{"version":"1.0","provider_name":"Gourmetto","provider_url":"https:\/\/gourmetto.lu\/fr\/","author_name":"Riccardo Aureggi","author_url":"https:\/\/gourmetto.lu\/fr\/author\/riccardo\/","title":"\"Colatura di alici\" sauce d'anchois - Gourmetto","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"kXTGvMtJ42\"><a href=\"https:\/\/gourmetto.lu\/fr\/produit\/colaturaalicif\/\">\u00ab\u00a0Colatura di alici\u00a0\u00bb sauce d&rsquo;anchois<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gourmetto.lu\/fr\/produit\/colaturaalicif\/embed\/#?secret=kXTGvMtJ42\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0\u00ab\u00a0Colatura di alici\u00a0\u00bb sauce d&rsquo;anchois\u00a0\u00bb &#8212; Gourmetto\" data-secret=\"kXTGvMtJ42\" 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:\/\/gourmetto.lu\/wp-content\/uploads\/2026\/03\/foto-10.jpg","thumbnail_width":671,"thumbnail_height":671,"description":"Un petit bijou, fabriqu\u00e9 de mani\u00e8re traditionnelle dans le petit village de p\u00eacheurs de Cetara, au sud de Naples. Un aper\u00e7u de l&rsquo;histoire des saveurs italiennes, consid\u00e9r\u00e9 comme le descendant direct du Garum, la c\u00e9l\u00e8bre sauce de poisson de la Rome antique. Obtenu en faisant mariner les anchois dans beaucoup de sel, le liquide qui [&hellip;]"}