{"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":"Recette de Pane Carasau - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"T7315clBPg\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/recette-pane-carasau-comment-manger\/\">Recette de Pane Carasau<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/recette-pane-carasau-comment-manger\/embed\/#?secret=T7315clBPg\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Recette de Pane Carasau\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"T7315clBPg\" 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\/pane-carasau-3.jpg","thumbnail_width":1900,"thumbnail_height":1900,"description":"Pane Carasau, une sp\u00e9cialit\u00e9 traditionnelle sarde, est connu pour sa finesse et sa durabilit\u00e9. Fabriqu\u00e9 artisanalement, ce pain fin comme du papier doit \u00eatre cuit avec pr\u00e9cision. Il se transforme en \"Pergamena di Pane\" ou \"Carte Musica\", gr\u00e2ce \u00e0 une cuisson spectaculaire au four \u00e0 bois. En Sardaigne, le Pane Carasau se d\u00e9guste r\u00e9chauff\u00e9, agr\u00e9ment\u00e9 d'huile d'olive et de sel, ou de Pecorino fondu. Il existe aussi les variantes Guttiau et Fratau, celle-ci pouvant \u00eatre transform\u00e9e en une d\u00e9licieuse pizza express."}