{"id":11977,"date":"2019-01-01T19:26:58","date_gmt":"2019-01-01T18:26:58","guid":{"rendered":"https:\/\/www.picchioniandrea.it\/?p=11977"},"modified":"2019-01-31T20:47:28","modified_gmt":"2019-01-31T19:47:28","slug":"sabbioni","status":"publish","type":"post","link":"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/","title":{"rendered":"January 10 2019 – San Martino Siccomario (PV)
Tasting dinner at Antica Posteria dei Sabbioni"},"content":{"rendered":"

\"Cena-degustazione<\/p>\n

Antica Posteria dei Sabbioni<\/strong>\u00a0will host a tasting dinner centred around the goat products of\u00a0Il Boscasso farm<\/a><\/strong><\/u>\u00a0on Thursday, January 10th 2019. Special guest of the evening will be winemaker\u00a0Mario Maffi<\/strong>\u00a0and Il Boscasso owner\u00a0Chiara Onida<\/strong>. Reservation is needed (+39.0382.556745).<\/p>\n

Here’s the menu and the wine pairings:
\nPorcini mushroom casserole with goat cheese
\nMetodo Classico Torti Dosaggio Zero Vintage (Pietro Torti winery)<\/em><\/p>\n

Risotto with pumpkin, goat blue cheese and fried leek
\nRiesling Moglialunga (Pietro Torti winery)<\/em><\/p>\n

Goat stew with artichokes
\nButtafuoco Cerasa (Andrea Picchioni winery)<\/em><\/p>\n

Selection of 4 Il Boscasso goat cheeses
\nPinot Nero Terrazze (Tenuta Mazzolino winery)<\/em><\/p>\n

Cheesecake with Caprineve, chestnut and persimmon
\nDindarello (Maculan winery)<\/em><\/p>\n

\n

 <\/p>\n

Name of the event:<\/b>\u00a0Tasting dinner with Mario Maffi and Chiara Onida
\nWhen:<\/b>\u00a0January 10th 2019
\nWhere:<\/b>\u00a0San Martino Siccomario (PV)
\nLocation of the event:<\/b>\u00a0Antica Posteria dei Sabbioni<\/u><\/b><\/a>
\nAddress:<\/b>\u00a0localit\u00e0 Sabbione, 1
\nEvent starts at:<\/b>\u00a008:30 pm
\nPrice:<\/b>\u00a0euro 40,00
\nInformation and reservations:<\/b>\u00a0+39.0382.556745<\/p>\n","protected":false},"excerpt":{"rendered":"

Antica Posteria dei Sabbioni\u00a0will host a tasting dinner centred around the goat products of\u00a0Il Boscasso farm\u00a0on Thursday, January 10th 2019. Special guest of the evening will be winemaker\u00a0Mario Maffi\u00a0and Il Boscasso owner\u00a0Chiara Onida. Reservation is needed (+39.0382.556745). Here’s the menu and the wine pairings: Porcini mushroom casserole with goat cheese Metodo Classico Torti Dosaggio Zero […]<\/p>\n","protected":false},"author":3,"featured_media":11884,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[11],"tags":[],"yoast_head":"\nJanuary 10 2019 - San Martino Siccomario (PV) Tasting dinner at Antica Posteria dei Sabbioni - Picchioni Andrea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"January 10 2019 - San Martino Siccomario (PV) Tasting dinner at Antica Posteria dei Sabbioni - Picchioni Andrea\" \/>\n<meta property=\"og:description\" content=\"Antica Posteria dei Sabbioni\u00a0will host a tasting dinner centred around the goat products of\u00a0Il Boscasso farm\u00a0on Thursday, January 10th 2019. Special guest of the evening will be winemaker\u00a0Mario Maffi\u00a0and Il Boscasso owner\u00a0Chiara Onida. Reservation is needed (+39.0382.556745). Here’s the menu and the wine pairings: Porcini mushroom casserole with goat cheese Metodo Classico Torti Dosaggio Zero […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/\" \/>\n<meta property=\"og:site_name\" content=\"Picchioni Andrea\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-01T18:26:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-31T19:47:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.picchioniandrea.it\/wp-content\/uploads\/2019\/01\/sabbioniboscasso.png\" \/>\n\t<meta property=\"og:image:width\" content=\"520\" \/>\n\t<meta property=\"og:image:height\" content=\"300\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\">\n\t<meta name=\"twitter:data1\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.picchioniandrea.it\/#organization\",\"name\":\"Picchioni Andrea\",\"url\":\"https:\/\/www.picchioniandrea.it\/\",\"sameAs\":[],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.picchioniandrea.it\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.picchioniandrea.it\/wp-content\/uploads\/2014\/03\/logo_picchioni.png\",\"caption\":\"Picchioni Andrea\"},\"image\":{\"@id\":\"https:\/\/www.picchioniandrea.it\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.picchioniandrea.it\/#website\",\"url\":\"https:\/\/www.picchioniandrea.it\/\",\"name\":\"Picchioni Andrea\",\"description\":\"Un nuovo sito targato WordPress\",\"publisher\":{\"@id\":\"https:\/\/www.picchioniandrea.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.picchioniandrea.it\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.picchioniandrea.it\/wp-content\/uploads\/2019\/01\/sabbioniboscasso.png\",\"width\":520,\"height\":300,\"caption\":\"Cena-degustazione con il Boscasso ai Sabbioni\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/#webpage\",\"url\":\"https:\/\/www.picchioniandrea.it\/en\/sabbioni\/\",\"name\":\"January 10 2019 - 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