{"id":8387,"date":"2019-09-14T12:48:34","date_gmt":"2019-09-14T10:48:34","guid":{"rendered":"https:\/\/www.dichecibo6.it\/new\/ingrid\/"},"modified":"2019-09-14T12:48:34","modified_gmt":"2019-09-14T10:48:34","slug":"ingrid","status":"publish","type":"page","link":"https:\/\/www.dichecibo6.it\/new\/en\/ingrid\/","title":{"rendered":"Ingrid"},"content":{"rendered":"

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\n\t\tCulture<\/a>, Discover<\/a>\t<\/div>\n\t\t\t<\/div>\r\n\t\t\t\n

\n\n Sensi e gusto: ponti per il contatto col mondo<\/a>\n<\/h1>\t\t\t\t\t\t
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\n\t\t\t\t\tGli stimoli sensoriali portano dentro di noi la realt\u00e0 esterna e ci consentono di capirla, infatti gi\u00e0 nei testi del Medio Evo i 5 sensi\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t7 anni ago\t\t<\/a>\n\t\t\n\t<\/div>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>
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\n\t\tDiscover<\/a>\t<\/div>\n\t\t\t<\/div>\r\n\t\t\t\n

\n\n DI CHE CIBO 6?<\/a>\n<\/h1>\t\t\t\t\t\t
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\n\t\t\t\t\tIl cibo \u00e8 un\u2019esperienza multisensoriale, nutrimento, cultura, storia, convivialit\u00e0, atto sociale, educazione, lavoro, creativit\u00e0, ricerca e arte. Di che cibo 6? \u00e8 tutto\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\t\tCulture<\/a>, Discover<\/a>\t<\/div>\n\t\t\t<\/div>\r\n\t\t\t\n

\n\n Dall’embrione allo sviluppo del gusto<\/a>\n<\/h1>\t\t\t\t\t\t
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\n\t\t\t\t\tTutti i sensi si formano nel periodo embrionale (dalla prima all\u2019ottava settimana di gestazione) e all\u2019inizio del\u00a0periodo fetale, per poi maturare in diversi momenti.\u00a0\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\n LEONARDO DA VINCI A MILANO<\/a>\n<\/h2>\t\t\t\t\t
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\n\t\t\t\t\t\r\n\r\nCOMUNICATO STAMPA\r\n\r\nFirenze 3 Marzo 2015 \r\n\r\nConferenza\r\n\r\nDi che cibo 6?\r\n\r\nin collaborazione con Associazione Consonanze non\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t03\/11\/2015\t\t<\/a>\n\t\t\n\t<\/div>\n \t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[vc_empty_space height=”9px”]
Editor's pick<\/span><\/div>
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\n\n NUOVI SPAZI VERDI TERAPEUTICI – MADE IN FLORENCE<\/a>\n<\/h4> \t\t\t
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\n\t\t\t\t\t\nAndrea Mati \u00e8 considerato e riconosciuto come uno\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t04\/28\/2026\t\t<\/a>\n\t\t\n\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\n L’UVA VUOL FARE VINO – CONVERGENZE BIOLOGICHE<\/a>\n<\/h4> \t\t\t
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\n\t\t\t\t\t\nPaolo Vagaggini, enologo senese, classe 1955, figlio d'arte,\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\n Vino: Ricordi di esperienze sensoriali<\/a>\n<\/h4> \t\t\t
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\n\t\t\t\t\t\nSi terr\u00e0 venerd\u00ec 19 gennaio alle ore 16\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t

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\n\n Presentazione Ebook e Cena: La Cucina garganica!<\/a>\n<\/h4>\t\t\t\t
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\n\n L’AMORE VIEN MANGIANDO<\/a>\n<\/h4>\t\t\t\t
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\n\n DICHECIBO6? – Numero Zero<\/a>\n<\/h4>\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t10\/14\/2014\t\t<\/a>\n\t\t\n\t<\/div>\n \t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>[vc_empty_space height=”50px”][\/vc_column][vc_column offset=”vc_col-lg-4 vc_col-md-12″ css=”.vc_custom_1523460386945{margin-top: -70px !important;padding-top: 0px !important;}”][vc_widget_sidebar sidebar_id=”home-1-sidebar-1″][vc_empty_space height=”27px”]
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\n\n LA PRODUZIONE DEL CIBO BIOENERGETICO<\/a>\n<\/h3>\t\t\t\t\t
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\n\t\t\t\t\t\r\n\r\n \r\nQuesto evento col Dr. Andrea Battiata, fa parte di un progetto promosso\t\t\t\t<\/p>\n\t\t\t<\/div>\n\t\t\t\t

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Incontri<\/span><\/div>
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\n\n Incontro con il Prof. Arch. Massimo Ricci<\/a>\n<\/h4>
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\n\n LA PRODUZIONE DEL CIBO BIOENERGETICO<\/a>\n<\/h4>
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\n\n ALLA SCOPERTA DEL CIBO – Sai cosa mangi?<\/a>\n<\/h4>
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\n\n LEONARDO DA VINCI A MILANO<\/a>\n<\/h4>
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\n\n Presentazione Ebook e Cena: La Cucina garganica!<\/a>\n<\/h3>\t\t\t\t\t\t
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\n\n ALLA SCOPERTA DEL CIBO – Sai cosa mangi?<\/a>\n<\/h3>\t\t\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t11 anni ago\t\t<\/a>\n\t\t\n\t<\/div>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>
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\n\n LEONARDO DA VINCI A MILANO<\/a>\n<\/h3>\t\t\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t11 anni ago\t\t<\/a>\n\t\t\n\t<\/div>\n\t\t\t\t\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div>[vc_empty_space height=”50px”]\t\t<\/div>\n\t<\/div>\n<\/div>
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\n\tRisorse utili e ispirazione per menti golose<\/h2>[vc_empty_space height=”19px”][vc_column_text]A breve qui troverete articoli, pubblicazioni, sulle ultime notizie riguardanti il cervello, l’alimentazione, la scienza e la cultura del cibo.[\/vc_column_text][vc_empty_space height=”35px”]\t\t<\/div>\n\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css=”.vc_custom_1524131902883{padding-right: 5.2% !important;padding-left: 5.2% !important;}”][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column css=”.vc_custom_1523460379202{margin-top: -70px […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-8387","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/pages\/8387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/comments?post=8387"}],"version-history":[{"count":1,"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/pages\/8387\/revisions"}],"predecessor-version":[{"id":8388,"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/pages\/8387\/revisions\/8388"}],"wp:attachment":[{"href":"https:\/\/www.dichecibo6.it\/new\/wp-json\/wp\/v2\/media?parent=8387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}