{"ok":true,"trend":{"id":445983,"platform":"news","region":"global","key":"when you can eat a pinecone! the chef who turns it into a dessert with parmigiano reggiano, manu franco","title":"When You Can Eat a Pinecone! The Chef Who Turns It Into a Dessert with Parmigiano Reggiano, Manu Franco","url":"https://news.google.com/rss/articles/CBMi0gFBVV95cUxOR2l2Tk1WZnZyc0JGN0czSFRMbFNJejdMWUdvUFVjWUlKUkhHcl9KU1Z2bTRZMEh0cGo4RGo3UmNXa1dUbGtvRkE2VDMwSUw2RGRGTHlnSy1RMUNPdlJ3S3dEZXNTTDlzY1RHLWpHbnZFSTdMYkhGSllzX09QU1FlWWYtdFpiQXZFMWg2N3c3OE9JXzYzaHJXT3I0RDhrXy1iekU5aGt3cWpMU0IwdE45a2pzTlFzTXJCQXNTWjlJNTBMcWFFX0dkZmIzUmhULUR6T0E?oc=5","first_seen":"2026-09-30T05:24:31.433165Z","last_seen":"2026-09-30T12:14:53.011883Z","last_rank":36,"peak_rank":24,"last_volume":null,"peak_volume":0,"seen_count":6,"score":0.8015625,"category_hint":"food","section":"life","category":"food","summary":"Chef Manu Franco is drawing attention for an unusual dessert built around a pinecone, paired with Parmigiano Reggiano. The dish, presented as an example of making a seemingly inedible ingredient edible, has sparked curiosity and debate among food lovers about creativity and limits in high-end cooking.","why":"The surprising idea of eating a pinecone, combined with a famous cheese, is prompting curiosity and discussion online.","tone":"neutral","entities":["Manu Franco","Parmigiano Reggiano"],"summarized_at":"2026-09-30T11:26:56.788169Z","meta":{"via":"scan","lang":"en","term":"recipe","source":"Reporter Gourmet","published":"Wed, 30 Sep 2026 03:10:01 GMT"},"nw":null,"promo":null,"kind":null,"importance":null,"hidden":false,"hide_reason":null,"judged_at":null,"title_en":"Chef Manu Franco Turns Pinecone Into Parmigiano Dessert","section_name":"Life","category_name":"Food","timeline":[{"captured_at":"2026-09-30T05:24:31.433165Z","rank":24,"volume":null},{"captured_at":"2026-09-30T06:46:52.398121Z","rank":26,"volume":null},{"captured_at":"2026-09-30T08:08:51.612211Z","rank":25,"volume":null},{"captured_at":"2026-09-30T09:30:52.181490Z","rank":29,"volume":null},{"captured_at":"2026-09-30T10:52:52.110402Z","rank":30,"volume":null},{"captured_at":"2026-09-30T12:14:53.011883Z","rank":36,"volume":null}],"posts":[{"platform":"news","url":"https://news.google.com/rss/articles/CBMi0gFBVV95cUxOR2l2Tk1WZnZyc0JGN0czSFRMbFNJejdMWUdvUFVjWUlKUkhHcl9KU1Z2bTRZMEh0cGo4RGo3UmNXa1dUbGtvRkE2VDMwSUw2RGRGTHlnSy1RMUNPdlJ3S3dEZXNTTDlzY1RHLWpHbnZFSTdMYkhGSllzX09QU1FlWWYtdFpiQXZFMWg2N3c3OE9JXzYzaHJXT3I0RDhrXy1iekU5aGt3cWpMU0IwdE45a2pzTlFzTXJCQXNTWjlJNTBMcWFFX0dkZmIzUmhULUR6T0E?oc=5","author":"Reporter Gourmet","title":"When You Can Eat a Pinecone! The Chef Who Turns It Into a Dessert with Parmigiano Reggiano, Manu Franco","snippet":null,"posted_at":"2026-09-30T03:10:01Z","likes":null}],"elsewhere":[],"window":"7d"}}