Scegli<\/a><\/div>\n\t\t\t<\/li><\/ul><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Nella ricetta originaria l’impasto della biambella prevedeva l’impiego di strutto, ma oggi si preferisce utilizzare grassi pi\u00f9 leggeri come l’olio di oliva. Si pu\u00f2 inoltre decorare la ciambella, anche per renderla pi\u00f9 gustosa, aggiungendo sopra della panna montata. Il vino consigliato \u00e8: Aleatico do<\/p>\n","protected":false},"author":1,"featured_media":184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"slim_seo":{"title":"Ciambella pugliese - La Padulla","description":"Nella ricetta originaria l'impasto della biambella prevedeva l'impiego di strutto, ma oggi si preferisce utilizzare grassi pi\u00f9 leggeri come l'olio di oliva. 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![\"Patate](\"https:\/\/www.lapadulla.it\/nuovo\/wp-content\/uploads\/2026\/09\/patate-kennebec-patata-di-montese-700x391.jpg\")
<\/div>\n\t\t\t\t\t![\"Farina](\"https:\/\/www.lapadulla.it\/nuovo\/wp-content\/uploads\/2026\/09\/farina-bolero-macinata-a-pietra-700x391.jpg\")
<\/div>\n\t\t\t\t\t