{"id":1117,"date":"2025-02-06T14:23:01","date_gmt":"2025-02-06T13:23:01","guid":{"rendered":"https:\/\/ecampania.it\/magazine\/?p=1117"},"modified":"2025-02-06T14:23:02","modified_gmt":"2025-02-06T13:23:02","slug":"il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate","status":"publish","type":"post","link":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/","title":{"rendered":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">La messa in scena dell\u2019esperienza gastronomica dello chef napoletano spopola a Miami<\/h4>\n\n\n\n<p><strong>Mani colorate <\/strong>agguantano bon bon e briochine, bocche rosse e carnose baciano gelati al pistacchio. I piatti artistici e sensuali di <strong>Marco Giugliano, chef napoletano 34 anni <\/strong>trapiantato a <strong>Miami<\/strong>, sono serviti. Nel suo ristorante \u201cMano libera\u201d, la cucina \u00e8 condita del piacere di mangiare con tutti sensi e il dessert si gusta su piatti di design dalle forme sensuali e dalle sensazioni tattili.<\/p>\n\n\n\n<p>Il <strong>bacio <\/strong>\u00e8 quello di commiato al cliente con la promessa di rivedersi presto; sulle<strong> praline al cioccolato e mango<\/strong> servite su ardesia al momento del conto, saranno impresse le iniziali del cliente e le mani offrono morbide briochine. Cibo e arte hanno dunque una relazione sempre pi\u00f9 stretta, soprattutto da quando il food \u00e8 diventato materia di design.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"695\" data-id=\"1120\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_03.jpg\" alt=\"\" class=\"wp-image-1120\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_03.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_03-300x209.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_03-768x534.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_03-750x521.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"666\" data-id=\"1119\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_02.jpg\" alt=\"\" class=\"wp-image-1119\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_02.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_02-300x200.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_02-768x511.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_02-750x500.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>\u00abMangiare \u00e8 un\u2019esperienza che coinvolge tutti i sensi &#8211; commenta Giugliano &#8211; e l\u2019estetica \u00e8 importante quanto il gusto. Un\u2019eccellente esperienza culinaria \u00e8 determinata anche dalla sua presentazione, che diventa cos\u00ec a pieno titolo uno dei fattori che determinano il successo di un ristorante. Penso che il modo in cui si sceglie di servire il cibo sia una forma d\u2019arte, ed \u00e8 anche un modo in cui uno chef esprime anche la sua personalit\u00e0\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1000\" height=\"838\" data-id=\"1121\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_05.jpg\" alt=\"\" class=\"wp-image-1121\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_05.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_05-300x251.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_05-768x644.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_05-750x629.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"623\" data-id=\"1122\" src=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_04.jpg\" alt=\"\" class=\"wp-image-1122\" srcset=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_04.jpg 1000w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_04-300x187.jpg 300w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_04-768x478.jpg 768w, https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_04-750x467.jpg 750w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>\u00c8 proprio il caso di dire: \u201c<strong>si mangia prima con gli occhi<\/strong>\u201d. Giugliano da Napoli a Miami \u00e8 entrato in una rivoluzione gastronomica, dove l\u2019impiattamento e la presentazione sono utilizzati non solo per evidenziare la sua arte ma anche l\u2019unicit\u00e0 dell\u2019esperienza, che viene consumata a tavola. Una chiave multisensoriale, che lo chef e il suo personale adopera sotto forma di performance art: la messa in scena dell\u2019esperienza gastronomica.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La messa in scena dell\u2019esperienza gastronomica dello chef napoletano spopola a Miami Mani colorate agguantano bon bon e briochine, bocche rosse e carnose baciano gelati al pistacchio. I piatti artistici e sensuali di Marco Giugliano, chef napoletano 34 anni trapiantato a Miami, sono serviti. Nel suo ristorante \u201cMano libera\u201d, la cucina \u00e8 condita del piacere [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":1118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"format":"standard"},"jnews_primary_category":[],"jnews_override_counter":[],"footnotes":""},"categories":[9],"tags":[60],"class_list":["post-1117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-ristorante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania<\/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:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania\" \/>\n<meta property=\"og:description\" content=\"La messa in scena dell\u2019esperienza gastronomica dello chef napoletano spopola a Miami Mani colorate agguantano bon bon e briochine, bocche rosse e carnose baciano gelati al pistacchio. I piatti artistici e sensuali di Marco Giugliano, chef napoletano 34 anni trapiantato a Miami, sono serviti. Nel suo ristorante \u201cMano libera\u201d, la cucina \u00e8 condita del piacere [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\" \/>\n<meta property=\"og:site_name\" content=\"\u00e8campania\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ecampania.it\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-06T13:23:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-02-06T13:23:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"666\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redazione\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redazione\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\"},\"author\":{\"name\":\"Redazione\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/f259cd7c01428ef3ac5db31dcac5ab70\"},\"headline\":\"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate\",\"datePublished\":\"2025-02-06T13:23:01+00:00\",\"dateModified\":\"2025-02-06T13:23:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\"},\"wordCount\":292,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/#organization\"},\"image\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg\",\"keywords\":[\"ristorante\"],\"articleSection\":[\"Food\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\",\"url\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\",\"name\":\"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania\",\"isPartOf\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg\",\"datePublished\":\"2025-02-06T13:23:01+00:00\",\"dateModified\":\"2025-02-06T13:23:02+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage\",\"url\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg\",\"contentUrl\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg\",\"width\":1000,\"height\":666},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ecampania.it\/magazine\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#website\",\"url\":\"https:\/\/ecampania.it\/magazine\/\",\"name\":\"Ecampania\",\"description\":\"Il primo portale dedicato al turismo ed alla cultura in Campania\",\"publisher\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ecampania.it\/magazine\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#organization\",\"name\":\"Ecampania\",\"url\":\"https:\/\/ecampania.it\/magazine\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/01\/fb.png\",\"contentUrl\":\"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/01\/fb.png\",\"width\":500,\"height\":500,\"caption\":\"Ecampania\"},\"image\":{\"@id\":\"https:\/\/ecampania.it\/magazine\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ecampania.it\",\"https:\/\/www.instagram.com\/ecampania.it\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/f259cd7c01428ef3ac5db31dcac5ab70\",\"name\":\"Redazione\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/95816d083b7410def6d31c027c3ddb4f82515f84e68ea358ea75203bfac610a7?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/95816d083b7410def6d31c027c3ddb4f82515f84e68ea358ea75203bfac610a7?s=96&d=mm&r=g\",\"caption\":\"Redazione\"},\"url\":\"https:\/\/ecampania.it\/magazine\/author\/ecampania\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania","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:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/","og_locale":"it_IT","og_type":"article","og_title":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania","og_description":"La messa in scena dell\u2019esperienza gastronomica dello chef napoletano spopola a Miami Mani colorate agguantano bon bon e briochine, bocche rosse e carnose baciano gelati al pistacchio. I piatti artistici e sensuali di Marco Giugliano, chef napoletano 34 anni trapiantato a Miami, sono serviti. Nel suo ristorante \u201cMano libera\u201d, la cucina \u00e8 condita del piacere [&hellip;]","og_url":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/","og_site_name":"\u00e8campania","article_publisher":"https:\/\/www.facebook.com\/ecampania.it","article_published_time":"2025-02-06T13:23:01+00:00","article_modified_time":"2025-02-06T13:23:02+00:00","og_image":[{"width":1000,"height":666,"url":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg","type":"image\/jpeg"}],"author":"Redazione","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"Redazione","Tempo di lettura stimato":"3 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#article","isPartOf":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/"},"author":{"name":"Redazione","@id":"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/f259cd7c01428ef3ac5db31dcac5ab70"},"headline":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate","datePublished":"2025-02-06T13:23:01+00:00","dateModified":"2025-02-06T13:23:02+00:00","mainEntityOfPage":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/"},"wordCount":292,"commentCount":0,"publisher":{"@id":"https:\/\/ecampania.it\/magazine\/#organization"},"image":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage"},"thumbnailUrl":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg","keywords":["ristorante"],"articleSection":["Food"],"inLanguage":"it-IT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/","url":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/","name":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate - \u00e8campania","isPartOf":{"@id":"https:\/\/ecampania.it\/magazine\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage"},"image":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage"},"thumbnailUrl":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg","datePublished":"2025-02-06T13:23:01+00:00","dateModified":"2025-02-06T13:23:02+00:00","breadcrumb":{"@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#primaryimage","url":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg","contentUrl":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/02\/Mano-Libera_Food-Design_01.jpg","width":1000,"height":666},{"@type":"BreadcrumbList","@id":"https:\/\/ecampania.it\/magazine\/il-food-design-di-marco-giugliano-piatti-sensuali-e-instagrammabili-serviti-su-mani-e-bocche-colorate\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ecampania.it\/magazine\/"},{"@type":"ListItem","position":2,"name":"Il food design di Marco Giugliano: piatti sensuali e instagrammabili, serviti su mani e bocche colorate"}]},{"@type":"WebSite","@id":"https:\/\/ecampania.it\/magazine\/#website","url":"https:\/\/ecampania.it\/magazine\/","name":"Ecampania","description":"Il primo portale dedicato al turismo ed alla cultura in Campania","publisher":{"@id":"https:\/\/ecampania.it\/magazine\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ecampania.it\/magazine\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Organization","@id":"https:\/\/ecampania.it\/magazine\/#organization","name":"Ecampania","url":"https:\/\/ecampania.it\/magazine\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/ecampania.it\/magazine\/#\/schema\/logo\/image\/","url":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/01\/fb.png","contentUrl":"https:\/\/ecampania.it\/magazine\/wp-content\/uploads\/2025\/01\/fb.png","width":500,"height":500,"caption":"Ecampania"},"image":{"@id":"https:\/\/ecampania.it\/magazine\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/ecampania.it","https:\/\/www.instagram.com\/ecampania.it\/"]},{"@type":"Person","@id":"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/f259cd7c01428ef3ac5db31dcac5ab70","name":"Redazione","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/ecampania.it\/magazine\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/95816d083b7410def6d31c027c3ddb4f82515f84e68ea358ea75203bfac610a7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/95816d083b7410def6d31c027c3ddb4f82515f84e68ea358ea75203bfac610a7?s=96&d=mm&r=g","caption":"Redazione"},"url":"https:\/\/ecampania.it\/magazine\/author\/ecampania\/"}]}},"_links":{"self":[{"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/posts\/1117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/comments?post=1117"}],"version-history":[{"count":1,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/posts\/1117\/revisions"}],"predecessor-version":[{"id":1123,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/posts\/1117\/revisions\/1123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/media\/1118"}],"wp:attachment":[{"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/media?parent=1117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/categories?post=1117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecampania.it\/magazine\/wp-json\/wp\/v2\/tags?post=1117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}