div>\n\n<nav class=\"rp-jumpnav\">\n  <div class=\"rp-jumpnav-inner\">\n    <a class=\"rp-jumplink\" href=\"#carbonara\"><span class=\"ji\">\ud83c\udf5d<\/span> Carbonara<\/a>\n    <a class=\"rp-jumplink\" href=\"#tortelli\"><span class=\"ji\">\ud83e\uded9<\/span> Tortelli<\/a>\n    <a class=\"rp-jumplink\" href=\"#cinghiale\"><span class=\"ji\">\ud83d\udc17<\/span> Wild Boar Pappardelle<\/a>\n    <a class=\"rp-jumplink\" href=\"#pizza\"><span class=\"ji\">\ud83c\udf55<\/span> Roman Pizza<\/a>\n    <a class=\"rp-jumplink\" href=\"#focaccia\"><span class=\"ji\">\ud83e\uded3<\/span> Focaccia<\/a>\n    <a class=\"rp-jumplink\" href=\"#risotto\"><span class=\"ji\">\ud83c\udf44<\/span> Wild Mushroom Risotto<\/a>\n  <\/div>\n<\/nav>\n\n<!-- CARBONARA -->\n<div class=\"rp-section\" id=\"carbonara\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\" data-no-translation>Pasta &middot; Roma<\/div>\n      <h2 data-no-translation>Spaghetti alla<br><em>Carbonara<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 4 &middot; <span data-no-translation>Dosi per 4 persone<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">30&#8242;<\/div><div class=\"rp-meta-label\">Total Time<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">4<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2025\/12\/IMG_0978.png?ssl=1\" alt=\"Spaghetti alla Carbonara\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Basics &mdash; <\/span><span data-no-translation>La Base<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">360g Spaghetti (Bronze Die Cut)<\/span><span class=\"it\" data-no-translation>360g Spaghetti Trafilati al bronzo<\/span><\/li>\n            <li><span class=\"en\">240g Guanciale (Cured Pork Cheek)<\/span><span class=\"it\" data-no-translation>240g Guanciale Stagionato<\/span><\/li>\n            <li><span class=\"en\">Coarse Salt for pasta water<\/span><span class=\"it\" data-no-translation>Sale Grosso per l&#8217;acqua<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Cream &mdash; <\/span><span data-no-translation>La Crema<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">1 Whole Egg + 3 Yolks<\/span><span class=\"it\" data-no-translation>1 Uovo Intero + 3 Tuorli<\/span><\/li>\n            <li><span class=\"en\">210g Pecorino Romano<\/span><span class=\"it\" data-no-translation>210g Pecorino Romano<\/span><\/li>\n            <li><span class=\"en\">40g Parmigiano Reggiano<\/span><span class=\"it\" data-no-translation>40g Parmigiano (Opzionale)<\/span><\/li>\n            <li><span class=\"en\">Lots of Fresh Black Pepper<\/span><span class=\"it\" data-no-translation>Abbondante Pepe Nero Fresco<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Dice guanciale into 1cm cubes. Render fat on high heat, then slow-caramelize until crispy. Save the fat!<\/span><span class=\"step-it\" data-no-translation>Tagliare il guanciale a cubetti da 1cm. Rosolare a fuoco vivo finch&eacute; croccante. Conservare il grasso!<\/span><\/li>\n        <li><span class=\"step-en\">Boil spaghetti in well-salted water until Al Dente (approx. 12 mins).<\/span><span class=\"step-it\" data-no-translation>Cuocere gli spaghetti in acqua salata fino a cottura Al Dente (circa 12 min).<\/span><\/li>\n        <li><span class=\"step-en\">Whisk eggs with finely grated cheeses and generous black pepper into a thick paste.<\/span><span class=\"step-it\" data-no-translation>Sbattere le uova con i formaggi grattugiati e abbondante pepe fino a ottenere una crema.<\/span><\/li>\n        <li><span class=\"step-en\">OFF THE HEAT &mdash; toss drained pasta vigorously in guanciale fat. Add egg mixture and a splash of pasta water. Emulsify until silky and creamy.<\/span><span class=\"step-it\" data-no-translation>A FUOCO SPENTO &mdash; saltare la pasta nel grasso. Aggiungere le uova e acqua di cottura. Mantecare fino alla cremosit&agrave;.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\">\n        <div class=\"rp-secret-icon\">&times;<\/div>\n        <div><div class=\"rp-secret-title\"><span class=\"lf-en\">No Cream Allowed &mdash; <\/span><span data-no-translation>Vietata la Panna<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">The creaminess comes entirely from the emulsion of starch, fat, and protein. Never add cream. <\/span><em data-no-translation>La cremosit&agrave; viene dall&#8217;emulsione di amido, grasso e proteine. Mai aggiungere panna.<\/em><\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- TORTELLI -->\n<div class=\"rp-section\" id=\"tortelli\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\" data-no-translation>Pasta Ripiena &middot; Umbria<\/div>\n      <h2>Ricotta, Spinach<br><em>&amp; Truffle Tortelli<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 4 &middot; <span data-no-translation>Tortelli Ricotta, Spinaci e Tartufo<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">90&#8242;<\/div><div class=\"rp-meta-label\">Total Time<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">4<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/03\/img_2057.jpg?ssl=1\" alt=\"Ricotta Spinach Truffle Tortelli\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Filling &mdash; <\/span><span data-no-translation>Il Ripieno<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">Fresh pasta dough (flour &amp; egg yolk)<\/span><span class=\"it\" data-no-translation>Pasta fresca (farina e tuorlo d&#8217;uovo)<\/span><\/li>\n            <li><span class=\"en\">Ricotta cheese<\/span><span class=\"it\" data-no-translation>Ricotta fresca<\/span><\/li>\n            <li><span class=\"en\">Spinach, cooked &amp; finely chopped<\/span><span class=\"it\" data-no-translation>Spinaci, cotti e tritati finemente<\/span><\/li>\n            <li><span class=\"en\">Fresh black truffle, finely chopped<\/span><span class=\"it\" data-no-translation>Tartufo nero fresco, tritato<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Sauce &mdash; <\/span><span data-no-translation>La Crema<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">Ricotta cheese<\/span><span class=\"it\" data-no-translation>Ricotta fresca<\/span><\/li>\n            <li><span class=\"en\">Porcini mushrooms, sliced<\/span><span class=\"it\" data-no-translation>Funghi Porcini, affettati<\/span><\/li>\n            <li><span class=\"en\">Butter &amp; minced garlic<\/span><span class=\"it\" data-no-translation>Burro e Aglio tritato<\/span><\/li>\n            <li><span class=\"en\">Heavy cream<\/span><span class=\"it\" data-no-translation>Panna fresca<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Combine ricotta, chopped spinach, and finely chopped truffle. Mix until smooth &mdash; this is your filling.<\/span><span class=\"step-it\" data-no-translation>Unire ricotta, spinaci e tartufo tritato. Mescolare fino a ottenere un composto omogeneo.<\/span><\/li>\n        <li><span class=\"step-en\">Roll out fresh pasta into thin sheets. Cut into small circles.<\/span><span class=\"step-it\" data-no-translation>Tirare la sfoglia sottile. Ricavare dei dischetti di pasta.<\/span><\/li>\n        <li><span class=\"step-en\">Place a teaspoon of filling in the centre. Fold to a half-moon, seal edges, then join the two corners to form the tortello shape.<\/span><span class=\"step-it\" data-no-translation>Posizionare un cucchiaino di ripieno. Piegare a mezzaluna, sigillare e unire le estremit&agrave;.<\/span><\/li>\n        <li><span class=\"step-en\">Boil in salted water until they float (approx. 2&ndash;3 mins).<\/span><span class=\"step-it\" data-no-translation>Lessare in acqua salata finch&eacute; salgono a galla (circa 2-3 min).<\/span><\/li>\n        <li><span class=\"step-en\">Sauce: saut&eacute; garlic and porcini in butter, stir in ricotta and cream, simmer until thickened. Toss tortelli in sauce.<\/span><span class=\"step-it\" data-no-translation>Rosolare aglio e porcini nel burro. Aggiungere ricotta e panna, ridurre. Saltare i tortelli.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\">\n        <div class=\"rp-secret-icon\">\ud83d\udca7<\/div>\n        <div><div class=\"rp-secret-title\"><span class=\"lf-en\">The Perfect Seal &mdash; <\/span><span data-no-translation>La Chiusura Perfetta<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">If the dough feels dry, lightly dampen the edges with a drop of water before sealing &mdash; this stops them opening in the boiling water. <\/span><em data-no-translation>Se la pasta &egrave; secca, inumidire i bordi con una goccia d&#8217;acqua prima di chiuderla.<\/em><\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- WILD BOAR -->\n<div class=\"rp-section\" id=\"cinghiale\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\">Pasta &middot; Pollino Park, Calabria<\/div>\n      <h2>Wild Boar<br><em>Pappardelle<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 4 &middot; <span data-no-translation>Pappardelle al Rag&ugrave; di Cinghiale<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">4h<\/div><div class=\"rp-meta-label\">Slow Cook<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">4<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/03\/img_2084.jpg?ssl=1\" alt=\"Wild Boar Pappardelle\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Rag&ugrave; &mdash; <\/span><span data-no-translation>Il Rag&ugrave;<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">Wild boar meat, diced<\/span><span class=\"it\" data-no-translation>Carne di Cinghiale, a cubetti<\/span><\/li>\n            <li><span class=\"en\">Cir&ograve; Red Wine (Calabrian)<\/span><span class=\"it\" data-no-translation>Vino Rosso Cir&ograve; Calabrese<\/span><\/li>\n            <li><span class=\"en\">Juniper berries &amp; bay leaves<\/span><span class=\"it\" data-no-translation>Bacche di Ginepro e Alloro<\/span><\/li>\n            <li><span class=\"en\">Carrot, celery &amp; onion soffritto<\/span><span class=\"it\" data-no-translation>Carota, Sedano e Cipolla<\/span><\/li>\n            <li><span class=\"en\">Tomato puree<\/span><span class=\"it\" data-no-translation>Passata di pomodoro<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Pasta &mdash; <\/span><span data-no-translation>La Pasta<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">Egg pappardelle pasta<\/span><span class=\"it\" data-no-translation>Pappardelle all&#8217;uovo<\/span><\/li>\n            <li><span class=\"en\">Extra virgin olive oil<\/span><span class=\"it\" data-no-translation>Olio Extra Vergine di Oliva<\/span><\/li>\n            <li><span class=\"en\">Salt &amp; black pepper<\/span><span class=\"it\" data-no-translation>Sale e pepe nero<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Marinate the diced wild boar overnight in red wine with juniper berries and bay leaves to tenderise and remove gaminess.<\/span><span class=\"step-it\" data-no-translation>Marinare il cinghiale nel vino rosso con ginepro e alloro per una notte intera.<\/span><\/li>\n        <li><span class=\"step-en\">Drain the meat and brown in olive oil in a heavy pot. Add the finely chopped soffritto vegetables.<\/span><span class=\"step-it\" data-no-translation>Scolare la carne e rosolare nell&#8217;olio. Aggiungere le verdure del soffritto tritate finemente.<\/span><\/li>\n        <li><span class=\"step-en\">Pour in a splash of fresh red wine and tomato puree. Cover and simmer on very low heat for 3&ndash;4 hours.<\/span><span class=\"step-it\" data-no-translation>Sfumare con vino rosso e aggiungere la passata. Cuocere coperto a fuoco lentissimo per 3-4 ore.<\/span><\/li>\n        <li><span class=\"step-en\">Boil pappardelle in salted water until al dente. Toss directly into the rag&ugrave; pan.<\/span><span class=\"step-it\" data-no-translation>Lessare le pappardelle. Saltare direttamente nella padella col rag&ugrave;.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\">\n        <div class=\"rp-secret-icon\">&#9203;<\/div>\n        <div><div class=\"rp-secret-title\"><span class=\"lf-en\">Low &amp; Slow &mdash; <\/span><span data-no-translation>Cottura Lenta e Dolce<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">Patience is the only secret. The wild boar must break down slowly over several hours to become melt-in-your-mouth tender. <\/span><em data-no-translation>La pazienza &egrave; l&#8217;unico segreto. Il cinghiale deve cuocere lentamente per ore.<\/em><\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- PIZZA -->\n<div class=\"rp-section\" id=\"pizza\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\" data-no-translation>Pizza &middot; Roma<\/div>\n      <h2>Roman Pizza<br><em data-no-translation>Alla Pala<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 3&ndash;4 &middot; Light, airy, high-hydration. Not Neapolitan. This is Rome.<\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">24h<\/div><div class=\"rp-meta-label\">With Proof<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">3&ndash;4<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2025\/12\/DJI_20251227_191007_917.jpeg?resize=1200,600&#038;ssl=1\" alt=\"Roman Pizza alla Pala\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Dough &mdash; <\/span><span data-no-translation>L&#8217;Impasto<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">500g Strong Flour (Tipo 00, W300+)<\/span><span class=\"it\" data-no-translation>500g Farina di Forza W300+<\/span><\/li>\n            <li><span class=\"en\">400g Cold Water (80% hydration)<\/span><span class=\"it\" data-no-translation>400g Acqua Fredda (80% idratazione)<\/span><\/li>\n            <li><span class=\"en\">3g Fresh Yeast<\/span><span class=\"it\" data-no-translation>3g Lievito Fresco<\/span><\/li>\n            <li><span class=\"en\">12g Fine Sea Salt<\/span><span class=\"it\" data-no-translation>12g Sale Fino<\/span><\/li>\n            <li><span class=\"en\">15g Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>15g Olio EVO<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Topping &mdash; <\/span><span data-no-translation>La Farcitura<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">San Marzano tomato puree<\/span><span class=\"it\" data-no-translation>Passata di San Marzano<\/span><\/li>\n            <li><span class=\"en\">Fior di Latte mozzarella<\/span><span class=\"it\" data-no-translation>Fior di Latte<\/span><\/li>\n            <li><span class=\"en\">Fresh basil<\/span><span class=\"it\" data-no-translation>Basilico fresco<\/span><\/li>\n            <li><span class=\"en\">Extra virgin olive oil<\/span><span class=\"it\" data-no-translation>Olio EVO a filo<\/span><\/li>\n            <li><span class=\"en\">Sea salt flakes<\/span><span class=\"it\" data-no-translation>Sale marino in fiocchi<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Mix flour and cold water. Add yeast, then salt and olive oil. Work the dough until smooth and elastic.<\/span><span class=\"step-it\" data-no-translation>Mescolare farina e acqua fredda. Aggiungere lievito, poi sale e olio. Lavorare finch&eacute; liscio ed elastico.<\/span><\/li>\n        <li><span class=\"step-en\">Cold prove in the fridge for 24 hours. This develops the flavour and the open crumb.<\/span><span class=\"step-it\" data-no-translation>Maturazione in frigo per 24 ore. Questo sviluppa il sapore e l&#8217;alveolatura aperta.<\/span><\/li>\n        <li><span class=\"step-en\">Stretch gently on a floured surface into a long oval &mdash; do NOT use a rolling pin. Transfer to a hot baking stone or tray.<\/span><span class=\"step-it\" data-no-translation>Stendere delicatamente a forma ovale &mdash; senza mattarello. Trasferire su pietra o teglia rovente.<\/span><\/li>\n        <li><span class=\"step-en\">Bake at maximum oven temperature (250&ndash;280&deg;C) for 8&ndash;12 mins until the crust is blistered and golden.<\/span><span class=\"step-it\" data-no-translation>Cuocere a temperatura massima (250-280&deg;C) per 8-12 min fino a doratura.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\">\n        <div class=\"rp-secret-icon\">\ud83c\udf21\ufe0f<\/div>\n        <div><div class=\"rp-secret-title\"><span class=\"lf-en\">Maximum Heat &mdash; <\/span><span data-no-translation>Il Calore Massimo<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">Preheat the oven for at least 45 minutes. A cold oven gives you bread, not pizza. The crust must hit intense heat immediately to create the characteristic blistered, airy texture. <\/span><em data-no-translation>Preriscaldare per almeno 45 minuti. Un forno freddo d&agrave; pane, non pizza.<\/em><\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- FOCACCIA -->\n<div class=\"rp-section\" id=\"focaccia\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\" data-no-translation>Pane &middot; Genova<\/div>\n      <h2>Olive Oil<br><em data-no-translation>Focaccia Burrelle<\/em><\/h2>\n      <div class=\"rp-yield\">Two round breads 28&ndash;30cm &middot; Crispy, salty, generous with olive oil<\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">3h<\/div><div class=\"rp-meta-label\">With Proof<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">8&ndash;10<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2025\/12\/DJI_20251211_165311_166.jpeg?resize=1200,600&#038;ssl=1\" alt=\"Olive Oil Focaccia\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Dough &mdash; <\/span><span data-no-translation>L&#8217;Impasto<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">1000g Flour (Tipo 00 or AP + Manitoba)<\/span><span class=\"it\" data-no-translation>1000g Farina (Tipo 00 o AP + Manitoba)<\/span><\/li>\n            <li><span class=\"en\">720g Cold Water (72% hydration)<\/span><span class=\"it\" data-no-translation>720g Acqua Fredda (72% idratazione)<\/span><\/li>\n            <li><span class=\"en\">20g Fine Sea Salt<\/span><span class=\"it\" data-no-translation>20g Sale Fino<\/span><\/li>\n            <li><span class=\"en\">7g Instant Dry Yeast<\/span><span class=\"it\" data-no-translation>7g Lievito Secco Istantaneo<\/span><\/li>\n            <li><span class=\"en\">40g Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>40g Olio EVO (nell&#8217;impasto)<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Brine &mdash; <\/span><span data-no-translation>La Salamoia<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">100ml Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>100ml Olio EVO (per la salamoia)<\/span><\/li>\n            <li><span class=\"en\">100ml Cold Water<\/span><span class=\"it\" data-no-translation>100ml Acqua Fredda<\/span><\/li>\n            <li><span class=\"en\">10g Fine Sea Salt<\/span><span class=\"it\" data-no-translation>10g Sale Fino<\/span><\/li>\n            <li><span class=\"en\">Flaky sea salt to finish<\/span><span class=\"it\" data-no-translation>Sale in fiocchi per finire<\/span><\/li>\n            <li><span class=\"en\">Fresh rosemary (optional)<\/span><span class=\"it\" data-no-translation>Rosmarino fresco (opzionale)<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Mix flour, yeast, and salt. Add cold water gradually, then olive oil. Mix until a sticky dough forms &mdash; do not over-knead.<\/span><span class=\"step-it\" data-no-translation>Mescolare farina, lievito e sale. Aggiungere acqua gradualmente, poi olio. Non lavorare troppo.<\/span><\/li>\n        <li><span class=\"step-en\">Prove at room temperature for 2 hours, folding the dough every 30 minutes to build strength.<\/span><span class=\"step-it\" data-no-translation>Far lievitare 2 ore a temperatura ambiente, con pieghe ogni 30 minuti.<\/span><\/li>\n        <li><span class=\"step-en\">Oil two round 28&ndash;30cm tins generously. Spread the dough into each tin and dimple vigorously with your fingers.<\/span><span class=\"step-it\" data-no-translation>Ungere due teglie tonde. Stendere la pasta e praticare i caratteristici buchi con le dita.<\/span><\/li>\n        <li><span class=\"step-en\">Emulsify olive oil, cold water, and salt into a brine. Pour generously over the focaccia so it pools in the dimples.<\/span><span class=\"step-it\" data-no-translation>Emulsionare olio, acqua e sale. Versare abbondantemente sulla focaccia in modo che riempia i buchi.<\/span><\/li>\n        <li><span class=\"step-en\">Bake at 220&deg;C for 20&ndash;25 mins until deep golden and the underside is crispy.<\/span><span class=\"step-it\" data-no-translation>Cuocere a 220&deg;C per 20-25 min fino a doratura intensa e base croccante.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\">\n        <div class=\"rp-secret-icon\">\ud83e\uded9<\/div>\n        <div><div class=\"rp-secret-title\"><span class=\"lf-en\">The Brine is Everything &mdash; <\/span><span data-no-translation>La Salamoia &egrave; Tutto<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">The olive oil and water brine is what makes Genovese focaccia unique. It must be properly emulsified and poured so generously that the dimples literally swim in it before baking. <\/span><em data-no-translation>La salamoia &egrave; il segreto della focaccia Genovese. I buchi devono nuotare nell&#8217;olio.<\/em><\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- WILD MUSHROOM RISOTTO -->\n<div class=\"rp-section\" id=\"risotto\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\">Risotto &middot; Calabria &middot; Sunset Kitchen<\/div>\n      <h2>Wild Mushroom<br><em>Risotto<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 2 &middot; <span data-no-translation>Risotto ai Funghi Selvatici<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">15&#8242;<\/div><div class=\"rp-meta-label\">Prep<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">28&#8242;<\/div><div class=\"rp-meta-label\">Cook<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/05\/88654a7f-16eb-4dec-ba1d-ad181ee0bdff.png?ssl=1\" alt=\"Wild Mushroom Risotto at Sunset &mdash; Lilja's Flat, Calabria\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Risotto &mdash; <\/span><span data-no-translation>Il Risotto<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">200g Arborio Rice<\/span><span class=\"it\" data-no-translation>200g Riso Arborio<\/span><\/li>\n            <li><span class=\"en\">25g Dried Porcini Mushrooms<\/span><span class=\"it\" data-no-translation>25g Funghi Porcini secchi<\/span><\/li>\n            <li><span class=\"en\">150g Fresh Chanterelles or Mixed Wild<\/span><span class=\"it\" data-no-translation>150g Finferli freschi o misti<\/span><\/li>\n            <li><span class=\"en\">1 Shallot, finely diced<\/span><span class=\"it\" data-no-translation>1 Scalogno, tritato fine<\/span><\/li>\n            <li><span class=\"en\">1 Garlic Clove<\/span><span class=\"it\" data-no-translation>1 Spicchio d&#8217;Aglio<\/span><\/li>\n            <li><span class=\"en\">100ml Dry White Wine<\/span><span class=\"it\" data-no-translation>100ml Vino Bianco Secco<\/span><\/li>\n            <li><span class=\"en\">800ml Warm Vegetable Stock<\/span><span class=\"it\" data-no-translation>800ml Brodo Vegetale caldo<\/span><\/li>\n            <li><span class=\"en\">40g Unsalted Butter<\/span><span class=\"it\" data-no-translation>40g Burro non salato<\/span><\/li>\n            <li><span class=\"en\">2 tbsp Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>2 cucchiai Olio Extra Vergine di Oliva<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">To Finish &mdash; <\/span><span data-no-translation>Per Finire<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">60g Parmigiano-Reggiano, grated<\/span><span class=\"it\" data-no-translation>60g Parmigiano-Reggiano grattugiato<\/span><\/li>\n            <li><span class=\"en\">1 tsp White Truffle Oil<\/span><span class=\"it\" data-no-translation>1 cucchiaino Olio al Tartufo Bianco<\/span><\/li>\n            <li><span class=\"en\">Fresh Flat-Leaf Parsley<\/span><span class=\"it\" data-no-translation>Prezzemolo fresco a foglia piatta<\/span><\/li>\n            <li><span class=\"en\">Sea salt &amp; black pepper<\/span><span class=\"it\" data-no-translation>Sale marino e pepe nero<\/span><\/li>\n            <li><span class=\"en\">Parmigiano shavings, to serve<\/span><span class=\"it\" data-no-translation>Scaglie di Parmigiano per servire<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Soak dried porcini in 200ml warm water for 20 minutes. Drain, reserving the soaking liquid. Strain through a fine sieve and add to the warm vegetable stock.<\/span><span class=\"step-it\" data-no-translation>Ammollare i porcini in 200ml di acqua tiepida per 20 minuti. Scolare e conservare l&#8217;acqua. Filtrarla e aggiungerla al brodo caldo.<\/span><\/li>\n        <li><span class=\"step-en\">In a heavy-based pan, warm olive oil over medium heat. Saut&eacute; shallot and garlic until soft and translucent &mdash; about 4 minutes. Do not colour.<\/span><span class=\"step-it\" data-no-translation>In una casseruola dal fondo pesante, scaldare l&#8217;olio a fuoco medio. Soffriggere scalogno e aglio fino a trasparenza &mdash; circa 4 minuti. Non far colorire.<\/span><\/li>\n        <li><span class=\"step-en\">Add soaked porcini and fresh chanterelles. Cook 3&ndash;4 minutes until mushrooms release their moisture and begin to caramelise at the edges.<\/span><span class=\"step-it\" data-no-translation>Aggiungere i porcini ammollati e i finferli freschi. Cuocere 3&ndash;4 minuti finch&eacute; i funghi rilasciano l&#8217;umidit&agrave; e iniziano a caramellare ai bordi.<\/span><\/li>\n        <li><span class=\"step-en\">Add the Arborio rice. Toast for 2 minutes stirring constantly, until the grains are slightly translucent at the edges.<\/span><span class=\"step-it\" data-no-translation>Aggiungere il riso Arborio. Tostare 2 minuti mescolando, finch&eacute; i chicchi diventano leggermente traslucidi ai bordi.<\/span><\/li>\n        <li><span class=\"step-en\">Pour in the white wine and stir until completely absorbed.<\/span><span class=\"step-it\" data-no-translation>Versare il vino bianco e mescolare fino a completo assorbimento.<\/span><\/li>\n        <li><span class=\"step-en\">Add warm stock one ladle at a time, stirring continuously. Allow each ladle to absorb before adding the next. Continue for 18&ndash;20 minutes until the rice is al dente and the risotto flows all&rsquo;onda.<\/span><span class=\"step-it\" data-no-translation>Aggiungere il brodo caldo un mestolo alla volta, mescolando. Attendere l&#8217;assorbimento prima del mestolo successivo. Continuare 18&ndash;20 minuti fino alla consistenza all&#8217;onda.<\/span><\/li>\n        <li><span class=\"step-en\">Remove from heat. Add cold butter and grated Parmigiano. Stir vigorously to emulsify &mdash; this is the mantecatura. Rest 1 minute.<\/span><span class=\"step-it\" data-no-translation>Togliere dal fuoco. Aggiungere burro freddo e Parmigiano grattugiato. Mescolare energicamente per mantecare. Riposare 1 minuto.<\/span><\/li>\n        <li><span class=\"step-en\">Finish with truffle oil. Taste and season. Serve immediately in warm bowls, topped with Parmigiano shavings and torn parsley.<\/span><span class=\"step-it\" data-no-translation>Completare con olio al tartufo. Assaggiare e aggiustare. Servire subito in ciotole calde con scaglie di Parmigiano e prezzemolo.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\"><div class=\"rp-secret-icon\">\ud83c\udf44<\/div><div><div class=\"rp-secret-title\"><span class=\"lf-en\">The Mantecatura is Everything &mdash; <\/span><span data-no-translation>La Mantecatura &egrave; Tutto<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">Remove the pan from heat completely before adding butter &mdash; residual heat is enough. Stir hard and fast. The risotto should flow like slow lava when you tilt the bowl. <\/span><em data-no-translation>Togliere la pentola dal fuoco prima di aggiungere il burro. Il calore residuo basta. Mescolare forte. Il risotto deve scorrere come lava lenta.<\/em><\/div><\/div><\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<div class=\"rp-more-soon\">\n  <h3>More recipes coming&hellip;<\/h3>\n  <p>New pasta, pizza &amp; bread recipes added regularly from the kitchen at Lilja&#8217;s Flat<\/p>\n<\/div>\n\n<div class=\"rp-footer-nav\">\n  <a class=\"rp-back\" href=\"https:\/\/liljasflat.com\">&larr; Back to Home<\/a>\n  <div class=\"rp-cat-links\">\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/secondi\"><span data-no-translation>Secondi &amp; Carne<\/span><\/a>\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/dolci\"><span data-no-translation>Dolci<\/span><\/a>\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/pesce\"><span data-no-translation>Pesce<\/span><\/a>\n  <\/div>\n<\/div>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Home &nbsp;&rsaquo;&nbsp; Recipes Primi &middot; Pizza &middot; Pane Pasta,Pizza &amp; Pane From the bronze-die cut spaghetti of Rome to the wild boar ragu of Pollino Park &mdash; these are the foundations of the Italian table. \ud83c\udf5d Carbonara \ud83e\uded9 Tortelli \ud83d\udc17 Wild Boar Pappardelle \ud83c\udf55 Roman Pizza \ud83e\uded3 Focaccia \ud83c\udf44 Wild Mushroom Risotto Pasta &middot; Roma [&hellip;]<\/p>\n","protected":false},"author":256942233,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wpcom_ai_launchpad_about_page":false,"_wpcom_ai_launchpad_gallery_page":false,"_wpcom_ai_launchpad_contact_page":false,"_wpcom_ai_launchpad_events_page":false,"_wpcom_ai_launchpad_video_page":false,"_wpcom_ai_launchpad_portfolio_piece":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"footnotes":"","big_sky_generated":false},"class_list":["post-685","page","type-page","status-publish","hentry"],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pg6uIY-b3","jetpack-related-posts":[{"id":1088,"url":"https:\/\/liljasflat.com\/it\/bistecca-alla-fiorentina\/","url_meta":{"origin":685,"position":0},"title":"Bistecca alla Fiorentina - Fiorentina alla griglia, stile toscano","author":"Bjarni Gunnar Kristinsson","date":"Settembre 26, 2026","format":false,"excerpt":"Bistecca alla Fiorentina alla griglia: una T-bone spessa a temperatura ambiente, pochi minuti per lato sulla brace ardente, girata una volta, lasciata riposare, salata e disossata.","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"Sliced rare Florentine steak with jus, potato pur\u00e9e and grilled vegetables on a white plate in front of a painted fresco","src":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1086,"url":"https:\/\/liljasflat.com\/it\/gnocchi-tricolore\/","url_meta":{"origin":685,"position":1},"title":"Gnocchi tricolore \u2014 prima lessati, poi saltati in padella","author":"Bjarni Gunnar Kristinsson","date":"Settembre 26, 2026","format":false,"excerpt":"Gnocchi di patate tricolore lessati con rosmarino, poi saltati in padella fino a doratura e completati con basilico e Parmigiano. Una ricetta di 20 minuti dalla cucina di Lilja's Flat.","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"Plate of golden pan-fried tricolore gnocchi with fresh basil and grated Parmigiano","src":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/gnocchi-tricolore-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/gnocchi-tricolore-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/gnocchi-tricolore-hero.webp?fit=600%2C750&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1087,"url":"https:\/\/liljasflat.com\/it\/risotto-al-tartufo\/","url_meta":{"origin":685,"position":2},"title":"Risotto al Tartufo Nero \u2014 Risotto al tartufo nero","author":"Bjarni Gunnar Kristinsson","date":"Settembre 26, 2026","format":false,"excerpt":"Risotto cremoso al tartufo nero: Carnaroli tostato in olio d&#039;oliva, rifinito con formaggio fresco e Parmigiano, guarnito con tartufo nero sbriciolato e prosciutto crudo.","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"Creamy risotto topped with crumbled black truffle, prosciutto crudo and fresh cheese","src":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/risotto-al-tartufo-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/risotto-al-tartufo-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/risotto-al-tartufo-hero.webp?fit=600%2C750&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":688,"url":"https:\/\/liljasflat.com\/it\/pesce\/","url_meta":{"origin":685,"position":3},"title":"Pesce &#038; Mare","author":"Bjarni Gunnar Kristinsson","date":"Aprile 1, 2026","format":false,"excerpt":"Home \u00a0\u203a\u00a0 Recipes Fish \u00b7 Seafood \u00b7 Calabrian Coast Pesce& Mare The Tyrrhenian Sea is just 5 minutes from the flat. These are recipes built around the fish that comes directly from those waters \u2014 clean, precise, unfussy. \ud83d\udc1f Seabass Carpaccio \ud83c\udf73 Crispy Sea Bass Pesce \u00b7 Calabria \u00b7 Tyrrhenian\u2026","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":687,"url":"https:\/\/liljasflat.com\/it\/dolci\/","url_meta":{"origin":685,"position":4},"title":"Dolci","author":"Bjarni Gunnar Kristinsson","date":"Aprile 1, 2026","format":false,"excerpt":"Home \u00a0\u203a\u00a0 Recipes \u00a0\u203a\u00a0 Dolci Desserts \u00b7 Pastry \u00b7 Dolci Dolci& Pasticceria The silky tiramis\u00f9 of Rome, the cream-filled bombe of a Sunday morning, an almond milk panna cotta with raw basil granita \u2014 Italy's sweetest traditions. \u2615 Tiramis\u00f9 \ud83c\udf69 Roman Bombe \ud83e\udd50 Maritozzi \ud83c\udf53 Strawberry Crumble \ud83c\udf68 Panna Cotta\u2026","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":686,"url":"https:\/\/liljasflat.com\/it\/secondi\/","url_meta":{"origin":685,"position":5},"title":"Secondi &#038; Carne","author":"Bjarni Gunnar Kristinsson","date":"Aprile 1, 2026","format":false,"excerpt":"Home \u00a0\u203a\u00a0 Recipes Secondi \u00b7 Carne \u00b7 Arrosto Secondi& Carne Slow-braised veal shanks, crispy porchetta from the Roman countryside, and the rustic soul of Roman polpette \u2014 these are dishes that take time and reward patience. \ud83c\udf73 Beef Tartare \ud83c\udf56 Meatballs \ud83e\udd69 Veal Cheek Sandwich \ud83d\udc37 Porchetta \ud83e\udd69 Ossobuco New\u2026","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/pages\/685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/users\/256942233"}],"replies":[{"embeddable":true,"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/comments?post=685"}],"version-history":[{"count":2,"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/pages\/685\/revisions"}],"predecessor-version":[{"id":1234,"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/pages\/685\/revisions\/1234"}],"wp:attachment":[{"href":"https:\/\/liljasflat.com\/it\/wp-json\/wp\/v2\/media?parent=685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}