{"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":"Tr\u00e9sors de la mer : Colatura di Alici - Gustini - Passione italiana","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"H0SKvt6Wx2\"><a href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/tresors-de-la-mer-colatura-di-alici\/\">Tr\u00e9sors de la mer : Colatura di Alici<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/tresors-de-la-mer-colatura-di-alici\/embed\/#?secret=H0SKvt6Wx2\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Tr\u00e9sors de la mer : Colatura di Alici\u00a0\u00bb &#8212; Gustini - Passione italiana\" data-secret=\"H0SKvt6Wx2\" 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\/colatura-alici.jpg","thumbnail_width":1900,"thumbnail_height":1900,"description":"La pasta italienne a un amour secret qui va au-del\u00e0 des sauces traditionnelles : la Colatura di Alici et la Bottarga di Muggine. Ces deux condiments sont d\u00e9sormais disponibles dans notre boutique en ligne. La Colatura di Alici, h\u00e9ritage des Romains et des Grecs, est un extrait ferment\u00e9 d\u2019anchois de Cetara, intensifiant les plats de quelques gouttes. La fabrication artisanale de ce \"ambre liquide\" demande patience et pr\u00e9cision. D\u00e9couvrez aussi une recette simple pour sublimer vos p\u00e2tes avec la Colatura di Alici."}