{"id":12979,"date":"2023-05-03T08:12:18","date_gmt":"2023-05-03T00:12:18","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=12979"},"modified":"2025-12-29T15:29:59","modified_gmt":"2025-12-29T07:29:59","slug":"the-science-behind-cooking-temperatures","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/","title":{"rendered":"La scienza delle temperature di cottura"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><div>Cucinare \u00e8 un&#039;arte. Ma gli aspetti creativi e intuitivi della cucina devono essere combinati con precisione <strong>temperatura di cottura<\/strong> Controllo per creare piatti cotti alla perfezione. Conoscere la scienza della cucina \u00e8 fondamentale per migliorare le proprie abilit\u00e0 culinarie. Questo, a sua volta, aiuter\u00e0 a creare piatti deliziosi e sicuri da mangiare. In questo articolo, parleremo della scienza delle temperature di cottura. Spiegheremo anche come il termometro ChefsTemp FinalTouch X10 pu\u00f2 aiutarti a migliorare i tuoi risultati di cottura.<\/div>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d1f4c0e77e0\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d1f4c0e77e0\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/#Chemical_Reactions_in_Cooking\" >Reazioni chimiche in cucina<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/#Food_Safety\" >Sicurezza alimentare<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/#Using_the_ChefsTemp_Finaltouch_X10_Thermometer\" >Utilizzo del termometro ChefsTemp Finaltouch X10<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/#The_Importance_of_Resting_Meat\" >L&#039;importanza del riposo della carne<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/la-scienza-dietro-le-temperature-di-cottura\/#Conclusion\" >Conclusione<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Chemical_Reactions_in_Cooking\"><\/span><span style=\"color: #ff9900;\">Reazioni chimiche in cucina<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><p>Uno dei fattori pi\u00f9 significativi e critici in cucina \u00e8 la reazione di Maillard. Questa reazione chimica si verifica quando carboidrati e amminoacidi vengono inizialmente combinati e poi riscaldati. Questo permette al cibo di trasformarsi in colore e sapore, e quindi di acquisire altre qualit\u00e0 benefiche che contribuiscono a garantire la sicurezza alimentare. Questa reazione si verifica quando si forma una crosta dorata su una fetta di pane cotto, le cipolle si caramellano e una ricca crosta marrone su una fetta di bistecca scottata. Ma questa reazione non riguarda solo il sapore. Riguarda anche la sicurezza alimentare del cibo.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\"><h2><span class=\"ez-toc-section\" id=\"Food_Safety\"><\/span><span style=\"color: #ff9900;\">Sicurezza alimentare<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><p>L&#039;aspetto pi\u00f9 essenziale della cottura \u00e8 la sicurezza alimentare. La zona di pericolo \u00e8 compresa tra 4 \u00b0C e 62 \u00b0C. In questo intervallo, batteri pericolosi possono proliferare e causare malattie trasmesse dagli alimenti. Pertanto, \u00e8 essenziale non lasciare il cibo in questa zona per troppo tempo. Durante la cottura, il cibo deve essere portato a temperature superiori a 62 \u00b0C e raffreddato rapidamente in seguito. Oggigiorno, con i progressi tecnologici, molti <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/come-i-termometri-digitali-stanno-rivoluzionando-la-sicurezza-alimentare\/\">i termometri intelligenti possono risolvere questo problema<\/a><\/strong><\/em>.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h2><span class=\"ez-toc-section\" id=\"Using_the_ChefsTemp_Finaltouch_X10_Thermometer\"><\/span><span style=\"color: #ff9900;\">Utilizzo del termometro ChefsTemp Finaltouch X10<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><p>Misurare la temperatura interna degli alimenti \u00e8 facile con <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\">Termometro ChefsTemp Finaltouch X10<\/a><\/strong><\/em>. Questo termometro di alta qualit\u00e0 \u00e8 dotato di una potente sonda in acciaio inossidabile e di un ampio display LCD di facile lettura. Diversi livelli di cottura per i vari alimenti sono essenziali per ottenere sapori e sicurezza. Di seguito sono riportate le linee guida per la temperatura degli alimenti:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Pollo cotto\" title=\"Pollo cotto\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Cooked-Chicken-1024x683.jpg\" class=\"img-responsive wp-image-12980\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><ul>\n<li>Manzo: per una bistecca al sangue, cuocere fino a una temperatura interna di 59 \u00b0C; per una cottura media-al sangue, cuocere fino a 61 \u00b0C; per una cottura media, cuocere fino a 63 \u00b0C; per una cottura media-ben cotta, cuocere fino a 70 \u00b0C; per una cottura ben cotta, cuocere fino a 71 \u00b0C.<\/li>\n<li>Pollame: cuocere pollo e tacchino a una temperatura interna di 74 \u00b0C per garantire che siano sicuri da mangiare.<\/li>\n<li>Pesce: per motivi di sicurezza, cuocere il pesce a una temperatura interna di 145 \u00b0F.<\/li>\n<li>Verdure: arrostire le verdure a 200 \u00b0C per esaltarne la dolcezza e il sapore naturali.<\/li>\n<li>Prodotti da forno: i diversi prodotti da forno richiedono temperature di cottura diverse, ma la maggior parte viene cotta tra i 160\u00b0C e i 190\u00b0C.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><h2><span class=\"ez-toc-section\" id=\"The_Importance_of_Resting_Meat\"><\/span><span style=\"color: #ff9900;\">L&#039;importanza del riposo della carne<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><p>Un altro concetto importante in cucina \u00e8 la necessit\u00e0 di far riposare la carne dopo la cottura. Quando la carne \u00e8 cotta, i suoi succhi vengono spinti verso il centro. Se si taglia la carne subito dopo la cottura, i succhi fuoriusciranno, lasciandola asciutta. Lasciando riposare la carne per qualche minuto prima di tagliarla, i succhi si ridistribuiscono, rendendola pi\u00f9 succosa e saporita.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><h2><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusione<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><p>Comprendere la scienza alla base delle temperature di cottura \u00e8 essenziale per ottenere piatti cotti alla perfezione. Con un termometro, puoi misurare con precisione la temperatura interna degli alimenti e ottenere risultati perfetti ogni volta. Che tu stia cucinando bistecche, pollo, pesce, verdure o prodotti da forno, il termometro ChefsTemp Finaltouch X10 \u00e8 lo strumento ideale per ottenere un controllo preciso della temperatura e migliorare la tua cottura.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":12983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[307],"class_list":["post-12979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-best-instant-read-thermometer"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/12979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=12979"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/12979\/revisions"}],"predecessor-version":[{"id":57617,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/12979\/revisions\/57617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/12983"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=12979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=12979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=12979"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}