{"id":2212,"date":"2021-09-05T14:41:20","date_gmt":"2021-09-05T12:41:20","guid":{"rendered":"https:\/\/www.grano-orzo.com\/?page_id=2212"},"modified":"2025-08-21T16:23:59","modified_gmt":"2025-08-21T14:23:59","slug":"details-sur-les-ingredients","status":"publish","type":"page","link":"https:\/\/www.grano-orzo.com\/index.php\/details-sur-les-ingredients\/","title":{"rendered":"D\u00e9tails sur les ingr\u00e9dients"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_column_text]<strong>Lexique des fromages :<\/strong><\/p>\n<p>Fontina : fromage \u00e0 raclette de la vall\u00e9e d\u2019Aoste<br \/>\nFormaggio di capra : fromage frais de ch\u00e8vre<br \/>\nGorgonzola : fromage \u00e0 p\u00e2te persill\u00e9e de Lombardie<br \/>\nPecorino sardo : fromage affin\u00e9 de brebis<br \/>\nProvolone : fromage \u00e0 p\u00e2te press\u00e9e du Piemont<br \/>\nRicotta : fromage \u00e0 p\u00e2te fraiche du sud de l&rsquo;Italie<br \/>\nRicotta salata : ricotta au lait de vache s\u00e9ch\u00e9e<br \/>\nScamorza fum\u00e9 : mozzarella s\u00e9ch\u00e9e et fum\u00e9e<br \/>\nTaleggio : fromage cr\u00e9meux au lait de vache de Lombardie[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_column_text]<strong>Lexique des charcuteries :<\/strong><\/p>\n<p>Bresaola : viande de boeuf s\u00e9ch\u00e9e de Lombardie<br \/>\nGuanciale : joue de cochon s\u00e9ch\u00e9e<br \/>\nPancetta : poitrine de porc roul\u00e9e crue s\u00e9ch\u00e9e<br \/>\nPorchetta : poitrine de porc farcie de chair et cuite<br \/>\nProsciutto di parma : jambon cru de parme affin\u00e9<br \/>\nSalame al finocchieto sardo : saucisson aux graines de fenouil<br \/>\nSopressata : saucisse de porc \u00e0 la pi\u00e9montaise<br \/>\nSpeck : jambon fum\u00e9 du nord de l&rsquo;Italie<br \/>\nSpianata piccante : saucisson de porc piment\u00e9[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_column_text]<strong>Ingr\u00e9dients suppl\u00e9mentaires :<\/strong><\/p>\n<p>de 1\u20ac \u00e0 3\u20ac en fonction de l&rsquo;ingr\u00e9dient[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=\u00a0\u00bb1\/3&Prime;][vc_column_text]Lexique des fromages : Fontina : fromage \u00e0 raclette de la vall\u00e9e d\u2019Aoste Formaggio di capra : fromage frais de ch\u00e8vre Gorgonzola : fromage \u00e0 p\u00e2te persill\u00e9e de Lombardie Pecorino sardo : fromage affin\u00e9 de brebis Provolone : fromage \u00e0 p\u00e2te press\u00e9e du Piemont Ricotta : fromage \u00e0 p\u00e2te fraiche du sud de l&rsquo;Italie [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2212","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - 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