{"version":"1.0","provider_name":"Blonde d&#039;Aquitaine","provider_url":"https:\/\/www.blonde-aquitaine.com\/fr\/","author_name":"Blonde d\u2019Aquitaine","author_url":"https:\/\/www.blonde-aquitaine.com\/fr\/author\/matteo-portaluri\/","title":"Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9 - Blonde d&#039;Aquitaine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZRR2zOddJl\"><a href=\"https:\/\/www.blonde-aquitaine.com\/fr\/__trashed-2\/\">Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.blonde-aquitaine.com\/fr\/__trashed-2\/embed\/#?secret=ZRR2zOddJl\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Le chef Roberto Carcangiu propose son \u00ab Cappello del prete \u00bb brais\u00e9\u00a0\u00bb &#8212; Blonde d&#039;Aquitaine\" data-secret=\"ZRR2zOddJl\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.blonde-aquitaine.com\/wp-content\/uploads\/2021\/04\/ristoranti.jpg","thumbnail_width":372,"thumbnail_height":372,"description":"[vc_row][vc_column][vc_column_text uniqid=&#8221;607ecfc97e397&#8243;]Place \u00e0 la Blonde d\u2019Aquitaine dans le num\u00e9ro de f\u00e9vrier-mars 2021 de \u00ab Ristoranti \u00bb, la revue mensuelle italienne d\u00e9di\u00e9e \u00e0 la formation professionnelle de tous les restaurateurs. Le chef Roberto Carcangiu, fort de son exp\u00e9rience trentenaire, propose une recette qui rehausse la tendret\u00e9 et le go\u00fbt de la viande de tourillon : \u00ab [&hellip;]"}