{"id":4974,"date":"2017-10-03T07:00:22","date_gmt":"2017-10-03T07:00:22","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4974"},"modified":"2019-12-10T18:01:58","modified_gmt":"2019-12-10T17:01:58","slug":"barbecue-bottarga-eng","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/","title":{"rendered":"The Barbecue Bottarga"},"content":{"rendered":"

A Refined Barbecue\u00a0Seasoning<\/span><\/h2>\n

The world of high cuisine, that of the famous Chefs and the multistarred restaurants, irrespective of the undisputed technical quality of its interpreters and of their\u00a0creative ability in the astonishing new and surprising flavor, owe\u00a0much of its\u00a0communicative effectiveness in my opinion to the knowledge about how to transform a meal into a playful experience, played on the line of consistency and thermal and mechanical contrasts, in knowing how to brake\u00a0the rules\u00a0related to the contextuality before even in the taste of itself. The niche of the BBQ kitchen is still quite immune to these influences, a bit because it is born from more rural\u00a0roots and a bit because we\u00a0could say it came up to\u00a0chronicles only the day before\u00a0yesterday. I think that all of this, at least for the moment is a good thing even if to be honest\u00a0I have to confess to be\u00a0sometimes tempted\u00a0to give up to some contaminations.<\/p>\n

Occasionally I happen to catch me in recipes that could clearly belong to the Chef’s Table screens and ask to myself\u00a0if they could have their roles in the BBQ world. This is the case of a famous invention by Harold Moore<\/em> of Manhattan’s Commerce Restaurant<\/em>. It’s the classic example of a recipe made from very uncomplicated ingredients with an all-in-one simple technique that plays its own success precisely on the spontaneous decontestualization. Good Harold<\/em> dehydrated egg yolks in a mixture of salt, refined sugar and aromatic herbs for a few days and then cooked them at low temperatures making them substantially cooked. What came\u00a0is a sort of Egg Bottarga he uses to grate on\u00a0pasta dishes or on\u00a0gourmet salads.<\/p>\n

I saw it and I thought: why not create a Bottarga Barbecue? Why not do the same thing using\u00a0the typical flavors of the barbecue, to have them at our disposal whenever we want, finding them without turning on the smoker or simply using them\u00a0for new and adventurous combinations? So I thought about how to characterize the egg with the characteristic flavors of the barbecue. First, instead of using herbs, I can only use a Rub. I do not choose a classic barbecue rub, there are too many ingredients to be baked\u00a0by\u00a0the heat, creating the bark and their contribution in\u00a0raw form would be misleading. Then I switched to the\u00a0Pig’s Ass Memphis Rub<\/a>, designed to be added to the ribs even at the end of cooking. I then decide to introduce the Worcestershire Sauce into the recipe cause\u00a0I personally consider it one of the most important elements of our world. Finally, of course, I decided to smoke\u00a0the bottarga during cooking and among the possible essences I chose the\u00a0American Beech chips<\/a>, a wood that gives an extremely delicate and elegant flavor and that I usually use in my finest dishes such as Quail Devil Eggs.<\/p>\n

This is what has born:<\/p>\n

Ingredients:<\/h4>\n

Eggs
\n50% Kosher\u00a0Salt
\n45% Brown Sugar
\n5% Rub
\n1 teaspoon per egg of\u00a0Worctershire Sauce<\/p>\n

Smoke: American Beech Chips<\/a><\/p>\n

\"Ingredienti<\/a><\/p>\n

Procedure:<\/h4>\n
    \n
  1. First, mix the salt with the rub and then the brown sugar and place half of it on the bottom of a hermetically sealed food container, gently bending it on the table to try to narrow the contents as much as possible. By pressing the back of an egg on the mixture of salt and sugar, I create regular spaceships, intended to host the yolks.
    \n
    \"Salamoia<\/a><\/div>\n
    \"Alvei<\/a><\/div>\n<\/div><\/li>\n
  2. I separate the yolks from the egg whites and place\u00a0into the groves. Above each egg I pour\u00a0a teaspoon of Salsa Worcestershire and then cover them completely with the remaining salt and sugar mixture. Close the container\u00a0with the lid and place it in the fridge for 4 days.
    \n
    \"Uova<\/a><\/div>\n
    \"Uovo<\/a><\/div>\n<\/div><\/li>\n
  3. If you decide to try the recipe I strongly urge you at the end of this period to dwell on the scent of dry brine just after removing the lid and before proceeding further. I will not tell you anything, but the smoky version of what you are feeling is what you will add to your dishes\u00a0through the Bottarga. After removing the container from the fridge, gently remove\u00a0the salt around the spots\u00a0until the eggs remain in my hand, which now appear compact even if\u00a0remaining translucent. I gently rinse it in a bowl of water and transfer it to a cooking grate\u00a0that I previously sprinkled with the Don Marcos’s spray treat.
    \n
    \"Salamoia<\/a><\/div>\n
    \"Lavaggio<\/a><\/div>\n
    \"Uovo<\/a><\/div>\n<\/div><\/li>\n
  4. I then put the grate in a vertical smoker set at 75\u00b0C into which\u00a0I put\u00a0the American Beech Chips<\/a>. I smoked\u00a0the eggs for 1 and a half hours or in any case until they have lost their shiny appearance, becoming bronzed and opaque. I take\u00a0the grate out from the smoker and let the Bottarga cool 30 minutes. I then transfer them to a proper size hermetic container inside which they can stay in the fridge for up to a month. I recommend that you let the smoke to mature\u00a0at least a couple of days before consuming it.
    \n
    \"Bottarga<\/a><\/div>\n
    \"Bottarga<\/a><\/div>\n<\/div><\/li>\n<\/ol>\n

    <\/a><\/p>\n

    Conclusions:<\/h4>\n

    Barbecue Bottarga is really something surprising. It’s not easy but I’m trying to describe it: a full, savory taste, tending to sweet, very aromatic, umami at top\u00a0power, non invasive but present and recognizable smoke. In the mouth you definitely feel overwhelming, especially if you eat it in pieces and not grated as a seasoning, but yet after 2 minutes you want to have more, you can not stop. Crushed or grated over on the foods will surely make the best of it. I personally find that the ideal combination of Barbecue Bottarga is with delicate dishes that can enhance its character. So definitely pasta but seasoned with simple sauces, salads, vegetables, fresh cheeses, tartas and wide to fantasy.<\/p>\n

    Would you ever think that the world of barbecue could have its own bottarga?<\/p>\n

    \n
    \"Bottarga\"<\/a><\/div>\n
    \"Bottarga\"<\/a><\/div>\n<\/div>\n
    <\/div>\n

    \"Banner\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    A Refined Barbecue\u00a0Seasoning The world of high cuisine, that of the famous Chefs and the multistarred restaurants, irrespective of the undisputed technical quality of…<\/p>\n","protected":false},"author":2,"featured_media":4957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[44],"tags":[49,513,114],"class_list":["post-4974","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-recipes","tag-barbecue","tag-bottarga-en","tag-cold-smoking","post_format-post-format-video","post-item"],"yoast_head":"\nThe Barktenders - Inspirations for the Grill: The Barbecue Bottarga<\/title>\n<meta name=\"description\" content=\"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Barbecue Bottarga\" \/>\n<meta property=\"og:description\" content=\"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\" \/>\n<meta property=\"og:site_name\" content=\"GrillExperience\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-03T07:00:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-10T17:01:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"665\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marco Agostini\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marco Agostini\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\"},\"author\":{\"name\":\"Marco Agostini\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\"},\"headline\":\"The Barbecue Bottarga\",\"datePublished\":\"2017-10-03T07:00:22+00:00\",\"dateModified\":\"2019-12-10T17:01:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\"},\"wordCount\":1036,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1\",\"keywords\":[\"Barbecue\",\"Bottarga\",\"cold smoking\"],\"articleSection\":[\"Creative Barbecue Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\",\"url\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\",\"name\":\"The Barktenders - Inspirations for the Grill: The Barbecue Bottarga\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1\",\"datePublished\":\"2017-10-03T07:00:22+00:00\",\"dateModified\":\"2019-12-10T17:01:58+00:00\",\"description\":\"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.\",\"breadcrumb\":{\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1\",\"width\":1000,\"height\":665,\"caption\":\"Bottarga Copertina\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/grillexperience.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Barbecue Bottarga\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/grillexperience.it\/#website\",\"url\":\"https:\/\/grillexperience.it\/\",\"name\":\"GrillExperience\",\"description\":\"Diventa maestro della griglia con Marco Agostini\",\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/grillexperience.it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/grillexperience.it\/#organization\",\"name\":\"BBQ Hangout srl\",\"url\":\"https:\/\/grillexperience.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"width\":922,\"height\":321,\"caption\":\"BBQ Hangout srl\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\",\"name\":\"Marco Agostini\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"caption\":\"Marco Agostini\"},\"description\":\"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006\",\"sameAs\":[\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\"],\"url\":\"https:\/\/grillexperience.it\/en\/author\/m4rco\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Barktenders - Inspirations for the Grill: The Barbecue Bottarga","description":"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.","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:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/","og_locale":"en_US","og_type":"article","og_title":"The Barbecue Bottarga","og_description":"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.","og_url":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/","og_site_name":"GrillExperience","article_publisher":"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/","article_author":"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/","article_published_time":"2017-10-03T07:00:22+00:00","article_modified_time":"2019-12-10T17:01:58+00:00","og_image":[{"width":1000,"height":665,"url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","type":"image\/jpeg"}],"author":"Marco Agostini","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Marco Agostini","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#article","isPartOf":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/"},"author":{"name":"Marco Agostini","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e"},"headline":"The Barbecue Bottarga","datePublished":"2017-10-03T07:00:22+00:00","dateModified":"2019-12-10T17:01:58+00:00","mainEntityOfPage":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/"},"wordCount":1036,"commentCount":0,"publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"image":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","keywords":["Barbecue","Bottarga","cold smoking"],"articleSection":["Creative Barbecue Recipes"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/","url":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/","name":"The Barktenders - Inspirations for the Grill: The Barbecue Bottarga","isPartOf":{"@id":"https:\/\/grillexperience.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage"},"image":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","datePublished":"2017-10-03T07:00:22+00:00","dateModified":"2019-12-10T17:01:58+00:00","description":"An original idea to always have at your disposal a refined egg-based barbecue flavored seasoning that reminds the famous Bottarga.","breadcrumb":{"@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#primaryimage","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","width":1000,"height":665,"caption":"Bottarga Copertina"},{"@type":"BreadcrumbList","@id":"https:\/\/grillexperience.it\/en\/barbecue-bottarga-eng\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/grillexperience.it\/en\/"},{"@type":"ListItem","position":2,"name":"The Barbecue Bottarga"}]},{"@type":"WebSite","@id":"https:\/\/grillexperience.it\/#website","url":"https:\/\/grillexperience.it\/","name":"GrillExperience","description":"Diventa maestro della griglia con Marco Agostini","publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/grillexperience.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/grillexperience.it\/#organization","name":"BBQ Hangout srl","url":"https:\/\/grillexperience.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","width":922,"height":321,"caption":"BBQ Hangout srl"},"image":{"@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/"]},{"@type":"Person","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e","name":"Marco Agostini","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","caption":"Marco Agostini"},"description":"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006","sameAs":["https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/"],"url":"https:\/\/grillexperience.it\/en\/author\/m4rco\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/09\/Bottarga1-Copertina.jpeg?fit=1000%2C665&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pdexhk-1ie","_links":{"self":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/comments?post=4974"}],"version-history":[{"count":5,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4974\/revisions"}],"predecessor-version":[{"id":11667,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4974\/revisions\/11667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media\/4957"}],"wp:attachment":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media?parent=4974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/categories?post=4974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/tags?post=4974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}