{"version":"1.0","provider_name":"Bele Casel e l'Asolo Prosecco DOCG","provider_url":"https:\/\/www.belecasel.com\/en\/","author_name":"Bele Casel","author_url":"https:\/\/www.belecasel.com\/en\/author\/bele_casel\/","title":"Frittelle, the famous fried fritters of Venice and official food of Carnevale - Bele Casel e l'Asolo Prosecco DOCG","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CJB6wq80LO\"><a href=\"https:\/\/www.belecasel.com\/en\/2018\/02\/09\/recipe-carneval-venice-fritters\/\">Frittelle, the famous fried fritters of Venice and official food of Carnevale<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.belecasel.com\/en\/2018\/02\/09\/recipe-carneval-venice-fritters\/embed\/#?secret=CJB6wq80LO\" width=\"600\" height=\"338\" title=\"&#8220;Frittelle, the famous fried fritters of Venice and official food of Carnevale&#8221; &#8212; Bele Casel e l&#039;Asolo Prosecco DOCG\" data-secret=\"CJB6wq80LO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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:\/\/www.belecasel.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.belecasel.com\/wp-content\/uploads\/2018\/02\/frittelle-recipe-carnevale-venice-1.jpg","thumbnail_width":1200,"thumbnail_height":627,"description":"It wouldn&#8217;t be Carnevale in Venice with this dish! Frittelle is the Italian word. Fritole is the Venetian dialect word for this wonderful dish. Fried dough, fritters in English, dusted with powdered sugar are served in Venice, the Veneto region, and across Italy during the period of Carnevale, which ends on Mardi Gras (or Marted\u00ec [&hellip;]"}