{"version":"1.0","provider_name":"Gustini - Passione italiana","provider_url":"https:\/\/www.gustini.fr\/blog","author_name":"Jens Depenau","author_url":"https:\/\/www.gustini.fr\/blog\/author\/jde\/","title":"Fior di latte - Quel mozzarella sur la pizza ? - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"upPT4obsIa\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fior-di-latte-quel-mozzarella-sur-pizza\/\">Fior di latte &#8211; Quel mozzarella sur la pizza ?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fior-di-latte-quel-mozzarella-sur-pizza\/embed\/#?secret=upPT4obsIa\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Fior di latte &#8211; Quel mozzarella sur la pizza ?\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"upPT4obsIa\" 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\/\/# sourceURL=https:\/\/www.gustini.fr\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/fior-di-latte-pizza-mozzarella-6.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"Pour obtenir la pizza parfaite, il est essentiel de bien choisir et couper le mozzarella. Le \"Fior di latte\", un mozzarella de lait de vache s\u00e9ch\u00e9 et non conserv\u00e9 dans la saumure, est id\u00e9al pour les pizzas traditionnelles napolitaines, car il reste filant et moins humide. Il doit \u00eatre tranch\u00e9 en julienne pour \u00e9viter que la pizza devienne aqueuse durant la cuisson rapide au four."}