{"id":29030,"date":"2026-03-20T10:48:54","date_gmt":"2026-03-20T13:48:54","guid":{"rendered":"https:\/\/sergiolapegue.com\/site\/?p=29030"},"modified":"2026-03-17T10:55:22","modified_gmt":"2026-03-17T13:55:22","slug":"antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan","status":"publish","type":"post","link":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/","title":{"rendered":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan"},"content":{"rendered":"\n

Cada 21 de marzo se celebra el D\u00eda de la Harina, una fecha que pone en valor a un ingrediente central en la panader\u00eda y en la cultura del pan. Para Gabriel Kogan, maestro panadero al frente de Levando, entenderla es el primer paso para lograr buenos resultados.<\/p>\n\n\n\n

“En Levando trabajamos con harinas org\u00e1nicas, elegidas por su calidad y por el respeto en su forma de producci\u00f3n. Entender la harina es fundamental para hacer buen pan. Cada molienda tiene su car\u00e1cter y requiere una forma distinta de trabajo”, explica.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

En panader\u00eda la harina nunca es exactamente igual. Cambia seg\u00fan el trigo, la cosecha y el proceso de molienda. Algunas aportan m\u00e1s fuerza, otras mayor extensibilidad o un perfil de sabor m\u00e1s marcado. Parte del oficio consiste justamente en comprender c\u00f3mo se comportan y, muchas veces, combinarlas para lograr masas equilibradas.<\/p>\n\n\n\n

“Creemos que el buen pan no es el resultado de una receta fija. El panadero aprende a leer los ingredientes y a acompa\u00f1ar los procesos”.<\/p>\n\n\n\n

En Levando ese enfoque se traduce en fermentaciones largas y un trabajo cuidadoso de la masa para que la harina exprese todo su potencial.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Levando es una panader\u00eda artesanal que trabaja con harinas org\u00e1nicas y masa madre, respetando los tiempos de fermentaci\u00f3n para lograr panes con mayor sabor, textura y car\u00e1cter.
Colegiales:<\/strong> C\u00e9spedes 3115 \/ Palermo: Medrano 1137
Instagram:<\/strong> @levando.pan
Horario:<\/strong> de lunes a s\u00e1bado, de 9 a 20hs o hasta agotar stock<\/p>\n\n\n\n

Sobre Levando:<\/strong>
Levando es una panader\u00eda de autor creada por Gabriel Kogan y Rodrigo Colombres, que combina oficio artesanal, harinas org\u00e1nicas y masa madre para elaborar panes y pasteler\u00eda con sabor aut\u00e9ntico y sin concesiones. Con locales en Palermo y Colegiales, el proyecto busca rescatar la esencia del pan como alimento noble, ofreciendo productos de calidad en un espacio donde tradici\u00f3n y gesti\u00f3n se encuentran para sostener y hacer crecer lo artesanal.<\/em><\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

Cada 21 de marzo se celebra el D\u00eda de la Harina, una fecha que pone en valor a un ingrediente central en la panader\u00eda y en la cultura del pan. Para Gabriel Kogan, maestro panadero al frente de Levando, entenderla es el primer paso para lograr buenos resultados. “En Levando trabajamos con harinas org\u00e1nicas, elegidas […]<\/p>\n","protected":false},"author":4,"featured_media":29033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3775],"tags":[4727,2411,4728,4729,3353,310,1602],"class_list":{"0":"post-29030","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-breuvage","8":"tag-amasado","9":"tag-factura","10":"tag-harina","11":"tag-ingrediente","12":"tag-maestro","13":"tag-pan","14":"tag-panadero"},"yoast_head":"\nAntes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue<\/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:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue\" \/>\n<meta property=\"og:description\" content=\"Cada 21 de marzo se celebra el D\u00eda de la Harina, una fecha que pone en valor a un ingrediente central en la panader\u00eda y en la cultura del pan. Para Gabriel Kogan, maestro panadero al frente de Levando, entenderla es el primer paso para lograr buenos resultados. “En Levando trabajamos con harinas org\u00e1nicas, elegidas […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/\" \/>\n<meta property=\"og:site_name\" content=\"Sergio Lapegue\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/sergiolapegue\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-20T13:48:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1429\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Leonardo Monta\u00f1a\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/soytoto81\" \/>\n<meta name=\"twitter:site\" content=\"@sergiolapegue\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Leonardo Monta\u00f1a\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/\"},\"author\":{\"name\":\"Leonardo Monta\u00f1a\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#\\\/schema\\\/person\\\/00adf937d010c7f79a180dc4916a40e0\"},\"headline\":\"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan\",\"datePublished\":\"2026-03-20T13:48:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/\"},\"wordCount\":342,\"publisher\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#\\\/schema\\\/person\\\/083aeceeb0734cd166779ea6c0551a37\"},\"image\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/LA8A7587-hor.jpg\",\"keywords\":[\"amasado\",\"factura\",\"harina\",\"ingrediente\",\"maestro\",\"pan\",\"panadero\"],\"articleSection\":[\"Breuvage\"],\"inLanguage\":\"es-AR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/\",\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/\",\"name\":\"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/LA8A7587-hor.jpg\",\"datePublished\":\"2026-03-20T13:48:54+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#breadcrumb\"},\"inLanguage\":\"es-AR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#primaryimage\",\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/LA8A7587-hor.jpg\",\"contentUrl\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/LA8A7587-hor.jpg\",\"width\":2000,\"height\":1429},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/2026\\\/03\\\/20\\\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inicio\",\"item\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#website\",\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/\",\"name\":\"Sergio Lapegue\",\"description\":\"Periodista\",\"publisher\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#\\\/schema\\\/person\\\/083aeceeb0734cd166779ea6c0551a37\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es-AR\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#\\\/schema\\\/person\\\/083aeceeb0734cd166779ea6c0551a37\",\"name\":\"Sergio Lapegue\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/logo_header-1.png\",\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/logo_header-1.png\",\"contentUrl\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/logo_header-1.png\",\"width\":272,\"height\":90,\"caption\":\"Sergio Lapegue\"},\"logo\":{\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/logo_header-1.png\"},\"sameAs\":[\"https:\\\/\\\/facebook.com\\\/sergiolapegue\",\"https:\\\/\\\/instagram.com\\\/sergiolapegue\",\"https:\\\/\\\/x.com\\\/https:\\\/\\\/twitter.com\\\/sergiolapegue\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/#\\\/schema\\\/person\\\/00adf937d010c7f79a180dc4916a40e0\",\"name\":\"Leonardo Monta\u00f1a\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es-AR\",\"@id\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/sl_avatar_Leonardo-150x150.jpg\",\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/sl_avatar_Leonardo-150x150.jpg\",\"contentUrl\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/sl_avatar_Leonardo-150x150.jpg\",\"caption\":\"Leonardo Monta\u00f1a\"},\"sameAs\":[\"https:\\\/\\\/x.com\\\/https:\\\/\\\/twitter.com\\\/soytoto81\"],\"url\":\"https:\\\/\\\/sergiolapegue.com\\\/site\\\/author\\\/leonardo\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/","og_locale":"es_ES","og_type":"article","og_title":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue","og_description":"Cada 21 de marzo se celebra el D\u00eda de la Harina, una fecha que pone en valor a un ingrediente central en la panader\u00eda y en la cultura del pan. Para Gabriel Kogan, maestro panadero al frente de Levando, entenderla es el primer paso para lograr buenos resultados. “En Levando trabajamos con harinas org\u00e1nicas, elegidas […]","og_url":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/","og_site_name":"Sergio Lapegue","article_publisher":"https:\/\/facebook.com\/sergiolapegue","article_published_time":"2026-03-20T13:48:54+00:00","og_image":[{"width":2000,"height":1429,"url":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg","type":"image\/jpeg"}],"author":"Leonardo Monta\u00f1a","twitter_card":"summary_large_image","twitter_creator":"@https:\/\/twitter.com\/soytoto81","twitter_site":"@sergiolapegue","twitter_misc":{"Escrito por":"Leonardo Monta\u00f1a","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#article","isPartOf":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/"},"author":{"name":"Leonardo Monta\u00f1a","@id":"https:\/\/sergiolapegue.com\/site\/#\/schema\/person\/00adf937d010c7f79a180dc4916a40e0"},"headline":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan","datePublished":"2026-03-20T13:48:54+00:00","mainEntityOfPage":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/"},"wordCount":342,"publisher":{"@id":"https:\/\/sergiolapegue.com\/site\/#\/schema\/person\/083aeceeb0734cd166779ea6c0551a37"},"image":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#primaryimage"},"thumbnailUrl":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg","keywords":["amasado","factura","harina","ingrediente","maestro","pan","panadero"],"articleSection":["Breuvage"],"inLanguage":"es-AR"},{"@type":"WebPage","@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/","url":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/","name":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan - Sergio Lapegue","isPartOf":{"@id":"https:\/\/sergiolapegue.com\/site\/#website"},"primaryImageOfPage":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#primaryimage"},"image":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#primaryimage"},"thumbnailUrl":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg","datePublished":"2026-03-20T13:48:54+00:00","breadcrumb":{"@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#breadcrumb"},"inLanguage":"es-AR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/"]}]},{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#primaryimage","url":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg","contentUrl":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2026\/03\/LA8A7587-hor.jpg","width":2000,"height":1429},{"@type":"BreadcrumbList","@id":"https:\/\/sergiolapegue.com\/site\/2026\/03\/20\/antes-del-amasado-un-panadero-explica-por-que-la-harina-define-el-pan\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inicio","item":"https:\/\/sergiolapegue.com\/site\/"},{"@type":"ListItem","position":2,"name":"Antes del amasado, un panadero explica por qu\u00e9 la harina define el pan"}]},{"@type":"WebSite","@id":"https:\/\/sergiolapegue.com\/site\/#website","url":"https:\/\/sergiolapegue.com\/site\/","name":"Sergio Lapegue","description":"Periodista","publisher":{"@id":"https:\/\/sergiolapegue.com\/site\/#\/schema\/person\/083aeceeb0734cd166779ea6c0551a37"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sergiolapegue.com\/site\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es-AR"},{"@type":["Person","Organization"],"@id":"https:\/\/sergiolapegue.com\/site\/#\/schema\/person\/083aeceeb0734cd166779ea6c0551a37","name":"Sergio Lapegue","image":{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/logo_header-1.png","url":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/logo_header-1.png","contentUrl":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/logo_header-1.png","width":272,"height":90,"caption":"Sergio Lapegue"},"logo":{"@id":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/logo_header-1.png"},"sameAs":["https:\/\/facebook.com\/sergiolapegue","https:\/\/instagram.com\/sergiolapegue","https:\/\/x.com\/https:\/\/twitter.com\/sergiolapegue"]},{"@type":"Person","@id":"https:\/\/sergiolapegue.com\/site\/#\/schema\/person\/00adf937d010c7f79a180dc4916a40e0","name":"Leonardo Monta\u00f1a","image":{"@type":"ImageObject","inLanguage":"es-AR","@id":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/sl_avatar_Leonardo-150x150.jpg","url":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/sl_avatar_Leonardo-150x150.jpg","contentUrl":"https:\/\/sergiolapegue.com\/site\/wp-content\/uploads\/2021\/04\/sl_avatar_Leonardo-150x150.jpg","caption":"Leonardo Monta\u00f1a"},"sameAs":["https:\/\/x.com\/https:\/\/twitter.com\/soytoto81"],"url":"https:\/\/sergiolapegue.com\/site\/author\/leonardo\/"}]}},"_links":{"self":[{"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/posts\/29030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/comments?post=29030"}],"version-history":[{"count":1,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/posts\/29030\/revisions"}],"predecessor-version":[{"id":29042,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/posts\/29030\/revisions\/29042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/media\/29033"}],"wp:attachment":[{"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/media?parent=29030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/categories?post=29030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sergiolapegue.com\/site\/wp-json\/wp\/v2\/tags?post=29030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}