    {"id":2646,"date":"2019-01-10T09:35:40","date_gmt":"2019-01-10T09:35:40","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2646"},"modified":"2019-01-10T09:36:19","modified_gmt":"2019-01-10T09:36:19","slug":"2018-ars-basta-pizzerior","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/2018-ars-basta-pizzerior\/","title":{"rendered":"2018 \u00e5rs b\u00e4sta pizzerior"},"content":{"rendered":"<p>Det \u00e4r matj\u00e4tten Onlinepizza som har utsett 2018 \u00e5rs b\u00e4sta pizzeria baserat p\u00e5 de popul\u00e4raste best\u00e4llningarna bland sina 2000 anknutna restauranger.<\/p>\n<p>Topp tre p\u00e5 listan var Nya Flamingo pizzeria i Karlstad, Nya Emilios pizzeria i V\u00e4ster\u00e5s p\u00e5 en andraplats och S\u00f6dergrillen och pizzeria i G\u00e4vle p\u00e5 en tredjeplats.<\/p>\n<p>\u2013 Vi k\u00e4mpade hela \u00e5ret och fick \u00e4ntligen vinna, vilket k\u00e4nns helt underbart! s\u00e4ger Fryad Hamad Amin p\u00e5 Nya Flamingo Pizzeria.<\/p>\n<p><strong>Sveriges B\u00e4sta Pizzerior 2018:<\/strong><\/p>\n<p>1. Nya Flamingo pizzeria, Karlstad<br \/>\n2. Nya Emilios pizzeria, V\u00e4ster\u00e5s<br \/>\n3. S\u00f6dergrillen och pizzeria, G\u00e4vle<br \/>\n4. Enk\u00f6pings pizzeria, Enk\u00f6ping<br \/>\n5. Pizzeria Light, \u00d6rebro<br \/>\n6. \u00c5kes grill och vedugnspizza, Avesta<br \/>\n7. Pizzeria Sorrento, Motala<br \/>\n8. Food Court G:a Uppsala, Uppsala<br \/>\n9. City pizzeria och restaurang, G\u00e4vle<br \/>\n10. Titanic pizzeria, G\u00f6teborg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det \u00e4r matj\u00e4tten Onlinepizza som har utsett 2018 \u00e5rs b\u00e4sta pizzeria baserat p\u00e5 de popul\u00e4raste best\u00e4llningarna bland sina 2000 anknutna restauranger. Topp tre p\u00e5 listan var Nya Flamingo pizzeria i Karlstad, Nya Emilios pizzeria i V\u00e4ster\u00e5s p\u00e5 en andraplats och S\u00f6dergrillen och pizzeria i G\u00e4vle p\u00e5 en tredjeplats. \u2013 Vi k\u00e4mpade hela \u00e5ret och fick [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2647,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2646"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2646\/revisions"}],"predecessor-version":[{"id":2648,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2646\/revisions\/2648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2647"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}