{"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":"Nuno Diniz - The Art of Tasting Portugal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"cwiSfEmyhG\"><a href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/nuno-diniz\/\">Nuno Diniz<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/nuno-diniz\/embed\/#?secret=cwiSfEmyhG\" width=\"600\" height=\"338\" title=\"&#8220;Nuno Diniz&#8221; &#8212; The Art of Tasting Portugal\" data-secret=\"cwiSfEmyhG\" 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\/ybnPr_SA.jpeg","thumbnail_width":2490,"thumbnail_height":2490,"description":"Out of all chef Nuno Diniz's various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. An expert in sausages and smoked meats, to which he dedicated his book \"Entre Fumos e Ventos - Fumeiros e Enchidos de Portugal\" (\"Between Smoke and Wind - Smoked Meats and Sausages from Portugal \"). The chef and professor at Lisbon's Hospitality School, together with Rodrigo Meneses, is the creator of Revolu\u00e7\u00e3o, a restaurant in the capital that represents the gastronomy of our entire country."}