{"version":"1.0","provider_name":"The Art of Tasting Portugal","provider_url":"https:\/\/theartoftastingportugal.com\/en\/","author_name":"artoftasting","author_url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/","title":"J\u00falio Pereira - The Art of Tasting Portugal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Yql1k5TSn5\"><a href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/julio-pereira\/\">J\u00falio Pereira<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/julio-pereira\/embed\/#?secret=Yql1k5TSn5\" width=\"600\" height=\"338\" title=\"&#8220;J\u00falio Pereira&#8221; &#8212; The Art of Tasting Portugal\" data-secret=\"Yql1k5TSn5\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/JP.jpg","thumbnail_width":1366,"thumbnail_height":1366,"description":"\u201cIt was in his father\u2018s butcher shops, in his grandfather\u2018s vegetable gardens, and his mother\u2018s kitchen that it all started. The essence of the product and their seasonality are engraved in his genes\u201d; this is how is presented J\u00falio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. Meat and farm products are the key ingredients at the former, while fish and seafood take centre stage at the latter - two different proposals for different palates that you should discover on your next visit to the island."}