{"id":18813,"date":"2020-08-11T07:00:41","date_gmt":"2020-08-11T05:00:41","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/il-barbecue-nel-mondo-5-stili-da-provare-parte-2\/"},"modified":"2026-05-12T22:09:46","modified_gmt":"2026-05-12T20:09:46","slug":"barbecue-germany-taiwan-china-brasil-east-asia","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/en\/kitchen\/barbecue-germany-taiwan-china-brasil-east-asia\/","title":{"rendered":"Barbecues in the world: 5 different styles to try &#8211; Part 2"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In the <a href=\"https:\/\/magazine.palazzetti.it\/en\/il-barbecue-nel-mondo-5-stili-da-provare-almeno-una-volta\/\" target=\"_blank\" rel=\"noreferrer noopener\">first part<\/a> of this tour around the world&#8217;s barbeques we discovered the traditions of Japan, Korea, Argentina, South Africa and the Philippines.<br><br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this second episode we continue to travel from one country to another, touching down in Malaysia, Singapore, Indonesia, China, Brazil, Germany and Taiwan.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" data-src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?fit=1024%2C1024&amp;ssl=1\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-5452 lazyload\"\/><noscript><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?fit=1024%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5452\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/iindapur_116789662_936002760245632_2988158177748848674_n.jpg?resize=560%2C560&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/noscript><figcaption>Foto \u00a9 <a href=\"https:\/\/www.instagram.com\/iindapur\/\">iindapur<\/a>\/Instagram<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ikan bakar<\/strong>\u00a0\u2013 Malesia, Singapore and Indonesia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Unlike many other dishes in this article, an Indonesian barbecue (as in both Malaysia and Singapore as well) is <strong>based on fish<\/strong> or &#8211; in some cases &#8211; seafood.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The fish is cooked on charcoal embers, wrapped in banana leaves<\/strong>. The key to what makes it special, however, lies mainly in the rest of the preparation: the use of <strong>coconut oil for marinating<\/strong> or margarine (applied with a brush during cooking) and a <strong>mix of herbs and spices<\/strong> that vary from region to region. The best-known recipe includes garlic, onion, chilli pepper, coriander, mandarin, tamarind juice, galanga and salt.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" data-src=\"https:\/\/i2.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?fit=1024%2C1024&amp;ssl=1\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-5454 lazyload\"\/><noscript><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/i2.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?fit=1024%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5454\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/gninethree_116441582_587349425262706_4461902096691525545_n.jpg?resize=560%2C560&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/noscript><figcaption>Foto \u00a9 <a href=\"https:\/\/www.instagram.com\/gninethree\/\">gninethree<\/a>\/Instagram<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Char Siew<\/strong>\u00a0<strong>(Char Siu)<\/strong>\u2013 China<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Grilled pork<\/strong> is one of the most famous dishes of Cantonese cuisine and is prepared mainly with cuts such as <strong>loin<\/strong>, <strong>belly<\/strong>, <strong>shoulder<\/strong> and&#8230; lard!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Char siu<\/em> means &#8220;<strong>roasted on a fork<\/strong>&#8221; and preparation is carried out like this: the deboned meat is <strong>marinated in a sweet sauce<\/strong> (which includes the famous 5 Chinese spices), then pierced by long forks and roasted on the embers or in the oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It comes served in a variety of ways, but the main ones are in a sandwich (<em>chasiu baau<\/em>), with noodles (<em>chasiu min<\/em>) or with rice (<em>chasiu faan<\/em>). Japan, Thailand and Indonesia also have their own versions, influenced by their own culinary culture.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1166\" data-src=\"https:\/\/i1.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?fit=948%2C1024&amp;ssl=1\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-5456 lazyload\"\/><noscript><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1166\" src=\"https:\/\/i1.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?fit=948%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5456\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?resize=278%2C300&amp;ssl=1 278w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?resize=768%2C829&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?resize=948%2C1024&amp;ssl=1 948w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/santelmoparrilla_117130687_981399862309352_932813893956695543_n.jpg?resize=560%2C605&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/noscript><figcaption>Foto \u00a9 <a href=\"https:\/\/www.instagram.com\/santelmoparrilla\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"santelmoparrilla (opens in a new tab)\">santelmoparrilla<\/a>\/Instagram<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Churrasco<\/strong>&nbsp;\u2013 Brasile<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Churrascarie <\/em>are so well-known they can be found all over the world!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The mixed grill of Rio Grande do Sul is prepared with many different types of meat (beef, pork, mutton and chicken) cut into <strong>large pieces, marinated<\/strong> and barbecued at a distance of about 50cm above the embers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The distinctive flavour results from <strong>smoking<\/strong> the meat (due to the distance from the embers) and the exceptionally tasty sauce, usually based on oil, rosemary, garlic, pepper and salt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The most prized cut is the <strong>picanha<\/strong>, the tail of the cow.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" data-src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?fit=1024%2C1024&amp;ssl=1\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-5458 lazyload\"\/><noscript><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?fit=1024%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5458\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/dasesszimmer_116705300_281810379789139_5470852043943137079_n.jpg?resize=560%2C560&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/noscript><figcaption>Foto \u00a9 <a href=\"https:\/\/www.instagram.com\/dasesszimmer\/\">dasesszimmer<\/a>\/Instagram<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Bratw\u00fcrst<\/strong> &#8211; Germany<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We have all eaten them at some point: over the years, <strong>w\u00fcrstel<\/strong> have become an integral part of a typical barbeque.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There are many variations, strictly grilled: the term bratw\u00fcrst refers to them all, in a generic way; <em>N\u00fcrnberger<\/em> are smaller sausages, while <em>Weissw\u00fcrst<\/em> are white. There are also many other types based on <strong>beef, veal or pork<\/strong>, depending on the traditions of individual cities.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" data-src=\"https:\/\/i2.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?fit=1024%2C1024&amp;ssl=1\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" alt=\"\" class=\"wp-image-5459 lazyload\"\/><noscript><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/i2.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?fit=1024%2C1024&amp;ssl=1\" alt=\"\" class=\"wp-image-5459\" srcset=\"https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?w=1080&amp;ssl=1 1080w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/kenzsmunchies_105968196_268926497660345_2314087130394532811_n.jpg?resize=560%2C560&amp;ssl=1 560w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/noscript><figcaption>Foto \u00a9 <a href=\"https:\/\/www.instagram.com\/kenzsmunchies\/\">kenzsmunchies<\/a>\/Instagram<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Mongolian barbecue<\/strong> &#8211; Taiwan<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In this case name and actual origin are not connected. The <em>M\u011bngg\u01d4 k\u01ceor\u00f2u<\/em> was in fact conceived in 1951 in Taipei by a native of Beijing, who fled the civil war. Its name was supposed to be &#8220;Beijing barbecue&#8221;, but the city from which the Beijing native had recently escaped had just been designated capital of communist China: to avoid political repercussions he opted for the more generic &#8220;Mongolian barbecue&#8221;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The recipe is suitable for the most gluttonous: the <strong>meat<\/strong> is cooked on large round iron hotplates that reach 300\u00b0C and cut into slices and served with <strong>noodles, wok saut\u00e9ed vegetables<\/strong>, cumin seeds and a generous dose of hot pepper.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<p class=\"has-text-align-center has-very-light-gray-background-color has-background wp-block-paragraph\">Whatever cooking method you choose, the secret to your success is a <strong>functional and efficient<\/strong> <strong>barbecue<\/strong>: explore the full <strong><u><a href=\"https:\/\/ingiardino.palazzettigroup.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">range of Palazzetti products<\/a><\/u><\/strong> on offer and choose the one best suited to your needs!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the first part of this tour around the world&#8217;s barbeques we discovered the traditions of Japan, Korea, Argentina, South Africa and the Philippines. In this second episode we continue to travel from one country to another, touching down in Malaysia, Singapore, Indonesia, China, Brazil, Germany and Taiwan. Ikan bakar\u00a0\u2013 Malesia, Singapore and Indonesia Unlike [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":18815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[236],"tags":[708],"tmauthors":[],"class_list":["post-18813","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kitchen","tag-traditional-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Barbecues in the world: 5 different styles to try - Part 2 - Palazzetti Magazine<\/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:\/\/magazine.palazzetti.it\/cucina\/il-barbecue-nel-mondo-5-stili-da-provare-parte-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barbecues in the world: 5 different styles to try - Part 2 - Palazzetti Magazine\" \/>\n<meta property=\"og:description\" content=\"In the first part of this tour around the world&#8217;s barbeques we discovered the traditions of Japan, Korea, Argentina, South Africa and the Philippines. In this second episode we continue to travel from one country to another, touching down in Malaysia, Singapore, Indonesia, China, Brazil, Germany and Taiwan. Ikan bakar\u00a0\u2013 Malesia, Singapore and Indonesia Unlike [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/magazine.palazzetti.it\/cucina\/il-barbecue-nel-mondo-5-stili-da-provare-parte-2\/\" \/>\n<meta property=\"og:site_name\" content=\"The Warm Street Journal.\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/PalazzettiGroup\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-11T05:00:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-12T20:09:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/magazine.palazzetti.it\/wp-content\/uploads\/2020\/08\/ikan-bakar-barbecue-malesia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Valeria Garbo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@accidiosav\" \/>\n<meta name=\"twitter:site\" content=\"@palazzettigroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Valeria Garbo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/cucina\\\/il-barbecue-nel-mondo-5-stili-da-provare-parte-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/cucina\\\/il-barbecue-nel-mondo-5-stili-da-provare-parte-2\\\/\"},\"author\":{\"name\":\"Valeria Garbo\",\"@id\":\"https:\\\/\\\/magazine.palazzetti.it\\\/#\\\/schema\\\/person\\\/b105793d748b9712b3b723775e5f8999\"},\"headline\":\"Barbecues in the world: 5 different styles to try &#8211; 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