{"version":"1.0","provider_name":"Radio Romania Internazionale","provider_url":"https:\/\/www.rri.ro\/it","author_name":"\u0218tefan Baciu","author_url":"https:\/\/www.rri.ro\/it\/author\/stefan-baciu","title":"Minestra con carne affumicata - Radio Romania Internazionale","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"T43eTePUQI\"><a href=\"https:\/\/www.rri.ro\/it\/guida-programmi\/pronto-in-tavola\/minestra-con-carne-affumicata-id979595.html\">Minestra con carne affumicata<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.rri.ro\/it\/guida-programmi\/pronto-in-tavola\/minestra-con-carne-affumicata-id979595.html\/embed#?secret=T43eTePUQI\" width=\"600\" height=\"338\" title=\"&#8220;Minestra con carne affumicata&#8221; &#8212; Radio Romania Internazionale\" data-secret=\"T43eTePUQI\" 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.rri.ro\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.rri.ro\/wp-content\/uploads\/2026\/02\/ciorba-Foto-Mariana-Chirita-RRI.jpg","thumbnail_width":957,"thumbnail_height":541,"description":"\u00c8 molto usata la pancetta bollita e affumicata, \u201crotolata\u201d nella paprika, consumata durante tutto l\u2019anno sia cos\u00ec com\u2019\u00e8, sia come ingrediente in diversi piatti. La cucina transilvana \u00e8 rinomata per preparazioni come il balmo\u0219, la zuppa di cavolo con panna acida o i piatti a base di carne affumicata, alcuni dei quali con denominazione di [&hellip;]"}