{"id":1422,"date":"2021-07-21T18:21:50","date_gmt":"2021-07-21T16:21:50","guid":{"rendered":"https:\/\/www.oliodicarlo.com\/2021\/07\/21\/peperone-crusco-lo-zafferano-rosso-della-basilicata\/"},"modified":"2022-04-08T10:17:58","modified_gmt":"2022-04-08T08:17:58","slug":"peperone-crusco-lo-zafferano-rosso-della-basilicata","status":"publish","type":"post","link":"https:\/\/www.oliodicarlo.com\/en\/2021\/07\/21\/peperone-crusco-lo-zafferano-rosso-della-basilicata\/","title":{"rendered":"Cruschi peppers: the red saffron from Basilicata"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row full_width=&#8221;stretch_row&#8221; el_class=&#8221;page-content-top&#8221; css=&#8221;.vc_custom_1626106602063{background-image: url(https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-hero-1600&#215;900-1.jpg?id=1157) !important;}&#8221;][vc_column][vc_custom_heading source=&#8221;post_title&#8221; font_container=&#8221;tag:h1|text_align:left&#8221; use_theme_fonts=&#8221;yes&#8221; el_class=&#8221;page-title&#8221;][\/vc_column][\/vc_row][vc_row disable_element=&#8221;yes&#8221; css=&#8221;.vc_custom_1601975240029{padding-top: 40px !important;padding-bottom: 60px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_custom_heading text=&#8221;Ingredienti&#8221; font_container=&#8221;tag:h2|font_size:40px|text_align:left|line_height:48px&#8221; el_class=&#8221;column-title&#8221; css=&#8221;.vc_custom_1600350042310{margin-bottom: 20px !important;}&#8221;]<style>.porto-info-lista8d44c9256410e58016c7c33e00dd634 i { color: #bfa004;font-size: 16px; }<\/style><ul class=\"porto-info-list  porto-info-lista8d44c9256410e58016c7c33e00dd634 wpb_custom_7f5f1d4aeb0cb4be3c17c00f11880a75\"><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\">Friselle di grano duro<\/span><\/div><\/li><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\">Pomodoro fresco o pomodori ciliegini<\/span><\/div><\/li><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\"><strong>Olio EVO Di Carlo<\/strong><\/span><\/div><\/li><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\">Basilico e origano<\/span><\/div><\/li><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\">Sale<\/span><\/div><\/li><li class=\"porto-info-list-item  wpb_custom_eade0171093a7591372ccf9372738e3d\"><i class=\"porto-info-icon fas fa-check\"><\/i><div class=\"porto-info-list-item-desc\"><span style=\"font-size: 16px;\">Pepe<\/span><\/div><\/li><\/ul>[\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_row_inner css=&#8221;.vc_custom_1600349629392{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f2f2f2 !important;}&#8221;][vc_column_inner][vc_custom_heading text=&#8221;Acquista gli ingredienti&#8221; font_container=&#8221;tag:h3|font_size:28px|text_align:center|color:%233c623d|line_height:36px&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_empty_space height=&#8221;20px&#8221;][vc_btn title=&#8221;VAI ALLO SHOP&#8221; style=&#8221;custom&#8221; custom_background=&#8221;#bfa004&#8243; custom_text=&#8221;#ffffff&#8221; shape=&#8221;square&#8221; size=&#8221;xl&#8221; align=&#8221;center&#8221;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1600349917872{padding-bottom: 60px !important;}&#8221;][vc_column][vc_column_text][\/vc_column_text][vc_column_text]<em><span style=\"font-weight: 400;\">Cruschi<\/span><i><span style=\"font-weight: 400;\"> peppers, also known as \u201cthe red gold from Basilicata\u201d: a key ingredient in Basilicata culinary lineage, as well as in Michelin-starred recipes. Let\u2019s discover their characteristics, nutritional and interesting facts and also some cooking tips from our experts.<\/span><\/i><\/em>[\/vc_column_text][vc_column_text]<span style=\"font-weight: 400;\">Among the delights from Basilicata are <\/span><i><span style=\"font-weight: 400;\">Cruschi<\/span><\/i><span style=\"font-weight: 400;\">, sun-dried red peppers. <\/span><i><span style=\"font-weight: 400;\">Cruschi <\/span><\/i><span style=\"font-weight: 400;\">peppers are a <\/span><b>typical product<\/b><span style=\"font-weight: 400;\"> from Basilicata, specifically the area surrounding <\/span><b>Potenza <\/b><span style=\"font-weight: 400;\">and <\/span><b>Metera<\/b><span style=\"font-weight: 400;\">, where a <\/span><b>local type of pepper<\/b><span style=\"font-weight: 400;\"> is grown and used to prepare them. The peppers undergo a special preparation to make them so deliciously crunchy or<\/span><b><i> \u201ccruschi\u201d<\/i><\/b><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #3c623d;\"><b>Not all type of peppers can be<\/b><b><i> Cruschi<\/i><\/b><\/span><\/p>\n<p><span style=\"font-weight: 400;\">This type of pointy <\/span><b>dark red peppers<\/b><span style=\"font-weight: 400;\"> is not longer than 15 cm; they <\/span><b>look like chili peppers<\/b><span style=\"font-weight: 400;\"> and they are perfect for drying, getting super crunchy.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, as much as they can look very similar to chili peppers, the flavour is completely different: chili peppers are<\/span><b> hot<\/b><span style=\"font-weight: 400;\">, while <\/span><i><span style=\"font-weight: 400;\">Cruschi<\/span><\/i><span style=\"font-weight: 400;\"> peppers taste <\/span><b>sweet<\/b><span style=\"font-weight: 400;\"> as their scientific name clearly states <\/span><i><span style=\"font-weight: 400;\">Capsicum annuum dolce, <\/span><\/i><span style=\"font-weight: 400;\">where<\/span><i><span style=\"font-weight: 400;\"> dolce<\/span><\/i><span style=\"font-weight: 400;\"> means<\/span><i><span style=\"font-weight: 400;\"> sweet.<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">This type of pepper is extremely rich in vitamins A, E and K, not to mention that it contains a far higher concentration of vitamin C, if compared to other types of peppers<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Another peculiar characteristic is that they are <\/span><b>very low in moisture<\/b><span style=\"font-weight: 400;\">, hence they are<\/span><b> perfect<\/b><span style=\"font-weight: 400;\"> for <\/span><b>drying<\/b><\/p>\n<p><span style=\"font-weight: 400;\">This type of peppers, today typically known as a product from Basilicata, actually comes from <\/span><b>Antilles<\/b><span style=\"font-weight: 400;\">: <\/span><b>Spanish conquistadors<\/b><span style=\"font-weight: 400;\"> brought it, as well as <strong><a href=\"https:\/\/www.oliodicarlo.com\/en\/2021\/07\/21\/pomodoro-passione-mediterranea\/\">tomatoes<\/a><\/strong>, to <\/span><b>Italy<\/b><span style=\"font-weight: 400;\"> between the <\/span><b>16th and 17th centuries<\/b><\/p>\n<p><i><span style=\"font-weight: 400;\">* Crosslink ad articolo Pomodoro, passione mediterranea<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Today <\/span><i><span style=\"font-weight: 400;\">cruschi<\/span><\/i><span style=\"font-weight: 400;\"> peppers are an <\/span><b>authentic local speciality<\/b><span style=\"font-weight: 400;\">, also known as \u201cPepper from Senise\u201d, a hill town located near the <\/span><b>Pollino National Park<\/b><span style=\"font-weight: 400;\">. Moreover they have the <\/span><b>IGP protected-origin status<\/b><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #3c623d;\"><i>Did you know that\u2026<\/i><\/span><\/h2>\n<p><span style=\"font-weight: 400;\">In the local dialect the <\/span><i><span style=\"font-weight: 400;\">crusco <\/span><\/i><span style=\"font-weight: 400;\">pepper is called <\/span><b><i>Zafaran<\/i><\/b><span style=\"font-weight: 400;\">, that reminds the word <\/span><i><span style=\"font-weight: 400;\">\u201czafferano\u201d <\/span><\/i><span style=\"font-weight: 400;\">(saffron), the precious yellow-orange spice brought to Basilicata by Arabs. In fact in the past <\/span><i><span style=\"font-weight: 400;\">cruschi <\/span><\/i><span style=\"font-weight: 400;\">peppers were ground and added to enhance the flavour of the salami or used for food preservation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For the same reason, <\/span><i><span style=\"font-weight: 400;\">cruschi <\/span><\/i><span style=\"font-weight: 400;\">peppers are also known as \u201cred gold\u201d, referring to their history, tradition and unique taste.<\/span>[\/vc_column_text][vc_single_image image=&#8221;1162&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]<span style=\"color: #3c623d;\"><b>Just 6 steps: from a pepper to a <\/b><b><i>crusco <\/i><\/b><b>pepper<\/b><\/span><\/p>\n<p><span style=\"font-weight: 400;\">After having thoroughly described the type of pepper used, let\u2019s discover the <\/span><b>process<\/b><span style=\"font-weight: 400;\"> that turns a pepper into a proper<\/span> <b><i>crusco<\/i><\/b><span style=\"font-weight: 400;\"> pepper:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sowing<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Harvesting<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drying<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stringing into <\/span><i><span style=\"font-weight: 400;\">\u201cserte\u201d<\/span><\/i><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Exsiccating<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Frying<\/span><\/li>\n<\/ol>\n<p><b>Sowing<\/b><span style=\"font-weight: 400;\"> occurs in springtime and later <\/span><b>peppers are harvested <\/b><span style=\"font-weight: 400;\">by hand around early August.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Following the harvesting, peppers are wrapped up in cloths or placed on racks to dry, and stored for a couple of days in a dark, dry and ventilated location.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then, just before exsiccating them, peppers are <\/span><b>strung into necklaces <\/b><span style=\"font-weight: 400;\">or <\/span><b>\u201c<\/b><b><i>serte\u201d<\/i><\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">These <\/span><b>long necklaces<\/b><span style=\"font-weight: 400;\"> are handmade: according to the tradition, to keep all the peppers together locals actually sew them by using needle and thread.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once the peppers are <\/span><b>dry<\/b><span style=\"font-weight: 400;\">, only the best ones are selected, then those are <\/span><b>strung<\/b><span style=\"font-weight: 400;\"> into necklaces.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Then <\/span><b>exsiccation<\/b><span style=\"font-weight: 400;\"> stage starts: these beautiful red necklaces are hung<\/span><b> outdoors <\/b><span style=\"font-weight: 400;\">to dry in the <\/span><b>summer heat<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Walking down the streets in those small <\/span><i><span style=\"font-weight: 400;\">borghi<\/span><\/i><span style=\"font-weight: 400;\"> in Basilicata, you might come across these stunning red necklaces hung on balconies and windows.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The<\/span><b> exsiccation <\/b><span style=\"font-weight: 400;\">ends when the <\/span><b>moisture content<\/b><span style=\"font-weight: 400;\"> is just <\/span><b>10%<\/b><span style=\"font-weight: 400;\">. After the exsiccation, eventually peppers can be <\/span><b>baked<\/b><span style=\"font-weight: 400;\"> in the oven for a very short time<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now the <\/span><b>peppers<\/b><span style=\"font-weight: 400;\"> are completely <\/span><b>dry<\/b><span style=\"font-weight: 400;\">: it is time for the final stage that will turn them into a proper<\/span><i><span style=\"font-weight: 400;\"> crusco<\/span><\/i><span style=\"font-weight: 400;\"> peppers. <\/span><b>Frying<\/b><span style=\"font-weight: 400;\"> will make them deliciously crunchy.\u00a0\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here some pieces of advice from local experts to get the best crispy and crunchy peppers:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gently clean and rub peppers with a dry cloth<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Soak them in hot water for few seconds and add extra virgin olive oil or peanut oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Quickly fry them, flip them a couple of times, making sure they are not burning.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Take them out and let them drain on paper towel<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Alternatively let them sit in the freezer while they are still hot: the thermal shock will make them super crispy<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_single_image image=&#8221;1261&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_column_text]<span style=\"color: #3c623d;\"><b>How can I cook them?<\/b><\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Cruschi<\/span><\/i><span style=\"font-weight: 400;\"> peppers are extremely <\/span><b>versatile<\/b><span style=\"font-weight: 400;\">: they can be enjoyed as a <\/span><b>snack to nibble<\/b><span style=\"font-weight: 400;\">, or added to any type of <\/span><b>recipes<\/b><span style=\"font-weight: 400;\">, from <\/span><b>traditional<\/b><span style=\"font-weight: 400;\"> ones to those fancy and <\/span><b>sophisticated dishes<\/b><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We list here some of the most popular recipes featuring the <\/span><i><span style=\"font-weight: 400;\">cruschi <\/span><\/i><span style=\"font-weight: 400;\">peppers, <\/span><b><i>Cavatelli <\/i><\/b><b>ammollicati with <\/b><b><i>cruschi<\/i><\/b><b> peppers and fried bread crumbs,<\/b><b><i> Orecchiette<\/i><\/b><b> with <\/b><b><i>friarielli<\/i><\/b><b>, cruschi peppers and<\/b><b><i> pecorino <\/i><\/b><b>cheese, <\/b><b><i>Baccal\u00e0 alla lucana <\/i><\/b><span style=\"font-weight: 400;\">(the oil used to fry the peppers is added to season the salted cod),<\/span> <b><i>Pizza <\/i><\/b><b>with <\/b><b><i>cruschi<\/i><\/b><b> peppers, sausage and <\/b><b><i>friarielli<\/i><\/b><b>.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">To give that extra <\/span><b>yummy kick<\/b><span style=\"font-weight: 400;\"> to any of your dishes, from risotto to grilled chicken, just sprinkle our<\/span> <b><i>crusco<\/i><\/b><b> pepper powder<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><b>Check out our <a href=\"https:\/\/www.oliodicarlo.com\/en\/learn-taste\/\">Mediterranean recipes<\/a><\/b><\/p>\n<p>&nbsp;<\/p>\n<p><b><span style=\"color: #3c623d;\">Where can I buy them?<\/span><\/b><\/p>\n<p><span style=\"font-weight: 400;\">If our article gets you hungry, then that must be the question you might be wondering.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">You can easily get <\/span><i><span style=\"font-weight: 400;\">cruschi<\/span><\/i><span style=\"font-weight: 400;\"> peppers in those areas where they are grown, like around<\/span><b> Potenza <\/b><span style=\"font-weight: 400;\">and <\/span><b>Matera<\/b><span style=\"font-weight: 400;\">: you can buy them fresh or get the traditional necklaces. Otherwise, outside <\/span><b>Basilicata<\/b><span style=\"font-weight: 400;\">, it is very hard, almost impossible, to find.<\/span><\/p>\n<p><b><span style=\"color: #3c623d;\">What to do?<\/span><\/b><\/p>\n<p><span style=\"font-weight: 400;\">On our online store, within the section devoted to <\/span><b>food specialties from Mediterranean cuisine and Basilicata<\/b><span style=\"font-weight: 400;\">, you can buy our <\/span><a href=\"https:\/\/shop.oliodicarlo.com\/prodotti\/peperoni-secchi-di-carlo-tutto-italiano\/\"><b>Dried peppers<\/b><\/a><span style=\"font-weight: 400;\"> and, following our recipe, you can masterfully cook your <\/span><i><span style=\"font-weight: 400;\">cruschi<\/span><\/i><span style=\"font-weight: 400;\"> peppers!<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">* Crosslink a scheda prodotto PEPERONI SECCHI DI CARLO TUTTO ITALIANO<\/span><\/i><\/p>\n<p>[\/vc_column_text][vc_single_image image=&#8221;1231&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row full_width=&#8221;stretch_row&#8221; el_class=&#8221;page-content-top&#8221; css=&#8221;.vc_custom_1626106602063{background-image: url(https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-hero-1600&#215;900-1.jpg?id=1157) !important;}&#8221;][vc_column][vc_custom_heading source=&#8221;post_title&#8221; font_container=&#8221;tag:h1|text_align:left&#8221; use_theme_fonts=&#8221;yes&#8221; el_class=&#8221;page-title&#8221;][\/vc_column][\/vc_row][vc_row disable_element=&#8221;yes&#8221; css=&#8221;.vc_custom_1601975240029{padding-top: 40px !important;padding-bottom: 60px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_custom_heading text=&#8221;Ingredienti&#8221; font_container=&#8221;tag:h2|font_size:40px|text_align:left|line_height:48px&#8221; el_class=&#8221;column-title&#8221; css=&#8221;.vc_custom_1600350042310{margin-bottom: 20px !important;}&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_row_inner css=&#8221;.vc_custom_1600349629392{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f2f2f2 !important;}&#8221;][vc_column_inner][vc_custom_heading text=&#8221;Acquista gli ingredienti&#8221; font_container=&#8221;tag:h3|font_size:28px|text_align:center|color:%233c623d|line_height:36px&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_empty_space height=&#8221;20px&#8221;][vc_btn title=&#8221;VAI ALLO SHOP&#8221; style=&#8221;custom&#8221; custom_background=&#8221;#bfa004&#8243; custom_text=&#8221;#ffffff&#8221; shape=&#8221;square&#8221; size=&#8221;xl&#8221; align=&#8221;center&#8221;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1600349917872{padding-bottom: 60px !important;}&#8221;][vc_column][vc_column_text][\/vc_column_text][vc_column_text]Cruschi peppers, also [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-1422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-learn"],"acf":[],"featured_image_src":{"landsacpe":["https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-card-800x520-1-800x445.jpg",800,445,true],"list":["https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-card-800x520-1-463x348.jpg",463,348,true],"medium":["https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-card-800x520-1-300x195.jpg",300,195,true],"full":["https:\/\/www.oliodicarlo.com\/wp-content\/uploads\/2021\/07\/peperone-card-800x520-1.jpg",800,520,false]},"_links":{"self":[{"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/posts\/1422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/comments?post=1422"}],"version-history":[{"count":5,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/posts\/1422\/revisions"}],"predecessor-version":[{"id":1423,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/posts\/1422\/revisions\/1423"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/media\/1160"}],"wp:attachment":[{"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/media?parent=1422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/categories?post=1422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliodicarlo.com\/en\/wp-json\/wp\/v2\/tags?post=1422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}