{"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":"Petite \u00e9cole du lard : Colonnata et Guanciale - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"chA0UQXMYt\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/petite-ecole-lardon-colonnata-guanciale\/\">Petite \u00e9cole du lard : Colonnata et Guanciale<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/petite-ecole-lardon-colonnata-guanciale\/embed\/#?secret=chA0UQXMYt\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Petite \u00e9cole du lard : Colonnata et Guanciale\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"chA0UQXMYt\" 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\/guanciale-speck.jpg","thumbnail_width":624,"thumbnail_height":624,"description":"Le jambon de Colonnata, tout comme le c\u00e9l\u00e8bre David de Michel-Ange, trouve ses origines dans les carri\u00e8res de marbre de Carrara, en Toscane. Sa production ancestrale dans des bassins de marbre lui conf\u00e8re un go\u00fbt doux et sal\u00e9 avec des notes de noix. Le Guanciale, un autre type de charcuterie italienne \u00e9labor\u00e9 \u00e0 partir de joue de porc, est essentiel dans les recettes traditionnelles de p\u00e2tes telles que les Spaghettis alla carbonara et all\u2019amatriciana."}