1.0Calamaihttps://www.terredegliangeli.com/calamaiLypsakhttps://www.terredegliangeli.com/calamai/author/lypsak/rich600338<blockquote class="wp-embedded-content" data-secret="R9ImjAkIY1"><a href="https://www.terredegliangeli.com/calamai/nouvelle-cuisine/">Nouvelle cuisine</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.terredegliangeli.com/calamai/nouvelle-cuisine/embed/#?secret=R9ImjAkIY1" width="600" height="338" title="“Nouvelle cuisine” — Calamai" data-secret="R9ImjAkIY1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.terredegliangeli.com/calamai/wp-content/uploads/2016/11/cuisine.jpg800608Il fuoco scoppiettava allegramente nella lunga ed elegante stufa di ghisa che troneggiava al centro della cucina. In tutte le locande di lusso valdemarite anche il regno dello chef doveva essere all’altezza del resto delle lussuose stanze e “Le Coq Flamboyant” non faceva eccezione con