{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Entre l'Italianit\u00e0 et les vall\u00e9es recul\u00e9es","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qHs7tGDYRA\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/entre-litalianita-et-les-vallees-reculees\/\">Entre l&#8217;Italianit\u00e0 et les vall\u00e9es recul\u00e9es<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/entre-litalianita-et-les-vallees-reculees\/embed\/#?secret=qHs7tGDYRA\" width=\"600\" height=\"338\" title=\"&#8220;Entre l&#8217;Italianit\u00e0 et les vall\u00e9es recul\u00e9es&#8221; &#8212; SBC\" data-secret=\"qHs7tGDYRA\" 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:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_Ticino_PAN100_Urheber_Maestro-Piff_c_3b2562a514.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"Le pain tessinois est connu et appr\u00e9ci\u00e9 en Suisse. Le canton m\u00e9ridional offre d\u2019autres sp\u00e9cialit\u00e9s boulang\u00e8res, du simple \u00ab lunghino \u00bb jusqu\u2019au \u00ab pane Vallemaggia \u00bb croustillant. Certains de ces pains sont arriv\u00e9s au Tessin via l&#8217;Italie, d\u2019autres sont issus des vall\u00e9es montagneuses. Lorsque l\u2019on traverse le Gothard en direction du sud, on franchit une fronti\u00e8re linguistique, certes, mais \u00e9galement [&hellip;]"}