Channel
@laforchettata
On this record: Topic · Growth · Engagement · Reactions · Posts · Cite this entry
87subscribers
-2 since we began measuring on 7 August 2026
Risers and fallers across the register · movement among entries of Under 1,000.
| Telegram ID | -1001160162853 |
|---|---|
| Type | Channel |
| Username | @laforchettata |
| Created | Between 1 March 2018 and 31 July 2021 — estimated from Telegram’s id allocation, not measured. How this range is calculated. |
| First recorded | 9 August 2026 |
| Last confirmed live | 2 October 2026 |
| Measurements held | 4 |
| Confirmed unchanged | 1 time, most recently 2 October 2026 |
| On Telegram | t.me/laforchettata |
Other / unclassifiable — a classification, not a measurement. An on-box language model (Qwen3.6-35B-A3B-FP8, prompt version 1) read this channel’s own recent posts on 27 September 2026 and assigned it the closest of 31 fixed categories, at 81% confidence. This is a model’s judgement about what the channel is likely to be about, not a fact this register measured the way a subscriber count or a view count is measured — it can be revised on a later pass, and it carries no weight anywhere else on this page. How this classification works, and why it has no browse page of its own yet.
| Measured (UTC) | Subscribers | Change |
|---|---|---|
| 2 Oct 2026, 21:55 | 87 | -1 |
| 30 Aug 2026, 14:13 | 88 | -1 |
| 9 Aug 2026, 15:17 | 89 | no change |
| 7 Aug 2026, 21:46 | 89 | first reading |
20 posts held, back to 15 March 2026 — the reader has not yet reached the start of this channel’s public history, so older posts may sit further back, unread. Read across 1 page of Telegram’s post history, 20 posts per page.
Nothing published in the last 30 days. ERR and ER are rolling 30-day measures, so there is nothing to compute — we hold 20 posts for this entry, the most recent from 10 April 2026. An engagement rate over an empty window would be a number about nothing.
1 reaction across 1 post, in 1 kind.
| Reaction | Count | Share | Share, drawn |
|---|---|---|---|
| ❤ | 1 | 100.0% |
No sentiment is inferred, and none should be read in. This table is ordered by count and by nothing else. Emoji do not carry stable meaning across languages or communities — 🙏 is thanks in one channel and mourning in another — so we publish which ones were pressed and how often, and pass no judgement on what an audience meant by them.
Precision. Telegram publishes reaction counts per emoji and short-forms each one — 4.34K, 1.2M — so any single kind at or above 1,000 reaches us at three significant figures, and only counts below 1,000 are exact. The shares above are ratios of those figures and carry the same error. This is also why the total here can differ slightly from a reaction total printed elsewhere on the page: both are sums of the same rounded parts, taken over samples with different edges.
Coverage. Reactions were read on 1 of the 20 sampled posts in this sample. Summed by Telegram’s own count on each post — not by adding up the per-emoji breakdown above — those same posts carry 1 reactions in total: the kind of figure the paragraph above means by “a reaction total printed elsewhere on the page”.
Measured over the 20 most recent posts we hold, published 15 March 2026 to 10 April 2026, using the newest reading held for each. Telegram Stars are excluded: they are a payment, not a reaction, and they have their own section.
Fagottini alla Nerano con fonduta di provolone del monaco ed emulsione alle erbe, ricetta inserita nelle "Ricette d'Autore" dallo Chef Stefano Bartolucci, che sarà uno dei prossimi protagonisti della "Vetrina per Chef professionisti" https://lnx.spaghettitaliani.com/si/ricette/fagottini-alla-nerano-con-fonduta-di-provolone-del-monaco-ed-emulsione-alle-erbe/
Signed Luigi Farina
Pizza "chiena di tarallo" farcita con salsiccia e friarielli e provola di Daniele Priori - Blog di spaghettitaliani https://lnx.spaghettitaliani.com/si/ricette/pizza-chiena-di-tarallo-farcita-con-salsiccia-e-friarielli-e-provola-di-daniele-priori/
Signed Luigi Farina
Photo, posted without a caption
Signed Luigi Farina
"Vino e percoche" in gelatina di vino moscato del Taburno, ricetta inserita nelle "Ricette d'Autore" dallo Chef Daniele Priori https://lnx.spaghettitaliani.com/si/ricette/vino-e-percoche-in-gelatina-di-vino-moscato-del-taburno/
Signed Luigi Farina
Sartù di riso alla napoletana come tradizione suggerisce, ricetta inserita nelle Ricette d'Autore dallo Chef Daniele Priori https://lnx.spaghettitaliani.com/si/ricette/sartu-di-riso-alla-napoletana/
Signed Luigi Farina
Seguitemi sul canale spaghettitaliani su WhatsApp, per essere sempre aggiornati: https://whatsapp.com/channel/0029VbCtynO96H4XlLaRmY3I
Signed Luigi Farina
Bombardino di frittatina di maccheroni napoletana alla carbonara ricetta inserita nelle Ricette d'Autore da Daniele Priori https://lnx.spaghettitaliani.com/si/ricette/bombardino-frittatina-maccheroni-napoletana-alla-carbonara/
❤1
Signed Luigi Farina
Il protagonista della nuova vetrina, appena pubblicata nella sezione "La Vetrina per Chef professionisti", è lo Chef siciliano Enrico Amatucci, Executive Chef presso la Vecchia Masseria a Caltagirone (CT) e Private Chef. Enrico si presenta alla community di spaghettitaliani con una breve intervista, il link alla sua ricetta presente su spaghettitaliani, e una galleria fotografica con 8 fotografie. Enrico dice di se: …
Signed Luigi Farina
https://lnx.spaghettitaliani.com/si/ricette/paccherini-al-melograno-agli-scampi-con-pomodorini-confit-e-olio-al-basilico-di-alex-ziccarelli/
Signed Luigi Farina
Ho pubblicato oggi la "Vetrina per Appassionati di cucina", ottavo ed ultimo capitolo della "Cucina italiana nel mondo", che sarà composta da 8 capitoli. In questo capitolo pubblicheremo le vetrine degli Appassionati di cucina che chiederanno di partecipare. https://lnx.spaghettitaliani.com/si/cucina-italiana-nel-mondo/appassionati/
Signed Luigi Farina
Ho pubblicato oggi la "Vetrina per Gelatieri professionisti", sesto capitolo della "Cucina italiana nel mondo", che sarà composta da 8 capitoli. In questo capitolo pubblicheremo le vetrine dei Gelatieri che chiederanno di partecipare. https://lnx.spaghettitaliani.com/si/cucina-italiana-nel-mondo/gelatieri/
Signed Luigi Farina
Ho pubblicato oggi la "Vetrina per Food blogger professionisti", sesto capitolo della "Cucina italiana nel mondo", che sarà composta da 8 capitoli. In questo capitolo pubblicheremo le vetrine dei Food blogger che chiederanno di partecipare. https://lnx.spaghettitaliani.com/si/cucina-italiana-nel-mondo/food-blogger/
Signed Luigi Farina
Showing the 12 most recent of 20 posts we hold for @laforchettata. View and reaction counts are the latest single reading for each post, not a live figure, and a recent post is still accumulating both. A view count marked ≈ was rounded by Telegram before we ever saw it — t.me prints views in full below 1,000 and to three significant figures above, so ≈1,200,000 means somewhere between 1,150,000 and 1,249,999. Unmarked counts are exact. Text is reproduced from the public post preview and truncated for length.
A live page changes as we take new readings, so a citation should name the measurement it is based on, not just the URL. The line below cites the subscriber count as measured 2 October 2026 — this entry's latest reading, not the date you are reading this.
“Le Ricette d'Autore by spaghettitaliani.com 🍝” (@laforchettata), 87 subscribers as measured 2 October 2026. Telegram Register, tgregister.com/channel/laforchettata.
Full measurement history, CC BY 4.0. Every reading this register holds for this entry, not just the latest one, as a dated, downloadable record: CSV · JSON. Free to use with attribution to tgregister.com. Each file carries its own generation timestamp, which is the figure to cite for exactly when the data was retrieved.