{"id":7856,"date":"2022-08-03T11:30:17","date_gmt":"2022-08-03T09:30:17","guid":{"rendered":"https:\/\/impasta.com\/?page_id=7856"},"modified":"2023-08-31T12:41:43","modified_gmt":"2023-08-31T10:41:43","slug":"collaborazioni","status":"publish","type":"page","link":"https:\/\/impasta.com\/en\/collaborazioni\/","title":{"rendered":"Collaborations"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"7856\" class=\"elementor elementor-7856\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d976ecc elementor-section-boxed elementor-section-gap-default elementor-section-height-default elementor-section-height-default\" data-id=\"d976ecc\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3e8213f\" data-id=\"3e8213f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap--3e8213f elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-22aece0 elementor-widget elementor-widget-heading\" data-id=\"22aece0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.1 - 02-04-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Carlo Di Cristo<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-526518f elementor-section-boxed elementor-section-gap-default elementor-section-height-default elementor-section-height-default\" data-id=\"526518f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-1112046\" data-id=\"1112046\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap--1112046 elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-979106e u-links-anim-ul elementor-widget elementor-widget-text-editor\" data-id=\"979106e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.1 - 02-04-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>Carlo Di Cristo, a non-canonical identity: biologist, neuroscientist, Zoology researcher at the University of Sannio, but with a passion for natural yeast bread-making, studied with the scientist&#039;s approach. A self-taught bread-maker, who was able to transform himself into a point of reference for many professionals, investing in his own personal training, perfecting the technique alongside the masters, developing ideal flour formulations for the work that interested him most, researching the mills best in the area. \u201cSoulcrumbs\u201d is the name of the restaurant adventure of the same name, which lasted a couple of years, where we tried to give the bread element the dignity it deserves, proposing it not as a support element, but elevating it to the foundation of the dish itself. All combined with sustainable cuisine, based on the careful selection of raw materials, the management of waste and the choice of the producer based on how he works. From the recycling of ingredients, to the seasonal and sometimes daily menu. <\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-6b100d8\" data-id=\"6b100d8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap--6b100d8 elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b771d71 u-links-anim-ul elementor-widget elementor-widget-text-editor\" data-id=\"b771d71\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Sustainable food, not banal, but pure and real, without artifacts, which entertained and made people feel good. He is currently a partner and production manager of Foorn, a bakery and pizzeria business born in Mariglianella and soon to open in Naples. He follows the bakery&#039;s activities and at the same time is an external consultant for Molino Casillo and various bakeries and bakeries in Italy and abroad. He collaborates with national and international cooking schools such as Alma in Colorno and In Cibum in Pontecagnano. He is co-author, together with Ezio Marinato, Cristian Zaghini and Pierluigi Sapiente, of the book \u201cSpontaneous fermentations in baked products\u201d published by Italian Gourmet.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Carlo Di Cristo Carlo Di Cristo, a non-canonical identity: biologist, neuroscientist, Zoology researcher at the University of Sannio, but with a passion for natural yeast bread-making, studied with the scientist&#039;s approach. A self-taught baker, who has been able to transform himself into a point of reference for many professionals, investing in his personal training, [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":{"footnotes":""},"class_list":["post-7856","page","type-page","status-publish","hentry"],"aioseo_notices":[],"acf":[],"_links":{"self":[{"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/pages\/7856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/comments?post=7856"}],"version-history":[{"count":43,"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/pages\/7856\/revisions"}],"predecessor-version":[{"id":10766,"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/pages\/7856\/revisions\/10766"}],"wp:attachment":[{"href":"https:\/\/impasta.com\/en\/wp-json\/wp\/v2\/media?parent=7856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}