{"version":"1.0","provider_name":"Basque Culinary World Prize","provider_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/","author_name":"admin","author_url":"https:\/\/www.basqueculinaryworldprize.com\/eu\/author\/admin\/","title":"\u00c1ngel Le\u00f3n - Aipamen berezia - Basque Culinary World Prize","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"hqx16EnKnn\"><a href=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/angel-leon-aipamen-berezia\/\">\u00c1ngel Le\u00f3n &#8211; Aipamen berezia<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.basqueculinaryworldprize.com\/eu\/finalists\/angel-leon-aipamen-berezia\/embed\/#?secret=hqx16EnKnn\" width=\"600\" height=\"338\" title=\"&#8220;\u00c1ngel Le\u00f3n &#8211; Aipamen berezia&#8221; &#8212; Basque Culinary World Prize\" data-secret=\"hqx16EnKnn\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.basqueculinaryworldprize.com\/wp-content\/uploads\/2024\/06\/A\u0301ngel-Leo\u0301n-Credit-A\u0301lvaro-Ferna\u0301ndez-Prieto.jpg","thumbnail_width":2485,"thumbnail_height":1657,"description":"\u00c1ngel Le\u00f3nek 3 Michelin izar ditu Cadizko Badian, eta ozeanoa sakon arakatzeko moduak ditu ikergai eta garapen-lerro Aponienten; izan ere, ozeanoko baliabideak arakatu gabeko moduetan erabiltzeko potentziala agerian uzteko egiten du lan, berrikuntzaren eta jasangarritasunaren ikuspegiak baliatuz. Jatetxearen ingurunea Puerto de Santa Mar\u00edako gune degradatu bat da, eta, handik, padurak kontserbatu, berreskuratu eta kudeatzearen alde... Read more &raquo;"}