Shortly after booking a dinner at Les Enfants du\nChampagne, we learned that Giancarlo Perbellini had obtained three Michelin\nstars with his restaurant “12 Apostoli” in Verona. Giancarlo\nPerbellini has moved his restaurant from Piazza San Zeno to Vicolo Corticella\nSan Marco, next to Piazza delle Erbe. The current place is a historic place, I\nwould say, a museum, and has been revisited by Interior designer Patricia\nUrquiola. At the entrance to the restaurant there is a lounge that welcomes\nguests waiting to be accompanied to their table. Inside there are three rooms,\nthe face room, the fresco room and the chef’s table.<\/p>\n\n\n\n
Giancarlo Perbellini’s cuisine is inspired by\nflavors and seasonality, the fruit of memory and emotions. <\/p>\n\n\n\n
Regarding the history of the place and the\nmeaning of the name “The 12 apostles” I won’t reveal anything to you\nbecause it will be a great experience, going to the restaurant, walking around\nthe place and hearing the narration of those who will accompany you.<\/p>\n\n\n\n
Returning to our evening, les enfants du\nchampagne (LEDC) have organized a blindfolded vertical of Champagne Krug Grand\nCuve\u00e9 for the end of November. We knew exactly which champagnes would be served\nbut not the order of service. Leo Damiani (LEDC) was responsible for organizing\nthe dinner as he is a friend of Giancarlo Perbellini. Apart from all the LEDCs,\nwith the exception of Maurizio Tarquini, Roberto Schneuwly and Leo Damiani,\nPaolo Beltramini with his wife Beatrice and Vincenzo Tardini with his lawyer\nfriend Umberto L’Astorino were also present.<\/p>\n\n\n\n
Paolo and Vincenzo are the alternate LEDCs and\nare called when there are no LEDCs.<\/p>\n\n\n\n
In my opinion, Krug represents the best\nChampagne Maison and the best champagne of this Maison, quality – price is the\nGrand Cuve\u00e8 which is normally the result of a blend of a minimum of 120 wines\nto a maximum of 198 depending on the vintage, the result of the blend of Pinot\nNoir, Chardonnay and Pinot Meunier.<\/p>\n\n\n\n
I must confess that I was very interested in\ndoing this vertical, proposed by me, as these young champagnes have floral,\nfruity and mineral aromas and the taste is very rich in freshness, I would say\noverflowing.<\/p>\n\n\n\n
I would like to say a few words about Vincenzo\nTardini, a chartered accountant from Modena, a great Krug enthusiast and a\ngreat collector and connoisseur of Krug.<\/p>\n\n\n\n
I had dinner with him several times in Modena at\nthe Hosteria Giusti restaurant, drinking the most disparate bottles of krug.\nWhat lust!.<\/p>\n\n\n\n
One evening Vincenzo also hosted Olivier Krug\nwho candidly admitted that he had never drunk all the old vintages that were\nthe subject of the evening because, according to him, his father sold all the\nchampagnes. Giancarlo Perbellini dedicated a special menu to us and each course\nwas paired with a champagne. Leo Damiani, despite missing the evening,\nsurprised us by sending a magnum of Perrier Jouet Belle Epoque 2012 champagne,\na bottle which was served as a pre-aperitif.<\/p>\n\n\n\n
With the Welcome of Casa Perbellini the 172nd\nEdition was served.<\/p>\n\n\n\n
Followed by the frozen zabaglione and smoked\ncaviar accompanied by the 171 eme Edition. The 170th Edition followed with\n“my wafer…sea bass tartare, goat cheese with chives, liquorice”.<\/p>\n\n\n\n
The 169 eme Edition was combined with the\n“Snapper, mascarpone and anchovies. Next was served “The sea in\nsalad”, bathed in a tasty 168 eme Edition, while with “Lobster,\nricotta, pistachio and pigeon and ginger broth” the pairing was perfect\nwith the 167eme Edition. The chef saw fit to combine the 164 eme Edition with\n“Fusilli, turmeric, marinated gobbetto prawn and bay leaf powder”.<\/p>\n\n\n\n
The 163 eme Edition was paired with the\n“crispy chicken and caviar”, while the 162 eme Edition was poured\ninto the glass with the dish “Red red mullet, apples and fois gras”.<\/p>\n\n\n\n
The menu continued with the “gnocco glazed\nwith tomato water, egg foam and parmesan” with which the 159 eme Editon\nwas served.<\/p>\n\n\n\n
With the “persimmon, chestnuts and\nyogurt” and with “Le dolcezze di casa Perbellini” two Old,\ndifferent, pre-numbered Edition glasses were poured into the glasses.<\/p>\n\n\n\n
What an incredible dinner\nand what a fantastic tasting. As the Grand Cuve\u00e9 ages, it continually changes both\nolfactory and gustatory.<\/p>\n\n\n\n
\nDuring the evening Giancarlo Perbellini honored us with his presence by\ngradually explaining to us the dishes that were served to us.<\/p>\n\n\n\n
Now follow my tasting notes of the evening’s\nchampagnes while the scores are the sum of those expressed by the 5 Les Enfants\ndu Champagne present and the two alternates Vincenzo Tardini and Paolo\nBeltramini.<\/p>\n\n\n\n
HOUSE PERRIER TOY <\/strong><\/p>\n\n\n\n BELLE EPOQUE, vintage 2012<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n (grape variety: 50% Chardonnay, 45% Pinot Noir\nand 5% Pinot Meunier)<\/p>\n\n\n\n Shiny\ngolden yellow shines from the glass while the bubbles are fine and quite\nnumerous.<\/p>\n\n\n\n Intriguing\nand pleasant aromas among which the rubbed flint, the almond shell and the\nHelichrysum flower which has aromas of licorice, chamomile and mint emerge\nprominently. Followed by notes of white flowers, Marseille soap, iodine,\nfinishing with whiffs of white pepper.<\/p>\n\n\n\n On\nthe palate it is savory, mineral, citrusy, has a medium body and fine bubbles.<\/p>\n\n\n\n Well\nbalanced wine with freshness that completely dominates the alcoholic mass. Its\ntaste persistence is long with a finish of flint and pink grapefruit.<\/p>\n\n\n\n Fine\nand elegant wine.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 172 THE EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 44% Pinot Noir, 36% Chardonnay and 20% Pinot Meunier)<\/p>\n\n\n\n Composition of 146 wines from\n11 different vintages of which the oldest wine is from 1998, while the youngest\nis from 2016.<\/p>\n\n\n\n It\nshines golden yellow with shiny flashes.<\/p>\n\n\n\n The\nbubbles are fine and numerous. Olfactory mix made of aromas of flint, Marseille\nsoap, intense almond shell and lemon followed by peanut butter, Coccoina glue\n(coconut and almond milk), rennet apple and thigh pear. <\/p>\n\n\n\n On\nthe palate it is richly savory, mineral and lemony. The body is medium and the\nbubbles are fine. Well balanced wine with freshness and minerality that\ncompletely dominate the alcoholic mass. Wine of great longevity due to its rich\nminerality, flavor and freshness. <\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 171 EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 45% Pinot Noir, 37% Chardonnay and 18% Pinot Meunier)<\/p>\n\n\n\n Composition\nof 132 wines from 12 different vintages of which the oldest wine is from 2000,\nwhile the youngest is from 2015.<\/p>\n\n\n\n Upon\nvisual examination it is bright golden yellow while the bubbles are very fine\nand numerous.<\/p>\n\n\n\n From\nthe glass rise aromas of vanilla, intense mineral, white pepper, almond shell,\nyellow grapefruit, Marseille soap, Coccoina glue (coconut and almond milk),\nfinishing with caresses of liquorice.<\/p>\n\n\n\n When\ntasted it reveals a medium body that is a little less present than the 172.\nSavory, mineral wine with flavors of cedar and lemon peel and fine bubbles.\nGood taste balance with freshness that completely envelops the alcoholic mass.\nIts taste persistence is long with a pink grapefruit finish. The acidity of 171\nis less present than that of 172.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 170 EME EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 51% Pinot Noir, 38% Chardonnay and 11% Pinot Meunier)<\/p>\n\n\n\n Composition\nof 195 wines from 12 different vintages of which the oldest wine is from 1998,\nwhile the youngest is from 2014.<\/p>\n\n\n\n Shiny\ngolden yellow coat with very fine and numerous bubbles.<\/p>\n\n\n\n Scents\nof Coccoina glue (coconut and almond milk), flint, almond shell. old wood,\nfinishing with intense hints of brewer’s yeast.<\/p>\n\n\n\n On\nthe palate it has medium body, fine bubbles, a little woodiness is perceived.\nRichly savory wine, with a lemon flavor and a beautiful freshness that\noverwhelms the alcoholic mass making it completely balanced. Its taste\npersistence is long with an intense finish of yellow grapefruit.<\/p>\n\n\n\n I\npersonally liked, in order, the 172, the 170 and finally the 171.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 169 EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 43% Pinot Noir, 35% Chardonnay and 22% Pinot Meunier)<\/p>\n\n\n\n Composition\nof 146 wines from 11 different vintages of which the oldest wine is from 2000,\nwhile the youngest is from 2013.<\/p>\n\n\n\n Shiny\ngolden yellow color with very fine and quite numerous bubbles.<\/p>\n\n\n\n The\nsense of smell creates aromas of vanilla, peanut butter, licorice, green banana\npeel, broken cyclamen stem, intense aromas of Coccoina glue (coconut and almond\nmilk), thigh pear and juniper berry.<\/p>\n\n\n\n The\nfreshness spreads across the entire width of the oral cavity and completely\ncovers the alcoholic mass. The body is medium and the bubbles are fine.<\/p>\n\n\n\n Savory\nand citrusy lemon wine. Its taste persistence is long with a savory and citrusy\nfinish.<\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 168 THE EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 52% Pinot Noir, 35% Chardonnay and 13% Pinot Meunier)<\/p>\n\n\n\n Composition\nof 198 wines from 11 different vintages of which the oldest wine is from 1996,\nwhile the youngest is from 2012.<\/p>\n\n\n\n Shiny\ngolden yellow robe. The bubbles are very fine and quite numerous.<\/p>\n\n\n\n Olfactory\ndebut with aromas of juniper berry, almond shell, old wood, intense of Coccoina\nglue (coconut milk and almond), finishing with touches of lemon.<\/p>\n\n\n\n When\ntasted it reveals a medium body, rich acidity and fine bubbles. The freshness\nand structure spread throughout the oral cavity.<\/p>\n\n\n\n Savory\nwine with a flavor of grated lemon peel. Thanks to the flavor and freshness,\nthe alcoholic mass is imperceptible. Its taste persistence is long with a\nfinish of juniper berry and lemon.<\/p>\n\n\n\n This\nis the vertical one that I liked most of all.<\/p>\n\n\n\n In\nmy notes I wrote “real krug”.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 167 EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 47% Pinot Noir, 36% Chardonnay and 17% Pinot Meunier)<\/p>\n\n\n\n Composition of 191 wines\nfrom 13 different vintages of which the oldest wine is from 1995, while the\nyoungest is from 2011.<\/p>\n\n\n\n Shiny golden yellow color.\nThe bubbles are very fine and quite numerous.<\/p>\n\n\n\n Aromas of raspberry hard\ncandy, pine resin, juniper berry, LPG gas, almond shell finishing with whiffs\nof liquorice.<\/p>\n\n\n\n Pleasantly savory and\nmineral in the mouth.<\/p>\n\n\n\n You can feel the very ripe\nPinot Noir fruit. The body is medium and the bubbles are fine and pleasant.<\/p>\n\n\n\n The acidity is rich and\ncompletely envelops the alcoholic mass. Its intense aromatic persistence is\nlong with a finish of grated lemon peel.<\/p>\n\n\n\n Nice body and nice\nthickness.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 164 THE EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 48% Pinot Noir, 35% Chardonnay and 17% Pinot Meunier)<\/p>\n\n\n\n Composition of 127 wines\nfrom 11 different vintages of which the oldest wine is from 1990, while the\nyoungest is from 2008.<\/p>\n\n\n\n It shines bright golden\nyellow with slightly amber reflections. The bubbles are very fine and numerous.<\/p>\n\n\n\n The olfactory stage shows\naromas of candied cedar peel, mineral, oyster water, almond shell, squeezed\nlemon, intense aromas of green banana peel, almond biscuit, finishing with\nwhiffs of candied cedar peel.<\/p>\n\n\n\n Pleasant bite due to its\nsapidity, minerality and intense lemon flavour. The body is medium and the\nbubbles are fine.<\/p>\n\n\n\n Well-balanced wine thanks\nto the flavour, minerality and citrus taste which cover, without second\nthoughts, the alcoholic mass.<\/p>\n\n\n\n Its flavor persistence is\nlong with a yellow grapefruit finish.<\/p>\n\n\n\n In my notes I wrote:\n“nice maturity”.<\/p>\n\n\n\n (97\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 163 EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 37% Pinot Noir, 32% Chardonnay and 31% Pinot Meunier)<\/p>\n\n\n\n Composition of 145 wines\nfrom 12 different vintages of which the oldest is from 1990, while the youngest\nis from 2007.<\/p>\n\n\n\n Shiny golden yellow. The\nbubbles are fine and quite numerous.<\/p>\n\n\n\n Olfactory range composed of\naromas of almond shell, LPG gas, mild of medicinal herbs, intense of Coccoina\nglue (coconut and almond milk), “Perugina banana” chocolate, licorice\nending with puffs of starch (starch spray for ironing).<\/p>\n\n\n\n On the palate you can\nperceive tannins that slightly dry the upper gum. The body is medium and the\nbubbles are fine. Flavor of medicinal herbs, rhubarb root, lemon and mineral.\nAlcohol – freshness axis in perfect symbiosis. Savory wine. Its taste\npersistence is long with an almond shell finish.<\/p>\n\n\n\n The only slightly negative\nnote are the tannins which slightly dry the upper gum.<\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 162 THE EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 44% Pinot Noir, 35% Chardonnay and 21% Pinot Meunier)<\/p>\n\n\n\n Composition of 163 wines\nfrom 11 different vintages of which the oldest wine is from 1990, while the\nyoungest is from 2006.<\/p>\n\n\n\n Golden yellow appearance\nwith very fine and quite numerous bubbles.<\/p>\n\n\n\n Intense aromas of Coccoina\nglue (coconut and almond milk), ripe banana, old wood followed by hints of\nslightly ripe rennet apple.<\/p>\n\n\n\n When tasted it reveals fine\nbubbles, a sufficient medium body +, an intense sapidity, minerality and lemon\nflavour. Well balanced wine with freshness that completely envelops the\nalcoholic mass. Its persistence is long with a finish of intense lemon tea and\na very light zabaglione finish.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n 159 EDITION<\/strong><\/p>\n\n\n\n (grape\nvariety: 51% Pinot Noir, 30% Chardonnay and 19% Pinot Meunier)<\/p>\n\n\n\n Composition of 120 wines\nfrom 10 different vintages of which the oldest wine is from 1988, while the\nyoungest is from 2003.<\/p>\n\n\n\n An intense golden yellow\nshines through the glass while the bubbles are very fine and quite numerous.<\/p>\n\n\n\n Nose composed of aromas of\npine resin, LPG gal, almond shell and Coccoina glue (coconut and almond milk).\nOn the palate there is a medium plus body, fine bubbles, a flavor of amaretto\ndi Saronno and almond shell. Thanks to the freshness the wine is well balanced\nand the alcoholic mass is imperceptible. Its taste persistence is long with an\namaretto finish.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n OLD 2 ANTE EDITION numbering<\/strong><\/p>\n\n\n\n (grape\nvariety: Pinot Noir, Chardonnay and Pinot Meunier)<\/p>\n\n\n\n Golden yellow and amber in\ncolour, the bubbles are very fine and quite numerous.<\/p>\n\n\n\n On the nose it reveals its\nmaturity and complexity, lavishing intense aromas of candied fruit of ripe\nbanana, wild sex, almond, light zabaglione, ripe jujube and finally richly\nintense aromas of juniper berry.<\/p>\n\n\n\n On the palate it has\nextremely delicate bubbles.<\/p>\n\n\n\n The body is medium and the\nwine is savory and has the flavor of juniper berry and ripe banana. The\nfreshness is well present and gives the wine a perfect balance.<\/p>\n\n\n\n Its intense aromatic\npersistence is long with a Saronno amaretto finish.<\/p>\n\n\n\n In the finish I felt that\nthe tannins slightly dry the upper gum.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n MAISON KRUG<\/strong><\/p>\n\n\n\n KRUG GRANDE CUV\u00c9E<\/strong><\/p>\n\n\n\n OLD ANTE EDITION numbering<\/strong><\/p>\n\n\n\n (grape variety: Pinot Noir, Chardonnay and Pinot\nMeunier)<\/p>\n\n\n\n Amber yellow colour, more\nevolved than the previous Old. The bubbles are very fine and few in number.<\/p>\n\n\n\n At the olfactory onset you\ncan feel the intense presence of old wood and juniper berry followed by LPG\ngas, hard almond shell and ripe banana, the slightly brown one.<\/p>\n\n\n\n Mouth with medium plus\nbody, it has a good sweetness and almost non-existent bubbles.<\/p>\n\n\n\n Savory, mineral wine, with\nan almond shell flavour. The generously present freshness completely overwhelms\nthe alcoholic mass. Its flavor persistence is long with a finish of juniper\nberry and ripe banana.<\/p>\n\n\n\n The body then tends to fade\nand it is the freshness that makes the wine persistent.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n summary of the vertical\n\n<\/p>\n\n\n\n – Perrier Jouet Belle Epoque 2012 – Magnum 96\/100<\/p>\n\n\n\n 1) KRUG Grande Cuv\u00e9e 164eme Edition 97\/100<\/p>\n\n\n\n 2) KRUG Grande Cuv\u00e9e 168eme Edition 96\/100<\/p>\n\n\n\n 2) KRUG Grande Cuv\u00e9e 167eme Edition 96\/100<\/p>\n\n\n\n 2) KRUG Grande Cuv\u00e9e\n159eme Edition 96\/100<\/p>\n\n\n\n 2) KRUG Grande Cuv\u00e9e\n“old 2” ante numerazione Edition 96\/100<\/p>\n\n\n\n 2) KRUG Grande Cuv\u00e9e\n“old ” ante numerazione Edition 96\/100<\/p>\n\n\n\n 3) KRUG Grande Cuv\u00e9e\n169eme Edition 95\/100<\/p>\n\n\n\n 3) KRUG Grande Cuv\u00e9e\n163eme Edition 95\/100<\/p>\n\n\n\n 4) KRUG Grande Cuv\u00e9e\n172eme Edition 94\/100<\/p>\n\n\n\n 4) KRUG Grande Cuv\u00e9e\n170eme Edition 94\/100<\/p>\n\n\n\n 4) KRUG Grande Cuv\u00e9e\n162eme Edition 94\/100<\/p>\n\n\n\n 5) KRUG Grande Cuv\u00e9e\n171eme Edition 93\/100<\/p>\n","protected":false},"excerpt":{"rendered":" Shortly after booking a dinner at Les Enfants du Champagne, we learned that Giancarlo Perbellini had obtained three Michelin stars with his restaurant “12 Apostoli” in Verona. Giancarlo Perbellini has moved his restaurant from Piazza San Zeno to Vicolo Corticella San Marco, next to Piazza delle Erbe. The current place is a historic place, I […]<\/p>\n","protected":false},"author":3,"featured_media":15854,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[736,362,137,737],"class_list":["post-15858","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-i-12-apostoli","tag-les-enfants-du-champagne","tag-paolo-baracchino","tag-perbellini","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/04\/IMG-20241128-WA0142.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-47M","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=15858"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15858\/revisions"}],"predecessor-version":[{"id":15862,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15858\/revisions\/15862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/15854"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=15858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=15858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=15858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}