{"version":"1.0","provider_name":"LoveLanghe","provider_url":"https:\/\/langhe.net\/en\/","author_name":"Armando Gambera","author_url":"https:\/\/langhe.net\/en\/author\/armandogambera\/","title":"Recipes of the Langhe: Batso\u00e0 | Langhe.net","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"TAC12P7zLX\"><a href=\"https:\/\/langhe.net\/en\/recipes\/batsoa\/\">Batso\u00e1 (sweet and sour pork trotters)<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/langhe.net\/en\/recipes\/batsoa\/embed\/#?secret=TAC12P7zLX\" width=\"600\" height=\"338\" title=\"&#8220;Batso\u00e1 (sweet and sour pork trotters)&#8221; &#8212; LoveLanghe\" data-secret=\"TAC12P7zLX\" 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\/batsoa-1400x875-2.jpeg","thumbnail_width":1500,"thumbnail_height":900,"description":"This is a preparation for a particular culinary recipe: Batsu\u00e1 are the feet of the pig prepared for consumption. Batso\u00e0 from the French bas de soie, already mentioned in the cookbooks of the great Piedmontese chefs of the 19th century, are tender, soft and silky."}