{"id":3170,"date":"2012-03-05T13:48:17","date_gmt":"2012-03-05T12:48:17","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2012\/03\/05\/la-mia-tartiflette\/"},"modified":"2012-03-05T13:48:17","modified_gmt":"2012-03-05T12:48:17","slug":"la-mia-tartiflette","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/la-mia-tartiflette\/","title":{"rendered":"My tartiflette"},"content":{"rendered":"<p>Today\u2019s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s to promote sales of the reblochon cheese. It is a greedy dish to share with friends.<\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Tartiflette-1-web1.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-2259\" title=\"Tartiflette 1 web\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Tartiflette-1-web1-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Recipe-My-tartiflette.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-2260\" title=\"My tartiflette jpg\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Recipe-My-tartiflette.jpg\" alt=\"\" width=\"627\" height=\"764\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Tartiflette-41.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-2261\" title=\"Tartiflette 4\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Tartiflette-41-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Composition-1-web.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-2262\" title=\"Composition 1 web\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Composition-1-web-215x300.jpg\" alt=\"\" width=\"215\" height=\"300\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/ingredients.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-2263\" title=\"ingredients\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/ingredients-300x212.jpg\" alt=\"\" width=\"300\" height=\"212\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today\u2019s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[50],"tags":[627,243,810,633,811,450,317,319,812,813,248,814],"class_list":["post-3170","post","type-post","status-publish","format-standard","hentry","category-pasticceria","tag-cheese","tag-contorno","tag-cucina-francese","tag-formaggio-2","tag-french-cuisine","tag-pancetta","tag-patate","tag-potatoes","tag-reblochon","tag-rolled-pancetta","tag-side-dish","tag-tartiflette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>My tartiflette &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/en\/la-mia-tartiflette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My tartiflette &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Today\u2019s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cookingmesoftly.it\/en\/la-mia-tartiflette\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooking Me Softly\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/cookingmesoftlyfoodblog\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-05T12:48:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2012\/03\/Tartiflette-1-web1-300x199.jpg\" \/>\n<meta name=\"author\" content=\"Aria\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aria\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/\"},\"author\":{\"name\":\"Aria\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#\\\/schema\\\/person\\\/61fae07175c1543ae3dded48d1fc8f61\"},\"headline\":\"My tartiflette\",\"datePublished\":\"2012-03-05T12:48:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/\"},\"wordCount\":74,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/Tartiflette-1-web1-300x199.jpg\",\"keywords\":[\"cheese\",\"contorno\",\"cucina-francese\",\"formaggio-2\",\"french-cuisine\",\"pancetta\",\"patate\",\"potatoes\",\"reblochon\",\"rolled-pancetta\",\"side-dish\",\"tartiflette\"],\"articleSection\":[\"Pasticceria\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/\",\"url\":\"https:\\\/\\\/www.cookingmesoftly.it\\\/en\\\/la-mia-tartiflette\\\/\",\"name\":\"My tartiflette &#8226; 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