{"id":3260,"date":"2017-01-17T15:04:33","date_gmt":"2017-01-17T14:04:33","guid":{"rendered":"https:\/\/pro.alfaforni.com\/i-migliori-pizzaiolo-al-mondo\/"},"modified":"2022-02-22T01:28:56","modified_gmt":"2022-02-22T00:28:57","slug":"los-mejores-pizzeros-del-mundo","status":"publish","type":"post","link":"https:\/\/pro.alfaforni.com\/es\/los-mejores-pizzeros-del-mundo\/","title":{"rendered":"Los mejores pizzeros del mundo"},"content":{"rendered":"<p>Hay numerosos concursos de pizzeros en todo el mundo que van desde los campeonatos regionales a los campeonatos de las asociaciones de la verdadera pizza napolitana pasando por las competiciones de las mayores ferias del sector. Seg\u00fan el\u00a0<a href=\"http:\/\/cucina.corriere.it\/notizie\/cards\/i-16-migliori-pizzaioli-mondo\/franco-pepe_principale.shtml\" target=\"_blank\" rel=\"noopener nofollow\">Corriere Cucina<\/a>\u00a0los 16 mejores pizzeros del mundo son (vea la lista) mientras que para\u00a0<a href=\"http:\/\/espresso.repubblica.it\/food\/dettaglio\/%C3%A8-giapponese-il-miglior-pizzaiuolo\/2127985\" target=\"_blank\" rel=\"noopener nofollow\">La Repubblica<\/a>\u00a0el mejor pizzero del mundo es el japon\u00e9s Akinari \u00abPasquale\u00bbMakishima que a\u00f1adi\u00f3 el nombre de \u00abPasquale\u00bb en honor de su maestro Pasquale Parziale.<\/p>\n<p>El trofeo Caputo del mejor pizzero del mundo publicado por\u00a0<a href=\"http:\/\/www.winenews.it\/i-capolavori-dell-agroalimentare-d-italia\/27289\/e-marchigiano-il-miglior-pizzaiolo-del-mondo-trofeo-caputo-a-marcello-derasmo-seguono-gennaro-nasti-della-pizzeria-via-tribunali-di-portland-oregon-e-il-giapponese-takehiko-chiba-della-pizzeria-padrino-del-shozan-della-citt-di-sendai-miyagi\" target=\"_blank\" rel=\"noopener nofollow\">Wine News<\/a>\u00a0ha sido asignado a Marcello Derasmo delante de Gennaro Nasti y del japon\u00e9s Takehiro Chiba.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hay numerosos concursos de pizzeros en todo el mundo que  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":1838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67,466],"tags":[],"class_list":["post-3260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-es","category-news-pro"],"acf":[],"_links":{"self":[{"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/posts\/3260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/comments?post=3260"}],"version-history":[{"count":0,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/posts\/3260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/media\/1838"}],"wp:attachment":[{"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/media?parent=3260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/categories?post=3260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pro.alfaforni.com\/es\/wp-json\/wp\/v2\/tags?post=3260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}