Queue Dehaka/Base

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  • Base:Job:01KBG03DTZBCQE4GH8FYT16Z0G __default__

    Actions
    State
    Completed
    Timestamp
    Tue, Dec 2, 2025 5:00 PM
    Processed
    Tue, Dec 2, 2025 5:00 PM
    Finished
    Tue, Dec 2, 2025 5:00 PM
    Attempts Made
    0
    Progress
    0%
    Return Value
    {
      "created_at": "2025-12-02T17:00:01.412Z",
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      "type": "booking_guest_upcoming",
      "body": "[REF:1339491563] Reminder: You’re going to Eatwith Giuseppe in less than 24 hours!",
      "subject_id": 276154,
      "subject_type": "bookings"
    }
    Data
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      "type": "booking_guest_upcoming",
      "content": "[REF:1339491563] Reminder: You’re going to Eatwith Giuseppe in less than 24 hours!",
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        "date": "2025-12-03T00:00:00.000Z",
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        "created_at": "2025-11-30T00:47:32.000Z",
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          "title": "Viale Privato Farnese 36",
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          "title": "Learn To Make Fresh Pasta With Love",
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          "slug": "cucina-genuina-e-piatti-tradizionali-46218",
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            "firstname": "Giuseppe",
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            "description": "Hello, I'm Giuseppe, Pino for my friends!\nNeapolitan "DOP".\nMy work allows me to fully live my city every day. I love the sea, the sun, the cribs, the Vesuvius ... I love Naples between joyful sorrows and the thousand colors of this beautiful city!\nI started from the passion for Neapolitan crib art and I came to the kitchen ... how is it possible?\nI'll explain it right away .....\nWhen you prepare the shops that adorn the crib with their characteristic baskets and spaselle, you can not fail to fall in love with Neapolitan food: anchovies, cod, mussels, clams, taralli, fried pizzas, tomatoes of Vesuvius (piennolo) .... magic of colors that I wanted to revive live at the table with my friends. I love home-made things, genuine food, I love testing myself in the kitchen.\nIn the kitchen I find peace from everyday stress. For many, food is a problem, for me it is the solution to problems.\nAt home, shared food at the table is a work of art! it must be savored and observed in all its ingredients. "eat and drink" and remember that at the table you do not get old.\nI wait for you.\nPino\n\nCiao sono Giuseppe , per gli amici Pino!\nNapoletano "DOP".\nIl mio lavoro mi consente di vivere a pieno la mia città ogni giorno .  Amo il mare, il sole i presepi, il  Vesuvio... Amo Napoli tra gioie dolori e i mille colori di questa stupenda città !\nSono partito dalla passione per l'arte presepiale napoletana e sono giunto in cucina... come è possibile?\nVe lo spiego  subito.....\nQuando prepari a mano le botteghe che adornano il presepe   con i loro caratteristici cestini e spaselle , non puoi non innamorarti del cibo napoletano: alici, baccalà, cozze, vongole, taralli, pizze fritte, pomodorini del Vesuvio ( piennolo ).... una magia di  colori che ho voluto riproporre dal vivo a tavola con i miei amici. Amo le cose fatte in casa, il cibo genuino, amo mettermi alla prova ai fornelli.\nIn cucina trovo la pace dallo stress quotidiano. Per molti il cibo è un problema, per me è la soluzione ai problemi.\nA casa mia il cibo condiviso a tavola è un'opera d'arte ! va assaporato e osservato in tutti i suoi ingredienti. " mangiamo e bevi" e ricordatevi che a tavola non si invecchia.\nVi aspetto.\nPino \n************************************************************************************************************\n\n**********************************************************************************************************HHola, soy Giuseppe, para los amigos  Pino!\n"DOP" napolitano.\nMi trabajo me permite vivir plenamente mi ciudad todos los días. Amo el mar, el sol, las cunas, el Vesubio ... ¡Amo Nápoles entre las tristezas alegres y los mil colores de esta hermosa ciudad!\nComencé con la pasión por el arte de cuna napolitana y vine a la cocina ... cómo es posible?\nLo explicaré de inmediato .....\nCuando prepare las tiendas que adornan la cuna con sus característicos cestos y spaselle, no puede dejar de enamorarse de la comida napolitana: anchoas, bacalao, mejillones, almejas, taralli, pizzas fritas, tomates de Vesuvius (piennolo) ... Magia de colores que quería revivir en vivo en la mesa con mis amigos. Me encantan las cosas caseras, la comida genuina, me encanta probarme en la cocina.\nEn la cocina encuentro la paz del estrés cotidiano. Para muchos, la comida es un problema, para mí es la solución a los problemas.\nEn casa, la comida compartida en la mesa es una obra de arte. Debe saborearse y observarse en todos sus ingredientes. "come y bebe" y recuerda que en la mesa no envejeces.\nTe espero\nPino\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n",
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            "created_at": "2018-12-20T14:45:42.000Z",
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              "title": "Learn To Make Fresh Pasta With Love",
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                  "body": "Do you want to learn how to make delicious, fresh, traditional Italian pasta? Then look no further!\n\nThe cooking is about 2h 30 minutes, we will make and eat togheter 3 types of pasta: scialatielli napoletani, ravioli and gnocchi. We will have a dinner in my house with a beatiful view on the gulf of Napoli.\nOnce you're finished, it's time to sit back and enjoy your hard work as you admire the stunning view from Giuseppe's Neapolitan house.\n\nWaiting for you my dear friends❤️",
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                  "title": "Learn from the best as you take on iconic Italian pasta dishes and recreate them yourself",
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                  "title": "Take in the beautiful views of the city of Naples from your host's stunning home",
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                  "title": "Aperitif, wine, soft drinks and digestif included",
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  • Base:Job:01KBG03DNK8VKAA5Y5K5G9AYN5 __default__

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    Tue, Dec 2, 2025 5:00 PM
    Finished
    Tue, Dec 2, 2025 5:00 PM
    Attempts Made
    0
    Progress
    0%
    Return Value
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  • Base:Job:01KBFZXJTF1R86ZAT4J1YGH4ZJ __default__

    Actions
    State
    Completed
    Timestamp
    Tue, Dec 2, 2025 4:56 PM
    Processed
    Tue, Dec 2, 2025 4:56 PM
    Finished
    Tue, Dec 2, 2025 4:56 PM
    Attempts Made
    0
    Progress
    0%
    Return Value
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