{"id":511,"date":"2021-05-21T15:21:27","date_gmt":"2021-05-21T13:21:27","guid":{"rendered":"http:\/\/www.labuonaterrabio.it\/en\/?p=511"},"modified":"2021-09-06T09:00:38","modified_gmt":"2021-09-06T07:00:38","slug":"cucina-naturale","status":"publish","type":"post","link":"https:\/\/www.labuonaterrabio.it\/en\/blog\/2021\/05\/21\/cucina-naturale\/","title":{"rendered":"Appetising, healthy, delicious: we’re not the ones who say this, thankfully."},"content":{"rendered":"

It’s always gratifying when your work is recognised and appreciated. So it’s a pleasure for us to share this news: one of our products is showcased in the magazine<\/strong> Cucina Naturale<\/strong><\/a><\/p>\n

It’s the Maxi Bruschetta, made with type 2 flour, not fried and flavoured with extra virgin olive oil and sea salt. <\/span><\/p>\n

Cucina Naturale describes it as “delicious and healthy”, a “real treat for the palate”. <\/span><\/p>\n

And who are we, not to accept this opinion with a “Thank-you”?<\/span><\/p>\n

See you soon!<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

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

It’s always gratifying when your work is recognised and appreciated. So it’s a pleasure for us to share this news: one of our products is showcased in the magazine Cucina Naturale It’s the Maxi Bruschetta, made with type 2 flour, not fried and flavoured with extra virgin olive oil and sea salt. Cucina Naturale describes … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":593,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-prodotti"],"acf":[],"yoast_head":"\nAppetising, healthy, delicious: we're not the ones who say this, thankfully. - La Buona Terra Bio<\/title>\n<meta name=\"description\" content=\"It's always gratifying when your work is recognised and appreciated. 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