{"version":"1.0","provider_name":"Abimis","provider_url":"https:\/\/abimis.com\/en\/","title":"Artusi and Abimis: two revolutions in the kitchen - Abimis","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"NkUeZH5154\"><a href=\"https:\/\/abimis.com\/en\/artusi-and-abimis-two-revolutions-in-the-kitchen\/\">Artusi and Abimis: two revolutions in the kitchen<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/abimis.com\/en\/artusi-and-abimis-two-revolutions-in-the-kitchen\/embed\/#?secret=NkUeZH5154\" width=\"600\" height=\"338\" title=\"&#8220;Artusi and Abimis: two revolutions in the kitchen&#8221; &#8212; Abimis\" data-secret=\"NkUeZH5154\" 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:\/\/abimis.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/abimis.com\/wp-content\/uploads\/2025\/05\/Abimis_1960x1470-1960x1470.jpg","thumbnail_width":2500,"thumbnail_height":1875,"description":"There's a clear before and after in the history of Italian cooking. There's a precise moment when tradition, habits, and techniques passed down orally or jealously guarded within household walls became common, codified, and shared heritage. That moment has a specific name: \u201cScience in the kitchen and the art of eating well\u201d. The book that Pellegrino Artusi self-published in 1891, and which has never stopped being printed, read, and consulted since. An extraordinary long-seller, it marked a watershed moment in how we understand cooking, just as, over a century later, the Ego line by Abimis did: the kitchen that didn't exist before."}