{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/","author_name":"Fabrizia","author_url":"https:\/\/test-oldwebsite.igcat.org\/fr\/author\/f-toccoliigcat-org\/","title":"Alin Barabancea - IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1prvcUoxKO\"><a href=\"https:\/\/test-oldwebsite.igcat.org\/fr\/team\/alin-barabancea\/\">Alin Barabancea<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test-oldwebsite.igcat.org\/fr\/team\/alin-barabancea\/embed\/#?secret=1prvcUoxKO\" width=\"600\" height=\"338\" title=\"&#8220;Alin Barabancea&#8221; &#8212; IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"1prvcUoxKO\" 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\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2019\/05\/Alin-e1556901970886.jpg","thumbnail_width":264,"thumbnail_height":264,"description":"Sibiu, Roumanie Alin est un jeune chef originaire de Sibiu \u2013 Roumanie, une r\u00e9gion avec un soin exceptionnel pour le patrimoine et les traditions, parmi lesquelles la culture culinaire est l\u2019une des principales attractions. Dans cette r\u00e9gion rurale, le m\u00e9tier de berger en tant qu\u2019art acquis depuis l\u2019Antiquit\u00e9 est d\u2019une importance pr\u00e9cieuse et les techniques [&hellip;]"}