{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"loscrignodelbuongusto","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/loscrignodelbuongusto\/","title":"Parrozzo abruzzese - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"tkKHGzAwop\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/loscrignodelbuongusto\/parrozzo-abruzzese\/\">Parrozzo abruzzese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/loscrignodelbuongusto\/parrozzo-abruzzese\/embed\/#?secret=tkKHGzAwop\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Parrozzo abruzzese\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"tkKHGzAwop\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/12\/21-1-7-693abbefbd49f7-26020862.jpg","thumbnail_width":1468,"thumbnail_height":800,"description":"Le Parrozzo abruzzese est le g\u00e2teau qui repr\u00e9sente le mieux cette r\u00e9gion et il est surtout produit pendant la p\u00e9riode de No\u00ebl. Il est n\u00e9 en 1920 \u00e0 Pescara gr\u00e2ce au p\u00e2tissier Luigi D'Amico qui a eu l'id\u00e9e de reproduire un ancien pain paysan en version sucr\u00e9e. Au d\u00e9but, le g\u00e2teau n'avait pas de nom et Gabriele D'Annunzio, avec un sonnet qui lui \u00e9tait d\u00e9di\u00e9, lui en a donn\u00e9 un [&hellip;]"}