{"version":"1.0","provider_name":"alberto-arienti.com","provider_url":"https:\/\/www.alberto-arienti.com\/it\/","author_name":"Alberto Arienti","author_url":"https:\/\/www.alberto-arienti.com\/it\/author\/alberto\/","title":"Ricetta di Baccal\u00e0 mantecato con polenta abbrustolita - alberto-arienti.com","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"rTAgLAZ178\"><a href=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/baccala-mantecato-con-polenta-abbrustolita\/\">Baccal\u00e0 mantecato con polenta abbrustolita<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/baccala-mantecato-con-polenta-abbrustolita\/embed\/#?secret=rTAgLAZ178\" width=\"600\" height=\"338\" title=\"&#8220;Baccal\u00e0 mantecato con polenta abbrustolita&#8221; &#8212; alberto-arienti.com\" data-secret=\"rTAgLAZ178\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.alberto-arienti.com\/wp-content\/uploads\/2021\/12\/Baccal\u00e0-mantecato-con-polenta-abbrustolita-2-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1919,"description":"Il baccal\u00e0\u00a0 mantecato \u00e8 un piatto tradizionale che rappresenta in pieno la regione Veneto. Assaporato con piacere in quasi tutto il nord Italia e non solo, il baccal\u00e0 vanta una storia di tutto rispetto, nato come cibo economico \u00e8 diventato oggi un cibo da accademia con molti sostenitori gourmet, sopratutto per il baccal\u00e0 alla Vicentina....Leggi di pi\u00f9"}