{"version":"1.0","provider_name":"Radio Romania Internazionale","provider_url":"https:\/\/www.rri.ro\/it","author_name":"Rom\u00e2nia Interna\u021bional","author_url":"https:\/\/www.rri.ro\/it\/author\/redactia","title":"Peperoni farciti del Banato - Radio Romania Internazionale","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"8dTAdH5gDv\"><a href=\"https:\/\/www.rri.ro\/it\/guida-programmi\/pronto-in-tavola\/peperoni-farciti-del-banato-id667609.html\">Peperoni farciti del Banato<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.rri.ro\/it\/guida-programmi\/pronto-in-tavola\/peperoni-farciti-del-banato-id667609.html\/embed#?secret=8dTAdH5gDv\" width=\"600\" height=\"338\" title=\"&#8220;Peperoni farciti del Banato&#8221; &#8212; Radio Romania Internazionale\" data-secret=\"8dTAdH5gDv\" 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\/2024\/02\/ardeiumpluti.jpg","thumbnail_width":450,"thumbnail_height":225,"description":"Negli anni 1933-1938, la rivista \u201cFarul c\u0103minului (\u201cLa luce del camino) pubblicava una serie di articoli per la casa, accompagnati da moltissime ricette firmate da Maria General Dobrescu, che si era specializzata presso varie scuole europee."}