{"id":28174,"date":"2017-09-01T12:33:02","date_gmt":"2017-09-01T10:33:02","guid":{"rendered":"https:\/\/www.unisg.it\/cheese-bra-2017\/"},"modified":"2019-06-18T16:51:48","modified_gmt":"2019-06-18T14:51:48","slug":"2017-edition","status":"publish","type":"page","link":"https:\/\/www.unisg.it\/en\/cheese\/2017-edition\/","title":{"rendered":"Cheese 2017"},"content":{"rendered":"

The artisanal dairy world will gather for Cheese from September 15 to 18<\/strong> this year, and as usual the University of Gastronomic Sciences will be playing an active role in the biennial Slow Food event with a dedicated stand, a range of activities organized by students and professors, and the \"Get into the future of food\" campus tours.<\/p>\n

\n
Pollenzo Campus Visits<\/h5>\n

On the occasion of Cheese, the UNISG gives the opportunity to know the UNISG learning programs and to walk through the campus of Pollenzo.<\/p>\n

Reservations are required<\/strong><\/p>\n

More information ><\/a><\/p>\n

\n

\"cheese<\/p>\n

\n

The Unisg Stand<\/h4>\n

As in past years, the UNISG stand will be located in Piazza XX Settembre<\/strong>. Here, staff will be on hand to provide information about the different courses and welcome anyone who wants to book a visit to Pollenzo.<\/p>\n

\n

Program<\/h4>\n

The stand will also be the starting point for initiatives organized by Unisg professors and students.<\/p>\n

\n \n \n Friday September 15 <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n

 <\/p>\n

h 3 pm \u2013 5 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT - EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

choose your thematic tour...<\/p>\n

DI CHE PASTA SEI FATTO?<\/em>
\nMozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.<\/em><\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe're hearing a lot of the so called natural cheese, but a few know what that \"natural\" really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese's stands we'll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials' origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don't want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

\n
h 4 pm, WORKSHOP:\u00a0ALL ABOUT KEFIR!<\/h5>\n

One of the oldest symbiotic cultures that can ferment your milk, all in one little jar!\u00a0Come to discover this little bomb of microorganisms that will transform your milk into a bubbly, creamy and healthy sour drink.\u00a0Find out what Kefir is, where it comes from and how to do it at home.<\/p>\n

PS: You will also receive your own baby to carry home.<\/p>\n

\n
h 5 \u2013 6:30 pm, URBAN FORAGING: THE HIDDEN BOTANICAL RESOURCES OF BRA<\/h5>\n

Andrea Pieroni, Professor of Food Biodiversity Sciences, Ethnobotany and Ethnobiology, will lead \"Urban Foraging: the hidden botanical resources of Bra<\/em>\": workshop-walk on foraging, themed around the wild plants that dairy animals feed on while grazing. There will be a particular focus on the plant species that give a characteristic flavor to dairy products: a journey to the roots (in all senses of the word) of cheese. The walk will set off \u00a0from the UNISG stand and continue in the town\u2019s surroundings.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Speaker: Andrea Pieroni (UNISG)<\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Saturday 16 September <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n
h 10 am \u2013 12:15 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT - EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

choose your thematic tour...<\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe're hearing a lot of the so called natural cheese, but a few know what that \"natural\" really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese's stands we'll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials' origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don't want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

\n
h 12 am \u2013 1 pm, ROUND TABLE: SHEEP TRANSHUMANCE IN THE NORTHERN APENNINES AND THE PIEDMONTESE ALPS: A GEOGRAPHIC AND ECOLOGICAL-HISTORICAL READING<\/h5>\n

A round-table discussion coordinated by UNISG Geography professor Roberta Cevasco, Maria Luisa Sturani of the University of Turin and Diego Moreno (LASA, University of Genoa). Entitled \u201cSheep transhumance in the northern Apennines and the Piedmontese Alps: A geographic and ecological-historical reading<\/em>,\u201d the discussion will explore how some transhumance systems\u2014such as sheep breeds from the northern Apennines (Marrana, Genoese Casalin-na) and the Alps (Brigasca, Sambucana)\u2014have specifically shaped the environment of mountain and winter pastures and even viticulture landscapes.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Speakers: Maria Luisa Sturani (Universit\u00e0 di Torino), Diego Moreno (LASA, Universit\u00e0 di Genova), Roberta Cevasco (UNISG)<\/p>\n

\n
h 3 pm \u2013 5 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT - EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

choose your thematic tour...<\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe're hearing a lot of the so called natural cheese, but a few know what that \"natural\" really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese's stands we'll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials' origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don't want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

\n
h 4 \u2013 5 pm, PRESENTATION: FOOD AND BUSINESS NARRATIVES<\/h5>\n

The UNISG students from the Graduate Degree in Management of Gastronomic Heritage and Tourism will present three pieces of research aimed at documenting the activities of corporate entities in which innovation and tradition contribute to defining the entrepreneurial profile of the agro-food industry in Piedmont. The companies investigated are: Fattoria la Fornace in Montiglio Monferrato; l'Antica distilleria Quaglia of Castelnuovo Don Bosco, and the Agricultural Cooperative Corilu of Lu.<\/p>\n

Speakers: Davide Porporato (University of Eastern Piedmont), Gianpaolo Fassino (Granaries of Memory UNISG), students of the Graduate degree course.<\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Sunday September 17 <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n
h 12 am \u2013 1 pm,\u00a0PRESENTATION: FOOD SAFETY 4.0: INNOVATION AND NEW TECHNOLOGIES FOR ARTISANAL PRODUCTION<\/h5>\n

Andrea Casero, a UNISG alumnus and entrepreneur, presents BIOBUSTERS, a specialized service for food production sites that investigates causes of contamination and works to reduce the microbiological risks, particularly for high-quality artisanal products and Slow Food Presidia, through the enhancement of sanitation and the pursuit of sustainable solutions to address microbial issues.<\/p>\n

Speaker: Andrea Casero (UNISG alumno)<\/p>\n

\n
h 4 \u2013 5 pm, CONFERENCE: THE FLAVOR OF RAW MILK AMONG THE NOMADS OF THE SAHARA<\/h5>\n

\u201cThe flavor of raw milk among the nomads of the Sahara<\/em>\u201d is the conference organized by professor of Ecology Gabriele Volpato. The raw milk of dromedary and camel has been a central element to the culture of the nomadic peoples of the Sahara for millennia, ensuring their survival in a desert environment lacking water and other resources. The milk\u2019s flavors and fragrances reflect a world of camels, wells and constant movement in search of pasture. The Saharan nomads can tell from the milk.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Speakers: Gabriele Volpato (UNISG)<\/p>\n

\n
h 5 \u2013 7 pm,\u00a0APERITIVO - MEET THE PRODUCER: THE CHEESES OF CASCINA LAGOSCURO<\/h5>\n

The students of the UNISG Condotta will organize an aperitivo with the cheeses of Cascina Lagoscuro to be paired with a glass of beer or wine. \u00a0Luca Grasselli will also be there to chat; he is a UNISG alumnus who, having returned to his family\u2019s business after the Master in Food Culture and Communication, decided to expand the business to include a vegetable garden, restaurant, B&B, and children\u2019s area.<\/p>\n

Cost of Cheese tasting: 5\u20ac<\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Monday September 18 <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n
h 10 am \u2013 12:15 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT - EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

choose your thematic tour...<\/p>\n

DI CHE PASTA SEI FATTO?<\/em>
\nMozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.<\/em><\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe're hearing a lot of the so called natural cheese, but a few know what that \"natural\" really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese's stands we'll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials' origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don't want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

\n
h 3 \u2013 4 pm,\u00a0CONFERENCE: CHEESE IN ITALY FROM THE MEDIEVAL TO THE MODERN AGE. \u00a0THE HISTORY OF A CHANGING REPUTATION<\/h5>\n

Today, high-quality cheese is well-appreciated and we dedicate attention and care, and even events such as this one, to it. \u00a0However, this wasn\u2019t always the case. \u00a0This conference, held by Antonella Campanini, professor of History of Cusine and Food Culture, will present the most recent history of cheese, in order to find the moment in which its reputation started to take a turn for the better towards the positive one that persists today.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Speaker: Antonella Campanini (UNISG)<\/p>\n

\n
h 3 pm \u2013 5 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT \u2013 EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

choose your thematic tour...<\/p>\n

DI CHE PASTA SEI FATTO?<\/em>
\nMozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.<\/em><\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe're hearing a lot of the so called natural cheese, but a few know what that \"natural\" really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese's stands we'll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials' origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don't want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

\n
h 5 \u2013 7 pm, END-OF-CHEESE EAT-IN (EAT-IN FINICHEESE)<\/h5>\n

Palazzo Garrone, Bra. Reservations: UNISG Stand<\/em><\/p>\n

The End-of-Cheese Eat-in (Eat-in Finicheese)<\/em>, is a \u00a0time to share food and drink among good company: this will be an edition designed to close Cheese (a finissage of cheese), on Monday, September 18th, at 5pm, where all that remains of the cheeses on sale will be served accompanied by delicious bread<\/p>\n

SHARING IS CARING
\n<\/em>To take part, we ask that you make a donation and book a spot! You can book it during Cheese at UNISG stand.<\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n

Bottega Local activities<\/span><\/h4>\n

During Cheese, Bottega Local (in via Cavour 45, Bra)<\/em>, a project by the University of Gastronomic Sciences, will offer menus based on locally-grown products, both in a street food area called \u00a0\u201cLocal on the road\u201d<\/strong>\u00a0and inside the Bottega with \u201cCasa Local\u201d.<\/span><\/p>\n

Local will also host a series of other activities. You can find the program below.<\/span><\/p>\n

\n \n \n Friday September 15 @ Local <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n

4.30 pm, conference<\/strong>\u00a0on \u201cLiguria R-esistence: a tale of Ligurian cheesemaking\u201d\u00a0<\/em> with the Slow Food Presidia Cabannina cow producers and the Dolcefiorita dairy farm from Rapallo, together with the UNISG students Matteo Doveri and Katia Korneeva.<\/span><\/p>\n

6:30 pm,\u00a0<\/em>\u201cMeet the producer\u201d<\/strong> - meeting with the producers who supply the Bottega Local.<\/span><\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Saturday September 16 @ Local <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n

5 pm, presentation of the book<\/strong> \"Atlas of Italian Cheeses\"<\/em> edited by Libreria Geografica and Slow Food Editore: with the authors Paola Gho and Giovanni Ruffa, Chiara Cauda (Slow Food Editore) and Stefano Giuliani (Libreria Geografica). Chairman Eric Vassallo, Master of Food teacher.<\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Sunday September 17 @ Local <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n

4.30 pm,<\/span> conference<\/strong> \u201cMeeting of producers\u201d\u00a0<\/em>with Rabbia Dairy farm from Ruffia (CN) and La Granda, a Piedmontese cow breeders association from Genola (CN).<\/span><\/p>\n

6:30 pm,\u00a0\u201cMeet the producer\u201d<\/strong> - meeting with the producers who supply the Bottega Local.<\/span><\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n \n \n Monday September 18 @ Local <\/span>\n
\n <\/span>\n <\/span>\n <\/div>\n <\/a>\n
\n
\n <\/p>\n

4:30 pm,\u00a0\u201cRaviol\u00e9 i Plin\u201d<\/em>\u00a0pasta making workshop<\/strong> with\u00a0Past\u2019\u00e9, a shop specialising in artisanal fresh pasta in Bra, UNISG \u00a0students and the Local cooks.<\/span><\/p>\n

6:30 pm,\u00a0\u201cMeet the producer\u201d<\/strong> - meeting with the producers who supply the Bottega Local.<\/span><\/p>\n

<\/div>\n <\/div>\n<\/div><\/div>\n

\n

\"cheese<\/h4>\n

\"cheese<\/p>\n

\n

\u00a9 2017 Universit\u00e0 degli Studi di Scienze Gastronomiche.\u00a0Piazza Vittorio Emanuele, 9 \u2013 Localit\u00e0 Pollenzo, 12042, Bra (CN) \u2013 Italia | P.iva 03079180042<\/h6>\n","protected":false},"excerpt":{"rendered":"

The artisanal dairy world will gather for Cheese from September 15 to 18 this year, and as usual the University of Gastronomic Sciences will be playing an active role in the biennial Slow Food event with a dedicated stand, a range of activities organized by students and professors, and the \"Get into the future of […]<\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":47060,"menu_order":17,"comment_status":"closed","ping_status":"closed","template":"content-page.php","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"class_list":["post-28174","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/28174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/22331"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=28174"}],"version-history":[{"count":5,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/28174\/revisions"}],"predecessor-version":[{"id":28393,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/28174\/revisions\/28393"}],"up":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/pages\/47060"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=28174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}