{"version":"1.0","provider_name":"LoveLanghe","provider_url":"https:\/\/langhe.net\/en\/","author_name":"ONAF","author_url":"https:\/\/langhe.net\/en\/author\/onaf\/","title":"Cheese of the Langhe: Ricotta piemontese | Langhe.net","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Y5ww2sMmgZ\"><a href=\"https:\/\/langhe.net\/en\/1232\/ricotta-piemontese\/\">Ricotta piemontese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/langhe.net\/en\/1232\/ricotta-piemontese\/embed\/#?secret=Y5ww2sMmgZ\" width=\"600\" height=\"338\" title=\"&#8220;Ricotta piemontese&#8221; &#8212; LoveLanghe\" data-secret=\"Y5ww2sMmgZ\" 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:\/\/langhe.net\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/langhe.net\/wp-content\/uploads\/2012\/01\/ricottapiemontes.jpg","thumbnail_width":800,"thumbnail_height":600,"description":"In Piemonte and Valle d'Aosta the Ricotta is also called \"Seirass\", \"Seras\" or \"ser\u00e9\", from latin Seracium, and french Serai or Seret (in Swiss and Haute Savoie it is still called S\u00e9rac)."}