{"id":82931,"date":"2020-03-05T11:15:05","date_gmt":"2020-03-05T11:15:05","guid":{"rendered":"https:\/\/labilaia.it\/?page_id=82931"},"modified":"2023-06-02T12:25:35","modified_gmt":"2023-06-02T12:25:35","slug":"chi-siamo","status":"publish","type":"page","link":"https:\/\/labilaia.it\/en\/chi-siamo\/","title":{"rendered":"About us"},"content":{"rendered":"<div data-parent=\"true\" class=\"vc_row row-container\" id=\"row-unique-0\"><div class=\"row no-top-padding no-bottom-padding single-h-padding limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-12 single-internal-gutter\"><div class=\"uncol style-light shift_y_neg_triple shift_y_fixed\"  ><div class=\"uncoltable\"><div class=\"uncell double-block-padding style-color-xsdn-bg\" ><div class=\"uncont\"><div class=\"vc_row row-internal row-container\"><div class=\"row unequal col-no-gutter row-child\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-middle pos-center align_right align_center_mobile column_child col-lg-3 mobile-hidden col-md-25 single-internal-gutter\"><div class=\"uncol style-light\" ><div class=\"uncoltable\"><div class=\"uncell  vc_custom_1600791158376 border-color-gyho-color single-block-padding\" style=\"border-style: solid;border-right-width: 1px ;\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"h3 fontspace-781688 font-weight-200 text-uppercase\" ><span>La Bilaia<\/span><\/h3><\/div><div class=\"clear\"><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-middle pos-center align_left align_center_mobile column_child col-lg-9 col-md-75 single-internal-gutter\"><div class=\"uncol style-light\" ><div class=\"uncoltable\"><div class=\"uncell single-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h2 class=\"fontsize-155944 fontspace-781688 font-weight-200\" ><span>About us<\/span><\/h2><\/div><div class=\"clear\"><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-0\" data-row=\"script-row-unique-0\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-0\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-xsdn-bg row-container\" id=\"row-unique-1\"><div class=\"row unequal full-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-6 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode_text_column text_descri vc_custom_1584472997295\"  style=\"padding-right: 10% ;padding-bottom: 10% ;padding-left: 10% ;\"><p>I Passano sono una famiglia di ristoratori dal 1992 con 3 Ristoranti in Ecuador (Ristorante Riviera), amministrati da pap\u00e0 Luigi e mamma Angela, e un AgriTurismo a Lavagna (Ge) coordinato dal figlio.<\/p>\n<p>Paolo, che ha studiato presso l\u2019ateneo universitario di Slow Food a Pollenzo (Cn), ha deciso di rimanere in Italia per mettere a frutto i suoi studi e creare il suo sogno.<\/p>\n<p>Luigi, nato in Ecuador da famiglia italiana, e Angela si sono conosciuti e sposati in Italia ma, hanno scelto di lavorare nel campo gastronomico solo dagli anni \u201980 partendo da una Pasticceria a Guayaquil (Ecuador). Aprono il loro primo Ristorante Riviera nel 1992, situato in una villa di due piani a Guayaquil e nel 2002 aprono il ristorante \u201cDa Luigi\u201d. Nel 2015, il terzo Ristorante nella citt\u00e0 di Samborondon chiamato Riviera. Infine, il ristorante &#8220;Diana e Paolo&#8221; a Guayaquil nel 2020 in collaborazione con il figlio Paolo.<br \/>\nNel 2015 i genitori di Paolo ricevono il premio come Miglior Ristorante Italiano in America Latina e 2\u00b0 posto nel Mondo dalla Camera di Commercio Italiana a Roma, oltre ad altri innumerevoli premi Nazionali e Sud Americani.<br \/>\nIl successo dei Passano in Ecuador \u00e8 stato l&#8217;importazione del 60% della materia prima italiana nei loro ristoranti garantendo qualit\u00e0 e gusto. Inoltre, hanno saputo unire sapientemente i prodotti italiani con quelli sud americani realizzando il primo prototipo della &#8220;Cucina dei 2 Mondi&#8221;.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-6 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  video_who text-center\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  img-round tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper img-round\"><div class=\"h3 fluid-object\" style=\"padding-top: 56.31%\"><iframe title=\"Video Presentazione de La Bilaia\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/W6-quzfMje4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-1\" data-row=\"script-row-unique-1\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-1\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-2\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_center column_parent col-lg-12 single-internal-gutter\"><div class=\"uncol style-light\" style=\"max-width:92%; margin-left:auto; margin-right:auto;\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"font-156269 h1 fontspace-781688 text-uppercase\" ><span>L&#8217;ingresso di Paolo<\/span><\/h3><hr class=\"separator-break separator-accent\" \/><\/div><div class=\"clear\"><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-2\" data-row=\"script-row-unique-2\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-2\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-3\"><div class=\"row unequal full-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-6 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  video_who text-center\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  img-round tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper img-round\"><div class=\"h3 fluid-object\" style=\"padding-top: 75%\"><iframe title=\"Chi &egrave; Paolo Passano, Agri Chef dell' Agri Ristorante &quot;La Bilaia&quot;\" width=\"840\" height=\"630\" src=\"https:\/\/www.youtube.com\/embed\/5BxCzJotN4Y?feature=oembed&amp;v=5BxCzJotN4Y\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-6 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode_text_column text_descri vc_custom_1606398855452\"  style=\"padding-right: 10% ;padding-bottom: 10% ;padding-left: 10% ;\"><p>L\u2019entrata di Paolo nell\u2019azienda, ha portato una ventata di giovent\u00f9 ed ha aumentato e diversificato la produzione con orti, frutteti ed allevamenti di animali di piccola taglia. Il tutto per poi realizzare il suo sogno di produrre e processare un\u2019ottima materia prima da proporre ad amici e clienti.<\/p>\n<p>Durante i 3 anni di universit\u00e0 ed i 2 di Master, ha collaborato con i migliori ristoranti piemontesi imparando tecniche, sapori ed acquisendo la pratica che non poteva avere dall\u2019universit\u00e0. Quindi riunendo produzione di ottima materia prima, pratica di ristorazione e soprattutto con la base quinquennale dei suoi studi ha offerto un servizio di ristorazione, all\u2019interno dell\u2019AgriTurismo, che lui chiama \u201cAgri Ristorante\u201d il quale ha riscosso un buon successo.<br \/>\nAnche un servizio di pernottamento chiamato &#8220;Agri Bed&#8221; con 3 splendide camere con giardino e vista su Portofino a pochi passi dal Ristorante. Ideato per tutti coloro che desidera spendere un buon pasto e rilassarsi tra gli uliveti di variet\u00e0 lavagnina.<\/p>\n<p>La famiglia gli ha anche dato l\u2019opportunit\u00e0 di lavorare, durante le vacanze, nei ristoranti in Ecuador, ed ora \u00e8 lui il prezioso collaboratore di Riviera, i Ristoranti dei genitori.<\/p>\n<p>Ora \u00e8 il solo Paolo \u00e8 gestire La Bilaia e i genitori lavorano all&#8217;estero presso i ristoranti Riviera.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-3\" data-row=\"script-row-unique-3\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-3\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row inverted-device-order style-color-lxmt-bg row-container\" id=\"row-unique-4\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-8 text_descr single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"font-156269 h1 fontspace-781688 text-uppercase\" ><span>Agri Chef<\/span><\/h3><hr class=\"separator-break separator-accent\" \/><\/div><div class=\"clear\"><\/div><\/div><div class=\"uncode_text_column text_description\" ><p>Paolo Passano, nato a Genova il 18\/11\/1987, \u00e8 l\u2019 Agri Chef del \u201cAgri Ristorante\u201d La Bilaia. E\u2019 dottore in Scienze Gastronomiche laureato presso l\u2019Universit\u00e0 di Slow Food a Pollenzo (Cn).<\/p>\n<\/div><span class=\"btn-container\" ><a href=\"\/en\/chi-siamo\/agri-chef\/\" class=\"custom-link btn border-width-0 btn-default btn-icon-left\" title=\"Agri Chef\">Find out more<\/a><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-4 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  text-left\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper\"><img decoding=\"async\" class=\"wp-image-82934\" src=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/paolo_passano_book.jpg\" width=\"600\" height=\"600\" alt=\"\" srcset=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/paolo_passano_book.jpg 600w, https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/paolo_passano_book-300x300.jpg 300w, https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/paolo_passano_book-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-4\" data-row=\"script-row-unique-4\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-4\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-5\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-12 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"divider-wrapper\"  >\n    <hr class=\"border-color-uydo-color separator-no-padding\"  \/>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-5\" data-row=\"script-row-unique-5\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-5\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-6\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-4 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"font-156269 h1 fontspace-781688 text-uppercase\" ><span>Paolo Bassano e i vip<\/span><\/h3><hr class=\"separator-break separator-accent\" \/><\/div><div class=\"clear\"><\/div><\/div><div class=\"uncode_text_column text_description\" ><p>Paolo Passano, Agri Chef de La Bilaia di Lavagna, insieme ai Vips che hanno visitato La Bilaia.<\/p>\n<\/div><span class=\"btn-container\" ><a href=\"\/en\/chi-siamo\/paolo-e-i-vip\/\" class=\"custom-link btn border-width-0 btn-default btn-icon-left\" title=\"Paolo e i Vip\">Find out more<\/a><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-8 text_descr single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  text-left\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper\"><img decoding=\"async\" class=\"wp-image-82936\" src=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/Paolo-vip.jpg\" width=\"722\" height=\"722\" alt=\"\" srcset=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/Paolo-vip.jpg 722w, https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/Paolo-vip-300x300.jpg 300w, https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/Paolo-vip-150x150.jpg 150w\" sizes=\"(max-width: 722px) 100vw, 722px\" \/><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-6\" data-row=\"script-row-unique-6\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-6\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-7\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-4 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  text-left\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper\"><img decoding=\"async\" class=\"wp-image-85595\" src=\"https:\/\/labilaia.it\/wp-content\/uploads\/2023\/06\/Schermata-2023-06-02-alle-13.46.52-e1685706883447.png\" width=\"449\" height=\"251\" alt=\"\" srcset=\"https:\/\/labilaia.it\/wp-content\/uploads\/2023\/06\/Schermata-2023-06-02-alle-13.46.52-e1685706883447.png 449w, https:\/\/labilaia.it\/wp-content\/uploads\/2023\/06\/Schermata-2023-06-02-alle-13.46.52-e1685706883447-300x168.png 300w, https:\/\/labilaia.it\/wp-content\/uploads\/2023\/06\/Schermata-2023-06-02-alle-13.46.52-e1685706883447-18x10.png 18w, https:\/\/labilaia.it\/wp-content\/uploads\/2023\/06\/Schermata-2023-06-02-alle-13.46.52-e1685706883447-350x196.png 350w\" sizes=\"(max-width: 449px) 100vw, 449px\" \/><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-8 text_descr single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"font-156269 h1 fontspace-781688 text-uppercase\" ><span>Testimonianze dei Clienti<\/span><\/h3><hr class=\"separator-break separator-accent\" \/><\/div><div class=\"clear\"><\/div><\/div><div class=\"uncode_text_column text_description\" ><p>Alcune interviste dei nostri clienti che raccontano la loro esperienza<\/p>\n<\/div><span class=\"btn-container\" ><a href=\"\/en\/chi-siamo\/testimonianezeclienti\/\" class=\"custom-link btn border-width-0 btn-default btn-icon-left\" title=\"Paolo e i Vip\">Find out more<\/a><\/span><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-7\" data-row=\"script-row-unique-7\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-7\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row style-color-lxmt-bg row-container\" id=\"row-unique-8\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-12 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"divider-wrapper\"  >\n    <hr class=\"border-color-uydo-color separator-no-padding\"  \/>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-8\" data-row=\"script-row-unique-8\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-8\"));<\/script><\/div><\/div><\/div><div data-parent=\"true\" class=\"vc_row inverted-device-order style-color-lxmt-bg row-container\" id=\"row-unique-9\"><div class=\"row limit-width row-parent\"><div class=\"wpb_row row-inner\"><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-8 text_descr single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"vc_custom_heading_wrap\"><div class=\"heading-text el-text\" ><h3 class=\"font-156269 h1 fontspace-781688 text-uppercase\" ><span>Memorie di futuro<\/span><\/h3><hr class=\"separator-break separator-accent\" \/><\/div><div class=\"clear\"><\/div><\/div><div class=\"uncode_text_column text_description\" ><p>&#8220;Memorie di Futuro &#8211; La tradizione Agroaliementare di Lavagna ieri, oggi e domani&#8221; \u00e8 il libro scritto da Paolo Passano, Dottore in Scienze Gastronomiche e proprietario\/Chef della Bilaia.<\/p>\n<\/div><span class=\"btn-container\" ><a href=\"\/en\/chi-siamo\/libro-memorie-di-futuro\/\" class=\"custom-link btn border-width-0 btn-default btn-icon-left\" title=\"LIBRO: MEMORIE DI FUTURO\">Find out more<\/a><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"wpb_column pos-top pos-center align_left column_parent col-lg-4 single-internal-gutter\"><div class=\"uncol style-light\"  ><div class=\"uncoltable\"><div class=\"uncell no-block-padding\" ><div class=\"uncont\"><div class=\"uncode-single-media  text-left\"><div class=\"single-wrapper\" style=\"max-width: 100%;\"><div class=\"tmb tmb-light  tmb-media-first tmb-media-last tmb-content-overlay tmb-no-bg\"><div class=\"t-inside\"><div class=\"t-entry-visual\"><div class=\"t-entry-visual-tc\"><div class=\"uncode-single-media-wrapper\"><img decoding=\"async\" class=\"wp-image-82937\" src=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/prima-di-Copertina-memorie.jpg\" width=\"600\" height=\"863\" alt=\"\" srcset=\"https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/prima-di-Copertina-memorie.jpg 600w, https:\/\/labilaia.it\/wp-content\/uploads\/2020\/03\/prima-di-Copertina-memorie-209x300.jpg 209w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><script id=\"script-row-unique-9\" data-row=\"script-row-unique-9\" type=\"text\/javascript\" class=\"vc_controls\">UNCODE.initRow(document.getElementById(\"row-unique-9\"));<\/script><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"La BilaiaChi siamoI Passano sono una famiglia di ristoratori dal 1992 con 3 Ristoranti in Ecuador (Ristorante Riviera), amministrati da [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-82931","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/pages\/82931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/comments?post=82931"}],"version-history":[{"count":9,"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/pages\/82931\/revisions"}],"predecessor-version":[{"id":85607,"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/pages\/82931\/revisions\/85607"}],"wp:attachment":[{"href":"https:\/\/labilaia.it\/en\/wp-json\/wp\/v2\/media?parent=82931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}